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Everything posted by saluki

  1. Thanks! What I meant by small was 2 quarts, so I'll so a half recipe in that figuring it probably won't touch the top.
  2. I saw the Chef mate pot for sale at target this week for 31.99. Unfortunately there were none to be had and they are out of stock online. I have an oval 7 qt LC but don't want to damage it for the no Knead bread. I saw a 4 qt enamel on cast iron pot by Benjamin and Medwin. Does anyone know anything about this brand? They were priced about the same as Chef mate. I did buy a small Lodge cast iron to make a half recipe no Knead bread but when I opened it from Amazon I noticed the inside of the lid was spiked? Thats going to be nasty if the bread goes near the lid. Any suggestions?
  3. Do you have any idea whether this is a noral size muffin pan or the jumbo ones? Also, any ideas what other forms could be used. --I was wondering how you would go about making those square ciabatta rolls? It would be way more practical for me to make roll sizes.
  4. This is the recipe that Jim Lahey gave on Martha Stewart and there is another video on her site of the process. No-Knead Bread Makes one 1 1/2-pound loaf 3 cups all-purpose or bread flour, plus more for work surface 1/4 teaspoon instant yeast 1 1/4 teaspoons salt Olive oil, as needed Cornmeal or wheat bran, as needed (optional) 1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready. 2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes. 3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours. 4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack. Note: Recipe courtesy of Jim Lahey, Sullivan Street Bakery, and New York Times
  5. Ken Hom's books may not appeal to purists, but there are those who want a Chinese flavor without all the fuss. I once was asked to do a demonstration/lunch for a group of elderly church women. This was when supermarkets carried only La Choy stuff, but that is what they wanted -- nothing they couldn't find in the local supermarket. They got it! Hamburg with peas / Chicken with Plum Sauce (from the jam section) / Moo Gu Gai Pan as plain as could be, and lo mein with spaghetti. They were delighted!!!! But otherwise, the techniques were Chinese and the flavor was almost completely Chinese. It's not my cup of Gunpowder tea, but it does suit some people. If he can sell books, I say go for it. I know some people in my cooking classes would be delighted with it. AAARRGGHHHHH! ← You won't get any argument from me that these recipes leave something to be desired. He is appealing to a certain audience. But lets say he were doing something wonderful. You are still left with the same argument. Is it Chinese? I think you need someone worth considering; where the quality of the finished product is not at issue. Take the same question and ask it of Susanna Foo; certainly it is fusion but is it Chinese? Can it be Fusion and still be considered Chinese. If the sensibilities are there, and the ingredients are there; But they are not classical recipes. She says being Chinese defines how she thinks about food, but her food is also a personal vision. Can it be a different approach and still be Chinese?
  6. I really think you are being rather hard on Ken Hom. You ,may not like his cooking; but I don't think he has done any classic Chinese dishes for many years. Nor do I think that that is where his interest lies. Maybe, he started out there. He had a very good show on PBS in the seventys that ran rings around Martin Yan. But, about 25 years ago he wrote a book called East meets West, probably the first fusion cookbook way before Hugh Carpenter, Ming Tsai, and the China Moon Cookbook. That is where his true passion is and you can find undercurrents of that in all his books; additionally rather than Chinese he focuses on Pan Asian ingredients. I've yet to see one of his books where he does not stray off into Thai, Malaysian, or Vietnamese dishes (except for his Easy Family Recipes From a Chinese-American Childhood) To compare him to Rachael Ray who does not pretend to be a Professional cook does him a disservice. He has a great background and has done traditional Chinese cooking for years before many were even born. He has paid his dues. He should not be penalized for following his own personal vision. You or I may not like the direction that vision takes. But that is personal taste. Is it not? Knowing where his sensibilities lay, if I were looking for traditional Chinese recipes-- that is not the place I'd look. Its like comparing apples and oranges. His is a whole different category. I'm accepting it for what it is. Sometimes it works, sometimes not ;but again that is personal taste.
  7. Just wanted to let you know that this book is available second hand from Half.com Ebay also has a copy. Susie L
  8. Translating the names of the dishes are quite easy. But the recipes/instructions are still in Chinese though. I've tried feeding the webpages through Google's language translator. But that translator only works with simplied Chinese (Maria's webpages are in conventional Chinese character set). Didn't work. ← Yes, it gives you some idea , but still leaves you with tons of guessing.
  9. Dejah-- if you use Mozilla Foxfire as a browser you can get an extention that will translate from Chinese to English make sure under view in your toolbar under character it is set for traditional chinese (the big 5) Here is the extension site; http://nazodane.hp.infoseek.co.jp/index.xhtml
  10. Thanks so much! Maybe this time I'll be able to find it now that I know what I'm looking for. I don't drive expressways anymore so nor am I able to handle CC driving. So I'm glad to know there is a quality chinese restaurant in lower Bucks-- Thats manageable-- Thanks again- Susie
  11. [Off topic comment] Susie, if you are in the Marketplace area, go for Terriyaki Boy. Yes, it is a small chain, but oh so good (addictive) for so little. [/Off topic comment] ← Thanks for the heads up on King Castle-- Have to try that. And I had a good Yakitori at Terriyaki Boy years ago. Don't think that is on the menu anymore but its a good place for mall munchies. --Susie
  12. Okay Percy, Enlighten all of us. Tell us about this place you are willing to drive and hour and a half to. Honestly, I think you have raised alot of issues that deserve their own topic. I think you are playing Russian roulette to some extent with many restaurants and I for one, know of no way around it without giving up those regional and ethnic food practices you came to the restaurant to enjoy. Look at the peking duck, do you look into how they are air drying it; and how long its out. When you get Cantonese Duck are you thinking how long its been without refrigeration and under the heat lamp. When you go into an Italian deli; Are you happy to get that fresh mozzarella sitting in water without refrigeration? I figure this is something thats been done for centurys and I'll take that small risk rather than have the taste altered by something that was never a necessity before. Sure there are common sense things to protect yourself. Not eating sushi Mondays and Tuesdays is maybe common sense, and not to order something perishable in places that don't get much traffic. Get a look at Kitchen Confidential by Anthony Bourdain. Either You will never eat out again or you'll do as my sister says "Give it up to God". And just eat out and enjoy! Okay, now what is the name of the Princton Dim Sum place? - Susie
  13. Percy- I can assure you it is a rare occurancee unless you are the one who winds up with it. But then how often do people report it? Years ago when I lived in New York I had an Art Installation as part of my masters thesis. Well it was a difficult one as all the pieces were huge and modular and the lighting was particularly difficult. To make a long story short. I took everyone to a Peking Duck dinner to celebrate and thank them all for their help. This was a famous place and favorite of Mayor Kotch. Well none of us made it home without heaving. The whole group unendingly ill. I never went back but I can't imagine they'd stay in business long and have the reputation they did, if their patrons came home like that. Boy. was I ever embarressed. That was the first and last time I've had food poisoning. I have frequented most of the Dim Sum restuarants every weekend for years on end until about a year ago. As soon as I sat down they'd come with the carts and go chickenfeet? It wasn't a weekend without the feet and all the other goodies. With all the times I've gone including ocean harbor. I don't think your in any danger. Just a roll of the dice- could have happened anywhere. Enjoy the dim sum in center city. I don't go to CC often anymore. That's why I asked about the langhorne place. Haven't gotten to Szechuan Ace yet. I think was it Herb that mentioned Hunan Star on Frankford Ave? But with my brain fog don't hold me to it! And what was good there? One day when I can get past Sweet Lucy's Barbecue, it's on my list to try. Now where is the dim sum in Princeton and what is the name? Its late for dim sum but it would be good to know as I am in the Marketplace area frequently. Susie Good eating
  14. I doubt there's anyone from Shanghai involved with Chinatown Cafe, but I suppose it's possible. The proprietor is Cary Chin, who was running Joe's Peking Duck House in Chinatown for a few years, around 2002. That said, I have no clue where it really is relative to its area. ←
  15. I think New Joe Shanghai may have reopened in langhorne as Chinatown Cafe. It is on Maple avenue in langhorne. Someone on chowhound was raving about the food particularly the soup dumplings. I think the people were New York transplants who couldn't say enough nice things about the restaurant. I also remember a small blurb in the inquirer months ago about its opening. Has anyone been there? . I heard something about a Shanghai Joe being mentioned. Does anyone know anything about the food or the place? Also, is there a nearby landmark as I pass the area often and haven't seen it?
  16. That's the langhorne branch of Han Ah Rheum, I thought the place was a tad small though for their so called "H" market range. I had hoped that it would have at least been closer in size to the one in Cherry Hill. I was curious are there many Koreans in that area? Never thought there were. Han Ah Reum store info ← Thanks for the info SG. Now I have to go to Cherry Hill .If you say this is small! Also I didn't realize that the market I was going to in Elkins park was also a branch of H Mart Oxford Valley road branch is much bigger than that with plenty of parking and no problematic turns. But now I'm really curious about Cherry hill. This is bad. I'm trying to consolidate my condiments. This is too much of an enticement.
  17. The northeast is getting more interesting. First we get Bell's market and now if you keep going north till bustleton becomes bridgetown pike and keep going to maple ave Well there is supposed to be a chinese restaurant worth the trip. It's called the Chinatown Cafe- on Maple avenue in langhorne. Has anyone been there. It's supposedly owned by the same people that owned Joes on Race street. I heard something about a Shanghai Joe being mentioned. Does anyone know anything about the food or the place Now, I know this is not a phantom restuarant. I've tried to find it several times. Can anyone tell me what I'm doing wrong. I go north on bustleton and follow it onto Bridgetown Pike until I get to Maple Ave. (where the genuardi's shopping center is). There I make a left but I never find it. What am I doing wrong? Help would be appreciated. In return I'll clue you in. There is a marvelous new Asian Supermarket at 1138 Oxford Valley road. If you are heading north on old route 1 -You just turn right at Woodbourne (Arbys) and follow it. The road will quickly become oxford vally road- It will be in a small strip mall on the right. If you do any asian cooking it has all the ingredients you'll ever need and is the equal of the Elkins Park and Adams avenue markets. And it is scrupulously clean with a large variety of fresh aisian veggies. Fish swimming in the tank. and beautiful cuts of meat already sliced for bulgogi. The short ribs look great and although they are Korean there is nothing lacking in chinese, vietnamese, or whatever you are looking for. They are very friendly. You will not want to leave this store. It is called H Mart Good eating.
  18. This is from The People's Republic of China Cookbook by Nabuko Sakamoto. It's not in a broth but it sounds like what you are looking for Red Oil Dumplings Red oil Dip 1/4 cup vegetable oil 1/2 teaspoon cayenne Pinch of salt Garlic Paste 5 large garlic cloves Dash of white vinegar 2 Drops sesame oil Salt Red Soy dip 2 1-inch pieces cinnamon bark 3 star anise 1/4 cup brown sugar 1/4 cup thin soy sauce 1 teaspoon sesame oil Chinese red vinger dip 1/4 cup Chinese red vinegar 1/2 teaspoon thin soy sauce 1/4 teaspoon sugar 4 drops sesame oil 2 cups finelysliced celery cabbage Salt 3/4 cup minced pork butt 1/4 cup minced green onion, white part only Seasoning mixture 1/2 teaspoon salt 1-1/2 tablespoon thin soy sauce 1/2 teaspoon grated fresh ginger 1/2 teaspoon crushed flower pepper 1teaspoon rice wine 1/2 teaspoon sesame oil Wrappings 2 cups flour 1 teaspoon vegetable oil 3/4 cup warm water 1 tablespoon vegetable oil To make the red oil dip, heat vegetable oil in a pan, add cayenne and salt and mix until they are dissolved. To make the garlic dip, peel and crush the garlic cloves, add vinegar and sesame oil to form a soft paste and add salt to taste. To make the red soy dip, place in a pan all ingredients except the oil, simmer slowly for 5 minutes, stirring to prevent burning, and add the oil To make the Chinese red vinegar dip, mix all ingredients together. Sprinkle a little salt over the celery cabbage and let stand for 5 minutes. Wrap in a dishtowel, press, and squeeze out as much liquid as possible. Place the pork, celery cabbage and green onion in a bowl. Combine the ingredients for the seasoning mixture, add to the pork mixture and mix well. This is the filling. Put flour in a bowl and add to it a mixture of oil and warm water. Mix to form a dough; when it leaves the sides of the bowl, place it on a lightly floured board and gently knead until it becomes smooth and elastic. If the dough is too sticky to handle, add a little flour; if too dry, add a little water. Cover the dough with a moist towel and leave it on the board for 15 minute Work the dough into a long roll about 1 inch in diameter and slice it into 20 pieces. Lightly flour a board and roll out each piece into a disk about 3 inches in diameter. Put 1 rounded teaspoon filling in the center of each disk and lightly dampen the edges with water. Fold the disk over and pinch the edges together to make a half- circle. Bring 3 quarts water to a boil in a large pot. Add1 tablespoon oil. Carefully add the dumplings, about 8 at a time. Lower the heat to maintain a constant gentle boil so that the dumplings will remain in tact. After a few minutes, when the dumplings rise to the surface, add 1 cup of cold water. When the water comes to the boil again, the dumplings are done. Remove with a slotted spoon and drain well. Arrange on a platter lined with a few celery cabbage leaves and serve with the various dips. Makes 20 dumplings. -----From The Peoples Republic of China Cookbook by Nobuko Sakamoto Is the restaurant in New Bruswick worth the trip from Philly? I'm hungry.
  19. I agree with both of you about Wisdom. I just wanted to add, before you get in a bidding war on ebay for wisdom; you may want to check out Amazons price under the used ones. Most of their books are like new and they have wisdom for 8.95. I paid 10 on an ebay auction. I'm also a cookbook junkie. My copy of Breath of a Wok arrived yesterday and even though I've just skimmed it I can see that this is going to be dog-eared in no time. I have a crazy number of Chinese cookbooks. But there are few that I can actually say that I've constantly come back to- or used except for a recipe or two -not even Grace Youngs first book. That will not be the case with this one. It has the best qualities of the wei chuan books, beautiful pictures of how the completed dishes should look; pictures and explanations of the ingredients themselves; wonderful photography as well as terrific recipes, mainstream as well as unusual. As with her 1st book it is filled with tips and techniques. I think this, along with Barbara Tropp's Modern Art of Chinese Cooking (which I have had for over 2 decades) will wind up being another classic. I can't wait till I have more time on this weekend, to immerse myself in all the stories, and history behind the dishes and people. I recieved my copy of The Breath of a Wok from Amazon. They are selling from about 22 dollars and even in their used they have copies new. Also, Jessica's biscuit (ecookbooks.com) has it for $21. I normally buy used from Ebay but this is the kind of book it is too hard to wait for. Have Christmas early! Options Reply Delete Edit
  20. Thanks all. I must have rode by when they were closed. Yes, many years ago Tai Lake served dim sum. I used to go every weekend and they were very friendly. Then one day we came in as usual and they had stopped. It's ashame. They were very good especially the chickenfeet and ha gow.
  21. I'm sure you'll love Modern Art. Just the tips alone are worth the value. I treasure my Dexter cleaver which the book suggested. Its much easier to use than dragging out the food processer. And from the time I bought the book I always had a little perrier bottle outfiitted with a liquor pour spout -and filled with oil by my stove. The book is full of hints. More than that ,the book really has an emphasis in making you use all your senses while cooking. I think it was the first time I actually used my ears for cooking rice without opening the pot to peek. This book is way more than recipes. Once in a while you can get lucky on ebay if you are not sniped at the last minute. You have a gem.
  22. Anyone know what happened to Lakeside Deli. It was my favorite place. Maybe small but incrediably friendly. They had the best Chicken Feet since Tai Lake stopped serving Dim Sum years ago. Did they close up permanently? Are they reopening somewhere else? Congee and any of their dumplings were very good as well. I guess its back to Phoenix for chicken feet and turnip cake fixes. They also were friendly. As soon as they saw me sit down they'd start putting the chickenfeet on the table. Personally, I was comfortable in those small lunchonette kind of places. We used to have avery good one on 10th street. Never knew the name only could identify it from the Pepsi sign hanging outside. That dates me. Ha!
  23. I had always looked at the Asian book section hoping for a new one from Barbara Tropp. I had no idea she was ill and also learned of her death thru this thread. Her Modern Art of Chinese Cooking was my hands down favorite and is the most worn and splattered book I have. She is probably one of the few authors that gives true directions to master sauce chicken without overcooking it. I did not like China Moon as much and although I never used any meal recipes from it, I did enjoy making some of the condiments such as the pickled ginger and using them in other dishes. Maybe not the best but I still like it on my bookshelf. In that vein I also like Bruce Cost with Matt Mcmillin, Big Bowl Noodles and Rice. Again, not the best but definately a nugget or two of valuable info. Also, Susanna Foo's Chinese Cuisine For Bibles I stick to Modern Art of Chinese Cooking by Barbara Tropp The Key to Chinese Cooking by Irene Kuo The Wisdom of the Chinese Kitchen by Grace Young Chinese Seasons by Nina Simonds And to supplement the above any book by Ken Hom or Eileen Yin Fei Lo Mind you I'm not Chinese. I'm a middle aged Jewish Lady who enjoys reading these books as much as cooking the recipes. I'm also looking forward to Grace Young's new book.
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