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I_call_the_duck

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Everything posted by I_call_the_duck

  1. KFC? I think I heard somewhere that it's popular in Hong Kong.
  2. We were there last night and it was primarily the Main Line crowd, as well as the hipsters. Can’t comment on their wine selections, but one table of women looked like they were on their way to be seriously drunk by the end of the night. As for us, we brought a bottle of 2002 Ciacci Piccolomini d'Aragona Brunello di Montalcino, which went very well with most of the dishes. New menu, as of last week. Amuse: Tuna on a little piece of toast Antipasti: Crab and potato cake Beef carpaccio with truffled egg Primi: Bucatini carbonara with scallops, guanciale, radiccio. Risotto with frogs’ legs Secondi: Veal cheeks Duck Dolci: Budino Pumpkin ginger panna cotta The hostess was pleased that we ordered the risotto, since nobody else seemed to be ordering it. For some strange reason it freaked out most of the clientele. (“Frog legs?! You mean I’m eating Kermit?!”) Heh. Suckers don’t know what they were missing. That stuff rocked. OK, for once I didn’t call the duck. It was calling, but veal cheeks were louder last night. Oh man, so tender, so rich. Everything was delicious. $30 is such a steal.
  3. Everything looks so tasty. I WANT! I WANT!! I WANT!!!!
  4. You're welcome, Nancy. I use long-grain white rice. The great thing about congee is that you can make it with just water, or with whatever leftover bones you have in the freezer. There's a great thread somewhere in the China forum about congee you should check out.
  5. I'm loving this trip so far, Ah Leung. Those Gau Choy Gows look great. I don't usually see such a lovely translucent wrapper on those little boys these days.
  6. Heh. Looks like we missed the party. We were there on Friday night. I had the Silk Road, Mr. Duck had a beer. Both were great. Next round was a Manhattan and some grapefruit concoction with vermouth and Campari. Such a great place. No food--saved ourselves for Momofuku.
  7. NancyH, I don't work from a recipe so here goes my best shot. I get a little less than a quarter of the carcass since I'm the only one that eats it. These proportions are for a quart, so my share is just enough (more bones won't hurt). Take a heavy pot and brown the carcass in a little oil. Fill pot with water, bring to a boil, and simmer about one hour (skimming the gook). Add ½ cup rice, stir, and simmer, stirring occasionally, for about two hours, adding more water when necessary, until the rice breaks apart. I think the viscosity would be like that of heavy cream. Take the carcass out and remove the rest of the meat. Put meat back in the pot. Season with a splash of dark soy sauce and salt to taste. I hope this works. Enjoy.
  8. When my family gets together for Thanksgiving, the leftover meat is secondary. My siblings and I fight over who gets the carcass. We all make turkey congee with it when we get back to our respective homes. I'd love one right now...Thanksgiving was spent at my cousin-in-law's, so I didn't get any leftovers. Dang! I should have asked her for the carcass--I know that thing went in the trash.
  9. Were these them? OMG, I loved these cookies. Every once in a while, the memory of these cookies pop in my mind. According to this site, Nabisco no longer makes them.
  10. Ah Leung, We don't have any plans to visit HK anytime soon, so I'll be enjoying your trip by the comfort of my computer. Have a great trip!!
  11. Try Rudy's Pastry Shop in Bloomfield. They made our wedding cake. It was white and chocolate cake with raspberry mousse filling and buttercream frosting. My cousin-in-law who lives in Verona uses them all the time for her cake needs, and IIRC an 8-9" cake is about $20. They'll decorate it to your specifications.
  12. Chiming in late, so I’ll just ditto the praises already made above. Everything was great, but especially loved the gyoza dumplings, the cheese course and shiitake soil, the white chocolate sabayon, and the friend chocolate. Thank you, chefs, for a wonderful meal. Happy anniversary snackbar. I'm looking forward to more great meals in the future.
  13. sheetz, I'll ask Mom. They actually aren't that bad. To the second question, could have been me. I've seen restaurants that serve Pringles instead of prawn crackers. That's just wrong! Another thing from Mom--we've steamed Brown and Serve rolls with lap cherng for a quick breakfast. And with the advent of the microwave, we just nuked them.
  14. I don't know if this is exactly the same, but Mom uses Bisquick to make fatt gao. She found a recipe in the newspaper years ago, and hasn't made them from scratch since.
  15. Somebody will klep this for a sig line before the day's out!!! And maybe YC will take heed---we'll have something for winter candlelight besides potpourri. I think there are maybe five cans of Vy-eenies in the pantry right now---Chris likes a sandwich now and then. Chicken lips! Yum. ← http://www.gratefulpalate.com/index.php?p=...&parent=Page_47 Bacon Lettuce Tomato votive candles! Happy now? ← You beat me to it!
  16. Buy how was the duck? Shame about the pork chop--there's some nice carmelization going on that big boy.
  17. Judith, No, unfortunately cheesesteaks don't travel well. That and either Mr. Duck or I will eat it along the way. Neither do pretzels. Well, they do travel well, but they'll be hockey pucks by the time they get to Italy. How 'bout cream cheese? Philadelphia is supposedly famous for it . When we go visit my SIL, we usually bring her wasabi peas, maple syrup, and cranberry sauce. What else haven't you had in awhile?
  18. Was there supposed to be a wine scribe? Thanks, Percy for arranging this dinner. Mr. Duck and I had a great time. I think my favorites were the amuse and first two courses. The veal cheeks were so tender and flavorful, and the gnocchi...I agree with you--they were the lightest gnocchi I've ever!! As far as the missing pate goes, it was venison. The escargots were nice big juicy fellas. Tasty, but I found the sauce had a bit too much rosemary. The cheeses, if my wine-addled brain remembers correctly were a cabernet-washed cheese, goat, reggiano-parmesano, and...ohhh, I'd like to say Stilton, but am not sure. Anyone else? Yes, a great meal. I'm ready to go again.
  19. Toliver, you actually have uneaten bacon once it's cooked?
  20. Ah Leung, Mr. Duck and I were in Italy a couple of weeks ago visiting his sister, her family, and their friends. I made this a couple of weeks ago, using bone-in chicken thighs (hacked in two). Everybody loved it!! I even saw someone having it for breakfast the next morning. I love this dish. I just want to eat the entire pot in one sitting. Thanks again for a great recipe.
  21. Day 12 – On the road again After a surprisingly good breakfast at our hotel, we headed off to the airport. But not before a stop at Paul, conveniently located right near our gate. They were out of regular croissants, so I had to “settle” for a pain au chocolate. ...and some macarons for the road (or air). Home again! My souvenirs. Five bottles of Bagnaia wine and a bottle of Bagnaia olive oil. I’m sad to say that there was one casualty, but we still have three bottles of wine (four minus one to our neighbor who watched our house) to enjoy until our next visit. So after over 200 pictures, we're finally at the end. Thanks for reading. I had fun sharing our vacation with you, and see you next time!
  22. There was a fish dish that my dad used to make. I almost forgot about it since I haven't had it in years. It was a fried fish, then simmered in a brown bean sauce with tofu puffs, scallions, and I think preserved cucumbers. My favorite part was the tofu puffs--the sauce would squirt in my mouth when I bit into them. I'll have to call Mom now and see if she remembers the recipe.
  23. If you get sick of duck, you can always send them my way.
  24. How 'bout shrimp cakes or shrimp beignets? They probably won't taste great, but frying always makes things taste good.
  25. Nocciola == Hazelnut Looks like it was a fantastic trip to Italy that ended properly with plenty of good gelato! ← Yeah, I know, but I can't tell if that particular flavor with the pompelmo was nicciola--it looks a little too yellow. My notes got kind of garbled at the end. The multiple gelati visits was Carl's idea (not that I'd refute the idea). We only had one day in Rome this time, so we had to cram in as much gelati as possible.
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