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I_call_the_duck

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Everything posted by I_call_the_duck

  1. I've used this approach myself, mainly with raw ribs. This method may be a little harder to manage with a steamed chicken, which Ah Lueng will hopefully post the recipe soon. (more hint, hint, nudge, nudge.) But I'll give it a try. Definitely will need to cover my kitchen with drop cloths. Sorry if I managed to go off on a tangent from the original topic. Thanks everyone for their advice.
  2. I thought as much. I'll have to practice. Wish my fingers luck. Thanks again for the advice. *mouth watering*
  3. Thanks, Ah Leung. I think my problem is getting the exact spot that I need to chop without cutting off my fingers in the process. I can easily cut the joints and the ribs, but for example cutting the drumstick in two pieces. Do you just exert pressure on the bone, or actually lift the cleaver up a few inches and bring it down like a guillotine? I like my fingers, and would like to keep them intact. Please clarify...I'm a bit slow today. My mom used to freak when my dad would splatter grease all over the place. (I got hit several times from a few feet away when I was vulturing for the chicken feet.) When she starting taking over the cooking duties, mom chopped the chicken in the sink. I would think it would be more difficult but it works for her.
  4. To be completely and utterly selfish, I hope he moves slowly. I need a few more of his dinners under my belt. Diann, thanks for coming. I agree with you. I think philadining summed it up quite nicely here. The wines served as a good background to an incredible meal.Liver? Foie gras?! YUM!!
  5. How are those ribs holding up, Ling? I must try those deep-fried Mars bars now. It's one of those things that I find morbidly fascinating--sounds gross and delicious at the same time. There's a restaurant down here with an Elvis theme that serves deep-fried Mars bars, Snickers bars, and I think Oreos too. Deep-fried Smores bars...I wonder what a deep-fried Mallomar would taste like.
  6. Yeah!Question: I have the sharp cleaver, need the chopping block, but I have trouble when it comes to hacking a whole chicken. I have the tendency to lift my cleaver and hack away, as I see them do it in the duck shops. Is this not the correct way? Is there a trick, or does it just take practice? Do I need to put drop cloths around my entire kitchen when hacking to avoid splattering?
  7. Grrr. I heard so much about these things and would love to have joined you, but we just made plans for that weekend. Next time maybe.
  8. Yeah, I think they do. I was a little picky when I was growing up, and since we only have it once a year I’m just starting to like it. Mom also adds sai fun to stretch the dish out a bit, napa, and fried tofu.
  9. Don’t blame yourself about the sherry, Katie. We appreciate your recommendations. It made for a very good after-dinner drink though. I think the moscato was one: Moscato D'Asti Sourgal, Perrone, but I’m not sure. I think it was a 1999. We’ll probably be picking some up the next time we’re in the store anyways. Percy, that close-up of the rack of rabbit is great. I almost forgot that you took pictures too. Katie’s right about the food pornography. If I had a locker, I’d hang it up there. I think the pairings went very well, but the Gewürztraminer was my favorite too. And I’m still fondly recalling the Chinese celery broth. Must...go...back...
  10. Yes, I love to add sherry or marsala into a can of Progresso. Usually the beef-based varieties. Lots of freshly ground pepper works well too.
  11. Hard to describe. I'll have to admit that this dish wasn't my favorites. I'd say texture-wise, a little like vermicelli (the type for sai fun) but a little crunchier. Taste is a little smokier. My dad used a very derogatory term for the hairy moss fungus. I'm afraid to post it here, but is anyone else familiar with the term?
  12. Not quite as easy as that. I had the feeling that Jeff wouldn't turn down a dinner here since he's obviously trying to rack up frequent flyer miles. But thanks everyone for coming through at the last minute. We had some people back out a couple of days before. And thanks, Herb, for helping me find people. I figured people will recognize your name more than mine. Jeff, thanks also for taking pictures. Halfway to Shola’s I realized that I forgot my camera. And I had a new memory card and freshly charged batteries too. I’ll have to admit, I felt the same way too. They sounded good, not great on paper, but when I actually saw my meal plated, and tasted it, OMG. I think my dining partners will attest for my happy dance when I first tasted the food. This was my first time at SK, and everything was absolutely incredible. I don’t have much to add to Jeff’s descriptions other than it was the best meal I’ve ever had. Yes, I’m spoiled now for life. I’m going to have to sell my nieces and nephews in order to afford this new highly addictive habit. Shola is a genius. His attention to detail and knowledge of food is amazing. (And he loved talking about his new surgical tools to French that rack of rabbit.) We managed to polish off nine bottles of wine between the eight of us—and on a school night no less!! Boy, am I paying for it now. I do hope the wine scribe, whose name I won’t divulge, posts those wines soon, because there were some good pairings. Looks like I’ll finally have to make my way across the river to Moore Bros. So all in all, it was a wonderful evening. Great dining partners, great food. If anyone needs to fill two seats, count me in. We eat and love everything. Edited for clarification and because I just can't stop yammering.
  13. I_call_the_duck

    Wine Snitch

    Site's back up. They don't have a huge list yet, but I expect that to change as word gets around. This could be fun.
  14. The bird takes second billing with this one. The oysters add a little smoky taste.
  15. The wine listed here: Fess Parker Frontier Red Lot No. 51 California 2004 I take it that's Fess Parker as in "Davy, Davy Crockett...King of the Wild Frontier"?
  16. Lucky you! My own epiphany with pairing wine with food came with truffles, albeit black ones. One night we paired this French cheese with truffles with a Gigondas, which is a red wine from the Rhone Valley. It was an amazing experience. The wine took on a whole new dimension. Sigh. I still have fond memories of that night. I read somewhere that a Gigondas is compared to a Châteauneuf du Pape (also of the Rhone Valley), so that may be another alternative.
  17. When I worked as a pastry chef 12 years ago, I was earning $8/hour. No benefits, no vacation. Although I probably shouldn’t be, I'm surprised that the salary is still pretty much the same. OTHH, my friend supposedly earned in the $20+/hr range (with benefits) for a well-established restaurant. Note the word supposedly, since he never had enough money to go out on his days off. But mind you, that would be a very rare exception. Maybe you can set up a cottage industry of sorts. If your company allows it, perhaps you can offer to make special occasion cakes/pastries for your co-workers. Since those little “nasty” things such as mortgage, kids' college fund, and medical costs get in the way, this will give you the opportunity to make a little money doing what you love without leaving a job which allows you to live the lifestyle to which you’ve become accustomed. Brioche’s suggestion is a good one. I wish I did that as well.
  18. A little late to this thread. I may have posted my story elsewhere, but I’ll add it here. My dad was from Toisan, my mom is from Hong Kong. Dad, who was a “paper son”, immigrated to New York in 1927. He married his first wife sometime after that (history is a little blurry here), then she passed away. He went back to China in 1954, where he married my mom, who was considerably younger than he (actually yesterday was their anniversary), and brought her back to New York. They only went back once when they were married, and that was to HK. Being the youngest of four, my command of the language, which is a hybrid of Toisanese and Cantonese, is pretty poor. But my love for food is the strongest. Growing up, we ate a lot of the food of Ah Leung’s pictorials—jook, yook beng, etc. Dad is credited for teaching Mom how to cook, although I suspect she was able to her own.
  19. My bad. Guess that means that I don't need to bother trying it.
  20. Make that two of us. I say to my husband, "I don't get the name." He says, "what don't you get? It's chick-fill-eh!" Pause. "OH!" I'm not too bright sometimes.
  21. There isn't much out there, I'm afraid. Since I moved down to PA, I've been spoiled rotten by the large number of BYOs here that serve excellent food. I checked the newest NYC Zagat guide, and a lot of the restaurants listed are either of the Chinese/Thai/Indian variety or in Brooklyn--not that it's a bad thing. But here are my favs: "A" has a sister restaurant, Ivo and Lulu at 558 Broome. I love Tartine (good choice, bergerka). Get there early! Chez Brigette is a French bistro at 77 Greenwich Avenue. I haven't eaten there, by my husband says it's pretty good. Hemsin on Queens Blvd has good Turkish food at a very reasonable price.
  22. I like Godshall's Poultry.
  23. I_call_the_duck

    Animal Labels

    I've seen quite a few, but these two come to mind at the moment: Bearboat Toasted head (fire breathing bear)
  24. Karen: Dim sum restaurants offer both spareribs with black beans and spareribs with plum sauce. My recipe is the latter one. The restaurant's plum sauce spareribs may not use black bean. It is my own touch. The result was good. Congratulations on your 100th! eG posting is addictive! You next major mark is 500th, then on to 1000th, then 5000th, then on to 10000th like Pan. ← Thanks for the clarification, Leung. I usually see the plum sauce variety when I have dim sum, either with our without the black bean. I like the black beans since they add a big more depth to the dish. Now I have to pick up some plum sauce the next time I'm in the store so I can try this recipe. I finally have a goal in life--to catch up with Pan! ha!
  25. One year I made this yummy stuffing with sausage, mushrooms, and homemade cornbread. The next year, my BIL didn't eat meat (diet du jour), so I varied the recipe by omitting the sausage and added about six different types of mushrooms. Portobellos made a decent substitute for the sausage, but me being a die-hard carnivore, I did miss the sausage a little, which added that nice rich fattiness that mushrooms can't do. My mom also makes Chinese sticky rice which makes an AMAZING stuffing. She makes both a carnivore (Chinese sausage) and vegetarian (dried scallops) version. I'm so torn between being totally grossed out to being completely fascinated. My late father loved White Castle hamburgers, and I suspect he would have liked this stuffing. I'd love to just mention this recipe to my health-conscious sister just to see her reaction! Edited so I can clarify my ramblings.
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