infernooo

A recommendation from my last visit - Tai Woo in causeway bay (http://www.taiwoorestaurant.com/eng/) They have won looots of awards: Gold with Distinction Award - 2005 Best of the Best Culinary Awards - Sauteed Sea Whelk with Special Spicy Sauce. Gold with Distinction Award - 2005 Best of the Best Culinary Awards - Supreme Mushroom on Crunchy Served with Crispy Rice & Soup Gold with Distinction Award - 2004 Best of the Best Culinary Awards - Crunchy Shrimp Ball & Mini Lobster in Casserole Gold Award - 2004 Best of the Best Culinary Awards - Deep Fried Pastries in Two Tastes Gold with Distinction Award - 2004 Best of the Best Culinary Awards - TScrambled Egg Ehite w / Crab Meat Served w/ Prawns in Salted Egg Yolk Gold with Distinction Award - 2004 Best of the Best Culinary Awards - Crispy Juicy Stewed Beef Gold Award - 2003 Best of the Best Culinary Awards - Braised Garoupa's Fin with Bean Curd Skin Gold Award - 2003 Best of the Best Culinary Awards - Braided Vegetables with Taro and Pumpkin Paste Beef - Gold with Distinction Award - 2004 Best of the Best Culinary Guide

Uh oh! So sorry it didn't turn out. My crock pot is so old that I think it could probably go 24 hrs without burning the brisket. You'll have to let me know how much chipotle you add to the next one so I can alter the spice in recipe gullet for those that don't lke to much heat. I lowered it a lot compared to what I add for my family. I also find there is a lot of variability in the amount of heat that comes from a can of chipotles, some being very hot and some having almost no heat at all. The only brand I can find where I live now does not have that much heat. Also, if all the liquid boiled away, it would tend to concentrate the spiciness. Good luck on the next one! ← Reading through the chipotle brisket recipe, what kind of chilli sauce do you recommend? (brand) Thanks!

Tomorrow I'm going to try some "raw" yogurt making :-), hopefully it will work well (but it's just one of those ideas I have that could go wrong) but I'll just have to wait and see. Instead of heating the milk up (and IMO giving it a slightly cooked flavour), I'm going to mix refrigerator temperature milk with the yogurt starter (not starter culture powder but a small tub of thick greek yogurt that has my favourite combination of cultures) and put it in my oven for about 8-12 hours at a very low temperature (I'm thinking about 115-120f)

No - I find it decidely lacking in flavor and character. Shel ← Agreed - considering how famous and wide spread Tabasco is, I am surprised at how poorly it compared with other hotsauces (more specifically for me, Cholula and Louisiana chipotle hotsauce)

Sorry to say but no :-( ... basil as a curry leaf substitution is one of the worst substitutes I have heard of. It is like saying replace cumin with black pepper in a recipe - both are quite strong flavours, but nothing alike. Even dried curry leaves are worlds apart from their fresh variants.

Quick bump - just a few questions for the resident burger experts :-) This is in regards to making pure beef burgers (just beef, salt and pepper, nothing else) 1.) Could someone please post a picture of the chuck steak they are using in their burgers before and after trimming please? I assume people are making burgers quite regularly so hopefully this won't be a problem :-). 2.) What cut of chuck is everyone using? (there seem to be different types + shapes... bone in, bone out, roll, shoulder, steaks, chops, etc) 3.) When grinding, does everyone just trim the chuck to remove the silverskin and gristle, but leave in the hard fat? or is everything trimmed just leaving the natural marbling? 4.) What courseness is everyone grinding their meat to? e.g. grinding plate sizes, number of passes through the grinder etc. 5.) After grinding, before grilling/cooking, does everyone mix salt into the meat or just sprinkle it on the outer surface before/during cooking and leave the insides unseasoned? 6.) Does everyone usually just grind once, leaving the meat in that sort of long stringy form? or they break it up before shaping it (I have noticed a lot of people emphasise not playing around with it too much and just gently forming a patty) 7.) Thick or thin patty? 8.) When grilling, what kind of oil does everyone use? Even if you only lightly oil the grill. 9.) Flip just once? 10.) (VERY controversial, yet seen by many experienced burger cooks and cooks in local favourite burger joints) - Press down with spatula? (most often seen on flat plate grills) 11.) Rest before serving or straight onto the bun? Thanks!

How wet should the tortilla dough feel? Does it differ between quesadillas and "plain" tortillas that are grilled?

I think another reason is the time it takes to make a proper wheel of the cheese. If you are taking 12-24 months for one wheel of cheese, it's pretty much impossible to experiment until you get it right because it just takes so long. With things like mozarella and young cheeses, I would imagine it is much easier to replicate. Sort of the same as good prosciutto being hard to find. Then there is the different cow types, food they are fed hence different milk etc etc etc But at the end of the day, I would put it down to a combination of the above and a lack of experience in non-italians.

Hey I'll send you a stack of Aussie bullion cubes if you like.... :-)

I am an Aussie, and cornbread is pretty much unheard of over here. However, after a business trip to the states where I was determined to try authentic Barbecue for the first time in my life, I found cornbread. The first recipe I ever made I found linked from these boards and has won a number of contests. Needless to say I am no expert in cornbread, but I know what I like, and this was absolutely beautiful: Keri's Blue Ribbon Cornbread Ingredients List: 1-1/2 cups plain cornmeal (not cornmeal mix or self-rising) 1/2 cup flour 1 Tablespoon baking powder 3/4 teaspoon salt 1/4 - 1/3 cup sugar 1-1/4 cup milk 1/2 cup vegetable oil 2 large eggs 5 rashers of fatty bacon Cook bacon in CAST IRON SKILLET until it has released its oil, remove and use for something else. Preheat oven to 400°F, Blend dry ingredients in a large bowl. Blend milk, oil, and eggs in another bowl, then add to the dry ingredients. Blend until all is combined. Place the skillet in the oven until almost smoking hot. Remove skillet from the oven and pour in the batter - it should sizzle. Bake at 400°F until golden brown on the tops, about 25-30 minutes. You can also use a toothpick/cake skewer and make sure it pulls out dry when pushed into the center. Using a cake wrack, carefully place the cake rack on top of the pan and invert. The cornbread should come out easily. <HARDEST PART> resist cutting into it for 5 minutes - it will still be plenty hot. Cut into wedges and serve buttered with baked beans, and BBQ. You can also serve it with honey butter if you want it as a real sweet treat - Mix together a 2:1 ratio of softened salted butter and your favorite honey.

I thought the best fat to use for salumi/sausages is generally pork back fat?

Correct. It's simple... toss the noodles with the sauce (after which everything will sink to the bottom, but for now you are just coating the noodles as best you can). Then when plating it, put the noodles in the bowl (twist with a pair of tongs/carving forks if you want it to look nice), then top with the sauce that has fallen to the bottom.

Try the "microwave poached" eggs. 4 Exploded eggs and half an hours cleanup disagree with how easy it is supposed to be according to the microwaved poached eggs thread.

This site emphasises "Thai", but remember that Thai & Vietnamese cuisine share a lot in common and I think it's a great site: http://www.importfood.com/

Am I the only one who think corn tastes best when it is super fresh, eaten RAW? People always seem to think that it must be cooked...

Thanks everyone - sounds great! So I have now changed my plan as recommended to use the marrow as the fat in the recipe. I also think I will use the marrow bones themselves roasted for the stock and I won't finish it with butter or marrow, but just some pecorino. Sort of feel like it need some vegies or solids... but if I finish it with parsley that should make it look much nicer.

Correct me if I am wrong, but I believe Tahini should be made with untoasted sesame seeds.

Hi everyone, I have read through the bone marrow thread but was hoping for some thoughts on what I am planning to make tomorrow night. Please keep in mind that I have never used bone marrow before (I am a complete newbie). Steps beginning with a question mark I am not sure about 1.) Roast bone marrow bones for ~ 20 mins at 450 degrees. Remove and keep bones roasting at lower temperature for a bit longer then make stock out of them. 2.) In the mean time, saute some onion and garlic in butter or olive oil till soft, add arborio rice, cook a few minutes to coat with oil/butter. ? 3.) Add white wine and cook until evaporated 4.) Add stock one ladle at a time, stirring until almost ready ?5.) Chop bone marrow and pan fry/roast until browned 6.) Add bone marrow to risotto ? 5.) Add parmesan 6.) Add chopped parsley + season to taste Any ideas? Sound OK? The reason I am not sure is I don't know how well it would pair with these ingredients or if I should use some other vegetables (asparagus?) Thanks!

Chuck steak seems to have quite a lot of gristle in it - do you guys trim it all out? Just seems to me that it might be a lot of work to make burger meat if you have a lot of chuck steak to trim - maybe it's the cuts we get here are different, but they are loaded with gristle...

Funny, about 90% of Australians cook oatmeal (more commonly called porridge here) in the microwave... Put in bowl with milk, microwave for a few minutes, take out, stir, put back in microwave for a few minutes, remove and sprinkle with some brown sugar/golden syrup/maple syrup/honey and stir in some more milk or cream.

I would recommend contacting Austin, he is one of the authoritative thai food figures on these boards...

Well mine exploded in the microwave and covered everything with eggwhite... no more microwave for my eggs, back to the good old pot of water.

From what I can tell, to make real Phyllo dough, you really need a LOT of room. When I have seen old greek ladies making it, they drape it over all 4 edges of a table and stretch it out... it almost looks like an elasticised fitted bed sheet that they are trying to fit over the table. I guess if you are making small spanokopitas then having an enormous sheet may not be essential, but I thought the idea behind this was to get it unbelievably thin so that you can have thousands of layers by the time it is buttered/folded giving it a unique airy crispness...

Really? I thought mine appeared MUCH more pale than the ones in the photos... My ribs: Ribs taken from virtualweberbullet.com:

I was thinking convection would be the way to go as smokers are basically convection ovens with smoke circulating around them... but I think you are right... it may have just been too hot (even though I kept it at 230-250F using a thermometer)