chef koo

Thanks. I figured it out. Simmer the pig skins for about an hour or until they're completely soft. Lay the skin side down and the fat side up. using a spoon scrape off all the fat. This is what the problem was. I left the fat on. After you scraped off all the fat, dry them overnight, cut them, then fry at 400 degrees for about 30 secs.

So I bought some pig skin and tried my hands at pork rinds. I took one sheet and divided it into 3 sections which I cut into 1 inch squares. I left one fresh. One was dried, and the last one was simmered until tender, and then dried. I cooked all 3 at different temperatures. The highest temperature on the stove was a failure. They turned out rubbery. I tried cooking them at 350. This helped a bit. They turned out more bubbly but it wasn't close to the fluffiness I associate with pork rinds. Anybody have any hints?

I've brined pork belly before. Not very useful. There's so much fat that it'll continually baste itself. If you brine it, the skin won't be as crips and it's going to be way too rich.

I've bought myself a 5 Kg piece of pork belly. After reading for days on end on every forum, every blog, and watching every video I could find I've come up with the following method of cooking which has been inspired by alot of the techniques that have been mentioned in this thread. 1. Pour boiling water over the pork belly until the skin begins to retract and let dry. 2. Poke with as many holes as possible. 3. Rub the skin with vodka and let it dry (thank you Origamecrane) 4. Season with salt all over the belly, and whatever else you want. I'm going for garlic and five spice. 5. I'm using stainless steel hooks for mine to hang it in the oven. I'm placing a rack at the very top and one on the very bottom with a tray underneath to catch the drippings which I'm saving for the rice. 6. Roast the pork at 375 for 2 hours. If the skin hasn't blistered enough at this point place it under the broiler. Any suggestions? Either way I'll post pics and share my results.

how does it compare to kennebec potatoes? fairly similar? if not what's the most similar that we can get?

A friend of mine from the UK was telling me that the potatoes they use for their fries (or chips) is called maris piper. Is that species indigenous to the UK or is there a North American equivalent?

i couldn't find any enzymes for clarification (although i didn't try very hard) but jsut out of curiosity i tried it with egg white. this is the orange juice. i put a red mug behind it as a way of identifying the difference between the 2. this is after clarifying with just egg white. i whisked 3 egg whites to 1.5 litres of orange juice completely cold. i slowly simmered it until it clarified. i strained it through a coffee filter. i then took the juice and brought it to a rolling boil to foam up any left over protein. the taste is just as slkinsey predicted. no sourness at all. in fact i'd describe the taste as orange zest. it was kind of sweet. the flavor of orange is synonymous with sour so after tasting is a differnt expirience. but with a bit of citric acid and sugar it almost works... but not quite.

intersting. that seems promising. i'll try it... if i can find it

bread crumbs?

if i boil fruit juice, like orange, with egg white, will it go clear?

if you're in another counrty and have ever wondered how to say cheers, this site has most of the languages i know of. they've at the very least covered the a-list http://www.awa.dk/glosary/slainte.htm

if there's no noticeable difference in the finished product, then why do so many commercial bakers use fresh yeast?

what's the general consensus (if any) on which is better out of the 2 types of yeast? i'm not sure if it's just hearsay but apparently yeast technology has advanced so far that there's almost no difference. can this rumor be substantiated?

that helps alot. thank you. found exactly what i'm looking for

has anyone tried boiling it, then deep frying it? i know the rule of thumb is to dry the skin but the if the skin is really wet, i'd think that the moisture would turn to steam, making the skin bubble during the frying. the crispness probably wouldn't last as long and the texture wouldn't quite be the same but it sounds like it'd still give good results. edit: i'll try it and post the results

i don't live in japan so i won't know unless i actually go there. every japanese restaurant i've been to, where i live, have assimilated the etiquette into north american culture.

i think this question may have been asked but i couldn't find it after attempting to search. i know at sushi-ya's in japan, they don't have waiters. so if you're not at the sushi bar, how do you order? or is the entire seating only around the sushi bar. how do you order from private rooms?

i watched an episode of a cook's tour and tony's in thailand (also another time in cambodia) and he's eating this banana desert. it's brown on the out side and looks to be in some sort of syrup. anyone have any idea?

i'm probably going to stay away from the breading. it just seems really off from the way it should be. i initially thought it was to make the flour adhere to the onion.

softening them doesn't make them mushy after cooking?

why do some onion ring recipes call for marinating the onions in buttermilk?

that place is expensive for what you get.

you're thinking of sala thai

cool thanks. the red rice was used i nthe same way in 2 episodes. the first was in "battle pork belly" with liang shuquing against chen kenichi. the other one was the in "king of iron chefs" where kobe went against chen. the theme was tokyo x pork.

avoid all the korean restaurants. they all suck. all the pubs suck as well. actually queens cross is alright. a bit pricey. mythos is just as good as any other greek joint along lonsdale. deuce just opened up. not my type of place but it might be yours. all teh pizza places suck as well, except for djj's which is mediocre. depensind on wher you go the sushi is alright. browns has ok burgers. if you want chinese go to yum yums. it's a szechuan restaurant that actually serves spicy food. well... they ask you how spicy you want it but always ask to have it as hot as possible. if you want casual there's also memphis blues. for a crap but cheap sandwich to compliment the best donuts in the GVA go to harmony donuts. it's on the corner of lonsdale and 29th. burgoo is alright. the district just opened up. they do lots of appetizer type things. no amtter how attracted to the outside you are, do not go to raglans. it's expensive and not worth the money.