coquus

Ithaca Win Li, they have the widest assortment of ingredients and the most fresh produce in the area S B Korean Market, small but packed full of items great Korean, helpful staff, cheapest place in town to buy soup bones. Binghampton KIMS ORIENTAL GROCERY & GIFTS on Vestal Parkway, small, but only decent one, circa 2000, that I know of. Buffalo Ni Hoowa on Sheridan Dr. near O is worth a stop. Sung's Oriental Grocery and Gift on Niagara Falls Blvd., haven't been there, but I think this is where my friend goes for Korean stuff. The one on Niagara St. I can rec was Korean I believe near where it V's off/merges with Busti, they gave me a dollar once when I was short which ? on Korean, I still haven't gotten back to pay them, I gave them the acid test for Asian Markets, I asked them if their oranges were good, and their oranges were good. By the way this was very awkward, and I'm never doing it again, I am also highly skeptical this would work at all times of the year, though I'm sure Asian citrus would be good year round as they span the globe, there would be alot of false positives, and the chances for it to actually foretell anything is not worth the awkwardness by any stretch of the imagined benefit. I noticed two other markets listed on Niagara St. as well, A'Chau2 and Buffalo Asian Market, both of which I haven't been to. A sad note was heard here, Nana's in Alfred, NY is reported to be closing, this is a little lunch place I have gone to many times whist traveling through, or when I had lots of motivation, money, and time, that serves a bento box lunch that is cheap (college kid friendly) and very tasty, as well as a lot of other great stuff including vegetable based miso soup that is really close to the real thing. Sadly, it was heard, Nana is going to be retiring sometime next year. This really is sad for us down here. Believe it or not there is a Market in Alfred, not terribly well stocked, not particularly sure if it's 100% asian but it's there!

Korea House in Williamsville, NY has always done right by me.

Cook in enough fat, add MADIERA then butter to finish. The best chef I've worked with taught me that, I guess Sherry or whatever works, but for some reason he would reach for the Madiera, it really makes them POOP 3X FO SHOW. . .

I have had some luck in this area, I find myself explaining myself lots however, not very attractive. I haven't had luck with mushrooms, they continually absorb amounts of fat, maybe I'm a indulgent parent when it comes to the fungi however. I like replacing fat with flavor as a general rule, but sometimes fat carrys flavor as in mushrooms, a little wine or alcohol is very effective but I never can decide too cook the alcohol out or leave it raw. I guess it depends if the flavor is soluble in alcohol, guess I should have paid more attention in science class.

That wood is so beautiful. You are going to have such a nice kitchen when it's all done!

Nice! I don't remember, but what kind of hood and blower(if you know) are you going to be putting in Fabs? You should definitely get some gloves on, grab a hammer and breaker bar, and bust up some of that ugly tile.

Has anyone had anything from the Stone Cat lately? It was recently in the NYTimes article which chronicled Farm Sanctuary. The reporter was asking about vegan offerings in the area, and was steered by someone there towards the Stone Cat. The reporter then proceeded to eat a pulled pork sandwich, which was well received. Good ole pulled pork, always a great option when the vegetables on the menu just don't sound that appealing. Sadly, Olean's own full time BBQ cook, Ola Mae Gayton has hung up the tongs and pulled down the country ham at No Match Southern Cookin' I am saddened to report. Sorry, Owen, I didn't let you know sooner. I was at Dano's this July also. I had a good sampling of the food, and was impressed for the most part. I had a bento box as well, there was some really great stuff in there. It's a well put together place, and a good menu with a little for everyone. It's such a refreshing break from the norm, I have to admit I was loving it.

This is awesome, I have drawers for my lower cabinets as well, definitely the way to go. Well looks like a door, which opens, and then the hidden drawer slides out, for all my pots and big kitchen stuff. What is Ipe? Anyway, this is a remodel I will be watching carefully, good luck, and remember contractors like coffee once in a while, just don't spoil them too much.

Unfortunately Sheena, torakris lives in Japan where they actually practice good hygene, a forgotten art in America I'm afraid. If you know a good farm I'm sure you could get away with it however. I wouldn't eat just any ole raw chicken however. Food safety standards are high in some places, low in others, the same as they are low in America for some things and high for others.

I'll have to keep an eye out for that one. I just finished Dishwasher by Pete Jordan, I heard about it last week on NPR and found it at the library. It is billed as one mans quest to make his living as a pearl diver while traveling all fifty states. I loved this book, it was a great behind the scenes look at the life of some of those who take care of the mess. I highly recommend it to anyone who wants to learn more about these suds battlers and general clockwork that is the restaurant. Pete was also publisher of the zine of the same name.

Maybe this isn't the forum for this topic. According to the latest Weight Watchers magazine, in a poll of three hundred (American) chefs only one in five was able to correctly nail a serving (of starch, meat? I don't know it was just a blurb).

Octaveman, no disrespect, but fulcrum may not be what he's talking about. I think I understand what you are saying by fulcrum, tip on the board, but I think he's trying to maintain a rocker motion. I have had a little trouble creating the rocker motion, but I think it's because I've been so sensitive about wrecking the edge I'm trying to maintain, the belly is enough that you can get a rocker, you just have to move the guide hand a bit further down the blade than you would a German knife, it's a little more difficult, but it is worth it because how much of that do you do anyway.

I thought this thread was going to be about the "Moonies", and how they rule the Sushi world here.

Absolutely, 50 ft. is my rule or ten ft. higher than or some measure in between with a greater emphasis on distance from the road. And what would you classify as busy? Multiple lanes? I can't really say I would pick anything anywhere close to that kind of busy. If you can taste the difference it's probably already too late.

I was just thinking about this tonight. Well here's what happened, somebody slipped one of my servers a twenty for the kitch, she gave it to us on the line, well she gave it to my partner on the line anyway. He is a lowly line cook like myself and I consider him a friend, anyway he pockets it and I hear nothing more about it. Flip forward two months, we are still friends, we are still in the same positions, but I remember what happened all of a sudden, out of the blue, I remember that night, I remember what happened. I remember wanting to ask the waitress what that twenty was for. I remember wanting to ask when I was going to get my ten, but time has passed. From his standpoint he's sitting pretty, from mine he's looking shitty. Just asking you all here, where do I stand now, what should I do, nothing, something, what?

Hear, hear! My beef consumption has yet to gain me carbon footprint comments, but I don't live in Europe either. My family has pretty much gone veg since my mom got cancer last year, I'm holding out still, mainly because it's my job to eat everything.

Do people really crave 10+ounces of beef anymore? 8+ ounces of fish? Do people want more veg on their plates? Do they want more starch? Less starch? This thread is really about when you relatives tell you what is good for you. What you shouldbe serving your customers. You know the type, pretty much everyone you know who is remotely interested in what we do. What are they telling you, now? What are you telling you now? How are we adapting to the problems we face as consumers? And what are some of these problems?

I always liked the Lumber Jack, the one with all the painted saws, but that was for breakfast, and I don't know if it's still around or what it's called now. If you are going where Doc mentioned, you are going through where my cousin is having her wedding in a couple weeks. Unfortunately I won't be attending.

My grandparents always grew the "wild" asparagus here in New York, and there were only a few weeks that it was good before it went to seed and they sprayed the shit out of it for pests. I have since heard it can be cultivated more organically, at least my mom mentioned her friend does so. It's far superior to the "wild" stuff I have found in markets, because it is usually starting to seed. You can find it growing in the wild here on occasion, usually in small patches, and there is one patch that has been coming up for years, but I haven't ever been that motivated enough to get to it before it shows itself.

I would think it slows the yeast down from breeding too much with all the sugar around, should keep things sweeter and less yeasty. I used some lemon juice to promote glutens one time after reading Cookwise, but I forget why, and it counters what slkinsey said so it's probably wrong.

I recently purchased two shapton professional waterstones from japanwoodworker.com, 2000 and 5000 grit. They had the best prices I could find on the M24 stones (1" thick) recommended for professional chef's. They were probably more pricey than the automatic sharpening system, but I like the idea of keeping things at low angles and manual, and don't really want to buy into any sharpening systems which I have to keep replacing stones on. Now I just need one of the natural finishing stones and a shapton diamond stone fixer and I will be set for life, got about, what, $600 you can lend me?

Abomination! Chips* should be eaten with lashings of vinegar and salt! *(French fries, to you Yanks) ← No, no, no, Pommes Frites should be eaten only with Sauce Mayonnaise-ahh!

That's a good take on it Leonard, I guess I don't think of it so much as a cooking show however, even though there is a lot of cooking and technique my time would be better spent on another channel if I simply wanted to learn to make good food. Though with the diversity of the challengers brings with more information. And getting Alton Brown to play Doc's part was smart. He's definitely more entertaining and has a great knowledge base. All justification aside, I watch it, Hell's Kitchen and Top Chef more for the entertainment than learning anything besides some little tricks.

This I haven't seen that much of except when, for example, the canned ones or perhaps frozen ones, or even worse frozen once canned ones are used and they beef up the flavor of the dish with the oil. My major beef is much more common: when it is used in combination with various common cultivated mushrooms in order to call the dish "wild", e.g. wild mushroom stuffed meat or wild mushroom risotto. Essentially the same beef that you have, just much more common IMO. I suppose it's a better dish taste wise if it's enhanced with oil though, lots of otherwise decent chefs commit this sin as well without the truffle oil. I guess I don't fault them as much seeing that health regulations are rather tight and them not being mycologists they would rather not kill any customers, at least we are not being tricked into thinking we are eating porcini. As long they keep the use out in the open it is OK I suppose, at least then I will know to avoid the dish. It is kind of sad that more people aren't privy to this lie, and so perpetuate it. White Truffle Aroma is not white truffles it is a chemical, and the bottle I had stating "Made with White Italian Truffles" is really quite deceitful when the next line lists the only two ingredients as Olive Oil and White Truffle Aroma.

That is so true jumanggy. At Asian restaurants here in the states, I almost always order the menu item by name instead of by number. They spell it out phonetically for you, and you're apt to be corrected if you pronounce it wrong anyhow, and there is always room to learn. All my non ethnic relatives and friends can be counted on to order entrees by the number, even if it's something already in English like Steamed Vegetables or Singapore Mei Fun.