AzianBrewer

That is pretty freakin cool. What is a Crif Dogs? ← Deep-fried franks.

I think anyone who is deciding to drop $$$ for culinary school should trail at a restaurant for couple of weeks. After all culinary school will teach you all the techniques but enduring 12+ hours in a kitchen is another story.

Gochujang in tofu?? Isn't that soo-dobu? Cheers...

Took French in high school and gave it back to the teacher. Can't wait for the translation en Anglais. Cheers.

Beer purists would kill me for doing this, but I really like to put cans of beer in the freezer for about 20 minutes before drinking to make them super cool. I also put the glass in the freezer. ← There is nothing wrong with chilling your light lager in the freezer. After all, light lager should be refreshing and clean tasting as opposed to ale or stout. Cheers

Hiroyuki-san..Looking forward to read all your good words!

Yea, just like Fried Galama and Manigot ← The Sunday sauce and their eggplant parm are awesome but that's another topic.

La Palma on Willis Avenue (Long Island) got my vote.

I used to work in a dive bar and I got people telling about their biographies (some customers have more than one personality)....I would normally avoid the eye-contact unless they are ready for another drink. There's this regular customer who sampled every beer on tap and then order the cheapest beer everytime!

Somehow, that name evokes Korean Chap Chae , a sort of chop suey. Could there be an Asian, particularly Korean influence on Peruvian cuisine? ← There clearly are strong Asian influences in contemporary Peruvian cuisine with Chinese and Japanese foremost based on large imigration late in the 19th and early 20th centuries. Chinese-Peruvian food is extremely popular all over Peru and served in restaurants called "chifas". Even outside of the chifas, the influence can be seen in basic Peruvian restaurants, especially in dishes such as lomo saltado or sauteed beef loin. Japanese influence is strong as well. For example, along with the native ceviche, "tiradito" is a style of serving and eating raw fish that combines the Peruvian technique of ceviche with Japanese sashimi techniques. As for Korean, I am not aware of any particularly strong influence, though it wouldn't surprise me. Your observation is very interesting though this dish did not have noodles. ← I have read an article about Chinese-Pervian restaurant a several of years ago. The word "chifas" is actually derived from chi-fan or zhi-fan which means "to eat" or "eat rice".

So would it be strange if we went to all the dim sum haunts and just ordered the custard egg tarts to go? ← The dim sum joint usually serves the "mini me" tart. Go to the bakery for the standard size.

Heck no...Kao-fu taste nothing like chicken! It tastes like sponge...in a good way.

The Ube (taro) ice cream is awesome. You can get them in Asian market.

What a waste of time...In addition to FX Matt's contract, Kelly Taylor of Greenpoint Beer Works (contract brewer for Heartland Brewery in NYC) was contracted to brew about 31,000 to 62,000 gallons back in 2004. It was a short lived experience.

The 'A' Chai tastes pretty much like the cross of romaine and endive. I think the original name for it is Ai'a Chai (Taiwanese).

← The batch of sauce was made in a huge volume....If you are going to try this recipe I would say: 3 cups of water 1/2 cups of white vinegar 1 1/2 cups of sugar 2 oranges 1 lemon 1/2 pineapple 1/2 cup of ketchup tsp of salt 1 stalk of celery combine ingredients and once the concoction start boiling, simmer for 20 mins.

When my uncle owned his Chinese-faux Polynesian restaurant back in the 80's, he made his sweet & sour sauce in a huge batch... Here's Uncle Russ's recipe... Water Vinegar Sugar Sliced & unpeeled Oranges Sliced & unpeeled Lemon Sliced & unpeeled Pineapple Ketchup Salt Ginger (just few slices) Celery Stalks (This one really got me but he mentioned something about mellowing/smoothing out with other ingredients). Red coloring.

I was actually thinking of roasted sweet potato bruschetta. The fried grits is a great idea, I will probably add shrimps and call it fried shrimp & grits. Don't know about serving turtle at fashion week in NYC but I am sure they won't know it is not chicken.

My friend and I have a small catering gig in couple of weeks. The host wants a Southern inspired and upscale hor d'oeurve menu, for a fashion opening at a Chelsea gallery in NYC. Also, a limited budget. Any suggestion other than hushpuppies sliders with pulled pork and mini crabcake?? Thanks.

To reduce the cooking time, I normally have the sago balls soaked overnight.

I thought Goi Cuon is the summer roll....

Worcestershire

The article also mention Captain Lawrence's Smoke Porter, a beer in it's own category with a very light smokiness. This is one of Scott Vaccaro's best brews. Cheers.

Love the Hitachino Nest beers. They're great. ← The Hitachino White Ale is a very smooth Belgian style witbier. The Double Wit from Southampton (Long Island, NY) is another great witbier. Cheers..

The citrusy flavor is actually the contribution of cascade hops. The ales from the left coast are known for such character. If you brew with northern brewer or saaz hops the final product will not yield that citrusy note. Cheers...