AzianBrewer

Good question! The purpose of the initial boiling is to get rid of the odor of the bones. Did you check out this thread? Two techniques essential to tonkotsu soup making are 'double boiling' and 'rolling boil'. ← And cleanse out the protein from the blood.

I am not sure if it is true but the milky color is contributed by throwing the bones at the cold water and boil.

Most yakiniku places will have a lemon based sauce, or even straight lemon juice, this is used for the grilled tongue. ← The acid of lemon will tenderize and flavor the meat.

I have used it as a marinate for my roast chicken. Hoisin Sauce, Fermented Tofu, Light Soy, Oil, Salt & White Pepper Garlic, Ginger and couple of dashes of Shao Shing Wine. Rub the bird with the mixed and let it air dried for few hours before popping it in the oven at 420 for 1 hour.

AzianBrewer, is your broth whitish and milky like tonkotsu soup? If not, would you care to try my recipe once it's completed? Jason, my recipe will be based on this one, not the one I previously provided a link to. Still working on it. ← It is pretty much like the Korean's Seolleongtang except I used pork bone and they used beef bone. I sure will give your recipe a try.

I think it is pretty lame to infuse or mix sake with fruit, vegetable or syrup (Just my opinion). If you do, please use the cheap stuff like Ozeki and leave the premium sake for sipping. On the other hand soju and shochu are better for mixing. One of the most popular among shochu drinks is chu-hai. Part juice or tea mixing with shochu.

Those sakes are from SakeOne, an US based sakery. http://www.sakeone.com/ Cheers, AzianBrewer

Hiroyuki, do you have the recipe for the marinate? I mixed soy sauce, marin, sake, sugar, scallion, minced ginger and a spoonful of the Korean Gochujang (Chilli Paste) for my last 2 yakiniku parties.

Yes, this is an all day affair. Kick back with a six pack and turn on your favorite sport channel (In my case, Fox NFL). I had my butcher saved all the pork neck bone and chopped into a small chunks. I usually boil a pot of salted water and quickly blanch the neck bones to "wash" out the blood and other protein before transferring it to a cold pot of water. Once the broth start boiling in bubbles, turn the down the fire to medium and let it boil for another hour before lower the fire to the lowest for 2 hours. To flavor the broth, I like hondashi and kelp. And perhaps some white sesame seed. Oh don't forget the salt and white pepper. Azianbrewer

Does anyone have a recipe for suan tsai? I also enjoy it with my niu rou mian. ← Chopped pickled mustard green Mince Garlic Sesame oil Salt Vinegar Sliced hot chilli peppers Combine mustard green, mince garlic and chilli peppers and stir fry it in a pan. Dash of salt and couple teaspoons of vinegar. And finally drizzle the tsuan tsai with sesame oil. Make sure to rinse off the pickle brine of the mustard green prior chopping.

Is Karashi a mixture of wasabi powder and hot mustard powder?

There are two common types of Niu Yiou Mein (beef noodle) in Taiwan. The most well known is the "red braised" stock and the other type is clear beef broth which is closer to the pho stock. I have been to a Halal joint in Taipei and in my opinion they served one of the best Chinn-Dwon "clear braised" broth beef noodle.

I just licked the monitor and the keyboard. Want me to go for the CPU?

Nothing wrong with chicken feet but just not my choice of ingredient.

Looks awesome with the exception of the chicken feet.

I heard about the poisoning. Is it the center section where it tastes bitter that contribute the toxic chemical? Also, ginko pills were selling like hot cakes ten years ago in the US. They claimed that it will improve memories

There's a real deal taco joint on Broadway & Cresent (Astoria, Queens). Sorry, I don't know the name but there's dive bar named Dillon next door. They are known for their al pastor, canitas and lengua. Walk down the block there's Tulchinga. There costillla con salsa verde is awesome.

"THE BEST: Sushi in Manhattan"... It depends who are you asking. I have heard people recommended Minado for all you can eat which I think is total crap. Komegashi is a wannabe "fusion" sushi joint owned by Chinese. Tomoe is pretty decent for the price but I vouch Sushi Yasuda for overall rating.

My keyboard is soaked with drool! What a torture to look at these pics. I think the heads contribute the extra-extra richness to this dish.

Torakris, the mini-me's look excellent. The shaved bonito is a must in Okonomi. Some places even used powdered seaweed. My Korean friend has incorporated chopped Kimchee to her recipe.

The Chestnut Napoleon is always a fast seller at my dinner party. Puff Pastry Mashed Chestnut Brandy Whipped Cream (optional) Powder Sugar Chopped Chestnut or Chopped Strawberries for garnishing. Layer the puff pastry with mashed chestnut in between (I usually stacked 3 layers). Dust the top with powder sugar and garnish with chopped chestnut or strawberries.

Ken Hom is writing this book for the $$$ period. And the book is probably written for true newbies to Chinese cooking.

Daniel: My cholesterol is killing me just by looking at this yummy pics!! Wheat beer and white beer are excellent with pork. I am glad you didn't go for the keg of Bud. AzianBrewer

I am not a big fan of fusion but I have been to Vong twice. The first time was with company and second time with friends. I ordered the rabbit curry and it turned out pretty good. The peach and pepper ice cream sounds a little strange but tasty. Avoid ordering lobster from this place. I made a mistake ordering an overcooked crustacean covered with herbs on my second visit. It was chewy and OD with herbs. I probably won't go back there again.

Hey all.. I am not sure if this is a right place to ask this question but won't hurt to give it a try. My friends and I are working on hosting a wine tasting event in NY. This of course is a seminar and our goal is to introduce newbies that there are world outside of Concha y Toro, Yellow Tail and Turning Leaf. Since, we will be serving alcohol and charge admission do we need to apply for a special event permit? Has anyone here done something similar to this before? Cheers....