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Everything posted by shengcai

  1. apparently it is very good for one's health .. ← Most of it is polyunsaturated fat. About 10% of the fat is saturated. Grapeseed oil also contains linoleic acid, an essential fatty acid, and apparently is one of the few food products known to be able to raise HDL and lower LDL. However, I think many of the nutrients in the oil are heat-sensitive and therefore may be lost during stir-frying. Another interesting tidbit I found....guess which edible oil has the highest smoke point? Avocado oil! Too bad it's not neutral in flavor!
  2. Skyline Chili is quintessential Cincinnati fare. It's a local chain founded in 1949 by a Greek immigrant. Their specialties include 3-ways (which is spaghetti topped with chili and a mound of finely grated cheddar cheese....4-way = add beans or onions...5-way = add both) and cheese coneys (which is a hot dog topped with chili, mustard, onions, and a good helping of cheddar cheese...notice a trend here ). I think there are several around the UC campus. A disclaimer for you -- I've tried introducing non-locals to Skyline in the past, and I've had more failures than successes at converting them into Skyline fans. That having been said, it definitely satisfies all of the criteria you listed, and it is an eatery that is near and dear to many Cincinnatians, including myself!
  3. Hear, hear! As long as he continues to produce work showcasing his trademark wit and biting intellect, I'll keep reading his stuff with pleasure. Who else has the cojones to unabashedly assail Woody Harrelson and his raw food diet, foie gras naysayers, AND Rocco DiSpirito in one fell swoop? Bourdain 2008! (ok, maybe not, but I'm still a fan of AB!)
  4. I listened to some of the Chow.com interviews. Very interesting and entertaining -- Sam and Elia are thinking about starting a restaurant together, which I think could be a great success if they can pull off the logistics before their 15 minutes are up. Sam and Mike also came up with a great challenge for TC3: catch your own food and cook it. How cool would that be? P.S. Mikey's interview was hilarious. He talked about the quack of a dentist who extracted his wisdom tooth. I burst out laughing several times while listening to it at work.
  5. Thanks, Dejah! You are correct that Cai is another version of Choy/Choi/Tsai, though I am Shanghainese, not Toisanese. (origin of my beloved xiao long bao -- hence the avatar ). Nevertheless, it's nice to know that I may have some aunties and uncles in your neck of the woods. Does that mean I get to come over for dinner now ?
  6. shengcai

    Dinner! 2007

    It's first browned in a tiny bit of oil but then finished in the oven for 30 mins or so. It was indeed quite tasty! I'd have a tough time trying to distinguish real-fried and fake-fried. Lumas' recipe is here.
  7. I've been enjoying this thread for quite a while now, admiring all of these inspirational and tasty looking meals! Here's my first post to this thread: chicken with fermented black bean and onion choy sum with garlic and to fulfill my daily allowance of cholesterol (and then some) -- bi dan!
  8. shengcai

    Dinner! 2007

    A couple nights ago I made sea bass en papillote Last night, we had sinful bacon burgers (onions caramelized and burgers cooked in bacon fat, and, oh yeah....buns pan-toasted in butter ) along with a side of roasted cauliflower that everyone has been raving about: Tonight, it was Lumas' fake-fried chicken Thanks to this thread and others for the recipes and the inspiration!
  9. During the deliberation, they were undecided between Sam and Ilan, and all of a sudden, they drop Sam and keep Marcel? Obviously, it's being done for the drama. I also completely disagree with Colicchio when he gives Sam less credit for his dishes just because "he didn't cook anything."
  10. shengcai

    Dinner! 2007

    Ann, I'm absolutely drooling over this bread and butter pudding, as it is one of my favorite desserts. Would you please share this recipe?
  11. How about Keith Fergel of per se? As for other positions in restaurant establishments, I'd be particularly interested in seeing profiles of specialty purveyors and how they interface with the restaurants they serve. I would expect, however, that it would be difficult for these purveyors to be completely candid and dish the dirt on their famous clientele.
  12. Beautiful dish, sheetz! Ma Po Tofu is one of my favorite comfort foods, but I've yet to try to make it myself. What brand of Sichuanese chili bean paste did you use? Is there one that you prefer over others? Would you use less than a half-cup of peanut oil next time? After all this talk of Dunlop in this thread and others, I really feel compelled to try her authentic recipes.
  13. Those xiao long bao look so good that I'm absolutely drooling! As you can also tell by my avatar, I too am a fan of these wonderful Shanghainese treats. I've never made them from scratch myself yet but would like to undertake this project in the near future, so please update us if you've found your Amah's secret! In the meantime, the commercially available frozen ones are sufficient to console a hardcore xiao long bao addict like myself (and in the Heartland of America, there's no decent ones made in the restaurants either). Nice work protecting them from losing their soup....I still cringe when I recall the movie Eat, Drink, Man, Woman, when the little girl says her mom squeezed the soup out of the dumplings so that they were less greasy for her bus ride . I gotta remember that poking holes technique. Usually, I use napa cabbage to line my steamer, but sometimes when I don't have that on hand, I'll resort to the parchment paper.
  14. Hmmm....I've been using the Kadoya brand sesame oil. Would you happen to know if that is pressed from roasted sesame or cold-pressed? If it is indeed cold-pressed, I will have to go out and try this roasted sesame oil!
  15. Wow, beautiful Jigae, Chryz! Perfect for a cold, wintery day! Do you really press your own sesame oil?
  16. I hear ya on this one, Carrot Top. This "baked thing" (it would be an offense to call it a real baguette or even a baked good) would be better served as a chew toy for pets.
  17. Ever since I was a kid, I hated the combination of orange juice and residual toothpaste taste from brushing my teeth in the morning. I still haven't gotten used to that bitter, acid taste. Now that I'm usually in a rush to get out the door, I don't have time to drink a glass of OJ, so problem solved! However, I would gladly drink toothpaste-scented OJ if it meant I could revisit those carefree days of childhood!
  18. Tepee, Do these shrimps come crispy, or did you fry them somehow to get the texture? I made a similar version of this just the other day, but I just rehydrated some dry shrimps (not from Pangkor) in warm water, then chopped into tiny bits. I like the idea of the texture contrast with crispy shrimps.
  19. As this thread rehashes the biting wit of the Bourdainisms from the last show to my delight (as mentioned previously, my favorite too was "Flintstonian execution" followed by "What kind of a crackhouse are you running here?!?"), I wonder how much it would take to bribe or con him into replacing Colicchio as head judge for TC3. 2 million bucks? a sacrificial goat? Honestly, I think he would do a good job of putting people like Betty and Marcel in their place while getting guys like Michael to "focus, dude."
  20. I just recently made a spice rubbed pork tenderloin with pomegranate sauce that was fantastic. The recipe called for a cup of commercially available pomegranate juice made from concentrate. I would imagine fresh pomegranate juice would be just as good, if not better.
  21. Even though I am a male and the findings of this study pertain only to premenopausal women, it would not affect my love of beef at all even if I were a woman. I think this is an interesting report, but there are some caveats: First and foremost, this is a correlative study, showing that there is merely a statistical trend between factor A (incidence of hormone receptor-positive breast cancer) and factor B (frequency of consumption of red meat). It is impossible to conclude from these studies that eating more red meat directly causes hormone receptor-positive breast cancers. Other factors could be involved in producing these results. For instance, one could report that there are more car accidents when more people are walking outside with umbrellas. Obviously, the direct cause of both car accidents and people using umbrellas is rain, and people with umbrellas aren't causing car accidents. Second, it is important to take the numbers they report in context of their total findings. They report relative risk, which is the risk of developing a disease relative to exposure (in this case, exposure to red meat). Wikipedia uses the following example to illustrate relative risk: if the probability of lung cancer among smokers is 20% and among non-smokers 10%, then the relative risk of cancer associated with smoking would be 2. Though the study showed that those who consumed the most red meat had nearly twice the risk of those who ate red meat infrequently, you also have to look at the absolute risk. This study followed 90,659 women, and the number of hormone receptor-positive breast cancer patients was 512. That's 0.5% of the total number of people studied where they were able to detect a statistically significant difference. So, a two-fold increase in risk may sound scary, but take it in context. If 2 pickle-eating people out of 500 got cancer compared to 1 non-pickle-eating person, the relative risk is 2, but does that mean we should stop eating pickles? All in all, I think this is an interesting report, and a lot of patients were followed to do this study, but all aspects of this study, along with other studies, should be thoroughly considered. In addition, as was mentioned by the researchers, more studies must be conducted to confirm this. I must disclose that I am only a medical student and therefore not a licensed medical professional. Please consult your physician for advice when changing dietary habits.
  22. Question about when to add the prepared starch slurry...I'm assuming it's added right before the pork and shiitakes are both done?
  23. At home, we used Chinese black vinegar mixed with a little sesame oil. The acidity complements the spring roll nicely.
  24. shengcai

    Yahoo Food

    Martha and Rachel aside, I did enjoy perusing the "Restaurants and Cooks" and "Chef's Table" tabs with great some pretty decent articles on Batali's home kitchen and Adria's down-home cookbook and DVD. I guess these articles were originally from Food & Wine, but it's nice that they're being published here for us non-subscribers.
  25. shengcai

    Top Chef

    Woohoo! I'll drink to that as well. I thought they were going to keep him in just for TV (like Santino in Project Runway), but he really blew it after he abandoned the kitchen. I don't care how well you get the wait staff to "sweep the room"...if the food's not good and you don't pull your weight, you don't deserve to stay. Plus, I was really getting tired of his condescension
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