ojisan
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Posts posted by ojisan
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I always have a jar of Jaymes' salsa in the fridge - it's versatile, easy and cheap. And everybody loves it.
- canned organic tomatoes
- chipotle en adobo, or roasted jalapeño, or roasted habanero
- garlic salt (1:3 garlic:salt, by weight) - Costco granulated garlic
- lemon juice
- olive oil
- cilantro
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The best thing to do is go back to the restaurant and ask them for the recipe. And then share it here.
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What is the purpose of using margarine? What does it do that olive/canola/grapeseed/etc. wouldn't do?
Also, what is purpose of degreasing if there won't be pan gravy?
Just curious....
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I don't mean to imply that the Globals have a bad rep - they're a genuine step up from the usual Henkels/Wustrof/etc genre. It's just that the knifophiles would chose something like the Hiromoto AS line instead without hesitation. But don't take one person's opinion - the Knifeforum offers great info from everyone, from novice to the crazy-obsessed. Jump in and ask questions - they're a friendly group.
Something else to consider: any knife is dependent on how well it's sharpened. Plan on spending at least as much on sharpening tools as on the knives.
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Great choice on the BoardSMITH - considered to be the #1 choice by those in-the-know. It's curious that you would be enamored with Global, which doesn't have the same reputation. You might want to lurk in the KnifeForums before you decide on your knives.
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The phrase would work for chicken stock because it's pretty much the same as water but wouldn't work for pea soup or cooking oil. A pint of water weighs a pound but a pint of soup may not.
...and then there's soup too: can of Progresso soup labeled as "Net Wt. 19 Oz.(1 Lb. 3 Oz)538g"
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Isn't it 14 fluid ounces?
The can is "Net Wt. 14 Oz.(396 Grams)".
Swansons' boxed broth is "Net Wt. 32 Oz.(2 Lb.)(907g)".
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Something that I find annoying: Why is canned broth sold by weight instead of volume? That can of Swanson Chicken Broth contains a Net Weight of 14 oz. Do the marketing departments believe recipes call for "a pound of broth"?
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A few of us have been fiddling with the kimchi recipes in David Chang's Momofuku cookbook. I made the oi kimchi -- a quick pickle -- and loved it, and so I decided to take the plunge and make a batch of paechu kimchi
Chris - Can you post an update on the Momofuku paechu, and your opinion? Momofuku is a bit vague regarding proportions and ingredients:
- Are you using kochukaru that is 100% pepper, or is pepper+salt? I noted that some brands include salt.
- What was the weight of the nappa?
- How much is "20 slices of ginger", by weight?
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My local Walmart carries them and from time to time puts them on sale.
However, they are available on line from several vendors, including
After buying these Ball lids from Amazon, I found them at my local hardware store (Orchard Supply), not on sale, for $3.99 a box of 8 regular, and $4.99 a box of 8 wide.
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My reliable NS-ZCC10 Neuro-fuzzy (Japan made) does basmati just fine using the regular white rice cycle.
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The recipe comes from Colonel A.R. Kenny-Herbert's (a.k.a. Wyvern) 1885 book "Culinary Jottings for Madras." It is his version of a "household curry powder."
4 lbs. of turmeric ... ... Hind, huldi.
8 lbs. of coriander-seed ... ,, dhunnia.
2 lbs. of cummin-seed ... ,, jeera.
1 lb. of poppy-seed... ... ,, khush-khush.
2 lbs. of fenugreek ... ... ,, maythi.
1 lb.. of dry-ginger... ... „ sont.
1/2 lb. of mustard-seed ... ,,. rai.
1 lb. of dried chillies ... ,, sooka mirrch.
1 lb. of black pepper corns. ,, kala mirrch."
Could you clarify:
- fenugreek: leaves, or seed?
- mustard seed: yellow or black? Or does it matter?
- dried chilies: what kind?
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1. barack palinka
2. gulyas leves
3. more barack palinka
4. toltott kaposzta
5. szalonna
6. palinka
7. and maybe a meat dish and some palinka
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I've seen lots of recipes and have ideas of my own, but have no clue what to do with the extra if I don't cook it all! Help!
Assuming you're using fresh tofu (as opposed to the retort-boxed variety), the best way to eat soft/silken or regular tofu is hiyayakko - so, if you have any leftovers, serve up the leftovers as an appetizer.
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In California, a water packed tub is usually 14 - 16 oz., depending on the brand and also which kind: soft (silken), regular (medium firm), firm (extra firm) or yaki.
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I buy my spices in bulk from the local health food store - they're fresher and much cheaper than the major brand stuff at the supermarkets.
I keep small quantities of the few everyday spices in recycled Spice Island/Schilling bottles. I'm thinking a masala dabba would be handy.
My bulk spices and spices I don't use often are in mason jars (mainly 1/2 pt), vacuum sealed w/ Foodsaver. Hole punched in lids is covered w/ electrical tape to easily break the vacuum.
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I enjoyed Breath of a Wok, but more for the technical, cultural, and historical information than for the recipes.
I totally agree. If you want info on woks, this is a great book. However, if it's recipes you want....
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You might want to look into a traditional deba instead of a flexible blade.
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Attaching the office vacuum cleaner to this - importantly the exhaust of the vacuum cleaner - did indeed dramatically speed up the lighting and establishment of a good grilling fire.
In fact, with the turbo running, it produced a spectacularly good imitation of a blacksmith's forge ... and consumed charcoal at a prodigious rate.
If you want to wake up a somnolent portion of your charcoal grill, an electric hairdryer can be a useful tool ...
I'm visualizing a nice uniform coating of ashes on my food....
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Check out the traditional Japanese vegetable brush Kamenoko Tawashi. Here's a better description of the item.
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Santa Maria-style Tri Tip
Looks perfect - care to share the details on what you did?
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Charcoal starter for BBQs: Save out some used (clean) oil from deep frying in a big plastic jar (Costco cashews). Add used clean paper towels. One squeezed out towel in the chimney will get the coals going quickly.
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Some tutorials, not videos, on basic technique including knife skills, from the Tsuji school:
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Rubbermaid, for one, is forthcoming about which of their food storage containers contain BPA:
http://www.rubbermaid.com/Pages/LearnAboutBPA.aspx
Now I'm wondering about all those Cambro containers I have....
The Kimchi Topic
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
Vegetarian nappa kimchi:
How necessary are the brined shrimp or fish sauce? I assume their function (as well as sugar) is to promote fermentation. Is there a traditional Korean alternative, or are they even needed?