ojisan
-
Posts
406 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ojisan
-
-
(Unable to delete double post)
-
Anyone have recommendations for buying (cow) ghee?
The local Indian markets have different brands. Any suggestions?
Some have more separation than others - that is, more liquid floating over the solids. Is this good, bad or doesn't matter?
How long is the shelf life after opening? I assume it doesn't need refridgeration?
-
I love goat. It's great. Who else out there loves it? Whenever I mention it to people they always screw up there faces as if I am eating slug poo or something. When asked what the difference between goats and sheep are, the answer generally is "um... it's a goat! Thats disgusting, I can't believe you eat that!"
Such prejudice..
OK... Is goat different from dog? One society's goat is another's dog, is another's cow. Anyone had dog and goat, and have an opinion?
-
-
I'm very happy w/ the Kahuna and I've been using it w/ a 16" 2-ear carbon steel wok (Atlas). The output roar is scary and so far I've never used it at full output. However, there are a few things to be aware of:
The made-in-China construction is of stamped and formed sheet metal, except for the funky sand-cast pot-metal burner, and the admirable heavy-duty metal reversible wok cradle. Overall, it feels flimsy, but it's design is very functional and I've had no complaints. The burner is in two pieces, which you can disassemble if ever spider webs get in there.
The burner is a small 4" diameter, so the heat is concentrated in a small area. For this reason, I would surmise that an 18" wok would be ideal - carbon steel w/ 2 ears. If you have Popeye biceps, a 16" pau style (one long handle) might be feasible. Read "Breath of a Wok" to see if a Chinese thin cast iron version would appeal to you. Note that Eastman's woks are deeper than typical Chinese woks - more Indian shaped (and pricier than Atlas or Chinese brands). The steeper shape may let you get away with a slightly larger diameter, but I can't picture this thing w/ a 22" wok.
This is strictly an outdoor burner - no propane tanks in the house.
For $50 + free shipping (Amazon) I feel it's a good deal - however, mine was not double boxed, and the round body arrived bent. Eastman's customer service was eager to fix things, but I ended up pounding it back into shape with a rubber mallet.
-
I second the Sitram Catering line - excellent performance, reasonably priced, lasts forever. There's a reason why restaurants in France use them. I had All-Clad and Calphalon, but sold or gave them away and now use Sitram (and carbon steel frypans)
-
Does anyone save and re-use the oil? That's a lot of oil to dump after one use. Would it have to be refridgerated?
-
I posted this query in the general Cooking forum, but got no response, so I'm trying here...
Does anyone know how the self-contained Multi-grinder compares w/ the Asia Grinder attachment for the Mixie? Pros/cons regarding performance, capacities, sturdiness etc.? I don't really need the Mixie's blender attachment, but perhaps the small quantity attachment might be useful?
I'm interested in finely ground spices and making wet pastes - not crushed ice etc.
Also, any recommendation on where to buy in San Jose or Santa Clara? Or online?
-
I suppose I could live with curly bacon....
If there's no rind, would the bacon have a smokier flavor, or is it only the meat that absorbs smoke?
-
A question about Mae Ploy Curry Pastes -
I've tried the green and yellow, and was surprised that they were hotter than I expected, and sometimes hotter than curry paste recipes in cookbooks. If I follow recipes from a cookbook and substitute Mae Ploy, I find that I have to use 1/x the amount. If you have a favorite cookbook and use Mae Ploy, what substitute proportions do you suggest?
Another question - how do you rate the hotness of the Mae Ploys (red, green, yellow, Masaman, Panang), from hottest to mildest?
-
Bacon Rind:
I believe bacon is always smoked with the rind on, and removed afterwards. I've always assumed this was because the bacon was hung vertically and the hooks need something to grab onto. When I smoke bacon, it's always on racks, so I'm wondering why I need the rind. Are there other reasons why I should leave the rind on?
Phil
-
I'm about to make a batch of sausages using boneless/skinless chicken thighs, and need to add 25% fat. Instead of trying to find chicken (or turkey) skin and fat, I'm more inclined to use pork fat, as I presume the flavor might be better and it would be easier to procure.
I'm wondering whether chicken fat+skin is really any healthier than pork fat.
And what the flavor difference is.
Anyone have experience or thoughts on this?
Are there other fat alternatives?
My priority is: 1. Flavor; 2. Health
Phil
-
You'd think that any citrus would be available in California, especially with it's large nihon population.
So, does this mean that you've never have a _real_ margarita, made with fresh lime juice? Or do you make it w/ yuzu (haha).
-
Just to console you, the men tsuyu flavor (soy sauce + mirin + dashi) is the backbone of Japanese cuisine
Several questions -
Is men tsuyu used as a soup broth (kake-jiru) such as for udon, or as a dipping sauce (tsuke-jiru) as for zaru soba?
For ponzu, is the juice of the yuzu used w/ the rind, or only the rind? Yuzu is not available (in California!) so I have no idea how it differs from limes or lemons. I have seen it bottled, but if it's as bad as bottled lemon or lime juice, I don't think I want to buy it (it's also expensive).
For those looking for a ponzu recipe, Shizuo Tsuji's books "Japanese Cooking - A Simple Art" and "Practical Japanese Cooking" are good. They call for lemon or lime juice instead of yuzu.
-
Advice needed from owners of Northern Tool grinder:
- Am I correct in assuming that the front ring is lightly tightened, and the locking handle is used to adjust the blade-to-plate contact? What is your procedure when setting up?
- Are the blade and plates stainless, or carbon steel?
- FYI, it arrived today, poorly packed (original cardboard box, no outer box) and the styrofoam completely demolished. The top is dented, but nothing was broken. The feed screw is not polished - just a rough casting. The good news is Northern is offering free shipping, usually $40.
Thanks
Phil
-
I wish I had access to fresh sour cherries....
I first sampled sour cherry soup in Debrecen, Hungary, and was amazed. The thought of soup + cherries sounded too strange to me (as if it should be a dessert), but I loved it.
-
Well, I can report that my pate de campagne was really wonderful. The recipe I used was my tweak of a recipe I got from SeaGal, who in turn tweaked the recipe in the book to combine it with a Pepin recipe. It's evolutionary, but tastes exactly traditional.
It looks wonderful.... What was your final recipe? Procedure? And how/why would you tweak it to make it even better?
-
The Hiromoto HC 240 gyuto and the Tojiro DP honesuki arrived today - 4 day deliver from Koki-san, and I am very pleased. My initial impressions:
- The Tojiro's fit & finish is really xlnt, on par w/ Wustrof/Henkels. And the weight feels good and substantial. Fit and finish on the Hiromoto is funkier, esp. around the handle - tang is uneven, with slight gaps between the wood and metal. But the blade looks great.
- I was a bit surprised to find that the blades' sides are not symmetrical - left/back sides are almost flat (although not like the traditional Japanese concave shape), and right/front sides are rounded.
- The right/front side of the DP honesuki has a double bevel (that is, 2 bevels), which makes sense because the blade thickness is 3mm.
- Neither appear to be ready-to-go sharp out of the box - I'll sharpen them on the EdgePro tomorrow and try to determine what the factory angles are (and I'll keep those angles).
- I got the honesuki for boning chickens, but after handling it, I'm thinking it might/could do double duty as a petty/paring knife. I'll post more later after using both....
-
... The patina is a natural reaction to the food that it touches and once it gets formed it will reduce and eventually eliminate that food discoloration....
Is there a recommended way to induce the patina? And will it actually eliminate the food reaction?
p.s. - I have ordered the Hirotomo HC 240mm gyuto from Koki @ jcf. And the Tojiro honesuki.
-
Chad, Octaveman, et al -
I'm about to buy a gyuto, 240mm - either a Tojiro DP or a Hiromoto HC. Aside from the extra attention to wiping down the carbon Hiromoto to prevent rust, is there any advantage to one or the other? I'm OK w/ a patina/tarnish on a carbon blade, and as I will be using this knife as my main go-to, it will be in daily (home kitchen) use, and not languish in a drawer. Will the HC be sharper, or hold the edge longer etc.?
Also, I will be maintaining my knives with an EdgePro Apex - so what angles would you recommend? And are the factory angles symmetrical?
thanks
Phil
-
Now that I've used the $60 Grizzly 5 lb. stuffer for 4 batches of sausage, I give it 5 stars for biggest bang for the buck. My personal opinion is that you might want something bigger/better if:
- you regularly make 20 lbs. or more at a time
- or you are a professional chef and can write off your equipment
- or you wear a Rolex
So far, the Grizzly has been a joy to use and I've had no problems. Their customer service has been xlnt - one of the nylon stuffing tubes had arrived broken, so they sent me a complete set of 3 tubes as a replacement. I'd buy from them again.
-
I went to Mitsuwa this weekend, and I checked the packages - and they are "yama gobo". My gobo is still macerating in dark miso, so I'll see what I end up with.
-
Maybe Menma is not the name I'm looking for. I wonder what the ramenya use....
-
I'm looking for a recipe for braised bamboo shoots - the kind that is a typical topping on ramen. I would be starting with the whole tips, which I can buy vacuum sealed in plastic. I assume the braise contains shoyu and sesame oil, but I don't know what else. I'm not even sure what this dish is called (menma?). Any recipes out there?
Store bought ghee
in India: Cooking & Baking
Posted
Thanks for your response, but it doesn't address my query. I've always made my own, but would like the option to buy it ready-made, and would like some recommendations and opinions....