twobrain

viet ai 189 ridgedale ave, florham park nj been there about 50 times in the past 2 years good stuff their rice dishes arent so good...no broken rice... but the pho is pretty solid...

awesome

and if you search for masa harina theres some nice egullet threads on it... the tortilla making thread is good too i was looking for a tortilla press today... fish tacos mmm

where did you guys get your kombucha starters from? im in NJ anyone want to mail me one of their starter =)

thats not real chinese food... looks good though

thanks, thats sad... im going to try to head over there after work... get out at 11pm im up at 68th though... gah

does ssam really open until 2am? their website says 12am

been going here almost once a week now, the past 3 months their pho is amazing, the broth is amazing their rice dishes arent so great ive been to bien ho and the other viet restaurant across from mary me down in edison a bajillion times, and the the pork chop over rice down near edison is much better but the pho at viet ai is amazinggggggggg i work in upper east side and the pho up here is so weak in comparison =D the place isnt that big, and we've only had to wait around a few times...

i dont remember what ive had there other than the spicey beef noodle soup i think its the ma la niu ro mien

yeah ... 90 minutes... oxtail... the longer the better try 4-8 hours

375 for 5 hours!? did you brine it?

Horrors! What would be the point? Actually in surfing the internet I've found many, many Korean recipes for kimchi that include some sugar. I've never used it when I make my own though. ← when you let the kimchee ferment, youre letting the lactic acid producing bacteria thats found on the cabbage break down the starch/sugars in the cabbage, adding sugar gives the bacteria a little help... a head start on reproducing kimchee and sauerkraut are suppose to be good for you cause 1. theyve broken down the vitamins/minerals for you, making it easier to absorb 2. maintains proper colonization of the gut mmm kimchee protects chickens from avian flu didnt use this as a reference... but wiki is awesome http://en.wikipedia.org/wiki/Kimchee

http://www.kimchi.or.kr/eng/about/history.html fairly comprehensive kimchee site

consolidated with last post

i'm an american born chinese... ive never really seen anyone ask for soy and mustard at a chinese restaurant before maybe at dimsum, people will ask for la jiao (chili paste) and mustard... at dinner, maybe la jiao and vinegar, the black kind, shanghai vinegar? but not very often, and i guess it depends on what else youve ordered eh... mass produced non fermented soy sauce is scary anyhow thats near the zoo right? i know the owner's kids, only been there once though for dimsum i think you just answered your own question, or pre-answered it most asian people probably woudlnt order the wonton or the hot sour soup havent had soup at a chinese restaurant in a long time, either cantonese or shanhai restaurants... usually got some sort of winter melon soup some restaurant give you free "soup" usually just some sort of stock that they made with left over bones... but its usually good

anthony bourdain ... no reservations... 2 hr special on japan and china... go watch it... 2nd half is china

theres multiple reasons for drinking green tea, and generally after a meal... probably the main reason is the tannins in the tea aid in digestion, helps remove flatulence, green tea can be used to treat diarrhea... ginger tea... they use that everywhere... helps with nausea... vomiting, morning sickness, menstrual cramps, supressed menstruation, bronchitis, aches, and spasms probably has an effect on serotonin levels... --------------- this is a really good book that will explain chinese medicine/nutrition http://www.amazon.com/gp/search/ref=br_ss_...20whole%20foods

brine, sear, bake

four seasons on stelton in edison is good... small, ghetto, good food

been to SA a few times, small restaurant, good food

thats a lot of bone exposed... lot of shrinkage... probably coudl have cooked it shorter at 300 degrees... or about 4 hrs at a lower temp ----- never brined ribs before... but this is a good explanation of brining... http://www.virtualweberbullet.com/brining.html and i think theres a topic in EGCI and there are a few good reads on rib prep here http://www.virtualweberbullet.com/cook.html .... i usually get the cyropack at costco, trim the ribs kansas city style... sorta look like baby back ribs... and save the trim for soups just throw a rub on and smoke at around 250 until the bones are showing about 1/2 inch and pull away clean

as with most things in science... we think we know... but we jsut dont know... anyhow.... true allergies need to be distingushed from food intolerances which need to be distinguised from not liking certain foods if youre not breaking out in hives, getting itchy, runny nose, itchy eyes or having an anaphylatic shock you probably dont have an allergy naturapathic/holistic view on most allergies is a weak/congested liver... if youve been on the standard american diet for any amount of time, you probably have signs/symptoms of liver issues theres too much to go over in a single message board post... google about it if youre interested or send me a PM because i'm actually quite interested in seeing whether or not taking care of your liver actaully helps... case studies are fun yay food

Cooking the noodles separately then rinsing removes the surface starch that comes out in cooking and which would otherwise cause them to stick together. It's the same with washing rice before cooking. I can remember my grandmother filling the pot or rice cooker with rice, adding water, whooshng it around and around with her hands. The water turns milky from the 'excess' starch washed off, she drains it away, fills again, washes, rinses and does it all again. Maybe five, six times until the water is clear. Then she'd leave the rice to soak for an hour or two before cooking. It's still the way I cook rice myself. Anybody else wash and soak rice before cooking? ← as with most seeds/grains there are natural protease inhibitors/antinutrients... soaking grains help remove these enzymes i believe in the past they used to soak rice overnight at home, my parents and i dont usually soak the rice, due to lack of time/thinking ahead also... rinsing polished white rice is suppose to remove some of the nutrients, while rinsing brown rice shouldnt really matter as most of hte nutrients are still protected interesting to note that white rice used to be for the wealthy, but it seems like brown rice is much more exotic now days