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  1. Some good identifications. Thanks! But, there are a couple I suspect are wrong. #3 - i don't think this is a trout, the body and mouth are much more like a snapper or small grouper. #4 - growing up in florida, when i hear 'gar', i think alligator gar, and this doesn't resemble that at all. it was 30-35 cm and the mouth/bill is very different. #7 is a john dory, not a flounder. i believe the putonghua name is something like 'horse face fish'. #8 these were also quite small, no bigger than 35 cm. #15 is definitely not a red snapper. the head, mouth and body are totally different. #17 these were
  2. EGullet seafood specialists! One of the great, underused resources of Shanghai is the Tongchuan Wholesale Fish Market. It's a twenty minute cab ride north of town. It is more wholesale than retail, but there are plenty of average people out buying their seafood from a hundred or more different stalls. . Prices are cheap, selection is fantastic, and the best part is the restaurant street adjacent to the market, where you can take your purchases and have them cook them for you - they'll give you your suggestions for the cooking of each different fish, shellfish, or 'other'. Or you can bring your
  3. well, not a perfect resolution to this problem, i must admit. on the suggestion here, i changed the milk/nitrite brine to a water/nitrite brine, at a 0.1% strength, i.e., 1g of nitrite per kilo water. this significantly reduced the oxidation, but did not completely stop it. i'm cautious to increase amounts of the nitrite. a 55 C temp. has yielded a very good result thus far, which is 6+ months of daily operation from me, and years of doing to 55 C for the chef de cuisine. what exactly would be difference at 43 C? a creamier torchon/terrine, i'm assuming. does it affect it how solid it re-sets
  4. I'm living here at the moment. Three at the Bund is the epicenter for high-end Western food. Laris, Jean-Georges (will probably fall into your 'contemporary' tag on some points - using acyl gellans, chemicals that turn liquid fats into a dry powder, and then re-form on your tongue, etc.), Whampoa Club (previous comment was in line with opinion here - great, modern and inventive Shanghainese), and then Sens on the Bund (pourcel brothers shanghai outpost), and the new Jade restaurant at Pudong Shangri-la. Crystal Jade is a local favorite, and one of the best restaurants in town for multi-region
  5. eGullet scientists, I'm having a little trouble at work with some foie gras we are using oxidizing rather quickly. The end result is a 1x1x3cm piece of terrine, although the word may not be exactly suitable for what we're doing. The process is this (metric): Separate the foie gras into lobes. Brine 24-48 hours in a milk/nitrite solution. I've tried a range of percentages, from 0.5% (5g /kg) - 1.0%, with not much discernible difference. Remove from brine, pat dry, season with salt, sugar, pepper, vacuum pack, cook in 65 C water bath until 55 C at heart. Shock, and then pass through a tamis to
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