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Jinmyo

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Everything posted by Jinmyo

  1. Jinmyo

    Craft

    A dreaded thread returns. Wilfrid, at least it didn't all come out cold.
  2. Kim, sounds like a wonderful meal. Thanks for telling us all about it.
  3. Adam, I like carnaroli too! It's what I use when I make a rissoto that I'm going to eat myself.
  4. Jinmyo

    This weeks menu

    Oxtail is great, Nick, but I was interested in the Cauliflower Bisque; Lobster and Caviar.
  5. I'm with Robert on that, Nick. Your reporting here is as fine as anything on eGullet.
  6. Jinmyo

    Dinner! 2002

    Grilled unagi (eel) cut into 1 inch squares with a few salmon roe in the centre. Thin congee with pine nuts, slivered scallions, three mussels in the shell (they had been steamed with Shaoxing, lemongrass, ginger, scallions). Chicken thigh meat with kimchee in a broth (made from the mussel steaming liquid) with wedges of scallion pancake and pieces of chicken "crackling" from the skin. Tsukemono of cucumber shavings with mint and yuzu with crushed roasted peanuts. Trout with crispy skin on rice with gomasio.
  7. Better than your own aioli, Nick? Great report. Thanks.
  8. Jinmyo

    Potato Leek Soup

    I use Yukon Gold potatoes, chicken stock, white wine. Since I uaually go through two ten pound bags of potatoes when I make this I won't go into proportions. I think if you simply use a lot more liquid, you'll be fine.
  9. Jinmyo

    Carnitas

    You're not "wrong". But it makes a tremendous difference to the flavour. I brine pork shoulder with salt, peppercorns or Szechuan "peppercorns", mustard powder, dried garlic, and chiles.
  10. Jinmyo

    Carnitas

    Jaymes, very very nice. I love pork shoulder and use it frequently so I'll try this. One question: I usually brine. How do you think that will work with this method?
  11. Unnecessarily, not really. Hunan cuisine is not amongst my favourites, anyway. On the other hand, if I haven't prepared it, in some ways I am much more flexible about how a dish should be, especially if it is traditional. In my defense, Wilfrid, for more years than I care to recall I was married-Jewish as Mrs. Katz and learned not only to choke down but prepare mother-in-law Fay's bobbly skinned chicken soop. ediot: Withdrew some smilies. And wanted to add: The main thing though is just not getting the flavours from browning.
  12. Jinmyo

    Dinner! 2002

    Oooh, Soba, my apologies but I just can't agree with cooking chicken livers that long. Rare is as well-done as is good. Past that, one doesn't get more flavour but only toughness, even when the livers are pureed. Everything else sounds luverly though.
  13. Jinmyo

    Dinner! 2002

    Soba, roast duck and pork from Chinatown shops (or restaurants, I guess) are great convenience foods. I use them fairly often in many ways. The cubed pork with crackling makes for great sandwiches.
  14. The one thing I can't stand is slimy chicken skin. It must be browned because to not brown meat is to sin against the wonders of caramelization and the flavour compounds that arise from it. But then I hate losing the crackly wonders of a crisped skin by submerging it into a liquid. I've always removed the skin after browning and then crisped it in a salamander and served it atop or on the side, as per Suzanne's post.
  15. Jinmyo

    Dinner! 2002

    Akiko, I mixed clarified butter and lemon juice and zest into rice flour with a bit of salt and cracked pepper. Put it in the refrigerator to set. Spread it into lozenge shapes onto silpats. Baked at 375 for about 5 or 6 minutes.
  16. Jinmyo

    Dinner! 2002

    Roasted red pepper bisque with a lemon tuile; roasted potatoes and turnips with parsley and horseradish mayonnaise; roasted rabbit with mushroom red wine sauce; salad of microgreens with crumbled chevre and garlic croutons.
  17. Ron, cote de bouef does look like a hill.
  18. You're welcome, Rochelle. As someone who was a vegetarian for almost two decades, I know how strange it can be to work with meat. And also how profound it can be.
  19. Rochelle, it might be useful to get friendly with a local butcher and have her show you "around". Also to buy a chicken and rabbit and work on deboning them.
  20. Tongs.
  21. Jinmyo

    Risotteria

    Ha ha ha.
  22. Jinmyo

    Risotteria

    That's what I've been saying.
  23. Jinmyo

    Ground Beef

    winodj, assemble stuff in the bowl. It's best if you have a dolsot (stone bowl) that you can heat up and then put the rice into. But if not, just let the rice crisp up a bit on the bottom of the pot and fold it all in. Do the miced beef and whatever in a skillet then slide it in. Slice up some scallions, throw in some chilled kimchee. Crack an egg on top. Now bibim (stir together) the stuff with the bap (rice). Bibimbap, boyo.
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