Naftal
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Posts posted by Naftal
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Hello- Welcome! One of my nephews goes to the University of North Carolina, Chapel Hill. He is working on his Doctorate in Philosophy.
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The shell is a sweet potato sheet made with my Japanese peeler. The cauli is inside.
Interesting! Would my mandoline work like your Japanese peeler?
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I have no idea what pics will make it in but this one makes me really happy. I have a recipe for a wild grass seed risotto that we top with a cattail ash brulee. Here's one of the pics that Jay Hemphill captured.
Hello- I am curious: What part(s) of the cattail did you use?
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Tangy shrimp.
Vegetable oil, chopped smashed garlic, some slices of fresh young ginger, de-shelled de-veined wild American shrimp.¶ Shrimp cooked till just barely done, removed, reserved.
Peanut oil added to the pan, rest of the (generous) sliced young fresh ginger went in; tossed around; chopped ripe de-skinned tomatoes added, fish sauce [Red Boat], hon-mirin [Takara], tamarind slurry (from a tablespoon of paste), some of the shrimp marinating liquid. Cooked down. Sliced red onions went in, followed shortly after by trimmed scallions & hot long green chillies. The reserved shrimp went back in, tossed to re-warm and mix in.
¶ Shrimp was premarinated in Shaohsing wine, black sesame oil, corn oil, ground white pepper, splash of light soy sauce (“sang chau”), jozo mirin.
White rice (Thai hom mali).
huray- Your amazing dish got me to thinking (always a bad thing, me thinking
): Could I use the liquid I use for hung-shu style cooking as a marinade? Do you think it would work? -
There is one, only one expert on this topic regarding cooking with wine, and that one expert is you. If you can make it come out tasty, I don't care what other so called expert say, "Do this. Don't do that. Red goes with this, white goes with that."
dcarch
Thank you so much!!!!
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Hello- An Encyclopedia of Chinese Food and Cooking states on page 502: "If the ordinary yellow (shaosing) wine is not readily obtainable for cooking, Japanese sake may be used, or regular dry sherry, the kind that can be served at the table (and never cream sherry or cooking sherry, which are not good for Chinese cooking)."
Comments?
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Hello- Five years is way too long, we need to revive this thread!!! So.......Asian Food/Tea is my passion. I plan to limit my remarks/ comments to those areas. And, for the sake of clarity, I define "Asia" as anything between the Middle East ( technically Western Asia) and the Orient (technically Eastern Asia). So, what are your favorite Asian places in the TriCounty area?
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I use them all the time, both Chinese and Japanese iterations.
I don't believe in using good wine for cooking.
dcarch
Do you use "bad" wine?
I pretty much agree with you (considering I don't know what you mean by "good" wine) as I generally use some acceptable table wine when wanting wine in a dish. Often I'll use a wine that a guest has brought to dinner that I didn't want to serve with the meal and which has been sitting in my wine cellar (bottom drawer of the filing cabinet) waiting to be used. I've had good results with TJ's 2-buck Chuck merlot in some spaghetti sauces. Not going to use the 84 Martha's Vineyard for that <LOL>
dcarch and Shel_B- I confess that I am not an expert on this matter. I was curious to see if there is any sort of consensus on this issue. How do you feel about the use of "cooking wine"?
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I'd expect a mandoline to produce sliced, not grated ginger. Is that what you mean?
I generally use my Microplane grater, and I use it on frozen OR fresh ginger. I seem to have more success than rotuts noted in his first post if the ginger is frozen, but it works for fresh also in my experience. I think it depends on how fibrous the root is.
Hello- My mandoline comes with a series of interchangeable blades. I slip out the slicing blade and put in the grating blade and then I have fun! Actually, besides the slicing blade, I have three other grating blades: two of them work like a traditional (?) grater and one blade has hexagonal openings. So in this weird case, I really do mean grated.
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Do you use "bad" wine?
I pretty much agree with you (considering I don't know what you mean by "good" wine) as I generally use some acceptable table wine when wanting wine in a dish. Often I'll use a wine that a guest has brought to dinner that I didn't want to serve with the meal and which has been sitting in my wine cellar (bottom drawer of the filing cabinet) waiting to be used. I've had good results with TJ's 2-buck Chuck merlot in some spaghetti sauces. Not going to use the 84 Martha's Vineyard for that <LOL>
Hello- Does anyone here use "cooking wine", wine that comes with salt already in it. I have heard that it should never be used, that one should use a wine that one could drink if they so chose. This does not mean the would, it just means it was marketed for that use. This is the rule I use.
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I've just read through this entire thread, and this question, I feel, encapsulates the issue rather nicely.
To me, the answer is yes, and no. I went to some lengths to procure a supply of a specific brand of cultured butter from Normandy. I absolutely love it. But not for everything. I also keep a ready stock of plain old American store-brand butter.
Generally, the French butter is best for spreading on a great bread. Simple applications where a very few ingredients take a starring role..However, I don't usually want that in any melted butter application. It's usually a waste, or worse, is detracting from some other element that I want to come through.
Similarly, a really great olive oil can be a disaster if you try to use it in a high heat application.
'Better' is a word begging for qualification. Is a bread flour better? Maybe for bread, but not for cakes.
I don't think so, especially if I qualify the statement by saying 'for me'. I'm not cooking for people in France. I don't really care what they put on their English Muffins (if in fact, they would deign to eat such things). I've just found that I like their cultured Norman butter - shaken, not stirred, so to speak - in the way I like to enjoy it.
And if I have a choice between two products, and one is more expensive but offers nothing other than a possibility of not detracting from the dish, why would I use that versus the cheaper option?
Sometimes, fat just needs to be fat. When I make a French style omelette, I use good ol' 'merican butter. Because in that case I want subtlety. But if I want a rustic American frontier omelette, I'm bringing sausage fat to the party, and butter, of any sort, is simply not invited.
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Hello- Thanks for your input! I understand these terms a lot better now. I appreciate the olive oil analogy.
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Hello- I use a lot of grated ginger. I use a mandoline. It works wonderfully on fresh ginger. Does anyone else grate ginger this way?
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Well, I frequently leave the residues (plus some residual brewed tea) in my teapot, add some more fresh tea leaves if needed or desired, and pour in more hot water. Does that count? This could go on for several days, in fact.
I don't often use the gaiwans I have (蓋碗; Jyutping Cantonese: goi3 wun2; literally, "covered bowls") which are antiques. Perhaps I'll post some pictures in the thread on tea paraphernalia I've discovered here on eG.
huiray- Yes, Imo refilling a pot in the manner you described would count.
Thanks for the info. I think I will make a point to use goi3 wun2 when writing about my "covered bowls". I could write it as goi3 wun2(gaiwan). And, please post pictures of your antiques.
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Bear in mind they're both varieties of the same species, Capsicum chinense, so there's no sharp dividing line between them. Meanwhile, chiles in general vary greatly depending on seed stock and growing conditions. Where are you located? Do you have access to good chiles at a farmer's market or are you limited to what's in mass distribution?
Hello- You make a very interesting and important point. The taste of any minimally processed food is going to reflect its growing conditions. This is true of wine and tea, it makes sense that it would apply to peppers.
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Hello- I have a question that, I think , could be asked here: Is butter that contains " culture" better than butter that contains "natural flavorings"? The first one is imported and costs twice as much as the domestic brand.
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Hello-IMHO: Toasted sesame oil works well in some E/SE Asian vegetable dishes. Laphet Thoke (Tea Salad) is prepared with it..I, personally, would use it whenever I use uncooked greens .
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Hello- I always leave a root when I use a gaiwan. I do so whether I brew a black/red tea, a green tea or an oolong. I do not bother measuring:) I just pout it into another cup to drink it (I just use the gaiwan to brew it)
I just make sure the cup is not big enough to empty the gaiwan. -
Hello- How did I miss this thread?????????????
Of course I have favorites. A partial list includes:
Dragon Well
Cloud and Mist
Dragon Top
Ti Guan Yin
Pu'erh
Lapsang Souchong
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I use a timer mainly because I like to get several infusions out of my tea. Apart from that, I don't really mind very strong tea that's been steeped "too long."
I do that too
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I suppose Lansing would be outside the geographical area you are seeking to discuss? :-)
I can't contribute to the list of restaurants for Asian food (West to East to North to South) in DTW as I have no experience in that area - but as I mentioned on another thread here on eG I have read about various restaurants in DTW on another food forum (cough) as I imagine you must have too?
huiray- I have read the other food forum (cough), too.
Since I am neither a pro chef nor of Asian-descent, I would never have started this thread, if someone had not suggested it
.I just am particularly fond of these styles
and explore them whenever time and finances permit. -
Hello- I made an assumption. I assumed that when I used Mi, people knew I meant Michigan; since the postal code is MI. If this has caused any confusion, please let me know.
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Hello- On my recent trip to Chicago, I stopped by a Chinese Teahouse in Evanston called "Dreaming of Tea". I Had a nice pu'erh. An then, after we talked for awhile and the proprietor saw how serious I was about tea, he brought out something that was not on the menu board. The tea was a green called Kai Hua Long Ding or "Dragon Top". As the leaves fell, they remained up-right and stood vertically in the bottom of the cup so when I moved the cup it looked just like grass blowing in the wind! I apologize for the fact that I lack the technology to send the pictures I took
Eventually, perhaps....... -
My damn house. Nobody else makes tea the way I like it.
Hassouni- I guess I should include the tearoom in my house. I know of very few people who are as fussy about tea as the proprietor of that establishment (and you).
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Ok- I am working on a list of the 10 best Chinese Restaurants in the TriCounty Area, please help. I have only gotten this far:
Hong Hua
China Ruby
China Café
Empress Dynasty
What would your list include? What should I add?
I really want this list to include an even 10!
Myers's Rum
in Spirits & Cocktails
Posted
ahhhhhhhhhhhhhhh! Finally, a Spirits thread that I can relate to since my favorites are whiskey ( any single malt or Jack Danials) and dark rum. I am glad to see that dark rum can be used with chocolate. Can anyone give me more info on this?