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takadi

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Everything posted by takadi

  1. I was fermenting sauerkraut in a newly bought Harsch Crock and I am having a problem of the water seal disappearing due to the water being sucked into the crock. The water being sucked in also ruined my kraut since the brine was watered down and the water being sucked in was contaminated. Does anyone know why the water is being sucked in?
  2. Noodles, particularly noodle soups, make up a huge part of vietnamese cuisine Pho Bun Bo Hue Bun Rieu Banh Canh Mi Vit Tiem Hu Tieu Nam Vang Mi Quang Bun Mam And countless others
  3. My family usually pickles these types of eggplants...don't have the exact recipe but I know they soak in a brine before they go into a vinegar solution with fish sauce, chilis, garlic, and a bit of sugar
  4. Any "Roman" pasta dish Cacio e pepe Spaghettii alla Carbonara Bucatini All'matriciana Fettucine Alfredo (though this dish originated in Rome it no longer exists in Italy as this incarnation...closest thing is called fettuccine al triplo burro) Spaghetti alle vongole
  5. takadi

    Pig head

    I bought a pig head earlier this year and it was a blast processing it down. Made guanciale from the cheeks, roasted up the snout, braised the tongue, made stock from the skull. The extra bits of meat, gristle, etc that came from the stock making I mashed up with some spices and cornmeal and had amazing scrapple. Still have the ears in the freezer. One thing I was disappointed with however was that I could not get the brain out in one piece. I tried to saw through it but the brain just got mashed up with all the skull fragments.
  6. Vice has a great sort of tongue-in-cheek video series on youtube called "Munchies"
  7. Just coincidentally I ran into this link. http://www.chefsteps.com/activities/short-ribs-time-and-temp
  8. Has anyone ever tried La Tourangelle Sesame oil? Any difference flavor wise for such a steep price?
  9. So that's where the whole cryo-freeze then deep-fry technique comes from...
  10. I think most of the time people are using stale leaves...and people don't use enough of it. Also, most people also use bay leaves in applications that require long cooking times. I find that after an hour of simmering, the smell of bay begins to diminish. When you roast the bay leaf for a short bit with the aromatics and give it moderate simmering time, you can definitely taste the difference. Bay leaf adds something that can't really be isolated on its own, but when it's missing from a dish, you definitely notice something "flat" about it.
  11. So we are not disputing the fact that dry-heat pressure cooking can cook foods faster, just that this product can do the job?
  12. Cibola Farms is a local farm in my area that raises bison and they have a very interesting theory and feeding technique that they utilize called "grain on grass" where they are grass fed and finished but they received grain supplements to imitate the fattening process bison go through in the wild when they consume the seed heads of grasses. Here's their explanation http://www.cibolafarms.com/about-grain-on-grass
  13. haha I'm subscribed to almost all of these guys. I'll tell you for a fact though, the vast majority of the vietnamese recipes on Helen's channel are very authentic and almost exactly how Vietnamese grandmothers make their food. She doesn't dumb it down for anyone. This guy isn't asian and he hasn't made videos in yaers, but his Thai recipes are also super authentic and traditional. https://www.youtube.com/user/Thaifoodmaster Here's another Thai channel..a mother daughter team that has been making videos for years. https://www.youtube.com/user/egeefay/videos Indian cooking https://www.youtube.com/user/vahchef
  14. Has anyone seen this informercial? All cheesiness aside, it actually seems like an interesting product. What's the science behind dry heat pressure cooking?
  15. There is one issue I have with Grassmilk and it's that the cream on top very easily separates into butter. Sometimes the butter has already separated out upon opening. I don't know if this is a freshness issue or if it has to do with the way the milk is shipped but it is a little annoying
  16. Here's another topic on MSG http://forums.egullet.org/topic/102887-msg-and-its-other-names/ Some studies posted on that thread. I also remember seeing a TV show where they did a mini experiment on MSG sensitivity. They randomized a group and had them taste two samples of stir fry, one with MSG and one without. Their ability to detect the MSG (through dramatic claims of headaches and nausea) was almost non-existent. Many italian dishes are loaded with glutamates and people rarely come out of italian restaurants crying about MSG poisoning. The xenophobia/racism theory holds a lot of water. Though it is entirely possible that chinese restaurants simply do use way more MSG that it outmatches the amount of glutamates in Italian food. I highly doubt that though However, as a completely unscientific observation, I do notice that when I use quite a lot of shiitake mushrooms in my broths, I get that familiar "MSG" reaction, but my reaction to the the glutamates is different than what people usually describe. It has an almost drug-like euphoric effect for me, and my perception becomes a little hazy. The reaction I get to MSG in restaurants I suspect has more to do with the high sodium content...extreme thirst, numbness. MSG is mono-*sodium* glutamate after all...something about sodium in the presence of glutamates makes things taste less "salty" and more "tasty", so we don't actually realize we are eating something with tons of salt in it
  17. Does anyone know of good places to get offal and fresh seafood, particularly fish? As of late I've been sourcing from polyface and some local farms in farmer's markets...it is exceedingly difficult to get a hold of certain organ meats however that aren't the usual heart/liver/kidneys. I've been getting fish from Hmart but it often isn't very fresh or sits there on ice.
  18. I believe seasoning is a physical process rather than a chemical process, meaning that the polymerized oils don't chemically combine with the iron/steel to become a new non-stick substance (don't quote me on that). It really is just a thin coat of polymerized oil on top of steel and with newly seasoned pans, the seasoning is much more fragile. In my experience is flax works quite well...canola can get gummy/sticky, and lard chips more easily. Heated hot enough though, any seasoning will be blown right off, which is why many like to use the oven clean setting to restart old pans to put a new seasoning on them. You could steel wool it back to its new condition but chances are, the more established the seasoning, the more of a pain in the ass it's going to be. Referring to the "roughness" of modern, particularly lodge cast iron, you can use a machine sander to smooth it out to a glass-like surface. It will never be as good as an old wagner pan but the seasoning adheres so much better and the pan becomes so much more nonstick after doing this.
  19. Someone on here and another forum recommended the poutine. One thing led to another and now I'm getting the poutine shakes. Incredibly addictive. And the cheese actually squeaks. I actually deep fat fry the fries in lard like a proper poutine should be instead of baking it like the instructions recommend and the fries come out perfect every time.
  20. takadi

    Soup Skimming

    I think he was referring to soups like suh lung tang and tonkotsu
  21. Ugh trash product. Not the vacuum gun itself (which does have a design flaw, where if liquid gets inside the plastic housing and into your unit, it royally screws with the suction), but the actual bags themselves. Brittle, very easy to puncture, starts getting air inside the bag after a couple weeks.
  22. takadi

    Soup Skimming

    Scum is just coagulated blood and myoglobin...imparts a slight livery taste to the stock, which is desired for me for some instances (like sauces or demi)
  23. takadi

    Pork Belly

    Make chinese roast pork belly http://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/ To summarize the thread, scald the skin with hot water, score the skin so that it doesn't penetrate the fat, brush vodka or a light baking soda solution on the skin, season the skin lightly with salt and the meat with chinese five spice and salt. Then store pork belly in fridge for 24 hours uncovered so the skin dries out then bake on a wire rack at 350-400 F for 1-2 hours, and bring it up to the broiler to make the skin bubble up and crisp, if it already hasn't done so. You can also try making a sort of porchetta by wrapping the pork belly around a loin and roasting it
  24. Alright I have some duck prosciutto in the curing fridge and I've noticed three kinds of molds growing. One is a fuzzy white mold. Another is a dark green mold that sort of looks like algae (there was some meat to meat contact at this area so it was kind of wet). The last one is a spotty white mold that is more opaque. From what I've read so far, which isn't much, white molds are okay and green molds are iffy...I've rubbed them off with some a salt and vinegar solution, but I'm wondering if it's okay to just let those molds go wild
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