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Posts posted by Preserver

  1. Try subbing in a rice vinegar. Although, to be honest, if you'd asked me what was in the nuoc cham I was eating in Hanoi, I probably wouldn't have guessed limes were in there. Limes in (northern) Vietnam are small and round, unlike the ones I used to see in Canada, with the small nubbly ends. They tasted a bit different, too - sweeter? Depending on where you are, the restaurant might be using a different type of lime than you're used to.

    Why don't you ask the staff at the restaurant? I'm sure they'd tell you how they make it.

    i was born and raised in malaysia and the citrus that is used in the nuoc cham is called Calamansi, but unfortunately it is not found here. I did bring some seeds in but unfortunately i dont' have the green thumb to grow it.. is is still in a pot with loads of leaves but no fruit. the best way to describe the taste of a Calamansi is like a sour version of a mini mandarin orange. it looks like a mandarin orange and also peels like one. the segments can be separated like a madarin as well.. only the skin is green and also it is sour. ahh what i would give to have some calamansi here in California...

  2. It's in San Diego just this year....weird but it will be back in SF next year.

    it use to be just in SF then for some reason they alternate now between SF and SD and this is the first year that SD is doing this... just like the western foodservice show.. they use to alternate SF and LA then they decided that there was no reason to have it twice in one stat so now it's only in LA.. :angry::sad:

  3. anyone has a recipe to cure a ham like Honey Baked Ham and not dry curing like a proscuitto.... any good recipe out there??... thanks and have a happy holiday....

  4. Or try it plain dipping it in sauteed shrimp paste (bagoong). It is so addictive that you can eat a whole bowlful of singkamas slices (jicama).

    ahhhhh you suck..!!!! just kidding.. hehehe you just reminded me of home. yeah back in Malaysia we have something close to that called "Rojak" MMMMM yummy....

  5. I've tried it on a pizza stone. Even tried preheating the stone to 550 degrees and then turning down before putting the pie/tart in the oven. If anything it's been a little better just on the rack.

    I'm getting a little frustrated with the difficulty of browning tart shells on the bottom. I'm using tinned steel, which seems to be a favorite with bakers, but it just doesn't brown the bottom well. I'm considering finding a way to blacken the bottom of the pan (edge of the ring/disk) on the outside.

    With pies I've had a slightly easier time ... pyrex seems to let the radiant heat do its thing.

    have you tried using black pie pan?? the dark color will make it brown faster...hey i just kinda sorta figured my own problem out lol

  6. thanks guys... i guess the par baking for the pumpkin pie would work.. do you guys think that baking it ON the pizza stone would work? and if it did then would i need to bake it at 350 or 400? of course the pastry shop has it perfect every time... suggestion"s..??

  7. i bake quite a bit the only problem is that i find often is that the bottom of the pie shell is uncooked... i have heard that if i bake it at a higher temp which i have tried didn't work... now if i was to follow the instructions in a recipe it would say bake at 350 for 45mins in the middle rack... so how do i get the bottom of my pie to cook without burning the top.. by the way most recent baking adventure was yesterday with apple pie and a pumpkin pie...

  8. black ceiling and white flour... you'd have a ceiling that would turn grey hehehe but black would absorb heat from oven and will raise the temp in your kitchen, not to mention that it might be a fire hazard although it's far fetched, but something to consider.. health department might have something to say about it cos they can't see how clean/dirty your ceiling's are..

  9. true it depends on how big of a batch you are making. and also are you making this at home or in the shop?? if it's home i suggest going to IKEA and getting one of their island counter top and putting a marble slab on it... if its a shop i suggest have one cumtom made...

  10. depending on the budget. i think that the aluminium foil bowl that has the crimp top and have a recyclable plastic top or even corn top. here in san francisco they banned styrofoam to go boxes and everyone steered towards paper based boxes. it works but softened easily. maybe someone makes a to go box thats plastic lined like the chinese leftover boxes. not seen those yet..

  11. I get mine by mail order from Perfect Puree of Napa Valley. Their products are consistently high quality. You might give them a call and see if they are carried at any stores near you.

    They have a great number of flavors and they also carry fruit concentrates and frozen zests.


    "Perfect Puree".. dang thanks, i was banging my head on the wall trying to think of this brand and all i could come up with was "pure puree.". thanks again hehehe

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