Fugu

Has anyone perfected the recipe for the radish cakes? I am fond of this dim sum and would like to make it at home. The radish cakes at some dim sum places are sometimes too greasy. And the taro cakes, mentioned on the tittle of the thread, are they the same as the taro puffs with minced pork inside and a crackly/flaky, batter like exterior? I know that is is fried by slowly lowering it in hot oil but I do not know the dough mixture and the filling. Thanks in advance.

Edible colour markers may be a cheaper alternative?

Ummm...This is not to criticize your menu, just an observation. I noticed you had critical ingredient repeats on your menu. Unless time has changed the way menus are written, having cocoa and chocolate appear on 3 separate courses in your menu is not usually acceptable. Cocoa, cocoa nibs, chocolate consomme and chocolate on your black forest cake. It is only acceptable in a theme driven menu. But it is possible that I may have antiquated menu writing ideas and guidelines?

I am curious to know what that French was, that dish you missed? I have worked with 2 CMCs, both Austrians, and I found both of them generous with their time and eagerly willing to teach. I first heard about CMCs from one of my teachers from my Chef De Patie program, a CMC himself. This was way back in 1977. According to him our textbook is based on the CMC exam. Although I have no reason to doubt this information, I am sure much has changed with the exams. The book is Classical Cooking The Modern Way, by Eugen Pauli. Having seen some CIA classes on TV, I was surprised at the elaborate format of the school's program. My school never covered Asian cookery or anything remotely close to vegetable carvings and butter sculptures. I had to learn this all on my own. Being Asian, I was expected to know vegetable carvings, sushi and all the Asian stereotypes associated with Asian culture. I am guessing that Asian cookery is now part of that exam? Or is it still based on classical French cuisine?

I am sure you can do a lot of creative things with edible transfers!

Hmm, good question! My comment was based on his reputation as a great Chef and the release of his recent book, one that I have not browsed through yet.

Here is something different. A Filipino specialty from Pampanga called sizzling sisig, a highly seasoned minced pork meat and skin, mostly from the head, mixed with some chopped liver. It is served on a sizzling platter with plain rice and some beer. I don't have a recipe but it is an easy google away.

Combitherms are great since they reduce meat shrinkage vs. conventional ovens. My concern with preroasting rib or strips are the end pieces. Most paying cutomers who order steak will recognize an end piece from a roasted beef. I am not sure if this would be cost effective? They can be recycled into your bolognaise sauce but those prime rib and striploin end piece sure is going to be one expensive bolo.

I may be lost in translation here? The top shell being sold here are huge and are nowhere near the size of escargots. The dried stuff, labeled top shell, is around 4"-5" in diametre. I thought they looked like abalone foot, sliced thinly and dried. I'll go back and check again...After the snowstorm passes! In any case, thanks for the learnin'.

What's the fat layer around the beef, it looks like a trimmed fat cap from a ribeye?

Although JCK does not mention it on their website, the ZDP-189 being offered is clad in ATS-34 stainless and is supposed to be more rust resistant than the ZDP-189. Here http://www.foodieforums.com/vbulletin/showthread.php?t=1361

Eyeball stock , true eG material! Roasted tuna eyeball is pretty good too.

Love lamb osso bucco, it was fashionable a few years ago and still is a great way to prepare lamb shanks. It never disappoints. Don't forget the gremolata. Before all those lamb shanks became available around here, they were sold attached to lamb legs. I debone part of the leg and leave the shank bone on, for ease of carving. The lamb is then marinated in orange juice and lemon juice overnight. The next day the cavity, where the bones were, is seasoned with salt and pepper, spread with mustard, rosemary, garlic and lemon rind and roasted until medium. Lamb cooked rare is best with the racks, lamb legs benefit from a longer slow roast. The shank attached to the leg comes out just as good as the rest of the leg.

Reviving this three year old topic to find out more information about this "Top Shell". How are they used and how do they taste? I know the best way to find out is to buy a few but I am trying not to load my pantry too much with items I do not know how to use. They sell them at the local Asian market here. The grocery itself sells the canned variety but a few doors down, an apothecary sells them sliced thin, dried and vacuum packed. Thanks in advance.

Contrived, cross cultural, food pairings can sometimes be surprisingly great and some disappoint. But this is true for all cuisines, some pairings work and others do not. Jean George Vongerichten seems to be able to make such pairings work well. He has a new cookbook, The Asian Flavours Of Jean-George. I would not turn my nose at something I have not tried yet. Good or bad, you will learn something if you try it first.

Be carefull that the bags of ice does not break, the sudden change in salinity and ph will result in death. Edited to make a suggestion.

I've had frozen lobster tails and I would never serve this at a party. The texture of the meat changes and becomes tougher.

I used to order lobster for the hotel and they last over a week. I am in Toronto and our lobsters come from Nova Scotia. Just keep them in the fridge with damp newspaper or with the seaweed they're packed with. Ordering a few extra will also give you some allowance if 20% of them die.

Potato pave, consisting of thinly sliced Yukon Gold potatoes and orange sweet potatoes. Layer each colour of potato every half inch to get an orange and yellow layering when served. Prepare as with gratin potatoes baked in a deep pan. This can be served family style or as individual tower portions, first, allowed to cool and then cut out with a 3" round cutter and baked. Idea inspired by Charlie Trotter.

Mint jelly...ewe! Toothpaste on lamb?

Kent Wang mentioned that the pei dan that hzrtw8 had on his latest thread was very good qualiyty. I wanted to know how to distinguish good pei dan to a bad one. Got my answer here, thanks. I've been snacking on plain pei dan since I was a boy and love the flavour and texture. Aside from being served with pickled ginger, in congee and mixed appetizer platter(jellyfish, 5 spice pressed pork, peking duck, roast pork), what else is pei dan used for? Thanks

Jury is still out on Natto. My senses just don't understand this ingredient yet.

Such beautiful knives! No Ginzu, K-Tel or Chef Tony ? Hmm, that would be a nice thread, Show and Tell: Hall of shame knives. Edited to add: Sista' RaRay and Cutco too.

I used to go spear fishing and deep sea fishing with my Bahamian coworkers. The first thing they do to freshly caught fish is to remove the gills. I was told that the gills goes off first. This also bleeds the fish. Love the eyes!

Aside from Le Repertoire De La Cusine, you may want to consider "Herring's Dictionary Of Classical and Modern Cookery"?... Another old school.