Fugu

So what you're saying is that spam is a reasonable substitute for pig's testicles? Hmmm, that would put an interesting twist on a Hawaiian specialty, musubi!

My mother's side of the family cremates everything, fried to the point of almost like a completely desicated cardboard. Grates my throat when I swallow kind of dry and crunchy; rehydrated with a dip of fish sauce or soya sauce mixed with kalamondin juice. This is especially more pronounced with fish. It seems the crunchy texture of fish bones and heads drives them to cook fish this way. Lubricated with rice. Shrimps, squid, scallops and lobsters are little rubber bullets by the time they are deemed ready to eat . The only thing they do not overcook are crabs. All these seafoods have one sauce for them, fish sauce and kalamondine mix. They live near a fishing community and since they get seafood that are so fresh that some are still moving, then it can't be that their trying to cook off old fish smells. Vegetables are the same way and they are always mixed in with pork belly. Seems like all vegetables in Philippines has pork belly and overcooked?

Thank you very much for both recipes! I am sure this would also go great with my achar made with lobok.

Shouldn't this thread be mixed in with ways to cook oysters? The only time I've seen someone eat prairie oyters from a pig is when my cousins had a pig castrated. It must be good since my cousins were fighting over who gets them. No Joke...My youngest cousin won and she skewered it and roasted them over some coals....ouch.

Molecular gastronomy at its best. They've turned perfectly good eggs into chemical tasting, hard rubber balls. We tried a sample bucket of that to save on labour and it was just horrible. Same goes for premade fruit salads in a bucket...Yuck of all yucks.

I've heard you have to use hot stock/cold roux, cold stock/hot roux, hot stock/hot roux and cold stock/cold roux and it can end up amounting to a holy war in some circles. Onion skins is a classic stock technique for adding colour without flavour. ← We always used to keep some roux on hand near the stove. It was very thick, not liquid at all. We'd then whisk it into a hot liquid. This way we could estimate when we have added the right amount of roux without adding too much. Never got any lumps. I have always had much better results this way then other methods. ← Roux or Beurre Manier?

A Malaysian friend taught me this simple recipe, maybe this is the one you are looking for? You will have to decide for yourself what brand of shrimp paste to use. Most shrimp paste are definetly better than others. I prefer "Zamboanga" brand Sauteed shrimp paste. 1 whole chicken cut into serving peices. 1 medium onion chopped. 4 cloves of garlic finely minced. 3 tbsp. finely chopped ginger 4 tbsp. shrimp paste 1 tsp. pepper Sautee garlic first(do not allow to burn), followed by the onion and ginger and sweat until slightly browned. Add shrimp paste and heat through. Set aside to cool. In a heat proof bowl, toss chicken piece with the cooled shrimp paste mix and pepper until all the chicken pieces are coated. place the bowl in a steamer and steam until tender, 45-60 minutes depending on the type of chicken used. Serverd with plain white rice. *** Bicol Region, Filipino recipe: Cooked on the stove. Add 2 cups coconut milk, 1 tbsp. rice or cane vinegar and whole bird chilli peppers, it is then simmered, uncovered until chicken is tender. Ofcourse, served with rice. And water for those who likes to chew on the bird peppers for extra heat.

And who is that big boobed, Giada wannabe with an identity crisis? Am I French or am I French Canadian? Another Giada clone wannabe is that latina with the Jewish last name. And a few other cheap time fillers.... Terrible programing.

Oh that sounds good. How do you make this quail egg and pearl onion atsara? Ummm...still waiting for the humba recipe.

Our language seems to have a lot of similarities with Indonesian's and Malaysian's. Achar is probably the same as Atsara(no letter c in our alphabet), a ginger flavoured sweet pickled slaw? Our traditional version atsara is made with julienned green papayas, red peppers and carrots. It is pickled with sugar vinegar and ginger. To cut down on the richness of fried food and fatty foods, this pickle is served with fried fish, chicken or pork....I think?

I apologize if my previous post implied that you were trying to "pass it off as your own design, it was not my intention. I just wanted to add my 2 cents worth to the till. Chefs I've worked for and with constantly took credit for other peoples work. Some people call this marketting. Burrowing ideas, and not giving credit, is something commonly done in our trade. I would not say anything unless asked. To most diners, I am sure, this is irrelvant.

Roasting a whole animal always has an impact on guests. My grandmother used to throw lavish parties on her "roof garden"(it was on a rooftop of their ice company) and on one occasion a whole cow was roasted and serve on that roof garden. A hip of beef would be a good compromise or a wild boar. One hotel I worked at precooked a hip of beef for at least 12 hours and put it on a spit the following day and carved outdoors.

That's on the front cover of a desert book, Grand Finales, right? It is eye catching. It would be difficult to hide the fact that you are copying the presentation, if hiding is your intention. I recognized the picture on that book immediately and I don't have that book. Is it a themed dinner that would tie in the dessert presentation to something? Tuiles are easy to enough to manipulate, so making your own stencil out of a piece of plastic is very simple. Personally, I would rather make stensils of maple leaves and oak leaves. The fallen leaves effect makes the dessert, more seasonal, wintery. I had a brief discussion about copyright laws with an Uncle practicing corporate law and his opinnion is as long as you do not use the copyrighted material for commercial use, just personal, no laws are broken.

My local grocery store always has pizza dough on the shelf, among the cheeses. I've used it mixed with my multigrain dough or sometimes 100% as is for Pizza. Their dough is wet enough to make focaccia or focaccine when you have last minute guests. Overproofed it once for more than 2 hours and the product came out soft, like a regular whitebread. Pizza look fantastic! Like a marguerite, without the basil. Yummy!

Following rules in your recipe books is a great way to learn how to cook but as you gain more experience, you will find that some of these rules can be bent, if you knew what you were doing. Chef's, like Paul Prudome, are masters of cooking techniques and can easily correct any errors he may have done by not adhering to the rules we find in books. I can certainly make a sauce using hot roux with hot stock, sans lumps. Using a whisk is one way to avoid lumps. Dumb tips on TV? I seldom see any of these TV Chefs make an omelette that has no colour and most omellettes are now shapped like half moons. Another unspoken tip that always catch my attention is how TV chefs never wash the vegetables. I understand it is made for TV viewing but I do see them eat their food...Yuck! Ever think what makes organic vegetables, organic? I watched a documentary, organic farming and about GMF by Monsanto, where processed human waste from water treatment plants are broadcast sprayed over a plot of land. This is organic fertilizer? Yuck!

The Chef at a restaurant, called Rain, serves their tuna steaks with a layer of Kobe Wagyu fat layer around the tuna steak. It is supposed to be glued on using one of these proteins.

Childhood memories always works for me. My grandfather used to get buckets of oysters, before all this red tide and pollution, and he would just pour boiling water over the oysters until they openned up. Served with a vinegar sauce, much like a typical mignonette sauce. BBQ oysters or baked with provencal type breadcrumbs. Or with spinach and bacon, topped with hollandaise or mornay sauce.

Are there any professional Chefs here on egullet who has taken the CMC exam/test? What was your experience like?

Has anyone tried these locally made boards? Any feedback on these cutting boards? A little pricier than Boardsmiths'.

Domestic Goddess, that looks yummy! Now I'm hungry for some as well! I now realize why I like Joongzi, the way you've wrapped yours sort of reminds me of our bland sweet suman snacks.

Yes, a duck press is my guess as well.

I am curious about this Shanton Broth that's frequently mentioned and used by Iron Chef Chinese, Ken kenichi. Google search turned up several versions. I am just wondering, since Shanton is a distirct of Guandong, if there is an origianal version of this Shanton Broth. Morimoto'sShanton Broth used in his Crab soup recipe.

Stewed in coconut milk, sauteed garlic, onion, ginger, fermented krill(bagoong) and pieces of pork belly (simmered in stock until tender), add squash and cooked until squash is very soft and has sucked up all the flavours. Seasoning adjusted with fish sauce and black pepper..Served with rice, yummm. Or just oven roasted, tossed in a marinade consisting of honey, cumin, soya sauce, good vinegar and olive oil. Marinade is good for all roasted veg. Edited to add: substitute dried salted fish instead of fermented krill. Pork may also be omitted.

Just conjecture. From a businessman's point of view, I believe he sees these "young, college-aged individuals" as future clients. Even by word of mouth, good will goes a long way in advertising. I like Charlie trotter and have most of his great books.

Thank you HKDave, the recipe in that link looks similar to the thread posted in one of the sidewalk food stalls in Thailand. Commissioner Lin, thank you.