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Posts posted by KennethT

  1. @Panaderia Canadiense I don't remember if you've discussed this in the previous blogs, but would you mind talking about your community?  Is there an expat community in Ambato?  I somewhat remember your discussion of how your family decided on Ambato as opposed to elsewhere in the country, but don't remember the details.  I am fascinated by the idea of being an expat, and would love to hear your take on it.

    • Like 1

  2. 16 minutes ago, weinoo said:

    Sometimes I wonder about the freshness of some of their spices.  But all in all, I like the shop a lot, though the prices aren't silly low like they were 10 years ago.

    Their prices on spices aren't too bad (definitely higher than they used to be), but on a lot of other things (like fresh kaffir lime leaves or frozen coconut milk) borders on exhorbitant.  But, considering that I live a 5 minute walk away, it's easier to justify those prices than shlepping down to Chinatown when I don't have much free time.  I buy a select few of their spices very frequently (I tend to make a lot of the same type of food) and have never had an issue with freshness of the stuff I get.  Then again, I don't use about 99% of the store, so take my experience with a grain of salt!

    • Like 1

  3. 11 hours ago, Margaret Pilgrim said:

    Was intrigued by this WSJ article/recipe.  



    Cucumber Louis starter.



    In the pan






    I liked this a lot.   

    I had one in Hoi An (in central Vietnam, from where they originate).  It was very tasty, but I don't know if I'd bother making it at home... but it was a nice cheap snack. 


    • Like 2

  4. 11 minutes ago, Toliver said:

    I found this video on YouTube where they make homemade rice noodles while making a dim sum recipe:



    They start with 100% rice to make the batter so there's no wheat "contamination". It's a similar method to what Martin Yan (mentioned in my previous post) did on his show. He used a bamboo steamer lined with banana leaves as the cooking surface for the rice noodles. In the video above, they use a cloth for a cooking surface and also use a small cake pan (9x9-ish or so) to cook the noodles in. You can probably lightly brush the finished noodles with oil (so they don't stick together) for storing in the refrigerator for later use.

    This is similar to the Thai YouTube show I linked to earlier... she made fresh rice noodles from rice flour - but I think she added tapioca starch as it helps improve texture...

    • Like 1

  5. 2 hours ago, dcarch said:

    Roasts are red,

    Violets are blue,

    Authentic  recipe,

    Without Red Dye #2.


    Made Chinese Char Siu. Used beet juice for the  red color.





    Looks great!  What cut of pork did you use?

  6. 1 hour ago, eugenep said:

    I use xanthan gum to stabilize homemade fermented hot sauces


    The gum stabilizes the emulsion and is supposed to work as a thickener too 


    Adding this might thicken and stabilize the powder water mixture into a syrup - if you try, please let me know if it works 

    Just don't use too much or it winds up becoming "mucous-y", for lack of a better term... There are threads in here that discuss proper amounts and techniques for use.

    • Like 2

  7. 2 hours ago, eugenep said:

    I read about the Bobo online and cross checked it here on Egullet and I think I read your post so I wanted to try the Bobo. 


    I got mine at Chung Shing Meats, 19 Catherine St, in Chi-town. 


    I didn't see any label to identify it as White or Black plume. The birds were 3.80 lb to over 4lbs in size. 


    You think a seller of the Black plume would make a difference and where should I buy that? 


    The owners of Chung Shing Meats should upgrade their facilities. The chicken might be alright but the place didn't have a clean look to it so I think that's the biggest reason for not going for another one unless there's a Black plume seller nearby? 

    The last time I bought chicken in Chinatown (quite a while ago) I think it was at Hong Li Meat Market on Mott St. north of Canal.  Back then, Bo Bo listed the stores that sold their products on their website.  The store was clean and well kept - they do cooked food in the front, and there's a meat market further back.  They had silkies, old stewing chickens, black plume and white plume, plus quail, squab, etc... They weren't well labeled, but the bobo stuff has the yellow wing tag and the black plume look like they're a little scrawnier in the breast area...  I had tried to ask questions, but I gave up since my Cantonese is a little rusty.... but they tried to be helpful...  But it's been a while, so things may have changed...

    • Like 1

  8. 31 minutes ago, Toliver said:

    Martin Yan also made homemade rice noodles on one of his PBS cooking shows. I remember it because I'm a big fan of Beef Chow Fun which is made with rice noodles. 

    And to paraphrase his own saying, "If Martin Yan can make them, so can you." :B

    I've been a fan of Martin Yan ever since "Yan Can Cook" 30 years ago!

    • Like 2

  9. 37 minutes ago, eugenep said:

    I read on a separate post that the best chicken in NYC is a Bobo chicken. 


    I got mine at a store on Chinatown. The chicken tasted ok and it wasn't super good etc. 


    The Bobo was something like $3 a lb and a Bell & Evans at Whole Foods Organic Air Chilled chicken was $3.99 


    I think I'm sticking to the organic, air-chilled B&E one just bc the store in Chinatown wouldn't upgrade their facilities so the seller's kit is dirty looking etc. and the chicken doesn't have a package date and water accumulated in some (showing signs of age) 

    Which store in Chinatown did you go to?  the last time I checked, Bobo had several different breeds on offer - there's the white plume, which is sort of like the normal supermarket chicken, and the black plume which is gamier, and more like the chicken you'd find in Asia - what some might call scrawny breasts and tough dark meat.  I like it - I find it much more "chicken-y" than standard supermarket chickens like B&E.

  10. 10 minutes ago, David Ross said:

    While salmon is a staple in Japan, I haven't found many recipes where salmon is used in countries in Southeast Asia.  Is it just a matter of the waters being too warm to support salmon or is it just not as popular as other fish?  

    Southeast Asia is tropical - so I don't think salmon would do well there. In the western hemisphere, consider if you would find salmon in the caribbean or in hawaii...

    • Like 1

  11. @TicTacSorry about that, you've mentioned your wife's shellfish allergy before - I should have remembered that.  Is she allergic to fish as well as shellfish?  My brother is allergic to crustaceans - shrimp, lobster, crab, but can eat anything else - like mussels, clams, fin fish, eel, etc.


    The fish sauce I have is only made from anchovies, salt and sugar - even though the brand name is Squid.... ha!

    • Like 1

  12. 3 hours ago, Shelby said:

    Well that's good!  


    I have all of this empty garden that screams at me if I don't fill it up.  Trust me, I'll be envying you when I'm out with a back ache weeding.


    I hate weeding.

    I don't know if I posted it here.. but a long time ago, I saw a kickstarter for a weeding robot.  Looked like a pretty good design!

  13. 26 minutes ago, btbyrd said:

    I like cucumbers vacuum-infused with lime juice. If you want to turn it into a full "dish" you can just marinade cucumbers and thinly sliced red onion in lime juice with some sugar and a dash of fish sauce. Throw in some mixed herbs like cilantro or mint or thai basil or whatever at the end. You can do that with or without a chamber vacuum, but it sure looks prettier if you compress it.  


    Cucumber and short ribs. There was a lime-zest and herb infused macadameia nut oil on the plate too. Citrus oils aren't acidic, but their aromatic qualities can help balance a dish. Also the Modernist Cuisine oxtail demi that has asian infusions. There's a lot of tamarind paste in the glaze to brighten up what is a quite thick and protein-rich glaze. That sauce is freaking magic, but it's a lot of work. If you make it in double quantity, you can freeze what you don't use. 




    And here's a vacuum infused cucumber, red onion, and cilantro salad with that dressing I was talking about. Sometimes I use honey instead of sugar. And I usually use a less refined sugar if I don't have Thai rock on hand. That stuff can be hard to dissolve if you don't bang it out in a mortar first, and who has the time for all that?!




    Good god compressed cucumber is beautiful.


    Anyway, with wagyu you need to punch people in the face:


    Wasabi. Horseradish. Mustard. Acid. Fermented vegetables.


    In a 4-5oz portion, there is a lot of fat, especially if it's one of the higher grades. Give people big piles of different salts on their plate, and grind some fresh cracked pepper on the side for them. Allow them to season as they go (but season the meat when you cook it, obviously...). Let people be their own Salt Bae. And Pepper Bae. Some boutique soy sauces would be good too. I have a few on hand that would be bangers, including a smoked soy sauce I got from Toiro kitchen. I might also try curing the wagyu between kombu and/or using seaweed salt in your prep work. I have some Japanese ayu fish sauce that's amazing and very hammy -- one of Dave Arnold's favorites. It would probably be even better than Red Boat. Speaking of, Blis makes a barrel aged Red Boat fish sauce that would be great for dipping. Make some nuoc cham, in whatever form or fashion you want.


    The point is, there are options. 

    Looks great!  There is palm sugar available in non-rock form... it comes in a small plastic tub with a screw cap.  It has the consistency of a thick paste - or maybe like maple sugar candies that are soft and have a wet sand texture.  When you first open the jar, the sugar is covered by a layer of wax that must be removed, but then scoops out easily with a teaspoon.  If it starts to dry out, you can stick it in teh microwave for 10 seconds which will make it easier to scoop temporarily.

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