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KennethT

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Posts posted by KennethT

  1. 26 minutes ago, weinoo said:

     

    I was looking for you!

    ha!  I've never actually been in there - it's always been delivered.  Unlike a lot of other things, I find that pizza is better delivered than when I pick it up and bring it home.  I don't have one of those flat insulated bags they use, and I don't have a bike that goes 20mph.  They always deliver really fast to us, so I don't think they're making any other stops along the way...

  2. 27 minutes ago, weinoo said:

     

    Indeed!! And it's depth (the crust) might be even less. So, I was once again up at Union Square today, for another reason. And on 14th Street, there happens to be a branch of the seminal slice place, Joe's. (Sadly, as with many, if not most expansions, I never think the offshoots are as good as the original once was). However, in the interest of helping out on this thread, I had to get a slice.  A few freshly made pies were sitting behind and under the glass counter (which is the reason for the shadow), waiting for the lunch rush...in NYC, that can start at 11 AM.

     

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    My pie, with my slice removed...

     

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    And...

     

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    Thin, both a little crispy and a bissel chewy, if that's possible. And delicious, though not necessarily as wonderful as some of the slices I've had over the years at the OG Joe's, at 7 Carmine Street. (I would hope to think old Nathan stopped here).

     

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    Here's a slice (okay, 2 slices) from the Carmine Street location...

     

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    @DuvelI actually get pizza from that particular Joe's on 14th St. literally once a week - I live a couple blocks away, so they're my goto pizza place.  The fresh pies are like that too.  @weinooHowever, I will add this caveat - as I have a LOT of experience with pizza from this place, I will definitely say that there's some variation depending on the day.  Some days the pies we get are amazing - some of the best we've ever had.  Here and there they will be a bit overbaked, but on their worst day, they're still better than most others in this area (and the area around Murray Hill as I've probably tried all of those places many times after living in that neighborhood for like 20+ years!).

    • Like 3
  3. 1 hour ago, paulraphael said:

     

    Interesting. Makes my wonder about old-school commercial wok burners. How many of those 100K+ BTUs are actually making it into the pan?

     

    Edited to add: 100,000 btu/hr (typical for a Chinese restaurant) is equal to about 30,000 watts. I'm guessing an induction burner this powerful would turn a wok into a glowing puddle of steel juice in just a couple of seconds. 

    I think you're right - that much power on induction would turn the steel into slag in no time at all.  I have to rephrase what I said before - I actually cranked my induction unit to 1600W the other day when I was stir frying some marinated chicken that was a bit too wet.  I had to work hard to keep anything from burning, but I got it done!

  4. 5 minutes ago, Duvel said:


    Does it have to in a classic NYC pie ? I had very few authentic ones …

    To me, a classic NYC pizza should have a thin base, but more chewy - not crisp.  The crust (the ring around the pizza) should only be about 3/4" - 1-1/4" wide - and should be a bit chewy as well.

    • Like 1
    • Thanks 1
  5. 1 hour ago, Duvel said:


    Sure. I use this recipe as a base, with a few tweaks:

     

    Chop up ~600 g boneless chicken thighs or about 1 kg of bone-in chicken parts.
     

    Heat a big good gluck of neutral oil, add 1 tbsp sugar and caramelize. Once nicely brown, add all the chicken plus half a tbsp of salt, some MSG and a couple of peeled ginger slices. Fry for a minute, then add a tbsp of Doubanjiang. Fry briefly, then add cassia bark, two large star anise (or three small), one cracked black cardamom pod and 1 heaped tbsp of Sichuan peppercorns. Add 200 ml unsalted chicken stock and about 400 g of large potato cubes and cook for 30 min at low heat. You want a lazy simmer …

     

    After 30 min add 3-4 chopped up spring onions and a few chilies (dried facing heaven ones if available) Cook for 15 min more and add 6-8 whole peeled garlic cloves. At this point I adjust the saltiness. Potatoes should be soft by now.

     

    After about 15 more minutes you can add some sliced bell pepper or some fried aubergine slices. I do if have either of them - in that case I let the cook for maybe 10 min more until reasonably softened … 

    Enjoy !

    Thanks.  Interesting - the sugar is fried in oil to caramelize?  I don't know if I've ever seen that done. 

  6. 24 minutes ago, Duvel said:


    Thanks, I missed that. My version is a bit different when it comes to the details, but all in all we agree on Da Pan Ji …

    Can you post your recipe?

  7. 49 minutes ago, liuzhou said:

    Chinese pork schnitzel with triple-cooked chips and tomatoes. I'm painfully aware that is very similar to the mackerel and chips I posted just a few days ago, but in my current one-handed state it's easier to repeat something tried and tested rather then go hungry.

     

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    What makes this schnitzel Chinese?

  8. 59 minutes ago, liuzhou said:

     

    Yet even websites that should know better repeat the myth. It isn't just YouTube.

    The Woks of Life, The Spruce Eats etc.

    It's true.  I've made a few things from Woks of Life and have been pretty happy with it - but I internally cringe when I see them doing that.  I understand adding some oil when marinating things - especially ground meats - I find it makes it easier to break up the clumps when they hit the wok - but using sesame oil is just a waste of money.

    • Like 2
  9. 10 hours ago, liuzhou said:

    23. The Sesame Oil Surprise

     

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    This was brought to my attention by a Chinese friend who had been looking at YouTube videos featuring Chinese recipes. She noticed that many, many recipes marinated their proteins in the usual soy sauce, Chinese cooking wine and the not at all usual, very surprising sesame oil. What further baffled her was that some (a larger than expected minority) of these recipes were from people who claimed to be of Chinese or other Asian ethnicities.

     

    I reminded her that many ethnically Chinese people living in the diaspora have never actually been to China and can be very westernised and in any case being of a certain ethnicity does not make you an expert on its cuisine or even cooking it. I know many Chinese people here in China who can’t boil an egg or make rice. My friend is self-admittedly a basic level cook, but a star basketball player.

     

    Her surprise came from her knowing that Chinese sesame oil is valued for its flavour and aroma, both of which are highly volatile and disappear when heated. So, in Chinese cuisine, it is only applied as a condiment when the dish is being served and then off the heat, or perhaps occasionally unheated in a dipping sauce. It couldn't possible survive the way these recipes treat it. They could have saved time and achieved the same results by just pouring the oil down the toilet and missing out the middle man.

    I defy anyone to marinate two samples of marinaded meat, one with and one without sesame oil, then tell me blindfolded which is which after it is cooked.

     

    And for the antipodean clown who bought a gallon far of sesame oil, I hope you have a huge fridge because it rapidly goes rancid and loses flavour if stored unrefrigerated after opening. My bottte is 100ml, the standard size here.

    hear hear!!!  Whenever I see a recipe or video showing marinating in sesame oil, I run for the hills.

    • Like 3
  10. 12 hours ago, Chris Hennes said:

    Margherita Pizza (KM p. 203)

     

    OK, enough goofing around, it's time to get serious and pick some fights! I finally had time today to set up my new Ooni Koda.

     

    While with every pizza style out there you can find advocates and haters, I doubt any style of pizza inspires more passion (and more vitriol!) than Neapolitan. Obviously Modernist Pizza spends a great deal of time talking about the pizzas, pizza-makers, and marketing organization behind this style, and of course they have some opinions about it all. But actually, when push comes to shove their baseline recipe hews pretty close to what you'd expect, and they do indeed recommend cooking it at 850°F.

     

    The dough is direct, sort of: although it doesn't have a pre-ferment, in a way the whole thing is a pre-ferment: the base recipe calls for just a tiny fraction of a teaspoon of yeast, and bulk proofs at room temperature for 20-24 hours. They recommend a few different 00 flours: I used Caputo Red, because that's what I have. It's a 62.3% hydration dough, with 2% salt. It tastes very good, even with my rank-beginner pizza-baking skills. Of course, more practice is necessary. Damn ;).

     

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    The one thing about their margherita recipe that I thought was a bit off was the sauce quantity. The sauce is very thin (as expected for something cooked at this temperature), it's just a can of whole tomatoes, driven through a food mill and seasoned with 1% salt. Their assembly recipe calls for a 250g dough ball, stretched to 12", and topped with 120g of sauce, 250g of cheese, and a bit of basil (which they want under the cheese). That much sauce made for a very soupy pizza, however:

     

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    So for the second pizza a only used about 2/3 of that (I didn't measure though):

     

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    I thought that was closer to my ideal sauce amount. Both pizzas were delicious, of course: this is another one that's really pretty hard to screw up so badly that it doesn't taste good. Always room to improve, of course! They suggest baking at 850°F, but when I measured the back corner of my oven it was actually hovering around 950°F, so I was probably actually a bit hotter than ideal. I will continue working on it :) .

    I haven't been to Naples, but there are quite a few Neapolitan places in NYC - some of which are run by Neapolitan transplants or, in the case of Una Pizza Napoletana, a hardcore purist...  many of them produce the soupy style of pizza, and personally, I prefer it.  Knife and fork is usually necessary until it cools down to almost room temp (by around the 4th slice or so if you're taking your time).

    • Like 3
  11. 15 hours ago, Chris Hennes said:

    Raclette Pizza (KM p. 305)

     

    This one is in their collection of "interesting" toppings (e.g. not the classics chapter). The sauce is just crème fraîche, the cheese is Raclette, and the other toppings are roasted potato slices and caramelized onions. There was supposed to be parsley, but I'm out, so no greenery on mine tonight. They suggest this on their thin crust, which is what I did. It was delicious, though I'd probably have preferred more substantial potato slices. They instruct to slice "thin", but that's a pretty wide range when you're talking about a potato.

     

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    Reminds me of an Alsace pizza - but that one didn't have the potatoes - just a lot of caramelized shallots, cheese (don't remember teh type but it definitely wasn't mozzarella) and creme fraiche...

    • Like 2
  12. 41 minutes ago, Ann_T said:

    Everyone seems to like Panko except me.  I don't like the texture or the flavour. Or maybe it is the lack of flavour.  

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    I always use fresh bread crumbs for Chicken Katsu.

    I don't know if you saw the video, but the katsu restaurant used fresh panko - it looked really soft.  I think that type of thing is basically impossible to get in a store.

    • Like 3
  13. Last night, I made the Dai flavored beef - no photo, it looked just like this.  I think we may have a mild addiction to this dish! I used the Wild Fork ground elk again (as compared to the last time I made it with bison), which is fantastic with it - much better than the bison - the slight gaminess of the elk was fantastic with the herbs and spices. Unfortunately, I couldn't use sawtooth in the herb mix - my sawtooth plant is struggling right now, so instead I used a whole bunch of cilantro.  And in addition to the curry leaves, I also added a couple leaves of kaffir lime (finely shredded) which wasn't immediately detectable, but gave it a subtle lift.

    • Like 4
  14. 2 hours ago, Smithy said:

     

    Have you tried their all-white fish package? I've stuck with the mixed because I generally prefer salmon to any of the white fish, but I think I've had better results with the cod and halibut.

     

    I'll give the company credit: they make it very easy to pause deliveries if necessary. I also like their responsiveness to email.

    The lsat time I ordered I got the white fish package because I still had a lot of salmon left over.  I've had good success with their halibut, cod and rockfish (and spot prawns btw) but I think it's pretty expensive for what I got.  I can basically get teh same stuff from Wild Fork but order exactly what I want rather than the mixed grab bag - plus, it's not a club that's expecting me to order once a month - sure, it's easy to postpone it, but if I'm busy and forget, there's over $100 that's coming to me.  I'd rather be able to order by the piece instead or just order a box whenever I want, rather than the whole monthly deal...

    • Like 3
  15. 3 hours ago, Smithy said:

    My experiments with Wild Alaskan salmon continue. Somewhere uptopic it's been mentioned that wild salmon is much less fatty than farmed salmon. My husband claims now that he has always thought salmon was a dry fish. This surprises me because I've always found salmon to be much more flavorful, and generally more fatty, than the white fish we get (cod, halibut, tilapia, pollack) in frozen packages. I have not always bought farmed salmon; when the Copper River salmon is running it can be purchased in Duluth.

     

    Still.  I have to admit that this salmon from Wild Alaskan is leaner than I'm used to. I love salmon pretty much any way; my husband is less than enthusiastic. His favorite treatment so far has been pecan-crusted salmon with sorrel sauce. There is no sorrel in our yard or house, but we have basil. There may be pecans, but after unearthing 2 packages of ham bones (pea stew tonight!) while looking for them in the freezer, I settled for walnuts. 

     

    The treatment: grind the walnuts finely; dip the salmon in beaten egg and then dredge in the walnuts; shallow fry in butter because it was that or EVOO and I'm running short on oil. Add a green sauce of basil, garlic and EVOO. At table, pour the remaining butter - now nicely browned - over the fish and over the corn we had on the side.

     

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    The flavor was good. It seems rather perverse to slather "heart healthy" fish with butter, but there it is. What wasn't so great was that the fish flesh was still a bit overcooked and/or dry.

     

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    I think it would have been better with a slightly shorter cooking time. He thinks it's the nature of the beast. Next time, I'll try someone's earlier suggestion of using steam bake* in the Cuisinart Steam Oven. I may like the texture better that way. He'll be sorry it doesn't have a nice crust. 

     

    *What time and temperature should I use? Anyone remember?

    I have also been less than enamored with the Wild Alaskan salmon.  It seems that no matter how little I cook it, it's still seems dry and overcooked.  It almost seems dry and overcooked when it's raw.  I've been suspending my "monthly" delivery for as long as possible every time I get the email saying that they're getting ready to ship... I still have a ton of fish in the freezer - mainly because I'm just not a huge fan of it and don't look forward to making it.  I've had much better success with wild caught Mahi mahi and grouper from Wild Fork.  I think the next time I'll do some salmon, I'll do it sous vide - I usually cook it to 102F core temp using a bath temp of 115F - hopefully that will help keep it as juicy as possible.

    • Like 3
  16. 8 minutes ago, liuzhou said:

    A second one-hand dinner. It may look more involved but the butcher did 99% of the cutting.

    Sichuan style pork ribs with garlic, ginger, chilli, fresh green Sichuan peppercorns, hothouse chives, coriander leaf, soy sauce and doubanjiang. The ribs were slow stewed for about 45 minutes before being stir fried with the listed ingredients.

    Served with rice and stir fried water spinach.

     

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    kudos for stir frying one handed...  I have a hard enough time doing it two handed!

    • Like 2
    • Thanks 1
  17. 15 minutes ago, gfweb said:

    Trimmed room temp pork chop. Breaded and fried without resting. Held together nicely after a 5 minute post fry rest.

     

    Nice and juicy at 145F.

     

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    That looks great!

    • Like 2
  18. In the past, I haven't been a huge fan of tonkatsu - but after seeing this video I may be a convert!  I need to start making it at home so I don't overcook the crap out of it, as is the tendency of restaurants here.  Just seeing that slightly pink, ridiculously juicy meat with the crisp crust... holy crap - I'm going to go take a cold shower...

    • Like 2
    • Haha 1
  19. 1 hour ago, liuzhou said:

    Following an accident in which I broke my wrist, I am reduced to having one functional hand. But I'm stubborn and insisted on cooking tonight. Definitely the best one-handed dinner I've ever made. Well, the only one really.

     

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    1-10-10 chicken with couscous and a lettuce and tomato salad. The hardest part was cutting the cooked chicken and the tomatoes.

    I'm impressed. Slicing a tomato one handed is quite a feat. Were you at least able to use the other hand to steady the tomato while slicing?

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