KennethT
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Posts posted by KennethT
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6 hours ago, Dejah said:
It was much cooler (9C) and quite windy today, compared to the 19C yesterday! Good day to work on laundry etc. inside and to put together something I haven't made for a long long time.
Jambalaya Creole style. It was good!
It turned out quite spicy, but the corn on the cob tempered the heat a bit.
Where do you get the andouille and tasso to make the jambalaya?
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Fascinating - I've never seen a matzoh like that. I'm no baker so I can't answer your question but I'm sure there are others here who are very knowledgeable...
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Welcome! There are quite a few of us here from NYC...
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1 hour ago, weinoo said:
Yesterday, on my way home from Rusk, decided cooking dinner was not going to be in the cards, so I stopped on the walk from the bus stop to the apartment.
And bought 2 bags of frozen dumplings from a place called King Dumplings, a true mom & pop dumpling shop. That's 50 pork and chive dumplings, and 50 chicken and stuff dumplings - 25 cents each. Now, are mine necessarily better? Yeah, I think so, because I probably use a better quality pork in the filling, but I do use purchased wrappers from Twin Marquis (fresh); they're a little thinner than these hand-made wrappers, to be sure.
For dinner, made a big salad. And...
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Gussied these up, by serving them in a bit of homemade brodo and freshly made ginger/scallion/chili/sesame stuff. Quite satisfying.
Did you ever have the dumplings at Lan Zhou Hand Pulled Noodles (they were on Bowery)? They were some of the best I'd ever had (their hand pulled noodles were good too, but those dumplings...) and they also sold them frozen 50 for $10.... I'm sure the quality of the pork wasn't the best, but they were so tasty, I'd never know.... I miss them.
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42 minutes ago, teonzo said:
I'm sure I read about this on one of his books. I remember it because it left me puzzled, I always read bad comments about canola oil and I was surprised reading it was his oil of choice for cooking. But for sure he knows much better than me. Besides that, I never saw it on sale here so I have zero experience.
If weinoo did not find about this on "Le Bernardin Cookbook" then it must be on "On The Line". I just picked the book to check, canola oil is not listed in the index, I gave a cursory look at some pages to no avail. Sorry but I'm not re-reading the whole book to check this.
Teo
This got me thinking - I have his "A Return to Cooking" or some title like that - I used to love that book - commonly with dressings at that time, he'd use 1/2 evoo and 1/2 canola - at the time he said that canola was neutral and thinner in viscosity than the evoo, so he used half and half to get the evoo flavor but used the canola to thin it a bit. That's all I remember him saying about canola at that time. That book is currently buried among the packing boxes, so I don't think I could dig it out to look it up right now if I had wanted to!
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4 minutes ago, weinoo said:
@KennethT - I get very nice, fresh cilantro (often with roots and dirt still attached), both on Grand St. and at Essex Market.
oh yeah, I used to get it at the old Essex market on the off chance I could get down there. Great quality and much cheaper than almost anywhere else... probably because of the large Latino clientele. I was wondering how the prices have changed since the Essex market moved into their new (and fancy) digs.
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11 minutes ago, gfweb said:
Funny, I don't get much peanut flavor from peanut oil.
I get my peanut oil in either chinatown or koreatown... those peanut oils are really peanutty, a lot less expensive than the mainstream supermarket brands, and come in gallon jugs which I like because I use it for deep frying.
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On 4/11/2021 at 10:38 AM, weinoo said:
I saw a nice tip from Jacques. He takes bunches of the stems, washed, dried, and wrapped in cling film, and freezes them. He then uses them, still frozen, in stews and soups which are heading in that Mexican/southwest direction.
On 4/11/2021 at 10:39 AM, Shelby said:Perfect. Thank you!
Sorry this is so late, but I love cilantro stems. they keep much better than the leaves. I've had them stay good when wrapped well in the crisper drawer of the fridge for like a month. I use them a lot in SE Asian dishes where I want a brightness - typically, I'll cut them into a fine dice then turn it into a paste in the mortar... But if you're going to keep them that long, make sure to get rid of ALL the leaves (I just cut the tops of the whole bunch off with the knife) because as they turn they stink and will infect the whole bag with that rotten cilantro smell.
Yes, cilantro is tough to keep - but I've also noticed that most sellers (near me at least) are selling them when they're already on their last legs - so it doesn't last much longer. If I need to keep them, I'll put the bunch in a glass with an inch or two of water in the bottom and put in the fridge like flowers in a vase, then loosely drape the grocery plastic bag over the top. I get a bit more life out of them that way. Once I am done cleaning out the old apartment I am looking forward to planting some cilantro here in teh new one - this apartment is mostly north facing so shouldn't get direct sun whose heat will make the cilantro bolt faster than you can turn around.
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But I, too, have never found a canola oil that didn't have that fishy smell - especially when used in cooking (rather than raw like in salad dressings). Maybe every purveyor of canola that I've tried has old stock? For my high heat cooking I use peanut oil (if I want that peanut flavor) or grapeseed oil which has a high smoke point and is completely neutral. And, in my neck of the woods, is a lot less expensive than rice bran oil.
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23 minutes ago, rotuts said:
i keep all oils in the refrigerator.
its cold , and usual dark
why not ?
7 minutes ago, weinoo said:Simple answer - no room when stocked up with my usual purchases.
while I keep certain oils in the fridge - namely sesame oil because it's expensive and goes rancid easily and any created oils - like a garlic or shallot oil made from frying garlic (or shallot) in the oil, but otherwise, they're kept in the cupboard pantry - even though my kitchen, too, is kinda warm. I find that cold oil is hard to use - I wind up putting a lot more in the pan than I would have meant to, and a large bottle takes a long time to warm up slightly so it's less viscous.
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33 minutes ago, liuzhou said:
Stir-fried hand-pulled noodles with 蜜汁鸭胸 (mì zhī yā xiōng), honey lacquered duck breast. Garlic, ginger, soy sauce, Chinese chives and coriander leaf.
How do you make the honey lacquered duck breast? Do you have one of the few ovens in a Chinese residence or was it picked up from the supermarket?
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Something I thought interesting is that when I was in Saigon, I saw almost no cilantro being used (lots of sawtooth coriander though) EXCEPT in banh mi.
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2 hours ago, Duvel said:
A lunch reminiscent of late night after-party refueling when I was in my 20s 😉
Döner Kebap, purchased just outside of the gates of our company, eaten sitting in the car listening to Incubus ...
Incubus! Blast from the past!
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18 minutes ago, weinoo said:
As I wrote, maybe it's just me? I find they slip out of my hand much more easily than when I pick up a wine glass by its stem. They have that sort of bulge down towards the bottom, which is where I reach when reaching for a wine glass.
Two additional reasons why the preferred wine glass here is one with a stem:
Wine gets warmed up from the hand and I find it harder to check out the wine's color/clarity etc. YMMV of course.
I, also, am not overly fond of the stem-less glasses. I like to swirl it in the glass (one of my favorite things about wine is the smell of it) and I can't do it as easily in the stemless glass.. maybe I just need more practice?
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Many years ago I remember reading that a company was developing a food wrap made from chitin (the same stuff of insect exoskeletons) but I hadn't seen anything about it since then.
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@FranciI've read that Meyer lemon trees are easier to grow than the standard lemon.
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Some Chinese friends in Beijing took us to what they called a Xinjiang "chuan'r" place - it was also Muslim. They had a huge variety of grilled stuff on sticks with that chili/cumin rub. It was great... they also did hand pulled noodles (in soup). But geographically, is Xinjiang further North/West than Xi'an?
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I thought super steam just allowed you to have 100% steam with an oven temp above 210? I would think that normal steam at 210 best replicates a steamer.
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1 hour ago, Kim Shook said:
I have had something similar to this (no steak knives on mine) for many years and I love it. Assumes you have a drawer to devote to knives.
Unfortunately, drawer space is at a premium, but thank you anyway.
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It's a sad day in the wine world. Pio Boffa, owner of Pio Cesare passed away today due to complications from COVID at only 66 yo. My wife interviewed him last year, and at the time he was very excited to pass the baton to his daughter who had just graduated from college... he had a fascinating story...
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56 minutes ago, AlaMoi said:
the usual blocks did not accommodate my needs so I went to the basement and returned with....
Wow - that looks great. Do you ship to NY? 😁
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11 minutes ago, chromedome said:
Everything about that space speaks to an absence of children.
Also guarantees that it's not in a small apartment!
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3 hours ago, weinoo said:
@KennethT - do you want to store countertop, hidden, or on a wall? At least for the knives you use fairly regularly?
I used to store all my knives on a magnetic knife block on the wall , but the new kitchen has almost no usable wall space. I do have an out of the way countertop corner that is unused , so I figured I'd put a knife block there. I think I have about 18 knives (off the top of my head).
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That's no fun. I once had an infection on the back of my knuckle that needed lancing. No fun, but certainly not the most "uncomfortable" thing I've had done to me...
Dinner 2021
in Cooking
Posted
Is there a flavor difference or a reason to use the pale garlic chives as opposed to the normal ones?