KennethT
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Posts posted by KennethT
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31 minutes ago, liuzhou said:
It does also come in a bag to refill the jar. That said, China is notorious for companies copying their rivals' packaging design with just minor changes.
Yes, unfortunately I'm well aware of thus but that's another story.
This is what I have - can you tell me?
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I assume your whole chicken is broken down into parts, no? Otherwise, I don't think you'll get good results cooking a whole chicken in a tandoori - the high heat will burn the outside before the inside is done.
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50 minutes ago, liuzhou said:
Fuchsia Dunlop has an article in the Guardian today on doubanjiang. She has her favourite Pixian brand. which I have used. It is excellent, but I'm not sure how widely available it is internationally.
Juancheng Brand Doubanjiang
I think I have that brand, but it came on a bag rather than a jar. I'd have to check more closely - but the label looks very similar.
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49 minutes ago, weinoo said:
As described in this post about pop ups, and a chef's vision being carried out in a strange city/restaurant by a different team, we had a very nice dinner a few nights ago at Manresa at Intersect. Inside a restaurant for the first time in 14.5 months - wow!
I definitely thought we were going to get the "you need to order everything at one time" spiel, but we didn't, and our order of the eggplant terrine with brown butter and roasted cumin showed up pretty quickly; in other words, in time to enjoy with our apéritifs.
Good (especially for those who like eggplant cuz it's a big crock) - and the (Manresa) bread was great.
Our first courses consisted of both the striped jack and the panisse/pomme paillasson combo. I'm a sucker for panisse and these were good, better even than the potato, in my opinion. Served with a dip of Meyer lemon and boquerones, which actually might've been the star of that show.
The striped jack, sashimi style - yes, we could make this dish at home - but I don't know if I could source a piece of fish this good. Simple and superb, with a little citrus and slivers of daikon.
Significant Eater wanted pasta (Significant Eater always wants pasta), so her trenette with pesto and avocado didn't disappoint, though it was incorrectly described to us, and in the one (or two?) service snafus (probably due to inexperience all around - we were served by 2 wait people, one in training) wasn't quite hot, yet didn't suffer tremendously from that - probably better than sitting under a heat lamp until my fish was done. Oh - it was described as the pasta being tossed with pesto and sitting atop some mashed avocado. No - it was either a pesto made with a little avocado within, or they left the avocado out. Either way, it was good pesto. She enjoyed it just fine.
I opted for what appeared to be a favorite here - the black cod - which was great. All the many beans nicely cooked, fish just right in terms of doneness - wow. And I love black cod, in all its guises.
In celebration of being out - two desserts - cause why not?
Chocolate meringue Mille-Feuille. Coffee & licorice...mmmmmm.
And the second one, which really blew me away with its sharp, tangy, citric thing going on...
Salted butter ice cream. With rhubarb, Meyer lemon granita, brown butter bits. Fantastic, if not for everyone.
We only drank by-the-glass wines, which were all quite reasonable, and nicely served; your glasses are refreshed, bottles are brought over, and tastes are offered. Should I be embarrassed that we had 7? And both the '96 Coteaux Layons (on at $10!) and the '88 D'Oliveiras Terrantez Madeira were delicious - and perfect for these desserts.
Oh - here's Kinch making pommes paillasson...
I didn't realize that coteaux was a '96. I love them with some age.
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8 minutes ago, patti said:
Under ordinary circumstances, we’d have gone out for an anniversary dinner. 45 years, Happy Anniversary to us!
Surf and Turf. Dark chocolate bread pudding for dessert.
I picked the crabs ahead of time, as a kindness to my husband.
Happy Anninversary!!!! Everything looks great!
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7 minutes ago, liuzhou said:
Is that in Ubud? That is the artists' colonoly of Bali. I may have been to that restaurant.
There is a smallish chain of restaurants here in Guangxi, opened by a guy from Ubud. The original branch in Nanning is beautiful. There is one in Liuzhou about ten minutes away from where I am living now. Also artistically decorated, but not quite to the levels of the first. I have photos of the Nanning branch; I'll try to post them later.Yes, Ubud. It is a very famous place, around for a long time (known for their betutu) so if you've been to Ubud I would assume you've been there - Murnni's Warung. Funny, by "home" I meant your place in Liuzhou - I just assumed that after living there so long, that's what you would consider as home.
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@liuzhouGreat stuff. I love the stone piece you picked up. There was a restaurant in Bali that's now very famous - they now also have an inn, gift shop, etc. The restaurant is huge, and filled with sculptures, statues, etc... all of which are for sale - the problem is how to get it home!
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9 minutes ago, weinoo said:
No - those were pretty limited and sold out quickly - you had to pre reserve and sit at counter.
With one of the desserts we had, it was great. But...1875...wow! I can understand how everything after might pale.
I always thought Manresa was all about showcasing produce they grew in their garden? I don't know if that's true - I've never been there, but saw an interview with David Kinch once many years ago.
The unbelievable thing about that 1875 was that it wasn't that expensive, relatively. Madeiras are typically a really good value, and it's not like an old port that you have to finish the bottle soon after opening (Coravin doesn't work so well on ridiculously old corks in not that great of shape) - madeiras last forever - they're indestructable!
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1 hour ago, weinoo said:
These two were drank with dessert last night...
The Madeira, in particular, was quite delicious. The Coteaux wasn't bad either. Lovely to see some wines with age on them in an NYC restaurant. Not that easy to find at this price point. (Man, we missed going out!)
Nice.... I'm a big fan of Madeira. Years ago, I had the unbelievable privelage of tasting an 1875 vintage.... Jesus was that good... it ruined me!
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7 minutes ago, weinoo said:
Throw that carnaroli out!
Never! It's become like a family heirloom. I'd pass it down to my kids (if I had any, that is).
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5 minutes ago, weinoo said:
Have you tried The Rice Factory rices. They have 2020 harvest, and they mill it to spec. So sorta like getting freshly roasted coffee.
Of course, they're only dealing with Japanese rices, and I think you use Jasmine almost exclusively?
I haven't tried them. Yes, right now, I'm pretty boring (if I'm cooking at all - but the kitchen is starting to shape up!) and basically use Jasmine except when making Indian food, then I'll use basmati which I've gotten from Kalustyan's - they ahve a few different grades. I also have some sticky rice on hand on the rare chance that I decide to make something to best utilize it (for a while I was on a gai yang kick until my rotisserie motor bit the dust) and also remember to start soaking it the night before (which is rare). I have some Carnaroli for risotto from the last millenium (or close to it) - I probably haven't made risotto in 10 years. I was going to a while ago, but then my wife went on a press trip to Veneto where she was fed beef cheeks and risotto for probably 5 days in a row, so she was risotto'd out for a while.
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12 hours ago, liuzhou said:
In my experience, even diferent batches of the same brand rice can require different amounts of water. The age of the rice is also a factor.
I'm sure this is true, but it seems like all the rice that we get here is of the same age... old! Even the bags of new crop rice (which I'd assume would have higher water content) don't really have much higher of a water content that I can see - at least going by how much water I have to add.
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1 minute ago, AlaMoi said:
a thousand years ago Alton Brown demo'd how to get nice rice reliably....
by weight: 1 part rice, 2 parts water
bring water to a boil, add rice, when it returns to a boil stick the covered pot in the oven.
(add pat of butter to water if desired)
small batch, 15 minutes in oven, remove, let stand covered for 15 minutes
large batch, 20 minutes in oven, remove, let stand covered for 15 minutes.
(my experience - anything from 300F - 425F)
fluff it up and you're good to go. been using that technique for decades and it has never failed.
last couple years I've gotten into basmati, texmex, etc etc - and found the 1:2 _by weight_ ratio works for all that I've tried ....
except "wild rice" - which isn't really a rice, but whatever.
Interesting - in my experience, jasmine and basmati rices need different quantities of water and have different methods of cooking - jasmine rice needs to be steamed, so basically you're only adding enough water to completely hydrate, and then it will steam itself. Even more so, thai sticky rice is only soaked in room temp water (many times overnight) and then only steamed. Basmati is quite different - those grains need to be boiled in order to lengthen and cook properly - I could on go on about a different ratio of starch types than Jasmine but ugghhh... Anyway, the basmati is boiled then steamed, so it needs more water so it doesn't fully absorb all the water before the boiling step is complete. In fact, some basmati rices are cooked in a large quantity of boiling water (like pasta) and then drained and kept covered to finish steaming.
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2 hours ago, liuzhou said:
Here's a rice washer machine for you. This lives in the kitchens of the state banqueting room in the Independence Palace (ex-Presidential Palace0 in Ho chi Minh City / Saigon, Vietnam.
I have a photo just like that! When I saw it, I remarked to myself how much rice one needs to make in 1 batch to make this necessary.
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6 hours ago, JoNorvelleWalker said:
Maybe the cheapest eGullet enabling ever... thanks. I've always thought my strainer method was a bit of a pita because the amount of rice is a bit too much for the strainer I usually use so I've got to be more careful than I'd like when swishing....
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6 hours ago, weinoo said:
Yes...I've become a fan of the scale for rice cooker rice cooking. With rice that doesn't get rinsed (e.g. bomba, carnaroli, etc.), I go a little more freehand.
As @liuzhou mentions, and as Roy Choi has often mentioned on Chef - he's OCD, and he washes rice 5x.
I wash mine like 4-5 times also - sometimes it takes that much just to get the water to a point where it stops being more clear than the previous wash. Plus, I don't use that much water for each.
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17 minutes ago, weinoo said:
I don't even dip. I put the rice cooker bowl on a scale, and weigh the rice - now it's in the bowl I wash the rice in, and after draining, it's back on the scale for the amount of water needed. I find that by subtracting how much water is left clinging to the rice from the total amount of water needed, the rice comes out beautifully.
wow. I'm impressed. While I'm usually very scientifically minded, my rice making is more of the "go as fast as you can without having to get out much stuff". I put the raw dry rice in a strainer, and then put that in a bowl of water in the sink. Swish. Take out the strainer, dump the starch water, refill, repeat a few times. The last time, take the strainer out, give it a tap, then dump into rice cooker, spread around evenly, then add water to where it needs to go (for 2 cups jasmine, I add water to just under halfway between and 2 and 3 lines). I'm sure the scale makes yours much more easily repeatable without all the eyeballing I need to do.
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2 minutes ago, dtremit said:
Interesting new rice container from Yamazaki Home popped up in my feed:
It's divided vertically into twelve pre-measured chambers that each hold one rice cooker cup of rice. You simply slide the lid open on the right number of openings, and pour. Sounds convenient but I wonder if it would be a pain to fill.
How much convenient does it need to be than a small plastic cup that you dip into your rice jar or bag? Plus, you shouldn't pour the raw rice directly into the rice cooker as it usually needs to be rinsed several times first to get rid of the surface starch. So I guess, all in all, I don't really see the point. To me, the most time consuming part of making rice is washing it initially (aside from any inactive soaking or cooking time).
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18 minutes ago, heidih said:
Yes here as well and at Nijiya. Part of my pull back from HMart. I think it is a perception of cleanliness thing. Like washing/scrubbing meat etc. Also speeds up check out and at leat here thetrend is to almost all self-check out
Yeah, in this store (right in the middle of Manhattan) where space is at a premium and it's always crowded, I think they do it to speed things along - both in the produce selection and in the check out. I gather that in the larger stores in northern NJ, they have more that's open to selection.
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It seem like the guys in the local takeout joints here use stainless steel scouring pads that they move around with the ladle to swish the water around.
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18 hours ago, pastrygirl said:
You could make custom candy sprinkles. A small amount of fondant or gum paste pushed through and sliced thin would make a decent number of decorative sprinkles.
I agree with the sprinkles idea since the chamber is so small - I don't think it could be for cookies, or cake or anything like that.
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In the local Hmart (Korean) that I used to frequent before I moved, just about everything was wrapped in plastic and preweighed. It was always a pain because I don't always need a pound of Thai chillies... most time a small handful would do.
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2 hours ago, liuzhou said:
Any live fish? Freshwater fish is almost always sold live here (and is in Chinatown, London, too). Carp, for example is always sold live.
Sea fish is much less often sold live, especially away from the coast. Luckily I am only a couple of hours away by road from the Gulf of Tonkin (on the China / Vietnam border) so we get a lot of fresh sea fish and seafood.Some stores in Chinatown here have live freshwater fish, but they're mostly on ice or like at my small Hmart, on plastic trays in the refrigerated case.
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2 hours ago, patti said:
Made crawfish pie last night, using tail meat leftover from the crawfish boil. Even with store bought pie shells, I get “rustic” looking results.
Before the top crust is applied, while things still look pretty.
After.
I also made some crawfish cornbread, but didn’t add enough crawfish, in my opinion. My husband disagreed.
Tonight, leftover crawfish pie and a simple salad.
I always wondered what to do with extra crawfish - but doesn't the boil flavor overpower everything you put the leftover tails in?
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Asian YouTube "Chefs"
in Food Media & Arts
Posted
Bumping this old thread... has anyone seen this guy? What do you think?