KennethT
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Posts posted by KennethT
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4 hours ago, liuzhou said:
A Shanghai favourite. 猪肉荠菜馄饨 zhū ròu jì cài hún tún - Pork and Shepherd's purse wontons with wilted, shredded lettuce (生菜 shēng cài).
Wontons were cooked in a peppery chicken broth and the lettuce thrown in for the last 30 seconds. Drained and served. I ocould have served them with the broth, but wasn't in a soup mood.
What's the filling in the wontons? Do you make them, or are they available for purchase (uncooked)?
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It is sometimes recommended to roast things on a rack above a little water so that the drippings (mostly fat) don't burn on the sheet pan below it. I don't know how useful it would be for bones since there isn't much meat or fat on them, unless you're roasting a duck or goose carcass, or a really fatty cut of pork.
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35 minutes ago, JoNorvelleWalker said:
As I am from Philadelphia I have to ask: what is Philadelphia in context?
cream cheese?
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10 hours ago, Smithy said:
That's a point well worth exploring. A cooking class I took about a year ago asserted that mole is defined by having finely-ground (and, I think, cooked) nuts in the sauce. However, I don't recall a requirement that the food be cooked in that sauce. Is that a significant and defining difference between mole and curry?
Many Nyonya curries have finely ground (or pounded) nuts - specifically candlenuts, which are kind of like macadamias... they act as a thickener for the curry. One of the curries I make frequently - the Ayam Buah Keluak - uses them.
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12 hours ago, Katie Meadow said:
You must not be right in the city. No one I know in NYC has a spare room of any kind, let alone for growing weed.
I am in Manhattan - in the Kips Bay / Murray Hill area - but you're right, I don't have an extra room... but if I was growing weed, it would certainly pay for the extra room and then some!
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@Anna NIt is quite bland, that's for sure... even with the ground pork or ground chicken and the ginger, it's certainly not very flavorful!
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2 hours ago, Anna N said:
Wow. I’ve always understood congee to be a deliberately bland food meant to comfort and/or cure those feeling somewhat under the weather. I thought it was a food suitable for the very young and very old and for those just looking for comfort. I stand corrected.
When I fly via EVA via Taiwan, they always have congee as the choice for the Chinese breakfast. It's actually quite good - I think it's made with some stock, rather than just plain water (or maybe chicken powder?) and there is shredded ginger on top, and a package of fish floss to add as well.
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crazy...
Where are edibles sold? I assume you can't just buy them in the supermarket, but have to be a specialty store, like the equivalent of a liquor store? In which case, how would kids get in there to make the purchases... and if they're worried about kids eating their parents' edibles, isn't it up to the parents to make sure the kids can't get at it? Like a locked liquor cabinet....
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@sartoric Interesting. In my local spice shop, they have saffron from several different regions - they also note that the Kashmiri saffron is the highest quality, and it is more expensive - interestingly enough though, it is less expensive than the saffron from Spain.
Also interesting that you mentioned saffron rice cooked by dum - when I was in Singapore, we went to what was supposedly the best "dum biryani" restaurant. In SG, they use the term dum biryani even though it is redundant because there are quite a few vendors who make biryani but take the shortcut by not doing it in the dum method, so the places that do do it the traditional way have to differentiate themselves.
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I have seen saffron in recipes for some Indian curries, but I don't know how authentic those recipes were...
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@BonVivant Your photos are making Taiwan jump a lot closer to the top of my list!
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Just did a quick check- Pyramid also makes a fingerprint based punch clock that you can export the data to Paychex et al. MSRP is $599 but I wouldn't be surprised if you could get it for much less online somewhere.
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It's not a restaurant, but I have a Pyramid 4000 time clock. It uses punch cards, but automatically adds up the weekly hours. We just have a camera in the ceiling facing the time clock to keep buddy punching at bay.
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29 minutes ago, Okanagancook said:
It’s interesting how the older cookbooks from North America use cooked meat like the one just up thread. Oh, and Apple. Seen this a lot. Probably sends East Indian cooks into a tizzy.
Apple.... hilarious!
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So I don't know if this is technically a curry, but it's cuttlefish stir fried with curry leaves, chili, and a homemade sambal. The sambal is a combination of a lot of garlic, shallots, chilies, shrimp paste, dried shrimp and tamarind. I believe that you could put that sambal on practically anything and it would taste good! Served with jasmine rice and stir fried Taiwan Bok Choi with garlic (not pictured).
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I scored and cut into pcs about 1-1/2 x 2 or so. For some reason, at the last moment, I decided to toss in some flour prior to stir frying. This was a mistake. As the cuttlefish curled up, the flour on the inside of the curl just turned kind of gummy and never browned (which in hindsight would have been obvious). With all the sambal on top, it was surely edible - actually still tasty - but I wouldn't do it again - the flouring that is!
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12 minutes ago, heidih said:
I would just do it all together. Squid is not very "absorbant". Even when I did the slow stuffed squid brais it was mor sauce + versus integrated.
That's why I was thinking of the starch dredge and fry - maybe the coating would adhere better?
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1 minute ago, heidih said:
Yes as @David Ross has done I do not coat. It won't be in there even long enough for you to turn your back. Are you doing the classic cross hatch scoring? That should give you craggy parts for the sambal to cling although squid is kinda slippery
Yes, I was planning the cross-hatch then cut into roughly 1" squares. I figured the sambal would cling well to the raised edges, but didn't know if it would be better to give a light dusting with starch first. I've been debating whether to re-fry the sambal (to get it reheated) and then add the cuttlefish, or to re-fry the sambal, remove from the pan, then fry the cuttlefish by itself and then add back the sambal to incorporate.
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@JAZ I have neither an electric pressure cooker or an air fryer, which is exactly why this item seemed good as it's a 2 for 1. I have a large pc that I use for making large quantities of stock, but barely use it otherwise as it is so big, and I only cook for 2 people, myself included. Can you use this item to make spring rolls? Do they come out similar to being fried? Also, when in use, does the device exhaust a lot of hot air? I live in a small apt. with an even smaller kitchen!
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@Shelby Where do you get the frogs legs? Do you or Ronnie catch the frogs, then skin and butcher, or do you buy them? If you buy them, where do you get them?
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I have a lot of squid/cuttlefish eating experience, but very little cooking experience. I'm planning on making a stir fried cuttlefish dish with sambal similar to a sambal fish dish I loved in Singapore (I'll try to post pics on the curry cook off) but had a question. When stir frying, is it necessary or preferable to coat the raw cuttlefish with starch prior to stir frying? I know that it is supposed to be cooked in as short a time as possible, so do I want as high heat as I can get? Once the squid is cooked, I'm going to toss it with the fried sambal to coat. When this is done with fish, the fish is coated in starch then deep fried, and then the sambal is slathered on top - coating with starch keeps the fish crispy.
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I'm not a chocolatier, but as a business person, I think your question is more complicated than just costs + margin = price. What is your market? Are you making very high end chocolates? If so, price many times has nothing to do with costs, as sometimes the more expensive it is, the more popular it could be. People, in general, do not want inexpensive luxury goods - they will inherently think something is wrong with it if it costs less than their perceived value. Then again, if that's your angle, you also need to deliver on the experience to make the perceived value as high as possible. If you're making a mid to low market item, then it becomes a commodity and it needs to be price competitive with all of its peers.
With that in mind, also, you need to broaden your idea of costs... it's not just raw material + packaging + direct labor... many times, the most expensive cost is overhead, including rent, electricity, insurance, marketing, etc. These overall monthly or yearly costs must be amortized over the quantity you expect to make that month/year... how you amortize that is up to you... some businesses amortize overhead as a multiple of direct labor, some as a multiple of material costs, and others do it based on a per piece basis, but that is hard when some items in your line are more expensive than others because of either size or ingredient content - it depends on the nature of your business and what makes more sense to you.
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@OkanagancookI'm sorry about that - it's so frustrating when you put so much work into something, only to have something like that happen at the very end. The rest of the service looks fantastic though. Did you make the shrimp chips? They look very much like ones I've had in Indonesia and Malaysian places in Singapore.
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There are also different structural differences to waffles - the standard US waffle is maybe 1/2 inch thick and has 1/4" indents, while a "Belgian waffle" (not sure if it actually comes from Belgium, but that's what it's called) is maybe about an inch thick and has 3/4 - 1 inch indents.
Some waffles can be quite dense, while some can be super light and crispy - Modernist Cuisine dispenses the batter from a nitrous oxide canister which makes the result extremely light and crispy.
@Chris Hennes, if I remember correctly, did a whole thing on waffles, including the modernist version - maybe you can do a search for that?
Traveling in Georgia 2018
in Elsewhere in Europe: Dining
Posted
Your photos are fantastic - they are so good that Georgia may go on the travel list! Thanks for all this!