KennethT

I've had good experiences with Wild fork - but a few things to keep in mind - some people have complained that the weight of product they get is not what they thought - there can be some variation from what their guidlelines state. Also, make sure you order early - sometimes they sell out of things and don't always get them back immediately.

I have to stop by that place some time... I was looking for some good Chuan'r now that my beloved Le Sia is no longer in my neighborhood.... And who the hell falls for the 3 card monte (or shell game) anymore???? What is it, 1981?

I like @Okanagancook's idea... but you can also stir fry it in many ways - garlic/salt/msg/sugar/chik stock (or water + chick powder ha!) or Thai style - garlic/oyster sauce/soy sauce/fish sauce/Golden Mtn sauce/chili/sugar

Red curry salmon (my last portions of coho from Wild Alaska) with home grown Thai basil and extra grachai. Somehow I managed to not overcook the crap out of this salmon either. Great. As I'm nearing the end of my Wild salmon, I finally figure out how to cook it properly.

That looks fantastic!

My wife received a very nice gift the other day. I don't drink very often, but I had a hunch it would be worth it. 30 year old VORS Amontillado, limited bottling. Nose of walnuts and caramel but bone dry - almonds and walnuts on the palate with a really interesting saline finish. Yum.

Fresh Direct! Locatelli Pecorino Romano DOP. I keep it loosely wrapped in the butcher paper it came in, then in a ziplock bag in the crisper. It basically will stay similar to this forever. The shrimp pasta was a bastardized cacio e pepe... There was a lot of toasted black pepper, but bastardized by the garlic, wine and small amount of chili flakes.

Spaghetti with shrimp, pecorino and pecorino

That wouldn't surprise me at all.

@Margaret Pilgrim I understand what you're saying, but I think it's more than that. I've been very fortunate to have been able to experience these types of tasting menus at some of the best places to get them - El Bulli, El Cellar de Can Roca, etc. None of the places that do this format so well do anything remotely close to what the article described. While some of those tastes were truly only 1 bite, many of the later dishes in the progression got more substantial - but never so much as to be overwhelming. It's a thin line to walk, but the best ones do it in amazing ways. Also, there's usually some type of narrative or arc that the best ones take you through - not just a random assortment of things to show what they can do. On the flip side, I've also experienced (unfortunately) a meal or two similar to what the article described. Is it infuriating to pay so much for that type of experience? Absolutely. But, personally, at some point, the anger gives way to a ridiculous feeling that the only remedy for is to laugh. Maybe it's just my response mechanism? But the urge to just slap the table and fall on the floor laughing is so strong it is indescribable...

I only got part of the way through it because I don't want to be caught laughing with tears in my eyes more than I already may have.... I think the writer should be doing a lot more than writing for Everywhereist.....

Meat flavored chewing gum!

I made two of the sockeye salmon fillets from Wild Alaska last night. It was the first time that I didn't overcook the crap out of them! They were dusted with rice flour and shallow fried in the wok - it took about 45 seconds per side if that. Then covered with a belacan sambal topping I made earlier in the day. Devoured before photos were taken....

My first morning glory harvest - very tasty in a Bak Kut Teh noodle soup.

It's a lot of work... I haven't done it in years for that very reason!

Back in the day, I'd make duck skin crackers - I removed the skin from teh duck breasts prior to cooking them SV. I cooked teh skins separately SV until they got really tender, then put between 2 silpats and 2 sheet pans and into a hot oven - maybe 375? I don't remember... The duck skins wound up like a Shrinky Dink but got really crispy - but much more tender than pork skin would be - so it was like a delicate cracker. It was delicious, but much more delicate than pork skin would be, which makes sense because duck skin is much thinner than pig skin.

I think the show is called Hot Ones - my wife used to like to watch it... whatever you do, don't try the one called The Bomb... not only is it ridiculously hot, but supposedly it is also disgusting. Some of the really hot ones ahve good flavor as well, but not that one.

Yay! It's that time of year again!

how much meat are in one of these crabs? I'm sometimes disappointed by crabs because I find that they're often a lot of work for very little payout.

were they similar to a hamachi type yellowtail? Those match your description (but I think they're typically a bit bigger)... one of my favorite fishes for sushi/sashimi.

Personally, I prefer the butter/cognac combo over the cream version. Sliced pears sauteed in butter with black pepper, then flambeed with cognac and finished with tarragon - heaven...

@liuzhouYeah, I don't know if you can tell from their website but XFF is more like a take out joint with some seats rather than a full-on restaurant. The one in my neighborhood probably has maybe 8 seats at a counter along the perimeter, and a sea of people hovering like vultures waiting for someone to get up (pre-pandemic). The menu you posted reminds me of a place we went to in Beijing that had a huge variety of chuan'r and hand pulled noodles of many different shapes and styles, as well as other dishes, bao, etc. XFF only does one type of hand pulled noodle - the biang biang style. I think one of the reasons why it became so popular here is that for a long time, there was really nothing else like it. For a long time, the only Chinese you could find in NYC was either Cantonese or Americanized Chinese or some hybrid of both. XFF was one of the harbingers of the regional Chinese food movement here, and for that I give them a lot of credit. Nowadays, it's a different scene - we have tons of regional Chinese places, everything from fancy sit down white tablecloth to barely more than takeout (aka take away).

Linner?

Is tofu considered low carb? They have that spicy tofu dish. I've never ordered it but seen people get it and it looked pretty good.

That is definitely not a low-carb friendly place! Unfortunately, I haven't been to one in a long time - probably pre-pandemic....