KennethT

Can you post your recipe?

What makes this schnitzel Chinese?

Keep in mind that many of these are made in the same factory by a manufacturer who makes private label. This is very common in the appliance industry.

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.

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

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).

Yeah. Years ago, we had a friend who was a sommelier at Cafe D'Alsace so we went to visit her... they did a great version of it but I don't remember which cheese(s) they used.

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...

Interesting - I just saw this now. I've seen a bunch of her YouTube videos - she seems to have a Singaporean restaurant in London or somewhere like that. To be honest, of the few things I've seen her make, I haven't been that impressed....

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.

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.

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...

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.

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

Does the book discuss the difference of a dough that is stretched vs rolled flat into shape?

@gfwebHow did you know when it was done to 145F? Did you have a needle probe in there during the fry, or just go by color?

That looks great!

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...

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?

Dishoom? Can you be a bit more specific?

I'm looking at the Vollrath MPI series - 240V, probably the 2600W version.

For those with the Neuro-fuzzy, how do you do jasmine rice if it doesn't have a jasmine setting?

I have an inexpensive butane burner so I can continue to use my non-compatible cookware - it's ok and powerful (15000 btu) but it slides around a bit on the counter since its so light. Eventually I'll convert more of my cookware to induction.

Through their website, I can do both - I can actually search their complete catalog, including physical books that they don't loan - like in the research section. If I remember correctly, that Nyonya cook book was not on loan - I had to go to the main branch on 42nd St. and read it in one of their reading areas - I could take notes or make photocopies, but then had to return it before I left the building. I can also "borrow" what they have in their electronic catalog and either download it, or read it through a web browser.

Yes, and I looked at their selection - I just go online to their website nypl.org and log in - then I can search, put stuff on hold, etc. My first entry into Singaporean Nyonya cooking was a book that I borrowed from the library. I have a couple things on hold right now, waiting for them to bring to my local - who knows how long that will take nowadays. I have Suvir's book and one Jaffrey book on hold....