eatingwitheddie

FRIED GLUTINOUS (STICKY) RICE Try the following recipe but be careful to taste and check the seasonings (salt, soy, pepper, MSG). I'm writing this recipe out from memory and haven't had a chance to measure the exact proportions. I'd bet that it's on the money or pretty close. By the way, this is exactly the same techingque you would use for making regular fried rice. eatingwitheddie 3 c cooked sticky rice, chilled or room temperature 3 T vegetable oil 2 eggs, lightly beaten 1/2 c finely minced onion 4 dried black mushrooms, soaked and cut into 1/3” dice 4 oz cooked meat: you may use one or a combination of meats such as roast pork, cooked Chinese sausage, ham and /or chicken, cut into 1/3” dice 4 waterchestnuts peeled, rinsed and cut into 1/3” dice (opt) 2 tsp salt 1/4 tsp ground white pepper 1/2 tsp MSG (opt) 1 T Kikkoman soy 1-1/2 T dark soy 1/2 c finely chopped scallions 1) Preheat your wok for 2-3 minutes: until it is smoking hot. With the heat turned to its highest level add the 3 T of vegetable oil swirling it so that the oil evenly coats the pan. Add the eggs and cook stirring for 5-10 seconds until they are mostly set. 2) Working quickly add the minced onions and mushrooms to the wok, and cook stirring constantly until the onions start to become translucent, about 30 seconds. 3) Next add the rice, meat and waterchestnuts and continue stir-frying for an additional 3-4 minutes: so that the rice grains separate from one another and the food starts to get hot. 4) Flavor the rice: When the rice in the wok is steaming hot, mix in the salt, pepper and optional MSG. Next add the two soys, and continue stirring so that everything is evenly colored and piping hot. Taste the rice for seasoning, it may need a little more salt or soy. Make sure to use enough dark soy so that the rice has a fairly deep brown color – a characteristic look for sticky rice. 5) At the last moment toss in the minced scallions, stir a few more times to distribute them evenly and serve. Keywords: Chinese, Main Dish, Intermediate, Rice ( RG146 )

They are sometimes found in a Cantonese restaurant with a serious BBQ program. Unlike the shorter thinner 'lop chang' they are ready to heat and neither need nor benefit from further cooking. However they can be tossed into a dish and just heated through. For instance they would be great in fried rice but not steamed over white rice.

You're welcome. Ed

That was a staple in my college days. It's still comfort food for me. What are the fatter and longer sausages (look similar to salami) called? My mom buys them sliced from a Cantonese butcher and they're usually hanging beside the bbq duck and other bbq meats. They're a little less sweet that the short, thin ones and I tend to just eat them on their own. The Cantonese phrase for sausage is 'lop chang'. It sounds like the sausage you're describing is a freshly prepared and cooked (that's why they're with the ducks in the window) ROAST sausage called 'kao' (roast) lop chang'. This actually is a VERY coarsely textured fresh (not dried like regular lop chang) sausage that is flavored and cooked like traditional roat pork. It is not a commonly prepared item in the US though I do run across it from time to time. I almost always try it when I see it, as roast sausage can be quite delicious.

I ate dinner in the Tavern 2 days ago: the first courses were in the $8-14 range (most $12-13) and the main dishes were in the $15-19 range, dessert was 8 bucks I think. I had some terrific Fisher's Island oysters that were $2.50 ea. I saw the current lunch menu as well, but it was for the main room. Main dishes were in the low $20's. i don't know if they have a different Tavern lunch menu. The dishes offered are different in the front and back -- simpler in the Tavern room -- the quality in both is quite high.

There are two primary types of sausages sold in Chinese butchers and food markets: pork and duck liver. While the store may be selling more kinds than this, they typically are one or the other and differ in the coarseness/texture of the chopped meat filling. Additionally some sausages are prepackaged and usually refrigerated while others hang at room temperature behind the butcher's counter. I have never developed a taste for the duck liver sausages, I find their texture dry and mealy, but love the pork sausages. They are sweet, but go very well with certain flavor combinations. I would suggest purchasing the coarsely ground loose pork sausages. They are sold in multiples of two, because they are manufactured so that two sausages are tied together by a coarse rope. Since the sausages are hanging out in the open it is good idea to rinse them thoroughly under hot water before using them. A finicky chef I know actually suggests dropping in them in boiling water. In any event they must be wet cooked for about 1/2 hour before they are worth eating. You're right they do taste funny without cooking. One of my favorite ways to prepare them is with rice. When I'm making a pot of rice I frequently take 4-6 sausages and roll-cut them into 1 1/2" - 2" lengths and place them on top of my rice right before I cover the pot. After the rice cooks for 20 minutes and then rests for an additional 10 the sausages are beautifully cooked and the pork fat drips down and flavors the rice. Delicious! If you have any leftover, this rice also makes particularly good fried rice.

MAKING WONTONS We often stir a little water into a dumpling filling to make it juicy. I find that a generous amount of ginger and scallion are one of the keys to making a tasty filling. I usually don't infuse them into liquid but prefer to mince them finely and add them directly. You might also want to consider infusing them into a little rice wine or sherry if you don't want the water. I would suggest flavoring your pork with salt, white pepper, a touch of sugar, MSG (if desired), ginger, scallion, egg white, a little soy (kikkoman would be my choice), a tablespoon of sesame oil, a tablespoons of rice wine or dry sherry, a little cornstarch, and if you have it and like it any or all of the following: a little finely chopped reconstituted Chinese mushroom, a little chopped waterchestnut and/or some chopped fresh cilantro. It's best if you start with coarsely ground somewhat fatty pork. Combine everything in a mixing bowl and then, this is very important, mix the filling vigorously. I use a large wooden spoon, and suggest stirring in a circular motion for about 5 minutes. You want the filling's texture to change and 'tighten' up. By the way it's this mixing which will help absorb the water that concerns you. Should you find the mixture is still too loose just add a little more cornstarch. Now I'd suggest making a test wonton to check the flavoring. It will be cooked when it floats to the surface and puffs slightly. Taste and correct the seasoning. In order to make the filling quite tasty it is necessary to season the 'farce' with a generous saline component (salt/MSG/soy sauce) as well as enough ginger and scallion.

WORKING WITH SICHUAN PEPPERCORNS While some chefs may make a flavored oil from them, the most common way to use Sichuan Peppercorns is to toast them lightly until they are fragrant. To do this heat them in dry hot pan untlil they smell good and just start to color lightly. Let the peppercorns cool for a few minutes and then grind them finely. I like to use my Japanese grinding bowl for this, but a mortar and pestle works well or even just the end of a clever's handle in a small bowl will do the trick. I then pass the powder trough a strainer to remove any larger pieces. This very fragrant spice may now be used to flavor a dish. The Chinese words that denote the use of this Sichuam peppercorn are 'Ma La' which translates to 'numb, spicy'.

The dumplings at Fred Dumpling are good (and amazingly priced), but to my taste, when they're properly prepared, the fried dumplings at New Green Bo on Bayard St. are the best in the industry. They are a slightly different shape than most: more elongated with ends that are almost left open. This style is sometimes referred to as a Dragon's Eye dumpling.

The place Fat Guy is talking about is really called Dumpling House and it's located at 118a Eldridge bet Grand & Broome. They make an interesting beef sandwich as well. It is a slit open wedge of sesame bread filled with thinly sliced room temperature five-flavor braised beef and garnished with shredded carrot salad and fresh cilantro. At Fried Dumpling on Allen I'd suggest the vegetarian dofu skin wrapped spring rolls.

Sauteed Fresh Shitake Mushrooms from China I contributed these mushrooms to the eGullet bread event last Sunday and have had a number of requests for the recipe. Here it is. 3 lb fresh shitake mushrooms 3 T olive oil salt black and white pepper 1/4 c minced scallion tops (green part) or parsley Prepare ahead: Trim away and discard the mushroom stems (they are good for stock), then clean them by wiping with a damp cloth or if they are very dirty, briefly swishing them in a basin of cold water. Dry the mushroom caps if necessary, then cut into coarse shreds. To cook: Put 2-3 tablespoons of olive oil in a preheated saucepan large enough to hold all the mushrooms. Add the shallots and cook for a minute without browning. Add the mushrooms and a little salt and cook over fairly high heat, stirring from time to time to prevent sticking. After a couple of minutes the mushrooms will start to give off liquid, wilt, and decrease in volume. At this point increase the heat and boil down the liquid until it has completely evaporated and the mushrooms have a concentrated flavor. This will take about 5-10 minutes depending upon your stove, the pan you’re using, and how much liquid is thrown off. Next, adjust the seasonings, the mushrooms will be bland without enough salt and pepper, and at the last minute toss in the scallions or parsley. Note: The quality of this dish is really all based on the terrific quality of the mushrooms. These fresh shitakes from China, known as ‘hwa goo’ or flower mushroom in English, are only available at a few Chinese specialty vegetable shops in NYC’s Chinatowns. In Manhattan I have bought them at a few different street vendors at the corner of Grand and Forsyth/Chrystie Sts. Keywords: Side, Chinese, Easy, Vegetables ( RG116 )

Can you describe this dish please?

They are regular old-fashioned American flapjacks -- small, each just 4-5" in diameter. Many years ago Mitchel got this recipe from his mother and he certainly has made the most out of it. They have an eggy moist quality that is just terrific. I'm pretty sure the batter needs to be made a day in advance. He never shares the recipe - I've tried more than once.

3 quarts

An old friend, Mitchel London is a great and some times inspired cook. Forget about all the other things which are excellent, just eat the pancakes. Simply one of the best things I've ever had! You wouldn't believe that such a simple item could rise to such great heights. Triple YUM. Worth a considerable detour.

They're fine for a stir fry. To work with them press the mushrooms flat in between your hands and squeeze out any extra soaking liquid. Typically you might want to cut them in half -- the classic technique is to hold your knife at a 45 degree angle and cut them on a bias. They should be stir-fired in a little oil along with other vegetables and protein and then sauced/flavored with whatever flavorings you're using for the rest of the dish. If you have a Chinese recipe using fresh shitake (unlikely, they almost always use dried) just substitute the reconstituted ones.

Chances are excellent that your mushrooms are in perfect condition still, and don't worry about what will happen to them once they're open. Just keep them tightly covered and in a dark, dry, place. Using them is a different story. The mushrooms along with their soaking water making a great flavoring base for a risotto or a mushroom soup. Use them in an omlette just the way you would use fresh mushrooms. They would make a great flavoring for a beef stew or a sauteed chicken dish. Make sure to soak them until they're quite soft. Traditionally 20-30 minutes in warm water is what's called for, but I often soak them for a day or two or more in cold water. Trim away and discard the stems after soaking, though they do make a great addition to a stock pot.

These sound like pleurotus eryngii (Also known as King Oyster, Eryngii, King Trumpet, Pleorote du Panicaut, Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello). They're actually a kind of oyster mushroom which is why the flavour is so mild. See here. Great work Jinmyo, you sleuthed it out! Took a look and these are definitely the mushrooms we've been seeing. The whole spiel about the texture fits perfectly. Thanks.

Ruth I know you just returned from what must have been a very exicitng trip to China. If you don't mind, would you share some of your food experiences with our readers? Personally I'm interested in: a) food markets b) street food c) memorable things you ate d) the restaurants you visited and what you ate e) how well did you eat f) how much foods and meals cost g) did you get to do any cooking there I've been waiting for you to get back!

Yes I've noticed them as well and have tried them once or twice. They do seem somewhat like fresh porcini but have a very different and subtler (to me blander) flavor. I found their stems to be quite firm and in need of long cooking. I made a beef stir-fry with them, but I'd be really interested to see how they are typically used in Shanghai. Also I wonder if these mushrooms are found in other Asian countries such as Japan and Korea. Plus I'd love to hear how a botanist would classify them.

Yes they have a strong and wonderful taste and would be great for a risotto where you want an assertive flavor and aroma. Actually when they are raw they have the most intense perfume. On a few occaisions I was shopping and left the mushrooms in my car. When I returned and opened the door the smell was extraordinary.

This recipe will work fine with regular shitakes or other type of mushrooms including good old button mushrooms. Go ahead and try it, you'll get a delicious result. However the mushrooms that you tasted are a different, and to my mind, a really superior variety of shitake. The dish tasted so good because of my cooking, but also because of the flavor and aroma of the mushrooms themselves. They're worth seeking out.

I contributed these mushrooms to the eGullet bread event last Sunday and have had a number of requests for the recipe. Here it is. Sauteed Fresh Shitake Mushrooms from China Ingredients: 3 lbs fresh shitake mushrooms 2-3 tablespoons olive oil 1/4 cup minced shallots salt black and white pepper 1/4 cup minced scallion tops (green part) or parsley (I used scallions because that is what I had available) Prepare ahead: Trim away and discard the mushroom stems (they are good for stock), then clean them by wiping with a damp cloth or if they are very dirty, briefly swishing them in a basin of cold water. Dry the mushroom caps if necessary, then cut into coarse shreds. To cook: Put 2-3 tablespoons of olive oil in a preheated saucepan large enough to hold all the mushrooms. Add the shallots and cook for a minute without browning. Add the mushrooms and a little salt and cook over fairly high heat, stirring from time to time to prevent sticking. After a couple of minutes the mushrooms will start to give off liquid, wilt, and decrease in volume. At this point increase the heat and boil down the liquid until it has completely evaporated and the mushrooms have a concentrated flavor. This will take about 5-10 minutes depending upon your stove, the pan you’re using, and how much liquid is thrown off. Next, adjust the seasonings, the mushrooms will be bland without enough salt and pepper, and at the last minute toss in the scallions or parsley. Note: The quality of this dish is really all based on the terrific quality of the mushrooms. These fresh shitakes from China, known as ‘hwa goo’ or flower mushroom in English, are only available at a few Chinese specialty vegetable shops in NYC’s Chinatowns. In Manhattan I have bought them at a few different street vendors at the corner of Grand and Forsyth/Chrystie Sts.

I would advise springing for the cost of a phone call. From my experience they are often reserved MORE than a month in advance. As a restaurateur, when I receive a phone call for a reservation and the call is from overseas, I take it very seriously. I think it's much easier to say 'we're full' to a fax or email. Also I would be quite flexible with them about the time, and if they were full I would start in about being a serious foodie from eGullet. Tetsuya soaks up media stuff. I phoned a month ahead, was told they were full, but then said I was willing to come at any hour and they squeezed me in for an 11:30 AM lunch. It was well worth it. If you have time I would suggest enjoying a couple of meals there. I would if I could. I doubt you will find any better opportunity for great food. For my money Tetsuya is up there as one of the best chefs in the world (same league as Gagnaire, maybe better). I've written about this in another thread, but I was lucky enough to spend some personal 'going-out time' with Tets. We went to a terrific Cantonese seafood specialist in Sydney's Chinatown, where Tets eats very often, like every night. Century is a fantastic place to sample Australia's world-standard seafood. Giant Australian Crabs, Mud Crabs, Lobsters, local Oysters, Barramundi, Morton Bay Bugs, Prawns, Baby Abalone are all available live here. Bring friends (to sample lots) and money. Big YUM.

Jonah crab is a rock crab from maine -- it's tasty and most importantly affordable