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dcarch

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Posts posted by dcarch

    Chinatown Fish Markets

    in New York: Cooking & Baking

    Posted

    I have a somewhat different view.

    The most important thing to consider is that most Chinatown stores and fish markets are very high volume in sales. They have very large turnover, and most of their goods are very fresh because of high turnover.

    Yes, if you sell a lot of stuff, you will also end up with a lot of leftover, picked over stuff, but you don’t have to buy those if you are a smart shopper.

    They have tanks and tanks of all kinds of live fish, not just illegal black fish. Lobsters, shrimps, crabs -------. Yes you will find almost-dead fish floating upside-down in the tanks, but you are allowed to pick what you want to buy, just don’t pick those dead looking ones.

    Chinese shoppers are very fussy. They demand fresh seafood and good prices, or they go some place else.

    They have such incredible varieties that you cannot find anyplace else and such good prices. Razor clams at $5.00 a lb, comparing to $11.00 a lb in Eataly. I am willing to put up with messy Chinatown fish markets for their varieties and great prices.

    dcarch

    IMG-20110522-000061.jpg

    Dinner! 2012

    in Cooking

    Posted

    Blether, wonderful looking pulled lamb.

    percyn, very nice platting, Grouper on couscous.

    Franci, you take great pictures of wonderful dishes.

    robirdstx, yummy Chicken Scaloppini.

    Kouign Aman, Very healthy dishes, they look delicious.

    Kim Shook, Well, we miss your cooking. I am glad you are back. Fantastic dishes you have been hiding from us.

    Anna N, butter chicken, sounds intriguing.

    SobaAddict70, beautiful Penne with cauliflower.

    mm84321, thank you for continue showing your amzing creations.

    Keith_W, I think your salt baked fish looks very impressive.

    ScottyBoy, the Chicken tetrazinni looks very appetizing.

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    A few recent meals

    Dcarch

    Sous vided Drumsticks with steamed cauliflower.

    drumstick2.jpg

    drumstick.jpg

    Simple Mac & Cheese

    MacCheese2.jpg

    MacCheese.jpg

    Deep Fried Pork on lettuce

    friedporklettuce2.jpg

    friedporklettuce.jpg

    Big Red Ruby with Bean Sprouts

    ruby2.jpg

    ruby.jpg

    Berkshire Pork

    in Cooking

    Posted

    A good friend will be sending me different cuts of Bershire pork.

    Known as Kurobuta Pork in Japan and Berkshire Pork elsewhere, a very nice kind of pork.

    My friend raised the pigs herself free-range and organic. They were young when they were slaughtered.

    What would you suggest?

    I have a sous vide cooker, but I don't always insist on sous vide everything.

    Thank you for your help.

    dcarch

    Using chicken feet for stock making

    in Cooking

    Posted

    Sorry, off-topic:

    1. How do they de-bone duck's feet? You can buy them in Chinese stores, and they are not that expensive.

    2. I have never seen turkey feet. You can buy animal feet for all animals (except fish), but not turkey. Do they have GMO feetless turkey? :laugh:

    dcarch

    DIY ice ball maker

    in Kitchen Consumer

    Posted

    "---How do you explain crushed ice melting faster than cubed ice based on the above?---"

    The ice may melt faster, but the total melted ice will be the same at the end. It depends on heat of phase change, which is a constant.

    dcarch

    Dinner! 2012

    in Cooking

    Posted

    Id like to read more details on the SV Orange chicken if you wish to share!

    :biggrin:

    Nothing complicated. I have this dwarf orange tree which makes a lot of small sour oranges. I used the orange rind and a few leaves to put in the SV bag. Very nice infusion of orange citrus flavor into the chicken.

    dcarch

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