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Broken English

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  1. At Momofuku, we've been serving it by itself, braising ribs in the kimchi base paste, using it with roasted cauliflower or brussels sprouts (usually white kimchi), making shrimp cracker style puffs with it using tapioca starch, and pureeing it for various accompaniments. The recipe in the Momofuku cookbook is a good start.
  2. Possibly because it is colder if you're rolling it from near frozen for the last turns, but it doesn't make sense to me either. So long as you're getting a result you're happy with, who cares?
  3. I am also wondering if, since you can't get brine shrimp in Australia, you can substitute shrimp paste in equal quantity, or what a viable alternative would be. Kimchi has quickly become one of my favourite foods since I started my last job, and I'd like to try my hand as well. The key to the kimchi where I work is leaving it at room temp for a few days before refrigerating it. Well, at least that's what I'm told.
  4. Broken English

    Worms in fish

    I've worked with Wahoo and Cod over the years that have worms running through the flesh. They are harmless, but they often damage the flesh around where they are, so I just cut them out and try and neaten it up. Different species are more susceptible than others.
  5. I've had no trouble in Australia. I haven't seen it in the US or Canada in the few years I've lived here, but I haven't looked either.
  6. I love Forum brand. Not sure if it's available in your part of the world, but it's a great high quality option.
  7. No heat. Xanthan is cold soluble, plus heating would alter the freshness of the vinaigrette.
  8. I've done a fair few canape-only events, and I think you'd be well advised to plan on making 80 of everything. Choux can be baked then frozen and reheated on the day, so to minimise stress, that's what I'd be doing. Basically the less you have to do on the day, the better off you'll be, and the more able you'll be to ensure quality, rather than scrambling to push food out.
  9. Bombay Sapphire gin and a large bottle of ginger ale. Looking forward to taking it easy and enjoying my days off.
  10. I use Xanthan gum and make the vinaigrette in the blender. The result is glossy and well emulsified (stable in my experience for at least a week) and actually sits up a little on the plate without running and ruining the look. I just add the vinaigrette ingredients excluding the oil into the blender on low speed, add a little xanthan and stream the oil in like making mayo. Add a little more Xanthan if it looks a little thin, and blend on high speed for a minute or so. Of course, this works better for making large quantities as the blender picks it up better, but I think it gives a better result than lecithin, and is more stable. As for Xanthan percentages, I have no clue, I just add little by little until it looks right.
  11. It may be healthier than white, but I like rice as a neutral flavour to absorb whatever it's served with. Brown rice adds an unpleasant flavour and aroma to food, and I would sooner go without. If I want a nutty flavour that doesn't taste muddy and odd and won't make me run away screaming, I'll take wild rice any day of the week.
  12. I think Bill Maher makes a great point. One of the panelists on Real Time said that people in the public eye should be blacklisted for using the word, and Maher replied by asking if we should ban rap records because of the frequent use of the term. Making it more complicated is that there remains a deep undercurrent of racism in most societies, so is it fair to crucify someone should the term slip out? I'm not defending the use of the word per se, but the end result seems harsh considering that Trey Parker and Matt Stone were able to build an entire episode of South Park around the term, which was used dozens of times in the episode. I know that they were using it within satire, but that doesn't stop the word from being said. In short, it's not a word I like to hear in any context because of the negative stereotypes and connotations it conjures, but to drag down a career seems like overkill.
  13. Fresh, and I mean ocean fresh, fish. I grew up on, and my Dad owns a restaurant on a small World Heritage Island,where the fish are delivered to the restaurant within 6 hours of being bled and iced down. Even as a small kid, I refused to eat fish that were frozen, I'd simply spit it out and throw a tantrum if you believe my mother's stories. I will so rarely order fish anywhere simply because it will never match the taste memory embedded in me. I don't know whether it's psychological or I have some super taste buds (okay, it's clearly the former), but for me eating fish is so much more about context than how I feel on the day.
  14. It might also be a blueberry thing. My hands-down favourite jam is made with Mortiños, which are Ecuadorian-native highland blueberries. They make a lovely sauce in the pot, regardless of how much pectin I add (I use Citric Pectin, since it's what's available, and boost it with shredded apples in the jam base itself). However, by two or three weeks from jarring, it's a perfect thick consistency, just exactly as you're describing with your preserves. So maybe the answer isn't more pectin or any other change, but just a bit more anticipation time? Blieberries are high in pectin content themselves, which fuels my confusion. I think this one may remain a mystery. Next time I'll just allow a bit more time before testing the set.
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