huiray

Basically from the same region, in my understanding. I tend to think of "shanks" when thinking about bone-in cuts and "shins" when thinking about off-the-bone. Yes, I definitely see shins (entire shins) off the bone. I get them most frequently at the local Chinese grocery store/supermarket I usually go to, typically around a foot or so long (or shorter) and oh, maybe up to 3 inches or thereabouts in diameter on average. Usually around US$3/lb. No, I doubt they come from organic, grass-fed, specially bred and selected cows. :-) I cut them up into different-sized rounds (usually) as desired when the time comes to cook them. I haven't done side-by-side comparisons between shin/chuck for beef stock flavor, sorry. Here's a pic of one of those whole shins I get from my Chinese grocery, but which I had cut up into rounds when the pic was taken: http://forums.egullet.org/uploads/monthly_08_2013/post-71503-0-11144700-1377519179.jpg p.s. For myself, just personally speaking, I would find a stock or soup without fat to be...not as desirable as one with some fat. But that's just me.

Beef shins? Fairly cheap. Or beef shanks. Much more expensive and if you don't mind bones - oxtails give very flavorful stock. Prized in E/SE Asian beef stocks. (Besides old-fashioned Western-style oxtail soup) Lots of gelatin from both. Just curious, would you make beef stock from marrow bones? Is it just your taste/usage preference that "no fat" be involved, or are other considerations involved? ETA: After posting I see rlibkind has made the same recs. :-)

There are also certainly people who have never used garlic or cooked entire chickens. They may use other seasonings, or cook chicken parts - or, yes, buy cooked chicken or meats and packaged salads and things like that, and may even patronize fast food places. Quite a lot of people, I venture to guess, and they are probably none too much the worse for it. For all one knows (I'm guessing here) TV cooking shows also may not be programs some folks have much inclination to watch. I also remember an episode of Top Chef Masters (while we're talking about TV shows) where roast chicken was made by Jonathan Waxman and all the chefs commented that it was easy to put a chicken in the oven and render it "cooked" but actually difficult to make really good roast chicken, which Waxman was acknowledged by them to be capable of doing. Years ago when I had my house-warming get-together one of the things I placed out was sautéed filet beans. They were basically untouched, and I heard later that folks didn't know what they were since they didn't look like the "normal" (much larger) green beans. The sliced tomatoes and mozzarella cheese was popular. The daikon and beef short ribs braise was loved by some, untouched by others. Of the cheeses on the cheese plate, the cheddar and similar went fast while the "more esoteric ones" like camembert and blue cheeses were barely touched. And so it went. (p.s. my guests then were my new neighbors (of unknown food preferences) and folks from work, not "foodies" - or eGulleteers) (Oh, BTW, the folks who sampled the more "esoteric things" tended to be folks I relocated with from NJ, or someone with a non-white spouse. :-) )

I think Yee Sang (魚生) (Google images) ought to qualify as a "composed salad". Here are some that I've made in the past. Of course, after the "toss" it is no longer neatly arrayed. :-) :-D http://forums.egullet.org/topic/137686-salad/page-5?p=1905141#entry1905141 http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012%E2%80%932014/page-6?p=1909399#entry1909399 http://forums.egullet.org/topic/146451-dinner-2013-part-6/page-6?p=1947655#entry1947655 (scroll down) Some additional comments about the dish: http://forums.egullet.org/topic/137686-salad/page-6?p=1910133#entry1910133 http://forums.egullet.org/topic/137686-salad/page-5?p=1905146#entry1905146

I assume you are talking about Mentha species, not other "mint-like" species. Spearmint, peppermint, those sorts. Try some Vietnamese dishes - peppermint (Húng Cay) and spearmint (Húng Lũi) are used frequently (and often generously when used) in the cuisine. How about some herb salads? As for mint pesto - I've not made it myself but have sampled it made by local chefs. I think mint by itself is fine, just add more cheese maybe. Pecorino Romano sounds good. How about combining it with arugula as an alternative "diluting green"?

Don't forget Mint Juleps. :-)

Braised bamboo shoots, wood-ear fungus & shiitake mushrooms (see here) with soba noodles.

Why not order from them? ETA: p.s. From a different cuisine/tradition - but have you tried the stuff at Claus' German Sausage & Meats?

• Fresh "winter bamboo shoots" (the large head type) - halved, bracts and woody parts peeled/trimmed off, then quartered; simmered in water for a while. Fresh slender bamboo shoots (packaged) simmered in water for a bit too. All combined & sautéed w/ smashed garlic (lots) in vegetable oil followed by a slurry of mutenka shiro miso [Maruman] & preserved beancurd with sesame oil [Gold Bole], cooked a bit, then trimmed fresh wood-ear fungus and halved fresh shiitake mushrooms added, the mix covered & simmered. Firm tofu cut into blocks added, simmered to completion. Seasoning adjusted. • Fresh asparagus & trimmed scallions sautéed w/ oil & fish sauce containing chili & whole anchovies (Mam ca com an lien) [Quang Tri Food (Hanoi)] (this one), Cap Jempol chili sauce, and nuoc mam pha san [CHL], then tossed w/ just-cooked-and-drained fresh skinny wonton noodles.

That might indeed catch the attention of yuppie foodie wannabies!!! I hope not, of course, because "pig trotters"/"pork hocks" ought to be widely available to everyone at reasonable prices , in my view. Selfishly too, of course, since I would certainly cook them in the manner commonly used in E/SE asian cuisine and I would hate for them to be priced at a premium because of some notion that they are the next Hot Thang.

Doubt we'll see much less of Padma. But perhaps, just perhaps, Richard Gere might turn up as a guest judge or something...

So far today: Broad Ripple Farmers' Market (1st day of the season): Purple-headed asparagus, "French Breakfast Radishes", Farm brown eggs, "Epi wheat stalk" bread loaf, red-bulbed spring onions. Darn, the vendor I was expecting to have morels was completely bought out of them even before the market officially "opened for business" (I protest!!), and a large part of it went to a greedy restauranteur who swooped up much of it. Marsh Supermarket: Wild Gulf shrimp, Kumato tomatoes.

Hainanese Chicken Rice. Yellow-skin chicken. Bok choi in some of the poaching stock. Rice cooked w/ the stock w/ lots of rendered chicken fat & pandan leaves (frozen). Ginger-scallion sauce. Garlic-light soy-jozo mirin sauce. Beauty shot after scrubbing w/ kosher salt & rinsing before stuffing w/ ginger & scallions & poaching:

See preceding posts in this thread. :-) ;-)

Have you ever tried blanching it (romaine) in oiled hot water, draining, then drizzling with something like oyster sauce or ponzu sauce or some savory sauce of your liking? Or stir-frying it with some garlic & sauce of your choice?

Various soups since my last post. • Winter melon soup. (http://forums.egullet.org/topic/146717-dinner-2014-part-1/page-15#entry1954691) • Daikon & Chinese mushroom soup. (http://forums.egullet.org/topic/146717-dinner-2014-part-1/page-19?p=1955996#entry1955996) • Chicken broth w/ chicken skin, scallions, coriander leaf. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/#entry1956588) • Harm Choy Tong w/ pork spare ribs. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-2?p=1957183#entry1957183) • Double-boiled pickled mustard & duck leg soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-6?p=1958541#entry1958541) • Double-boiled herbal duck soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-7?p=1958717#entry1958717) • A version of Choy Kon Tong. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-10?p=1960143#entry1960143) • Miso soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-12?p=1960811#entry1960811) • Pork belly & lotus root soup. (http://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/page-4#entry1961767) (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-13?p=1961768#entry1961768) • Duck & pickled mustard soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-16?p=1962535#entry1962535) • Fuzzy melon, tofu puffs & woodear fungus soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-17?p=1966863#entry1966863) • Lotus root soup w/ pork spare ribs & other stuff. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-2?p=1955314#entry1955314) • Lotus root & bamboo shoot soup. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-3?p=1957920#entry1957920) (Scroll down) • Hairy gourd & beef soup, w/ other stuff. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-4?p=1959542#entry1959542) • Watercress wilted in chicken broth. (http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955452#entry1955452) • Bak Kut Teh, w/ pork belly & spare ribs. (http://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/page-4#entry1958300) (http://forums.egullet.org/topic/146719-breakfast-2014/page-6?p=1958301#entry1958301) • Beef shin stew. (http://forums.egullet.org/topic/146719-breakfast-2014/page-7?p=1959812#entry1959812) • Pork belly, spare ribs, miso, burdock root, daikon, shiitake mushroom soup. (http://forums.egullet.org/topic/146719-breakfast-2014/page-8?p=1960991#entry1960991) Noodle soups: • Chicken broth w/ carrots, celery, mee sua. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-2?p=1956428#entry1956428) (http://forums.egullet.org/topic/146719-breakfast-2014/page-5?p=1957419#entry1957419) • Quasi-prawn mee. (http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955183#entry1955183) • "Hot & Spicy Flavor Instant Vermicelli", gussied up. (http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955679#entry1955679) • Miso soup w/ fresh spinach. (http://forums.egullet.org/topic/146719-breakfast-2014/page-5?p=1957043#entry1957043) (scroll down) • "Instant Noodles Artificial Hot & Sour Shrimp Flavor" with other stuff. (http://forums.egullet.org/topic/146719-breakfast-2014/page-6?p=1958108#entry1958108)

I wonder if they will make a foray out to, oh, say, Cape Cod...or Marblehead...and there might be (I wonder) something involving "scrod" and/or the "No Name Restaurant". :-) ETA: It would be interesting if they went to East Cambridge as well and did a "Portuguese in Cambridge" segment. Or had a "night out" at Ryles - and sampled their cocktails (like their "Orgasm" - which they had at the time I lived there) and took in the Jazz there, the place where many Jazz bands and musicians cut their teeth...

Two recent lunches. ------------------------- • Eggs scrambled w/ Chinese chive flowers (& stalks), white asparagus, sea salt, Voatsiperifery pepper. This came out odd-tasting; I should have listened to my internal voice saying "Nooo...use white pepper instead...". • Edible amaranth (red-green variety) (Seng Choy) stir-fried w/ garlic, vegetable oil, (softened) dried prawns (Har Mai), shaved toasted belacan (dried fermented shrimp paste), w/ seasoning adjusted. • Leftover duck & pickled mustard soup. See here. • White rice. -------------------------- • Deep-fried soft tofu slices. (No breading, no flouring) A favorite war-horse of a dish for me. Eaten w/ sliced scallions and Lingham's Hot Sauce diluted w/ fresh Key Lime juice. • Deep-fried chả giò tôm cua (Vietnamese spring roll w/ crab & shrimp). Eaten w/ pickled cucumbers & scallions.

• Fuzzy melon, fried tofu puffs and fresh wood-ear fungus (&garlic) soup, using chicken stock. Smashed garlic cloves sautéed in vegetable oil; de-skinned & sliced fuzzy melon (chit kua) added, tossed around; chicken stock added; simmered briefly; trimmed fresh wood-ear fungus and tofu puffs (halved) added; simmered to completion. • More of the pork belly fried rice from here. (no pic)

That Texas move might not be impossible... http://eater.com/archives/2014/05/01/is-californias-sriracha-factory-considering-a-texas-move.php

That looks very good, chefmd!

p.p.s. "7 biji bawang merah" is not quite "7 onion seeds"; rather, it is "7 shallots", of the size commonly used in the cuisine and in SE Asia which would perhaps be around 1" to 1.5" in diameter. (Also, "4 garlic pillowcase" should be 4 cloves of garlic. :-) ) ("biji" is a measure word; "bawang merah" is "onion red" = shallot, as the closest cousin in the West)

Pork belly fried rice. With ramps, scallions, celery, eggs. Sea salt as sole other seasoning. Chopped ramp bulbs & gently crushed scallion whites trimmed to 2-inch lengths (halved) sautéed in vegetable oil. Thinly-sliced pork belly (skin removed) added, salted, left to "brown" slightly and be "released" from the pan surface; turned over/tossed over roughly with the spatula, sautéed a bit more. Reserved. More oil added to pan juices/liquids, 3 farm eggs broken directly into the pan, scrambled/"marbled" in situ. Several-days-old white rice added, mixed in/tossed around. Reserved pork belly & ramp bulbs & scallion whites added back in, mixed/turned. Chopped celery followed by the leafy parts plus purplish-stems of the ramps then went in, everything tossed/mixed around on high heat till done. Covered for a minute. Served w/ chopped scallions (mostly green parts).

"Buddha jumps over the wall" I seem to recall was so named because the dish was so deliciously smelling and tasty in the eating that Buddha himself (the archetype of Buddhists, avowed vegetarian) (or at least Buddhist monks, generally speaking) was (were) enticed to jump over the monastery wall so he (they) could get at the dish and eat it. :-) "Dogs Refuse Them Buns" (狗不理包子) are those Tianjin pork buns popularized by that chain restaurant (e.g. this one, or this one, etc) named after the erstwhile fellow, yes? Which have become tourist traps of sorts?

Interesting to hear. Yes, the peanuts are usually toasted/"grilled"/"fried" (Malay: goreng) before making the satay sauce in Malaysia. Here's one web-published recipe, by "Cheff" (a cooking personality with a mixed reputation) for the satay sauce (for chicken satay) purportedly from Haji Samuri, which is the most well-known (and reputed**) purveyor of satay in Kajang, Malaysia, which in turn is supposed to be the kind that is held up as the popular standard for satay in peninsular Malaysia. Whether or not that recipe is genuine, who knows. Heh. http://resepicheff.blogspot.com/2013/10/kuah-satay-haji-samuri.html Google translation. (p.s. "dihiris" = sliced; "dikisar" = ground/ground up) ** Its reputation has had ups and downs in recent years, especially at the new restaurants/outlets beyond the "mother restaurant" in Kajang. Even the original one in Kajang has had mixed reviews in recent years, especially since the old guard moved on/passed on (I think). C'est la vie.