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eugenep

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Everything posted by eugenep

  1. Here in the East Cost - the NJ-NYC area - I have read about the tri-tip but neve saw it in our super markets. So here in the summer, I did see a triangle shaped beef and I thought it might be the tri-tip at Costco. BUT ALAS!!! 😪 it was not the tri-tip but some meat called the Picanha?? I googled it and it was sirloin. I remember having this cut in this fancy Brazilian steak house which was overpriced (as with all NYC restaurants) I tried it myself owing to the $6 price tag. And - damn - it was super good over the Santa Maria style grill. It did have the smoke flavor bc it was cooked directly over the charcoal (as the Cinnamon Club and Modernist Cuisine stated) Ummm..I am also glad for Costo's $6 lb oxtail - very high quality. I think it's at that price bc it is out of season (as a soup making cut - which is unlikely in a hot summer). Maybe I'll find a recipe of smoking or grilling oxtail for the summer. I have tried Jamaican oxtail recipe but it doesn't taste on the same level as West Indies restaurants/stores for oxtail dishes
  2. Hmm..I checked out the TItan Outdoors website and it looks like they are out of stock for now at least See https://www.titangreatoutdoors.com/outdoor-cooking/open-fire-cooking/22-inch-adjustable-kettle-style-grill-attachment/899810.html
  3. I read in Modernist Cuisine, the Cinnamon Club, and other food writers that when you grill meat directly over charcoal, the fat and drippings will hit the charcoal, ignite, and create steam and smoke that will coat the food giving it an unbelievable smoke flavor that's incredibly delicious. So I started avoiding grilling the indirect method - i.e., (where meat is placed on the side and not directly over the charcoal) and a cover is placed on so the meat cooks slowly without burning. I saw in Mark Wiens videos on youtube that Thai, Japananse, and many East Asians grill directly over the charcoal (not indirectly like Americans for slower cooking meats) so I thought this method has some historical backing etc. But I did want to control the heat for long cooks over direct fire. So the Argentinian asado style seemed like a good fit - i.e., you just raise the grill grate higher above the fire so the meat doesn't burn while still cooking directly over the charcoal. Most asado style grills costs like $5k or something but I found this neat Weber atttachment for like $120 or something. I've been using it now for a few months all summer and it's working great. I highly recommend it. I got mine from Titan Outdoors but it looks like there are many sellers of this Weber attachment.
  4. I saw an episode of Steven Raichlen's Project Smoke on PBS and he cured a pork shoulder in wet brine with instacure/prague powerder #1 for a week before smoking it I was going to buy the Prague Powder #1 on amazon but wanted to seek advice from the professionals that know more about this stuff I've cured salmon to make gravlax with regular salt But does curing with pink salt lead to more flavor? corned beef brisket, cured with nitrite, sure tastes better than a normal salt brined brisket so I was just curious Are there any books that use pink curing salt that you recommend - for BBQ or charcuterie - for home cooks? thank you
  5. I do remember a really good recipe from a chef that marinated pork in bourbon whiskey overnight that worked really I did the same recipe without the bourbon at another time and the taste wasn't as good so I believe that alcohol does add something I read further that alcohol gives a taste to the meal - like penne vodka (where alcohol does make a difference) but I can't really place or be introspective enough about what alcohol adds to the dish I might have read one author say that it enhances the flavors that the food already has??? not sure if anyone has any idea about how alcohol adds to the meal? would be nice to hear it if you know. thanx
  6. I just get most of my seafood from Costco now - Ahi Tuna, Swordfish, scallops etc.. But does anyone know of anywhere in North New Jersey or the NYC area (with competitive prices that don't charge a premium) or by mailing (competitive pricing)? There are a lot of mail order seafood places online but they all have premium pricing or requires an order of $400 or more. I'm sure NYC has a lot of great seafood markets but the cost is usually twice that of normal. Costco prices are: $16 a lb ahi tuna; $16 a lb swordfish; $24 lb halbiut etc. Numbers higher than that but still close would be great if possible thank you
  7. Hmmm..I see it looks like scallop harvest declined from 60 million to 40 million lbs. I wonder if harvest amounts might go up next year and prices go down. It's really hard to pay $30 lb when I remember them being $16 pre-covid.
  8. Hey. Does anyone know why the price of scallops are soaring? It used to be $16 lb pre-covid and then $25 and now $28-29 (almost double) for U-15 size scallops at Costco. But the price of Ahi Tuna, salmon, and other seafood items are pretty much stable with little or not change. So I don't think it's just inflation.
  9. Hello, I googled an answer and it looks like people are defrosting the whole thing just to take apart a small piece and re-freezing the thing. I'm assuming this is bad for the food (defrosting and refreezing etc.). So I just want to separate a smaller 1 lb piece out of a giant block of 5 lbs squid/meat etc. Can I do so without hacking at it with a knife? I'm using a hammer from my Stanley tool kit currently. It's difficult and dangerous etc. I can't freeze portions individually because it come in a giant block from costco etc. Thank you for reading.
  10. I googled this question and there is no answer online. If professionals on Egullet could provide an answer I think it would help a lot of people searching in the future. Mature leeks sold in Western grocers - you can't eat the top bc it's too tough But baby leeks are sold in Asian grocers. Because it's young, I thought the top is tender too? Could I actually stir-fry and eat it? That is, is this done in East Asian cooking or cooking generally? I was going to cut of some of the top and stir fry to see if it's edible as an experiment but if...someone had knowledge about this and could share I, and others searching, would be grateful. thank you
  11. I see it in Asian supermarkets and I use it for an Asian stir-fry with small amounts of meat and a fermented sauce. It's been a while though since I had it and I think it's seasonal - I just forgot which season when available.
  12. I always thought the aim of vodka was to make the alcohol colorless, tasteless, and odorless - like water. Maybe the more it gets filtered, the more likely it will get close to being like water? I never understood the differences between higher end vodka's (Tito's, Grey Goose, Kettle One) vs. cheaper stuff - Smirnoff etc.? Isn't it suppose to be tasteless?
  13. This idea seems kinda interesting. It doesn't seem like 4 restaurants but 1 restaurant serving different foods but consumers can be fooled into thinking it's 4 since its a ghost/delivery-only kitchen. I think that former Uber-guy, Travis K., was investing heavily into this idea and building them out? Restaurants can take in the revenues of 4-5 restaurants if they can do it successfully. Article in the Wall Street Journal quote: " For his latest culinary venture, veteran New York City chef Franklin Becker has decided to tackle what might seem like a mission impossible. He is opening four restaurants at once, each with different themes and menus, from the Israeli-inspired Shai to the Southern-styled Butterfunk Biscuit Co. The challenge is mitigated by the fact that Mr. Becker won’t have any actual dining rooms to manage. The restaurants are delivery-only—or ghost kitchens, as they are called in the industry. And they will all operate out of a single location, a 490-square-foot space in Manhattan’s Soho neighborhood." See https://www.wsj.com/articles/new-york-city-chefs-go-the-delivery-route-11613829601?mod=hp_lista_pos3
  14. they serve spicy mustard at the dim sum restaurant I used to go to with my wife regularly before covid. I guess it works with dim sum. I dip my shiew mi in it.
  15. If the price of monthly rent is nearly the same as the monthly mortgage, I think you should just go ahead and buy the house. This way your rental payment becomes a mortgage payment and you get equity in the house - like mortgage payments become savings and investment in a house rather than payments to a landlord. I'm sure everyone already knows this but this was my reasoning in quickly buying a house. And..currently, it looks like if you just have cash in the bank, the interest is so low that you might be losing money by just holding cash. It seems better to turn that cash into a down payment and partial ownership in a house. The value of real estate seems to follow the rising price of stocks and other assets and is a safer, less risky investment. I hope you buy a house that you enjoy living in. I care more about design than other features. The pics I see of other guys' place on here looks amazing.
  16. I tried after watching this Marco Pierre White video on youtube. I didn't work. I then made another attempt using a Chinese recipe. That didn't work either. Finally, I tried using America's Test Kitchen. And IT WORKED!!! yes. It was a success. The told me the science stuff going on and that the high temp of an oven can dry out and achieve crackling but it will dry out the skin too much and make it tough, hard, chewy. This is exactly what happened to me in the past. So ATK would use low oven heat to dry out the surface just enough and cook the pork on a cast iron saute. This high heat and direct contact with the fire will crisp the skin fast without drying it out has hard and chewy and you'll get the cracklings. I was so pleased. Here's the free vid.
  17. can liquid nitrogen drop the temp of fish to -4 F ? In the NYC area there are sushi lunch specials were you get 3 rolls for like $12. The price is very low for sashimi quality fish. I've always suspected that many fish at supermarkets can be eaten raw without fear of parasites without the -4 F freezing temp and that sushi restaurants selling at such great prices are using such supermarket fish without the freezing. The FDA (and/or Florida regulations) say that eating raw fish without the -4 F freeze is safe as long as the fish is farm raised on pellets not containing parasites. See Further, the sushi chef in the vid confirmed many sushi restaurants do just what the FDA regulations permit and raw salmon that is farm raised and which can be purchased in the supermarket is used for sashimi without the super freeze. Helen Rennie's blog also says the same thing - that farm raised salmon, generally*, is safe to eat as sashimi along with brazino, hamachi (yellowtail) etc without the step of freezing to -4 F. This is such a relief and I think I"m going to go to Costco to get farm raised salmon and eat that raw (as maki roll, pressed sushi etc.) even though it's not commercially frozen to -4F. Further, salmon/fish from Norway, Scotland, Faro Islands and similar areas have such high standards of fish processing that it might already be sashimi grade when its from these countries (farm not wild).
  18. thanks for the info. This sounds strange but many of the Joe Juniors and Kamado Joes are out of stock at many places. The google search said many parts made in China and there's some sourcing issues which began in April 2020 and I'm guessing it's still ongoing. I have an 18 inch WSM. I fill it up only half full with charcoal - not a full load. I use the lighting method where I dump a chimney of lit charcoals in the middle and the outside ring is unlit. I know there is the snake method and other methods. This 1/2 load only lasts 3.5 hours at 212 F before I have to refill it. Just to save fuel, I wrap a brisket or shoulder in foil (Texas crutch) and put it in the oven for the remaining time to reach the 203 F or so in the meat. But you are using an 18 inch WSM with a full load and it lasts much longer? Like..does your technique differ from mine? My vents are open very little to control the 212F temp and there is my water basin (filled half way only).
  19. She said also that in China, chefs aren't seen as artists and celebrities like they are in the West. And that it's a low-brow profession. But people that lived in China say that's false but I don't really know myself. Maybe she is wrong?
  20. I used to come home at 7pm and cook also. So I end up eating at 9:30pm sometimes. But it's worth it to make food from scratch and really rewarding. It made my life more richer and fulfilling etc. I think you have the time to turn out excellent dishes. I tried cooking from cookbooks in college but it didn't turn out good. I didn't know why. But I paid a little bit more for some decent pots and pans at a sale and get okay equipment. And I stopped focusing on learning from recipes. And i focused instead on understanding the science of cooking - e.g., why long heat make meat dry; why salting overnight will keep meat more moist later when cooking; why heat will burn away a lot of flavors in delicate spices; why hot oil blooms flavors in spices. After learning about the basic science of cooking, it helped me approach recipes more easily - like I understood what I was doing and why the author wants me to put spices, meat, veg in a certain sequence. ....like I understood why some cooking time is longer and some is shorter etc. If you care about understanding cooking recipes and books from Cooks Illustrated can be super helpful. They will tell you why you are doing something every step: https://www.cooksillustrated.com
  21. I think she was trying to do research in the 80s or something when writing her first cookbooks and she said it was very hard to find region specific cookbooks or even cookbooks at all. I guess things changed overtime. I hope the best cookbooks in China gets translated into English so people in the West can learn directly from the source. Some of my friends don't know if they are actually cooking authentic Chinese dishes when they cook in the West.
  22. wow. It's like she's an authority not just to Western audiences but to the people that she writes about - that really proves here credentials. She did say during interviews that not many Chinese recipe books are published in China - like the cuisine of a particular region etc. - so I hope this promotes more book and recipe writing in the East.
  23. I currently have a 22 inch Weber kettle grill and a 18 inch Weber water smoker (Smokey Mountain model). The kettle is very easy to clean but is still large and I have to roll it out to the patio, uncover it, prep a bag of charcoal, and I think everything is bigger than it needs to be for 2 people cooking 16 oz (or 1 lb) of meat only. - I thought a smaller model would make my life easier. The Weber smoker is large like a barrel and I have to mount a pot of water on top of the charcoal. It burns a lot of fuel and it not as easy to clean up. You have to take it a part in 3 pieces and its a lot of work overall and not worth using unless you plan to smoke like 10lbs of meat - an entire brisket, etc. - and this happens rarely for me. This smoker is recommended by so many but there are air gaps in it that never completely seals and you can't shut out the fire completely so it's going to burn that remaining charcoal all night. It's not worth burning a 1/3 bag of charcoal for a 1 lb steak or 3 lbs ribs But I thought a kamado would save on fuel and would be easy to clean owing to its small size. I read that you can hold a torch directly over the charcoal and light it that way (which is easier than a chimney and saves on fuel). I might check out the electric models Barrytm mentioned and might end up getting the Kamado Joe Jr. Thanks for the info.
  24. I've been thinking about a smaller bbq/grill for just 2 people and I've been reading many reviews and the best quality seems to be the Kamado Joe Jr. Does anyone own such a device? I needed ask: (1) is it easy to setup and clean? (2) does it use very little charcoal and fuel? (3) what is your overall experience or do you recommend a better device? I own larger smokers and grills but the setup, cleaning, and use of fuel doesn't make sense when I'm just bbq for 2 people (my wife and I). So very easy setup and cleaning would be really important besides being able to smoke/bbq well.
  25. eugenep

    Dinner 2020

    it still looks good - I mean - I would eat it. That leaf looks quite large in relation to all the other ingredients.
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