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Posts posted by eugenep

  1. 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 

    • Like 1
  2. 1 hour ago, dcarch said:

    Garlic scapes !!!


    Got a great harvest today. What are your best recipes for using garlic scapes besides making pesto?





    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. 

    • Like 2
  3. 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 


  4. 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. 



    • Like 4
  5. 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. 



    • Thanks 2
  6. 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). 

  7. On 12/25/2020 at 8:37 PM, CentralMA said:


    I'm primarily a Weber Kettle user, and have quite a few accessories both OEM Weber and other manufacturers. I've most of the sizes, but alas not the Ranch Kettle.

    Also an owner of multiple Weber Smokey Mountains.

    I've also a Large Big Green Egg and a Kamado Joe Junior. 

    Other grills too, oddball stuff. And a recent acquisition of a 2001 Weber Gas unit, my only gas grill in over 35 years.


    To your questions:


    If you find cleaning the Weber kettles easy to light, temperature maintain, and cleanup you'll find the kamado types just as easy, and after much practice much better at cooking over a live charcoal. The learning curve is a bit steeper, getting the temp to behave where you need it, planning the time and "arrangement" of the cooking routine.


    The ceramic grills create a better oven environment, once the thick walls soak in the heat it will radiate it nicely back to the interior of the grill. 

    The ceramic grills are great for high heat cooking. Pizzas are a treat coming off a ceramic grill. Extreme heat searing is easy to do.

    Long slow low temp cooking is better on a ceramic than on a kettle, but I still prefer my WSMs for the 18 hour cooks of pulled pork, brisket. Your comment that the WSM uses quite a bit of fuel I find odd, I can attain 15+ hour cooks on a single load of briquets. The ceramics are better though on lump consumption than a WSM.


    All that said, I use my kettles far more than I do the ceramics. The rotisserie for the kettle gets a lot of use year round. Pulling a chicken off the spit after an hour and a half, getting the meat off and having a the remains go into a pot for soup is great in the winter. 


    Big drawback on any live fire grill is the inability to safely have it on an attached deck, balcony, etc. 


    SO, if you have the $$$ to spend and enjoy cooking over charcoal by all means get the Joe Junior. If you enjoy it, you'll outgrow it and soon have a larger ceramic next to it.





    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). 

  8. 20 minutes ago, liuzhou said:

    Well, she didn't go to China until the 90s, as did I. And there were plenty of cookbooks then.

    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? 

  9. 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



  10. 1 minute ago, liuzhou said:


    She really said that? It's not true! There are many recipe books published in China, including regional recipes. I have several. Including several Sichuan books.

    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.

  11. 12 hours ago, rustwood said:


    I think it would give some useful perspective if you could share more info on what sizes/types of smokers and grills you already have.


    I have a standard 18" Vision (similar to the classic Kamado Joe and BGE) and although I've often thought it might be nice to add a smaller kamado, I haven't done it because I just don't see the point.  If I am going to do a long smoke, I want plenty of room.  If I am just grilling, if anything I tend to wish I had more room - especially with veggies.  Most of my grilling is l for just two of us.  I start a half chimney of charcoal while I am prepping the food and my only concern is getting back out to it before it gets too hot.  As soon as I am done I close the vents and the fire goes out - little to no wasted charcoal. 


    I used to think my gas grill was convenient for quick grills, but I gave it up long ago and I don't miss it.


    I think it is very easy to clean out the ash even though I don't have an ash drawer.  It isn't necessary to get out every last bit of ash.  Unless there is a lot of ash built up, I usually don't clean it out for a short grilling session.   I have stainless steel grates that are easy enough to clean, but I always use GrillGrates when I grill - flat side up.


    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. 

  12. 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. 

  13. 2 hours ago, heidih said:

    Its is an interesting flavor, makes a perfect bite size wrapper. Our Korean markets have the bundles but the stuff for wrapping is sold on trays and larger. Like this old crummy image from my food blog. That classy paper plate is 8" dinner size.


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

  14. 3 hours ago, btbyrd said:

    Chicken and rice soup. With methocel-clarified consommé and 64C yolk. Blanched carrots, celery, and napa cabbage stems. SV chicken breast. Shiitake and hen-of-the-woods mushrooms roasted in chicken fat. 16-grain donabe rice. 



    Sur la plate w/ Ruhlman soup soon.


    it looks good. I would pay for this dish definitely. It looks like it has a lot of elements - like fine dining. Did it take a very long to prepare? I wasn't sure if it's practical for a home cook and maybe better for a restauranteur. 

    • Like 1
  15. 1 hour ago, cdh said:

    You're in NJ, right?  You should be able to get seafood on a same-day truck delivery from Samuels & Sons.  Go to their website, sign up for their daily email.  If you think you'll use it a lot, join the 7Fish club for discounts and no shipping charge. 

    wow. thanks for the info. I really like seafood and trying to cook from Eric Ripert's book. I think I'm going to check that out today. 


    I have some trouble sourcing fresh quality fish consistently in NJ. Sometimes good but sometimes fish smell owing because it's not fresh but I can't always tell. 


    I saw some online but it was crazy overpriced - like $50 for salmon fillet or something at Fulton Fish online. 

  16. the Aldi near me had really low prices - like 30% off the normal price - for things like veg, meat and so on. 


    I did buy soy milk from their for $2 rather than $4 for the standard carton. It was organic so the quality label was there. But it was very watered down and when I put it into my coffee, it diluted the taste so much that it was like adding water. 


    I think when times are tight and saving a few dollars would help, Aldi is the place I would go. Their prices are incredible if you are looking for a deal. 

    • Like 2
    • Thanks 1
  17. to get the crispy skin, the recipes that I tried required air drying in the fridge. Many Chinese recipes have the technique. In Phoenix Claw and Jade Tree (cook book), they also used a water bath. I tried it and the taste was very good. good luck. pics and a description of your results would be much appreciated. 

  18. 29 minutes ago, shain said:

    @eugenep I'm not really sure. I don't think it's an issue with under baking. Try first soaking some plums in water to see if any bitterness becomes notable once the sweetness is diluted. If they taste good, you can try soaking the fruit in another spirit like rum, or even water. I don;t think it's an issue with under baking.  Sorry that I have no concrete answer to give, never had this happen. Although I did have some terribly bitter fresh plums ruin a clafoutis once.

    My friend said that you don't just soak the prunes in brandy and instead bakers would soak it in black tea, sugar, brandy and so on. 


    With these brandy soaked plums, they go on to use it for baking. 


    When you soak brandy with prunes and use it to bake, do you just pour brandy over plums and let it sit for a few hours? 


    Or do you soak the prunes in a complicated mixture of: sugar, black tea, water, brandy? 


    your help is mucho helpful and appreciated. 

    • Like 1
  19. On 11/16/2020 at 9:00 AM, shain said:

    Zapekanka. A cheese cake of Russian origin made of tvorog (farmers cheese) and sour cream with semolina. Flavored with vanilla and orange zest, along with various inclusions - I added brandy soaked raisins, prunes, candied orange peel, Amarena cherries, candied blueberries and dark chocolate. I like it best when served slightly warm.





    Hello Shai N. That is a great looking piece. 


    Need some help here. 


    I soaked brandy and prunes for 24 hours and used it to make a prune clafoutis based on Michel Roux's recipe. 


    The clafoutis came out great tasting but the prunes were bitter. 


    Did I soak the prunes too long? 24 hours? 


    Or was it because I was using some cheap E&J brandy? And I need to use a pricier brandy? 


    Not sure if it's because the baking in the oven 40 min at 370F wasn't long enough to cook the bitter alcohol out? 


    I tasted the prunes before soaking and they taste good - no bitterness. So I think it's the brandy. 

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