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eugenep

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Everything posted by eugenep

  1. I like how the fish was butchered. I'd like to try that style sometime - depending on the method of cooking I guess
  2. I heard Italians (in Italy) don't know what Chicken Parmesan is and I think Alton Brown said it was invented in America. I wonder if it's still eaten in China - the red wine lees dishes? But - damn - I'm like super astounded by the amount of fermentation, drying, preserving of Chinese cuisine. It's like pork but also duck, chicken, beef, seafood like scallops, shrimp, sea cucumbers etc and a crazy amount of vegetables. I read Noma's fermentation book but it doesn't compare to traditional Chinese cuisine in preserving and fermenting. It's like everything under the sun. Super good too. And the amount of knowledge is super vast
  3. I've been stalking NYC's Chinatown stores for fermented red wine lees to make all sorts of exciting Southern Chinese dishes but no luck The closes I got were white wine lees and I found out that it's used for a lot of desserts etc. and not for savory but I bought this fermented stuff and marinating it with chicken tonight I hope to eventually find those red wine lees so I could do my own fermenting. Maybe will buy on Amazon here is the link https://carolynjphillips.blogspot.com/2011/08/scarlet-rice-wine-of-northern-fujian.html If anyone can advise on whether or not I can substitute white lees for red lees in these dished that would be helpful
  4. I'm going to save this recipe and try it when it gets colder here on the East Coast. This sounds delicious. thanx
  5. Please help if you know the answer - much appreciate it I've managed to fine white wine lees but not the red one called for in most recipes. Do they taste that different and can I just substitute white for red? Is it like substituting white wine for red wine in cooking or white tofu for red tofu? Here is an example of a recipe: http://carolynjphillips.blogspot.com/2011/08/fujians-red-wine-chicken.html thank you
  6. I am super interested in how it would work. "No need to use a frighteningly hot pan to sear. We’re truly excited to be able to make something crispy without the omnipresent risk of a grease fire." I wonder if the steam oven can really sear the protein? Wish they could explain further And....guessing they control the wet bulb temperature of the food by controlling the temperature of the steam? Because the temp of the steam is the temp of the wet bulb temp on the food.
  7. eugenep

    Wine books

    I've read a decent amount of wine books but the only real take away that was invaluable was identifying overpriced wines and how to be a prudent and pragmatic purchaser The only taste I could clearly identify in a blind tasting is Sauvignon Blanc if an unidentified glass of white was offered to me Interesting to hear if others, having read a decent amount of books, was able to improve their skills
  8. I've had hot toddy in restaurants during cold winters out but I probably like coffee + hazelnut (Frangelico) at home. I think the caffeine + alcohol combination was originally banned when Four Loko came out with it but teenagers luuuved it I've tried the reformulated legal version and it's like overly sweet hard liquor and soda
  9. I found this series on youtube and it was a different way of doing a cooking show They don't have the cook talk etc. but just do the action and have subtitles telling you the ingredients and the methods communicated visually There's like really beautiful shots and angles - even the rural rustic cookware and tools are really good looking and a pleasure to look at It's like the author goes to the garden to pick the veggies, the animal pen to select the chicken and the pork cuts used are sub-prime or something Some of the videos have like 25 million views which is like half the population of UK or something
  10. Silpat makes 9 inch cake pan rounds - better than parchment and reusable I would just take the cake with bottom attached to friends house and cut it there in case it collapses to pieces I made some super delicate cakes that crumbled to pieces when I tried to take it out in an unplanned manner
  11. me too. I hope to see some good hunting and game etc. on this blog I always wanted to go hunting but always lived in city areas where it's not done as much. Wishing I knew people in the NJ / NYC area that does it or classes I could take etc. to learn.
  12. There are a lot of Latin-am immigrants and African-Caribbean communities in Do or Die. It's everyday people food that they eat and not fine dining at about $8 to $10 a plate: sour onions with mashed yucca (sort of like mashed potatoes) orange colored rice tripe soup carribean oxtail with peas and rice and steamed cabbage and this sweet subtle sauce boiled pig ears and blood sausages etc. It's like food of the immigrants and local people that live there You can walk around and look through the window and see it and the risk to you is like $8 to $10 if you decide to try it
  13. Napoleon. Turned puff pastry dough 6 times and rested overnight. Mousseline filling.
  14. eugenep

    Dinner 2019

    Thank you for sharing. The texture of the yolk looks amazing and you set the outside egg white protein without overcooking the yolk. Great technique. The Chinese horse-ear diagonal cut of the scallion looks good also. Could I ask how you cooked the eggs? Was it sous vide or boiled in water? I'm guessing it's not SV since the temp to set the egg white is different from the temp required to set the yolk? Also, the color of the egg looks super interesting. I've seen Chinese tea eggs and salted duck and century year old duck egg. But for your egg..was it brined or marinated in a flavored solution? Could you describe the technique and how was the taste and texture of the egg? thank you
  15. Please let us know if the recipes taste good . I am waiting for Fuchsia Dunlops revised and updated Sichuan cookbook out in October next month. Recipes from her other books taste super good. Mmmmm...
  16. I have the SR 500 that my GF got for me but I am waiting on the Kelvin at https://www.kickstarter.com/projects/iacollaborative/kelvin-home-coffee-roaster/posts I was sold on the design but worried about whether or not they will actually make the product after taking your money. Not sure how kickstarter works but I believe you "invest" in the product and don't receive stock but the actual item and if they can't make it you lose your "investment" and won't get your money back It seems like the technology isn't new or anything and it's available and they just have to put it together and assemble it I hope they make finish the product with no flaws It would look great in a kitchen owing to the modern minimalist sharp design
  17. I agree with you about the churn. I realized that most of the recipes in all their books are already on the website database so if you do a search, you could find the recipe without buying the book most of the time. To tell you the truth I I kept my subscription to Cooks Illustrated rather than switching to Milk Street only because of the database of thousands of recipes and equipment reviews that Milk Street hasn't built up yet and needs time. The churn doesn't bother me so much as firing and suing Mr. Kimball and threatening lawsuits to bloggers and homecooks that post online. But their recipes work and it does seem tested.
  18. congrats on your subscription I don't read the magazines but I do use the search engine online at their website for recipes and this search engine refers to back issues I find it to be a very powerful and useful tool bc I could bring up recipes for meals I see randomly online or on a show or if I need something very specific for a party - e.g., rhubarb salad etc I only wish I didn't upgrade and pay more for access to stuff I don't need or use
  19. Bed-Stuy used to be called "Bed-Sty Do or Die" and is where a lot of artists like Mike Tyson, Lil Kim, and maybe Biggie (2 Pac's nemesis) grew up as kids. Williams burg should be close if you want to go to a family friendly place But just be careful not to be surprised if you dine in Do or Die
  20. Went to Chinatown today at lunch and picked up these for upcoming moon cake festival
  21. book not out yet but sample pages on amazon shows the egg foam Whiskey Sour https://www.cooksillustrated.com/recipes/9043-whiskey-sour?incode=MCSCD00L0&ref=new_search_experience_1 and, this is an assumption, not confirmed yet, there will be the Aperol Flip both using egg white foam The Aperol Flip has this perfect balance of sour, sweetness, and alcohol but what made both incredible was the egg white I've read about using egg white and that I thought it was added to give texture and foam, which I didn't care about that much since I would be using carbonated soda (achieving a bubbly foam texture already) but I had extra egg white and tried out their recipes and WOW! the egg white adds something else unexpected and not just the foam and texture but body this depth of body in my cocktail was unexpected and it felt like I was "eating my cocktail" like the satisfaction of eating a sandwich - only it was eating a cocktail I've been saving my egg whites since then and making either the aperol flip or sour interested in trying out others the only other time I had such a wow expereince with cocktails was at Death & Co bar in NYC
  22. wow. I think I'm going to get it. I tried two of their recipes and it tasted great https://shop.americastestkitchen.com/how-to-cocktail.html/?sourcekey=CCB1ZHCA0
  23. eugenep

    Science!

    hmmm...I liked the colorful graphs and pictures (bc they looked kinda pretty) but - looking at the math equation - it seems like it would be too specialized to the field to have relevance to home cooks (my guess???) would be nice to hear from someone what it's about or if it's interesting enough for us to spend the time to get through the difficult and potentially boring reading
  24. hmmm...ok but Geisha is a varietal and it's primacy is indisputable So...if varietal doesn't matter, then I guess you wouldn't believe that Geisha is any better than other varietals of Arabica
  25. I'm interested in hearing about a good recommendation myself i use my food professor but it's hard to clean (for just 1 lb of meat grinding) cooks' illustrated recommended this one https://www.amazon.com/gp/product/B0000CEURE?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=NJQV5EKFPHFRR0XE964Q not sure if anyone's tried it?
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