mudbug

You can also find bottles of ammonium bicarbonate at most Asian grocery stores. I've had no trouble finding any. They're typically near the soy sauce and vinegar bottles.

No problem, I'm suppose I'm just looking for those who don't like it to justify exactly why they don't like it and what their suggestions are... Pan, Also from the OED:

Now come on guys... (as I hesitate to refute the founders of eGullet Ñ who, by they way, have yet to make contributions to the Thomas Keller's NYC Outpost: He needs ideas for a name thread (how 'bout ten each?))... what is soooo wrong with the name? I'd imagine a few years from now it will be as synonomus with raising the bar on creative, high end, high quality cuisine for the East as The French Laundry has done in the West. And those who reside closer to the area will be grateful! Certainly we didn't expect Keller to be content doing the same thing at The French Laundry for the rest of his life. People with such talent get bored easily and are always looking forward to what they're going to do next, whether they know exactly what it is or not. He didn't get to where he is not by not taking risks and succumbing to the clichŽs of the culture or their peers. I have no doubt that as much thought and deliberacy went into the name as goes into each Cirque du Soleil show title or any one of Keller's dishes. How quick we are criticize when it's not our own restaurant, time, money, or reputation on the line... (and we wonder why people are paranoid) I find the name entirely appropriate on multiple levels. It has Old French origins and acts only as a motif to it's West Coast counterpart. It's simple, quick, and easy to say without being too "American", good for New Yorkers. The definition of the term alludes to a restaurant doesn't have to mirror the original French Laundry which was designed for a particular location. The new restaurant will be significant in and of it's own right and deserves to be critiqued based on it's inherent atmosphere, presentation, and quality once established. According to the English Oxford Dictionary, the definition of "per se" is as follows: It's simply an opportunity for more people to be exposed to a fine dining experience created by the master himself.

Ok, for clarification and educational purposes, I'm posting the following for everyone in an attempt to prevent any further confusion. As discovered above, there can be several common and colloquialÊnames for the exact same cultivar of a plant which produces a specific fruit. The only sure way to differenciate between the different plants is to go by their Scientific aka Latin aka Botanical name (which will be in parentheses below), instead of their common names. This name will refer to the exact same plant anywhere in the world and avoids confusion. So, when we're talking about the "paw paw" that torakris was referring to, we're discussing Asimina triloba. PAW PAW (Asimina triloba) (a-sim'I-na tri-lo'ba) They grow well in Missouri as well as an understory tree (shade loving). Common Names: Indiana banana, Hoosier banana, pawpaw, custard apple, dog banana, false-banana, pawpaw-apple, fetid-shrub, wild banana, common pawpaw PAPAYA (Carica papaya) Common Names: Chich Put, Custard Apple, Fan Kua, Kavunagaci, Lechoso, Lohong Si Phle, Mapaza, Mu Kua, Papailler, Papaw, Papaye, Papayer, Pawpaw Tree, Pawpaw, Pepol, Tinti, Wan Shou Kuo, Betik petik, Gandul, Katela gantung, Kates, Kepaya, Kuntaia CUSTARD APPLE (Annona reticulata) English: sugar apple, sweetsop, custard apple Spanish: sarumuyo, an—n; Portuguese: ata, pinha CUSTARD APPLE (Annona reticulata) English: bullock's-heart, custard-apple, sugar apple French: annone rŽticulŽe, coeur de boeuf Spanish: anona coraz—n, coraz—n de buey, mam‡n, anona, anona colorada, anona rosada, coraz—n Portuguese: cora‹o de boi; other: cahuex, pox, qualtzapotl, tzumuy Other: tapotapo papaÔaø (Cook Islands), uto ni bulamakau, chotka sarifa (Fiji) MANGOSTEEN (Garcinia mangostana) Haven't tried the mangosteen, but it looks absolutely deeeelish! Hope this helps clarify... from your resident gardener.

mikeycook, You'll likely get a pretty quick reply if you post your questions at this Edible Landscape Forum. I know the topic of paw paws comes up every so often there.

Jon Tseng, Which issue of CI would that be?

schneich, Could you please post the original Chinese version step by step including all details? Also, if you know how to make crispy pork skin from pork belly, the original Chinse way (blistered, crunchy skin and all) please, please post...! TIA

The sherry method does work. It's a common method of storage for most Asians.

Best not to peel it before freezing if you don't mind peeling it after. Creates a natural barrier against freezer burn. I've tried putting it in soil as well as sand. Ginger is a rhizome, and a tropical plant, so it doesn't like cold temperatures if you're wanting to grow it and/or keep it as fresh as possible, as long as possible. I've found the best way to store it is in a drawer (same kind of drawer you keep your silverware in) - a dark place. In most cases, it will continue to grow... what's more fresh than that? I even mist it every once in a while, it's got new growth on it already!

Ah, I see, never sure if anyone is willing to grow what they're looking for like I am. In that case, as mentioned above, definitely just take out the seeds, plant them, and see what happens! You certainly have nothing to loose. Then if you need any growing information, hop on over to this Asian Vegetable Forum.

trillium, There should be plenty of places for you to find the Tien Tsin chilis for purchase either in dried or crushed form from the many Ethnic groceries around you. :)

Yes, as woodburner mentioned, quality garlic (which would be hardneck over softneck) is seasonal. It's shelf life is shorter and for optimum growth, it must be planted in the fall and exposed to cooler temps for the winter. Your best bet to aquire quality hardneck garlic is to look for heirloom varieties at farmers markets in the fall or order them online from any of the sources provided above.

Jawbone, Any Chinatown or Asian grocery should have packages of crushed red chili which would be the same thing as the whole form. I haven't found an Asian grocery that didn't carry them and I'm in the midwest, far away from any coast or Chinatown. I don't think Arbols would be hot enough (relatively speaking): Pepper - Scoville Units Habanero - 300,000 Piquin - 140,000 Tien Tsin - 60,000 Dundicut - 60,000 Jalape–o - 55,000 Sanaam - 40,000 Cayenne - 40,000 Crushed Red (Pakistan) - 40,000 Arbol - 35,000 Crushed Red (California) - 20,000 Ground Hot Red - 20,000 Chipotle Pepper - 15,000 Ancho Pepper - 3,000 Since all green peppers eventually turn red (except for one evergreen cultivar), it is possible to substitute red jalapenos...

Tien tsin are used in Szechuan and Thai cooking. EDIT: HTML removed. Please don't post HTML, it usually screws up everyone else's browser except yours.

jawbone, What you are looking for is the variety of pepper called tien tsin. You can order them from Penzeys Spices. Look here for more sources and information.

More Sources for information, pictures, and descriptions: Irish Eyes Montana Gourmet Garlic "What is hardneck garlic?" The Garlic Store Has pictures of some of the heirloom varieties. Gourmet Garlic Gardens Garlic Farm The Herb Man Filaree Farm Glacier Gourmet Garlic Three Oaks Farm Olympic Meadow Farms Ashley Creek Farm New Moon Garlic Charley's Farm Seed Savers Org

themadman, This is an indirect response to your post... because I am mostly accustomed to Chinese cuisine. There are a couple of books you may be interested in checking out which may give you some insight on how to approach the food from other countries: Chinese Vegetarian Cooking by Kenneth Lo and Classic Chinese Cooking for the Vegetarian Gourmet by Joanne Hush. Another good resource for you might be the "Asian Vegetable Forum". :)

According to online sources, cilantro originated in the Mediterranean.

Suzanne, When we make it, we put about two or three cups of rinsed, uncooked rice in the crockpot, any other desired foodstuffs, and fill to within one to two inches short of the top. We usually make it the night before so we'll bring it to a boil with the crockpot and then put it on low and leave it that way all night. Ready to eat in the morning! :)

Chef Fowke, Sources for Fresh Wasabi (can't get any more fresh than the plant): Pacific Farms The Frogfarm

LOL! True... but I've heard of stranger things... Glad you figured it out!

Adam Balic, It could be a genetically engineered hybrid as well. Can you ask what country they are originating from?

Another vote here for Benriner, again, for the same reasons Suzanne mentioned: ease of use, adjustability, control, made of that "they don't make 'um like they used to really hard plastic", replaceable blades - incredibly sharp too! It also came with three "toothed blades" (fine, medium, and coarse) to jullienne at different thicknesses, fine, medium, and coarse. I found mine within the last six months at a local Japanese Grocery for $19.99.

zucchini, The Latin name for the tree this pod comes from is Moringa oleifera which goes by the common English name of the drumstick tree aka Horseradish Tree Other names include: Ben aile, Ben-oil (France) Sajna (India) Murunkak-kai (Sri Lanka) Malunggay (Philippines) Mlonge (Kenya), Nebeday (Senegal) Benzolive (Haiti) Chum ngây (Vietnamese) Shigru, Shobhanjana (Sanskrit) Sahijna, Sainjna, Munaga (Hindi) Miracle Tree, Moringa or saragawa. Check out the information at this Asian Vegetable Forum at a thread titled: Moringa/Saragawa/Drumstick for links to recipes, photos, etc. More: Moringa Miracle

How about "...really good, fresh, 10-minute-from-the-field/garden soybeans! :) Yes. You've now become a member of the edamame lovers anonymous club!