PorkButt's Profile

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Baba's curry powder in San Francisco or San Jose

Orient Market would have been a good bet but it's closed. Don't bother with Sam Yick, they've been slowing getting ready to close for years and anything in stock there will be very old.

Baba's curry powder in San Francisco or San Jose

Have you tried the Malaysian/Indonesian aisle at 99 Ranch in Dublin or Pleasanton? The selection is greater than any store in Oakland Chinatown.

East Bay source for dried mushrooms in quantity?

The Richmond Costco had 3 ounce packages of Urbani porcinis for $9.89 in the produce area. I looked over the labeling, in Italian except for a USDA nutrition info sticker, and there was no mention of country of origin.

Koreana Plaza - need info!! [Oakland]

Koreana does carry frozen yellowtail collars. I can't recall the exact price but it was at least $10/lb but nowhere near $30.

I've seen fresh ones there on occasion as well.

Classic Guilin Rice Noodles - Oakland Chinatown

Daveena is correct in noting that the bowl of broth is supposed to be sipped on the side. My translator also found out that the broth is made with snails.

I've tried the recommended salty beef and crispy pork. The only thing that I can add is that the beef cut is shank.

The beef brisket and tripe option is just like the Cantonese soy and anise prep of drop flank

There were two types of hot sauce, one the familiar dried chiles in red oil and the other Guilin sauce made from pickled chiles, garlic, and fermented black beans. I suggest asking the server for a small bowl so you can dole out a small portion and vary the seasoning from bowl to bowl. A spoon of the broth also helps distribute the chile sauce. I don't know why there's a shaker of salt on the table because the soy based seasoning in the bowl of noodles is very salty and then the pickled long beans are salty as well. The bowl of broth works well as a palate cleanser.

It seems similar to the rice noodles that I've tried in Guilin although the meat topping was usually sliced pork. There's a famous version that uses horse meat but I didn't have a chance to try it. There's a street of horse specialists at one of the entrances to the university grounds.

I'm suprised no one mentioned the tea. It's flavored with osmanthus flowers which comes from the tree that Guilin is named after.

Jook - SF Dish of the Month December 2013

"enlarged water absorbed soggy rice grains with thickened water"

That's what I was served by my Chiu Chow hosts at restaurants when I traveled to Shenzhen and Shantou on business. It's not called jook but either (literal translation) rice water or rice soup. Plain unseasoned starchy water with soft grains of rice. They said it was refreshing in the hot weather.

Oakland - Tian Jin Dumplings

They may have made more for Friday and the woman was lying about what they could make. They were out of nearly everything at 1pm on two mid-week visits.

Oakland - Tian Jin Dumplings

They always have frozen dumplings that they can cook quickly but the woman said that they can only make a limited number of bao each day because of their small space.

Oakland - Tian Jin Dumplings

So far I've tried the Tianjin bun, pork/veg bun, and youtiao. The woman at the window says that they start running out of things around 10am and are usually sold out of most items by noon. It's possible to stop by early to preorder and they'll hold it for you. I've never been there early enough to get anything out of a steamer and the bao were piled into plastic containers.

The bun fillings are mildly flavored and not very sharp with ginger and white pepper. Salting seemed to vary between visits though.

Tianjin bao ($0.50) is just pork with a bit of scallion. Bigger than a goubuli.

Pork and vegetable bun ($0.65) is larger than the Tianjin bao and has cabbage, not chive as someone else claimed. The cabbage still had some crunch which I didn't mind.

Youtiao ($1?) was doughy but fine for jook when sliced and reheated. Smaller but cheaper than the takeout places.

The bun dough is yeast-raised and has a good chew. No sourness so I think they added some alkaline solution to the dough. It's been years since I've bothered with Shandong but from what I remember this bao is better.

Hot Italian (pizza, salad, weekend brunch), Emeryville Public Market - any reports?

During my work stints in the Geneva area during the 90s, every pizza place (run by Italians) had fresh chiles in oil and no red pepper flakes.

I didn't have pizza when I was in Ticino though so I don't know if this was a preference by the locals. With the UN right there, it would be strange not to serve what some Italians would want.

Pinkelwurst in Berkeley/Oakland Area?

Not worth the price of admission into SF.

The pinkelwurst has to be in a casing because it's cooked in kale. Shaller & Weber makes it in a tube like that nasty premade polenta so that won't do. Might as well use a can of haggis.

When I asked for possible subs, I meant Westphalian meat sausage which is something I'm not familiar with. But the people eating this are ethnically German, not culturally, and wouldn't know the difference.

Bah, kassler might be the easiest way to go.

Pinkelwurst in Berkeley/Oakland Area?

Forgot about them, thanks. Do you know which Polish sausage might pass in a gruenkohl dish?

And if I'm going to look at other substitutes, is there anything at the Scandinavian store on San Pablo Ave that might work?

Pinkelwurst in Berkeley/Oakland Area?

I can't make it to Dittmer's in time and can't think of any shop nearby that has a decent selection of German sausages. The Junket just has the basics and most stores only have Saags. Another sausage from Westphalia could substitute.

Any places that use rice flour in their banh mi rolls?

The bagged Cam Huong banh mi that you can buy at grocery stores doesn't include rice flour in the listed ingredients. Identical to the bread that is sold at the Webster St bakery.

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Cam Huong Cafe
920 Webster St, Oakland, CA 94607

Does chow mein in NYC not have noodles in it? [moved from Manhattan board]

"Absolutely right all we lifetime nyc'rs and Jeopardy"

Could someone translate this for me?

Point is that the Jeopardy writers got the translation wrong and furthermore lo mein as it's made in the Northeast is completely different than what is found in places like San Francisco (and Hong Kong etc)

As a former Manhattan resident from twenty years ago, by avoiding crap Chinese restaurants I never tried the crispy noodle white gravy chow mein and went to Chinatown to get proper Cantonese chow mein. The local Upper West Side restaurants that I went to had lo mein but never chow mein.

Mar 12, 2011
PorkButt in General Topics

Does chow mein in NYC not have noodles in it? [moved from Manhattan board]

The answer is wrong! Lo mein translates to mixed or tossed noodles, not soft noodles.

If you order lo mein around San Francisco, you'll get a very different dish. It's basically a deconstructed soup noodle dish of a plate of plain boiled thin egg noodles with the other items on the side. A bit of oyster sauce is provided to toss into the noodles. A small bowl of broth is there for sipping.

Mar 09, 2011
PorkButt in General Topics

have you ever seen tea 'granules'?

You bought what's called CTC (crush, tear, curl) tea. It's a mechanical picking process and is common for inexpensive Indian and Sri Lankan teas. Lots of information out there about it.

I find that CTC tea is strong and dark but not fragrant or complex so it's often used for a drink like chai.

Feb 28, 2011
PorkButt in General Topics

Another mystery fish

Looks like a Tub Gunard or Tubfish, Capone gallinella in Italian. It's in the Triglidae family.

Feb 23, 2011
PorkButt in General Topics

Cantonese Chow Mein recipe

When I lived in NYC a long time ago, the Chinese restaurants in the Upper West Side didn't have chow mein on the menus but did have an odd dish with the thick skins that you obliquely referred to which was called lo mein.

Never heard of it before coming from the West Coast and I didn't read Chinese characters at the time. Do you know what this is in Pinyin? Jyutping?

Feb 02, 2011
PorkButt in Home Cooking

Cantonese Chow Mein recipe

What's with the lecture? I was just pointing out that two styles of chow mein are properly called different names in written Chinese.

You win, pan fried in shallow oil Hong Kong bird's nest style chow mein is called zin min. That'll really help the casually curious Chowhound who might want to pronounce the words.

Feb 01, 2011
PorkButt in Home Cooking

Cantonese Chow Mein recipe

Pinyin is for Mandarin, not Cantonese. Why don't you complain about my use of mein instead of mian as well? Jin is the word in the Yale system and a straight reading of that sounds much like the actual word. Admittedly, if I were consistent, mein should be spelled mihn.

Feb 01, 2011
PorkButt in Home Cooking

Cantonese Chow Mein recipe

Furthermore, that dish in the picture should be called jin mein 煎麵 or fried noodles on menus while chow mein is 炒麵

If you want to keep the sauce white, then no soy or oyster sauce. Start by cooking the meats and vegetables separately. I'd just blanch the vegetables and not bother stir frying them. Make a sauce by frying some ginger in oil. Add inch long sections of the white part of green onions. Add wine/liquor and let it boil off. Add (unsalted) chicken stock and let it reduce. Remove the ginger if you want. Add a bit of starch slurry, let that thicken up some and then add more as the sauce gets glossy. When the consistency is right, salt to taste. Add in the meats and vegetables and bring up to temperature.

Jan 31, 2011
PorkButt in Home Cooking

Looking for Alaskan Crab Legs to Purchase Locally

There's a label of origin at the Roadshow stand or styropacks.

http://seattletimes.nwsource.com/html...

Looking for Alaskan Crab Legs to Purchase Locally

Costco carries Russian crab legs, not Alaskan, if that matters

East Bay Saigon Seafood Harbor Dinner Report [Richmond]

@ckshen's comment about Saigon's broth:

I tried both the wonton and beef drop flank (ngau lam) mein and the same boring broth was used for both. Very disappointing.

It's been a while but I do remember being happy with Cooking Papa's wontons.

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Cooking Papa
2830 Homestead Rd, Santa Clara, CA 95051

Szechuan Trend?

Are American diners really embracing real Sichuan cuisine? I see very few non-Chinese customers at Sichuan restaurants here in the Bay Area. The reactions that I've observed from my dining companions have been been mostly negative. Too much oil and a strong dislike of the flavor from Sichuan flower peppers are common complaints (the peppers were banned for a quite few years due to a citrus canker so your first experiences with the cuisine might have been lacking). It's odd that the pejorative claim of "greasy" Cantonese dishes wouldn't be used to describe those Sichuan dishes that come in a slick of red oil.

Adaptations of Sichuan cusine have long spread across China so the pre-80s versions of Sichuan dishes were by Cantonese, Shanghaiese, and Taiwanese cooks. Mapo Dofu is a good example. So whatever "Szechuan" restuarants that existed before the recent immigration from Sichuan, an interior province, were run by non-Sichuan people who served their versions of dishes that were likely further adapted for America.

Dec 03, 2010
PorkButt in General Topics

Szechuan Trend?

Basically lemon chicken? Doesn't resemble anything I've had in Beijing. What people call Mandarin in the US seems to be something in a dark gloppy sauce that doesn't exist in China.

So are you comparing real Sichuan cuisine to real Cantonese and Dongbei cuisine or some American version?

Dec 03, 2010
PorkButt in General Topics

Szechuan Trend?

What is a Mandarin dish?

Dec 03, 2010
PorkButt in General Topics

Dungeness Crab Prices '10

$2.69/lb at Lucky Seafood. The other places on 8th St were asking for $2.99. Got a big one weighing in at 2.67lb and the leg and lump meat were plump.

Wendy's Natural-Cut Fries with Sea Salt ... or what In-N-Out fries should taste like.

Thomas Keller also uses frozen fries.

http://newyork.grubstreet.com/2007/01...

Nov 30, 2010
PorkButt in Chains