trentyzan's Profile
vietnamese coffee
Yep, probably. Same reason I can find Zatarain's, gumbo file, and crab boil supplies at Viet markets. Compatible fishing cultures, and migrants contributing great stuff to America.
Ba Ren or Dede in San Diego
Dede's spicy eggplant is pretty good. Their Sichuan cold noodles were not spicy enough to my taste, but I believe they're vegetarian also. And I think there was a braised cabbage dish on the menu. It's been a while...
vietnamese coffee
As everyone's said, Cafe Du Monde is the go-to for Vietnamese coffee in the States. I've also seen French Market, Cafe Orleans and Cafe Bustelo used as a backup brand. Here's a tutorial on using a Vietnamese drip coffee maker:
http://www.ineedcoffee.com/04/vietnamese/
Good Soup Dumplings/Pho in San Diego?
Mr. Dumpling did not have XLB when they were newly open, and seemed wildly inconsistent. I had some decent house special dumplings, but it seems you have to time your visit to their level of business. The sound of double-cleaver action from the kitchen was present the last time I had a good experience. Let's hope it picks up and they expand the menu.
168's XLB were freezer-burned and dry when I last tried them. I'd rather buy frozen from LA and do it myself. Shanghai City's better for niu rou mein, but does not always burst their dumplings. Gary Soup's also a pretty passionate resource about XLB: http://eatingchinese.blogspot.com/
Good Soup Dumplings/Pho in San Diego?
For XLB, Dumpling Inn is okay - but also try Shanghai City and Chin's on weekend mornings, plus frozen ones from LA for sale. None are as good as in the SGV. Kirk reviews all of the above on http://mmm-yoso.typepad.com/
For Pho, you may want to check the above blog and compare your taste. But generally, going to find an ethnic food in the areas where that ethnicity lives and works is not a bad idea.
Barack Obama Is A Chowhound, Who Knew?
http://www.wttw.com/main.taf?erube_fh=cp&cp.submit.restaurantDetail=1&cp.id=269
Beer Yeast as a Bread Starter?
I thought you were asking how long a yeast you were actively culturing from an opened bottle would last, not stable yeast at the bottom of a sealed bottle. Until you open the bottle and expose the yeast, it will stay dormant indefinitely under cool, dark conditions. Homebrewers store sealed, cultured yeasts for months in the fridge and still get successful starters. Until you have it out in the open and are feeding it, you have little to worry about. Just be sure to make a clean starter well before any use, and check that out for off odors. It should smell like fresh, yeasty bread.
Beer Yeast as a Bread Starter?
If you keep feeding it and keep the temp. stable, it could survive for weeks. But it would probably become inoculated with wild yeasts and could either become more like sourdough or just turn bad by then.
Beer Yeast as a Bread Starter?
It is not dead. You simply culture it and with the food and tolerable temp, it grows. Much easier for many folks to get an aged starter from an historic abbey this way than an aged sourdough starter from an established bakery.
Beer Yeast as a Bread Starter?
Bottle conditioned ale and beer is either unfiltered or filtered and then primed with yeast when bottling so that a secondary fermentation can take place in the bottle. Therefore, yes, there is plenty of visible live yeast on the bottom to be cultured for baking. It is easy, and I have done it many times with no problem.
Beer Yeast as a Bread Starter?
Unfiltered wheat beers are easy, lots of visible yeast on the bottom and you can just pour off most of the beer for drinking and culture the rest. German beers are nice, and bottle-conditioned Belgian.
Beer Yeast as a Bread Starter?
I've cultured yeast dregs from wheat beer or whatever complements what I'm baking. It's not the same as sourdough, but is even easier to do.
Authentic Japanese Ramen Recipe? Anyone??
You might like this blogger's recipe for Niko Niku Ramen, the broth is deep and the cha shu from scatch. Start at the bottom:
http://www.chubbypanda.com/search/label/nikoramen
Karaage problems?
Not sure exactly what is meant by a powdery outside, but you could double fry - like for pommes frites.
Good Idea for a San Diego Restaurant to do:
Why not just go full-on turista with it and wear sombreros & bandoleros, blow whistles and pour body shots? It's a proven model of success!
Japanese pastries -SD?
Hogetsu delivers their baked goods to Nijiya, Mitsuwa and Zion - just look for their stamp on the packaging. But the flavor and selection are far superior if you make the drive and buy directly from them.
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Hogetsu
San Diego
Hogetsu Bakery
1210 3rd Ave, Chula Vista, CA
Vegetarian Pho in San Diego
Right, it's not like there are any Buddhist vegetarians in Vietnam...
Peruvian Aji Peppers (SD)
I've gotten them fresh at Northgate Gonzalez, but don't know if they're always in stock. You can get the paste there if not.
Best pancake mix?
One thing that makes it even easier is to go ahead and combine your dry mix and wet ingredients the night before, reserving the egg whites. This lets the flour, etc. fully integrate over time without having to stir and creating tough gluten or not stirring enough and leaving dry lumps. It also lets to baking powder start to lift, and then the next morning just beat the egg whites stiff and fold them in before cooking for extra lift.
Vegetarian Pho in San Diego
Can't vouch for the quality, but...
http://www.vegsandiego.com/veg/listings/42/SipZ_Fuzion_Cafe_(Clairemont).htm
...or there's Pho Super Bowl in Alhambra. You could also just make your own, most Viet markets sell powdered vegetarian mushroom broth in those big silver bags.
Films featuring COOKS
The Chinese Feast (1995), Hong Kong, D: Tsui Hark
The Wedding Banquet (1993), China/US, D: Ang Lee
Osaka Wrestling Restaurant (2004), Hong Kong
Shogun and Little Kitchen (1992), Hong Kong, D: Ronny Yu
Kung Fu Chefs (2008), Hong Kong
Chandni Chowk to China (2009), India, D:Nikhil Advani
http://www.spout.com/members/0/tags/chef/MemberTagFilms.aspx
Slow Cooker Pulled Pork question
I'd just add that under no circumstances should you throw away the cooking liquid. De-fatted, reduced and enriched it is the best sauce possible, even if you only use it to enhance a bottled sauce.
Let the good times roll - what are you making for Fat Tuesday?
Leftover red beans & brown basmati rice from Monday.
Mystery ingredient in Szechuan long beans with minced pork?
It's made from a mustard root related to kohlrabi, if you want to make your own.
Alternative to Vine Ripe? [San Diego]
Ditto on North Park. If you want Middle Eastern Groceries, go there or Balboa International Market (behind the Wamu on Balboa), Parsian on Convoy, or Near East Market (Also on El Cajon). Those are the largest ones nearest you, as far as I know.
http://chowhound.chow.com/topics/482661
"Sous vide" at home?
I've not tried it, but have similarly used an electronic thermometer to monitor & maintain temps in a water bath for other purposes. I'm not sure if strip steaks are the best for a first shot, but let others chime in. As long as you have time & equipment to try it safely though, I'd say sure.
Fresh soy milk in San Diego?
You can get it fairly fresh at most of the larger Asian markets, like 99 or the Vietnamese ones. But I've like the soy milk at Thanh Son Tofu the best:
Thanh Son Tofu
4616 El Cajon Blvd # 15
San Diego, CA 92115
(619) 283-6841
