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Looking for whole Katsuo to shave to make dashi

They'll send you a confirmation email, with a link in it to the payment site.

Ergo, no worries!

May 25, 2012
unburnt in General Topics

Big in Japan

For the record, my lukewarm review above from two years ago wasn't updated when we went there for our 2nd and last time.

Apr 16, 2012
unburnt in Quebec (inc. Montreal)

Looking for whole Katsuo to shave to make dashi

I believe that's the first poem I have ever read with the
word Aspergillus in it!

This poem, while excellent, needs chapters about kombu and/or miso to be truly epic.

Apr 12, 2012
unburnt in General Topics

Looking for whole Katsuo to shave to make dashi

It was good quality. In fact they sell various grades (higher=higher price). The lower grades seem to be made from nicked filets, so you won't get as nice shavings. I couldn't really say whether it affects things at the molecular level.

I believe what I got was honkarebushi, but I think they sell all types. I'll have to dig up old emails from a Japanese friend who tried to explain the website to us. (Funny story, when we finally showed him the whole katsubushis, he told us it was the first time in his life he'd seen them!)

How good is it? Read my final meditation here:

http://italianintheus.blogspot.com/2009/07/quest-for-katsuobushi.html

and you can see the e-dashi owners here:

http://italianintheus.blogspot.com/2009/10/ultimo-post-sul-giappone-canada.html

or here

http://italianintheus.blogspot.com/20...

(and in some other posts there, we did go on and on and on about that trip!

)

Feel tree to contact me at mcargo at gmail.com for guidance if you need it.

Apr 11, 2012
unburnt in General Topics

Looking for whole Katsuo to shave to make dashi

Also glad this thread is back up.

I reiterate how fun it is to order it from e-dashi.com.

http://www.e-dashi.com/katuo/honbusi....

You get to practice your google-translate fu, and, as we explained
in the linked-to series above (italianintheus), you have a good excuse
to later go to Izumo to meet these very nice people.

Last time I ordered about 4 katsuos and 4 big packages of good kombu, and with international shipping to Canada (taking a week and half or so), it came to about $140. Not bad at all considering how long it lasts.

Apr 09, 2012
unburnt in General Topics

Looking for whole Katsuo to shave to make dashi

Odd. The email I just got from you (sent by chowhound) asks for the edashi website,
but the post above doesn't.

Here's the link:
http://www.e-dashi.com/

They do sell already shaved katsuobushi, but it goes bad too fast to justify having it shipped from that far.

Oct 31, 2011
unburnt in General Topics

Rolled or steel cut oats in bulk in montreal

Way late to this thread, but we've found 2 pound bags of rolled oats for $2.19 at Amira:

http://www.amira.ca/en/index.php

(Lots of other good stuff there too.

)

Still looking to beat this price by buying larger quantities, but hope for that is dwindling.

Jun 11, 2011
unburnt in Quebec (inc. Montreal)

Fruit, Leaf, Flower, or Root: Tasting Wine According to the Biodynamic Calendar

Have you subjected your biodynamic calendar theory to time-blind testing?

Apr 03, 2011
unburnt in Features

Where can I buy Shaoxing cooking wine?

As of a month or so, the unsalted version can be found in Montreal. I'm not saying where. Sorry folks.

Apr 02, 2011
unburnt in Quebec (inc. Montreal)

Big in Japan

I think it's worth giving them some time to sort things out. Went there today and the food was fine, if not great. However, something about it did seem like it was real Japanese food (pickles?), and indeed the chefs are.

The owner (or manager perhaps) is rather young, but he seems have some interesting plans in the works, such as grills on the tables for okonomiyaki, and he was talking about shopping for takoyoki pans. I say if you are familiar with Japanese bar food (not just Montrealified sushi), head over there and give them some honest feedback.

Jul 07, 2010
unburnt in Quebec (inc. Montreal)

Where can I buy Shaoxing cooking wine?

The Indian wok is not cast iron, just some sort of shaped steel. It differs from the Chinese woks in that it has steeper sides and two loopy handles. Your cast iron wok should work great for many dishes, because as you say it retains a lot of heat, so you'll be able to cook more at once.

Wokking is more about technique than recipe. If you haven't already, start simple with Chinese greens--gai lan, pea sprouts, bok choi and so on. Use a small amount of salt, ginger or garlic. If the water leaving the greens doesn't immediately vaporize on the wok surface, the batch is too big--you don't want to steam them.

Feb 02, 2010
unburnt in Quebec (inc. Montreal)

Where can I buy Shaoxing cooking wine?

That's a good story, better than mine: I went to San Francisco's Wok Shop after reading the book, but was rather disappointed by the quality. Indeed the wok they marketed as hand pounded was just an ordinary steel wok with indentations punched in. The low price didn't stop us from trying it anyway, but it's been slow to take seasoning and never replaced my old Indian wok with its two rough handles and by-now deep black interior.

The most important lesson I took from the book is that if you can't muster the BTUs at home, you should cook in very small batches. As it turns out, this is a good way to go anyway, because we get to try small variations each round. (Not that I'm not tempted at times to get a 170,000 BTU burner from outdoorstirfry.com.) Tonight, we made Shanghai noodles with beef with Korean chile paste, soy sauce and ginger, together with gai lan and some homemade pickles and kimchee from the place next to Kim Phat. It's a simple meal, but if the wokking goes well, it's hard to beat.

Sorry, new in the area, so I don't have any insights about where to learn Chinese cooking. If you had asked about dashi . . .

Jan 30, 2010
unburnt in Quebec (inc. Montreal)

Where can I buy Shaoxing cooking wine?

Thanks much wokhei (cool handle---have you read http://www.amazon.com/Breath-Wok-Unlo... ?) Is the Shaoxing at Dragon salted or unsalted?

Jan 23, 2010
unburnt in Quebec (inc. Montreal)

Shaoxing Wine [split from Quebec board]

Sorry, SnackHappy, that's not my blog. 11€ a bottle sounds a bit much for anything except for the very special stuff, based on the prices in his second post.

Jan 23, 2010
unburnt in General Topics

Shaoxing Wine [split from Quebec board]

Now that this thread has been split off, I think it deserves a link to two nice posts about Shaoxing wine,
http://www.chevsky.com/2009/12/shaoxing-rice-wine.html
and its sequel
http://www.chevsky.com/2009/12/shaoxi...

I should also qualify my complaint: it's Quebec, not all of Canada, that is frustrating me.

Jan 18, 2010
unburnt in General Topics

Shaoxing Wine [split from Quebec board]

Just wondering if, as a Canadian, you have ever tried cooking with the unsalted version? I'm asking because I don't think you'd be so pleased with the results if you had.

Of all my complaints about Canada, this one right now ranks number one. I shouldn't have to pay a sin tax on my sinfully good triple-soy sake braised pork.

Jan 18, 2010
unburnt in General Topics

Coffee + Salt

Makes sense. I always add a pinch of sugar for the same reason.

Just tried salt. No worse certainly. Better? Requires a double blind test, I think.

Jan 18, 2010
unburnt in General Topics

Looking for whole Katsuo to shave to make dashi

Hi Yefsi. I moved to Canada about when you posted, so I never saw your reply. Are you still interested in instructions?

Jan 18, 2010
unburnt in General Topics

Two Asian restaurants on Amherst near the village worth a look

[This is a review I have posted elsewhere, amended slightly for this audience.]

I uneasily watched the chef quickly slice through the maki with a German chef knife rather than a Japanese blade. Why should this bother me? I asked myself. After all, one tastes the food, not the knife that cut it.

I should have trusted my inner voice, as the German blade was the second harbinger of the terrible sushi that would follow, the first being that when we asked how the miso soup was made, they replied, "with soybeans". No, we said, we mean, is it made from powder or bonito (katsuobushi) flakes? They said, "Flakes? Kasuobushi?"

But back to the maki. The nori was completely soggy! No vinegar was discernible in the rice! What does this have to do with a German knife? Well, good nori starts out light and crispy, and if the rice is cool, not straight from a rice cooker as it was here, then the nori will still be crispy even on the roll. And it will be difficult to cut without an extremely sharp knife, because dry nori slips past a dull blade. No German knife could retain this kind of edge for a night's work. Soggy nori, on the other hand, cuts easily.

I won't belabor the obvious faults with other items, such as the cooked saba nigiri, because I would like to focus my remaining ire on the readers (on another site whose name will not be mentioned here) who gave this place a good review, whom we relied upon when deciding to visit this place. Is this really the standard Japanese food is held to in this city? If so, then Montreal has itself to blame for the fact that there are so many sushi places, but so few worth going to.

-----
Restaurant Uchi Sushi
1799 Rue Amherst, Montreal, QC H2L3L7, CA

Jan 18, 2010
unburnt in Quebec (inc. Montreal)

Coffee + Salt

Interesting. I'm also a long time home roaster. Is it only burned coffee that's improved by salt?

Jan 18, 2010
unburnt in General Topics

Looking for whole Katsuo to shave to make dashi

Hello fellow katsuobushi enthusiasts. I have successfully ordered several katsuobushi blocks from e-dashi, a website in Japan. I describe the process on my girlfriend's blog:

http://italianintheus.blogspot.com/

If anyone wants more details about which buttons to click, I'll happily supply.

Jul 07, 2009
unburnt in General Topics