Family and I ended up at "Kam YI" it was not bad at all. It was a different taste then what I normally have in the US, Maybe missing some MSG, or something? I could not put my finger on it, but in the end it was a good and a great break from the beer halls.
I’m having the same problem as the original poster. After reading the tread I think I might be adding to much food at once. How much is to much? Tonight I thinly sliced 1 whole chicken breast, it was organic so it was not a giant breast I would call it medium size. I then marinated it in 1T corn starch, 1T sherry, ½T soy and a t sesame oil. I heated the wok to smoking added 1C of peanut oil and allowed it to reach smoking, added a little peanut oil to the marinated chicken stirred well one last time and then dumped it in the oil. 50% of the chicken stuck together in one big lump, it was quite a chore to separate the meat I had to use 2 forks, I let the chicken cook until all the pieces were white, then I removed each piece to drain. Each piece kept sticking to the tongs so much so after removing all the chicken pieces each tong side had a big glob of corn starch on it.
Same thing happened a week ago with ¾ of a lbs of med shrimp (41-60) done in a egg white/corn starch marinade. Is a whole chicken breast or ¾ of lbs of shrimp to much to do in one cooking? Or am I doing something else wrong?
+1 Glad you mentioned THRASHERS they are the best memories of board walk food for me growing up 70's-80's Just took my Boys there for the first time last year, they can’t get enough vinegar on there fries now!!
Hey elcapitano, Thanks for the tip!!! I’m also looking for doner kebab’s when in Munich. This place sounds like it has that covered also after reading a “yelp” review. You did'nt happen to try the Doner’s by any chance if you did: thumbs up or down??? Thanks Phil
I will be in Munich later this year and was also wondering if any one had an opinion about dim sum places in and around Munich. I read else were (toytown) "Jade China Restaurant” eastside of Munich was ok but not as good as it use to be. Any opinions would be helpful. Thanks Phil
Bump..... I will be in Munich later this year and was also wondering if any one had an opinion about dim sum place in and around Munich. I read else were (toytown) "Jade China Restaurant” eastside of Munich was ok. Any opinions would be helpful. Thanks Phil
Thanks guys you all hit it on the nail with the recommendation to La Chaparrita. Not sure I’m a fan of the Mollejas, but I got an idea of how it should taste.
I will add a big old WOW with the lengua and tripas. I have never had the lengua sliced as apposed to chopped or chopped up to a paste, with out a doubt sliced is the right way, and the 50/50 fried/soft tripas out freaking standing. Also got the Longaniza on the huaraches.
When I lived in Wicker Park 13 years ago I did 90% of all my shopping there. Every other Sat/Sun I was at the counter eating menudo and nursing a hangover. They had the stinky-est store made chorizo in Chicago but man it was good. (A friend once saw me on the street walking home and gave me a ride, he still complains about the smell in his trunk) None the less, that’s the exact type of place I was hoping Logan Square had. Phil
Hey Thanks a ton for the replies!!! Never would have found La Chaparrita with out them, They have been added to the trip list. I’m a big lengua fan and looks like La Chaparrita will more then get me my fix of that also. Phil
Hey All, I will be in Chicago, the Logan Square area in late may. I was wondering if any one knows of any taqueria's that serve Mollejas? I just got 2 pair from the neck and would love to try the end product before I cook mine so I have an idea of what there supposed to taste like. Also any menudo recommendations in the Logan Square area would be very helpful; it will be needed Saturday in the morning becuse of Friday night’s festivities. ;) Thanks for reading this and any replies! Phil
I found a company in the UK I ordered the chilies from them; they were the only company I could find on the internet. It took 10 working day to received the chilies from the UK too the mid west, I have used them to make Chile oil, Dan Dan noodles and in Ma Po tofu this past weekend and they are excellent. A little pricey but the exchange rate is not great and shipping gets you.
company name : "chillipepperpete" product name: "Facing Heaven - chao tian jiao" And here’s a link if it works
I got this from a Hispanic woman that would sell vegetables and fruit out of a truck in a parking lot in Chicago. Boil 1 LBS of tomatillos in 4 cups of water until soft (about 5 min). allow to cool then add cooked tomatillos and 2 cups of the cooking liquid to a blender. Also to the blender add 4 cloves of garlic, ½ bunch of cilantro, ½ a large yellow onion, ½ of a jalapeno (no seeds or veins, more or less can be added) 1 Tsp each of salt and sugar. Blend on high until smooth. Heat a large frying pan with 2 Tbs of lard ( or light tasting oil like vegetable or canola, no olive or strong flavored oil) add the sauce to the frying pan once the fat gets good and hot and simmer for 5-10 minutes.
It seems to me because of the salt content of the fish sauce the Thai peppers would pickle. I just got rid of a batch that was 4 months old and was wondering if I was wasting it by throwing it out? It looked, tasted, and smelled great.