Cheap, Sharp, and Ready to Slice
If you have a size-able Chinese/Asian market near you take a look at Kiwi Knives. They're as sharp as they are inexpensive (friggin' cheap!) I have Wustovs, F. Dick, and Global knives on my rack, and the one I grab most often is the Kiwi that looks like a veg cleaver.
Btw, spatchcocking a turkey with one of their cleavers is a dream.
Anywho, no matter what knife you buy, never, ever put it in the dishwasher. Always hand wash, then dry immediately.
Just saw a recipe for "Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise" here on Chow,and a commenter cried afoul for not using katakoriko flour in the recipe, for crispiness.
Searching, I found that this flour is potato starch in lieu of the endangered katakuri (lily) starch.
Anywho, it got me wondering to ask hounds what flours/starches you use for frying foods; what combos/ratios that you enjoy.
It doesn't have to be just frying; only a quarter of my flour mix for mesquite tortillas is mesquite flour. Cheers!
Cost of Bones
I was going to chime into what Johnny L said, but a bit expanded; ethnic markets are where you want to shop. Middle Eastern for lamb, Asian for everything else (especially pork). The bigger the store, the better, and greater variety.
Here in ingredient-starved Tucson (there's not one butcher shop, nor fish monger in the entire city) we have a nice group of ethnic markets, with great quality meat (and bones), at very nice prices.
Not as cheap as in Orange County, where I used to live, but much better than the local grocers.
Veal, on the other hand, you'll have to bite the bullet, or marry a butcher.
Links to popular threads
I'm using Firefox 4 on a laptop. I went to find the link to post it. Come to find it works now. It did say on the prompt; "we're working on it..."
I guess from now on, I'll bookmark the link, and try it later.
Thanks to you both
Links to popular threads
When I'm on site, reading a thread, there's always "related" thread links at the end. Every time I click on a popular one...with hundreds of replies, I always get the "So Sorry" prompt.
The one I just tried had over 700 replies. Someone had asked "What simple tip were you given, or learned had a huge impact on your cooking?
It's pretty frustrating being teased with such a subject matter you can't access. Happens every time, with a large reply list.
AZ for the first time - suggestions please?
The elusive meatball sandwich
Best I've had...almost. My sister's landlady made the best I ever had, and gave my sister the recipe, which she lost (I've never let her forget it...). I've made these for tons of folks, and immediate demands for the recipe are asked; only for people to balk when they see it. They always take it, leave it around for several months, then finally make it, then get tons of requests for more...and the recipe.
You can make it three cheese, add veal, and play with the braising medium, but you can't go wrong. These are some of the best I've ever had.
A16's Italian Meatballs With Tomato & White Wine Braise
Article Launched:02/06/2006 05:41:00 PM PST
10 ounces ground pork
10 ounces ground beef
4 ounces ground prosciutto (roughly chop a 4-ounce piece of prosciutto _ ends work well _ and grind in food processor)
2 teaspoons salt
1/2 teaspoon hot red pepper flakes
1 teaspoon fennel seeds
1 tablespoon dried oregano
1/2 onion, finely diced
1 garlic clove, minced
1/4 bunch fresh parsley, minced
3 ounces grated Parmesan cheese
1/2 pound good-quality Italian bread, crusts removed and cubed
2/3 cup ricotta cheese
1/4 cup milk
2 tablespoons olive oil
1 onion, chopped
1 carrot, coarsely chopped
1 bay leaf
3/4 cup white wine
1 quart pureed tomatoes
1 cup chicken stock
1/2 bunch fresh basil, coarsely chopped
2 tablespoons fresh oregano, minced
Salt and pepper to taste
Grated Parmesan cheese, for garnish
Extra virgin olive oil, for garnish
For Meatballs: In a large mixing bowl, combine pork, beef and prosciutto by hand and season generously with salt, pepper flakes, fennel seeds and
oregano. Add onion, garlic, parsley and Parmesan cheese and mix by hand. Put bread cubes in a food processor and process into fine crumbs. Add bread crumbs, ricotta and milk to meat mixture and continue to mix by hand. Add eggs, stirring until barely incorporated (do not overmix).
Form mixture into about 2 dozen 1 1/2-inch balls and place in an oiled roasting pan. Bake in a preheated 400-degree oven about 15 minutes, until browned. When done, remove from oven and reduce oven temperature to 300 degrees F.
For Braising Liquid: Meanwhile, in a large, ovenproof saucepan, heat oil over medium heat. When oil is hot, add onion, carrot and bay leaf and cook until carrot is softened and onion is translucent, about 6 minutes. Deglaze pan with white wine, then add tomatoes, stock, basil and oregano. Heat 5 minutes and season to taste with salt and pepper.
Drain fat off meatballs and pour braising liquid over them (they should barely be covered). Bake meatballs at 300 degrees for 2 1/2 hours. Allow to cool in braising liquid. Skim off excess fat.
To serve, reheat meatballs in braising liquid, finishing the dish with Parmesan cheese and olive oil. Makes 6 servings.
NUTRITION INFORMATION PER SERVING: 680 calories; 43 grams protein; 44 grams carbohydrate; 36 grams fat (14 grams saturated); 204 milligrams cholesterol; 2,516 milligrams sodium; 6 grams fiber.
Visiting SF 10/27 - 10/30
Cafe Claude (http://www.cafeclaude.com/) is inexpensive and very good. Small place, small menu, and it has jazz.
Ton Kiang (http://www.tonkiang.net/Ton%20Kiang.html) fabulous dim sum and Chinese; also inexpensive.
Quince (http://www.quincerestaurant.com/pages...) Girlfriend took me there for my birthday last July. Had the tasting menu with wine pairings;$$$$$$$$$$$$, but best meal I'd had in my life. She concurred, which was saying something, since she's been all over the country and plenty of other countries. Can't say enough about it. Chef/Owner there had worked for Alice Waters at Chez Panisse.
Both Chez and Slanted door are excellent. Holy crap! What a great food town!!! Enjoy!