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germanpotatosoup's Profile

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Are figs still available right now?

Really want to make fig and balsamic jam but it might be a little late and any that were left may have been affected by Sandy.

Nov 19, 2012
germanpotatosoup in Manhattan

How has grocery shopping after Sandy been?

Are lines really that bad? I saw a photo of people using flashlights but that was all the way past 34th street in the blackout zone. I've also heard about people paying astronomical prices for batteries as well. Have prices at grocery stores escalated as well? I just got some cookbooks in the mail and want to cook out of them but if prices have doubled and im going to see super super long lines, im staying home.

Nov 02, 2012
germanpotatosoup in Manhattan

Where can I get Pagoda Shaoxing rice wine

Already found it in China Town a block from the Canal Street station on Walker Street and Lafayette. It was $6 a bottle but I bought 2 and they took a dollar off.

Thanks for verifying this.

Oct 25, 2012
germanpotatosoup in Manhattan

What type of Japanese soy sauce is most similar to a Chinese light soy sauce (Koikuchi or Usukuchi)

The recipe im looking at calls for Japanese soy sauce but says that you can substitute Chinese light soy sauce in its place. Im not so interested in using subs so Chinese light soy sauce is out of the question. Unfortunately, the Japanese also have their different types of soy sauces; Koikuchi (dark colored) or Usukuchi (light colored). Most often, it is assumed that one wants Koikuchi when one wants Japanese soy sauce but Im not sure if Koikuchi which is a dark colored soy sauce would be more similar to a Chinese dark soy sauce rather than a Chinese light soy sauce. Could anyone clarify which type I should use if a Chinese light soy sauce is listed as a the substitute?

Oct 24, 2012
germanpotatosoup in Home Cooking

What did you put in the dishwasher which the manufacturer said to hand wash?

The vitamix is supposed to be a self cleaning device. My vitamix has a preset clean function and if the first cycle doesn't work, the second cycle usually takes care of it. I've never found the need to scrub it Have you ever gone through these instructions which should have been included in the manual? .

After each use, rinse the container thoroughly with warm water—not hot.
Place one to two drops of dish soap in your container and fill it halfway with warm water.
Secure the lid with the lid plug in the locked position.
Start the machine on Variable Speed 1, slowly increase to Variable Speed 10, and then switch to High.
Run on High for 30-60 seconds.
Pour contents out and rinse thoroughly.
Turn the container upside down and let air dry.

As for the dishwasher...we rarely use the dishwasher in our house. I have trouble convincing my parents that there is actually less waste in water and it actually cleans the dishes more effectively. When they do use it, they think they have to clean the dishes first before putting them in, but then that defeats the purpose of the dishwasher. Why clean dishes that are already clean?

Oct 22, 2012
germanpotatosoup in Cookware

Heat Diffusers?

Thomas Keller calls for a heat diffuser in many of his recipes so after looking for one, I finally settled on a SimmerMat. Im very happy with it and have had no problems so far. I especially love using it when I make steel cut oats as scorching tends to be a problem (I dont eat that instant rolled oats stuff). Now that I have one, I no longer have that clean up problem when ever I want my oatmeal.

Oct 17, 2012
germanpotatosoup in Cookware

Where can I get Pagoda Shaoxing rice wine

Not so interested in going to Chinatown and walking around aimlessly and looking for a liquor store. I went to one chinese supermarket but all they had was cooking wine. I did a search on chowhound and the recommendation was to get it from Marks Wine & Spirits on mott between bayard and pell but that seems to be out of business. All other recommendations were either too far (NJ) or only sell cooking wine.

Oct 17, 2012
germanpotatosoup in Manhattan

Where can I get Japanese hot mustard (karashi)

found it closer to me at katagiri. thanks.

Oct 17, 2012
germanpotatosoup in Manhattan

Where can I get Japanese hot mustard (karashi)

I realize Coleman's English mustard is a great substitute but I prefer not to use substitutes. I went to one Chinese store but they barely spoke english and im afraid that will be my experience in most asian stores. Anyone know where I can find it? Possibly near a place that sells Pagoda Shaoxing wine (not cooking wine).

Oct 17, 2012
germanpotatosoup in Manhattan

Peppermill

Not sure why the warning isn't shown on Amazon but Sur La Table used to sell it (I assume they stopped due to health concerns) and posts this on the product page:
"PROP 65 WARNING: Handling the brass material on this product exposes you to lead, a chemical know to the State of California to cause birth defects and other reproductive harm. Wash hands after use."

http://www.surlatable.com/product/PRO...

Oct 17, 2012
germanpotatosoup in Cookware

Your experience with grinding spices in a mortar and pestle?

LOVE IT!!!! There was very little seasoning required. Honestly, im not sure if I really even needed to season it as grinding up the rice produced a white flour with no gray to it. But it didn't hurt to do it. I suspect my food processor will be gathering up dust now. I've already been convinced by mortar and pestle enthusiasts like David Thompson and Jamie Oliver that the mortar is the way to go. Plus I love that all I have to do is wipe it out rather than deal with the blades of the food processor. So much easier to clean up. Honestly, it grinds so effortlessly, im wondering why everyone here is saying that it takes so much more work to use. Im a mortar convert. :D

Oct 16, 2012
germanpotatosoup in Cookware

Your experience with grinding spices in a mortar and pestle?

I must have bought a really good mortar. It actually grinds coriander with little effort. :D

Oct 16, 2012
germanpotatosoup in Cookware

Your experience with grinding spices in a mortar and pestle?

Peugot has a pepper grinder modeled after those old fashioned coffee mills. Its the Peugeot Olivier Roellinger. Not sure if it can be used for spices though. Its a bit overpriced at $100. I wonder if you could even grind coffee in it. I actually wanted one of those manual coffee grinders for their old world charm but it sounds like its not worth the hassle.

Oct 16, 2012
germanpotatosoup in Cookware

Kerry Gold butter? Best Cdn brand butter avail in BC?

My guess would be Anchor butter which is probably the most popular butter coming out of NZ.

Oct 11, 2012
germanpotatosoup in B.C. (inc. Vancouver)

Looking to make a recipe from Andrea Nguyen's book "Asian Dumplings". What is your favorite type of dumpling?

I live under Mark Wahlberg's bed. Shhh...He doesn't know that. xD

Hope you master the croissants. I actually started here on chowhound asking questions about them. I used Peter Reinhart's recipe and they actually turned out perfect. I was worried at first as chowhounders warned me of its difficulty but I just watched LOTS AND LOTS of videos. I also added chocolate batons to half the batch for some chocolate croissants after seeing Meryl Streep make them in "Its Complicated". Even played Mal ô Mains by Sansévérino in the background while making it lol.
http://www.youtube.com/watch?v=iTUV_S...

Oct 10, 2012
germanpotatosoup in Home Cooking

Looking to make a recipe from Andrea Nguyen's book "Asian Dumplings". What is your favorite type of dumpling?

Thanks for the links. Going to try the xiaolongbao. Its apparently more advanced than the other recipes but I enjoy a challenge.

Oct 10, 2012
germanpotatosoup in Home Cooking

Looking to make a recipe from Andrea Nguyen's book "Asian Dumplings". What is your favorite type of dumpling?

I have unexpected guests dropping by for dinner. So I thought this would be a good time to put my new cookbook to the test. What is your favorite type of dumplings. If anyone has any experience with this book, what do you recommend? Im actually looking at the Shanghai Soup dumplings and it sounds amazing. But feel free to give other suggestions. Going to drop by the Asian market for ingredients on my way home but I'll have plenty of time to prep for dinner as I only have one class today. We'll only be having pad thai and the dumplings as they're just stopping by.

Oct 10, 2012
germanpotatosoup in Home Cooking

What are you baking these days? October 2012, part 1 [OLD]

Just made Julia Child's Gateau A L’Orange Et Aux Amandes (Orange and Almond Spongecake). It originally started out as a small dessert of pears with red wine to satisfy my sweet cravings but at the time, I realized how well spongecake would pair with it. Really craving macarons right now. I want to try Pierre Herme's arabesque macaron recipe later this week. Probably not the smartest idea given how busy I will be with midterms coming up but cant study on an empty stomach. xD

Oct 09, 2012
germanpotatosoup in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

wow...that never crossed my mind. Though I do wish that they kept the same cover for the US version. Yotam responded to an American reviewer and said that the reason for this was that marketing studies show that Americans like pictures on the front of their books. Thanks for the insight on the signatures. It does look like they are using different characters. Im just going to swallow the losses and pay the shipping but I'll get the Ottolenghi Cookbook while im at it rather than wait for it to be released next year.

Oct 09, 2012
germanpotatosoup in Home Cooking

Favorite Tiramisu recipe

tbh....Im still searching for the best tiramisu recipe but here's a good video for reference:
http://www.5min.com/Video/How-to-Make...
Veniero's is pretty famous here in nyc so I was excited to see what goes into their tiramisu when this video was made. Unfortunately, they dont tell you the exact recipe but I like to keep this video as a reference for comparison when looking for a tiramisu recipe that most closely replicates it.

Oct 09, 2012
germanpotatosoup in Home Cooking

Thomas Keller's Fried Chicken

I hate it when bloggers post incorrect recipes. It only leads to blame on the author when something goes wrong when it wasn't the author but the blogger who was at fault. Then other bloggers find that incorrect AND incomplete recipe and post it up themselves. It really isn't the author's fault when variations of a recipe exist online. The author has no control over that. Unfortunately, many people hear good things about a book and look for freebies online. When you do that, you are gambling on whether the blogger posted the correct directions or not. But dont blame the author when you run into problems and have questions.

Anywhos, I have my book open in front of me know rather than working from memory. It DOES say to let the chicken airdry and let it rest for 1 1/2 hours. AND it does state that a 6 inch deep pot should be used and the oil shouldn't come up more than 1/3 of the way. ALL OF THIS is within the actual recipe and not in the chatter before or after. Just wanted to add that the one's responsible for the writing within the cookbook are Susie Heller, Michael Ruhlman (wonderful author!!!), and Amy Vogler. They are the ones who put the chefs thoughts into words and I honestly believe they've done a great job at it. There is no trying to guess what is on the chef's mind as the recipes are very thorough.

Working from the ACTUAL published recipe, I had all questions answered. I was even told how big my chickens should be and that they should be 2.5-3 lbs each. They even stressed that after cooking, you should let them rest skin side up.The book also instructs you to use the BEST ingredients available. You mentioned that chicken that isn't organic tends to be "pre-brined". Well the book doesn't want you to use that chicken, they want you to buy that nice organic, cage free, free-range chicken. Dont want to use it??? Interested in saving? Think the recipes are too complicated and want to simplify by skipping the brine or cooking everything in the same pot? Im sorry to say this, but you have no business in using this book or the recipes in it. Keller is all about getting the best flavor possible through the best ingredients available and incredibly detailed and notoriously tedious sounding procedures. This is a man who believes that your vegetables for chicken pot pie should cook in separate pots,pearl onions in one, carrots in another, potatoes in another. He pays so much attention to detail that he even goes so far to describe the shape into which carrots should be cut. You described this recipe as a pretty standard buttermilk fried chicken. Yes...but they actually say that what differentiates this buttermilk fried chicken from other fried chicken is the brine which you seem to view as not that essential as one can simply soak in buttermilk and get results just as good. I think its relevant here to say "Dont knock it before you try it." Im pretty sure that to most people, his buttermilk fried chicken wasn't the first they tried. I've tried other buttermilk chicken recipes using the techniques you described and can say that they do not compare. The brine is what makes the ad hoc chicken so famous and sets it apart from other recipes. Without the brine...it just a standard buttermilk fried chicken...with it...its Ad Hoc buttermilk fried chicken.

I am not trying to be offensive. Just stressing what is important when cooking from any Thomas Keller book.

Oct 07, 2012
germanpotatosoup in Home Cooking
2

What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

Thanks for the info. Though after looking up Yotam's autograph, Im beginning to wonder if £35 shipping for 2 books is worth it (Im actually buying it just for the autograph). Im sorry...his autograph just looks blah compared to the beautiful penmanship of thomas keller. tbh...It just looks like he made some random markings so that he could sign more books faster.

Thomas Keller
http://farm4.static.flickr.com/3404/4613423186_3177f0eed1.jpg

Yotam Ottolenghi
http://img.photobucket.com/albums/v73...

Oct 07, 2012
germanpotatosoup in Home Cooking

Thomas Keller's Fried Chicken

Wait...are you referring to the Ad Hoc recipe when you talk about the amount of oil??? (sorry...when you said Chef Cruz, I was thrown off but I assume you are speaking about the Chef Dave Cruz of Ad Hoc) The book actually instructs you to use a large pot at least 6"deep and that you should never fill a pot more than one-third of the way up the sides with oil. Im very confused as to where you got that 5/6 proportion from unless you're talking about some other recipe.

Oct 07, 2012
germanpotatosoup in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

Any particular reason why the UK edition may be better? I've been looking to get Plenty: Vibrant Recipes from London's Ottolenghi as well as Jerusalem. I have a scale, so measurements wont be an issue. Only thing would probably be the temperature but that doesn't bother me much. Both the UK and U.S. publications are different in appearance and im not sure to what degree the content would differ (is it beyond spelling changes and conversions or are there other changes in writing and pictures). I love that the restaurant is selling signed UK copies but are there other advantages? I was going to buy the U.S. Jerusalem copy at an author signing event but if the UK version is better, I may just buy both direct from the restaurant. I would have to check if by signed, they are referring to a signed bookplate though.

Oct 06, 2012
germanpotatosoup in Home Cooking

Your experience with grinding spices in a mortar and pestle?

My mortar and pestle gets here tomorrow. All 15-17 lbs of it. :D
I'll be staring outside of the window all day.

The mortar I was using was such a pain. It was a little smaller than my fist. Thank god I dont have to use that anymore. Now I need something to set it on. Im not too thrilled with the look of a mortar on a towel. Maybe a bamboo mat? a trivet? eh...i'll think of it while i stare outside the window. xD

Oct 05, 2012
germanpotatosoup in Cookware

Is Le Creuet worth the price?

Just letting you know that the Le Creuset sold at outlets aren't the same as the Le Creuset sold in regular stores. The ones in outlets are second choix and are slightly flawed in appearance. So before you make the purchase, please look inside the box and inspect the product and make sure you are happy with it.

That being said, they're definitely worth it. Its a lifetime investment and they're not only functional but they're beautiful pieces. I would buy the oval pots just because you can fit longer pieces of meat in there. Unfortunately, the inside will change color with use so if that is a concern, I would get a Staub . I bought my 6.75 Le Creuset oval dutch oven from an outlet and I had it for 2 years. It still looked new but after I found out that the light colored enamel has a tendency to discolor and stain with use, I put it up on ebay and actually got more for it than I paid for it. :D

Oct 05, 2012
germanpotatosoup in Cookware

The strangest location you have ever had a meal at/in and what was it?

Well it was pretty normal at first. I was having lunch while in Cuzco, Peru(it was a high school trip in 2007 I believe). There was a university protest going on (apparently their university was in danger of closing down) and of course I thought it would be fun to have lunch right in the middle of it. A few minutes later and lucky me, tear gas was thrown everywhere by the riot police and men with shields would come storming in. :( There was actually a small fire set right by the church. Most of the tourists had run back inside to take shelter but I wanted to stay and take pictures. My friends were freaking out during this time since I insisted on staying for this rare photo opportunity. None of us were hurt at the end and the riot police even let me take a picture with them. :D While I lost my lunch in the chaos, I got some pretty dramatic photos. Oohh...and there was this time when we had a party at this place and the police interrupted since some of the people who worked there were part of a prostitute and drug ring. This was for a sweet 16 but the NYPD was nice enough to let us finish the party.

Oct 05, 2012
germanpotatosoup in Not About Food

Filipino Adobo Demo at Ferry Plaza Market Tomorrow

I realize that they said that wine vinegars are too harsh but when I looked at the adobo recipe, it reminded me of the Lyonnaise dish, Poulet au Vinaigre. I may make those dishes within the same week to see how the addition of coconut milk and soy sauce influences the flavor profile. Hopefully, my experiencing in making it will be as successful as yours as I would love to attempt to make the Adobong Poussin Relleno you mentioned. Im taking a guess that combining their relleno (or some other type of chicken ballontine recipe) and adobo recipe will get me closer to the dish you sampled. Of course, that would be tough without having had the dish myself.

Oct 04, 2012
germanpotatosoup in Home Cooking

Filipino Adobo Demo at Ferry Plaza Market Tomorrow

I know you posted this waaaayyyy wayy back in 2007 (god...i was still in high school lol) but im interested in your experience with "Memories of Philippine Kitchens". I just bought it the other day and have yet to cook out of it. Do you have any favorites from the book? Are there recipes that didn't turn out so well? I may go to their Purple Yam Restaurant since its only a subway ride away from me in hopes of getting my book signed.

I ask other Chowhounders to forgive me for bringing this topic back. There is no Filipino Adobo Demo at the Ferry Plaza Market tomorrow. xD

Oct 02, 2012
germanpotatosoup in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

NEVERMIND. I just did a google search. Its been updated that he will be in NYC on October 23 at Williams-Sonoma at the Columbus Circle location. :DDDD
Time to make a preorder to secure my spot.

http://www.williams-sonoma.com/recipe...

Oct 02, 2012
germanpotatosoup in Home Cooking