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New Korean restaurant opening in Newtown...KO

Yeah, totally slipped my mind that I had commented here.

My wife and I went with my aunt and uncle, who have been regulars at Oishi for years.

The menu is pretty extensive, compared to other Korean restaurants I'm familiar with. Some dishes are pretty traditional and some are in the Asian fusion category. Everything was really tasty, though maybe not exactly what I was expecting, as I frequent a lot of traditional Korean places in Philly.

Our party tried the Korean fried chicken in 3 flavors. It was really good, but I prefer Cafe Soho for this. The spicy sauced wings were the best, followed by yuzu-salt-and-pepper. The honey-sesame wings were good, but my least favorite.
We also had the spicy pork belly bao buns, which were excellent. We rounded out the apps with wok-fried Brussels sprouts, which were crispy and very good, plus a kimchi sampler that included Napa cabbage, daikon radish and cucumbers. The kimchi might be house-made and tasted crisp and fresh.
For entrees, we had 2 of the gopdol bi bim bap dishes and 2 kbbq platters. Entrees were good, but I found the apps snd small plates better.

Service was a little uneven, but that is to be expected with opening week, I think.

1 day ago
carnicero in Philadelphia

New Korean restaurant opening in Newtown...KO

I've been waiting for KO to open since they moved Oishi to its new location. We're going this Friday to check it out.

Potential highlights include the Korean Fried Chicken, KO tacos, bao buns, and grilled meats.

Jul 14, 2014
carnicero in Philadelphia

Recently at Han Dynasty

I may have to try the 2nd street location--

My wife and I have been to the Cherry Hill, NJ location of HD and were disappointed by how mild everything was. Our cold spicy rabbit appetizer was delicious, but our entrees were bland (even though I ordered mine at level 10 and they brought extra chili oil to the table).

Jul 13, 2014
carnicero in Philadelphia

Ground my meat: what went wrong?

I've heard that about skirt and hanger steaks, but never really noticed that flavor myself.

Jul 06, 2014
carnicero in Home Cooking

Ground my meat: what went wrong?

I would guess the filet was too lean and it lean-ed out your mix. Also, filet is not a great source of beefy flavor.

All of the other cuts you mention that you've mixed before all tend to have marbling, a fat cap, or both. Filet is usually very minimally marbled and has little cap.

I also have the Kitchenaid grinder, and prefer to chill my equipment beforehand, but I've been pressed for time before and ground with room temp equipment and had not problem (smaller batch, though, as heat from friction and from the motor will increase the more you grind in one session.)

Jul 06, 2014
carnicero in Home Cooking

Eureka or Meyer lemons for Limoncello?

I think a Meyer limoncello would taste good, but not taste like what you expect limoncello to taste like. If you want traditional flavor and a straight-lemon taste, I'd say Eureka. If you're open to something a little different, go for the Meyer.

Jul 05, 2014
carnicero in Spirits
1

Tommy DiNic's... disappointed! What happened?

I'm probably in the minority, but I'd rather have the rabe and garlic closer to raw than way overcooked. I've been to a few sandwich places and had to pull the rabe off because it was cooked down to bitter brownish-green mush.

That said, I've always preferred John's to DiNic's. I think that the popularity explosion has hurt John's less and the quality hasn't slipped.

Jul 01, 2014
carnicero in Philadelphia

Country Ham in Philly?

Cappuccio's meats on S. 9th street (Italian Market) carries country ham from Virginia. I've seen it hanging in their window in the fall, not sure if they have it year-round but I think they do. They're wrapped in butcher paper and cloth sacks, so if you want to examine one I guess you'll have to ask to have it opened.

Jun 25, 2014
carnicero in Philadelphia

Bonchon Korean Fried Chicken opening in Chinatown...

http://www.phillymag.com/foobooz/2014...

Cafe Soho has been my go-to spot for Korean fried chicken for quite a while, but it would be great to have another convenient spot downtown. I've heard good things about Bonchon from friends in NYC and Northern VA.

Anyone have any experience with Bonchon?
The article said opening this fall anyone hear anything more firm for a date?

Jun 25, 2014
carnicero in Philadelphia

Quaker Steak & Lube??

When I was a kid and we visited my grandmother in Youngstown, OH, we'd always go to Sharon, PA to buy shoes and have lunch at Quaker Steak and Lube. I haven't been there in probably 15 years, but I loved it back then. It had kitschy race car/sports bar decor but I remember the wings being very good.

Jun 25, 2014
carnicero in Philadelphia

Marmite in the Philly area?

Wegman's in Cherry Hill, NJ stocks it as well

Jun 20, 2014
carnicero in Philadelphia
1

good food in strange places

I actually live in Philly, but my favorite Jersey delis are Kibbitz Room in Cherry Hill and Harold's in Edison.

Jun 17, 2014
carnicero in New Jersey

good food in strange places

I don't care for top round corned beef because it tends to be too lean and has a different texture than brisket. But I also find that industrial corned beef doesn't have the same flavor as deli-made corned beef. I think they don't use enough pickling spice.

Jun 15, 2014
carnicero in New Jersey

good food in strange places

Around where I live, delis have good reubens and diners do not.

Most of our local diners have industrially-made top round corned beef and soft rye bread. The deli I prefer makes their own brisket corned beef in-house and has dense, chewy rye bread.

Jun 15, 2014
carnicero in New Jersey

Alcohol-related: alcohol-dtecting laser developed; no need to pull over drivers....

The article even acknowledges that the system would pick up on alcohol vapor exhaled by a passenger-- so now the police would pull over every designated driver, and what, breathalyze the driver and all occupants to figure our exactly whose booze breath the laser system detected?

Jun 07, 2014
carnicero in Spirits
1

What Craft Spirits Have Disappointed You?

Bluecoat gin is great, but the only product from that distillery that my wife and I like. They also make Vieux Carre absinthe and Penn 1681 vodka which are supposed to be good, but we're not fans of those spirits in general. The product they've been trying to push lately is Shine XXX, a 100% corn liquor that tastes like cereal and gasoline- or worse, sweet tea-flavored and salted caramel-flavored corn liquor. No thanks.

May 31, 2014
carnicero in Spirits

Yuengling is now Craft Beer?

I grew up in Yeungling country and I'm not sure I'd consider the corn in Yeungling Lager and adjunct as opposed to a flavoring ingredient. No, it's not all barley, but the corn has its own aroma and flavor that makes Yeungling taste and smell different than other beers.

(I personally don't consider it craft, but not mass-market either.)

May 13, 2014
carnicero in Beer

Tool to cut bone (with meat)

Most butchers use an electric bandsaw to cut bone-in pieces of meat (for example, portioning a beef loin primal into steaks and cutting through the backbone, or cutting a whole shank into crosscuts).

There are hand saws that you can use for fabricating meat at home, but they are quite a bit slower than a bandsaw. You can order them from kitchen supply or butcher supply websites, or sometimes buy them in the hunting section of sporting goods stores (as they can be used to process wild game).

May 12, 2014
carnicero in Cookware

Potato Salad - dressing question

I prefer german potato salad, which is mayo-free.

Cube and boil red potatos, drain well.

Meanwhile dice up a few strips of bacon and cook over medium heat until crisp. Remove bacon, reserving the fat in the pan. Add minced onion and garlic, saute until translucent. Stir in sugar, cider vinegar and chopped parsley, as well as the bacon pieces. Combine well and then pour while still warm over the potatoes.

May 04, 2014
carnicero in Home Cooking
5

Corned Beef disaster????

I've never soaked a store-bought corned brisket before cooking, and they never come out too salty. In fact, compared to good deli corned beef, I think they're usually under-flavored. Not that they're not salty enough, but the pickling spice flavors aren't as prominent as I would like.

I think you'll be fine.

Apr 27, 2014
carnicero in Home Cooking
2

Jew's First Easter Help

The recipe calls for fresh ham, which is a fair bit leaner than a shoulder and has somewhat less connective tissue. 145 for fresh ham should be OK to slice and serve and not be too tough.

Since you're using butt, you're probably better off cooking it higher. You can go to 190 and make pulled pork, or you can take it out at about 180, let it carry-over to1 85 and have it be sliceable but tender.

Apr 20, 2014
carnicero in Home Cooking

If you could have only 1 knife...?

+1 on a Tojiro DP. I have their 240mm (9.4") gyutou and their nakiri. They both take a screaming sharp edge, stay sharp for a long time, and feel good in my hand.

On the Euro side, I think Wusthof and Henckels that others have mentioned are safe bets. I used to like them a lot before I started buying Westernized-Japanese knives. I really like the harder, thinner steel alloys.

Another Euro option might be Fante's. They are a kitchen supply store in Philly, definitely worth stopping into if you're local, but they also sell online. They carry most of the major Euro knife brands, plus Sabatier, plus their own Fante's brand that are made in Solingen, Germany of high-carbon stainless steel. 8" chef knive runs about $60.
http://fantes.com/fantes-pro.html

Apr 15, 2014
carnicero in Cookware
1

12" chef knives

I am a pretty big guy with big hands and a growing knife collection. My 8" Victorinox chef knife and Tojiro DP 240mm yo-gyuto are by far my most-used knives.

I have a vintage 12" carbon steel Henckel's that I hardly ever use. It works as a slicer, but not as well as my 11" carbon Dexter butcher's knife. It's ok for breaking down very large produce, but I find it awkward to use for most prep because of a) the length and b) it has a silly looking small grip for such a large knife.

Apr 13, 2014
carnicero in Cookware

Refilling hacked Sodastream cartridge near Berkeley

I would be wary of refilling Sodastream canisters from welding shops and sporting goods stores, as their gas isn't required to be food grade. You may have better luck with a homebrew store or commercial CO2 company that fills large tanks for soda fountains.

Apr 07, 2014
carnicero in San Francisco Bay Area

Group SLO orders?

Depends on where you're located, but Wine Works in Marlton, NJ carries Dolin (and several other of the better vermouths).

Mar 31, 2014
carnicero in Philadelphia

Group SLO orders?

Not a lawyer, but if everyone is of legal age and you nobody pays a markup over the PLCB cost plus tax and shipping, this should be fine.

I've wanted to do this with friends for Willet Family Estate Bourbon, only available in cases of 12. I had too hard of a time getting everyone to commit to putting the money down, so it never happened.

Mar 31, 2014
carnicero in Philadelphia

Dating vintage Henckels carbon steel chef knife

It has two of the Henckels twin logos- one is stamped on the blade and the other on the handle.

Mar 22, 2014
carnicero in Cookware

Dating vintage Henckels carbon steel chef knife

I'd say it's in fair condition. There's a lot of oxidation and some staining, but no serious rust or pitting. The profile and edge need some touching up, it looks like someone sharpened it a bit unevenly at some point.

I only paid $5 for it, more as a curiosity than anything. I have a few other vintage carbon knives- a complete butchers' set of 5 Dexters that were my great-grandfather's and a 10" Sabatier from I think 1975.

Mar 21, 2014
carnicero in Cookware

Dating vintage Henckels carbon steel chef knife

Pics here: http://imgur.com/a/Uy1le

Found at a second hand store and wondering if anyone could help me date and/or price this piece. From what little I could find online about the hallmarks, I believe it was made between 1900 and 1969.

Carbon steel with wooden handles. Full tang and bolster.
Blade is stamped with the following:
J.A. Henckels.Twinworks
Solingen.Germany
Grand Prize
Paris 1900
St. Louis 1904
102-12"

Mar 21, 2014
carnicero in Cookware

Asheville itinerary consultation

My wife and I had our honeymoon in AVL this past October.

Breakfast: We loved Sunny Point and Early Girl, but to be honest we were perfectly happy with Bojangle's for breakfast on the go more than one day. We can't get it at home and their biscuit sandwiches are cheap and really good.

Lunch:
- Definitely hit White Duck.
-Luella's BBQ if you don't mind a second BBQ day aside from 12 Bones.
-Chai Pani, inspired by Indian street food and really good.
-Not to push the fast food, but Cook-Out. It's a regional chain in NC and Southern VA and everything is cheap and fresh.

Dinners:
-We liked Admiral, didn't love it.
-Seriously let down by Seven Sows.
-Curate is so worth it, even with it being fairly traditional Spanish, which is pretty accessible elsewhere. The execution of the food is great, the wines and sherry selection are great, and the service is some of the best we've had in any restaurant.

Cocktails:
-MG Road. Behind and below Chai Pani. Delicious small bites and bar snacks and an outstanding cocktail menu. Well-stocked bar with great service. This is the first place we stopped into on Sunday night after arriving in AVL and went back every night except Monday (they were closed).

Edited to Add: The Wedge Brewing Company in the River Arts District. As you mentioned you're not beer drinkers, this may have less appeal for you, but they serve several local brews in glasses and growlers and have an outdoor picnic area with tables and benches, lawn games and a food truck. When we were there, the truck was El Kimchi- great Korean BBQ tacos, rice bowls, home-made kimchi.

Mar 16, 2014
carnicero in Southeast
1