chefj's Profile

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Thai curry vs. Indian curry

"The longer it cooks, the better the taste."
That is true for some but not for all.
Many Indian "Curries" start to lose some of the flavor from the Spices and actually start to get muddled and muted.
I find the same is true for most Thai Curries.

about 20 hours ago
chefj in General Topics

Something missing - Asian edition

Interesting here Thai, Szechaun and Indonesian are very distinctly different than each other. I doubt even a Novice could confuse them.
Can you link to some examples of you Szechaun Recipes there may be some glaring omission.

about 20 hours ago
chefj in Home Cooking

Harissa not spicy?

When I have made Harissa I use New Mexico, Ñoras and Arbol/Cayenne/Hunan. You can adjust the strength by the Ratio you use.
I found that Guajillos, Anchos and most other Mexican Chilis do not taste right for this.

For Seasonings Garlic, Cumin, Caraway and Coriander which I think are the common flavors in the Tunisian version, though i am sure there is much variation.

about 21 hours ago
chefj in Home Cooking

paella: fish sauce

Chorizo is not usually used in a Paella in Spain.
The "original" Paellas where made in the Fields to feed the Workers and were more likely to have Snails and Vegetables. The Stock would be Water
Agreed that Fish or Shrimp Stock would be appropriate

about 21 hours ago
chefj in Home Cooking

What "typical American Foods" would you serve to foreigners?

I believe I saw it offered on a Menu in Cheddar just this past April. Not that that means it is typical for the area.

about 21 hours ago
chefj in General Topics

I need help!!

This should all be in the Past Tense it was almost 2 weeks ago

about 21 hours ago
chefj in Home Cooking

Japanese food question

Thanks.
Here is an Old Thread about it
http://chowhound.chow.com/topics/280100

2 days ago
chefj in Home Cooking

Japanese food question

SO what is it's name? and is it Japanese?

2 days ago
chefj in Home Cooking

Is Indian Food really healthy?

And can be very healthful. What you do not find in most Indian/Asian Stores are Local/Sustainable/Organic foods. Usually the Cheapest sourced food you can buy(except for Walmart may be).

2 days ago
chefj in General Topics

Beans won't cook.

Fat in the Liquid does not soften the Beans, it tastes good but that is it.

2 days ago
chefj in Home Cooking
1

Japanese food question

Was it Vegetable, Chicken, Seafood etc........??
You will need to give more detail, there are many fermented Foods in Japan none of which sound like Hum Yook to me.

2 days ago
chefj in Home Cooking

Mashed potatoes, heated milk question

It is all about Temperature.

2 days ago
chefj in Home Cooking

Substitute for dried porcini.

You will be stunned by the difference in flavor!

2 days ago
chefj in Home Cooking
1

What "typical American Foods" would you serve to foreigners?

Buttermilk Pie, Chili, Mac and Cheese

Aug 19, 2014
chefj in General Topics

What "typical American Foods" would you serve to foreigners?

Damn you said everything I just thought of except for Gumbo.

Aug 19, 2014
chefj in General Topics

Why do my zucchini pancakes always burn yet stay uncooked in the middle?

Here is Korean version add some Thin slices Jalapeño for some excitement also I sub lots of Chives or Scallions for the Onion.
http://www.koreanbapsang.com/2013/08/...

Aug 19, 2014
chefj in Home Cooking

Why do my zucchini pancakes always burn yet stay uncooked in the middle?

Firmness/Set
Is there a reason you are using Bread Crumbs rather than Flour to make the Batter? Bread Crumbs do not really make a Batter.
Burning
Could be too high a heat, too thick a Pancake, not enough Fat or/and a crappy Pan.

Aug 19, 2014
chefj in Home Cooking

Trying to hack toum...

If you use Elephant Garlic it will yield a much milder Garlic flavor.

Aug 19, 2014
chefj in Home Cooking

Which fruit would you add to this bread pudding?

Yes I get that.
I am saying that you can use less Egg than that for Bread Pudding and if you want a "fluffy" Pudding you need to use whipped Egg Whites.

Aug 19, 2014
chefj in Home Cooking

Which fruit would you add to this bread pudding?

More Eggs in a Custard does not make it more fluffy. Folding in beaten Egg Whites would.
"Ruhlman's Ratio" is a traditional/standard Custard

Aug 19, 2014
chefj in Home Cooking

Which fruit would you add to this bread pudding?

That is a fine Egg:Liquid Ratio, actually a little high.
With bread Pudding I use 1.5 Lg. Eggs per Cup. The traditional ratio for a Custard is 2 Lg. Eggs for each Cup of liquid but since the Bread will absorb quite a bit of liquid you can reduce the Egg.
I also toast the Bread(tossed with Butter) but for flavor rather than Absorption ability.
The Water Bath helps with the Pudding cooking more evenly. With out it I feel the Sides get scorched.

Aug 19, 2014
chefj in Home Cooking

Soft Boiled Eggs/Old School?

That is how my Grandparents ate them as well. Every Morning but Saturday

Aug 19, 2014
chefj in Home Cooking

Substitute for dried porcini.

Just as an accentuation, Porcinis have a much more pronounced Mushroom Flavor than domestic Mushrooms.
Your Sauce if made with Criminis will not have anywhere near the complexity or depth that Porcinis(or other Wild Mushrooms)would provide.

Aug 19, 2014
chefj in Home Cooking

Is duck sauce in Chinese restaurants ONLY a New England thing?

My understanding is that it is served with Eggrolls.
I am not sure where you got the idea that I said it was used for anything else.

Aug 19, 2014
chefj in General Topics

In need of cheese 101

When you got to a Cheese Shop you can TASTE all those Cheeses you never heard of!
Go to the Cheese Monger they are like Heroin Dealers, the Tastes are free till they get you Hooked. (- :

Aug 18, 2014
chefj in Cheese
1

Sichuan Peppercorns & Chili Bean Paste in East Bay? SF?

Oakland Spice Shop has already mentioned up thread.

Aug 18, 2014
chefj in San Francisco Bay Area

Is duck sauce in Chinese restaurants ONLY a New England thing?

Are you sure that it is the NE stuff? Because most of what you see called Duck Sauce in the West and Mid-Atlantic is not the same thing.

Aug 18, 2014
chefj in General Topics

Which fruit would you add to this bread pudding?

Great! Now I want French Toast or Pancakes for Dinner!
That looks delicious.

Aug 18, 2014
chefj in Home Cooking

Is duck sauce in Chinese restaurants ONLY a New England thing?

Because it is a NE thing not a Chinese thing. So unlike Black Bean Sauce or Oyster Sauce, you only see that sauce in NE.
There is a couple of long threads on the Home Cooking Board about how to replicate that Boston area "Chinese" food.

Aug 18, 2014
chefj in General Topics

Which fruit would you add to this bread pudding?

They both meld well with Blueberries and Maple.

Aug 18, 2014
chefj in Home Cooking