chefj's Profile

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Pairing Korean Banchan

Sounds like you have a good handle on it. You know that there should be a wide range of methods, textures and flavors.
I always find the the Farmer's Market is a great place to help you get inspired.
Some things I have made recently.
Thin Chive Pancake with Chili, Stuffed Cucumber, Fresh Black Eyed Peas simmered in Molasses and Soy, Fried Shishito Peppers,
Also a (former?) Poster from these boards has a great Banchan Section. Broken into the different styles.
http://www.hannaone.com/Recipe/About%...

about 12 hours ago
chefj in Home Cooking

Agree or Disagree: "These days, restaurants are rarely better than on day one." -Alan Richman

Bull
Even seasoned Chef's and Restauranteurs need sometime to get things smoothed out.

about 13 hours ago
chefj in General Topics

Pairing Korean Banchan

My understanding of a Korean meal is Banchan eaten as its own thing not as Condiments or Relishes so you do not need to pair it.
You will notice the the Sea Salt and Sesame Oil or the Slice Garlic, Chilis and Doenjang are only brought when you order the appropriate Dish they accompany. They are Condiments rather the Banchan

about 13 hours ago
chefj in Home Cooking

Simple Way to Flavor Brown Rice

Saute a bit of Thai Curry Paste, stir in Rice add Water or Thin Coconut Milk and Cook.
You can also just toss in some bruised Lemon Grass, sliced Ginger, Chinese Sausages or Bacon and cook as normal.

about 14 hours ago
chefj in Home Cooking

Styles of Hot Pot

Have gone to the Wiki page, it would be a great start.

about 14 hours ago
chefj in Home Cooking

Best Lobster Rolls in Portsmouth NH

We get Live Maine Lobster here in California. They are of very good quality and are very lively. They seem to be as good as the ones I worked with in NH and Maine. They are considerably more expensive here.

about 14 hours ago
chefj in Northern New England

Pub to sample California Microbrews

The Title says "California Microbrew" So how local does the OP mean?

about 14 hours ago
chefj in San Francisco Bay Area

The Great Bay Leaf Hoax

Oh Thanks

about 14 hours ago
chefj in General Topics

Fusia - General Teos Chicken

Thawing and refreezing is not a safe practice.

about 14 hours ago
chefj in General Topics

Pub to sample California Microbrews

The Title is "Pub to sample California Microbrews"
Who cares where the one of the Owners comes from is it not in SF do locals not go there?
They have great Beers from CA in a nice environment, good Food and a very knowledgeable staff, who are pretty local.
Anything positive to add to the discussion or just ragging on others suggestions?

about 14 hours ago
chefj in San Francisco Bay Area

Pub to sample California Microbrews

They carry many CA Beers.
Faction, Berryessa, The Bruery, AleSmith, Craftsman, Social Kitchen and FreeWheel

about 14 hours ago
chefj in San Francisco Bay Area

The Great Bay Leaf Hoax

If you hate it, why use any at all?

1 day ago
chefj in General Topics

Eating flowers

The smaller Blooms would make a nice topping for Crostini with a spread of Chèvre. Many of them have very strong and distinct flavors.

1 day ago
chefj in Home Cooking

How can I use up massive quantities of alcohol in cooking?

One more in the give it to your Friends Camp.
Most Baking and Cooking uses Liquor is pretty small quantities.

1 day ago
chefj in Home Cooking
1

Pub to sample California Microbrews

I would add Mikkeller Bar.
While not CA Only they do carry a good many Local Beers.
The Staff is very knowledgeable (same for the Trappist) and it is in the City.
http://www.mikkellerbar.com/ontap.html

1 day ago
chefj in San Francisco Bay Area

The Great Bay Leaf Hoax

Di you mean to address this comment to me? I never said that Bay Leaf was flavorless.
Fresh Bay Leaves are most pungent in the Summer and if you are going to dry them that's when they should be picked

1 day ago
chefj in General Topics

Fusia - General Teos Chicken

" I would think the product would contain some kind of preservative to prevent this from maybe hurting someone"
I think you would be wrong.
If the food was a Frozen Product it would be expected to stay that way. There is no extra precautions taken for the chance of the Product being mishandled.

Jul 21, 2014
chefj in General Topics

Bulging sealed pico de gallo

Awful advice!

Jul 21, 2014
chefj in General Topics
1

Chicken Stock - Pressing Pause?

Just to reiterate "cover the Pot"

Jul 21, 2014
chefj in Home Cooking

two-bite bastilla

I agree. Save your Dried fruits for another dish.
Bisteeya is already interestingly and complexly seasoned and really does not need anymore embellishments.
I have been using Paula Wolferts Recipe for Years

http://www.frigatezine.com/review/coo...

When doing them for a Passed Appetizer,
Roll them in to long(full Phyllo Sheet) Cigarettes , Deeply score in to serving lengths 2/3 of the way through.
Bake
Cover with Cinnamon and Powdered Sugar mix
Then finish the Cut.

Jul 21, 2014
chefj in Home Cooking

Home made frozen dumplings, East Bay?

Shanghai Restaurant in Oakland also has frozen-to-go pot stickers and dumplings.
I know they used to have
Qi Cai Wonton AKA Shepards Purse (荠菜云吞)
Xiao Long Bao AKA Soup Dumplings (小籠包)
Zheng Jiao (蒸饺)
Sheng Jian AKA Pan fried Pork Bun (生煎)
Guo Tie AKA Pot Stickers (锅贴)
It has been a while since I have been in but you can give them a call (510) 465-6878

Jul 21, 2014
chefj in San Francisco Bay Area

The Great Bay Leaf Hoax

Good Quality Bay Leaves (even Dried Ones)assuredly have flavor.

Jul 21, 2014
chefj in General Topics

The Great Bay Leaf Hoax

You obviously have not had a good Bay Leaf of have a not so good Palate.

Jul 21, 2014
chefj in General Topics

Stone in Berlin

Long and Annoying thread yet I can not stop reading it. Odd how that is? Though i have been able to stop feeding it.
Oh and do not forget the Myth of the Quad.

Jul 20, 2014
chefj in Beer

Canning tomatillo salsa.... inspired tips?

Did I say they should? I said that I do.
Did you not bother to read that?

Jul 20, 2014
chefj in Home Cooking

Cheese and mold

20 or 30 years?
Here are a few of the Countries where Mold ripened Cheeses are commonly eaten and they are in the top 10% of Life Expectancy statistics
Austria, Norway, Luxembourg, France, Spain, Switzerland, Italy,Andorra and Monaco

Jul 20, 2014
chefj in Cheese

Info on how to fold wuntuns, Cantonese/Hong Kong Style

You just put a wad of Farce in the Center of a Square Won Ton Wrapper, fold in half and pinch tight around the filling.

Jul 20, 2014
chefj in General Topics

Canning tomatillo salsa.... inspired tips?

Nothing "Inspired" but,
I would the Cumin and Sugar.
The Tomatillos should have enough Acid on their own.
I would not use a Food Mill you are not looking to remove the Seeds and such.
I Roast it all in a Hot Oven, Tomatillos, Sliced Onion, Whole Garlic Cloves, Poblanos, Serranos and Mexican Oregano (not much though) till a little blistered and charred.
Then Grind with Cilantro in a Food Processor or a Blender.
Return it to a Pot to simmer and adjust seasoning.

Jul 20, 2014
chefj in Home Cooking

Do you eat rabbit? How do you cook it?

Please the dish is not mine. It belongs to the People of Burgundy!
You will find even nicer if the Dish is made start to finish with Rabbit(even better with Wild Rabbit)

Jul 20, 2014
chefj in Home Cooking

Is it just me, or is my wall oven cooling down? Is it time to go to gas oven?

Here is a definition of Calibration
http://en.wikipedia.org/wiki/Calibration
Practically it means when you set the Oven to 350 it will be at 350

Jul 19, 2014
chefj in Cookware