r

rinkatink888's Profile

Title Last Reply

Recipe for Salted Duck Eggs

Thank you Melanie.

Some of the recipes online called for leaving the duck eggs in brine for about 3 weeks, however, by trial and error, 8 weeks seems to work the best. Any time before that, the center egg yolk is still a bit runny.

Jun 19, 2015
rinkatink888 in Home Cooking

Recipe for Salted Duck Eggs

The most common use for the salted duck eggs are using only the yolks in Zongzi/Joon (Chinese Tamales). I also use the whole egg (pre-cooked) for my rice porridge and last night I made a traditional Cantonese comfort food using ground pork, with diced - chinese sausages, dried shrimp & mushrooms, water chestnuts with 2 salted egg yolks. The egg whites were use as a binder for these ingredients and steamed for about 15 minutes.

Jun 17, 2015
rinkatink888 in Home Cooking

Recipe for Salted Duck Eggs

Far as I know, they are still banned. I heard a couple of years back, from my Chinese friends, they were going to lift the banned but to date, I an still unable to find any raw ones.

Jun 17, 2015
rinkatink888 in Home Cooking

Salted duck eggs (or chicken if that's all there is)?

If you are still craving for raw salted duck eggs and haven't found any yet, I uploaded some photos and the recipe on how to make them. Here's the link:
http://chowhound.chow.com/topics/1016702

Jun 17, 2015
rinkatink888 in Manhattan

Recipe for Salted Duck Eggs

Some of you had posted about finding salted duck eggs but was unable to find any raw ones, so I thought I shared this with you.

Before they were banned, I had purchased many raw duck eggs in the Los Angeles area. A good salted duck, when cracked open, should have a solid bright orange yolk with an oily sheen along with clear egg whites, however, was consistently disappointed in the quality of those eggs as many of them had running egg yolks, cloudy egg whites and some were just plain rancid when cracked so I decided to make my own.

In the early days, I used chicken eggs to make salted eggs. Although they turned out nice, they lacked the richness of the duck egg so now I only use duck eggs to make the salted eggs. Picture is a recent batch that was ready today with the next back ready in three weeks. You can see how nicely the yolk and egg white turned out.

Making the salted duck eggs is fairly simple. It’s basically salt and water (I’ve used the dried salted method but didn’t like the results). For a dozen eggs, you need around 4-6 cups of water, plain salt, a small potato and a container that will hold the eggs snuggly.

Pour the water in a deep pot, add the potato and start simmering the water. Slowly add the salt while stirring. Once the potato floats, it means the water has reached its salty saturation point. Make sure the salt is completely dissolved in the water and completely cooled down. Once cool, add the water to the eggs in the container, making sure the eggs are covered completely. I also use tea leaves and a few drops of rice wine to enhance the flavor. Store in a cool dark area. It will be ready in eight weeks. I also turn the container upside down once a week for a few minutes.

Jun 16, 2015
rinkatink888 in Home Cooking

Chicken Livers in San Diego

I believe this can be subjective. I have shopped both at Whole Foods and 99 Ranch Market for many years and my experience show there can be low quality meats at both markets.

Apr 22, 2015
rinkatink888 in San Diego

Chicken Livers in San Diego

99 Ranch Market carries them too.

Apr 22, 2015
rinkatink888 in San Diego

Offer to purchase Screaming Eagle

Sorry folks. Wines no longer available.

Feb 06, 2015
rinkatink888 in Wine

food from the 60's

I have a few cooks books for that decade, Better Homes & Gardens "Snacks and Refreshments, 1963, Farm Journals "Country Cookbook, 1959 and Woman's Day Encyclopedia of Cooker, Vol. 8. The Better Homes and Garden one is pretty thin (about 60 pages) with some great black and white photos (and a few color ones). I can scan the cookbook but may time a couple of days if you like.

Jan 25, 2014
rinkatink888 in Home Cooking

A. Rafanelli 1998

I drank the last of my Rafanelli 1995 zin a couple of years back.

Jan 09, 2014
rinkatink888 in Wine

A. Rafanelli 1998

Thanks. I thought a couple of hours should be fine but I read an article where some folks will decant an older wine for several hours.

Jan 09, 2014
rinkatink888 in Wine

A. Rafanelli 1998

A. Rafanelli 1998 - a few more bottles left . Time to open one up today. Been stored in a wine refrigerator around 55. Do you think a couple of hours is enough to decant or more time is needed?

Jan 09, 2014
rinkatink888 in Wine

Sesame flavour - how can I get it ?

You can also purchase what is called "100%" Pure Black Sesame oil. Much more expensive than regular sesame oil but very intense. I use it for marinate and sometimes a few drops at the end of my stir fries. You definitely can taste the sesame flavor.

Jan 09, 2014
rinkatink888 in General Topics

What's for Dinner #265 - Into the Deep Freeze Edition! (through Jan. 6, 2014)

Braised oxtail soup with lotus root, BBQ pork with my homemade Char Sui sauce along with baby bok choy from my dad’s garden.

Survey: Do you wash your poultry before cooking?

My Chinese Mom told me to always heavily salt the raw chicken for a few minutes and then rinse thoroughly; hence, I have been doing this all my life without ever asking why. Recently, someone asked me why and we have come to the realization the salt may kill bacteria within the chicken. I do wipe down the counters with Clorox wipes after the chicken has been rinsed.

Jan 03, 2014
rinkatink888 in General Topics

85CBakeryCafe coming to Gardena

There is another one coming to Torrance in the same complex where the Mitsuwa Marketplace is located. They haven't advertised until they have a closer opening date.

Dec 17, 2013
rinkatink888 in Los Angeles Area

85CBakeryCafe coming to Gardena

Spoke with one of the folks who are in the midst of hiring personnel for this location and he told me they are expecting to open the store after Thanksgiving.

Oct 11, 2013
rinkatink888 in Los Angeles Area

85CBakeryCafe coming to Gardena

Saw a "opening soon" sign today for the 85CBakeryCafe at the plaza where the 99 Ranch Market is located on the Southeast corner of Normandie and Artesia. I can imagine how insane the parking will be once the bakery is opened. On a positive note, the bakery is less than 15 minutes away.

Sep 30, 2013
rinkatink888 in Los Angeles Area

Best Place to Buy a Ham?

How about COSTCO? Must be good because there's tons of the baked hams every year around Easter, Christmas and Thanksgiving.

Mar 22, 2013
rinkatink888 in Los Angeles Area

Dining and Wineries Visit Requests – Mendocino County

Hey Chowhounders:

We are planning a 4-day trip to Mendocino County for some R&R in the first week of March and will be staying at the Fairfield Inn in Ukiah (using my Marriott points so it's free). We have never been to that area and we’re hoping you folks can provide some insights on places to dine and wineries to visit.

I read through some previous entries but there were only a few comments regarding the wine visits, so I’m hoping for an update and an expansion in the dining area and wineries.

Thanks a bunch

Feb 11, 2013
rinkatink888 in California

azdrama food Videos

My cousin introduced me to a website with lots of food videos. Check this link out.

http://azdrama.net/search/midnight%20...

Unfortunately, most of the videos are in mandarin or cantonese.

If money was no object, what would your everyday cooking look like?

I love to cook too so I pretty much cook and eat what I want; but I’ve always dream of a kitchen that would include the following but not limit to:

Eight commercial grade gas burners with dual ovens and a griddle top; two commercial wok burners with built-in back water drainage; a BBQ Pork/Peking Duck Roaster; two microwave oven; and, the best built-in sub-zero refrigerator/freezer, commercial hood fan, storage pantry and wine storage along with energy efficient lighting and other efficiency options with a nice big house and a backyard to entertain my guests.

Jan 20, 2013
rinkatink888 in General Topics

Pu-erh (Bo Nay) Tea - How Much?

Professor - my email address is rinkatink888@gmail.com.

Jan 20, 2013
rinkatink888 in General Topics

Pu-erh (Bo Nay) Tea - How Much?

Thank you for your comments back. Do appreciate it.

The tea was brought over in 1958 from Hong Kong to the US. She was originally from the Guangdong province in a small Taishan village . As for the style and/or vintage, I don't know. I remembered my mom telling me this was the best Bo Nay tea and now I regret I didn't pay more attention when she spoke about the tea. I remembered the teas were in round compressed "cake" form but she decided, for whatever reason, to unwrap, break-up the cakes and put the pieces in in a large tin can. The lid is tight and the tin was stored in a dark part of the pantry. The tea taste absolutely wonderful. You can taste the difference between the vintage Bo Nay and the new one, like tasting a vintage wine vs a newer one, it has that nice earthy, musky taste and smell.

It never occur for me to sell it because I like the tea so much. I was just got curious thinking about it when my cousin described the tea as "liquid gold". "Professor" - I'm willing to give up some of the tea for folks like you who will enjoy it. Where are you located? I'm in the Los Angeles area.

My mother also brought over "Lok On" tea, taste very similar to the Bo Nay. Some of my Chinese friends/relatives have not heard of the type of tea and I heard this was described as "old people" tea.

Jan 19, 2013
rinkatink888 in General Topics

Pu-erh (Bo Nay) Tea - How Much?

One of my favorite tea is Pu-erh. When my mother passed away in 2006, she left behind 2 square tins (gallon size) of pu-erh tea which I took with me since my dad doesn't like tea. This tea is part of the 50 lbs she brought from from Hong Kong to the United States in the late fifties so the tea is over 50 years old. It has aged beautifully and just a wonderful drinking tea with a heavently aroma. I gave some to my cousin and he label the tea as "liquid gold" which got me thinking and curious - how much is this kind of tea worth nowadays it was sold?

Jan 18, 2013
rinkatink888 in General Topics

The Best Meat Cookbooks

I have tons of cookbooks but when it comes to good basic technics, I generally refer back to the cooking techniques in my timelife books, and cooking with meat is no exception. I believe there are still some sites where you can get these books, if you are still interested.

The link below is a good illustration:

http://www.etsy.com/listing/94749796/...

Jan 08, 2013
rinkatink888 in Home Cooking

Hot Sauce Gift Basket - Where to purchase in Los Angeles Area?

Oh how would I have love the opportunity to purchase 1 or 2 baskets, but mostly likely, they would be all gone by now and probably not worth the drive since I live in the South Bay.

Thank for you the info though. Maybe will see if they have the same basket for any nearby Big Lots here.

Jan 07, 2013
rinkatink888 in Los Angeles Area

Hot Sauce Gift Basket - Where to purchase in Los Angeles Area?

Thank you for the info for the Original Farmer's Market. Haven't been back there for a while. Looks like I'll be paying them a visit in the next day or so.

Thanks again!!

Jan 07, 2013
rinkatink888 in Los Angeles Area

Hot Sauce Gift Basket - Where to purchase in Los Angeles Area?

Does anyone know where I can purchase a Hot Sauce Gift Basket locally? I won't be able to get one purchased on-line in time.

Thank you

Jan 07, 2013
rinkatink888 in Los Angeles Area

Restaurant practices you'd like to see become more common

Wish there are servers who are observant and attentive of their customers’ dining experience. I know we may have bad experience in restaurant services but my basic grip is - please don’t ask me how the food is as soon as I put food in my mouth and start to chew. My mouth is full, therefore, I can’t talk, I have my hands over my mouth and can only nod my head. Lately, I’ve had a lot of experience with this (wonder if they do this in purpose – lol).

A few years back, one of the most attentive services we have ever had was in a nice Italian restaurant in downtown Portland, OR (forgot the name of the restaurant). During the course of our dinner, the server was polite, attentive but unintrusive. She seemed to know when to come to our table “at the right moment”, to either refill the wine or serve our food at soon as each course was completed, but - the standard of one service this server had provided is something I continued to rate and observe with other servers - is – she waits until we completed the drinking and/or the chewing the food before she will approach our table to ask how the food was, when to clear for the next course, etc.

Jan 07, 2013
rinkatink888 in Not About Food