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Investing in kitchen knife...which to buy??

Agree. I have and love my Victorinox chefs knife. I am also a fan Dexter. Their Chinese cleaver is excellent.

Jan 23, 2015
Westy in Cookware
1

Smokey's BBQ

I eat there often (2 or three times a month).

I like it. The brisket is okay, but the wings and pulled pork are very good. Sides are nothing special but pretty solid. I like the onion rings.
It has been awhile, but the owner occasionally makes a batch of peach-flavored bbq for sale. Very good. Sweet (as you'd imagine), but nice.

Also nice - they serve very good fried fish on Fridays during Lent. They offer that only during that time. Generous portions and very tasty.

Jan 22, 2015
Westy in Southeast

Chicken Cacciatore?

Not saying it is "foreign" or not authentic ,only that one recipe (sans tomatoes) might predate one with it.

Jan 21, 2015
Westy in Home Cooking

Chicken Cacciatore?

Ummm....how do you figure? As far as I am aware, the tomato is from what is now Mexico. And how preposterous would it be that one recipe predates one updated (with tomatoes) later?

Jan 21, 2015
Westy in Home Cooking

beans again

I have more success just putting them in cold water to cover overnight.

Jan 20, 2015
Westy in Home Cooking

Chicken Cacciatore?

Ethan Stowell includes 2 cacciatore recipes in his book. One has tomatoes and one does not. He comments that, in fact, tomatoes are a "new world" addition tot eh recipe. interesting take:

Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta

Jan 20, 2015
Westy in Home Cooking

The Best Recipes of Kosher Cookbooks (2015)

Don't keep kosher, but I do like Jeff Nathan's books (library has a copy of "adventrues): http://abigaels.com/products.html

Jan 20, 2015
Westy in Home Cooking

Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.

A few more:
1. feeding men and Boys: Surprisingly good, very clear instruction
2. feed me now: Bill Granger
3. cooking for the Roommate Impaired: http://www.amazon.com/Recipes-Roommat...

#3 is the book i used when i very first learned to cook. I still use it fora few items (the roast pork is especially good).

Jan 20, 2015
Westy in Home Cooking

Under $30 in North End?

Looking for a great place for dinner in the North end. Would like to keep the meal (salad/entree, I don't drink, so wine list is not an issue) under $40. Most interested in red sauce-ish joints.
Matt

Jan 14, 2015
Westy in Greater Boston Area

Next Knife

Which one? They had some using old, old blanks (like pre-WW1) awhile back. Tempting.
I think my next knife will be a berti of some sort. Saw one and it is absolutely stunning. I was completely not interested in flashy tools/knives (my pots and pans are largely from my grandparents, and my knives/utensils are from a restaurant supply place), but my goodness, that knife was awork of art.

Jan 12, 2015
Westy in Cookware

Brining Pork chops resulting in 'porkle" What am I doing wrong?

They were double thick bone-in Nieman Ranch (so i am guessing no injection).

I could have sworn I used kosher salt, but....maybe that was it.

Jan 05, 2015
Westy in Home Cooking

Brining Pork chops resulting in 'porkle" What am I doing wrong?

So I made a pork chop recipe by Todd English ()of olives fame).
It started with brining the chops in salt water with maple syrup, rosemary, peppercorns, bay leaves, thyme. You leave them int eh brine for 24 hours. You also make a crust (panko/butter/crushed almond/bleu cheese) and add that at the end under a broiler to finish after searing the chops and then putting them int eh oven for about 8 minutes or so.
The crust was fine, but the chops were somehow way, way, way salty. Like pickled salty. Dreadful. I recall having made brined chops before and gotten similar results from a different recipe. What am I doing wrong? it did not say to rinse the chops, but I would think that that step would not have made a difference,a s the salt was int eh chop itself, not the surface.

Jan 05, 2015
Westy in Home Cooking

What's for Dinner #341 -- It's on to 2015 Edition! [through January 4, 2015]

hey this looks wonderful. I was out in ohio early last year, and one place had something caleld "sauerkraut balls." Ar these the sdame thing? I grew up with lots of sauerkraut (my dad's side of the family owned a sausage factory called 'Weigert's'), but never heard of such a thing.

Dec 31, 2014
Westy in Home Cooking

What's for Dinner #341 -- It's on to 2015 Edition! [through January 4, 2015]

Making maple-brined pork chops with almond/blue cheese/panko crust from "Cooking in Everyday English" for New Years.

weekend looks good - thinking of a few Chinese dishes from Ken Hom's American-Chinese cookbook.

Yes. I buy most of my cookbooks used......

How to make crispy chinese duck breast?

During #3, I slowly add heat. cranking up the stove only burns the skin and the fat doesn't render.
I would also add that the first cookbook (Gotham) I used for this recipe used a great reduction sauce. The sauce was as big a hit as the duck itself.
I think Barbara Tropp's first book also had a couple of recipes for this type of dish.

Dec 29, 2014
Westy in Home Cooking

Chinese cookbook recommendations?

Nearly forgot - if you have a long, lazy afternoon and really want to stretch yourself, Martin Yan's Chinatown is a great resource. if I have guests I really want to cook for, and they like Chinese food, this is an absolute winner.

Dec 19, 2014
Westy in Home Cooking

ASHEVILLE, NC FOOD SCENE

I always thought it was "nekkid."
anyway, Tupelo Honey was, in my experience, good but not great.

we had an absolutely wonderful breakfast at a small place a bit away from the main dining area. It was in a small, converted house off a two lane highway. My wife and I loved it.....and forgot the name. It was a few years back. Wish we could remember it.

Dec 15, 2014
Westy in Southeast

Chinese cookbook recommendations?

This has been done a few times, so you may benefit from a search. Here is my 2 cents:

1. Shun Lee. Total classic Americanized Chinese food. All the basics, well covered.
2. Blue Eyed Dragon: Australian. More Taiwanese, but excellent. Also wonderful illustrations.
3. Susanna Foo: Fresh Inspiration. Looks lovely, but I never use it
4. Barbara Tropp: Classic. This is your "Julia child" equivalent. Absolutely the book I would go to if I had a question or wanted to nail a recipe. Not very "6 PM on a Thursday," but as god an instruction manual as it gets.Others ont eh board seem to favor Fuschia Dunlop. I prefer Barbara. That being said, you can avoid "China Moon" cookbook, unless you really love sub-recipes.
5. irene Kuo: Very good. Particularly helpful drawings. Someone put a ton of thought into this one.
6. Thousand recipe: Not a terrible book at all. A bit dated, but i used to use it all the time when I was first cooking.
7. Bear and Fish Family: Not sure why this does not get more play here. Very cool, different and actually easy to follow. Written by two Chinese women who are engineers. Their precision combined with invention COMPLETELY pays off.
8. Craig Claiborne Chinese cooking. Stop laughing. A wonderful book. He collaborated with one of the greats on this one, and his ability to explain what and why were invaluable.
9. Jeff Smith.Three ancient cuisines. he has two recipes in here that were really handy: Chinese roast chicken and Chinese roast chicken from an Italian count (which inexplicably uses sesame, honey, soy as sole marinade ingredients). Other than that, it is a really dated book. That being said - I tweaked the Chinese roast chicken recipe many, many years ago and it was the recipe I would make when trying to impress my Taiwanese girlfriend (now wife) and her family. She now refers to it as "The Chicken."
I had less success with Stir Frying at the Skies Edge, Hot Breath of a Wok.

Dec 15, 2014
Westy in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

This is correct. Same recipes. It seems some importers got the UK/Australia editions instead of the US one.

Dec 13, 2014
Westy in Home Cooking

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

Try also -
Soul Cafe (New Zealand, but...sort of Australia-ish). It has a section on "guest chefs" that is kind of interesting.
Neil Perry - Food I love. Very good, but his Asian cookbooks look much better. Rockpool is a nice book, but more for looking than cooking.
Matt Moran: When I get Home or Dinner at Matt's. The only two cookbooks I asked for this holiday.
Another vote for Bill Granger's books. I use "Feed Me Now" and Bill's Everyday Asian often.

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

What a wonderful book. It really is a champ. Try the lemon chicken. You won't be disappointed.

Dec 11, 2014
Westy in Home Cooking

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

I really enjoy his "appetite" book and the one I have for making fast dinners. I enjoyed reading, but do not use, his "Ripe" book or his kitchen year.

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

What is your favorite Bill book? I asked for his new Italian one this holiday. I also asked for two by Matt Moran.

Dec 01, 2014
Westy in Home Cooking

Taipei this spring. What's new and great? Also looking for a couple of specifics

Thanks. This is most helpful.

Any suggestions for a "big night out"? I was hoping for a GREAT Chinese (as opposed to Japanese, which most high end places seem to be) place.

Dec 01, 2014
Westy in China & Southeast Asia

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

Let me know how that goes. I recall reviews of her cooking saying it is straightforward, but been burned too often on "Chefs Cooking Stuff You Cannot."

Nov 04, 2014
Westy in Home Cooking

What cookbooks have you bought lately or are you lusting after? October 2014 Edition. [old]

Okay. If you like Bittman but want a more layered eating experience, try his collaboration with Jen George Vongerichten (sic?) - "Simple to Spectacular." They take a simple recipe,a dn then gradually change it from fairly easy to much more complex.
He also did one with chefs from around the world. They make their trademark dish, and then he does a "Minimalist" take on it.

Oct 27, 2014
Westy in Home Cooking

Embarrassing gadget you love?

2 actually. Both are from Japan.
One is a simple steel pot that slides into a thermos with a lid. works like a very simple slow cooker. Keeps anything warm, and can even finish cooking a stew.
I also LOVE our cyclone-like convection oven. way nicer than the ones int eh US. Very precise, and watching a chicken roast from pale to mahogany is like awesome time-lapse photography.

Oct 27, 2014
Westy in Cookware

Cookbook recommendation

Can you define authentic? Are you interested in lungs, blood, ears? I am actually not. If you are, maybe check out some at your local Chinese market? There are quite a few in ours where I am just not interested in, but people interested in that super authentic type.

Oct 25, 2014
Westy in Home Cooking

Cookbook recommendation

If I am not mistaken, there is a very new documentary on that collaboration. Check imdb.

Oct 25, 2014
Westy in Home Cooking

Cookbook recommendation

The key to Chinese cooking -Eileen Guo
Modern art of Chinese cooking -Tripp
The new classic Chinese cooking -Leung
Shun lee restaurant great. Every classic done right
Martin Yankee.
Martin yan'SChinatown - definitely not for beginners, and it gets into murky "authenticity" territory, but if I eanted a dinner party for my Taiwanese in-laws, I know I could make a dinner they would love
China modern byching-he huang. My wife adores this. Good weeknight Chinese. I am not as big a fan
Blue eyed dragon restaurant cookbook. Australian. Weirdly organized and no index, but fantastic meals to be sure
Susanna foo fresh inspiration. Again... A bit less than"authentic" but very interesting.
Craig claiborne's Chinese cookbook. Older, and haven't used it in years, but as an 18 year old from central Massachusetts, it was a new world of flavor and technique.

Oct 25, 2014
Westy in Home Cooking