Xellosw2099's Profile
Japanese "Gurume Doramas" (gourmet TV dramas) - what others are out there?
Speaking of cooking anime... anyone here ever watch Mister Ajikko? It is from the 80s but it is pretty damn cool. To this day I am still using coffee to season my curry. XD
Home made Sukiyaki issue
Well... I am actually buying the chinese style hotpot beef at my local chinese super market. One of them is regular fat beef sliced paper thin and they actually have veal beef sliced too.
I know that Wagyu beef would be divine very good for this and perfectly fine for holiday dinner but I felt that Wagyu beef is a bit over price for normal weekend dinner. There is mitsuwa market 40 minute away so if I really want to I can get the beef that are designed for shabu shabu.
Home made Sukiyaki issue
Yes, I mean the meat is tough. I know it is not meant to be cook a long time but isn't it traditionally in japan to keep iot heated during the serving process?
Yes, I increased the sauce ingredient by a bit but ,maybe not enough.
Another question, is it possible to use sugar substitute for Sukiyaki if someone is diabetic or should it taste completely different?
How do you stock your Chinese kitchen?
What would be a good receipt for hot and sour soup?
Home made Sukiyaki issue
I was trying a Sukiyaki receipt that I found another day and it was pretty decent.
http://en.christinesrecipes.com/2010/11/sukiyaki-japanese-hot-pot.html
Sauce was good but the meat is a little rough. I bought the hot pot meat at a near by chinese supermarket instead of using sukiyaki or shabu shabu beef. However, when I try again a few days ago, I used a bigger pot, a but more ingredient like vegetable and mushroom and more meat ( Last time I used 1 pack of beef and 1 pack of pork and this time I used 2 beef and 1 pork) but at a slightly lower grade and used low sodium soy sauce; I also used a fire to continue heating during serving. The end result.... meat is VERY rough, sauce is tasteless.
I understand sliced beef is NOT design for long cooking time but almost every sukiyaki receipt I have seen, even the Bobby Flay one, said to brown the beef first and then add sauce and then the rest of the ingredient. What caused my epic taste failure the second time around? Adding more vegetable AND using low sodium soy sauce probably have something to do with the poor taste sauce. I guess the problem lie with the beef.
I think of two solution. Either use the high grade beef I used the first time around and not having a heating element under the pan during serving OR I can just use the soy sauce mixture to cook the vegetable and stuff and add beef during serving like a traditional chinese type hotpot to ensure the beef is tender but without richness taste of the sukiyaki sauce within the beef. Any suggestion?
Lou Malnatis Restaurant Week special
Isn't 9 inch pretty small like whole cheese cake size? And for 22 it is not much of a deal unless u REALLY like the salad...
Lou Malnatis Restaurant Week special
I just noticed that Lou is running the restaurant week special at the Gold coast location this week and I felt like trying it out. However the promotion list online is a little confusing. It said for lunch for 2 is $22 with a salad and a 9 inch pizza. I am a little confuse... does that mean 2 salad and 2 pizza since it say it is for 2 or is it one sald and one pizza to be split among 2 people?
Gleen's Diner question
I have been want to try Gleen's diner All you can eat Tues. Alaskan King Crab Leg but I never had the chance to do so. Today I took a look at the website and they still have it but they removed the price.... and ti said market prices. I am puzzle... how can it be all you can eat if it it is market price. Any idea on how much it cost nowsday and is it still as long as people claimed?
Turkey emergency!!!
I got some quick help here, I have a fresh butterball turkey that is 13.5 pound and according to the rule, it is suppose to roast for 3 hour with no stuffing. Right now my turkey is in for around 2 hr and it is already 140 degree. It is not stuffed with stuffing, just some butter herb. By my guess it would be at 165 degree, which is 30 minuites ahead of schedule.... is the turkey done or I put my probe in wrong at the breast?
Good japanese style cheese cake receipe?
Another question... do cream of tartar go bad? I just find a small jar at home with soem but it is over 10 years old.
Good japanese style cheese cake receipe?
I also find a receipe too but I need some help decoding it.
http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html
First of all, the unit are a bit different. Second, I see cake flour and corn flour. I know what cake flour is but I am not sure on corn flour... does it mean corn starch or cornmeal?
Good japanese style cheese cake receipe?
I am wondering if anyone here know a good japanese style cheese cake recipe?
Retro Chinese
House of Fortune in chinatown is pretty classic hong kong taste.
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House of Fortune
2407 S Wentworth Ave, Chicago, IL 60616
Minor question about Capital Grille.
I got a minor question here. I want to know if Capital Grille serve their The Grille’s Signature Cheeseburger with Truffle Fries during dinner hour os ir only during lunch hours? My friends plan to go their next week for a party but I am not sure about paying 60-100 for a dinner... it is no Alinea lol
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Alinea
1723 N Halsted St, Chicago, IL 60614
Capital Grille
5340 N River Rd, Rosemont, IL 60018
What's the best dish you've ever eaten at a chain? What surprised you most?
TGI Friday Jack Daniel chicken Sandwich is a ncie surprise...
Chinatown Best Hong Kong Style Congee (Jook)
Your demand is pretty high... I live in Chinatown and even I am not sure where the Jook is truly great. A couple of months ago the jook over at Go4food was pretty decent but recently it is not that great.
I am not sure on steam egg custard but St. Anna over at chinatown square got some hong kong style St. Anna type Egg tart.
Good Korean style stir fried vermicelli receipt?
Yes, I am speaking of Japchae. The receipt look good....
Soft shelled crabs in Chicago
I second Joy Yee soft shell craft but I recommend the soft shell craft noodle with meat sauce.... very tasty.
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Joy Yee
1221 W 33rd Pl, Chicago, IL 60608
Good Korean style stir fried vermicelli receipt?
I am wondering does anyone here got a good Korean style stir fried vermicelli receipt? The reason I ask is that I also buy those package of Korean vermicelli from Hmart and Assi-plaza and I love those but would be better if I am able to I made it on my own.
I try making it using chinese style vermicelli, while good, but it just doesn't look or taste the same. I also been to a Korean friends wedding where the lunch reception serve korean vermicelli so I know it is not some kind of super nation secret but I can't seems to find a good one. One of the problem is I am not sure what type of dried korean vermicelli should I buy nor do I know which seasoning to use to get the rich savory flavor. Can anyone help?
Why is US fastfood chain so boring while in US?
I got a question, how come the fastfood chain in US so boring? The reason I ask this is that US chain that are located in other country got so many more different kind of food it is not funny.
For example, in Hong Kong, their MacDonald serve a LOT more than just same old burger and fries and while Pizza Hut there serve many kind of different pizza and pasta. They actually serve seafood pizza that taste very good and their seafood pasta blow anything they serve in Olive Garden out of the water. While in US, Pizza is reduce to a extreme fastfood fair with only processed meat on the menu. Why is that?
The reason I ask is that my brother just come back from his trip from HK and he told me about the wonderful pizza he had at pizza hut. That got me thinking... the pizza making process for chain restaurant is around the same in the world, so just being in HK doesn't made the pizza better, it is the ingredient that made it good. People also love shrimp in US, then how come I almost never notice it on a pizza menu...
I mean just look at the hk pizza hut link... things look so good already
http://www.pizzahut.com.hk/en/restaurant.html
Another thing was that before I from to US from HK 15 years or so ago, I loved pizza hut pasta and when I see the pizza hut in US I was shock to see all they got is pizza back then and its wasn't until recent years they start selling pasta...
big group at mccormick center seeks better than average pub food
Sportbar 260 is pretty decent too, really good burger.
Chicago dog house or Frank N dawgs.
I have been wanting to try those 2 places ever since they feature on foodnetwork. I know Frank N dawgs is a lot more expensive but seriously, wihich is better?
White Truffle Butter
Hi, I got a question about White truffle butter. There are some receipt that I want to made that ask for the truffle butter, and they are known to be hard to find and expensive. Some people suggest melting butter in low heat and then adding 2 table spoon of white truffle oil into it to get a similiar result, is this true?
Where can I find white truffle butter?
Anywhere else? I think they sell it at a pretty expensive price at Whole Food ( I know I know it is truffle butter). I try looking at costco and fresh farm but no luck. I actually see something call truffle something near the butter and cheese section at costco but it is not call butter
Need advice re: grocery stores
This one is hard, cuz unless the food is completed dehyrated, it require certain kind of refrigeration. My only recommandtion is those big bucket of emergency food supply from costco.
Or you can go for those canned Ravioli.
Where can I find white truffle butter?
I am wondering where can I find pre-made white truffle butter in chicago area?
Some question cookware like Dutch oven and Cast iron skillet
Hi, I got some question about Dutch oven and Cast iron skillet. I want to learn some receipt that require the use of such.
I get one of those Jewel promotion of Thomas Professional Dutch Oven but it is not one fo those cast iron but non-stick one. I read the box and it say that the glass lid used in over up to 350 degree. If I want to cook something that only need 325 degree, it should be safe to use?
In addition, where can I buy decent quality but cheap cast iron skillet that can be put intop the oven?
Michelin names 46 "good-value" Chicago restaurants
I m surprise there is not a single chinese restaurant on the list.
