xIcewind's Profile
Using Kim Chee for a 4th of July Cookout
You could do a korean style burger/hot dog, like you said.
I used:
sliced raw garlic, dark green leaf lettuce, sliced onions (thin),
Brush burger with a thin layer of ssamjang
Add garlic, lettuce, onions
Top with kimchi
Use a thin layer of mayonnaise on the bun
What's on your grill?
Chinese cumin lamb skewers
(Lamb marinated in paprika, cayenne, cumin, salt, pepper, soy sauce, cooking wine) grilled over charcoal.
Brines: The science behind it doesnt add up!
A few things.
The ions in salt (sodium and chloride) could likely diffuse across the muscle cell membrane, thereby entering the cell itself.
Like todao said, you would have an equilibrium between the solutes in the brine and in the meat, due to an exchange diffusion. It's more about diffusion than osmosis after a bit, actually.
You end up with meat that has less water, and salt embedded within. Why is this good? Due to a few different reasons, maybe. In grilling or roasting, you've already seasoned the inside of the meat, and have less water overall, like dry-aging, and you would thus have a more concentrated flavor.
In boiling or braising, perhaps the denaturing of proteins contributes to the cooking process (after all, you're just denaturing proteins and coagulating them as you cook), but without the liquod within the meat escaping as much because of a reduction of cooking time. In hypothetical example, a meat that's 50% already denatured from salt would take less time to cook.
Disclaimer: I am not a professional cook/chef by any means.
Help: Fix this soup!
How about adding in boiled potatoes and roasted garlic, then pureeing again with the blender?
Why do most people outside of China not like Maotai, or Moutai?
Also meant to be had warm, so it increases the alcoholicness of it.
Personally I can't stomach it. Maybe it's a generational thing?
Three Weeks Remaining to Eat Gluten - FOREVER! What would you include??
I'm so sorry to have confused you regarding morbidity and mortality!
Three Weeks Remaining to Eat Gluten - FOREVER! What would you include??
Hey, sorry for the late reply,
Celiacs and morbidities can be found on numerous publications. The difficulty, again, comes down to how the study was done, since it relates to management of a chronic disease, and gets into the spectrum of autoimmunity that the general population has.
The major one I can think of would be fatigue and anemia.
I just looked this up: http://www.ncbi.nlm.nih.gov/pubmed/21108596 Again, it is tough to associate a causation or effect on things.
On topic though: Definitely wait for your small bowel biopsy. The tests aren't perfect, but without the biopsy, the diagnosis can't be confirmed.
Good luck!
Three Weeks Remaining to Eat Gluten - FOREVER! What would you include??
Cutting out gluten will reduce her (his?) morbidity by a huge amount.
However, she (he?) will need to do the colonoscopy on a full "normal" diet, otherwise it's pointless. The colonoscopy is to biopsy for presence of inflammation, which can only happen, assuming it is Celiac's, when gluten is ingested.
Good luck, and eat well!
Which bottles of scotch should I get?
Thanks for all the recommendations!
I'm passing on the Talisker this time as it might be a bit too peaty and strong for the crowd I'm hosting.
My final choices are:
The Macallan 12
The Macallan 18 (Kirkland)
Oban 14
Highland Park 12
Thanks! If people get into it, I'll definitely look into Bowmore and Talisker. Laphroaig QC seems a bit too strong as of yet.
Which bottles of scotch should I get?
I'm looking to buy a sampling of scotch that is easy for beginners, but showcase a broad variety of taste. My budget is $200.
Here are the bottles that I was recommended, and I need help narrowing it down to three!
macallen 12 sherry oak:
glenlivet 15 french oak:
glenmorangie 10
balvenie signature 12
highland park 12
Thanks!
Black Bean Sauce that's spicy not fruity.
Hey,
How do you use your black bean sauce? Have you considered making your own?
Use this: http://farm3.static.flickr.com/2228/1806886408_1c20f887d7.jpg (not my picture)
The second from the right
Heat a few tbsp of oil, add two tbsp (or to taste) of these beans from the jar directly to the oil, do not burn, but stir around until fragrant. Add in some dried chilis
http://www.thaitable.com/images/ingredients/pictures/5Dried%20whole%20chili.jpg (not my pic again), until fragrant, add in your meats/seafood/etc.
Add soy sauce and water to make the sauce, and then cornstarch slurry to tighten it up.
Poll: How do you make chicken soup?
Yeah, I think so. The Chinese soups I make (I'm Chinese) focuses more on the soup liquid itself, and less on what's in the soup. In the soups I've made elsewhere, it's a lot about what's in the soup, as well as the broth.
e.g Chicken and tender veggies in chicken noodle soup, freshly roasted garlic in cream of garlic, etc...
Poll: How do you make chicken soup?
I do it the second method.
4-5 chicken legs with back, a carrot, roughly chopped, bunch of celery with leaves, an onion, halved, two bay leaves, a couple slices of ginger, and a splash of shaoxing wine.
Cook on med for 8-10 hours, adding water continuously.
Then strain everything, toss it out, reserving liquid.
Reduce to 1/3 volume
Best Saffron in DT
Thanks for the suggestion! I actually searched it, and Marche Akhavan turned up as well, but it is a bit out of the way for me. Is there anywhere closer anyone can recommend?
Thanks!
Best Saffron in DT
Hey all,
Where can I find the best saffron in downtown Montreal? I don't have a bus pass or the time to go past the DT areas (McGill to Concordia area).
Atwater Market?
Since it's for a gift, I don't know too much about it. From my readings, I would want to get the Iranian saffron?
Thanks!
The forgotten Veg
I used to love bitter melon, but it doesn't seem as if it's served anywhere besides a serious chinese eatery.
Eggplants are another good one, too.
When I was growing up, we'd eat nappa cabbage a lot--doesn't seem as if many people are eating that either.
Can someone tell me once and for all how to pronounce szechuan?
Why? I don't see much difference between there and here--I am a native Mandarin speaker, and I'm sure others who have replied speak it too.
Can someone tell me once and for all how to pronounce szechuan?
No, it's the correct recording.
The first character is the same pronunciation as the number "four". Well, it's the same character as the number "four".
Can someone tell me once and for all how to pronounce szechuan?
I'll toss this in here:
http://en.wikipedia.org/wiki/File:Zh-Sichuan.ogg
Cheese on Seafood?
I had some really good coquilles st-jacques a few years ago, and it was topped with sharp cheddar cheese and mashed potatoes, with several varieties of seafood (shrimp, scallops, etc) underneath.
Yet another question about bao
I've never noticed this.
When my dad and I used to make bao zi and hua juan, the dough rises to about 2-3x the original size, and almost like bread making, we poke it down and kneed it, and it'd usually be quite sticky.
You have to be careful of overkneeding, as if you do it too much it collapses all the airspaces (or that's how I was told), and the dough comes out solid. You're aiming for something that can structurally hold the pork in the middle, while thin enough on the bottom to be steamed, but thick on the sides.
Yet another question about bao
How we make our hua juan is without scallions. We rise the dough up, stretch it, then twist it to the shape. I find it holds the "steam" better, and thus comes out more puffy. Also, you use more oil for it, so it has a different taste than "man tou", which we don't often make.
Tatamagouche has a good picture of bao zi.
When does cooked shrimp go bad?
Just as a note, according to my immunology prof, most food poisoning episodes happen within 20 minutes of ingestion.
360 restaurant seating?
What's the seating situation like at the 360, on a Saturday night?
I've reservations for a special meeting on a Saturday, around sunset, and would really appreciate getting a window seat. How far in advance should we arrive for the reservation, if we're willing to sit at the bar and wait for a seat to open?
Thanks, and sorry if this is not the correct place to ask.
Food Scars - Things you will never eat again.
I have had a similar experience with mac + cheese. I was in grade 2 at the time, and bought some frozen mac+cheese from the supermarket. Microwaved it for lunch and had a bit...
Got sick in under 20 minutes. It was so unpleasant I haven't had mac+cheese if I could help it, and at times I choose to not eat over having any.
San Pellagrino
Thanks for the help, everyone!
Aubut had 24x 200mL and 24x330mL for aranciata, limonata, and chinotto. The former was 13.20 per and the latter was 15.49.
Thanks again!
San Pellagrino
I gave them a call, but I am still quite confused. My limited french did not help the situation.
Are they a store (albeit bulk) like Costco, where I can go in and browse a catalogue and they'll give me the items, or are they a service where you order ahead and then pick up/have them deliver the order to you?
The lady on the phone mentioned a mish-mash of the two, which confuses me. I don't have the facilities to go down to there more than once, so this may get tricky.
Thanks!
San Pellagrino
Does anyone know where I can buy a flat of these drinks? Buying them by the can gets a bit pricy. Costco used to sell 24s of them, but they're not there anymore.
Sushi resto for bday (+10)
For what it's worth, the suggestions above are pretty good. However, I know 100% Ginza (the one on St. Denis right?) accepts groups of 10+. I've organized and held dinners there that went upwards to 40 and everything ran smoothly. (No missed orders, food was just as good, etc.)
