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3-Hour Mexico City Airport Layover: Suggestions?

Actually, I forget the chain, but the al pastor in the food court is better than any I've had in the States--and it's sub par on Mex City standards. Says a lot about the Jalisco and Michoacan style we get here in CA.

Apr 09, 2014
hankstramm in Mexico

Pujol During Layover at MEX?

First off, the green cabs aren't usually green anymore--they're reddish Nissan Tsurus now. I'd allow at least 1-1/2 hours from Polanco to the airport. It can be as quick as 20 mins or as long as 2 hours in a bad situation--rain when it floods the Periferico. I lived 15 mins from Polanco--although it could take 90 mins to get there during rain or after a pileup.

As Cristina mentioned, there are authorized taxis that are rippoffs. There's a cab company called Nueva Imagen that will charge about 250 to Polanco.

Apr 08, 2014
hankstramm in Mexico

3-Hour Mexico City Airport Layover: Suggestions?

There's a restaurant called Mansion (I believe there's one in each terminal, but I might be mistaken). Anyway, the food is pretty good. I should say pretty good for airport food but not cheap.

They serve many of the traditional Argentinian cuts of beef and many Mexican standards. It's a chain, but definitely above average.

Apr 08, 2014
hankstramm in Mexico

Is it worth brining 2 individual boneless skinless chicken breasts?

Just reviewed this old post and realized that I was mistaken in my proportion. I use 1/2 cup per 2 quarts. Sorry.

Apr 08, 2014
hankstramm in Home Cooking

Casa Oaxaca question

Responding to Cristina's post, I really enjoyed Origen the last time I was there. Which leads me to:

I've had numerous good meals at Casa Oaxaca--the restaurant and one average at the Hotel. It wouldn't surprise me that he's opened a restaurant in DF. The restaurant and Oaxacan food (Oaxaca in general) has gotten so popular with the Chilangos, that it's about time--I'm sticking my finger down my throat thinking about how much the Chilangos ridicule the "Oaxacos" but covet their food and culture.

Anyway, that said, go for the restaurant near St. Domingo. The only time I went to the Hotel was during their renovation in 2010 or so and it was not to standard.

BTW, Origen isn't really an upper end choice in price (on Oaxacan standards maybe) but it's pretty darn good and well thought out.

Feb 17, 2014
hankstramm in Mexico

First trip to SF, looking for the best chinese food

Koi Palace's location is dreadful? Are we talking the DC spot or have they moved? Didn't you just recommend a spot in Fremont? Did Koi Palace move to Manteca?

Feb 17, 2014
hankstramm in San Francisco Bay Area

Cream for coffee

Another reason why most (most--not all--I've found a few exceptions) Mexican coffee sucks is they use Robusta, not Arabica. Even when they roast them, they're still lacking. Took me a while to figure it out. A coffee plantation owner filled me it. They export the Arabica and keep the Robusta for the domestic market.

Jan 27, 2014
hankstramm in Mexico
1

40-year port?

Usually when people refer to 30 or 40 year old port (round numbers) I've found they're referring to Tawny. Not sure in this case.

I have a bunch of 94' and 95' Taylor Fladgate, Fonseca and Quinta do Vesuvio I'm waiting for about 40 to drink.

Jan 27, 2014
hankstramm in San Francisco Bay Area

40-year port?

Some nice restaurants might have a tawny that age. I remember Pizza D'Angelo in Mill Valley had an older tawny on the menu years ago.

Jan 25, 2014
hankstramm in San Francisco Bay Area

Best place to buy cooked & cracked crab in San Francisco?

Stopped going to Swans about 15 years ago. It's so packed that you have to wait 30+ mins just to order.

Jan 25, 2014
hankstramm in San Francisco Bay Area

Cajun Rice & Gravy

I think what you're really looking for is a chicken etouffee. Here's a link to a decent one. Might be a little more complicated, but it's pretty authentic. I don't usually recommend Emeril, but this is a decent one:

http://www.foodnetwork.com/recipes/em...

Jan 22, 2014
hankstramm in Home Cooking

Rock salt for seasoning molcajete

Haven't had any issues like shanagain.

I use super coarse Mexican salt and rice. Sodium chloride not the stuff in the Home Despot.

Anyway, it can take a few sessions of 10min plus. It's worth it, I have 3 molcajetes (different sizes) that I use 3 times per week, plus...

Jan 22, 2014
hankstramm in Cookware
1

Cream for coffee

Ok, couldn't remember what it was called. Lyncott (I think) is the brand of whipping cream you find in Mexico City--white and red packaging. The whipping cream has added stabilizers, so I've never used it in coffee.

Jan 22, 2014
hankstramm in Mexico

Cream for coffee

Media crema is something totally different. It's more like British Double cream. Definitely not for coffee--it will break in the heat. It's used for desserts mostly.

Jan 21, 2014
hankstramm in Mexico

Cream for coffee

Actually, I like Clavel better than half and half (the generic half and half sold in the US). I do prefer real half and half, which I have to hand mix, which I never do.

Buy a can of clavel, works just fine unless you're an ingredient snob. See this thread then:

http://chowhound.chow.com/topics/960228

Jan 21, 2014
hankstramm in Mexico

Roasting extra drumsticks with a whole chicken?

A 3.5-4.5 pound bird in my neck of the woods is referred to as a fryer or sometimes a broiler.

Jan 16, 2014
hankstramm in Home Cooking

Are you an ingredient snob?

I'll tell you what's execrable and shuddersome, not having any idea what people are talking about.

Jan 16, 2014
hankstramm in General Topics

Oaxaca, Oaxaca Recs

OK, I'm way off base. Good luck.

Jan 09, 2014
hankstramm in Mexico

Hawaiian Cooks, Need help with preparing Lomi Lomi Salmon

Making this for a Hawaiian party and I can't find Salt Salmon--so I'm going to salt it myself. Anyone have any tips on how long? or any general ideas?

Thanks.

Dec 26, 2013
hankstramm in Home Cooking

Reverse sear method for whole beef tenderloin?

Thanks Melanie and may Judy rest in peace. I knew I read this whole thread for a reason.

Dec 16, 2013
hankstramm in Home Cooking

Can I sub salt pork in a quiche recipe calling for guanciale?

Takadi, in CA they only sell it in neighborhoods with an African American clientele. They buy it and use it in collard greens and other dishes they make. Mostly older people.

Dec 16, 2013
hankstramm in Home Cooking
1

Can I sub salt pork in a quiche recipe calling for guanciale?

Will, you need to hit a store with an African American clientele. You'll find smoked hog jowl bacon. They just don't sell it everywhere. In San Francisco, I find it in a crappy Kroger chain. It's under the Farmland brand and it's pretty good. $2.25/lb. Don't tell the yups here on CH, they'll drive the price up...LOL

Dec 16, 2013
hankstramm in Home Cooking
1

Can I sub salt pork in a quiche recipe calling for guanciale?

Yes, pancetta is a far better sub than salt pork.

Dec 16, 2013
hankstramm in Home Cooking

Can I sub salt pork in a quiche recipe calling for guanciale?

It's probably the easiest thing in the whole salumi repertoire to cure at home. Don't be at all intimidated by it. DYI, and pay a $15 for a year's supply (frozen of course to make it last).

Dec 16, 2013
hankstramm in Home Cooking
1

Can I sub salt pork in a quiche recipe calling for guanciale?

OK, if you have true salt pork (it isn't the same thing as bacon), then no, don't sub it. If it is salt pork or bacon (whatever that means), then maybe yes you can sub it.

I cure my own sp and guanciale. Both are very different. Salt pork would probably last through a nuclear holocaust and still not spoil. Guanciale, is more like pancetta, made with hog jowls and it isn't salt cured for near as long as salt pork.

Dec 16, 2013
hankstramm in Home Cooking

Lower fat creamy/ cream based soup recipes needed

This is awesome. Got it from OakJoan years ago on here:
Porcini Celery Root Soup

Serves 6
a large handful of dried porcini, soaked for about 30 minutes in 1 and 3/4 cup hot water.
4 Tbsp olive oil
2 diced medium onions
2 diced celery sticks
1 carrot diced
2 crushed garlic cloves
1 tsp salt
pinch of pepper
1 ground small red chili (I used chili flakes)
1 lb. 2 oz. celeriac (This seems a bit finicky to me. I just got a good sized celeriac and didn't weigh it.)m diced
About 4 cups of vegetable stock (She also recs Marigold Bouillon Powder, which I didn't use.) I have used veg stock, water flavored with some of that paste called Better than Mushrooms and chicken stock - all are good). She says water alone is okay, too, but I don't think so....even tho I've never tried it.
Strain porcini and reserve soaking liquid. BE SURE TO STRAIN THE LIQUID THROUGH A FINE SEIVE OR YOU'LL GET GRITTY STUFF IN THE SOUP.
Saute the onion, garlic, celery and carrot and chili flakes (or ground chili) over low heat until the veg soften and start to color.
Add the celeriac and porcini, the strained soaking liquid and stock or water to cover the veg by about 1 1/4 inches above the veg.
Simmer for 40 minutes and then puree in a blender or food processor.
I think it's great served with a dollop of plain yoghurt in each bowl, but you can pass the yoghurt so folks can take what they want.
Good luck. I have made this at least 5 times and it has always been very very good.

Dec 12, 2013
hankstramm in Home Cooking
1

Thawing a frozen duck

BTW, forgot there's video of JP making this:

http://blogs.kqed.org/essentialpepin/...

Dec 04, 2013
hankstramm in Home Cooking

Thawing a frozen duck

Thought of you (and Jacque) today in the market and bought a duck on sale to make this recipe.

Dec 04, 2013
hankstramm in Home Cooking

Thawing a frozen duck

Most fridges have the cold air coming out of the top. The bottom is colder. You're thinking hot air rises. There's usually a lack of hot air in a fridge.

That's why you put veggies in the crisper at the bottom. Warmest spot. Difference in mine is 3-5 degrees.

Dec 04, 2013
hankstramm in Home Cooking

Thawing a frozen duck

Depending on the temp of your fridge, 24-36 hours. I'd put in at the very bottom of the fridge if possible--the top being the coldest spot.

As for cooking, Jacque Pepin has an amazingly easy and delicious way to make it.

http://blogs.kqed.org/essentialpepin/...

Dec 01, 2013
hankstramm in Home Cooking