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thebirdie's Profile

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CHOW Reviews: GreenPan Paris 10-Inch Hard Anodized Open Fry Pan

Thank you for the answer!

Sep 27, 2013
thebirdie in Cookware

CHOW Reviews: GreenPan Paris 10-Inch Hard Anodized Open Fry Pan

Is this dishwasher safe?

Sep 27, 2013
thebirdie in Cookware

Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

C'mon, this is not Tatsutaage! You MUST use "Katakuriko" in order to call it Tatsutaage. You don't get the same texture as Tatsutaage without using this flour. The dish looks completely different, too. Katakuriko was originally made from Katakuri root, but nowadays, it's made from potatoes. You can easily find it at any Japanese grocery stores. It becomes crunchier!

Dec 04, 2012
thebirdie in Recipes

Aji-Mirin, Hon-Mirin: What's the Difference?

Hon Mirin literally means "real mirin". However, if you are not buying it at liquor store, it is not a real mirin. Even in Japan, if you want the real mirin, you have to go to liquor store to buy it.

Oct 05, 2012
thebirdie in Features

Praise for Dexter-Russell Bread Knives

I did not find 9-inch bread knife for $13.75 on their website. If you can find the link, can you send it to me? Also, I didn't quite get the one tim irvine is talking about. Is this the one? http://www.dexter1818.com/Item_detail... Please let me know!

Sep 28, 2012
thebirdie in Features

The Colors of Quinoa

I think the red is more nutritious.

Feb 02, 2012
thebirdie in Features

Torrisi strategy?

I don't think so. Because solo diner is very rare and restaurants usually don't plan the tables just for solo diners. It's the same deal. They became so popular, at this point, now matter what time the seating is and the number of the party, I'd suggest you line up at 5pm. Maybe weekday is a bit easier, but I won't count on that. You'd be surprised.

Oct 25, 2011
thebirdie in Manhattan

Where to buy Brazilian food ingredients

You don't sound like you are happy with Buzios.

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Buzios
20 W 46th St, New York, NY 10036

Oct 11, 2011
thebirdie in Manhattan

Where to buy Brazilian food ingredients

@Toot, Thank you so much! I'll try Buizos!

Oct 11, 2011
thebirdie in Manhattan

Where to buy Brazilian food ingredients

Thank you!

Oct 11, 2011
thebirdie in Manhattan

Where to buy Brazilian food ingredients

Thank you for your information!! You sound like a Brazilian. Do you happen to know a good moqueca recipe?

Oct 11, 2011
thebirdie in Manhattan

Where to buy Brazilian food ingredients

Does anybody know where I can get some Brazilian food ingredients in Manhattan, if not in NYC? Thanks!

Oct 11, 2011
thebirdie in Manhattan

Brazilian food, moqueca

@Toot, I just checked and Delicia is now closed. :-(

Sep 30, 2011
thebirdie in Manhattan

Brazilian food, moqueca

@Toot, your reply is really useful to me. Thank you for telling me the details! I'll definitely try Via Brasil!

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Via Brasil
34 W 46th St, New York, NY 10036

Sep 30, 2011
thebirdie in Manhattan

Brazilian food, moqueca

Thank you!

Sep 30, 2011
thebirdie in Manhattan

Torrisi strategy?

Ok. As they've gotten so many publicity, it has gotten more competitive to get a table at Torrisi. It used to be 5:45pm when someone comes out and take your name. But, they changed it to 5:30pm a few months ago. If you want a table for sure you should be in line 5pm. Some ppl are there already at 5pm. Having said that, it really depends on the day too. The seating is 6pm, 7:45pm and 9:30pm. If your wife can't make it to 6:15pm, you should get a table at 7:45pm, but that's the most popular time. I'd always be there 5:10pm latest just to make sure.

Sep 29, 2011
thebirdie in Manhattan

Brazilian food, moqueca

Where can I get the best moqueca in Manhattan? And which Brazilian restaurant is the best in Manhattan?

Sep 29, 2011
thebirdie in Manhattan

Gae Jang - spicy raw crab, K-town, in Manhattan

Thank you. I won't be able to go there though.

Apr 14, 2011
thebirdie in Manhattan

Gae Jang - spicy raw crab, K-town, in Manhattan

Thank you all for your help. But, I'm only interested in spicy raw crabs. And I want to know specific restaurant names, not like a lot of restaurants in K-town have this. That's why I posted this. I hope you understand. Thank you!

Apr 14, 2011
thebirdie in Manhattan

Gae Jang - spicy raw crab, K-town, in Manhattan

Thank you!

Apr 13, 2011
thebirdie in Manhattan

Gae Jang - spicy raw crab, K-town, in Manhattan

Does anybody know which restaurants in K-town, Manhattan serve Gae Jang? The dish is raw crab(blue crab) marinated in either soy sauce or Korean miso paste. It's spicy too.

Apr 13, 2011
thebirdie in Manhattan

Salted/cured/dried fish roe goodness: bottarga vs 烏魚子 vs karasumi vs Myeongran vs mentaiko vs kazunoko

I was reading the comments. I was born and raised in Japan. In Japan, TRADITIONALLY, we do NOT use karasumi for pasta, sandwich, Nowadays, people think of karasumi as bottarga, maybe some people do use it for pasta or sandwich. But, the ones made in Japan are very expensive and precious, people enjoy that as it is. Slice it thinly and served as hors doeuvres, mainly the snack for sake. Sometimes, we grate it and mix with rice vinegar and make some type of salad dressing, but it's very rare. The texture of karasumi is very different from Bottarga and is even different from wuyuzi.

Sep 03, 2010
thebirdie in General Topics

good or best flour tortilla in manhattan?

I'm sorry I'm posting this question again. I posted pretty much same question about a month ago and now can't find it. I was suggested to find it at spanish market and tried there. The one I got was not that great. A couple of ppl gave me the brand names that I can find in manhattan. Can you kindly enough to give me the name again? I usually shop at Fairway, Zabar's and Whole foods. But, I can go to other stores too. Thank you so much!!

Feb 13, 2010
thebirdie in Manhattan

Fugu Eaters - I Need You!

Although I've lived in ny for 20 yrs. I'm from Japan and still go back there. Yes, I've eaten fugu many times. It'll probably taste very blunt for Americans. Also, what Americans don't seem to know or understand is that as long as you don't eat liver of fugu and eat fugu which is cooked by licensed chef, you'll NOT die or it's SAFE. However, liver is the best part of fugu(many things) and some stupid people try to it and every year a few people die.

Dec 11, 2009
thebirdie in General Topics

Pancakes or Crackcakes?

Ok. I'm a native Japanese and am a food writer and a baker in NY. I just looked at the label. There is no rice flour. There are many ingredients you can't get here. In fact, there are some chemical ingredients the might make fluffy. However, I've eaten this what we call hot cake(We don't call this pancake.), in my opinion, is not the fluffiest pancake ever. Pancakes are not that great in Japan.

Jul 24, 2009
thebirdie in General Topics

Japanese Fried Chicken

Sorry, I meant, they don't use any eggs, panko, just regular flour for "Kara age" The word "age" means deep fried.

Jun 26, 2009
thebirdie in Features

Japanese Fried Chicken

Hi, I'm a Japanese and will tell you what you guys don't know. The word "Katsu" means it's breaded with panko. They don't use any eggs, panko, just regular flour. We don't have all-purpose flour in Japan and ppl usually use what we call, "Hakuriki ko", low gluten flour, for pretty much for any kind of cooking. The way it's served has nothing to do with the name of the dish. Meanwhile, "Ton" means pork in the word, "Tonkatsu", so it's breaded pork. We also have a dish called, "Tatsuta age". This is similar to "Kara age", but we use different flour called "Katakuri ko" which is used to be made of Katakuri root, but nowadays it's made from potatoes. Obviously, Using Katakuri ko will result in different texture.

Jun 25, 2009
thebirdie in Features

Spicy Turkey Jerky

Sorry, I saw the answer.

Apr 09, 2009
thebirdie in Recipes

Spicy Turkey Jerky

Do you buy chile-garlic paste? If so, can you tell me which one you use?
Thanks.

Apr 09, 2009
thebirdie in Recipes