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Chefmyron's Profile

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Smoked Salmon and Bagel Breakfast Casserole

Baking or otherwise cooking (and therefore ruining) high quality cold smoked salmon such as lox should be punishable by exile from Foodie Nation. You would be better served by using a hot or "retort" smoked salmon such as "Squaw Candy".

Mar 18, 2013
Chefmyron in Recipes

House Of Tsang Classic Stir Fry Sauce Flavor

Sorry, not caramelized sugar but caramel coloring which is just a frequently used neutral flavored brown food coloring agent,
It would be pretty hard in the kind of massive production kettles that they use at House of Tsang which is a division of Hormel (right, the Spam folks).
The original creator of House of Tsang is David Tsang who now has a line of sauces under the brand Starport Foods but I believe they are packed only for the food service/institutional market
They are good people and products and respectable competition.

Nov 28, 2012
Chefmyron in Home Cooking

House Of Tsang Classic Stir Fry Sauce Flavor

The soy is augmented with the hydrolyzed wheat protein which is basically like a dried HVP similar to Brags or LaChoy. Guess I know this because I'm also the commercial sauce manufacturer of Chef Myron's brand.

Nov 28, 2012
Chefmyron in Home Cooking

Ma Po Tofu (Dofu) adventures

My efforts have been modeled after the version served way down south in North Haven CT at Formosa. You have to ask for the "traditional" menu as the "Fusion" menu that is regularly handed out is typical suburban CT up priced. I've been playing around with it for about a year. It is a simple dish. I use coarsely ground or chopped fatty pork from the shoulder or even belly. Soft sliken tofu is mandatory (I think). I use some fermented black bean and Lan Chi chili/bean paste. I garnish with the Szichuan peppercorn which I "roast" to fragrance quickly in a dry wok.

Mar 22, 2012
Chefmyron in Greater Boston Area

Sauce Trumps Fish at O Ya

Ahh, we have found the enemy and it is us! As a professional sauce manufacturer and developer famous for our ponzu, I pains me to say this, no matter how well touted, all restaurants must fall victim to their market. Bostonians are not exempt from what seems to be the American habit of allowing the embellishments to obscure the essence. Sushi & sashimi; it's just about perfect rice and fish.

Nov 29, 2011
Chefmyron in Features

Dim Sum on Sunday, Feb 6th... impact of Chinese New Year?

The flat round fried ones you call shrimp and chive cakes in your dim sum times. Crispy on top & bottom. Very full of that skunky chive flavor. What is the Cantonese name for these?
Have you seen them at HLM?

Feb 03, 2011
Chefmyron in Greater Boston Area

Dim Sum on Sunday, Feb 6th... impact of Chinese New Year?

Oh oh, we're showing up from the west with about 14. Thinking HLM because of the easy parking and lots of room. Only thing they're missing is a walk up hot bar with the clams etc and so far have not found chive dumplings there.
Also, I agree with hargau, CP has gone down hill a bit (although a fried soft shell crab last time we went was amazing).
Important to get there reasonably early too.
Maybe we'll converge

Feb 03, 2011
Chefmyron in Greater Boston Area

Family of 8!

Thanks all for helping with this. They ended up taking some of your suggestions and I can tell you they didn't look hungry when they returned.
Ah Chowhounders, what a great resource.

Jan 26, 2011
Chefmyron in Washington DC & Baltimore

Northampton/Amherst Area Dining...Another View

Ok, right, my bad. I did get Panda Garden and Hunan Gourmet confused. It was Panda Garden (across from the Pleasant St), where Richard Liu was chef/owner. Then the real estate owners sold the building and he was forced out eventually opening Butterfly. Having traveled to and spent time eating in China several times and being a chronic habitue of Boston & NYC/Flushing's "real" Chinese eateries, feel somewhat qualified to say that, assuming you order from the "gourmet" menu, Butterfly is the closest thing to the real deal we have here in the valley.

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Hunan Gourmet
261 King St, Northampton, MA 01060

Jan 21, 2011
Chefmyron in Southern New England

the "blood line" in blue fish

No one has mentioned that contaminates such as mercury (other heavy metals) and PCPs
bio-concentrate in higher concentrations in the dark red "blood line" which runs along the fillet interior to the lateral line. I always remove it in pelagic salt water fish although I do make an exception with wild Atlantic Salmon (but don't know why).

Jan 20, 2011
Chefmyron in General Topics

Ma Po Tofu

A most complicated recipe for what was just a Sichuanese street food. Really you can get a great and authentic result with ground pork, black beans & Lan Chi chili paste. Just garnish with a good sprinkle of sichuan peppercorn/salt mix, cilantro & scallions. (Flat Chinese Chives help too)

Dec 29, 2010
Chefmyron in Recipes

Northampton/Amherst Area Dining...Another View

Have to say pretty amusing to me also having lived in the area since 1968. Interestingly Hunan Gourmet (used to be across from Pleasant St Theater right?), owned by good friend Richard Liu, eventually via my and some other friends hounding, started venturing to serve somewhat authentic Chinese cuisine, morphed into Butterfly on 9 in Hadley and now is, with maybe exception of The Wall in Florence, the only and best real Chinese in the area. (But ya gotta ask for and order from the separate "Gourmet" menu.

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Hunan Gourmet
261 King St, Northampton, MA 01060

Dec 16, 2010
Chefmyron in Southern New England

Family of 8!

How about a your favorite Chinese restaurant which will have some traditional (authentic) and some American/Chinese menu selections? I remember one in Chinatown where they made their own pulled noodles with an old guy in the window pulling them but that was a long while ago (or was that in Baltimore?).

Dec 15, 2010
Chefmyron in Washington DC & Baltimore

Family of 8!

Our manager is coming to DC (staying in Arlington ) with her six kids (11-18) and husband. They do not have an unlimited food budget and as you might imagine, lots of taste/dietary preferences. Where would you tell them to eat?

Dec 07, 2010
Chefmyron in Washington DC & Baltimore

Lao Sze Chuan - Could there be authentic Chinese sit-down in Milford CT?

Here's another authentic one: FORMOSA "FUSION" RESTAURANT 132 Middletown Ave, (Montowese Ave to 103) in North Haven. Don't let the upscale look and "Fusion" in the name discourage. Just go in and ask for the "Traditional" menu. Yes, it is one of those two in one restos; upscale CT suburban AND authentic Szechuan. When the menu starts off with the fried intestines, you know. The chef is from Cheng Du.
I had their chive & shrimp dumplings, 4 for $4 they were better than the ones in my favorite dim sum places. I also had Ma Po Tofu and it was classic velveted soft tofu, ground pork & scallions served with a good dose of chili oil and sprinkle of very fresh tasting Szechuan pepper/salt. Next time I will be tempted to try their Tong Po Pork (braised fresh bacon). I got out of there for less than $12 with a Tsingtau!

Mar 10, 2009
Chefmyron in Southern New England

Thoughts on the Pioneer Valley

Hi. Quick qual: I am a professional chef for over 35 years, lived in Yokohama Japan and traveled a lot through Asia, Central and So America courtesy of the NSA and USN in the early 60s. U. Mass. Restaurant Mgmt degree. Own a brand of Asian Sauces called Chef Myron's available in lotsa stores and sold to lotsa chefs etc. and have lived in the valley since '68. ok, right, makes me old as dirt.
Here's my comments:
1. Chinese, Butterfly in Hadley (next to Trans World Foods best Ethnic market) has two menus. Look at their "Gourmet" menu for the real deal. I hear Great Wall is also China Town quality. Agree that China Gourmet when in Gfld is very acceptable and they do serve some close to authentic dishes.
2. AmChi: can't beat it for fresh vegetables cooked traditional home style. When I first moved here the only Chinese was a pu pu place called Kim Toy under old Amherst Cinema. Dr Chang came, opened AmChi and saved us. Not gourmet but the real deal and maybe best jiao zi, (pot stickers) in MA.
3. Vietnamese: Been a long time comin' and a bit too expensive compared with typical pho houses (like Saigon Rose in Worc) but authentic and ok.
4. Turkish: New place in Spfld. Brick House Pizza 220 Worthington. No beer or wine but great mezza and traditional kababs & salads. Pizzas looked good and cheap too with delightful service.
5. Agree that Mi Tieara is the only Mexican worth eating. You would think someone would open a good cheap taqueria in studentville! (and Buano y ain't it)
6. There is no authentic or even good Japanese. H.O.T. N. Amh is sort of ok and close to where we live so we go there. There is nothing like Goten in Japan. They would recoil in horror if a chef tossed a shrimp across the grill into a patron's mouth. Really authentic Japanese, reasonably priced is hard to find outside of CA.
7. Korean, I like Gohyang on Rt 9 best but again H.O.T. has some passable dishes. But if you happen to be in Edison NJ.....
8. Cafe: Check out the Cushman Cafe in N. Amh. for the real deal. Good coffee/espresso sandwiches, pastry etc.
9. Italian: Ristaurante DiPaolo in Turners Falls is a better bang for the pretty big buck than all the other aforementioned upscale places in my opinion. But when you go to as many food shows as I have to, you see through a lot of the smoke and mirrors that garner the $$$ at the supposed upscale places. I have also eaten some very good meat at Carmelina's but had to pay extra for pasta to go with a very expensive meat entree there
and that is NOT good value. Also their service has been haughty in the past. The food is consistently well prepared tho.

Totally agree with you about Judies. Just don't get why all my profs as U Mass Hotel & Rest. Mgmt program liked it.
I'm ok with ending on a negative note. this is supposed to be a rant right?

Mar 02, 2009
Chefmyron in Southern New England