pickledginger's Profile
Crack seed/Chinese preserved fruit candy?
Wow, is that it? Thanks!
What's the difference among the various items with the same or almost the same ingredients but different textures and flavors? For example, I have four types I've eaten whose ingredients are just plum, sugar, salt, licorice extract, and either aspartame or lemon juice. The finished product might be wet, moist and plump, or dry; the flavor might be very sweet, tangy, or salty-sour. Is the variation in the ingredient ratios? Types of plums? How dried out the fruit is before adding the spices? All of the above, or something else?
Oh, and by the way, is "licorice extract" the same as the kind you get from natural food stores as a dietary supplement? It's the first thing that comes up in a Google or Amazon search.
Thanks again.
Crack seed/Chinese preserved fruit candy?
Anyone have ideas about how to make any variety of Chinese preserved fruits or ginger candy? Preserved plum (li hing mui or otherwise), cherry, ginger, olive "football seed," etc? Ingredients tend to be sugar, salt, licorice extract, sometimes vinegar or lemon juice, and often aspartame though I'd prefer to avoid it if possible. The ingredients are simple, but the technique is a mystery.
I've googled every combination I can think of and can't find recipes anywhere. The internet is failing me! I'd be ever so grateful if someone were to pass along these seemingly secret recipes.
(Incidentally, I have found recipes for wet mui, though it usually includes li hing mui as an ingredient, which defeats my purpose here....)
New-ish places in Honolulu?
I intend to visit The Counter very soon, as it's not far from where I'm staying. Thought I might try a few other local burgers while I'm at it.
I want to lash out against the chicken breast-ification of restaurant food
Yeah, you're probably right that a lot of the frustration is about food trends that go against one's preferences. But as a dark-meat eater, I'd be a lot more likely to order chicken, assuming it would probably be breast, if I could count on it being juicy and flavorful. It's those dry cubes that get to me!
I want to lash out against the chicken breast-ification of restaurant food
Having read this thread, I think I have an explanation for the disparaging of those who prefer white meat, one the OP hit on the nose. It's not white meat per se but the precooked cubes of pale, rubbery chicken breast covered in sauce that appear whenever you order chicken. The bland, overcooked stuff does disservice to diners who want something better, to diners who don't know better and then get used to and expect chicken breast in everything, and to people who like white meat done well and now have to deal with the backlash from those who are sick of seeing it everywhere.
And just for the record, I prefer dark meat and wish it showed up more often in chicken dishes. But at least dark meat's lesser popularity makes it cheaper.
making ice cream at home help!
I'm not sure exactly what you did or didn't do, but whether or not the mix was thick enough it should've frozen in the ice cream maker; if it wasn't thick enough it just would've been more icy than creamy. Two things I've done wrong for the same effect: 1. Didn't freeze the machine bowl long enough, or 2. Didn't chill the mix long enough. If I remember my physics correctly, in either case the freezer bowl wouldn't be able to absorb all the heat in the mix, and you'd end up with a milkshake.
New-ish places in Honolulu?
Yup, I've got that one on my radar. It sounds like lots of fun and not the usual food I eat when I visit.
New-ish places in Honolulu?
I'm sorry I haven't responded yet, KaimukiMan. I've been overwhelmed by your amazing, comprehensive list and have been putting off delving into it until I have a good amount of time to devote to it. I really appreciate it!
Anyone used Boistfort Farm CSA? New Roots?
That's really helpful info. Thanks, Olympia Jane.
New found addiction to Nutella
Nothing gross about your predilection for nutella on pretzels--it makes complete sense, like chocolate covered or peanut butter filled pretzels (or both, like Trader Joe's sells). It's sweet, salty, crunchy, creamy, even a little bitter all at once. And the sandwich sounds good too. I think what I'm saying is that you have good taste!
Anyone used Boistfort Farm CSA? New Roots?
I love the Ballard farmer's market, though it's not convenient for me to go every week. For some reason I can't remember Boistfort's booth....but the recommendation of a chowhound as to both taste and care is very useful. Thanks!
New-ish places in Honolulu?
Let's see...here's what I've got. FYI, some of these don't update often, and who knows with restaurants opening and closing all the time, but I figure they're a place to start.
http://epicureanappetite.blogspot.com/
http://www.starrydream.com/blog/
http://www.locokinegrindz.com/
http://lunch-time.blogspot.com/
http://madehealthier.com/
http://maona.net/ (This one has a list of newish Hawaii food blogs, ones I haven't looked at yet, dated 3/30/09)
http://www.onokinegrindz.net/
http://tastyisland.wordpress.com/
http://www.wowgrinds.com/
Thanks for sharing your favorite restaurants. I've been meaning to visit some of those and haven't yet. A few of our favorites are Legend and its spouse Legend Vegetarian, Gina's in Market City, and Mekong. I've been liking Blue Water Grill in the last couple years. And everyone has a shave ice preference; mine is Keneke's in Waimanalo (despite the fact that Fear God Weight Lifting isn't really my thing).
New-ish places in Honolulu?
The last time I visited was last fall, but as I said I've tended to visit the same old places, so I don't think I've been to many places that opened less than, oh, five years ago? I like everything: plate lunch, anything Asian, bistro, poke, whatever's really worth eating. But since it's not hard to find great cheap food in Honolulu or upscale American where I live, I probably wouldn't bother spending over $20/entree unless it's world-class. Thanks for your help!
Anyone used Boistfort Farm CSA? New Roots?
Mr. PG may be able to get Boistfort Farm CSA deliveries at work. Has anyone tried their veggies?
While I'm at it, anyone used New Roots Organics?
New-ish places in Honolulu?
I was wondering! And now disappointed.... I'll be there for a couple weeks, so maybe I can do some searching myself. I've found a bunch of ideas on food blogs, but now I hope those places haven't closed. Thanks for the response, though.
New found addiction to Nutella
So now the question is: what is "modified palm oil?" My googling was less than enlightening--it looks like most of the hits are people asking the same question and giving various sorts of answers. It's not the same as hydrogenated oil, but it's not clear that it's much better....
Looking for Good Burger in Seattle
Update on Teddy's Bigger Burgers in Woodinville:
They had their grand opening today, and we felt like some burger exploration so we drove up there for dinner. They were pretty packed, with all the tables and most of the counter stools taken. The cooks were taking lots of orders and working quickly, and they got our order out in 5 or 10 minutes.
The food: Regular burgers come with lettuce, tomato, pickles, onions, and special sauce. I had a 5oz. w/ American and a side of onion rings, and Mr. PG had a 9oz. w/ swiss, bacon, and mushrooms and a side of fries. The total was about $20. The veggie toppings were all fresh, and Mr. PG said his bacon was perfectly cooked. They say their burgers are cooked to medium, and they were. Very juicy and a bit messy. The buns had been grilled but weren't warm when we got them, the fries had been sitting for a bit, and the onion rings were room temp but otherwise satisfying in the greasy/crispy vein. Maybe not the best burger in the world, but good ingredients and obviously put together with care, even with the opening rush.
There were plenty of employees bringing orders around to those who had missed hearing their numbers called (like us), picking up trash from tables, etc. They seemed cheery and friendly. The owner, Todd, was walking around and checking with customers, and we got to chatting. He's a lawyer who always wanted to open a burger place, and when he was in Hawaii he met the folks who own the three Teddy's shops there. They came up with the idea of this outpost, and since the Teddy's owners are passionate about their business and this is the first franchise, they were very hands-on about manuals and training. All in all the Woodinville Teddy's is a pretty labor-of-love type of place.
Since there are plenty of places downtown and in Ballard I'm not sure I'd drive to Woodinville from Seattle to go to Teddy's, but if I lived north of the lake or on the eastside I'd make it a regular place, maybe before going to a movie at the theater next door. (Incidentally, I thought it was kind of funny that the theater mall also has a Ruby's and a Red Robin in it. Given the options I'd obviously choose Teddy's.)
best goods for sandwhich spread
I just wanted to say thanks for starting this thread. My DH loves sandwiches, so occasionally we have "sandwich week," when I prepare an assortment of sandwich fixings so he can make up whatever he wants over the course of the week. This thread has given me some new ideas for next time.
New-ish places in Honolulu?
In a couple weeks I'll be visiting home in Honolulu. For years when I've visited I've gone to the same old favorite places, and while I love them I haven't been keeping up my cred as someone who knows her stuff. I need a new list--restaurants, take-out, everything. So: what's opened in the last few years that a local who loves food should know about?
Children's Books that Feature Food
In the Night Kitchen is great.
Besides Strega Nona, Tomie de Paola also has a book called The Popcorn Book, obviously about popcorn. I love his illustrations, especially the ones of a little guy inside the kernel getting redder and angrier until the kernel pops.
Children's Books that Feature Food
Oh, my parents bought me Fanny at Chez Panisse when I was in my early teens. I read it several times and remember making the pizza dough and the 1-2-3-4 cake. I'm not a complete Alice Waters acolyte, but since her way of cooking relies on good ingredients instead of complex recipes, it made cooking seem accessible rather than intimidating. And Fanny's descriptions of the food and the garden and the restaurant created a real sensory experience for a budding food lover. Great book for the right kid.
The Cupcake Working Group - JOIN US!!
I'm not a partisan. I love the idea of cupcakes, which appeal to the 10-year-old in me who likes "mini" things, but they do always seem to fall short of their promise because full-sized cakes just taste better.
For me I don't think it's the all-crust issue so much as that they're so often bland, like they usually try to be the types of cake (chocolate, vanilla) that are just vehicles for frosting. I always prefer cakes that are moist (carrot) or dense (flourless) or complex (layer), which can partner with a great frosting (e.g. carrot cake plus cream cheese frosting) but don't rely on it, and cupcakes aren't usually made from those kinds of cake.
I'd like to find a cupcake recipe that's interesting but not very complicated to make, and that has a great frosting but isn't just an excuse to eat a mountain of it.
Looking for Good Burger in Seattle
Okay, I just tried Red Mill for the first time, and at least as of early 2009 (can't believe this thread has been going for six years!), I thought my burger was pretty mediocre, for a "good" burger. I mean, it was fine, better than Dick's and the like, but only okay.
A few months ago I went to Blue Moon in Fremont and really enjoyed it. It wasn't the best burger I've ever had, but I'd recommend it.
Funnily enough, Red Mill was absolutely packed, and Blue Moon was almost empty. (Different times of day, though.)
chocolate and....
If you do try something PB/chocolate, would you mind reporting back? I know other countries aren't as wild about PB as we are in the US, and I'm curious what you'll think of one of our favorite sweet combos.
For the record, I adore PB and chocolate together.
Reverse Internet Recipes
Thanks for that--just added it to my recipe site bookmarks.
What kind of loaf pans to buy?
That's a really good idea. I've always figured "real" bakers weighed their ingredients, since baking is so much more precise than cooking, and I think not using a scale is one thing that's kept me from feeling like I really knew what I was doing when baking. And thanks for the well-wishes!
Bacon overload. What should be next?
Please do report back! I thought I'd been too heavy-handed with the balsamic, but I've found myself eating it off and on all day...
Up next is sweet pea ice cream.
What kind of loaf pans to buy?
I've been experimenting with no-knead bread, but I don't have a good dutch oven and am not ready to make the investment quite yet. I'm enjoying doing a bit of kneading and made a recipe I liked a lot but it could really have used the structure of a loaf pan; it kind of fell flat, even though it tasted good. (I probably should've worked in a little more flour too....) I'm also trying not to buy so much expensive sliced sandwich bread and wonder if I could make it myself.
But I do plan to keep working with the no-knead bread--or not working, as the case may be!
Bacon overload. What should be next?
Done, and for the most part I like it.
I've been trying not to use too much sugar, so my taste has changed and balsamic, especially reduction, is mostly sweet enough for me. I made the ice cream with a few tablespoons of very reduced balsamic and some of the uncooked for tang. I think I put in too much of the latter; both the flavor and the tang are a bit too strong; the ice cream is still tasty, but I wouldn't want too much. The balsamic ice cream recipes I found had a bit of vanilla, so I tried a drop, and I liked it so I added some of that too.
I'm not sure how others would feel about my recipe because I like vinegar and want things less sweet, so if I were making it to share I'd probably add more sugar and little or no uncooked balsamic. But the whole cold/creamy/balsamic thing works. Since you're into balsamic reduction I think this would be well worth your time.
