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Gyoza

Those gyoza died with Hayashi-san (hope that's right name) His gyoza were a treasure, 500 yen a plate and the only other thing on the menu was shanghai yaki soba.

He had been on Dogenzaka since 1949 IIRC and was a sharp wit who told amazing stories of the old days. He once told me after the war there was very little food so he decided to cook in a Chinese restaurant instead of becoming a salary man--at least he could be sure to eat.

People would always ask him for his recipe and he would tell them it doesn't matter; you won't be able to make them like me. And of course he was right.

He also said he felt that the wrappers were a living thing and had to be made by hand. I really miss him and his gyozas and cold beer in his tiny shop.

If you ever find gyozas like that please share.

2 days ago
steamer in Japan
2

Good Sushi in the Twin Cities

I've already posted that the fish was pretty good at Sushi Fix.

Oct 22, 2014
steamer in Minneapolis-St. Paul

Sweetbreads - Where to buy to home cook?

Another reason to move to Florida?

Oct 22, 2014
steamer in Minneapolis-St. Paul

Good Sushi in the Twin Cities

Kuan, I agree with you that Minneapple sushi is not close to the level of Los Angeles. But tuna is usually frozen even in Japan. Salmon too, it's prone to parasites and needs to be frozen to kill them.

Oct 22, 2014
steamer in Minneapolis-St. Paul

How are your corn tortillas doing?

I've had this problem too, many years ago my tortillas fried up crisply, now they seem to go soggy. The only difference from I can see from the olden days is that nearly all tortillas contain methyl cellulose or some other kind of edible gum.

Oct 06, 2014
steamer in Home Cooking

Signs of a NOT Authentic Chinese Restaurant

They often call ramen "chukka soba" (chinese noodles) and ramen shops frequently serve fried rice and gyoza (guo tie)

Sep 30, 2014
steamer in General Topics

Signs of a NOT Authentic Chinese Restaurant

I'm not gonna debate you, Hill Food.

Sep 27, 2014
steamer in General Topics
1

Signs of a NOT Authentic Chinese Restaurant

--It's in Minnesota

Sep 26, 2014
steamer in General Topics

5 Guys Burgers and Fries: Still don't see what the big deal is?

Gotta agree, no big deal soggy, fries not bad but not great.
You get nailed for 12-15 bucks. Probably rather have a smash burger.

Sweetbreads - Where to buy to home cook?

Jeez that's a tad expensive. Funny how all this offal they used to almost give away is stupid expensive now

Sep 19, 2014
steamer in Minneapolis-St. Paul

Octopus that tastes like chicken

I've done a confit of octopus, slow cooked in olive oil, which gave it a soft texture.I don't think I could say it tasted like chicken.

Sep 17, 2014
steamer in Italy

Elk Meat - Recommendations/Experiences?

This may not help much, but they always seem to have ground elk meat in 1 lb packs in the freezer case at linden Hills coop.

Sep 09, 2014
steamer in Minneapolis-St. Paul

Southern Vegetarian Indian?

I've been using refrigerated dosa batter from India Bazaar in Plymouth. I can get a fairly crisp dosa, by thinning the batter,but am limited by the size of my non-stick fry pan. Need to get working on sambar too.

Hate to keep pimping Bawarchi, but i thought their Dosas are pretty good.

Sep 08, 2014
steamer in Minneapolis-St. Paul

Bawarchi--Authentic new Indian in Plymouth

Great review, love your Annoying Opinions Blog. Look forward to your continuing series. Really hope this place doesn't come unglued. Meanwhile need to expand my southern Indian cooking repertoire.

Sep 03, 2014
steamer in Minneapolis-St. Paul

Best Reuben you've had in the Twin Cities?

Mort's failed the authenticity test with the bread, first they asked me what kind of bread I wanted, of course I wanted rye, then it came with some kind of ersatz rye swirled bread that was sliced about 3/4 inch thick. Regular sliced sour Jewish rye will do fine, thanks.

Sep 02, 2014
steamer in Minneapolis-St. Paul

Favorite wine with lamb

Point well taken on the Chambertin vs Beaune. Agree with you on the cuvee de la reine bois, that's why I like it. Thanks for the tips I will keep an eye out for these.

Aug 29, 2014
steamer in Wine

Favorite wine with lamb

I didn't knock it, I would love to try it. I've been a CDP fan for like 40 years. It's rising popularity and accompanying price increase has been troubling, but it's too late, I'm already hooked.

Aug 29, 2014
steamer in Wine

Favorite wine with lamb

What is you don't like about a Chambertin with lamb? Seems a common match that works well.

I like Domaine de La Mordoree from Lirac. Can you enlighten me and name some of these great wines from Gigondas, and other Rhone Villages? Just for comparison I'm matching a Cuvee du Vatican Reserve Sixtine with that lamb.

Aug 29, 2014
steamer in Wine

Favorite wine with lamb

Not a second bottle! I'm sure you had fun, but I haven't seen a Sablet in my local stores so wouldn't be able to compare.

Aug 29, 2014
steamer in Wine

Favorite wine with lamb

Sure I could settle for a wine from the same region or grapes, but it is my firm belief a serious BBQed Leg of lamb deserves a good CDP. Once again a matter of taste. I wouldn't say no to a nice Chambertin either.

Aug 29, 2014
steamer in Wine

Favorite wine with lamb

50 replies and only 2 mentions of Chateauneuf du Pape? That's what I like to drink with lamb.

Aug 28, 2014
steamer in Wine

Good Sushi in the Twin Cities

Quick confession, I'm an acquaintance of Sushi Fix's owner, Billy. I also lived in Tokyo for 20 years.

The fish is pretty good at Sushi Fix. I don't like rolls with mayonnaise and gloppy sauce, so I don't order that stuff, but I guess Minnesotans think that is sushi and expect it.

If you stick with regular nigiri sushi and trad rolls like tekka-maki; you will have a pretty good sushi experience. Also had a great Tai kabuto yaki, grilled fish head, that was probably the best piece of fish I have ever had in Minneapolis.

He also has a pretty serious collection of sake.

Aug 27, 2014
steamer in Minneapolis-St. Paul

2014 MSP Visit Recap

I've been getting stuck into the TJ's kouign amanns. Really good, only problem is it's too easy to eat 2 at one sitting.

Aug 24, 2014
steamer in Minneapolis-St. Paul

Best Indian/South Asian in the Twin Cities: Please Nominate

I almost forgot, Bawarchi took over the site of the Plymouth Grand Szechuan. I was in torment when they shut down, finally getting over it.

Aug 20, 2014
steamer in Minneapolis-St. Paul

Porchetteria

Had porchetta and rapini sand, a fine sandwich. Seemed just barely on the stingy side with the pork, which is probably for the best. Definitely in the rotation now,though I wonder about tromping out there in the snow. Next stop the cucina,pasta bar and Terzo, in no special order.

Can't believe I didn't know about Broders.

Aug 20, 2014
steamer in Minneapolis-St. Paul

Best Indian/South Asian in the Twin Cities: Please Nominate

Best Indian/South Asian in the Twin Cities: Please Nominate

I have eaten at Gorkha palace and found it fair. My go to place is Bawarchi in Plymouth. Great Hyderabad style biryani. Today had an excellent masala dosa. A gongura goat curry was horribly oversalted. That was the first food fail I've had there. The service can be lacking especially if it's busy. All in all pretty damn good food.

Aug 20, 2014
steamer in Minneapolis-St. Paul

Korean in dinkytown

Good idea, sorry to hijack the thread

Aug 20, 2014
steamer in Minneapolis-St. Paul

Korean in dinkytown

Have you been to Bawarchi? Pretty good biryani and so forth. Service is a shambles (especially if it's busy) and they often don't have stuff that's on the menu such as dosas. I ignore the service hassle and go there for lunch at least 3 times a week.

Aug 20, 2014
steamer in Minneapolis-St. Paul

What would you do to fix the Food Network

Get some real chefs cooking some real food we can use. Stop all these stupid competition shows. Do a Bourdain like travel show where they go to different places and cook interesting local foods(and i don't mean a jucy lucy)Forget about the over the top entertaining personalities and give us some cooking expertise. If they must have extreme personality then leave it to a presenter and let the chefs cook and show their skills