ricardoz's Profile
Where to buy Kimlan soy sauce?
Thanks everyone, I picked up some Kimlan and Lee Kum Kee at Kan Man today.
Where to buy Kimlan soy sauce?
Thanks. I never really go to Chinatown but according to Yelp those do seem like good places to start looking. I'll check them out.
Where to buy Kimlan soy sauce?
Does anybody know a specific store where I can buy this brand of dark soy sauce. I realize it would probably be easiest to find in an Asian market, but is there a specific store or market where someone has seen it recently. I've tried all of my neighborhood stores.
Alternatively, does anybody know any other brand of soy sauce (not Kikkoman) that is readily available and is more sweet than salty?
vaca frita, skirt steak substitute
Do you mean Flank, too? From what I understand LB is a dish and not a specific cut, although I know that markets use the name for a lot of different meats. I'm only asking because you could also be talking about bottom sirloin or round, and I'm curious about your experience. TIA.
vaca frita, skirt steak substitute
Can anyone recommend a good, inexpensive beef cut for this application? Skirt steak is so expensive now.
The way I make vaca frita is to simmer skirt steak in liquid with vegetables until tender, shred the beef with a fork, then marinate in minced garlic and citrus and saute with onions in a hot pan with oil.
So it would have to be a durable piece of meat that shreds easily when it becomes tender. Fat is not a concern(I prefer a beefy flavor), but cost is. So flank is out.
I was thinking of chuck or some type of sirloin, but I'm not sure how either would shred or hold up.
I understand though that vaca frita was traditionally made with leftovers from yesterday's roast.
I understand that I could just try different cuts of meat, but I was hoping to save a little time and the money I would waste on both a failed experiment and takeout.
More Arroz con Pollo questions
Yesterday I tried to make a Puerto Rican style Arroz con Pollo, and although it was edible, the rice looked and tasted different than I remember it tasting when I was growing up.
1. The rice wasn't as uniformly yellow (or orange) as I remember. I used achiote oil for color, but I think I remember my mother also using tomato sauce (or paste) when she made yellow rice. Anyone have any experience with this? Or is it possible to overheat achiote seeds in a way that they don't give off as much color, without obviously burning them? The color of the oil was a bright red. (I’m not interested in tumeric or saffron at the moment)
2. I used a home made sofrito, and the rice tasted herbier than I remember, but not as flavorful.
Are these things normal and am I too used to Sazon, etc.?
Anybody have any ideas about how to dress up the chicken. I've had Arroz con Pollo at restaurants where the chicken skin was a rich dark brown as opposed to merely browned. Does anyone know how to achieve this? Most recipes call for placing the chicken back in the pot when the pot still has liquid in it. This can give the chicken a boiled texture and flavor. Is that traditional? Anybody know any work arounds besides cooking the chicken separately?
This is the recipe I used: http://www.foodnetwork.com/recipes/daisy-martinez/chicken-with-rice-arroz-con-pollo-recipe/index.html
Potato salad w/shredded carrot?
I recently tasted a potato salad dressed in a mayonnaise that was flavored with what turned out to be a finely shredded (in a food processor) carrot. The salad also had colored, diced bell peppers and onion. Does anyone know if this salad has an official name or origin, or whether this is just a common (or uncommon) improvisation? I couldn't find a similar recipe online. TIA.
Steak Persillade?
A few weeks ago I saw J.Pepin add this garlic and parsley mix to the top of a steak on an old episode of Julia and Jacques. I understand that this combination is traditional and the preparation looks relatively subjective and intuitive. But I was wondering if anybody has any ideas for doing this the first time. Should the mix be raw or sauteed in olive oil? A tasty ratio of garlic to parsley for steak? Most of what came up on a web search focused on Persillade for chicken, lamb, and potatoes. Any ideas or suggestions?
What does tocino mean in Puerto Rican cooking?
http://www.elagasse.com/hab_guisadas.html
I want to try Puerto Rican rice and bean recipes that are fast(using canned beans), but don't involve the use of Goya products(no MSG).
Thanks Niki and meseidy.
What does tocino mean in Puerto Rican cooking?
I believe the word has different meanings in different Hispanic cuisines, but I'm looking for the stuff that Puerto Ricans use to flavor some of their dishes. I've seen it described as BOTH salt pork and fatback, but as far as I know those are two DIFFERENT things. Which one should I ask for and where should I look? I asked at Faicco's, a pork store in the West Village; they didn't have fatback.
Also, what's a good substitute?
Thanks.
Red Beans at Plataforma salad bar.
That's it. Thanks. I just noticed that Feijao is featured prominently in one of their ads.
And I meant to write "yuca flour" in my last post, not "flower".
Thanks again..
Red Beans at Plataforma salad bar.
If memory serves, It is served warm. And I don't know about the yuca flower.
Red Beans at Plataforma salad bar.
There is a concoction at the Plataforma salad bar that consists of cooked red beans, without sauce, covered in herbs and spices. Does anyone know what this is called or have a link to a similar recipe online?
Is frying garlic unhealthy?
There is a recipe in Penelope Casas's Delicioso! that requires whole garlic cloves to be fried in the same olive oil as chicken pieces. I've cooked the recipe twice, but although the technique confers strong flavor to the chicken, I'm worried about the health effects.
Although not eaten, the garlic pieces end up charred and I assume they react chemically with the oil in which the chicken is cooked. Is garlic ever shallow fried in any traditional cuisine, or is this an aberration? Should I worry about carcinogens, etc.?
