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Tart troubles, help needed using a flan ring

Thanks 8itall.
Its funny I was actually looking at this post yesterday and thinking I may revisit tart making some time soon!

Do you have a good simple all purpose recipe for dough you could share?

Jan 03, 2011
gastrognome in Home Cooking

Giant overnight pork roast! Temperature questions.

Oops! that is an excellent question. I put it in around 11pm. So about 8.5 hours.

Jan 02, 2011
gastrognome in Home Cooking

Giant overnight pork roast! Temperature questions.

I think I got lucky on this one.

First of all, as I often do with skin on pork I scored the skin shallowly but all over, not just a diamond pattern but just keep scoring it repeatedly all over for a while and also poke holes, then I poured boiling water over the skin a couple days before roasting.

After this skin treatment I rubbed salt all over the big guy and left uncovered in the fridge to dry out.

On the night of roasting , I stuffed rosemary into the meat all over and blasted it on 500 degrees for 30 minutes then turned it down to 225 degrees.

I intended to leave it in til around 10 or so then next day. Luckily I woke at 7 the next day and was compelled to research roasting fresh hams further.

My research led me to believe that these roasts do not act like shoulders do with all of there intramuscular fat and connective tissue. Rather I have come to believe it needs to be cooked like a loin, to around 150 and then let rest and sliced, rather than pulled apart.

So i took the roast out at around 7:30am and it was at exactly 150 degrees.

I let it rest all day and then blasted it at 500 again to finish the crackling.

The crackling and the meat were really really great!

The shank part of the meat was shoulder like, more melting, and the rest was similar to the loin.

Thanks everyone and happy new years!

Jan 01, 2011
gastrognome in Home Cooking

Giant overnight pork roast! Temperature questions.

Chefj are you braising or just dry roasting yours for 12-16 hours?

It seems like I should have no problem at 250 overnight. From what everyones saying it looks like a minimum of 12 hours for this giant roast.

Dec 29, 2010
gastrognome in Home Cooking

Giant overnight pork roast! Temperature questions.

Hello Chowhounders,

I am preparing to cook an impressive looking 20lb. pork roast overnight. It is a bone in, skin on, back leg (ham).

Any temperature recommendations? I am thinking of putting it in on a high heat for 30 minutes and then turning it down to either 250f or 200f for about 8 or 9 hours.

Any suggestions?

I am going for fork tender meat as opposed to something slice-able.

Thanks!

Dec 29, 2010
gastrognome in Home Cooking

Where can I find steamed Chinese buns?

I ended up buying some of these puppies from the refrigerated section of New Kam Man on Canal street. I steamed them up and served them with crispy roast Hudson Valley duck and the typical Peking Duck garnishes. These buns have real longevity. The ones I bought were made in Singapore and not bought frozen.

Reallly, tasty!

-----
Kam Man
200 Canal St, New York, NY 10013

Dec 27, 2010
gastrognome in Manhattan

Ask RuBo: Holiday Edition

Hey, why was my comment removed? I dont think it was rude or something.

Dec 24, 2010
gastrognome in Features

Where can I find steamed Chinese buns?

Ill have to check into that Diprey11. My assumption was that because none of the Cantonese bakeries in Manhattan Chinatown, regularly bake these type of Bao's they would be hard pressed to custom make a small batch for me.

Dec 22, 2010
gastrognome in Manhattan

Where can I find steamed Chinese buns?

I have a feeling Flushing may be home to a Taiwanese bakery or two whereas Manhattan Chinatown does not.

Time to board the shuttle!

Dec 17, 2010
gastrognome in Manhattan

Where can I find steamed Chinese buns?

I haven't seen any of the bakeries producing these small "taco" shaped bao's. I did however see exactly what im looking for at Kam Man on Canal today in the fridge section. They are imported from Asia, but seemed relatively fresh.

-----
Kam Man
200 Canal St, New York, NY 10013

Dec 16, 2010
gastrognome in Manhattan

Where can I find steamed Chinese buns?

Was in Baohaus today for a Birdhaus Bao, and asked the cook about where they get them. He said "Somewhere in Chinatown". I saw some prepackaged baos in the kitchen, so I'll probably venture down to Chinatown to search, or maybe wait till Eddie is in the Kitchen and inquire further.

Funny enough the new cook there was previously at Momofuku Noodle Bar. I recognized him from there and asked him where Noodle Bar gets there buns. Same answer ; "Somewhere in Chinatown"

I'll report back after a trip to Chinatown, and see all of you Monday at Baohaus for $1.00 Bao's.

Dec 15, 2010
gastrognome in Manhattan

Where can I find steamed Chinese buns?

Greetings everyone.. Im going to be making some crispy roast duck for my family next week and was wondering if there were any updates on finding "He Ye Bao" similar to those served at the Momofukus or Baohaus.

Im going to check Deluxe food market, but was curious if any developments had arisen, perhaps a bakery that has fresh He Ye Bao. (Anyone friends with David Chang or Eddie Huang?)

Dec 15, 2010
gastrognome in Manhattan

Still looking for truffle tasing menus

Call Perse or maybe Alto but probably Perse and tell them you want a truffle tasting menu and are willing to pay for it.
You won't regret. I am willing to go along and help out.

I would also prepare one for you at my studio apartment in lower Manhattan for a reasonalble price.

Oct 26, 2010
gastrognome in Manhattan

live lobsters

Down in China Town you can get good quality live Maine lobsters at the fish markets for about 19 dollars for 3 lobsters.

Nov 24, 2009
gastrognome in Manhattan

50 Best Dishes in New York

-Salt baked sea bass chunks at NY noodle town

-Chicken Oysters at Tori Shin

-Pizza with Sausage and Basil at Grimaldi's

Nov 17, 2009
gastrognome in Manhattan

Fatty Crab is the worst meal I've ever had in New York

Hey has this place improved? I tried a fatty slider at there booth near Madison Square Park and it wasn't too bad.

Nov 12, 2009
gastrognome in Manhattan

Any parks good for grilling in Paris?

Thanks for the help everyone. Just to update I had an epic bbq along the seine by Ile Saint Louise last Sunday. The menu included; a whole monkfish tail, sausages, onglet de bouef, agneau pre sale (I was lucky to have been given this by my chef at work).
Im quite sure it was forbidden but we practiced excellent fire safety and there wasn't much there to set on fire.

May 27, 2009
gastrognome in France

Any parks good for grilling in Paris?

The last couple of weekends I have been bbq'ng along the canal saint martin without any problems. Im wondering if there are any parks that are good for bbqing in Paris as I want to branch out from the Canal.

Thanks!

May 22, 2009
gastrognome in France

Ganso Iberico in Paris?

http://www.lancasterfarming.com/node/...

That explains it fairly well. The geese fatten themselves of there own accord. I asked at the foi gras counter at Gallerie Lafayett today and the two behind the counter had a good laugh.

Feb 02, 2009
gastrognome in France

Le Cinq vs. Guy Savoy - Engagement Dinner!

Well I guess you are right in terms of grandness, L'arpege can not compete with Le Cinq.

Feb 02, 2009
gastrognome in France

Great Steaks in Paris

Fair enough.

Feb 02, 2009
gastrognome in France

Mirin and Sake for cooking. Suggestions?

I am going to be making some Tari sauce for chicken.

Anyone have any general suggestions or specific brands to look for in Sake and Mirin?

Thanks.

Feb 01, 2009
gastrognome in Home Cooking

Instant Couscous - is it bitter, or is it me?

I dont really understand what instant cous cous is. Normally you just boil water add cous cous, cover it and its ready in about five minutes.

To me it is inherently and instant food.

What is the difference with instant? im sure if its bitter it's because of some kind of flavor packet. Instead just put some butter, salt, olive oil, in when you add the cous cous. If its not too much trouble also add some herbs, spice, or dried fruit. For example someone mentioned garilc and olive oil flavour. You could just add these two things to the "non instant" version, and bingo you got it.

Feb 01, 2009
gastrognome in Home Cooking

Peking Duck in Paris?

New Nouilville in the 19th has some great dim sum and exellent Bejing Duck.

Feb 01, 2009
gastrognome in France

Great Steaks in Paris

I always go to Robert et Louise for steak. The atmosphere and meat is hard to beat. Its easy to make a reservation, just call a couple days ahead. You will still have to wait even with a res. Awesome affordable red wines.

A second option is the steak for two at Bistro Paul Bert.

One I have not tried, but I know dry ages there own beef and has a great reputation is Le Severo down in the left bank

Feb 01, 2009
gastrognome in France

Questions about Chez L'Ami Jean

For pure seafood enjoyment I love La Caguille on the Left Bank. Atmosphere can be a little bland, as it is a hangout for businessmen and politicos. Just go for the shellfish and starters, skip the main courses which can be boring. The oysters and mussels are as good as it gets.

They also have a incredible cognac collection.

Feb 01, 2009
gastrognome in France

Le Cinq vs. Guy Savoy - Engagement Dinner!

Forgot to mention a relative of mine enjoyed her engagement dinner at L'arpege and was blown away. You have to be willing to shell out some serious cash for a meal based mostly on vegetables.

Feb 01, 2009
gastrognome in France

Le Cinq vs. Guy Savoy - Engagement Dinner!

A friend just ate Le Cinq, and it looks incredible. The new chef is dominating over there. Great seafood, some Italian touches.

If money were not an object, L'arpege is tops.

Feb 01, 2009
gastrognome in France

Ganso Iberico in Paris?

Anyone know where to find the mythical free range Foi Gras from Spain in Paris?

Feb 01, 2009
gastrognome in France

Ko Wine Pairings

I was lucky enough to have a chance to eat at Momofuku Ko in late December of 2008. Unfortunately, my fellow diners and I were not clever enough to write down the names of the incredible wines we enjoyed in the $80 pairing we chose.

Almost all of the wines (and a sake or two) were outstanding, well balanced. Some of the white wines virtually exploded with minerality or frutiness. Im quite sure one of them was a 2006 Riesling named Sakta Anna (sp?)

Does anyone have a list of the wine pairings they enjoyed at Ko or perhaps a link to a blog covering this?

Any help would be greatly appreciated.

Jan 11, 2009
gastrognome in Manhattan