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My Chow Recipes

I am trying to save some of the recipes on Chowhound. There is an icon to click on and save to "My Chow." When I go to "My Chow" I can't find any place where these recipes are stored. Any suggestions?

Aug 01, 2008
cinderz in Site Talk

How do YOU cook chicken livers?

I just got back on the boards after a month's hiatus and god knows how, ended up on this thread. I am surprised that no one mentioned the "wooden" bowl that is used to chop up the chicken livers and hard-boiled eggs. It's a big no-no to use a food processer because it macerates the livers too much. A pastry cutter does a good job or just a fork. I have my mother-in-law's wood bowl, dedicated just to chopped chicken liver. ....and as for chicken skin, Jacque Pepin has a recipe where you simply lay the raw skin on a cookie sheet (a jelly roll pan is even better because it has sides that will keep the fat from sliding off), salt the skin lightly and bake in the oven until crisp. I usually crumble up the pieces and save to pop into mashed potatoes. Every bit as good as the old-fashioned process; the only difference being that you can't cook it with onions, or get traditional gribenes this way.
No one has mentioned "dirty rice" the Louisiana version of rice that tosses cooked rice with chicken livers/gizzards and green onions. Looks like hell but tastes like heaven or, at least, limbo.

Dec 21, 2007
cinderz in Home Cooking

Asia-Vous (SD) closed

Honkman, these comments are mostly for you...Out of the blue, Riko emailed me and he IS in Maui but has no intention of going back into the restaurant business for a couple of years. He has landed in a pot of jam as a private chef to some very devoted former customers at Asia-Vous, and will be working on a cookbook. He apparently recognized me from the comments on this board and emailed me at an old email address that I haven't used in 2 years. (I actually suspect that his wife Kim wrote the email I got). Anyway, he sounds very happy with his current situation. I really hope that the public at large gets to eat his food again one of these days.

Sep 14, 2007
cinderz in California

What should I do with Mangoes?

I'm going to the grocery today for the cilantro (have everything else) because I have EXACTLY 3 mangoes left. Kismet! Will report back. Thanks

Aug 31, 2007
cinderz in Home Cooking

Indian Food without fats?

Don't apologize, hon. My son owns a French bistro and no one serves food like that. (breaded chicken breast stuffed with cheese and ham? Whaa?). French restaurants and even many of the Indian restaurants in my area, are reflecting the new approach to lighter cooking. Indian Americans have the same health/weight issues the rest of "us" do. In my area, the only people walking for exercise are Indians which makes them 10 times smarter than me with my treadmill. I occasionally use ghee instead of butter because it doesn't burn, but the same can be said of canola and grapeseed oil which has a high burning point. You can eat healthily with any cuisine if you use your smarts.

Aug 31, 2007
cinderz in General Topics

What should I do with Mangoes?

Well, I have to say that sounds great because I bought a crate of mangoes at the Indian grocery, some of which are languishing in the fridge. But I'm wondering, this recipe sounds like a less ripe mango might be called for. Any advice as to the ripeness needed?

Aug 30, 2007
cinderz in Home Cooking

Opinions on Piquant in New Brunswick, NJ

I have to agree. We were there about 6 months ago because my husband had talked with the owner and she mentioned how influenced she was by Tabla, my fav NY restaurant. Of course, it's not fair to compare Piquant to Tabla with the very considerable talents of Floyd Cardoz, the cache of New York, etc. because the ambition is much smaller and the locale is much smaller. I was, unfortunately, disappointed...because I am always hoping for restaurants to be good AND successful. It was decent but not particularly creative or tasty. If I were in the area, I would probably give it another try.

Aug 30, 2007
cinderz in Mid-Atlantic

Indian Restaurants in Middlesex County

Somerset is a big county. I live in Middlesex but just across the line from Somerset/Franklin. Where exactly is Punjabi Rasoi?

Aug 30, 2007
cinderz in Mid-Atlantic

Where to buy pork belly in the Triangle

Any decent-sized asian grocery store (Chinese, Korean) has pork belly, usually sliced.

Aug 27, 2007
cinderz in General South Archive

Can't take it anymore: Need recs off the NJ tpke and 95

Another vote for Mastorio's - as for the food, it's a diner, not a french bistro, for heaven's sake! Ask to eat in the back, the older part of the diner, where the regulars tend to hang out. Waitresses have been there forever and the ownership is still in the family - third generation. We try to hit it going south on the turnpike or on 295.

Aug 27, 2007
cinderz in Mid-Atlantic

Xtabentun Liqueur? Mayan Cuisine?

The LA Times had an article in June on "hidden" Mexican liqueurs, including Xtabentun. The sources listed for D'Aristi Xtabentun were Beverages and More; and Beverage Warehouse with the prices listed between $30 to $34.

Aug 17, 2007
cinderz in Austin

Asia-Vous (SD) closed

Thank you SO much. I can rest easy now and retire from this particiular board. I'm just sad I didn't have the chance to say goodbye. If you ever do have contact with him again say Cynthia and Dick, the Bicoastal couple, wish them the absolute best and may even see him/them in Maui if my cousin lets me use her condo. Thanks again, Honkman.

Aug 14, 2007
cinderz in California

Asia-Vous (SD) closed

As I recover from the mortification of my misspelling "Maui", I would like to so sweetly ask if this could be true: that Riko will be reopening the same restaurant in Maui? My pillow won't be so tear-stained if this comes to pass.... Or I could spend the next year googling his name to find out where he landed. I hope this doesn't sound pathetic, but Riko's openess with anyone interested in his food and willingness to share recipes really gave me more guts in my own kitchen. I think I appreciated his courtesy as much as his cooking.

Aug 11, 2007
cinderz in California

Cardamom and Guatamala

Actually, you can buy large bags of cardamom in any Indian grocery store at very reasonable prices. I just bought one today.

Aug 10, 2007
cinderz in General Topics

Asia-Vous (SD) closed

I'm glad somebody is as devastated as I was rather than the usual monday morning quarterbacking as to why the restaurant closed. I always ordered the tuna tartare unless I forgot the diet and got the truffle fries. Riko would fix the sweetbreads for my husband at lunch even though they weren't on the menu until evening as an appetizer. If you find out where he will be in Mauai, please post it on this board. From the time we first met him at 150 Grand, he has evolved significantly as a chef. I wouldn't compare 150 Grand to Asia Vous. And Sirino's is traditional (and very good) French. Riko was/is an original. He really is TOP CHEF ! Upwards and Onwards, Riko.

Aug 10, 2007
cinderz in California

Asia-Vous (SD) closed

Actually, that is exactly what Riko said - but he was referring to the judges of the cooking competition NOT the diners or San Diego customers. . He had come into the restaurant right after the end of the competition; I believe the winner was Patrick Ponsaty of Bernard O's in RB that won the competition with some sort of pork belly dish . Diners seem to be more comfortable with French when it comes to more upscale dining (and my son owns a French bistro) but I always felt that Riko's take on asian fusion was far ahead of anyone else. After I got over my initial deep funk on the demise of Asia-Vous, I thought that this was probably a great move for Riko who has cooked in Mauai before and obviously will find a customer base more used to his approach. No tears need be shed for anyone relocating to Hawaii, just the cust omers who will miss his innovative food.

By the way, I live in Rancho Bernardo and never had a problem with the commute. 15 minutes off the Pomerado Road exit in RB to the parking space in front of Asia-Vous. I suspect there are a lot of factors in the closing of Asia-Vous; but as they say at funerals, they're at a better place. And, if anyone cares, Riko felt that the best restaurant he had eaten in recently was Market.

Aug 08, 2007
cinderz in California

Asia-Vous (SD) closed

This is a huge loss to the dining scene because no one did asian fusion like he did. I was out of town for a month and came back to find the restaurant closed. If I had a sword to fall on, I would. Riko made the comment a few months ago after he was in a local cooking competition of local top chefs, that the judges didn't just didn't get his food. If he is going/has gone to Mauai, I suspect it is to work with Roy Yamaguchi who knows him. Riko was the only local chef Roy invited to a special dinner in San Diego several months ago. An exacting chef, a nice guy, an ever-evolving huge talent, I hope Hawaii "gets" him. He has worked there before, so.....good luck to Kim and Riko. I'm booking my tickets for Mauai this winter and hope my husband and I don't get arrested for stalking.

Aug 07, 2007
cinderz in California

What do I do with Zucchini Flowers?

Actually, both male and female blossoms are sold at farmers' markets here in San Diego. The females have the small zucchini attached and the males just the long stem.....although, you Would Think that the males would have that small cucumber attached, rather than vice versa.

Jul 25, 2007
cinderz in Home Cooking

Pink Kombucha

Thanks for the tip - shiso grows like a weed in my square-foot garden. I put it in salads. If anyone is interested, it often is called "perilla".

Jul 25, 2007
cinderz in Home Cooking

Pink Kombucha

Do you add the fruit/flavoring after the fermentaiton? It is my understanding that fruit inhibits fermentation.

Jul 21, 2007
cinderz in Home Cooking

Pink Kombucha

I have a question. I have brewed komucha one previous time but drank all of the brew. I made a second batch in a large gallon jar and it is almost ready--but I am leaving town for one month. Can I put it in the refrigerator without killing the culture?

Jun 24, 2007
cinderz in Home Cooking

Guest insists on bringing a dish... rude??

I was completely surprised by the number of bloggers who bent over backwards to excuse this fool’s (read that line like Red Foxx on Sanford and Son) behavior. However, you are wise not to disinvite him because you are giving more life to this situation that it/he deserves. No calls to the wife, no sending the husband into the frontlines for a heart-to-heart, no Bobby Flay mano a mano in the ribs category. Take the amused view and let him bring his fabulous, bodacious, lip smacking, award-winning-by-proxy (wife’s) ribs and put them somewhere on the periphery of the table (like in the closet).
Good luck and I am waiting with baited breath, along with apparently zillions of other folk, for the post-game report.

Jun 14, 2007
cinderz in Not About Food

Pink Kombucha

I know I'm coming into this board so late, but I have a question. I just have my first batch(s) of kombucha fermenting in the pantry and saw the comment about adding hibiscus blossoms. Are you talking about the ornamental flower hibiscus or the the "hibiscus "sabdafaria" (sic?) which is what red zinger tea is made of....called jamaica in Mexico and roselle in the Caribbean. I buy it out of the barrel at the Mexican market and make a red tea with it from the calcyxes. Actually, even if this is not jamaica that you are using, that might be a great idea to use. Thanks for the idea.

Jun 13, 2007
cinderz in Home Cooking

Celebrity--not "celebrity chef"--cookbooks

I don't know how I got on this board but couldn't help an aside on the crabcakes. I went to Food and Wine for the recipe and it is a pretty standard recipe for Maryland style crabcakes, minus the ubiquitous Old bay seasoning. I've tried fancier versions but this is still the best because the crab flavor is not overwhelmed. My father had this recipe written on the inside page of an old Fanny Farmers Boston cooking school edition in My recollection is that he added a little minced red pepper and tabasco sauce rrather than cayenne. My dad who was from New England, liked his seafood au naturel and tended to cook classic seafood.
The other comment is that what Robert Duvall and I have in common is that both our fathers were rear admirals in the Navy and as military people, military food is pretty damn good. Good recipes get passed around and go around the world. Then again, those were the days when recipes called for one cup sour cream, one cup sour cream, etc. What's not to like? Military wives were big on collecting bookbooks such as the Junior League regional cookbooks. I wish I knew how much everyone seems to like the celebrity cookbooks which I donated to the local library after my mother died. Let's see now: she had the Vincent Price, Dinah Shore, Kate Smith, every damn Junior League city worth mentioning (Charleston, New Orleans), the original edition of How to Cook a Wolf, every James Beard book, the original Trader Vics. I've given away over 100 in the past 3 years. Does anyone know of a good way to post my next giveaways on Chowhound so I can send them to a good home (free of charge).

Jun 13, 2007
cinderz in Home Cooking

Indian Mangos!!!

I mentioned in another board that I bought a case of mangoes in my local Indian market in New Jersey about 2 weeks ago - for $6.99...about 14 to 16 in a box. They were from Mexico which didn't stop the Indian shoppers from snapping them up. The taste was great but ripened so quickly that I had to refrigerate the remaining ones.

Jun 13, 2007
cinderz in Manhattan

Pomegranate Molasses - Really Delicious!

Rubee, you've got it nailed. I first heard of Pomegranate molasses in Paula Wolfert's Cooking of the Eastern Mediterranean and it shows up a lot in her appetizers with hummus, eggplant, etc. It has a wonderful sour taste to it. Every couple of years, a new ingredient (to me, anyway) comes along that is totally unique. For me that was pomegranate molasses and siracha sauce (in vietnamese cuisinse). It's not that easy to find unless you have a Lebanese grocery in the neighborhood. And it is good with cream cheese.

Jun 13, 2007
cinderz in General Topics

Indian Restaurants in Middlesex County

Thanks for the input. I'm going to make a tour of Oak Tree Road when I get back from San Diego (doing my Vietnamese food thing). My family by marriage is in the restaurant business in Somerset but French is not my favorite - I'm more a Vietnamese, Indian and Mexican food person. By the way, the Indian groceries have been selling mangoes by the crate (about 14 to 16 in the box) for $6.99. The last thing I did before leaving New Jersey was order a set of mango forks!

Jun 13, 2007
cinderz in Mid-Atlantic

Indian Restaurants in Middlesex County

In reading the Mid-Atlantic Boards and in particular the Middlesex County area, I am struck by the lack of mention of Indian foods and restaurants. Middlesex has the largest Indian population in the US with an Indian/Pakistan grocer on practically every corner. There are as many Indian carryouts in Middlesex as there are Italian. I shop frequently at my local Subzhi Mandhi (sic?) grocery for veggies and nuts, legumes, spices. However, I have rarely ventured out to try the restaurants because I am not knowledgeable enough about the different areas of India and cooking styles -- plus its hard to find anyone terribly enthused about indian food....as opposed to Italian, Thai, etc. How about giving me some suggestions so I can lure my husband out? Any Indian cooks out there, and I don't mean Navajo?!

We're game for anything....and would like to learn more about one of the most abundant cuisines in New Jersey.

Jun 11, 2007
cinderz in Mid-Atlantic

Anyone been to Asia-Vous in Escondido lately?

I went to the horse's mouth - i.e., Kim and Riko. They laughed heartily when I asked if they were relocating. No way....thank god for us North County Inland follks. The only change has been ending the lunches and opening on Monday nights for the fixed price.

Apr 23, 2007
cinderz in California

Jicama as a Drink

The hibiscus flower is in the malvacea family, while the hibiscus being discussed (roselle) is in the hibiscus sabdariffa (sic?) family.You can go wikipedia to hibiscus and see the differences between the flowering hibiscus and the woody plant grown for medicinal/food purposes.

Apr 22, 2007
cinderz in Home Cooking