JungMann's Profile

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Name of dish? Grilled Green Onions with Romesco Sauce?

He was probably in Catalonia eating calçots.

Aug 28, 2014
JungMann in Home Cooking

ISO a tasty Holstein Schnitzel?

Lederhosen is my recommendation. Blaue Gans also serves a chicken schnitzel a la Holstein.

Aug 28, 2014
JungMann in Manhattan
1

Are you a herb, spice and seasoning junkie?

I wouldn't say junkie, but I cook a fair amount of South Asian and Middle Eastern food which means I have an entire cabinet dedicated to spices and herbs. Now maybe I don't *need* to have Aleppo, Isot, Sichuan, whole red, ground red, black and white pepper, but it certainly does help to ensure I never have a dull meal at home.

Aug 28, 2014
JungMann in General Topics

What's for Dinner #322 - the pre-Labor Day Weekend Edition [through August 30th, 2014]

My local farmers market. :) Pretty much anytime you see me post something interesting like squash blossoms, lambsquarters or vegetables with Hans Christian Andersen-like names, I scored it at the Union Square Greenmarket.

I really like <fill in chain> and I look forward to returning

Five Guys
Chik-fil-a
Tortas Frontera
I usually work one (or all) of the above into my itineraries when I travel. A much better indulgence than Auntie Anne's or an oversized bag of Combos from the Hudson News.

Aug 28, 2014
JungMann in Chains

What's for Dinner #322 - the pre-Labor Day Weekend Edition [through August 30th, 2014]

I forgot to bring my lunch with me when I rushed out the door so I guess that's what I'll be having when I get back home. But rather than the plain turkey sandwich I packed, I think I'll prepare a mornay sauce and grill the sandwich to make a Hot Brown. Puntarelle salad with anchovy and garlic dressing for greenery. Fermented coconut cream coladas for dessert.

What's for Dinner #322 - the pre-Labor Day Weekend Edition [through August 30th, 2014]

I'm pretty well-versed in the many variations on fried chicken stateside, but have no idea how it's done in England. Is it just a simple flour and fry job?

Weakest cuisines

Anka Grill uses pide as far as I know.

Aug 27, 2014
JungMann in Manhattan

Roasting chicken and Patak's Biryani Paste...what to do

You will want to fry those onions first to a deep golden brown. Patak's biryani paste is rather underseasoned so dark-fried onions are a critical ingredient to give depth to the biryani. Additional spices would not be unwelcome. Since you'll be cooking all this on the stove top anyway, you might as well just cook the chicken in the same pot. There's no real advantage to roasting the chicken.

I use cinnamon sticks, cardamom (green and/or black), cumin seed, bay leaf, clove and red chili that I have first toasted in butter to season my rice.

Aug 27, 2014
JungMann in Home Cooking

Roasting chicken and Patak's Biryani Paste...what to do

You can combine the biryani paste with yogurt and your choice of spices to use as a marinade for the chicken. It won't ruin the chicken, but give it a few hours for the seasoning to penetrate the meat.

If you are trying to make biryani, you can cook the marinated meat with onions, ginger and garlic, add the rice and any additions to make one-pot biryani on the stovetop. If you want to parcook the rice separately, then you can alternate layers of rice with spiced chicken and gravy in another pot to finish either in the oven or the stove for another style of biryani.

Aug 27, 2014
JungMann in Home Cooking

Your Cost For Ingredients To Make The Day's Dinner?

I usually shop sales and plan my meals around what is thrifty. Sometimes that means $0.79/lb chicken quarters, sometimes that means a $15.99/lb shell steak, so frugality does not necessarily imply austerity.

Sunday's supper was a large breast of veal at $2.99/lb (total: $6.43). Add in the cost of the mirepoix, stock and seasonings and you're adding about $2 more. The wine I used for the pan sauce was also on sale so perhaps $2 for the glass. In total that breast of veal with harissa, saffron and olives is about $2.60 per serving. The crab boil I hosted on Saturday was more of an impromptu splurge so I didn't spare expense, but factoring in the crawfish ($6), crabs ($13) and andouille ($9) I still managed to feed 6 people for about $5.50 a head.

Aug 27, 2014
JungMann in General Topics
1

Looking For A Good Beginner's Cocktail Kit

When I first started mixing cocktails at home, I started out with a jigger, muddler and shaker from a restaurant supply store purchased for under $10. Certainly there are complete shaker or bar sets that are sleeker than my stainless steel equipment, but I'd rather invest my money in spirits than baubles to mix them in.

There is no need for you to seek out a small ice cube tray just to chill glassware. Wrapping your glass in a wet paper towel and holding it in the freezer will chill the glass down to near freezing withing 3 minutes. There is a case to be made for large ice cubes, though, which melt at a slower rate than their slower counterparts. I would also consider purchasing a fine mesh or julep strainer, a citrus reamer and a solid paring knife.

When you start shopping for martini glasses, you'll notice that most are around 8 oz., double the volume of a classic martini. I find them impractical for multiple reasons (though I own a set) and prefer using glassware closer to 4 oz. eBay and antique shops have plenty of options for vintage glassware in traditional sizes, but you can just as easily purchase a set of coupe glasses and use those in place of the V-shaped glasses. I don't know if it's necessary to really buy cocktail glasses in every size, really a 5.25 oz or a 7 oz glass are impractical when a single martini is 3-4 oz and a double is 6-8. I'd rather invest in rocks and highball glasses for old fashioned and long drinks. The Godis series at Ikea more than fits the bill and is only $4.79 for 6 glasses.

Aug 26, 2014
JungMann in Spirits

Weakest cuisines

It's much easier to talk about the borough's relatively limited number of strengths within an almost limitless universe of international cuisines rather than the inverse (e.g. NYC just doesn't do Inuit well!), but I'll take the bait. Based on my personal taste preferences, Manhattan does not have many options for good Pakistani, Filipino, dim sum or Middle Eastern baked goods. There are a few places that might do a good version of sisig or have har gau on the menu, but these are by no means strong cuisines in the borough. It also appears, at least subjectively, to me that the neighborhood diner is a fast disappearing relic of the past. The old-school vinyl-upholstered standard where you could drop in for perfectly good meatloaf, pancakes or disco fries at 3pm or 3am is giving way to higher end restaurants and chain stores.

Aug 26, 2014
JungMann in Manhattan

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Halal cart white sauce is a mayonnaise-based sauce that owes more to McDonald's than the Middle East. It's creamy, a bit sweet and absolutely addictive in a fast foody kind of way. Every cart allegedly has their own recipe. Certainly the cart where I bought lunch today showed no evidence of parsley in their white sauce.

ISO Middle Eastern Meatball Recipies

Dawood Basha is the first meatball in sauce recipe I thought of as well given the OP's parameters.

Turkey meatballs are prone to drying out so beef is likely going to be an improvement with or without the sauce. From there, most any kafta/kefta recipe can be used to make pan fried or baked meatballs, the OP need only ensure that there is enough fat in the meat mixture to keep the end product moist.

Aug 25, 2014
JungMann in Home Cooking

Good Fried Chicken in the City

Interesting read. I'm a member of the NYC Fried Chicken Club, a society whose sole mission is to eat all the best fried chicken in the city. I think I need to send Donny an invitation to our next dinner.

Aug 25, 2014
JungMann in Manhattan

Good Fried Chicken in the City

My favorite spot in Manhattan is probably The Cardinal. Turntable Chicken is also solid if you want Korean style fried chicken. Charles Country Pan Fried Chicken can be good when it's fresh out of the fryer, but most of the time I've been there, it's been sitting out for a while. The Redhead, as often recommended as it is, is also a bit of a disappointment.

For the best fried chicken, though, I head out to Brooklyn. Peaches Hot House's hot chicken has pretty much redefined how I think about fried chicken.

Aug 25, 2014
JungMann in Manhattan

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Tonight's dinner is a braise I started last night: Breast of veal with olives and fairytale eggplant braised with harissa, saffron and preserved lemon. I made a sauce of the pan juices, deglazing first with white wine and then pressing the mirepoix through a sieve to extract more of their flavor and give the sauce more body. Once I've defatted the sauce, the dish should be ready to serve. Still debating on side vegetables for this one. I've fresh nettles and zucchini so perhaps zucchini noodles with nettle pesto are in order.

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

I know! I thought Zatarain's was a national brand, but I guess it's a regional thing. Andouille isn't very easy to find here either, but luckily I stumbled upon some very good Niman Ranch sausages at the market.

Aug 24, 2014
JungMann in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

For the buttermilk dressing I use a half cup each of mayo and buttermilk, a tablespoon each of sugar and cider vinegar, a tablespoon of chopped dill, about a half teaspoon of celery seed and salt and pepper to taste. I usually add scallions to my cabbage and carrot mix so you get the allium flavor from that.

I didn't quite factor in that nobody in New York seems to sell Zatarain's (and that more than one person implausibly thought I was looking for za'atar) so I had to come up with my own crab boil recipe. And considering I managed to bag some live crawfish, the pressure was on. Thank Alton Brown for coming to the rescue!

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

What a coincidence! We're having the same for dinner tonight. My roommate and I were watching the "Memory" episode of "Mind of a Chef" last night and were brought back to our own childhoods when David Chang waxed poetic about the magic of a summertime crab boil.

I can't recall if I like Old Bay or not, and judging by the amount of Old Bay David Chang uses, you have to be a definite fan for a Maryland-style crab boil, so I'm going with tried and true Louisiana-style crabs. While we're waiting for the water to boil, we'll nibble on pintxos of Moroccan sardines and green zebra tomatoes with chimichurri. Once we've got a rolling boil, in go the crab and seasonings along with corn, new potatoes and andouille. On the side we have buttermilk coleslaw and fried green tomatoes with remoulade. Maybe a cherry pie for dessert depending on when I crack open the first Abita.

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

Marinade was 4 tbsp. soy sauce and 2 tbsp. calamansi juice (which I buy frozen in serving-sized packets). The chimichurri was separate but tasted great eaten with the steak which makes me think I need to try adding calamansi to chimichurri. Meyer lemon mixed with tangerine juice might be a close approximation to calamansi if you don't have it.

Aug 21, 2014
JungMann in Home Cooking
1

Your favorite ham brand (coldcut)

Parmacotto roasted ham is my favorite deli ham, but if you're in NYC you can always stop at the salumeria and get something very good. I usually stop at Salumeria Rosi when I'm on my way to Central Park.

Aug 21, 2014
JungMann in General Topics

Mexican Cheese in Manhattan

Spanish Harlem still boasts Manhattan's largest Mexican community. There is a grocery store right outside the 103rd stop on the Lexington line that sells everything from cotija to quesillo.

Aug 21, 2014
JungMann in Manhattan

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

Bistek Tagalog a la Pampas. So the marinade didn't do much for the choice grade beef but I did discover chimichurri blends magnificently with calamansi. Next time I might try subbing some juice in lieu of vinegar for the sauce.

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

I bought a family pack of shell steaks that turned out to be rather meh so I'm taking a chance on marinating the last steak to up its game. For now it rests in a salty and sweet bath of soy sauce, calamansi juice and coarsely ground black pepper. A quick sear in the cast iron pan with some thyme and garlic and a topping of soy butter and caramelized onions and we should be in business. On the side an easy Jerusalem salad with feta and chimichurri dressing.

Any other hunters/shooters here?

Chicken fried deer is a true pleasure. One of my favorite meals from a hunt in Texas.

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

My mother used to make us a dish that is basically chicken in tomato sauce with vinegar and vegetables. My first attempt to quickly recreate the dish yielded something somewhat watery and sour, but when I actually pay attention, I usually end up with a well-worn favorite. The tomato sauce picks layers of flavor from the browned chicken and a judicious addition of soy sauce or fish sauce balances the cider vinegar (and Sriracha in my case). While I don't include fried potatoes anymore, it is a traditional inclusion which might appeal to you.

What "typical American Foods" would you serve to foreigners?

I would be more inclined to adapt the menu to the seasons than the nationality of my guests. Italians recognize delicious food no less than the French or Chinese.

Were I serving dinner tonight, I'd be highlighting the best of heartland produce. We'd start with a slice of tomato pie with gooey pimento cheese while we lazed on the porch with a pitcher of lemonade. A small bowl of chilled corn and buttermilk soup with tarragon would come out before we started on our mains: bacon wrapped trout with macque choux, fried green tomatoes, hushpuppies and coleslaw. If they still have room for dessert, a seasonal blueberry buttermilk pie should be just enough to satisfy anyone's sweet tooth.

Aug 20, 2014
JungMann in General Topics
1

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

I think raisins would be considered an unusual addition in most Indian styles of biryani. The only dried fruit I can recall encountering in a biryani is aloo bukhara, a type of sour plum that gives a tamarind-like sweet and sour balance to intensely spicy biryani masalas.

Aug 18, 2014
JungMann in Home Cooking