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What Indian food is this?

Interesting. I hear Gits often recommended but MTR is much easier to find by me.

Oct 18, 2014
JungMann in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

It's not often that I eat a huge bowl of pasta for dinner, but I'm about to head out for a bachelor weekend for one of my best friends. And seeing as how several of these guys have about a half-foot and fifty pounds on me, I'm going to need some cushion if I'm going to keep up with them tonight.

I had intended to make squash blossoms all week but never got around to it, so I tried to scratch that itch with tonight's dish. A healthy amount of olive oil goes into a pan along with the chopped zucchini blossoms. When the petals start to brown and crisp, I add in anchovies and Aleppo pepper. Heat through and toss with spaghetti, lemon pepper and a dusting of mint. 10 minutes of work and dinner is served.

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Sounds divine! How hard is it to make the qatayef? I end up going to the bakery almost every weekend during Ramadan just to stock up on these seasonal treats, but I've never tried to make them myself.

Oct 17, 2014
JungMann in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

That sounds and looks incredible. Just saute the anchovies and radicchio before tossing with plain pasta?

Oct 16, 2014
JungMann in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

*Smacks forehead* Uh doy! I think I was just too mesmerized by the idea of bourbon in my noodles to think that one through.

Oct 15, 2014
JungMann in Home Cooking
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What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

RPF?

Oct 15, 2014
JungMann in Home Cooking

Makloubeh question

It's not really "makloubeh" unless it is "upside down" as the name implies. If you are concerned about the logistics of turning a Dutch oven onto a plate, so are many a Middle Eastern cooks! Of course you can always forgo the layering and presentation to make a delicious eggplant and meat pilaf.

Oct 15, 2014
JungMann in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Working my way through the freezer I came across a very fallish curry of slow-cooked mutton that made for a comforting main dish. On the side a quick dish of spiced cauliflower with mustard, cumin, fenugreek, fennel, asafoetida, red chilli powder and turmeric.

Where to get pork neck in NYC?

Are you asking for a restaurant or a market recommendation? I see pork neck for sale everywhere from Fairway to Associated.

Oct 14, 2014
JungMann in Manhattan

My Chinese supermarket items to get

Looks like we both broke out the Lao Gan Ma for dinner last night, albeit I ate mine with fried rice and stir fried vegetables. I don't know that I'd describe LGM as tasting like MSG, but it certainly does have a strong savory flavor -- a little goes a long way and it's probably not a great pairing for delicate seafood and fish. It's better with noodles, pork dumplings and richly flavored foods. If I remembered to take the rib tips out of the freezer this morning, I'll stir fry them with LGM, black bean sauce and red peppers for dinner tonight.

Oct 13, 2014
JungMann in General Topics

So I bought some Longanisa,

Longganisa is different from other sausages in that it contains a significant amount of sugar. Done right, that means the sausages are literally caramelized as they cook, but left unattended the sugar and drippings have a tendency to turn into a carbonized mess very easily.

Oct 10, 2014
JungMann in Home Cooking

Fried Rice Help

I'd take that cabbage and carrot, shred it and stir fry it with diced thick-sliced bacon, garlic and scallions. Once the rice starts to get a little crispy, instead of soy sauce, you'll add umami in the form of ketchup. Add sesame oil to taste and plate topped with a fried egg, sesame seeds and hot sauce as desired.

ISO of Something Pumpkin Fabulous Desert for Thanksgiving

Epicurious' pumpkin spice bundt cake is impossibly moist and light. The buttermilk drizzle is nice but so is maple buttercream if you do the cake in a springform pan.

http://www.epicurious.com/recipes/foo...

Oct 10, 2014
JungMann in Home Cooking

My Chinese supermarket items to get

My recipe for strawberry-rhubarb pie filling is below.
3 c. rhubarb
2 1/2 c. strawberries
1 1/4 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground cardamom
generous pinch toasted and ground Szechuan peppercorn
5 Tbsp. tapioca flour

Oct 10, 2014
JungMann in General Topics
1

My Chinese supermarket items to get

I'm familiar with World Spice. It's highly touted by everyone out West, but where I am, Penzey's and Spice House are more convenient. The Sichuan peppercorns from Penzey's are especially potent. I use them in all the expected Sichuanese dishes like Dan dan noodles and strange taste chicken, but their highly floral fragrance also blends quite nicely into a strawberry rhubarb pie.

Oct 09, 2014
JungMann in General Topics

Simple but interesting all-in-one chicken dishes?

You can approach a chicken and rice dish from lots of angles. There are plenty of great Latin arroz con pollo recipes, but you can also make your own take on paella or a chicken biryani if it so inspires you.

Oct 09, 2014
JungMann in Home Cooking

My Chinese supermarket items to get

Where do you recommend buying Sichuan peppercorns? I've purchased Sichuan peppercorns in Chinatown several times but all my purchases have been disappointments lacking in any numbing quality. I still have a packet from Kam Man but I am using some Sichuan peppercorns I sourced from Spice House instead.

Oct 09, 2014
JungMann in General Topics

My Chinese supermarket items to get

Lao gan ma started in Guizhou but from what I understand it's now immensely popular across China.

Oct 09, 2014
JungMann in General Topics

Autumn Soup Course

I've been asked to take care of the soup course for an upcoming Thanksgiving potluck. The hostess would like me to make my duck and shrimp gumbo, but I worry that's too heavy a dish to start a large meal and detracts from the turkey she is making.

Do you have any favorite soups you like to serve during autumn that you might recommend instead? There are two caveats: one guest won't eat mushrooms and I don't really care for plain butternut squash soups. But we're open to pretty much anything else!

Oct 08, 2014
JungMann in Home Cooking

Boquerones/Alici: Does anybody use olive oil anymore?

LaTienda.com sells boquerones in olive oil. You might consider checking out DespaƱa in SoHo which specializes in quality spanish products.

Oct 08, 2014
JungMann in General Topics

What's for dinner #329 - The Colorful Leaves Edition! [Through October 9, 2014]

Lafayette is the place to be for good Cajun music. Get a car and you can tour the good eats of Cajun country, stopping at the gas station on your way back for a refill and a bag of cracklins and boudin.

Oct 08, 2014
JungMann in Home Cooking

My Chinese supermarket items to get

I buy Kong Yen black vinegar. Other items I'd pick up are:
Lao Gan Ma Chili Crisp - by far the best Asian hot chili paste I've ever had
doubanjiang - I vaguely recall you like Sichuanese, for which this will come in handy
dark soy sauce - you'll need it for your friend's red-braised dish (I keep Kimlan brand in my refrigerator)
gua bao sandwich buns - for make your own pork buns or to eat with red braised pork
Thai oyster sauce - it is sweeter and more savory to my palate than LKK. I buy Maekrua brand.
whole duck/pork belly

If you go to New York Mart on Mott, they also have decent soy sauce chicken and roast pork for take away.

Oct 07, 2014
JungMann in General Topics

My Dressing Has Too Much of a Bite

If it is too acidic from the vinegar, try adding a bit of sugar. If it's too "hot" from the garlic, try letting the dressing sit overnight in the fridge. The garlic will mellow out.

Oct 07, 2014
JungMann in Home Cooking

braised lamb shanks, including braised lamb shank one pot meal ideas....

What's for dinner #329 - The Colorful Leaves Edition! [Through October 9, 2014]

I'm actually quite surprised to see squash blossoms at this time of year. They typically have such a brief season that I feel compelled to keep buying them knowing that it will likely be another 10 months before I'll have the opportunity to enjoy them again.

I pounded and breaded the chicken cutlets before baking. I baked them on a rack so they would get dry heat on all sides and crisp up, although the bottoms did end up softening once I added them to the sauce.

What's for dinner #329 - The Colorful Leaves Edition! [Through October 9, 2014]

I use breadcrumbs, parmesan and whatever herbs inspire; this time around I had Penzey's Tuscan Sunset on the counter, so that's what I used. For the crumbs I use a combination of regular breadcrumbs and panko so that there is a base coat as well as some panko to give the breading lift and a little texture. It might not be traditional, but I prefer an airier, schnitzel-like coating to keep the dish from turning into a gutbomb.

What's for dinner #329 - The Colorful Leaves Edition! [Through October 9, 2014]

It's been a while since I've shared dinner with the thread. I've been keeping odd hours and relying quite a bit on take away lately, so when I found myself with some time on my hands these past few days, I decided to get back in the kitchen to lighten some of my greasy spoon favorites. Saturday was Chinese night, my traditional delivery order when I don't know what I want to eat. I used J. Kenji Lopez-Alt's recipe for an old-school favorite of stir-fried beef and broccoli and Fuchsia Dunlop's recipe for fish-fragrant eggplant. Fresh out of the wok, the Serious Eats recipe was far too aggressive with the rice wine, but the leftovers were great cold. Either a night in the fridge allowed the flavors to mingle or I just really like cold Chinese food. I'll let you decide.

Last night I needed to use up zucchini blossoms that were starting to fade. I revived them with a stuffing of mozzarella and ricotta that I had seasoned with Tuscan herbs, garlic powder, parmesan and lemon pepper. While they awaited their tempura batter I set about baking chicken parmesan using cutlets I had marinated overnight in buttermilk with Sriracha, onion and garlic powder and the same Tuscan herbs I had used with the zucchini blossoms. 20 minutes on a rack and 25 minutes in a baking dish with sauce and cheese and I ended up with chicken parmesan so moist, tender and crisp, you'd have no idea they were oven baked. Of course I blew my saturated fats to hell with a side serving of fried zucchini blossoms, but at least they were great with the tomato sauce I made for the chicken parm.

What's for dinner #329 - The Colorful Leaves Edition! [Through October 9, 2014]

It all looks and sounds terrific. I am going to have to give those Petruchios a try.

Oct 07, 2014
JungMann in Home Cooking
1

What's for dinner #329 - The Colorful Leaves Edition! [Through October 9, 2014]

Nicely done! I was watching No Reservations the other night and ended up with a midnight snack of spaghetti carbonara. Late night food shows are no good for a diet!

Pork cuts to replace brisket?

Shoulder is a good replacement for long-cooking brisket.

Oct 02, 2014
JungMann in Home Cooking