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jaykayen's Profile

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Asian cuisine cooks/eaters -- am I off base here?

I'm not being disparaging. This is a common way of serving this dish... its jut not my favorite. Without a picture, I'm guessing what you had is kind of like uncooked instant ramen noodles. The noodles aren't raw, they were just deep fried a long time ago. If the cake of the noodles was hard/crispy all the way through, this is probably what you had.

Its just a slightly different dish from when you go to a Cantonese restaurant and order pan fried chow mein. The cake of noodles will be crispy on the outside and soft on the inside.

Bottom line: the dish was fine. If you didn't like it, ask for it with soft chow mein noodles, I believe it is Shanghai style.

Feb 16, 2015
jaykayen in General Topics

Asian cuisine cooks/eaters -- am I off base here?

That's normal especially if you go to those cheap Asian places.

Feb 15, 2015
jaykayen in General Topics

jonathan gold offically gives up his anonymity and publishes his pic

lolwut? everybody knows what he looks like, can't miss him.

Jan 25, 2015
jaykayen in Los Angeles Area

Seperating frosting

Its usually the temperature that makes buttercream separate.

I will put the bowl on icepacks if my meringue was too hot.

Jan 24, 2015
jaykayen in Home Cooking

The Bazaar, still going strong! (dineLA menu)

Seared scallops in romesco. Loved it on my first visit.

Organized Ceasar salad.

Chicken with date and mustard sauce, very good.

Braised beef cheeks. I was overly full at this point, so its a little bit unfair, but this was just ok.

For dessert, I thought the chocolate mousse with fried brioche and ice cream was better than the flan.

Jan 23, 2015
jaykayen in Los Angeles Area

recs for teas/juices/soups/drinks/other foods that act as decongestants

The key to congestion is to intake as much water as you can to thin the mucus.

How you flavor the water is up to you.

You might also try Thai food spicy enough to make your nose run.

Hope you feel better!

The Bazaar, still going strong! (dineLA menu)

I wanted to go to Saam for my birthday next month, but just got into a car accident, so that's not going to happen.

Third Bazaar visit for me, and the best one.

They are offering a wine flight for $35 with a notably good Pedro Ximenez.

Recommend: Philly cheesesteak, jamon serrano, sauteed shrimp.

$50 price point is still worth it.

One point they are losing on is cocktails. I think the special effects cocktails may be worth it for the show. However the drinks on the standard cocktail menu are not close to the level of craft at Vesper Bar in Las Vegas.

Jan 22, 2015
jaykayen in Los Angeles Area

Vietnamese/Mexican Wedding food. Any Ideas?!

Everybody loves Thai food, even my Vietnamese grandparents can eat Thai food. Just make sure its not Thai spicy...

Jan 17, 2015
jaykayen in Los Angeles Area

How far in advance can I make chocolate pudding?

Make it tonight.

Jan 17, 2015
jaykayen in Home Cooking

For Steaks - Pan Sear... why Oven?

I don't do the oven, either.

But I will tell you how it became popular. Food media has a lot of chefs, and that's the way food is done in restaurant kitchens. A piece of meat goes into a hot pan, and then into the oven. It gives you time to do other things.

Jan 16, 2015
jaykayen in Home Cooking
1

Coffee stained bone china cups

I've HEARD Oxyclean...

Jan 16, 2015
jaykayen in Cookware

Looking for a nice dinner in North OC area.

Summit House, Cellar, and The Ranch are all good traditional fine dining.

Jan 15, 2015
jaykayen in Los Angeles Area

Darned Electric Stove

But did it taste bad?

Lots of things are going to affect appearance, texture, and flavor, depending on the animal used, the cut of meat, bone/meat ratio, how you processed these, and how you processed any aromatics.

Jan 15, 2015
jaykayen in Cookware

Darned Electric Stove

It doesn't actually need for it to bubble for it to make good stock. Bubbling is merely an indication that it is indeed hot.

Likewise, boiling doesn't ruin the taste, but it may look less pretty.

Jan 15, 2015
jaykayen in Cookware

Why is my oil burning?!

You may be surprised. When I cook on electric, the temperature range I have available to me is MUCH larger than gas. Try it.

Jan 08, 2015
jaykayen in Home Cooking

Restaurant Week (Jan 19-Feb 1)

Has The Bazaar always offered the Jamon Serrano Fermin as the RW choice?

FWIW, the Jamon Iberico Fermin is tastier than the Jamon Serrano Fermin.

Jan 08, 2015
jaykayen in Los Angeles Area

Why is my oil burning?!

Electric ranges get very hot.

Jan 08, 2015
jaykayen in Home Cooking
1

I feared the worst, but Starbucks' new flat white is actually not bad

Isn't a "flat white" the same as every third-wave bar's cappucino?

Jan 08, 2015
jaykayen in Food Media & News

$1 Oysters in Upland!

Sushi Shiro
967 W Foothill Blvd
Upland, CA 91786

Big, fat, fresh, delicious oysters. Asked for the oysters served naked with condiments on the side... perfect with a squeeze of lemon and tiny dab of hot sauce. Get 'em while oyster eatin' is good!

Jan 06, 2015
jaykayen in Los Angeles Area

"Brown on all sides"

6 sides takes too long and dries out the meat.

I do 2 or 3 sides.

Jan 06, 2015
jaykayen in Home Cooking

new teapot

Steeping is something you do to your own taste.

200 degrees is FINE. If you find it a little weak, steep it longer.

Jan 05, 2015
jaykayen in General Topics

Poultry done, but pink. Is it my gas oven?

It should be slightly pink.

Jan 05, 2015
jaykayen in Home Cooking

French bistro in OC?

Try ARC in Costa Mesa. It is not French, but it reminds me of Church & State. Casual, cosy, rustic.

Dec 29, 2014
jaykayen in Los Angeles Area

14 pound low-and-slow prime rib cooking time

No idea about time, I'd say budget at least 8 hrs....

But I do know that you don't need to leave it out to reach room temperature. Pop it into the oven straight out of the fridge.

Dec 27, 2014
jaykayen in Home Cooking

Beef Stew in advance

I braise the meat, then remove the meat from the liquid. These go into the fridge, separately. Next day (or whenever,) defat the braising liquid, and strain any spent veggies, if using. Add your fresh veggies to the liquid and simmer until tender. Add meat back to the rest of it.

French & Japanese Chefs Meat Cookery Question

You would achieve the same results in your oven on the lowest setting, without as much fussing.

Literally no reason to do a start/stop method at home.

In a professional kitchen is different. Ovens are constantly in use in a professional kitchen. wall ovens might not work for this purpose: even if one oven is off, ambient heat from an "on" oven will still make the off one too hot.

Dec 18, 2014
jaykayen in Home Cooking

Help me plan an impressive and romantic dinner menu featuring California Spiny Lobster?

lobster risotto. http://www.foodnetwork.com/recipes/ma...

Maybe a quince tarte tatin for dessert. Apple is always good, too.

Dec 12, 2014
jaykayen in Home Cooking

Cheese fondue- I want it to be perfect, not grainy

Corn starch.

Hard to give proportions since it depends on the cheese you are using, and how you like your fondue. I like the cheese to be smooth and flowy.

Last week, I used all really young, cheap cheese (leftover Costco cheese platter.) This was what gave me the texture I was looking for:

.75 C white wine
.5 lbs cheese
2 tsp corn starch.

Dec 05, 2014
jaykayen in Home Cooking

sous vide eggs in advance, then reheating

There are a lot of pictures on the Internet. I would consider 64 to be the beginning of a solid yolk. BTW length of time in the bath does matter.

Dec 05, 2014
jaykayen in Home Cooking

One dinner, seven months of planning.

Vesper in Cosmopolitan for cocktails.

Dec 05, 2014
jaykayen in Las Vegas