kandagawa's Profile
Jewish salami
There are wet salamis and dry salami. The dry is what I fondly remember from my childhood, and worth seeking out. The wet kind you can find in most grocery stores. You probably remember the dry kind but recently tasted the wet.
Trip Report!
Hey Mel!
Great report...as far as it went. Did you forget the trip to the Maine Avenue Fish Market for fresh shucked oysters & clams and crab cakes, fried shrimp and hush puppies? And the trip to Eastern Market right after that? I'm wishing now that I got some pickled tomatoes and sauerkraut from the pickle guy - - next time!
Cauliflower "Steak" recipe?
Then you might like this recipe in this week's Wash Post:
http://projects.washingtonpost.com/recipes/2008/07/23/fried-rice-cauliflower-and-egg/?pos=list
Licorice
Googled "clear licorice" and came up with this:
http://www.cottageofsweets.com/clearlicoricenibbles.aspx
How To Achieve the Thick Consistency of Peet's In-Store Drip Coffee? [Moved from San Francisco Bay Area board]
Here's a trick I learned from watching the guys at the Blue Bottle garage on Linden St. in SF. Use the paper drip method and stir it up each time you add water. The ground coffee tends to settle at the bottom, so stirring gets everything in contact with everything else = better extraction. More labor intensive for sure, but since I tried it I don't do it any other way!
Butcher Posters for my Kitchen?
Is this what you're talking about?
http://www.askthemeatman.com/meat_charts.htm
Truffle Paste Question
http://www.agferrari.com/index.php/item/department/Mushrooms%20%26%20Truffles/item/3655.html
Three words: to die for
food sayings
I believe it's a bastardization of a quote from Anthelme Brillat-Savarin: "Dis-moi ce que tu manges, je te dirai ce que tu es." [Tell me what you eat and I will tell you what you are].
Tempeh Cooking Ideas
This week's San Francisco Chronicle had an interesting article with some recipes:
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/19/FDASS2Q30.DTL
kimchi: woori vs. kukje?
augustiner-
If Woori is the place on Fillmore near Geary - then I agree. Head and shoulders above Kukje - and like you I'd bought Kukje's kimchi when they were on Noriega. However, I don't recognize a huge difference between the Daly City and Noriega types. Woori's just tastes fresher, tangier, more balanced. Perhaps because they make it in smaller batches?
Bratwurst? [Moved from Midwest Board]
I'm drooling on my keyboard. Sounds like you put some time and effort into coming up with this method. Much appreciated!
Bratwurst? [Moved from Midwest Board]
Okay, you Sheboyganites (or anyone else), this sausage-lovin' San Franciscan wants to know two things:
-best (or favorite) brand of brat
-best (or favorite) way to cook and serve
Thanks!
Carbonara - cream or no cream?
That's why I love chowhound! Where else can we split hairs about food?
Carbonara - cream or no cream?
At the risk of starting another argument, some would say authentic carbonara uses guanciale, not pancetta.
http://www.nimanranch.com/control/product/~category_id=40003/~product_id=352400-91-01
is it possible to dry age beef at home?
Here's a method from Merle Ellis, who used to write a weekly column on meat years ago in the San Francisco Chronicle. Haven't tried so don't know if it works, but I don't why it wouldn't:
"Only the top grades of beef can be dry aged successfully. Use Prime or heavy Choice (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.
Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, allow it to drain; then pat it very dry with paper towels.
Wrap the meat in immaculately clean, large, plain white cotton dish towel(s) and place it on the bottom shelf of the refrigerator - which is the coldest spot.
Change the towel(s) each day, replacing the moisture-soiled towel(s) with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)
After the desired aging time, you're ready to cut off steaks from each end, trim as desired, (enjoy!) and allow the rest to continue to age in the refrigerator.
If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.
To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.]"
Bottarga?
I'll try again pasting the urls:
http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2006/09/13/FDGL8L16661.DTL&type=food
http://www.gustiamo.com/cgi-bin/front_end/regioni?id=14
Bottarga?
I'm not sure if I know how to insert links, but here goes:
This is from the San Francisco Chronicle -
Bottarga captures Bay Area's fancy
And here's a place that sells it -
Gustiamo bottarga
