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My first time at Chipotle.... or, what the hell was that bland beige lump I just ate?

I'm curious for some further hair splitting. Chipotle is a Mission style burrito shop first and foremost, which comes from San Francisco. Is SF considered to be a part of "Southwestern" cuisine? Either way, the roots of the Mission burrito are distinctly Mexican, but you also cannot deny that it is an American creation also.

So if at the very least we can agree that a Mission burrito is Mexican food born in America...I don't see a problem with calling Chipotle Mexican. That would be like saying a restaurant selling LA Kalbi is not Korean..maybe.

34 minutes ago
joonjoon in Chains

Negitoro don vs toro sushi

Right, negitoro is chopped up tuna with scallions mixed in. I was saying that it can't possibly be the same stuff as regular toro because of the price difference. So yeah, it must be coming from scraps. Nothing wrong with that...scraps are delicious.

39 minutes ago
joonjoon in San Francisco Bay Area

chicken on a budget

I gotta ask...just how much chicken are you processing? I've fried up two whole chickens worth of skins in my 8 inch skillet with plenty of room to spare.

Why not go with a saucepan type thing?

about 2 hours ago
joonjoon in Home Cooking

chicken on a budget

I keep meaning to get in the habit of doing this. My old roommate used to save all of her veggie scraps and make veggie stock.

about 2 hours ago
joonjoon in Home Cooking
1

Negitoro don vs toro sushi

I'm sure it depends on the preparation but as a reference, my local mitsuwa sells chu and oh toro for 40-50$/lb. They sell negitoro for under 20$/lb. There's no way those two things can be the same toro...but then...what is it?

about 3 hours ago
joonjoon in San Francisco Bay Area

chicken on a budget

Hey hill food! I'm glad that jived with you. For me it's like a hobby trying to stretch my food so this kinda thing is fun for me.

As for whether you start skin up or down, I don't think it makes a huge difference either way - but my theory is that finishing skin down should give you crispier skin.

>I'd argue for including some in during the simmer and some in at the end.

If you have the inclination this is certainly a good idea...but these days even onions are getting pretty expensive. It's no longer a trivial cost to add it to stock if frugality is a priority. Otherwise...put whatever you want in your stock! I personally always limit my stocks to meat and bones only because it's so much easier. And I like keeping my stock flexible.

Frugality aside, crispy skin and schmaltz are amazing. It kills me to see so many people throwing out chicken skin and fat.

about 4 hours ago
joonjoon in Home Cooking

KFC Crosses the Line

Finally had a KFC chicken pot pie. I gotta say...wow! This might be one of the tastiest things you can get at *any* fast food chain.

about 13 hours ago
joonjoon in Chains

chicken on a budget

.59 is pretty good for quarters these days. A few things you should know:

First, the thigh end of chicken leg quarters include some hip bone/spine/ribcage area that's essentially all bone and fat. You have to learn to find the hip joint and cut through it. Do this with all of your quarters. Take all the scraps you just removed and throw it into a stock pot with some water for delicious chicken stock goodness. And save the fat!

Now you'll be left with the leg and thigh as one piece. Cut through the joint and separate them. You'll be left with a whole bunch of leg and thigh pieces that you can use however you like now.

My favorite chicken leg/thigh recipes for home are:

Chicken w/ 40 cloves: Except make it more like 100. I make mine extra tasty by roasting the garlic separately, and pureeing the garlic into the sauce to make it thick. Lemon, wine, and herbs are great too.

Simple pan fried chicken thighs: Salt the chicken and drop it on a non stick skillet on med-low heat, skin side up. Cover and cook for ~15 minutes or so. Flip it, cover and cook for another ~15 minutes or so. That skin is going to be crispy as a motherfucker. It's literally going to be the crispiest chicken skin you've ever had in your life. For me, this is chicken perfection just the way it is, but a pat of butter at the end makes it even better.

Jerk Grilled Chicken: You can't beat the combo of jerk and grilled charred goodness.

Lemon butter garlic soy chicken: Notice a pattern? I love butter, garlic and lemon with my chicken. Brine your chicken and then cook however you like (grill/bake/pan fry). Take some of that home made chicken stock and reduce it down until it thickens. Add some lemon juice, butter, soy sauce, and garlic (feel free to roast the garlic or quickly fry). Buzz it up and pour all over your chicken.

Any braise: You can never go wrong with any saucy slow cooked dish. Chicken quarters are great for things like curry and chili.

You're going to end up with lots of chicken fat from these quarters. DO NOT THROW IT OUT! If you've never had simple veggies sauteed in chicken fat, you have not lived. Try it with celery. Fry some potatoes in it. It's awesome.

A couple of extra-frugal things:

If you take the skin off the chicken for whatever you're doing - don't throw it out! Chop it up into small pieces, salt, and throw into a pan and fry at a low temp. You end up with awesome crispy chicken skin and tasty chicken fat.

Save the chicken bones and use them for stock. Just because your chicken's done cooking doesn't mean your bones have given their all.

Since you're going to have so much scraps, you should have tons of free stock - but if you decide to make some soup/stock with fresh chicken pieces, only simmer your chicken for ~30 minutes. Pull all the meat off the chicken and return the bones to the pot and continue simmering. This way you can get all of the goodness out of the bones without destroying the meat.

Put your aromatics in the final dish, not in the stock. The standard way of making stock is to add things like carrots celery onion to the stock and to toss it when the stock is done. Skip the aromatics like this in the stock making phase and save it for the final dish. That way you can flavor your soup *and* eat the veggies you paid for.

about 14 hours ago
joonjoon in Home Cooking

What fish can I use to make Tartare?

Hop on a bus to Mitsuwa in NJ. Buy a package of negitoro. You can't beat that shit.

about 14 hours ago
joonjoon in Home Cooking

uncooked bacon?

We will need to agree on a definition but I believe by definition curing and (cold) smoking ceases to make something "raw."

Bacon isn't raw pork the same way nova/lox isn't raw salmon.

Bacon can also be hot smoked which is most cerainly not raw.

about 14 hours ago
joonjoon in General Topics

Does anyone eat tartar sauce with anything other than fish?

I'll have to try this...but I'm a pretty religious ketchup-only-on-corndog kinda guy. Hm.

about 14 hours ago
joonjoon in General Topics

Does anyone eat tartar sauce with anything other than fish?

With all that stuff in it I don't know if your sauce is still tartar but god damn it sounds magnificent.

When does mayo become tartar sauce, and how many additions does it need before it ceases to be tartar sauce?

about 15 hours ago
joonjoon in General Topics

Does anyone eat tartar sauce with anything other than fish?

Brotha from anotha motha! Tabasco is SO GOOD in tartar sauce..it's just perfection.

about 15 hours ago
joonjoon in General Topics

Does anyone eat tartar sauce with anything other than fish?

I don't know...there's something magical about those 7-11 burritos when it's 3am and you're completely wasted. Or when you're pulling an all nighter and just want to go out and eat ANYTHING. I don't know if I'd put tartar sauce on it though. Hot sauce for me please. Or some chili and cheese from a machine.

about 15 hours ago
joonjoon in General Topics
1

Does anyone eat tartar sauce with anything other than fish?

I can't do clam strips without tartar sauce. Mmmm. I like to add a little touch of tabasco.

But yeah, great on everything fried.

about 15 hours ago
joonjoon in General Topics

What's your regional fry sauce and what do you like?

Does cheese and gravy count as fry sauce? What about chili and cheese?

I used to like ketchup but lately I've been preferring to have my fries with just salt. Certain kinds of fries with vinegar is great.

about 16 hours ago
joonjoon in General Topics

How many different types of fish have you tried?

Did you hear about Usain Bolt eating nothing but McNuggets in Beijing? That one always cracks me up.

2 days ago
joonjoon in General Topics

How many different types of fish have you tried?

Hell, if you're counting the different species separately, anyone who has eaten tuna salad with any kind of regularity would probably be up to 3-4 already.

Jan 28, 2015
joonjoon in General Topics

deal on London broil

I'm assuming you're talking about london broil cut from the round. They are inexpensive on sale but are not as fatty or tender as the other cuts.

I would skip the marinade. Salt it a day in advance and cook it slow @200 degrees in your oven until medium rare. Slice very thin. You can also sear your london broil but I skip it.

If you want additional flavors I would make a sauce. My favorites are chimichurri, hollandaise, or some kind of cream sauce. Maybe with some hot peppers and cheese.

Jan 28, 2015
joonjoon in Home Cooking

A Question for the Dragon-Mouths !

I always eat the chilis in Chiniese food. Some times like with some Sichuan dishes there's just no way to eat them all though..

Jan 28, 2015
joonjoon in General Topics

"Impurities" in bone broth

I do love having a sheen of fat of top...not too much but some. Especially when you have like a bright red sheen of fat on a spicy soup. Mmmm

Jan 23, 2015
joonjoon in Home Cooking
1

Parks and Recreation reminded of the latest discussion on "Bone Broth"

http://i.imgur.com/jxFaVxX.jpg

It's the latest trend.

Jan 23, 2015
joonjoon in Food Media & News
1

What do I do with this onion/green onion thingy?

Just picked this up from the local market...I've never worked with it before! What should I make?

Jan 22, 2015
joonjoon in Home Cooking

McDonald's walks fine line with 'Signs' commercial

I'm not suggesting anyone hide from it. I just personally thought it would have been a better campaign if they left those parts out. Just an opinion.

Jan 22, 2015
joonjoon in Food Media & News

"Impurities" in bone broth

Curiously, this thread popped up on Reddit. Thought you guys might find it interesting:

http://www.reddit.com/r/Cooking/comme...

Jan 22, 2015
joonjoon in Home Cooking

Marilyn Hagerty reviews McDonald's

How bout you fly me to the French Laundry and I promise I'll write you a review just like her?

McDonald's walks fine line with 'Signs' commercial

LOLOLOL that's funny. Guess how many "local" non-corporate fast food restaurants pay "living wages"?

Jan 22, 2015
joonjoon in Food Media & News
1

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I haven't tried the au jus version but I use beef BTB and simmer with carrot celery onion etc and wine to make my au jus. I used to make that shit from scratch by boiling meat and bones and reducing for hours...nope not doing that any more.

How do you like your tacos...crunchy or soft?

You may or may not be a pedant, but I appreciate the information! Thanks for the knowledge drop.

Jan 22, 2015
joonjoon in General Topics

How do you like your tacos...crunchy or soft?

I learned something new today! Thanks for the correction.

Jan 22, 2015
joonjoon in General Topics