saluki's Profile
Wok question
Yes my warp is in the center and yes it is carbon steel (pretty thin). I will try the handle of the hammer. thanks!
Wok question
I too have a flat bottom wok I'm using on a glass stovetop and the bottom of my wok seems warped as well. I'm thinking of getting a portable induction burner so I imagine some areas of the wok won't make contact.
Can you give some suggestions as to how you would go about flattening the bottom of a warped wok? Any help would be much appreciated........
Where can I get an Asian three prong plate lifter?
I had one of these decades ago and it was very effective, but I've lost it. I've looked in vain in the Vietnamese and Chinese markets but to no avail. I bought a Helen Chen one but it was really lousy (and not three prong)
Any online source would be appreciated as, it was really helpful in getting plates out of the steamer. Thanks
What is Beef Top Blade Muscle and how do you cook it?
Although the cut was in the flyer, it was not in the case when I got there. I have bulgogi marinade in the fridge so next time I see it I'll try marinating and cooking quickly as you suggest. Thanking you and scubadoo97 for the help
What is Beef Top Blade Muscle and how do you cook it?
I've been shopping allot in the Korean supermarket Hmart lately, and running across cuts of meat I've never heard of. Yes I've heard of top blade but not top blade muscle....... It is in packages sliced extremely thin...... Can anyone tell me does it need allot of marination? Do I cook it quickly? How would you use it? Any recipes would be appreciated..........Thanks
Thanks ChowFun (derek)---Persian rice cooker.
Just a follow-up---It worked...... Beautiful golden crust.... I did mix some labne with some rice at the bottom of the cooker and coated the bottom with some butter but, other than that the recipe was pretty much the same as the ones above albeit I halved the recipe for my smaller size rice cooker. (It also comes in a bigger size)--------At the end of the regular cooking cycle I just pushed the bibimbop setting three times.
Thanks ChowFun (derek)---Persian rice cooker.
This thread has me very curious. I have a Sanyo ECJ-E35S with a bibimbop setting. I'm thinking
using that setting after the initial cooking of the rice might work for the Tahdig.
"Throwdown," dumpling episode
New York Magazine had the recipe. Here is the link........ The recipe looks about right but, they say firm tofu where I am sure in the throwdown she said Silken Tofu
http://nymag.com/listings/recipe/pork-and-chive-dumplings/
Garbanzo/Chickpea flour in Philly or Burbs?
I've gotten Chickpea flour in an Indian Supermarket in a strip mall across from Neshaminy mall. It is in the same shopping center as the Drivers License testing center.
However, I don't think you have to come that far. There are a few Indian Grocery stores on Castor Avenue --North of Cottman that should carry it. They are also a good source of nuts and Basmati rice. I think one may be around Rhawn St and Castor Ave next to a Bakery.
ISO: Cloche
Breadtopia is another great site that carries it plus other unique items for breadmaking.
I ordered mine from them because I heard reports of problems with cloches arriving broken from Amazon. It came quickly in perfect condition. I also ordered some uniquely shaped (like an artist palette) flexable dough scrapers. They also have great demonstration videos and are a pleasure to deal with.
Aerogarden reviews?
Using a water bubbler could be a plus since I've read on Amazon that people seem to have no end of problem with the pumps unless they trim the roots because they are clogging the pump.
Aerogarden reviews?
HSN has something they are calling
Ultimate Kitchen Gardener
Item: 277-932
It looks identical at a much better price--flex play and no shipping--I think because MLK day. I bought one myself yesterday.
What's your go-to pan?
The pan that lives on my stove top is Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid .
Its not non stick but for some reason it is stick resistant---and for me nothing sticks to this thing. On the rare occassion it does a little Bon Ami does the trick.
Mind you my sister got one and put it in the dishwasher---afterwards everything stuck. She bought another one and she loves it ---no dishwasher this time---and it has retained its stick resistant properties.
Its about 4 inches deep---and I really do use it everyday---great for eggs as well as stir-frys--
Love it and you can't beat the price---can be had as low as 19.99 on Amazon.
Goes from the stove right into the oven with no problem and comes with a lid----
Soho Korean Restaurant---Fried Chicken
Someone at E-gullet mentioned that they go across the street to Sports Bar when it is closed and they are able to get the same chicken---in fact they just walk it across the street. ---Go figure.
King Arthur Flour recipe for "No Knead" Bread
I don't think the cast iron was a rip off. King Arthur just mentioned the word crock and used it to refer to stoneware, ceramic, cast iron or glass. Their recipe called for the dough to do the last rise in the crock and at the end of the rise to be put in a preheated oven. This was no rip off.
That is totally defeating using cast iron on the Lahey method. In the Bittman instructions you have to put the cast iron pot and lid into a cold oven and
heat them at over 500 degrees till they are blazing hot -quite a long time.
Then you dump the dough in and quickly cover. The cast iron steams and essentially becomes its own oven.
There are many no knead predecessors to the NYT recipe. For instance
Suzanne Dunaway's- No need to Knead. Published in 1999 and very pricey
to find since its out of print.
They Bittman/Lahey's uniqueness is in the baking technique.
Actually, the King Arthur recipe is quite different and they admit to
their recipe rising more and with a higher crown when kneaded by machine.
Soho Korean Restaurant---Fried Chicken
I've been reading about how good the Korean Fried chicken was supposed to be, so I was on a mission to find it in the Philadelphia Area.
I found a restaurant on Cheltenham Avenue called Soho. It is an immaculately clean and pleasant place with a nice staff. They had the fried chicken and I asked for a take out order.
What I actually asked for was what they call the Half and Half fried chicken. Eighteen pieces
of what turned out to be hands down the Best Fried chicken I have ever eaten. Nine of the pieces are mild and sweet and the other nine are spicy with vinegar. The chicken is all wings and drumettes and came with a nice order on square cut pickled Daikon Radish a very nice and cooling accompaniment. The eighteen piece size was twenty dollars and worth every penny.
The only thing I would have done differently is to pick up some beer. Beer would have been gone great with the spicy wings. This is a real keeper and I'm permanently spoiled for any other fried chicken----Nothing comes close. I'd love to know what the secret is.
I also liked how the chicken was packed. It was very carefully boxed so it wouldn't get soggy.
Although, the place is called Soho; The Chicken is actually called Bon Chon and is what is on the aprons the waitress's are wearing.
The patrons on this night were mostly young and clean cut and quiet. I saw allot of desserts being ordered---but no question---The reason to come here is the Fried Chicken..........
Now if they would only put one in Bucks County I'd be in heaven.
