HamburgerToday's Profile
Homemade White Pizza
Stabilizers and emulsifiers are two diff things. Why am I even having this conversation?
Homemade White Pizza
"Facts?"
I didn't know I was debating anything here but if you really need facts just go to your local grocery store and pick up a pint of "whipping cream" and a pint of "heavy cream" and then compare the labels.
and just to be clear I said stabilizers not emulsifiers.
Chicken Shawarma 101 [moved from The Middle East, Southwest Asia and Africa board]
I've recently taken an interest in Middle Eastern food and I've made it my goal to make authentic chicken Schawarma. I've had some really nice Israeli versions and I'd like to get some ideas on how to put together a chicken schawarma tower together. What type of marinade? how long to marinade? how do I put the spit together? how long do I cook on a cone tower? Help me out!
Homemade White Pizza
@alkapal. It doesn't have to have stabilizers but most manufacturers here in the US will add them (aka emulsifiers). Makes sense - since a customer buys the whipping cream that holds the best and food companies want customers to come back. The emulsifier/stabilizer can be one of a few diff. ingredients including sweeteners. Check the label first. I try to avoid whipping cream when I can.
Homemade White Pizza
Sorry, I'm just checking this thread. I wished Chow would inform me of reply's. Anyway. the recipe below looks great although it is distinctly different from my dough. My dough is more of an American style with lots of yeast and not as wet. I use all of the same ingredients listed below but different ratio's. Let me know if you still need mine. hamburgertoday@gmail.com
Homemade White Pizza
Whipping cream tends to have stabilizers in it so that it will remain whipped longer whereas heavy cream would not. Depending on the brand you may see a difference in fat content with a whipping cream potentially having slightly less fat.
They are really quite interchangeable if you are OK with a stabilizer in your pizza sauce.
Boneless beef short ribs from Costco
Short ribs tend to be fatty. Because of the nature of this meat it is best prepared one of two ways (IMHO). Because you don't sound too familiar with the cut I'm going to say you got lucky and found one of the nice ways to enjoy them and that is a quick sear over high heat or grilled over high heat. BUT - there are a few variables to getting it as tender as you did. Not all beef short rib are tender - you may have purchased a quality beef or an aged beef or a combination of both. Also, cutting against the grain and cutting thin is ideal when cooking this method. Asians tend to cook this cut quickly but sometimes a chewy meat is favored in that type of cuisine and they almost always cut it thin and heavily marinate. (think Korean ribs). I would imagine that slicing short rib meat paper thin would make some awesome shabu shabu too.
For the most part short ribs lend themselves well to slow and low cooking - because of the fat content you will enhance the cut by allowing the fat to penetrate the meat slowly - I like to cook them at about 200 degrees for almost four hours in a dry heat with a dry rub or smoke them just as if BBQ'ing ribs. European chef's often braise theses ribs which give them loads of flavor but if not done properly can result in a grainy and dry piece of meat.
Using them in a stew will result in some pretty greasy stew but the cut is flavorful and a constant Depouillage is important.
Ultimately the chef makes the decisions so you can do whatever you'd like as long as you like it. Good luck.
Menudo
again, great link. thank you. Notice the pic's on the last thread there. The label refers to the tripa in Spanish as: "Menudo de Librilla".
Very helpful thread. I'll stick to my honeycomb tripe also called "Menudo Blanco" here.
Menudo
Around here they refer to the tripe as menudo making it more confusing to me. I know menudo to be tripe stew with hominy. Great link, thanks.
I purchased the "menudo moreno" because it was the one that was almost gone (i.e. the most popular). I don't think I've ever cooked tripa that long before - I actually had to take it out of my soup and cook it longer than the posole. the texture varied and inconsistent. I think I'll try the "book tripe" next time.
Menudo
I am not accustomed to the varieties of menudo at the local grocery stores here. Where i am from I normally buy "tripa" or "honeycomb tripe" and we don't refer to it as "menudo". Can someone help me understand the difference between, Menudo Libro, Menudo Blanco, and Menudo Moreno. Also, they are priced differently so I would imagine that the higher priced is the better quality?
Sommelier snobbery - why do 4 star restaurants refuse to list white zinfandel?
there are two rating systems that seem to prevail in the US - AAA and Mobile (AAA using the diamond rating). official "star rating" comes from Mobile. Both AAA and Mobile have very strict and tight guidelines that tend to be objective so look for the plaques that are given to each restaurant in order to determine the validity of "stars" and "diamonds". there is some confusion as many Newspapers will rate restaurants with "stars" - the problem is that the restaurant reviews tend to be very subjective. But you have to imagine that if a restaurant were to get a 4 or 5 star review from a newspaper that it would make sense to latch on to that rating in order to position themselves better in the market.
Some other (less popular) ratings include DiRona, and James Beard which can both be somewhat political. Zagat is a user rated guide and is subjective on a much larger scale - Zagat can be grossly skewed in cities with smaller populations where a restaurant owner and the family can vote for their favorites.
Michelin does now rate in the US and while I am not familiar with how a US restaurant can get a Michelin rating it does happen rarely in the US. Michelin is known to have the most difficult rating system in the world.
As far as White Zinfandel in a 4 star restaurant - it is perfectly acceptable to have on a wine list - there is an entirely different rating system for wines of the most famous is Wine Spectator. according to Wine Specators Grand Award requirements:
"These restaurants typically offer 1,500 selections or more, and feature serious breadth of top producers, outstanding depth in mature vintages, large-format bottles, and superior organization, presentation and wine service." I have ran several kitchens with this distinguished award and all of them have offered white zinfandel on the list. Although White Zin is not a fav of sommelier's many take the world of wine seriously enough to understand the significance of the "varietal" (for lack of a better term). Note that a White Zin is just a Zinfindal that is produced without Grape Skin. A good sommelier will know about some amazing White Zin's that are complex and provide depth, intrigue, and compliments to great food.
If a Sommelier scoffs at the validity of one of the most popular wines (at one point several years ago) then he is on the road to not getting any good jobs down the road and is probably a self-proclaimed sommelier who doesn't truly respect the world of wine. And yes, there is an official designation and training program for Sommelier's as well.
hope this helps...
Cornudas
Hi, Thanks Cristina, I had a feeling that the name was misspelled. I wrote it exactly as it was on the menu and I could not find any information about it - I did notice a lot of type-o's on the menu.
I'm pretty sure I ate pork although the waitress told me that they only have "one kind" today maybe on other days they have the beef. I know that the tamales did have a distinct kind of green flavor profile the first time I ate them - probably from the corn leaves. the second time I had them (after the corn season) they did taste a little different and they were much larger. the long leaf would make sense for the triangular shape of the tamales.
I also looked at your link and bookmarked it. I'm sure I will be visiting the website often.
What a coincidence that you used to live in Warrenville - I don't know if I have it posted on my profile but I live in Warrenville now. I am a professional chef and somewhat of an expert on Latin cuisines of the world so it is always a great find for me a dish that I am completely unfamiliar with. The restaurant also had a menu board that said, "tenemos champurrado". what can you tell me about that dish?
I would love to get a recipe for Wheat tamales. Any chance you might have one? Do you ever visit Warrenville? If so, let me know and I'll cook you dinner and you can tell me about the cuisine of Michoacan.
Cornudas
i just ate a local taqueria in West Chicago. the style of cuisine is Zinapecuaro. I had a dish called Cornudas with pork and red chile sauce. Is anyone familiar with this dish? I'd like to try and recreate it at my home. Any information is helpful. Thank you.
McDonald's Angus Burger??
Angus is the breed of cow - Angus cow's come in a variety of colors, the most well known being black. The black angus became famous when a group of farmers got together and developed their own program called "certified black angus" it is a very strict grading process. some people (like me) don't believe that the certified black angus beef is all that great but I will admit that it is a very, very consistent product.
McDonald's Angus Burger??
I used to be a big fan of Chow.com way back in the day when there were intellectual conversations about food - nowadays it pains me to read through a thread like this one. I'm not defending McDonald's but jeez how can you people not know what truth-in-menu laws are all about or even labeling laws in general! Let me see if I can clear some things up:
* angus is a breed of cow
*Ceritfied black angus is a program for the breed of cows and is a great marketing ploy.
* Black Angus is also a breed of cow and Angus cow's can be brown. ( I don't think Mickey D's is advertising certified black angus or even black angus for that matter).
* Most meat manufacturers choose cuts of beef that will have great flavor and texture with the grind that they will use - Using cow pieces parts or "cheap" meat makes for a gristly, fatty and inconsistent burger! I truly doubt that they are using lips and ass!
* if you eat potato chips, popcorn, anything with vanilla (including your birthday cake), or soda you are consuming something that is naturally flavored! come on people! Vanilla extract is not really vanilla - it's made from vanilla but it's not real vanilla! Its a flavor!!! Popcorn is almost never flavored with real butter anymore unless you're making it at home. But flavored potato chips are just that "flavored".
* Educate yourself before you slam something like this! if you hate Mcd like the second poster did to begin with (probably an Hardee's' employee) you probably should start with a disclaimer.
I want to eat at Hot Dougs
Hot Dougs is a gourmand feast. Don't worry about it not being a Chicago doggery because it is one of the best in the country for sausage wrapped in a bun.
I wish you could make a trip on a Friday or Saturday during the Duck fat French fries days. although the lines are unbearable on these days. The restaurant turns tables over quickly and if the line is to the door you can expect to be seated in less than 10 minutes.
Yes, stay away from the chicago versions and go for the unusual and unique. Dough usually works the counter and he's usually helpful with choices but remember there are people waiting just like you were so try and study the menu when you are in line to get a good sense of what you want.
My chef friends and I (I'm a chef) have taken a liking to the dog with all the garlic (sorry don't remember the name) but be adventurous and look for the daily specials which are always interesting.
While I will admit that Chicago has the best doggeries in the world (I am a research chef and eating around the country is my job) I have to say that each doggery you go to is a unique experience. Hot Dougs is not classical Chicago but don't let that keep you away.
Coffee in Mexico
I know that Turkish Coffee (or Lebanese coffee) is brewed with cardamom. Very thick and black - I've had it traditionally brewed with lots of honey or sugar.
Not familiar with the Tamal but if you find anything fill me in. I'd love to duplicate it.
Coffee in Mexico
Great info - I don't know if you have any experience with the U.S. Starbucks but if so, what would you define as major differences in the Mexican version?
Also, my knowledge (not experience) is that Coffee in general is somewhat of a late arrival of indigenous ingredients. You mention "chocolates, Atoles, teas, etc.." What would you define as the most popular and how would a chocolate drink normally be consumed? as well as an atole? I've seen various types of Atole throughout Latin America and including my Home New Mexico.
I really appreciate your input.
Coffee in Mexico
Thanks Cristina, Help me to understand. It sounds to me like the "service" of Cafe con Leche is more of an affluent type drink. Would you say that the people that you are most familiar with would drink it in their homes?
What do you think is the most consumed coffee beverage in your assessment (including just plain black)?
Homemade White Pizza
Pro Chef here and big pizza aficionado. First, the best white pizza in the US = El Ritrivo in Sheboygan, Wisconsin (believe it or not).
Secondly - I'd recommend an Alfredo-type base but it has to be made right and it has to be applied sparingly, maybe even applied with a pastry brush. A little goes a long way. Try this - Saute sliced or diced shallots lightly, deglaze with a hint of white wine (just a little as garlic and WW are mostly a bad a combo), enter heavy cream but not "whipping cream" let reduce then add DRIED garlic to your preference and finish with a bit of Fresh thyme and Parmesan. NO SUGAR!!! Remember - a little goes a long way. I'd also recommend an American style pizza dough with lots of yeast and at least a double rising. don't work the dough much. I have an easy dough recipe I've used for years. contact me if you want it. I usually like to add pine nuts to my toppings list and I actually prefer a low fat mozz. because it doesn't melt as quickly. a Fresh Mozz is nice here and I like to also top w/ thinly sliced fresh garlic pieces.
good luck!
Steak 'n Shake....what's the good word?
Overall I find that Steak n Shake delivers neither a good steak (hamburger) or even a shake. I would strongly discourage anyone from trying it out for the first time.
Oberwiess by far has the best shakes - I can say that Oberwiess may have one of the best shakes by any chain in this country.
Steaks (hamburgers) - long discussion.
Coffee in Mexico
Very well articulated. Thank you. Any thoughts on what Northern Mexico/Border Mexico population might consume?
My theory is that Milk as an ingredient was a commodity when coffee was introduced to Mexico and that it may be somewhat a "contemporary" ingredient. I would also think that the use of sweetened condensed milk may have some validity within the preference as it is inexpensive, and stores well with no refrigeration. Any thoughts?
Coffee in Mexico
I'm researching the coffee culture in Mexico. Can anyone provide me with insights as to how the Mexican's prefer to drink when it comes to coffee? Where does Cafe con Leche fit into popularity and is there a preference for it over american style coffee? Any info is helpful. Thank you.
Chicago Torta's
I had a feeling it was not "tortaerilla". so do you have any suggestions?
Chicago Torta's
Anyone have suggestions for a good authentic Tortaerilla in the Chicago area? I am on a Torta Quest and I'm having a difficult time finding a Torta joint.
Natural Casing Dogs-Where to get them
After a 1 and 1/2 year hot dog trek around the country I have to say that Gene & Judes is the quintessential doggery.
Portillos is good but a little overpriced but definitely recommended for out-of-towners.
A must-try is Doug's dogs. Avant-Garde Hot Dogs and my choice as the best dog in the country. Keep in mind that Doug's is not your traditional (but traditional is on the menu) doggery. Doug's "represents" the capital of Dog's with style, grace, art, and uniqueness.
Food Markets In the Burbs?
I'm looking for some great ethnic markets in the western suburb area. Any suggestions? here are mine:
1. Michaels in Naperville - Great all around market w/ high quality meats of all sorts (lots of Ofal) and plenty of hard to find specialty items.
2. The Olive Mill in Geneva - YOU HAVE TO GO THERE! If you don't know much about Olive oil and Balsamic vinegar you will when you walk out. HIGHLY RECOMMENDED.
3. Chinese grocery store (don't know the name) in Hinsdale just off of Ogden and Kingery. I believe the street is York but next time I go I will verify.
4. a Great German meat market in Lombard just off of Rosevelt - again I will update when I find out the exact details. Smoked pork chops to die for.
Help me out fellow foodies!
