Love this place! Hate the lingering smell!
@manda: Yes, it's all about the "guo joong"! Oh, my mom loves the chestnut, too! "Loot doo" were present in the family's joong for a time...then my mom got sick of me picking it out and making her joong look poxmarked. LOL. I detest boiled peanuts!
@tacky: You're welcome, thanks for reading! Sounds delish! I had a northern savory zhongzhi in China when travelling from Shanghai to Huangzhou via bus. The rice was flavored with soy sauce and there was a big piece of pork fat in the middle. SO freakin' good. I regret not having more. :(
@CookinHI: You're welcome! You're the second person to mention that wood piece to me - my friend who is Toisan told me about how her family used it to make "gan sui joong". My family never did that as they just made it plan. I'll research and post if I find anything. :)
@PickledEgg: Sounds good but to be honest, I can't stand black eyed beans in my joong. The texture to me doesn't belong with sticky rice. Then again, I not a big bean fan! Totally with you on the big fat cube of lard...oh yeah!
@piccolo25: 2 quarts is alot, wow! Was your gran Cantonese? That's an interesting use for salted egg whites. Talk about practical!
Would help if I gave you the link, right? This is what happens when I haven't had my morning milky coffee:
@kimcheesoup: Thanks for sharing, that looks so neat! I found the metal forms they use in Hawaii to be so interesting. I wonder if anyone's attempted a SPAM joong out in the islands...betcha it would be tasty! :)
@zorazen: There are other uses for salted duck eggs! Think of it as a "fatty-salty-rich condiment". My mom now throws out the whites because she can't be bothered (hey, she's Mom, she can get away with it!), however, I've reverted back to the old school ways of saving everything and using it, which is why I offered both options. You can make a steamed egg custard and include various additions such as dried scallops, dried shrimp or do it plain and top it with scallions and cilantro. Similar to chawanmushi. Take a look at this recipe where the whites and the yolks are used. You can use this recipe for your leftover whites and perhaps substitute the yolks with regular egg yolks and amp up the soy sauce topping at the end for a lil' more oomph.
@Dcarl1: You're so lucky! Yes, you can use them as is. Remember to save the whites for another use, say a mixed steamed egg dish for dinner.
Hi y'all, thanks for reading! :)
@13tracker: I've never made it before and hats off to you for wanting to try! Maybe you could try this link:
@nataku: I'm so sorry for your loss. :( Food connects us to our family. Give it a go - are you thinking of doing it? Go for it! Good luck and let me know if you have any questions, I'd be happy to help.
@manicstar: Oh, thank you! I hope you try to make them at home one day.
@piccolo25: It's always good to support the "grannie" network! :) I didn't wrap the triangular joong, my +1 did as I'm only adept in the "fatty pillow" form. Score extra Asian points for him, LOL! I know, leaf selection and string tying is such an art form which I have a long ways to master. My mom is so good at it and gets frustrated with me that I'm not as proficient as her. This leads to her scolding me during joong making time. (Tiger Mom joong?)
@namepl: It's all good - it's fun to find out what the "grannies" are selling, right? :) We should joong swap, I'll give you the peanut joong for the egg yolk & dried shrimp ones! Do you think the egg yolks have a grainy texture? How often have you tried the salted duck egg yolks? If they are pre-cooked before they go into the joong, it's going to be quite grainy. When you start out with a raw salted egg yolk, the end result should have a texture like jam. A tasty, smooth, fatty, yolky jam of happiness!
@piccola: You could make this vegetarian by using boiled peanuts, fresh or dried chestnuts, dried shiitake mushrooms, pickled Chinese turnip and dried golden lily buds. You'd have to reconstitute the dried items in water before using, much like the dried scallops but with different soaking times for each. If you like, you can add a wee bit of fermented tofu "cheese" (fu yee in Cantonese) as a substitute for the yolk when you serve it. If you put the "fu yee" into the joong and cook it, you'll end up with a gloppy mess
I apologize for the lack of detail as I've not attempted a vegetarian version but I'm thinking of a combination of textures and flavors that would be pleasant with the sticky rice.
If you're going to change careers to Hospitality Management, go intern at a hotel chain. Going to ICE would not be beneficial for that specific function unless you were focusing on food and beverage management in particular.
It's good to know that it happens at other culinary schools, too. I don't blame the school, like I said, it's just the luck of the draw. Sounds like you weren't too keen on those types of slacker students as well. It was frustrating for me b/c as the OP mentioned, it's a pretty penny to drop for the education.
@CandyBean: If you've applied and you're definitely going to attend, make sure you get into Steve Zagor's class. He's a good instructor with lots of knowledge and a good network.
I attended ICE and got my culinary management diploma there.
1) If you have the money to pay for it, go ahead and do culinary and management together. Otherwise, it's not worth it to do both, especially if you are not going to be a chef. Don't listen to the program advisers - they are nice salespeople who aren't interested in your true career goals.
I must say the career placement department is quite good, though.
2) Would I do it again? Maybe. It's a good program but in the end, real world experience would get you pretty much the same thing.
3) Career changers - yes but more so the "high school" dropout mentality than the serious people who want to pursue a legit career. I don't think this is a reflection of the school as much as is the luck of the draw. It's annoying going to class and 1/2 of them don't take it seriously.
Chocolate chip with walnuts! It's like the little black dress of the cookie world. (Bad analogy, I suppose.)
I won't hang out longer at a Starbucks but it's great to know I can access the internet without having to deal with the hassle. You had to use the loyalty card every 30 days to be able to access the internet at Starbucks and since I drink coffee at home, it was a pain to remember to reload the card just so I could get on the internet there.
However, honeybea is right - too little, too late. Still glad they did it anyways, though!
@myinnerfatty: In regards to the existence of sweet joong, I was referring to Cantonese style joong only and not the zhongzi from other regions. These are the types of joong I've made before and I should have clarified this in my post.
The Taiwanese dessert zhongzi sound interesting and is probably tasty but I must confess that I'd be hard pressed to eat something that I have consumed as a savory dish all my life. It's hard to change the wiring! :)
Yes, the quality varies. Unfortunately, there's really no way of knowing!
I've made them with my mom before and it's always most favorite time of the year. I think she makes the prettiest joong and the nicest flutes on her dumplings. A
Check your Slice inbox for a PM from me in regards to making them at home. Thanks!
You can find them at the larger grocery stores in Chinatown, usually in the refrigerated section. Fa Da Bakery sometimes will carry a Cantonese savory"joong"* in their steam case, which is usually by the register. They also have sticky rice wrapped in lotus leaves as well. (Not the same but in case you get a jones.)
"Joong" are usually made to celebrate the 5th day of the 5th lunar month (Double Fifth). For 2010, this date occurs in mid-June. You'll start to see the aunties/grannies in Chinatown selling them on the corners of Hester & Mott or Elizabeth & Mott streets towards the end of next month. Bear in mind that most of the aunties/grannies in this section of Manhattan's Chinatown speak very little English and are mostly Cantonese/Toisan. This means their joong will may or may not contain a mix of:
-Salted duck/chicken egg yolk
Please describe which particular type of "joong" are you looking for and I'll try to steer you in the right direction. And Adam, there are no sweet "joong" per se. What you might be thinking of is "gan sui joong"*. "Gan sui"* means lye water/alkaline water and the addition of it to the rice changes the texture and color. There's nothing else added to it so that's why it's pretty plain and you then dip it into something sweet.
You're definitely not exercising enough. Biking eight miles is not intense enough to burn the calories that you're consuming. Are you breathing hard when you're working out or is it just a walk in the park? If you're not sweating and having a hard time carrying a conversation, then you're not working out at an intense enough of a level to burn significant calories. You can have easy days but honestly, you'll have to kick your exercise up several levels.
Did she just make up the recipe herself or do actual research before attempting to make the dumplings? I applaud her desire to learn but those dumplings look heavy. Why no sesame seed oil in the dipping sauce?
And no, unlike cookies, you want all your dumplings to look alike for each batch that you're cooking.
Adam definitely looses cool points for thinking dumplings are like ravioli. I wonder if he'd ever tell Batali that his ravioli are like Chinese wontons, only pricier.
Besides Serious Eats, UMAMIMART is a great website. Love the recipe for the Japanese style cheesecake. YUM!
Katz's pastrami used to be good - now it's not as fatty rich and they totally skim on the portion size. :(
(Note: I don't get lean.)
Here's the kicker - Ed, would you go back? Is the quality of the food worth the horrible customer service?
How is eating offal a fad if many cultures have been doing it for centuries? Good work, Chichi! How 'bout some intestines next? :)
Lucky you! These photos blow all East Coast dim sum out of the park. OK, I have to put those duck egg yolk buns on my bucket list.
Curious, how much were they?
Oh my goodness! That's horrible customer service. Really, what would you do with that sliver of cake? Does anyone else find that sometimes the high-end stores really lack in customer service? I wonder if they think that since they're so unique they can get away with poor service because no one offers what they have?
(To be fair, I do love their signature cake...I just wish it wasn't $7 a slice!)
Chichi, do you have a exhaust fan system in your kitchen? What do you do about the lingering smells from stir frying, etc.? I'm fortunate to have a window, but that's about it. I wish I had one of those industrial strength exhaust systems! I'll light some candles but sometimes I smell my dinner the next morning. :/