Profile

Pintchow

Another food-obsessed city dweller, happy to connect and break bread with other fellow nutters.

  • Location: Portland, OR
  • Favorite foods: Mum's braised black vinegar pigs' feet, Hokkien prawn mee, gooey Soumaintrain cheese with crusty baguette, a warm steamed char siu pau (or three), Nuvrei's pretzel bagel and sesame croissant.
  • Last bite on earth: A whole roasted suckling pig served with julienned cucumber and spring onions, dabbed with hoisin sauce To start, a dozen Hog Island Sweetwater oysters with a shake of Tabasco, and a simple affogato to finish. Accompanied by good wine of course.

Taiwanese Breakfast With the Pancake King

Yum! I see similarities to the robust breakfasts I craved in Malaysia. The You Tiao was best served dipped in sweet strong black coffee (Kopi-O). Then there's Hum Chin Pan (a deep fried bread stuffed with red bean paste), coated in sesame seeds..super greasy but hits all the right notes (slightly savory/sweet).
For a lighter breakfast, warm soy milk pudding doused in gula melaka does the treat. I recall a hole in the wall in NYC's Chinatown that served it.

Win at Brunch With These Savory Halloumi and Chorizo Pancakes

@ Kenji - I think there's a cookbook in the offing here with your Goldilocks friend - pre and post intoxication recipes for the same dishes! I'd like to be involved in the recipe testing, please!

Tips and Tricks for the Best Scrambled Eggs, Your Way

The best scrambled eggs I've had were at Buvette in NYC - cooked/steamed using the espresso steam wand. Light, fluffy and decadent doused with olive oil and anchovies.

Tips and Tricks for the Best Scrambled Eggs, Your Way

I'm in the soft scrambled camp though I cringe at the butter involved. Diners can't do decent scrambled eggs, esp on a flat top - too hot/dry (I know I generalized.).
My mum used to make 'scrambled' eggs in the wok. Mixed with soy sauce, then poured into a super hot wok (oiled). It would set like a thin omelette, then she'd break it up..turns out brown and toasty!
On the other hand, in boarding school in the UK, they were 'boiled' in a large deep pot, and the cook would use a slotted ladle to remove the water when she served! The large curds would sit on anaemic toast which would get soggy asap with the water…only saved by lashings of ketchup and black pepper. Those were the days!

21 Junk Food Recipes We Love

When a craving hits, it has to be instant gratification so I doubt heating up the deep fryer (horrors) and finding said ingredients will be involved. That being said, I guess by the time I prepare the 'food', my craving would've waned…so not a bad thing indeed…:)…otherwise a handful of baking choc chips (mix of white and semi-sweet) does the trick!

15 Recipes to Celebrate Ramps

What a fantastic festival of ramp recipes! I love them grilled, plain and simple but the vibrant risotto and soup look wonderful. I've pickled ramps before, but threw them out after a couple of months - they were looking a bit like brown pond seaweed.

April Bloomfield on the 3 Cookbooks Everyone Should Own

What great selections. Big fan of April. I also grew up enjoying British cookbooks, especially Delia (timeless classics), had a couple of the River Cafe colorful tomes (never managed to get to the restaurant) and love Hugh F-W (what a character).
April's lamb burger at the Breslin has been on my hit list forever.
Good luck to April with the new book…hooray for veggies!

Cheese Expert's Picks: 10 Essential Cheeses to Know and Love

Lurve cheese but it doesn't sit well with me anymore. Used to visit Neal's Yard Dairy in London frequently. So glad they export to the US. My faves are Montgomery Cheddar and Colston Bassett Stilton. For French, a smelly Soumaintrain. I used to turn my nose up at US cheese but am a great fan now, especially of Jasper Hill's oozy Winnimere.
If I have to go on, for Spanish - a mature Manchego with membrillo and for some reason, the mild plasticky Tetilla (with that appropriately named shape-ahem) seems to appeal.

How to Make Chinese Steamed Whole Fish for Your Lunar New Year Feast

Steamed whole fish is one of my favorite dishes, especially when I head home to the Far East. Lovely with pickled veggies or doused in a light curry sauce and served with a side of bee hoon (rice noodles). Nothing better than to pick at the bones especially around the head. My issue in the US is finding fresh whole fish easily and more varieties (in lieu of the Chinese supermarket).
Anyway, Happy New Year!

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

Shiritaki noodles don't hit the mark with me. The chewy slippery funkiness doesn't satiate and they don't feel completely digested because of its bounciness. However, black bean noodles are another thing. Ok, so not quite 0 calories but if you want mega protein, GF and more adherence to sauce, this is it. Love the inky color for affect.

This Week at Serious Eats World Headquarters

@theotherworldly: I don't know how I missed the memo about Yuba. That's so sad!

This Week at Serious Eats World Headquarters

We've had boxers in the family for years. Huge slobberers but what characters. Could be Jamon's cousin, no? Where's Yuba?

8 Great International Meatballs in NYC, Hold the Red Sauce

Most places overcomplicate this simple dish. The only way I enjoy it is Chinese-style, loosely-packed minced pork with ginger/garlic/scallions, rolled matter-of-factly and tossed into a fragrant clear broth or porridge, with a good shake of white pepper.

Point/Counterpoint: What's the Queen of Christmas Breads?

I love both, but Panettone it is by a whisker since it's 'lighter' - I can scoff down a lot more in one seating! Love the texture where it's slightly chewy yet soft. When it gets dry, a quick toast does wonders with a pat of butter.
Stollen on the other hand is a hefty affair, and too rich and sweet. Often I have to scrape the butter/icing crust on the outside before getting into the yumminess within.
To digress, also love the Swedish lussekatt (St Lucia buns aka saffron buns..).

The Rise of Awesome Milk Chocolate

Tcho got me back to liking milk chocolate, through their Tcho-a-day. Prefer it to their dark varieties. Patric Chocolate does a dreamy dark milk (58%)…it's super smooth yet still has that cacao hit. Otherwise for dark, feed me Woodblock.

A Day in the Life: Ed Levine, Serious Eats Overlord

Ed, you sure eat a lot of chicken. Indeed no need to stress about Serious Eats, it's the only site I read daily. The team has sent me to some great eats around the country….oh, and by team, you mean Hambone and pals too, right?

This Week at Serious Eats World Headquarters

I'm so glad the Hambone and Yuba show is back. Where were they hanging out when Kenji was eating up SEA (sorry I missed the dog-sitting memo).

Win a Copy of 'Buvette: The Pleasure of Good Food'

Boudin noir, blanc or andouillette. Vive offal!

12 Must-Eat Breakfast Sandwiches Across America

Back in the day, nothing was better than two slices of English back bacon, an oozy fried egg, grilled tomatoes, splash of Worcestershire sauce, ketchup smooshed between two slices of lightly toasted thick cut farmhouse bread (with a smear of salted English butter).

We Eat Every Single Pastry at Crumble & Flake, Seattle's Best Pastry Shop

The pistachio croissant sounded irresistible until you compared it to baklava. I'm not sure I can queue up for anything, but I've stalked SF's The Sentinel pre-opening, for their oven-fresh muffins.

The Best Bakeries for Cookies in Portland

I'm not a cookie monster but Two Tarts do amazing morsels. The baci is delectable, and the lemon bar is heavenly. fyi - If you're looking for ethereal crunch and texture, then head for Tabor Bread. Haven't tried their cookies, but their scones are amazing, let alone their house-milled breads.

Staff Picks: The Best Things We Ate in May

Simplicity rules with Italian food - that mozzarella looks divine. Question, isn't Jamon Iberico, Spanish? I thought Spiaggia was an Italian joint.

Salt-Cured, Soy-Marinated, and Fertilized: A Guide to Asia's Amazing Eggs

@kimthaism: Re: salted whites in brownies - I was looking at a goat cheese brownie recipe, and thought I would bring out the savoriness with the salted whites. Turned out well, considering.

Salt-Cured, Soy-Marinated, and Fertilized: A Guide to Asia's Amazing Eggs

I've made salted duck eggs - super easy - brined with star anise/spices for a month. I even worked the salted whites into a brownie recipe! The yolks are delicious mixed with deep fried squid.
Century eggs must be savored with pickled ginger, in my opinion. I haven't found a decent packaged one in the US.
The balut…indeed with live palm grubs, on my never-to-do list.

This Week at Serious Eats World Headquarters

So how did Daniel pass the Hambone interview?

Traditional British cakes and tarts, anyone, anywhere?

Following the several threads about nostalgic British sweets, but not specifically on classic baked fare made popular by dear Mr Kipling - who brought us the Bakewell slice, Cherry Bakewells, jam tarts, Battenburg cake, treacle tarts etc:

- does anyone here, expat in the US crave these tea treats, opinions?
- know of a bakery in the US that sell these esp. the Bakewell tart?

Nothing beats a warm slice with thick custard...

Ta!

Mega Millions - If I'd won, I'd celebrate by...

Unless you're still recovering from the New Year (or the North East blizzard) in a ditch somewhere, or not from the US, you'd be aware of the $355 Million jackpot that was finally won this week.
Before you quit your job, and solve world hunger, what decadent foodie adventure would you celebrate with?
I'd be excited about the accessability of great food around the world...in my new private jet :)
So I'll fly back to the Far East to get my family, and celebrate at this hole in the wall seafood restaurant, where you pick out live seafood and choose how you want them cooked. Then off to San Sebastian in Spain to dine at Arzak, stop for a pintxos or two, and then perhaps stop by the UK to meet more family and take over the Fat Duck for another lavish meal...etc, etc..
(fyi, I'll have my personal trainer in tow to work off the pounds!).

How would you celebrate your millions?

You're the star - which food show?

If you harbour (or not) ambitions to be on any of the current TV food shows, which would it be and why?

I'd jump at the chance to experience Spain and good conversation with Mario, Bittman, Claudia and Gwyneth on Spain, On the Road Again.
What could be better than driving along a coastal seafront in an open-top Merc and then sampling seafood a la plancha!

Go on, what's your secret TV ambition?

What are your morning coffee gripes?

I'm generally in a foul mood until I get my morning joe. So when I hit my local coffee place (it's a chain, not S'B#$%), 15 mins after it opens, I'd expect everything to be all set for paying customers.
So when my coffee of choice is not even ready, and they don't get my bagel toasted just so (I do request), it's a bad start to the day - despite the well-meaning smiley staff.

What are your early morning gripes?

Best non-beef burger in Manhattan

I know this leaves some burger purists cold, but as a non-beef eater for religious reasons, and for the sake of other non-red meat eaters out there, please pass on the word of the best turkey burger or 'other' pattie between a bun, with good fries, in the City.

I don't think I've come across anything worth reporting, hence the need for some advice. I find that at the top beef burger places, the 'other' burgers are usually an after-thought.

Much appreciated, people!

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