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A Guide to Tofu Types and What to Do With Them

You can get dried tofu skin in Asian markets. It's not really yuba per se since its not freshly skimmed from soy milk and lacks the uber delicate texture and flavor of Japanese yuba. But its made the same way, just thicker. It's dried, then reconstituted before use so the texture is firmer, and the flavor earthier and beanier than yuba. Its called doufu pi or fu zu. It's great in stir fries or soup.

A Look At New York Mart, The Best New Supermarket In Town

@labrill: Kinda out of line, don't you think? Food is food, whether you regard this particular creature as edible for yourself or not.

My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork

Love it over jook with century eggs.

Also its integral to a Taiwanese street food dish as a topping over sticky rice, braised chopped pork belly and a soy sauce egg

The Nasty Bits: Foie Gras Butter

Why can't we have a discussion about foie gras without people coming in and not talking about foie gras. Stay on topic, folks.

I'd love to try this one day. I think I shall place this on my bucket list. It may very well be the thing that kills me, slams my heart shut for good or perhaps just kills me with can almost taste it in my daydreams.

Best and Worst of Food Trends of 2010?

Hate cupcakes. HAAAAAAATE. Hate overblown, teased and gussied fondant cakes.

LOVE backyard gardening and locavorism. Don't care who says they or their parents were in it first and that all the hipsters doing it now are johnny come lately-s. What's with the elitism THERE, guys?

There's nothing fundamentally bad about the idea of getting your food from closer to home rather than having it flown with hundreds of gallons of jet fuel from China. So what if it's too cool to be cool any longer? It's still a good idea now as it was decades ago, even if the hipsters are all over it.

It's always been a hobby for my mom and I but we never had a full blown garden. In recent years I've been growing things out of containers on the back patio. It's fun, is tasty and you know exactly what you've put into them and can be assured the food is clean and natural.

We've always received gifts of summer bounty from family friends with more proficient gardening prowess and more space. It just made things seem tastier when you knew the person who grew it, how much time and effort they put into it and that they cared to share it with you.

The Nasty Bits: Wild Venison Heart

@13tracker: Nah, I have a 6ft+ fence around the entirity of my backyard. Not so much as a raccoon back there. The raccoons don't look tasty anyway.

The Nasty Bits: Wild Venison Heart

This board's not about the morality of hunting guys, don't let it go too far down that road.
Let's just concentrate on how delicious that dish looks and how I wish I had access to fresh venison heart. Or someone to share one with.

@Missypants: There are people from all walks of life on this board, not just city folk whose closest acquaintance with their source meat is a shrink wrapped package in a chill case.
I myself live in the heart of suburbia and the wildest my food ever gets is the container of tomatoes I grow in the backyard in the summer. I like hearing about other people's food gathering exploits.

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

Smoked bone-in, skin on duck over rice vermicelli noodles, garlic chives, bean sprouts in a rich broth made from smoked duck bones. Sometimes a dollop of ground pork braised in a shallot and soy sauce broth is a nice addition.

An open letter to the pie crust recipe I attempted last night

I tried a new "fool proof" (Chez Pim's to be exact) recipe the other day. The texture was fantastic, flaky like nothing else I've ever made...
Everything seemed peachy keen except when it came time to bake. It shrank! I've never had pie dough shrink on me before! Even with weights in it!

The horror! So much for fool proof! I'm going back to Cook's Illustrated Pie Dough recipe...

Essential spices for Chinese cuisine?

Not all are spices, but the common condiments and ingredients in my house are: soy sauce (dark and light), sesame oil (dark and light), vinegar (white and black), rice wine, shaoxing wine, garlic, ginger, scallions, cilantro, five spice powder, cinnamon, star anise, oyster sauce, fish sauce, fermented black beans, corn starch, fried shallots, some kind of salted gourd strips that I can't for the life of me remember the name of right now, sour apricots (like umeboshi), dried scallops, dried shimp, dried squid, various medicinal herbs and roots that end up in food like dong gui, goji and dried morning glory, sacha sauce, and yes, we do have a small container of "taste powder" to be used judiciously now and then.

Rice and Bacillus Cereus

Of course I do. What's not eaten that night is thrown into a plastic bag or take out tub and refrigerated. There's nothing wrong with it and I've never had any problems.

Fried rice was INVENTED to use up leftover rice. Jook also uses up leftover rice nicely as well.

Yes, rice can go bad rather quickly if it's kept in a warm, moist environment (like kept inside the rice cooker and not taken out), but in that case you'll know. It'll be sticky, maybe a little wet and begin to smell a bit like sweet vinegar.

But I've been known occasionally to be a little lazy and leave the rice in the rice cooker for a day or so and it's still fine.

I'm sick of eating local.

I'm usually quite happy to hear that someone had the enthusiasm to grow something delicious in their garden and the generosity to share their bounty with me?

Carton of eggs from their own hens out in the backyard? Thanks!
Mutant zucchini? More young yam leaves than I know what to do with? A bunch of overgrown scallions? It's all good and it really does make me more excited to taste it when I hear someone's produced it themselves.

I have no quandries with this "fad".

Chicken gizzards: what should I do?

Season liberally and roast them close to the heat until crackling on the outside, tender on the inside.

How Often Do You Eat Meat?

Meat = the flesh of any living, sentient, mobile organism in my book. I have to facepalm every time someone says they're vegetarian but eat chicken and/or fish.

Anyway, I eat meat several times a day, occasionally not at all, it's not usually premeditated, but thise household is devoutly omnivorous.
But red meat, pork and chicken are usually used like condiments, as part of dishes for texture and flavoring.

Poll: Do You Care About Cupcakes?

Can REALLY do without the hype and mania about any one single type of food.

A cupcake at the end of the day is just a small cake. Sure it can be delicious if done right, it's NOT done right, IMO.

Most of these "cupcakery" confections are a tiny, mediocre cake topped with a ton of frosting/cutely colored fondant. If you ask me, if you have to use that much frosting, you're trying to hide something. When you buy from one of these shops, you're really just paying for frosting.

Asian Street Food - Too Adventurous or Fair Game?

Always up for street food no matter where I am. Its where a lot of the good stuff is. You can't confine yourself to hotel restaurant meals, after all.

What is umami?

Why the hate?

Any word can get over used, but its a useful phrase to describe the way a food is perceived.

Also umami is NOT Msg. Glutamic acid in its many forms and deriviatives is what is present in many natural foods that give them it's full, rich, almost "meaty" character. MSG is a commercial compound of glutamic acid.

MSG as it comes in it's little shaker or tin is NOT naturally present in whole foods.

Seriously Asian: Natto

People once again let their imaginations run away with them before good sense kicks in when it comes to food like natto.

It looks odd and may smell a little funky, but put words like "snot" and "slime" out of your mind and its really a very innocuous food. It tastes really pretty mild without the help of the soy sauce and mustard.

I never thought it smelled that bad, especially when spooned over rice and you're not sticking your face into the container after freshly unwrapping it.

For those of you who like cheese, the scent of natto is no more potent or off putting than a nicely ripened piece of cheese.

And how much do you want to bet there will be less people using eloquent words like "eew" and "yucky" about a nice chunk of brie compared to a spoonful of natto.

It's only gross 'cause it's foreign, amiright? It's all in the perspective folks.

Chocolate cake recipe for molded pan?

Spray the HECK out of that pan with baking spray, preferably one with flour in it. Cakes with chocolate in it stick to smooth surfaces, they'll stick even worse in the nooks and crannies of a complex mold. Unfortunately im trying to find a chocolate cake recipe I like, too so none on offer right now.

Fish Tonight...What's your favorite?

Cod, really fresh bass, fried fat smelts with roe and sweetfish (ayu).

Oh beautiful beautiful sweetfish, so tiny, ephemeral and tasty

Seriously Asian: Chinese Chives

Hey! My mom and I made jui cai he zi just this morning!
We used the crop from a small planting pot we have in the backyard.

We planted it last spring and it yielded well into summer. We trimmed it and covered it up with some mulch for winter and basically ignored it until today when it was sprouting a bountiful crop of tender, fresh greens. I snipped it all and now we have a good stash of the tasty empanada-esque pastries.

They sure are stinky, though. But so delicious.

SE loading slow?

I'm still experiencing a literal browser freeze every time I load a new page on Serious Eats. It's those darn fancy pants Continental ads! We don't need EVERYTHING to move on the site!

I have to stop scrolling and wait for the ad to load and do its fancy little twirl before I can continue towards the content I actually want to see.

Maybe its not a big deal in the long run, but it is a very palpable hitch in the browsability of the site if EVERY page on the site does this.

'Brutta ma Buona' in Taiwan, Part 1: Fan Tuan

OMG YES. A feature on Taiwanese local food! Be still my beating heart!

You might be a foodie if....

I think only foodies think "foodie" is a bad term.

I'm a foodie, most people who I know who aren't so much into food instantly get how you identify if you tell them you're a foodie.

You're a foodie when you go out to eat at a new place with friends, you're the one ID-ing all the mystery dishes. I'll not only tell you that's a fishcake in your noodle soup, I'll tell you what fish it's made out of it, too.

You're a foodie if you read cook books as in-bed reading before lights out. It puts me in a happy place, ready for some shut eye.

You're a foodie if you have a block of Plugra and a stick of regular butter in the fridge. The Plugra is gone within a week and the butter languishes forever.

You're a foodie if you're staring at the backyard and wondering if a in ground pool would be a problem for grazing chickens.


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