Stuff to come, or stuff you might want to request

[ellencho]

Ok, I thought I'd start this thread as a way to force myself to post tutorials that I have and as a way for you all to suggest dishes you want to see me do.

Of course I won't be able to make just ANYTHING, like you won't see me making a peking duck any time soon, but I'll do my best to keep up with the more do-able requests.

[ellencho]

On it's way - two tutorials:
How to make sandwich bread.
How to make a pear and bleu cheese salad.

[ric]

How to make taramusi( sp?) ?

[ellencho]

Tiramisu I can definitely do.

[ric]

Tiramisu I can definitely do.

I will forever be in your debt or until the day I bite the big one, whichever comes first

[ellencho]

Eee! I've got reservations to Lupa, Mario Batali's restaurant for later this month. Of course you'll get to see the pics and read my mini review.

[cattygurl]

*WAVES FURIOUSLY JUMPING UP AND DOWN TO FLAG KITCHEN GODDESS ELLEN'S ATTENTION!!!!!*

How to make killer won ton soup (including recipe for the broth!) with shrimp and pork dumplings!

How to make killer spring rolls (the thai and vietnamese type that is fried with rice paper).

How to make cucumber kimchi! I am addicted to that stuff!

Man, oh man.... that would be the bombestest.

[ric]

With Salmon, am I suppose to dip this into vinegar( 50%)?

How do you guys clean the fish?

What about sushi?

[ellencho]

With Salmon, am I suppose to dip this into vinegar( 50%)?

How do you guys clean the fish?

What about sushi?
I have no idea what you're talking about ric.

[ric]

With Salmon, am I suppose to dip this into vinegar( 50%)?

How do you guys clean the fish?

What about sushi?
I have no idea what you're talking about ric.


Well you know the deal with eating fish these days with all the heavy metals found in them. I heard dipping say salmon in 50% vinegar solution helps drives out the metal ions out.

Also how do you prepare sushi in regards to making sure the fish or other piece of seafood you are using is clean?

[cattygurl]

with salmon, parasites are more of an immediate concern. for the longest time, freshwater fish weren't considered for sushi because they have more parasites compared to the saltwater variety as a generalization.

It's hard to drive the heavy metals out. It's a risk you take with eating fish.

[ellencho]

Well you know the deal with eating fish these days with all the heavy metals found in them. I heard dipping say salmon in 50% vinegar solution helps drives out the metal ions out.
Jeez guy, learn to preface your questions. I'm not a fucking mind reader sheesh! Anyway, I never heard anything about the 50% vinegar solution before. The vinegar you get in the supermarkets is dilluted anyway, and I'm not sure what % we get in the supermarkets, but industrial grade aceitic acid (glacial AA) is fucking scary shit, so I can't imagine that a 50% aceitic acid solution would be too kind on your fish, muchless draw out metal ions. Also, you're not supposed to marinate fish in any acidic marinade for more than ~15/20 minutes because you'll turn the fish into mush so even if you WERE to dip salmon in your vinegar solution, I don't think it would penetrate more than even a milimeter into the flesh in the first place. Maybe you'd get more fish coverage if you were to actually marinate it, but then it might not taste so good once you cook it.


Also how do you prepare sushi in regards to making sure the fish or other piece of seafood you are using is clean?
If you're going to eat raw fish, you'd better be 100% sure that it's sushi grade. You can't just show up at a supermarket and buy tuna and use it for sushi or sashimi. And plus, even if they do have sushi grade tuna it'll be the cheap shit anyway. They won't have the fattier cuts that you'd more likely find at reputable sushi bars. Go to a Japanese or Korean supermarket and see what they have.

If you trust your fish supplier and they sell actual sushi grade fish then buy it and enjoy it. Just don't go to a regular supermarket unless you love intestinal distress.

[cattygurl]

^^ It's essential you get sashimi grade. Otherwise, you're in for a gastrointestinal blowout! Great point, ellen. You can find sashimi grade fish at Japanese food stores. That's where my BF goes when he needs fish to make sushi/sashimi. Personally, I don't eat the raw stuff (I do like spider rolls and shrimp tempura rolls- yum! Cucmber/shiso/natto rolls are my faves!)

[vsoy]

Vinegar is typically 5% acetic acid, a weak acid. I've seen recipes calling for soaking fish in vinegar to get rid of the "fishy"smell because the acid in vinegar neutralizes the trimethylamine (base) that forms in old fish.

But using vinegar to drive out metal ions in fish, I suppose the acetic acid could form metal acetates which are water soluble. I would think the metal acetates would be easier to be taken up by the body which doesn't seem so great.. At this point, if you're eating that old fish, GI distress is a little bit higher on the list to worry about than heavy metals.

When you make sushi, don't they say NOT to mix the vinegar/fish in a metal bowl or it will have that awful metal taste? So another reason not to do the vinegar dip.

[kimtae]

Different fish have different levels of heavy metals. Salmon is supposed to be one fo the "safer" fish. Your body can and regularly does tolerate very small doses of heavy metals. Think car fumes, water (tap and bottled), root vegetables, etc. Don't sweat it too much. Get a list of the "less safe" fish and try to keep intake to less than 3 times a week. If you're really concerned, take chlorella.

[cattygurl]

in sushi, the rice is vinegared, because the old-timers believed it would help prevent parasite infestation. They didn't vinegar the fish because of the taste/texture issue.


Mix vinegar in plastic/glass/wood bowls, but not metal. It can affect metal negatively (ome cheaper metals can rust and pit) and get an off-taste. My super cheap metal bowl pitted badly after I had salad with vinaigrette in it overnight.
I tossed the bowl...ugh!

That said, certain cultures did "cook" fish in lemon juice and other acidic baths. Ceviche is an example of "cooking" fish in acidic marinades.

[ellencho]

If you get your fish from a reputable seller then you shouldn't need to worry about parasites. If you're suspicious, then A. don't eat the fish at all or B. cook it to well done.

There's parasites in everything we touch, eat, drink and breathe. They'll only make you sick if they're especially virulent, and/or if you have a compromised immune system.

[ellencho]

Ok, so this weekend I'll try to post a recipe for catty for her won ton soup request. I'll probably get a start on it tomorrow morning.

And this is pretty exciting if you're a food dork like me, but I've got dinner reservations at Bouchon in Las Vegas in March. My mom's pretty excited too, especially since they have an oyster bar.

[cattygurl]

:D

Ellen, you lucky, lucky woman...
...and thank you for heeding my request! *muah!*

[DijabutiA]

I heard dipping say salmon in 50% vinegar solution helps drives out the metal ions out.

Did some guy sell you a magical magnet bracelet that does the same thing for your body too? :lol:

Ellen,

Kalbi
Chang jo rim (sp?)
malai kofta
bhindi somethin (i dont remember specifically, i only ate it once)
sambar + idli (good luck :wink: )

And make it hot, cause I'm not interested in that white man spicy buffet food. :lol: Dammit, now I wanna go eat some Indian food!

[ellencho]

Chang jo rim I can definitely do. I know people usually make it with beef but I think it tastes good with pork too. It's super simple to make and you feel like the richest gook in the world when you have a fresh batch sitting in your fridge. I usually simmer mine for a long time to make the meat super tender.

[seoulbrotherno1]

My request for photos of Ellen Cho and Block the Box in bikini's have still went unfulfilled. Ellen, I thought you were gonna break out the frilly one-piece and the sun-bonnet for me?

sb1

[ellencho]

Ok, so I've bought myself a big hunk of flank steak and hopefully by some time this weekend the jangjorim tutorial will be up in the Simple Asian Recipes thread.

sb1, I'm still adding pipe cleaner animals to my bonnet so you'll have to wait on those pics.

[cattygurl]

I would love to see a recipe on...

crispy, shredded beef (kinda spicy and sweet) that you find in chinese restaurants, mostly with bell peppers and such. It seems that the shreds of beed is deef fried and then stir-fried with sauce.

also, mayo based shirmp chinese dishes, like spicy shrimp with green onion and walnut shrimp.

That Satay recipes. I LOVE satay. also, good thai curry recipes... especially panang.

[DijabutiA]

Okay...

Chili

annnd

PANCAKES! :oops: (what kind? the GOOD kind :D )

[vsoy]

Dude, here are the gobblicious links for chili:
ellen's version: http://www.thefighting44s.com/discussion/viewtopic.php?t=5254

and kimtae's southern version:
http://www.thefighting44s.com/discussion/viewtopic.php?t=5389

[vsoy]

OMG, chocolate macaron please!

[ellencho]

OMG, chocolate macaron please!
You know, I just might have that tutorial somewhere in my computer. If I find it I'll try to post it before the weekend. For best results it does take a couple of days.

[Makulita]

Coconut Chicken Curry! Or 'Opor Ayam', I think it is.

[Tyger Durden]

Is it possible to deep-fry sushi?

[cattygurl]

^^ It's practically possible to deep fry anything. A resturant will deep fry sushi in kirin beer batter at this one joint.

[Makulita]

I like squid, and my mother buys it occasionally but only ever does she do a dish that's the one filipino dish that makes use of its ink as a sauce. Soooo ;___; Ate Ellen, do you have the recipe of that ojingo bokkum that was in the food porn thread?

[ellencho]

Sorry it took so long to respond. The ojingo bokkum is easy. All you need are veggies, like onion, garlic, carrots - whatever you like. And just saute those up in a little bit of oil, and season them however you would season a stir fry, so maybe a little cooking wine, a little soy, mirin, whatever you like. And once those things are cooked through, you add a couple of tablespoons of Korean hot pepper paste (ggochujang) and maybe a little water to loosen it up a bit. Then at the last minute, you add your squid, top with a little bit of chopped scallion and you're good to go.

[Makulita]

The closest Korean market is a good half hour and then some away from me, most of the products (even in the Pilipino-owned) usually only have Chinese, Japanese and a variety of other Southeast Asian products.

I have pretty much everything for the ojingo bokkum but what I can't get easily is the ggochujang. So before I buy a substitute, waste money and potentially ruin food; would Sriracha be a close sub for the ggochujang, or just any other type of chili paste?

EDIT: And I'm going to try out the gyaehran jjim recipe a second time now that I snuck in soft tofu into my mother's cart, although I really wish I could make it with the fermented shrimp instead of just the scallions.

[tokyolovestory]

The closest Korean market is a good half hour and then some away from me, most of the products (even in the Pilipino-owned) usually only have Chinese, Japanese and a variety of other Southeast Asian products.

I have pretty much everything for the ojingo bokkum but what I can't get easily is the ggochujang. So before I buy a substitute, waste money and potentially ruin food; would Sriracha be a close sub for the ggochujang, or just any other type of chili paste?

EDIT: And I'm going to try out the gyaehran jjim recipe a second time now that I snuck in soft tofu into my mother's cart, although I really wish I could make it with the fermented shrimp instead of just the scallions.

You're 30 minutes away from Zion?

[ellencho]

Yeah, why not try the sriracha. They're slightly different, I think the sriracha is a little bit more acidic and maybe even garlickier while the ggochujang is sort of really pungent and concentrated tasting. It's a decent substitute, but you could definitely use any other chili paste as well.

And I wonder if you could try substituting a little bit of fish sauce instead of the fermented shrimp. I know it's not the same thing but they might have similar tones to them that still taste good.

[Makulita]

You're 30 minutes away from Zion?


I think I'm much farther than that, but I only made that estimate because I have Passenger Time Syndrome, i.e. I space out during the trip so it feels like its only been a little while since the departure and arrival. I think it might be more like 40-45. I know it doesn't take an entire hour at the very least when you use the highways instead of the backroads my mother's fond of.


---

Ahh good, since fish sauce is what I also kept seeing when I tried looking for the ggochujang. I sort of wonder if bagoong could be a sub if I just use a bit because I know its taste might be stronger than fermented shrimp -- I'll try and take pictures when I try it out tomorrow.

[Kuroyama]

Why do you guys keep bringing up tha SD goodness??? tryin ta make a Brotha homesick, is that it? There arent any great Korean places in this town... you gotta travel a few hours to the bigger towns...

Though I DID just find a new little shop where they ONLY sell kimchi. Its the best Ive had since I moved here. The owners name is "Yasuko" (her adopted Japanese name - she didnt offer to tell me her Korean name, and I didnt press her for it) She explained to me that the reason Japanese kimchi is always so salty is that they prefer it "fresher". If its prepared longer it cuts back on the saltiness and you just get that delicious chili taste that makes my bald head sweaty just thinking about it...

I didnt know you can put pine nuts in kimchi... but this shtuff wuz rockin it.

I bought 3 different kinds and wolfed them all down before writing down tha info to share here... Ive been back but its a small shop with odd hours. I need to get her number so I can know when I can get my kimchi fix. Any that you buy from the supermarket or restaurants here always tastes like someone substituted salt for chili. I dont get why they like it that way.

[Makulita]

Also since this thread got a little more active, can Ate Ellen give out a couple more banchan recipes? I "snack" more than I "eat" so being able to make some banchan would be nice.

I've tried out scallion pa jeon but... its not quite there I don't think, since the website I got it from was sorta iffy in reliability. The only gripe is that it tasted nothing like what I had in the mini eatery so I'm thinking that maybe I'm missing a particular Korean ingredient to the mix. Or maybe the flour or something like that isn't the right type (The website I got it from took it down for whatever reason).