Archive for the ‘Foodie’ Category

The rant that started this weeks rantings.

February 16, 2012

Evil but honest but I am not sure if it is true.

This weekend I watched “Sara’s Weeknight Meals episode 215”, and was really surprised. She was talking about how critical of her husband and how that drove him not to cook anymore. Being how critical she was about food and how highly she was trained in the culinary arts, I was surprised she was drinking Pinot from a glass similar to the following at the end of the show.

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It is funny since trying to find that image of her online, I found the following two images.

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Maybe I am over critical but you would think people who represents wines would want the wines to be shown in its best light. Are they saying that all we have been told is false? E.g. There is no aromatic bouquet to be enjoyed or that storing wines upside down to prevent the cork from drying and oxidizing the wine is silly?

Being how critical and highly trained Sara and her staff was, I was surprised to learn that she did not know what Mu Shu Pork was. It is not just the dishes flavor but what it is made with. Sure there are no wrong answers in cooking but if she understood the meaning and origins of this dish, it would have helped her in choosing her ingredients. Mu Shu Pork, roughly translate into “wood shed pork”. It is because the dish has shedded pork and wood ear in it. Wood ear does not taste or look like wood but is a crunchy black fungus. Hence if she was looking for a crisp texture, I would not have gone with vegetables such as bean sprouts since it gets wimpy and releases water when it is heated for prolonged periods. There are many ingredients that will remain crisp when heated and not release as much water such as wood ear, bamboo shoots, and water chestnuts (to name a few).

Vine ripened, really?

February 15, 2012

Maybe it is me but does this look natural to you?

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Although this is a good price, I have never seen any fruit ripen like this (e.g. Triangular green spot).

Is there truth in advertisement? Or is this a new truth that I do not understand?

Oh my, America’s Test Kitchen does Shu Mai!

February 15, 2012

I am beginning to think ATK really does not think highly of Chinese food. Sure many of today’s Chinese cooks do a lot of short cuts and use the ingredients he listed but I would hope there was some more investigation and explanation before they claim why their approach was better.

Shu Mai, is not a dim sum I normally order, since like Mr. Kimball eludes to, that it was once considered an after thought. I have heard that it was once made from the kitchen’s cutting board scrapings, but I do not believe this is the case in the USA. The chicken bullion powder and MSG are shortcuts to increase the flavor of meats sold in the US. Unlike pork in Asia, most chiefs feels that the meats in the USA lacks the natural flavor, which I have also seen echoed in some food documentaries. Hence we see a call for the slow food movement and eat local. The ad I believe that illustrates this message the best was the Chipotle ad featured during the 2012 Grammys (featuring Willy Nelson singing “The Scientist” by ColdPlay).

Like making hamburgers, we also try to utilize all the parts of the pig as possible. And not all parts are equal. Some are really fat and some are really lean. Hence we grind the lean parts with the fat parts but I never heard of mixing lard directly sine it is harder to keep this in the meat after cooking.

Although I have seen some of the ingredients such as soy sauce and ginger added to ground meats, I do not believe it is done in a restaurant setting. Depending on the restaurant’s burn rate those ingredients can affect the meats texture and flavor. If you had a Chinese (Canton) styles poached chicken with the ginger onion dip, you will know that storing the dip with chicken will change its texture overnight . In a sense, it is continuing to breakdown the cooked meat. Soy sauce will cause the meat to taste a little sour, if it is mixed and cooked improperly. So I do not really agree with their assessment.

Although they mention a lot of ingredients that add flavor and texture, they also missed a lot of characteristics of a good Shu Mai. Like good Asian fish or meat balls, there is a texture and mouth feel that the meat should have which, is developed similar to kneading bread. Another questionable decision or recommendation they gave was to use spring roll wrappers for the skin. The reason is that the spring roll wrappers are usually thicker and cooked. Normally we use wonton wrappers. And why not steam with strips of lettuce instead of paper? Although there are many alternatives to the bamboo steamer, it is really preferred. Bamboo being natural, is composed of many fibers which prevents the condensation from falling back on the product.

I am sure their Shu Mai might be tasty and is a good alternative to many home cooks but please have some humility and say so like the basil chicken segment and call it like it is, an alternative.

The philosophy of Philz Coffee in the Bay Area

February 1, 2012

I have heard and read about Philz in a while and in some ways I agree with his philosophy that with a right mix of things a greater outcome can occur.

Today I stopped by the San Jose State branch of expanding empire of Philz and now believe I truly see the respect that the owner gives to his coffee. The experience I had there was unlike the ones I had at other coffeehouses so far. Sure there are many that brew one cup at a time (e.g. For a unique machine you might want to stop by a selected few of the Starbucks which has the Clover machine. Then there are the infamous siphon/vacuum brewers. But what takes more time than a cup of Vietnamese phin brewed coffee besides cold brewing. Philz like Blue Bottle or Pete’s uses filter drip.), but they are truly a full service bar. This was the only time I was asked if the coffee was to my liking. However the care goes beyond the blends and brews, it goes all the way to the cup. So what is so special about a cup?

Like Ruffles the cup has ridges. I do not believe it is the first but, it is the first I have seen at a coffeehouse. So what is special about these ridges? Well like what Steve Job’s dad said, to truly care about and take pride in what we do, it is not about doing things that people notice but do not notice, as well. The ridges in my opinion are really innovative because they offer three functions. First it acts a sleeve to prevent the temperature of the coffee effecting the hand. Next it provides extra rigidity to the paper cup. But the most important feature to me, is that help keep the temperature of the coffee.

Thanks Phil for your enthusiasm!

Please pheel free to let me know what you think.

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Fruitless fruit.

January 24, 2012

Happy Chinese New Year!

Recently my family did the traditional trek to find some good oranges for the Chinese New Year. This year we got lucky and found the following brand we bought at Luckys several years back. And Luckys for reason is still not carrying it again this year. I guess they do not value their Chinese customers.

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As you can see we buy a lot of oranges and this brand has special meaning during the Chinese New Years. However after eating several of these sweet delicious oranges, I noticed that they are seedless. They are in a sense a bunch of fruitless fruits. How do they grow and farm these fruits? What happens if something wipes them out, how does one try and rebreed this? It also makes me wonder if I am a fruitless fruit if I do not have children myself. Did Luckys take this into consideration, when making the decision not to carry this item? This is still a really good orange and I recommend it to anyone not too wrapped up in this conundrum.

Respect the wine!

January 18, 2012

Finally a store that cares enough to respect the wine.

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Although not all wines needs to be stored this way (e.g. Twist caps and boxed), they have made more effort than most to store corked wines correctly to prevent oxidation. Now if we can keep them at the right temperature.

Thank you Niles Liquor
34359 Alvarado Niles Rd
Union City, CA 94587

Is that too much?

Rise of the RoachCoach

August 19, 2011

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Sorry if I offended anyone but “roachcoach” is my enduring term for these infamous “gourmet” food trucks.

Tonight I stopped by the Walmart in Union City for the weekly roachcoach gathering and found many many vendors. Unlike other gatherings (e.g. Edgewood Eats or Off the Grid) the selection is much smaller and there are repeats in the type of venues offered.

I went there in part because I saw CBS’s Eye on the Bay. However I believed they sort of missed the mark on that segment. Sure, I would not classify all the foodtrucks featured as gourmet but all of them are a newer breed of roachcoaches. Instead of being a jack of all trades and a master of none, they narrow their focus. However it does not payoff for all of them but if you follow the foodie scene there are some extraordinary ones.

These new breed of vendors remind me of the street vendors in the east coast and Asia, where they only sell one thing and try their best to be the best at what they sell. Too bad this might not be true for all these new breed of roachcoach vendors. Some just repackage the ideals of others and do not contribute any new ideals. Then there are those that are there just to cash in on this trend and do not put their hearts into what they make.

Enough with the new, what about the original roachcoach vendors? They invented fusion before fusion existed. Where else can you get a spaghetti meat sauce fried rice breakfast burrito? The old timers were all about the customers that this new generation misses. Some even had an alternating gourmet menu on the side. Have you had a fresh bowl of beef stew won ton noodle soup from a foodtruck before?

The fish taco I had tonight was good but I did not find it amazing. It cost $9 for two and was bigger than tacos I have had from taquerias before. But was this worth the price? I have attached and embellished photo above for your review. Tell me what you think about this trend?

Oodles of noodles, or pasta, or 麺 (mian), What is the correct way to prepare them then?

August 16, 2011

What is al dente or “to the bite? How can you say rinsing is not right?

I can not explain how a culture that has a pasta or noodle like dish (since 2000 BC) do not have a recognized name like pasta, noodle, or ramen, besides fun (粉) or mein (麺 mian), but I do know that not all cooks are right. Like pasta there are different types of 麺 and 粉. There are different ways to prepare them too, like rinsing them before putting in soup.

Depending on what I am cooking or what I have, I sometimes rinse my noodles. Like “fun” for example, if I bought them from the supermarket and have them in the fridge, I sort of dunk them several times in boiling water to soften them up and get rid of some oil. They are very soft so there is no bite to be had. There are many ways to grade the quality of these noodles as much as the variety of them. Chow fun, to me, is good if it has the following qualities:
1. Has the taste of the Wok
2. Aroma of dark soy (caused by an adequately heated Wok)
3. Not too oily
4. Not clumped together
5. Evenly colored
6. Not too thick
7. Does not stick to the teeth upon being bit
8. Has a sort of snap when you bite into them

Chinese also has and uses many types of noodles, mein, and/or fun. Mein are noodles that are usually made from wheat flower, which Westerner’s refer to as pasta. However there are also many kinds not just shapes of them. One of the more famous ones are the hand pulled noodles as seen in one of the Amazing Race episodes. The measure of the quality of these noodles is how thin and long they can be. And I believe it is a plain water dough. Though other forms of these noodles are graded on different criteria. Most ramen restaurant ran by Chinese translate ramen to mean hand pulled and the noodles reflect that quality, which the noodle has a slight toughness due to the development of gluten and a snap, but not a doughy stickiness.

Besides just water and flour noodles, we also have egg noodles which the pasta resembles. However there is a version of this with potassium sulfate. It might sound inedible but it enhances the crisp and springy texture. Too bad it does not taste really good stir fried. The closest to stir fry I have seen this noodle in is with onion and ginger, and a few dishes which it has a stir fry on it and mixed in but very good accompaniment with soup dumplings such as wontons/raviolis.

When I taste top ramen, I think of the noodles I have at weddings and birthdays. Some call it long life noodles because they are meant to be served in really long strands. They are fried in a round pan, giving it a cake like form. Yet they do not taste greasy. The texture is also very soft so it also does not have what is called an al dente texture. And even though it is served in long strands it is not tough or chewy. It is very top ramen like.

Although we also have fresh and dried egg noodles like pasta, it taste very different texturally. Unlike Italian pasta, most Chinese noodles have different textures and we use it for many different applications. For example there is a thin angel hair like egg noodle that taste differently depending on how it is cooked. In a soup it has a stingy snap, in a stir fry it has slightly tough snap, but when it is pan fried the outside is crisp while the inside is soft, fluffy, and has and aromatic smell of egg, similar to that of a cake.

So why are the origins of noodles less popular than pasta?