http://www.westcoastwine.net/ubbthreads/ubbthreads.php WCWN Food Forum WCWN Forums - UBB.threads(tm) http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=372096#Post372096 Posted by BEB:
[quote=JFO][quote=blil]or whatever you're smearing under the skin. [/quote] [b]Under[/b] the skin? Ok Lucy, splain this one to me. How would you get a dry rub of sorts under the skin? [/quote] Using the technique blil described or using the back of a spoon if you're skeezed out by using your hand, you can insert in fat between the skin and the meat to keep the meat moist [b]and[/b] flavor it. In addition to herbed butter or spiced butter, we've used bacon and other porky products. Heck, you can even make a design under the skin using bay leaves and such. Pretty cool possibilities, really. ]]> Wed, 01 Feb 2012 09:41:50 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=372034#Post372034 Posted by Brad Harrington:
http://www.rombouts.com/uk/coffee/torrefacteur.html They say it is the quickest and most economic way to roast beans for large roasting companies. They also say it is the worst method.]]> Fri, 27 Jan 2012 09:38:08 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=372022#Post372022 Posted by fraser:
Hi, I just get the $5 California Sherry from one of the big producers at the grocery store and it has always worked fine. Thanks Fraser]]> Thu, 26 Jan 2012 10:54:00 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371887#Post371887 Posted by David Andreozzi:
Dammit PAULLY, thanks, I am doing it for tonight's Pats game... thanks!]]> Sat, 14 Jan 2012 12:31:41 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371864#Post371864 Posted by fraser:
JFO, I'll have to get some tips on cooking whole goose from you after I run through the breasts. It was always my mom that cooked it so I don't know what she did to it but my wife always disliked it. I think it's a fantastic match for wine and so I was bummed she didn't like it. Thanks for the good advice, especially the comparison to duck. The breasts were deboned, which I didn't realize and ran 2.2 lbs. I browned it and baked it with pancetta. I was real tired so I don't remember much more than that. It was real good. So good in fact that my wife was enthused about it. I thought there would be leftovers but my family polished it off (my 10 year old son's favorite food is quail - go figure). I did save some fat and have used it with fried winter greens and brussel sprouts and it was a great addition to both, although I worry about the fat level of it. Thanks again Fraser]]> Thu, 12 Jan 2012 16:13:28 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371861#Post371861 Posted by fraser:
Hi, Yeah I did want it for Xmas but no problem....I'll probably send citrus again next Xmas. You've heard good things about this place but haven't used them? Happy New Year to you also. Thanks Fraser]]> Thu, 12 Jan 2012 15:52:00 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371581#Post371581 Posted by Jim Harris:
Welllll, I got used to Tom Hill's / / / /, I guess your "no-caps" will be gotten used too. :D Cheers, Jim ]]> Mon, 19 Dec 2011 13:32:57 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371383#Post371383 Posted by Noel:
[b]Tau Yuan[/b], known for its [i]Hainanese Chicken[/i], [i]Mango Lapu-Lapu[/i] and [i]Xiao long bao[/i], has been around for a few years - my wife and friends have long been there more than a few times, but it wasn't until Monday, the 28th November 2011, that I finally got to try it myself. It just happened - I was at the new LBC Express Corporate Office at Resorts World that day; Enky, Paolo, Monica and I were supposed to have lunch at Pancake House - and, remembering Monica's FB posts on Tao Yuan, I convinced them to join me there instead. [img]http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VI/e1718135.jpg[/img] Their [i]Hinanese Chicken[/i] deserves its fame: juicy, tender, cooked precisely, not too fatty, the seasoning neither aggressive nor weak. I don't really eat chicken, but I look forward to eating this one again. With their [i]Chicken Rice[/i], I loved it. [img]http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VI/00297dd6.jpg[/img] The [i]Crispy Roast Pork[/i] was, well, a good enough specimen of the dish. I think one has to really try to screw up to make this dish badly and they certainly did not. Not too fatty, the skin crisp, the integrity of the meat correct. That said, it's nothing fantastic as far as this particular kind of dish goes - but certainly good enough. They served it with hoisin sauce and mustard. I prefer it with mustard and sugar, the way it is served in Victoria City Seafood in HK. [img]http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VI/fb3d8b3d.jpg[/img] To ease the guilt of eating the pork, we had some [i]Polonchay[/i]. Nice and fresh. [img]http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VI/a24e84e2.jpg[/img] Aside from the chicken, what stood out for me was their rendition of [i]Drunken Shrimp[/i]. These guys were presented jumping around in a big metal bowl, reveling in their Shaoxing bath. With ingredients that fresh, all one need do is season correctly and not overcook - and such was the case that day. Loved it. Monica had a funny comment that, while she enjoyed the dish, she wished that the shrimp had "peeled themselves before they died". That would've been perfect, but, probably, a tiny bit much to wish for. [img]http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VI/0d843361.jpg[/img] The [i]Mango Lapu-Lapu[/i] was pleasant enough. The contrast of crisp skin and fruit-softness was interesting, as was the interplay of sweet fruitiness and fish savory. I get what they are trying for, but, personally, I'd have a well-made (though ubiquitous) Steamed Live Lapu-Lapu in Fine Soy Sauce over this any day of the week. I totally forgot to order some Xiao Long Bao to try out. I guess that just means I'll have to go there again for that - and I'd certainly not mind.]]> Fri, 02 Dec 2011 21:05:23 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371374#Post371374 Posted by Noel:
Indeed, yes, Al. Delicious too! Best, N]]> Fri, 02 Dec 2011 07:45:02 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371295#Post371295 Posted by Fred Berry:
OK, Bob Now that you've had a chance to really use the new kitchen for Turkey day, is there anything you would have done differently (at least that you've discovered so far)? We designed and built our place about 10 years ago and the only things I would have done differently is to add a water source at the stove to fill pots, rather than lug heavy pots to the stove and I should have added an electrical outlet to the end of our island (actually a peninsula), easy enough to do, but haven't bothered in 10 years, so guess we don't need it that bad Congratulations on the great looking and cooking kitchen.]]> Sat, 26 Nov 2011 14:40:56 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371291#Post371291 Posted by Fred Berry:
thanks, Bryan We've brined a couple of times and turkey was always good, we also found no difference between brining and properly preparing a quality turkey, but never had the chance to do a side by side comparison. We've found the biggest difference is to shy away from the $0.39 store come-ons and spend a little more for quality (what's another $20 for quality on Thanksgiving?) Thanks for the comparison ]]> Fri, 25 Nov 2011 20:04:23 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371262#Post371262 Posted by Brad Harrington:
[quote=Paully]Here Fraser: "Silence of the Lambs " Movie http://www.youtube.com/watch?v=BjGpcEA-FyE Enjoy [/quote] phhsshhha-phhsshhha-phhsshhha-phhsshhha-phhsshhha Good times ............ good times!!!]]> Wed, 23 Nov 2011 15:32:59 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371261#Post371261 Posted by Fred Berry:
I learned this technique 4-5 years ago in a cooking class and haven't bent over the stove stirring since. I usually start checking on it at about 45 minutes, but always seems to need more time.]]> Wed, 23 Nov 2011 13:44:38 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371072#Post371072 Posted by blil:
You don't think some people (especially in restaurants) pay for truffle oil as a status symbol? Isn't that a luxury item that some people are willing to pay restaurant prices for that they may not get at home? Not a perfect analogy, but I think it's valid. Regarding the canola oil - if you can take canola oil and make it taste and smell like olive oil and give me all the health properties, then I'd pay olive oil prices for it; especially if it retained the higher smoke point of canola oil. Why wouldn't I?]]> Sat, 05 Nov 2011 15:23:33 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=371060#Post371060 Posted by fraser:
Wow. That's looks really cool and really simple at the same time. I love learning about brand new ways to do things. Thanks again for posting this. Fraser]]> Fri, 04 Nov 2011 13:41:18 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=370970#Post370970 Posted by Brad Harrington:
the real estate on the stove top would be awesome! I use all four of our burners on occasion, that's for sure. ]]> Thu, 27 Oct 2011 15:38:44 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=370774#Post370774 Posted by Bob Davis:
Consider these "barrel samples". I will finish up on Saturday with more detailed photos but these will give you an idea. My Daughter has been shooting them and updating flickr. [url=http://www.flickr.com/photos/7587313@N06/]flickr photos[/url] You may have to navigate to the newest ones.]]> Thu, 13 Oct 2011 10:08:07 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=370772#Post370772 Posted by ksyrah:
Yes, of the various kitchen remodels I've heard or read about over the years, yours seems like it went extraordinarily smoothly. Congratulations, I'm sure it will provide you a lot of pleasure. -Al]]> Wed, 12 Oct 2011 21:40:24 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=370760#Post370760 Posted by Jim Harris:
How exciting. It looks fantastic, Bob! Cheers, Jim]]> Tue, 11 Oct 2011 08:22:39 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=370726#Post370726 Posted by Bob Davis:
No. The hood is Kitchen Aid because we did not like any of the Electrolux ones. So is the dishwasher. The contractor had one left over from another job and let us have an $800 (retail) model for $200. We were originally going to keep the one we had until we got the $200 offer for a new one. Keeping the Kenmore fridge as well. It will look odd being the only white appliance but a new one was around $2000 and the old one works just fine. The microwave is Panasonic. Carol bought it on sale for about $125. I looked at some really high end cooktops but decided that most had their issues for about 2-3x the price. Blue Star kept popping up as very popular but it is a rarity here and wondered about service. ]]> Fri, 07 Oct 2011 06:16:05 PDT