Search found 257 matches

by Christine Huang
October 14th, 2019, 4:51 pm
Forum: Epicurean Exploits
Topic: It's been too long! Pizza!
Replies: 1220
Views: 68730

Re: It's been too long! Pizza!

I am! Thanks for the tip - I'll give it a go!
by Christine Huang
October 13th, 2019, 9:34 pm
Forum: Travel Forum
Topic: Bilbao, San Sebastian, Rioja this Fall
Replies: 18
Views: 1312

Re: Bilbao, San Sebastian, Rioja this Fall

Fantastic! Thanks for the lowdown, John!
by Christine Huang
October 13th, 2019, 9:28 pm
Forum: Beer and Spirits
Topic: domestic whiskey hype, contemplation, Midwinter
Replies: 6
Views: 241

Re: domestic whiskey hype, contemplation, Midwinter

We like the High West special bottlings for the most part and will also be sad if they become “silly”.
by Christine Huang
October 13th, 2019, 9:21 pm
Forum: Epicurean Exploits
Topic: Westchester is finally getting some great restaurants
Replies: 13
Views: 981

Re: Westchester is finally getting some great restaurants

Mr. Chow in Mamaroneck has been my favorite Chinese restaurant in Westchester as of late. So far, everything I’ve had there, from the Soup Dumplings to the 3 Cup Chicken has been the best I’ve found up here.
by Christine Huang
October 13th, 2019, 11:49 am
Forum: Epicurean Exploits
Topic: It's been too long! Pizza!
Replies: 1220
Views: 68730

Re: It's been too long! Pizza!

Here is my latest Taglio 10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24. 900 grams Ann...
by Christine Huang
October 9th, 2019, 8:44 am
Forum: Travel Forum
Topic: Milwaukee, WI
Replies: 10
Views: 300

Re: Milwaukee, WI

The hotel choices were interesting:

Brewhouse Inn is in an old Pabst brewery and some suites include a 6-pack of PBR

Iron Horse caters after the biker crowd and has a washing station and motorcycle service people on staff.
by Christine Huang
October 8th, 2019, 5:26 pm
Forum: Travel Forum
Topic: Milwaukee, WI
Replies: 10
Views: 300

Re: Milwaukee, WI

The Pfister is the classic Milwaukee historic downtown hotel. I love hotels like that, and I love the Pfister, if you want to look at lodging again. I'm not familiar with the Saint Kate, so I can't compare. Plus, "they" say that the old tower is haunted, so your room may come with a bonus ghost, no...
by Christine Huang
October 8th, 2019, 5:23 pm
Forum: Travel Forum
Topic: Milwaukee, WI
Replies: 10
Views: 300

Re: Milwaukee, WI

[tease.gif]
George Hejna wrote:
October 8th, 2019, 2:47 pm
Chicago.

:)


George
by Christine Huang
October 8th, 2019, 1:46 pm
Forum: Travel Forum
Topic: Milwaukee, WI
Replies: 10
Views: 300

Milwaukee, WI

I'm flying in to Milwaukee early November for a work meeting, but I have several hours to kill during the day - what should I do, what should I see, and where/what should I eat for lunch? I'm staying at the Saint Kate, which is downtown.
by Christine Huang
September 17th, 2019, 10:08 am
Forum: Beer and Spirits
Topic: Making a good Vesper
Replies: 7
Views: 730

Re: Making a good Vesper

Eric LeVine wrote:
September 9th, 2019, 7:43 pm
R@y.Tupp@+sch wrote:
September 9th, 2019, 11:56 am
I use Cocchi Americano in lieu of Lillet.
You are a winner as far as this is concerned: https://www.thrillist.com/spirits/aperi ... ubstitutes
Thanks for the link, Eric! I'm now fascinated by the Jean de Lillet Reserve and the Kina. Now to track some down...
by Christine Huang
September 17th, 2019, 8:38 am
Forum: Epicurean Exploits
Topic: Blood Sausage
Replies: 31
Views: 1084

Re: Blood Sausage

I love it! No matter the country, If I see it on a menu, I'll order it.

I also love the Korean version. Every once in a while, I'll even buy the frozen ones at HMart just to satisfy a craving. I also love Duck's Blood and Pig;s Blood Soup. Yum!
by Christine Huang
September 16th, 2019, 11:03 am
Forum: Epicurean Exploits
Topic: The Smoker Thread - recipes, techniques, ideas
Replies: 608
Views: 32682

Re: The Smoker Thread - recipes, techniques, ideas

I smoked 11 pounds of pork belly yesterday. I got it at Costco and cut it in half for easy handling. I followed David Chang's instructions for the most part. I coated both sides with a 50/50 mix of kosher salt and cane sugar. I let that sit in the fridge overnight. I cooked it at 300F for about 2 h...
by Christine Huang
September 16th, 2019, 10:59 am
Forum: Travel Forum
Topic: Little Things Mean a Lot - the Travel Version
Replies: 38
Views: 1552

Re: Little Things Mean a Lot - the Travel Version

I'll add: Tide Pen & Travel-sized bottle of Woolite for any emergency/stain. If it's the whole family, I pack Tide Pods and Bounce Sheets in an empty Talenti Gelato jar so they don't get squished. Nothing is worse than having to buy a whole bottle of detergent on vacation. Travel-sized Wet Wipe pack...
by Christine Huang
September 12th, 2019, 8:22 pm
Forum: Epicurean Exploits
Topic: The Smoker Thread - recipes, techniques, ideas
Replies: 608
Views: 32682

Re: The Smoker Thread - recipes, techniques, ideas

Hi Dan,

Skin on or off Belly? Are you looking to make bacon?
by Christine Huang
September 12th, 2019, 6:56 am
Forum: Travel Forum
Topic: Bilbao, San Sebastian, Rioja this Fall
Replies: 18
Views: 1312

Re: Bilbao, San Sebastian, Rioja this Fall

Thanks everyone! I'e been crazy busy, so haven't had a chance to reserve until now - we'll see what we can get. At the very least, Hotel Maria Cristina will be our home base for the week.
by Christine Huang
September 12th, 2019, 6:40 am
Forum: Epicurean Exploits
Topic: Westchester is finally getting some great restaurants
Replies: 13
Views: 981

Re: Westchester is finally getting some great restaurants

Dale Williams wrote:
August 29th, 2019, 9:25 am
... Cookery (with earplugs)...
I hear ya [rofl.gif] We love that place and keep saying we want to do the pig dinner there.
by Christine Huang
September 12th, 2019, 6:30 am
Forum: Epicurean Exploits
Topic: What's you favorite Vegetarian-qualifying food?
Replies: 24
Views: 933

Re: What's you favorite Vegetarian-qualifying food?

I've had several very good vegetarian chili recipes. I know the original is all about the meat, so think of it as a bean-heavy soup. I really like this version: https://thepioneerwoman.com/cooking/veggie-chili/ The true kicker that really makes this version is the addition of 1/4 cup of masa. It re...
by Christine Huang
September 11th, 2019, 2:09 pm
Forum: Epicurean Exploits
Topic: Excellent restaurant Ibiza Chappaqua NY
Replies: 6
Views: 1232

Re: Excellent restaurant Ibiza Chappaqua NY

Thanks for posting this. We've heard about it but haven't been yet. I'm moving it to the top of the list!
by Christine Huang
September 11th, 2019, 2:04 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Re: Tea Smoked Salmon

Dan Hammer wrote:
August 17th, 2019, 1:28 pm
Now I've seen this photo twice. Westchester Foodies rock.
I love WF!
by Christine Huang
September 11th, 2019, 2:04 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Re: Tea Smoked Salmon

T. Melloni wrote:
August 17th, 2019, 1:14 pm
That sounds fantastic. I will give it a try.
Thanks for sharing.

PS - Your miso-honey glazed asparagus with poached egg makes frequent appearances on my dinner table.
flirtysmile
by Christine Huang
September 11th, 2019, 2:02 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Re: Tea Smoked Salmon

Jay Miller wrote:
August 18th, 2019, 7:38 am
This looks both delicious and doable. About how long does it keep after smoking?
Hi Jay!

If you cook it all the way through, it can keep for a week in the fridge. I know because I ate a little of it every day for a week in different iterations: over rice, scrambled in eggs, in a salad...
by Christine Huang
August 13th, 2019, 8:07 pm
Forum: Travel Forum
Topic: Bilbao, San Sebastian, Rioja this Fall
Replies: 18
Views: 1312

Re: Bilbao, San Sebastian, Rioja this Fall

David K o l i n wrote:
August 13th, 2019, 7:48 pm
We were with the kids this summer, so no gastronomic palaces. We did have a wonderful lunch at Mirador de Ulia accompanied by a marvelous view of San Sebastián from the hill it is located on. Definitely lunch and definitely a window.
Thanks David!
by Christine Huang
August 13th, 2019, 5:49 pm
Forum: Travel Forum
Topic: Bilbao, San Sebastian, Rioja this Fall
Replies: 18
Views: 1312

Re: Bilbao, San Sebastian, Rioja this Fall

We're headed to the region for a week in November. What are your favorite places to visit and eat? What should I book now and where can we wander? Probably best to start with a search in the travel forum as there are numerous helpful threads for those places. great times ahead! Hi. I did. A lot of ...
by Christine Huang
August 13th, 2019, 5:33 pm
Forum: Epicurean Exploits
Topic: Help! Bumper Crop of Basil
Replies: 24
Views: 1382

Re: Help! Bumper Crop of Basil

I’ve had a few cocktails in NYC this Summer that have essentially replaced mint with basil. They’ve been very good. I have a few bunches growing, so I think I’ll play with that.
by Christine Huang
August 13th, 2019, 10:41 am
Forum: Travel Forum
Topic: Bilbao, San Sebastian, Rioja this Fall
Replies: 18
Views: 1312

Bilbao, San Sebastian, Rioja this Fall

We're headed to the region for a week in November. What are your favorite places to visit and eat? What should I book now and where can we wander?
by Christine Huang
August 12th, 2019, 7:04 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Re: Tea Smoked Salmon

Hi Betty,

For the timing I described, it’s not only cured with salt (and sugar), it’s fully cooked. It’ll keep in the fridge for a week.
by Christine Huang
August 12th, 2019, 1:57 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Re: Tea Smoked Salmon

Ha! I'm so senile I don't remember posting it, but it sounds like something I would do [wow.gif]

I'm glad you enjoyed it! [cheers.gif]
by Christine Huang
August 11th, 2019, 3:18 pm
Forum: Epicurean Exploits
Topic: COOKBOOKS: What Are Your Top 5
Replies: 40
Views: 2187

Re: COOKBOOKS: What Are Your Top 5

This year, the ones I've turned to most are: The Cooking of Southwest France by Paula Wolfert Shaya Zuni Cafe Cookbook Mustard's Grill Napa Valley Cookbook Roberta's Cookbook Baking is my passion, so I've probably used these more than any other books this year: Sister Pie Vintage Cakes Bravetart Tar...
by Christine Huang
August 11th, 2019, 2:55 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Re: Tea Smoked Salmon

Let me know how it goes!
by Christine Huang
August 11th, 2019, 1:03 pm
Forum: Epicurean Exploits
Topic: Tea Smoked Salmon
Replies: 14
Views: 1102

Tea Smoked Salmon

Growing up, I'd watch my mom and my aunts tea smoke pieces of duck in a wok and the results were always delicious. There was some beautiful King Salmon at the market, so I decided to cure and smoke it that way versus on the BGE. First, the salmon was cured in equal parts kosher salt and organic suga...
by Christine Huang
April 23rd, 2019, 4:31 am
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 113
Views: 7730

Re: Recent New Orleans Eats

Alon Shaya is no longer affiliated with Shaya after the John Besh scandal. He opened Saba and that’s where I go now. It’s my favorite restaurant in NOLA. If you like his food, his cookbook is excellent. It’s a great read, the recipes are approachable and faithful to what’s served at Saba.
by Christine Huang
April 23rd, 2019, 4:23 am
Forum: Epicurean Exploits
Topic: Smoked pork belly ideas, anyone?
Replies: 11
Views: 746

Re: Smoked pork belly ideas, anyone?

I’ve been smoking a lot of bacon in the BGE lately, as D’Artagnan has been having flash sales on its whole skin-on Berkshire Bellies. Our favorites thus far are Maple Sugar Cured and Szechuan Spice Cured.
by Christine Huang
March 30th, 2019, 8:08 am
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 113
Views: 7730

Re: Recent New Orleans Eats

For those who love the food at Shaya, Alon’s new place, Saba, doesn’t disappoint. It’s my favorite restaurant in NOLA. Alon Shaya also released a cookbook, and it is a great read along with all of his signature dishes, which are very faithful to the restaurant version and easily doable at home. His ...
by Christine Huang
February 17th, 2019, 9:17 pm
Forum: Wine Talk
Topic: TN: 1995 Vieux Télégraphe + Cassoulet
Replies: 3
Views: 427

TN: 1995 Vieux Télégraphe + Cassoulet

We popped open the 1995 Vieux Télégraphe “La Crau” to go with some leftover Cassoulet and it made a perfect pairing. The 95 is in a great place right now. Sweet, fresh fruit accompanied by flowery herbs that showed no greenness, plus just a little forest floor. Fabulous finish on the wine. It was gr...
by Christine Huang
February 6th, 2019, 12:21 pm
Forum: Beer and Spirits
Topic: What SCOTCH are you drinking?
Replies: 649
Views: 42793

Re: What SCOTCH are you drinking?

I’m reporting in from the 20th Annual Gathering of the Clan, Ardbeggeddon XX, held annually at Dick Cheney’s Secret Underground Bunker located on a secure military base somewhere near Las Vegas. For a taste of the good stuff, check out my Instagram, mkap888 (permission required), or whiskyanorach. ...
by Christine Huang
February 6th, 2019, 12:11 pm
Forum: Epicurean Exploits
Topic: Is a VitaMix worth it?
Replies: 39
Views: 2096

Re: Is a VitaMix worth it?

I have the Vitamix Pro 750 and I love it. I have two containers for it, both for wet blending, just in different sizes. As everyone says, it’s a beast. It’ll make anything as smooth as silk. As a bonus, I discovered their Lemon Curd recipe and it’s my “go to” now. No more standing over it and conti...
by Christine Huang
February 3rd, 2019, 3:23 pm
Forum: Epicurean Exploits
Topic: First attempt at apple pie
Replies: 25
Views: 918

Re: First attempt at apple pie

Top Crust: The best way to make sure you roll out the crust to shape or if you’re weaving a lattice is to trace the the outer dimension onto a large piece of parchment paper. You can then roll out the dough directly on it to make sure you’ve got it covered. It’s an extremely helpful guide for the la...
by Christine Huang
February 3rd, 2019, 3:06 pm
Forum: Epicurean Exploits
Topic: First attempt at apple pie
Replies: 25
Views: 918

Re: First attempt at apple pie

Gorgeous!
by Christine Huang
February 3rd, 2019, 12:57 pm
Forum: Epicurean Exploits
Topic: First attempt at apple pie
Replies: 25
Views: 918

Re: First attempt at apple pie

Nope. What I like about a precooked filling is that you only have to be concerned about properly cooking the crust. I put the rack on the lowest setting in my oven at heat to 425* for at least 30 minutes. Cooking it hot and close to the source seals the bottom crust quickly without scorching the top...
by Christine Huang
February 3rd, 2019, 10:33 am
Forum: Epicurean Exploits
Topic: First attempt at apple pie
Replies: 25
Views: 918

Re: First attempt at apple pie

Once the apples have been tossed with lemon juice & sugar, they’ll stop browning long enough for you to reduce the juices. Bring them to a boil & swirl the pan. Make sure that it doesn’t burn — there’s a lot of sugar. Cook down until it’s thick. It might even turn to caramel when it hits the cool ap...
by Christine Huang
February 3rd, 2019, 7:22 am
Forum: Epicurean Exploits
Topic: What did you cook tonight?
Replies: 1358
Views: 70088

Re: What did you cook tonight?

I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With su...
by Christine Huang
February 2nd, 2019, 8:52 pm
Forum: Epicurean Exploits
Topic: Is a VitaMix worth it?
Replies: 39
Views: 2096

Re: Is a VitaMix worth it?

I have the Vitamix Pro 750 and I love it. I have two containers for it, both for wet blending, just in different sizes. As everyone says, it’s a beast. It’ll make anything as smooth as silk. As a bonus, I discovered their Lemon Curd recipe and it’s my “go to” now. No more standing over it and contin...
by Christine Huang
February 2nd, 2019, 7:04 pm
Forum: Epicurean Exploits
Topic: Crisping Pork Skin
Replies: 9
Views: 746

Re: Crisping Pork Skin

I apply the baking soda after scoring, usually. I made Momofuku’s Bo Ssäm tonight with a skin-on picnic shoulder and the skin was so crunchy!
by Christine Huang
February 2nd, 2019, 6:57 pm
Forum: Epicurean Exploits
Topic: First attempt at apple pie
Replies: 25
Views: 918

Re: First attempt at apple pie

I’ve made more apple pies than I can ever count at this point. I’ve tried many recipes and techniques over time and my favorite was a version I adapted from Rose Levy Beranbaum (The Pie & Pastry Bible) up until last year. As mentioned in Brandon’s thread, depending on the time of year or the types o...
by Christine Huang
February 2nd, 2019, 5:52 pm
Forum: Epicurean Exploits
Topic: First attempt at apple pie
Replies: 25
Views: 918

Re: First attempt at apple pie

After I add lemon juice and sugar to the apples, I let them sit in a strainer over a bowl to collect all the juices. I then reduce the juices by at least half before stirring them back into the apple slices. Bake until the juices bubble up through the holes in the crust to make sure it has come up t...
by Christine Huang
January 29th, 2019, 7:23 pm
Forum: Beer and Spirits
Topic: Your Gin?
Replies: 350
Views: 29647

Re: Your Gin?

Have you tried the new Hendricks in a Negroni? Not yet, but if I must... [wink.gif] For research purposes, of course: The Orbium works very well, in my opinion. If you like the sweet bitterness of Campari, this accentuates it in a nice way. If you don’t - stay away. It doesn’t get lost in cocktails...
by Christine Huang
January 29th, 2019, 9:18 am
Forum: Epicurean Exploits
Topic: Crisping Pork Skin
Replies: 9
Views: 746

Crisping Pork Skin

After trying everything from air drying, pouring boiling water over it, burying it salt, rubbing vinegar, blowtorch, Searzall, etc. I’ve finally settled on a favorite way to get the skin super crispy — rubbing just a bit of baking soda over it! Ideally, it’s done the day before and the pork is left ...
by Christine Huang
January 29th, 2019, 8:39 am
Forum: Epicurean Exploits
Topic: What did you cook tonight?
Replies: 1358
Views: 70088

Re: What did you cook tonight?

Very nice! Local butcher has whole belly now. Time to do this. Totally worth it. This belly was from a young pig, so not that big/thick. I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to...
by Christine Huang
January 29th, 2019, 8:37 am
Forum: Epicurean Exploits
Topic: What did you cook tonight?
Replies: 1358
Views: 70088

Re: What did you cook tonight?

Very nice! Local butcher has whole belly now. Time to do this. Totally worth it. This belly was from a young pig, so not that big/thick. I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to...

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