Search found 226 matches

by Christine Huang
April 23rd, 2019, 4:31 am
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 111
Views: 6171

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: 577

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: 111
Views: 6171

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: 406

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: 643
Views: 38671

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: 1871

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: 774

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: 774

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: 774

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: 774

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: 1307
Views: 61217

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: 1871

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: 638

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: 774

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: 774

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: 307
Views: 25216

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: 638

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: 1307
Views: 61217

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: 1307
Views: 61217

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, 8:32 am
Forum: Beer and Spirits
Topic: Your Gin?
Replies: 307
Views: 25216

Re: Your Gin?

Paul Miller wrote:
January 29th, 2019, 7:24 am
Have you tried the new Hendricks in a Negroni?
Not yet, but if I must... [wink.gif]
by Christine Huang
January 29th, 2019, 6:28 am
Forum: Beer and Spirits
Topic: Your Gin?
Replies: 307
Views: 25216

Re: Your Gin?

Has anybody tried the new Hendricks? The Orbium? If so, yes. It’s a heady, floral gin. I don’t know what Blue Lotus Blossoms are supposed to taste like, so I can’t delineate it from the other botanicals. I like it though. It makes a distinctive martini and can hold its own in cocktails such as The ...
by Christine Huang
January 29th, 2019, 6:17 am
Forum: Epicurean Exploits
Topic: What did you cook tonight?
Replies: 1307
Views: 61217

Re: What did you cook tonight?

Baby Porchetta
by Christine Huang
January 28th, 2019, 4:07 pm
Forum: Epicurean Exploits
Topic: If you could only eat at one restaurant in Denver...
Replies: 41
Views: 3162

Re: If you could only eat at one restaurant in Denver...

Has anyone been to Safta? Its sister restaurant, Saba, is my favorite restaurant in NOLA. I absolutely love Alon Shaya’s food and I want to check it out
by Christine Huang
January 26th, 2019, 1:56 pm
Forum: Epicurean Exploits
Topic: Favorite appetizer with old burgundy?
Replies: 16
Views: 547

Re: Favorite appetizer with old burgundy?

Along the mushroom line, I’ve made a John Ash’s Mushroom Pâté many times and it pairs very well with aged burgundy. The recipe calls for a little curry powder and lemon zest. It’s not overpowering at all, but you can always adjust the seasoning. https://rancholapuerta.com/wild-mushroom-pate-recipe-g...
by Christine Huang
January 26th, 2019, 10:39 am
Forum: Epicurean Exploits
Topic: The Smoker Thread - recipes, techniques, ideas
Replies: 554
Views: 25902

Re: The Smoker Thread - recipes, techniques, ideas

Has anyone here smoked a whole duck? Any pointers before I dive in and put one on my BGE? I have. I don't think 'mercan smoking (i.e. redneck good-ol boy backyard Q) is good with duck. I don't know the Chinese Camphor smoking process and my efforts to smoke duck with fruit wood just results in an a...
by Christine Huang
January 26th, 2019, 10:31 am
Forum: Epicurean Exploits
Topic: Favorite appetizer with old burgundy?
Replies: 16
Views: 547

Re: Favorite appetizer with old burgundy?

Chicken Liver Mousse - not chopped liver, but a lightened, creamier version
Duck or pork rillettes
Baked Brie stuffed with sautéed mushrooms
Puff Pastry triangles/twists stuffed with mushroom duxelles
Andre Soltner's Onion Tart
by Christine Huang
January 23rd, 2019, 6:00 am
Forum: Epicurean Exploits
Topic: The Smoker Thread - recipes, techniques, ideas
Replies: 554
Views: 25902

Re: The Smoker Thread - recipes, techniques, ideas

Has anyone here smoked a whole duck? Any pointers before I dive in and put one on my BGE?
by Christine Huang
January 22nd, 2019, 12:49 pm
Forum: Epicurean Exploits
Topic: What food for the Superbowl?
Replies: 22
Views: 860

Re: What food for the Superbowl?

This year, the Big Game is just before the Chinese New Year, so we’ll be mixing traditional football fare with dumplings, suckling pig, long life noodles, sticky rice, and so on... Can I come? I won’t be in New York, but it would be nice to know (If it helps, my sister is UofM med trained) Ha! Mart...
by Christine Huang
January 19th, 2019, 5:40 am
Forum: Travel Forum
Topic: Wife in Hong Kong. Any suggestions?
Replies: 7
Views: 465

Re: Wife in Hong Kong. Any suggestions?

I posted in the Epicurean Board. I would highly recommend that she get a reflexology massage whenever possible. They are fantastic and inexpensive. We stayed on the other side of the Harbour, but she can always ask her concierge or do a little online digging. It’s the perfect thing to do after work/...
by Christine Huang
January 18th, 2019, 8:23 pm
Forum: Beer and Spirits
Topic: The Cocktail Thread
Replies: 461
Views: 37364

Re: The Cocktail Thread

Thank you Eric! Looking into it now!
by Christine Huang
January 18th, 2019, 7:58 pm
Forum: Epicurean Exploits
Topic: What food for the Superbowl?
Replies: 22
Views: 860

Re: What food for the Superbowl?

This year, the Big Game is just before the Chinese New Year, so we’ll be mixing traditional football fare with dumplings, suckling pig, long life noodles, sticky rice, and so on...
by Christine Huang
January 18th, 2019, 7:55 pm
Forum: Epicurean Exploits
Topic: Hong Kong: Where to Eat?
Replies: 18
Views: 918

Re: Hong Kong: Where to Eat?

We were just there and our favorites were: Little Bao: Tiny space, but fantastic inventive baos. Very friendly staff. There will be a line, but give them you name and number and they’ll call you when your turn comes. We waited at a nearby bar the first time, and on our second visit, we went and got ...
by Christine Huang
January 14th, 2019, 2:53 pm
Forum: Beer and Spirits
Topic: The Cocktail Thread
Replies: 461
Views: 37364

Re: The Cocktail Thread

We are woefully low on martini glasses. Currently, there’s only2 in the house. They are elegantly tall Calvin Klein Alto Champagne Coupes given to me by a friend. I love them, but I can’t find any more.

What are your recommendations for martinis and cocktail coupes?
by Christine Huang
January 14th, 2019, 2:47 pm
Forum: Beer and Spirits
Topic: Your Gin?
Replies: 307
Views: 25216

Re: Your Gin?

Apparently, I have a thing for gins with Bs in them: Berry Bros & Rudd No. 3 — my go to Botanist — pleasing, balanced Reisetbauer Blue — martinis Old Raj Blue — martinis Blue by Forthave Spirits — very fun gin with juniper, grapefruit, mint, and lavender. Distilled from Sugarcane. It reminds me of t...
by Christine Huang
January 14th, 2019, 8:16 am
Forum: Epicurean Exploits
Topic: Mushroom powder pasta?
Replies: 18
Views: 726

Re: Mushroom powder pasta?

I’m late to this thread, but I can vouch for Salty Seattle’s method of blending the colorant/flavoring with the eggs. It makes for a more consistent product. I tried adding the powder to the flour first, but hers worked a little better.
by Christine Huang
January 14th, 2019, 8:09 am
Forum: Epicurean Exploits
Topic: PORK BELLY Mao
Replies: 15
Views: 739

Re: PORK BELLY Mao

Hi Martin, The Red Cooked Belly is very close to how I make it. I reduce it a bit more and add just a tiny bit of cornstarch slurry at the end to thicken it. The skin and fat should be soft and gelatinous. For roasted belly with crisp skin, I rub a little bit of baking soda onto the skin the night b...
by Christine Huang
January 14th, 2019, 7:43 am
Forum: Epicurean Exploits
Topic: Biscuits
Replies: 34
Views: 1243

Re: Biscuits

Fresh Market here in NY sells White Lily, so I always make sure to have a bag on hand. I also freeze and grate my butter. After trying many, many, many recipes and methods, my favorite may be blasphemous. It’s Stella Park’s recipe for Sweet Potato Biscuits made with buttermilk instead of milk. The s...
by Christine Huang
February 11th, 2018, 12:47 pm
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4507

Favorite Instant Pot recipes?

If it’s even better than my Zojirushi (which I love) then it might be worth it just for that. 6 minutes sounds amazing. Hi Jay, As the owner of two Instant Pots, I would tell you to stick with your Zojirushi for making rice. NOTHING beats a Z for rice. However, I can make killer risotto in the IP. ...
by Christine Huang
February 1st, 2018, 6:56 am
Forum: Epicurean Exploits
Topic: Super Bowl "epicurean" must-haves???
Replies: 40
Views: 1576

Super Bowl "epicurean" must-haves???

Spinach Artichoke Dip in some form (alone, baked into bread, en croute)
Ribs
Fried Chicken
Chili
Collard Greens with Ham Hock
Cake in the shape of a football (flavors change every year)
Pie
by Christine Huang
January 14th, 2018, 9:59 am
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4507

Favorite Instant Pot recipes?

Adjusting to the liquid issue takes a little trial and error. You can reduce the liquid with the Sauté function before or after cooking it. I always reduce my stock by at least ½ before freezing it for use. More likely, I reduce it 4X, slice the gelled stock into cubes before freezing. In a pinch, I...
by Christine Huang
January 13th, 2018, 10:22 am
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4507

Favorite Instant Pot recipes?

A black-eyed pea, sausage, and collard stew on New Years day was great. 1 lb. dried peas, soaked overnight and drained 1 lb. smoked sausage, sliced and fried, fat drained off (I used Conecuh brand http://www.conecuhsausage.com/ProdDetail.aspx?pid=50 ) 1 lb. collards, large stems removes, chopped 2 ...
by Christine Huang
January 13th, 2018, 10:16 am
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4507

Favorite Instant Pot recipes?

6 qt. My sister got me a 10 quart for Christmas (not Instant Pot brand) and it was FAR too large for our family of 4. Hmmm. Okay ... maybe I should go with the 6 Qt, if that is working for you guys. J Hi Jason, If you think you will be using the IP for stock (for which it’s fabulous) or if you make...
by Christine Huang
January 12th, 2018, 9:19 pm
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4507

Favorite Instant Pot recipes?

There’s really no need to soak beans before cooking. It’s one of the many reasons I love the IP. Melissa Clark’s new cookbook is pretty good. There are also some fabulous IP groups on Facebook. The Instant Pot for Indian Cooking Group is fabulous. Along with recipes, they discuss a lot of techniques...
by Christine Huang
April 6th, 2017, 12:10 pm
Forum: Epicurean Exploits
Topic: Canelés
Replies: 61
Views: 3092

Canelés

Those look wonderful! Any special flavor?
by Christine Huang
April 5th, 2017, 10:34 am
Forum: Epicurean Exploits
Topic: Recent Charleston Eats
Replies: 19
Views: 1425

Recent Charleston Eats

I was just there a few weeks ago and the restaurants that truly stood out were Husk for dinner and Hominy Grill for brunch. I'd go back to either of those in a heartbeat!
by Christine Huang
April 4th, 2017, 7:38 am
Forum: Epicurean Exploits
Topic: Canelés
Replies: 61
Views: 3092

Canelés

I admire you, Alan! I adore those little bites of crispy custardy perfection. Well over a dozen years ago, I dove in head first and begged some beeswax off of the honey stand at the farmers market and ordered both silicone molds and a few precious copper ones. While I love to bake and find it the be...
by Christine Huang
March 31st, 2017, 2:03 pm
Forum: Epicurean Exploits
Topic: Anyone have a favorite dumpling sauce?
Replies: 16
Views: 848

Anyone have a favorite dumpling sauce?

I eyeball whatever we have on hand. It's usually soy sauce, rice vinegar, mirin and julienned or grated fresh ginger with a splash of toasted sesame oil at the end. If I have fresh small red chilis on hand, I mince them very finely and add them to the grown up sauce. The boys like it when I add a sm...
by Christine Huang
March 31st, 2017, 1:59 pm
Forum: Epicurean Exploits
Topic: Pasta Makers? Help!
Replies: 17
Views: 842

Pasta Makers? Help!

KitchenAid, definitely! It frees up a hand that would normally be cranking. I also find that the KitchenAId will also get the pasta thinner than the hand crank.
by Christine Huang
March 31st, 2017, 1:58 pm
Forum: Epicurean Exploits
Topic: Kitchen Gardens - Who's planting what this year?
Replies: 13
Views: 832

Kitchen Gardens - Who's planting what this year?

Hi Randall!

I know, it's been quite a while! We might be in DC later this year, so I'll let you know.


Milton,

Your cherry tomatoes are already ready?? Mine are only 4" high right now and I can't even think of putting them outside for quite a while. Chance of snow this weekend up here.
by Christine Huang
March 30th, 2017, 12:36 pm
Forum: Epicurean Exploits
Topic: Kitchen Gardens - Who's planting what this year?
Replies: 13
Views: 832

Kitchen Gardens - Who's planting what this year?

Last year, I planted Brandywine, Sweet 100's, Black Krim, and Chocolate Cherry Tomatoes. They ripened throughout the Summer and I told our house/dog sitter to help herself to whatever was ripe. She loved it! I also planted Kale, but the Cabbage Worms got to them before I did, along with the broccoli...

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