KOREAN CAVIAR
September 22nd, 2011 — 5:02pm
Russians love their caviar and vodka, but Koreans love caviar and soju. I hate soju though.
Anyway, super special delivery direct from Korea, some amazing korean caviar (spicy whitening roe). This small jar/package that houses about 30 sacs of roe is quite expensive and you can’t even get it in the US. Of course they sell whitening roe at supermarkets and some other japanese varieties but the flavor is completely different. Best served on hot rice with very thinly sliced scallions, sesame seeds and sesame oil. You can find these at Japanese and Korean supermarkets though it will not be good as the kinds they sell over in Asia it will still be delicious. Don’t be afraid to try it if you happen to see it around!
PANCAKE SECRETS
September 22nd, 2011 — 12:21pm
For years I wondered what made restaurant pancakes taste so good. I’ve made them at home and they never looked like pancakes. The looked like FRIED cakes. Look at this picture here for an example. The restaurant pancakes were always slightly chewy, soft, airy, and the batter was never fried. In fact they had a uniform color kind of light brownish for the crust. The crust didn’t look fried. If you use the right kind of non stick pan, you won’t need oil, just the slightest touch of Pam.
Starting with the batter, I have several secret things I do and the secret isn’t buttermilk: I add instant yeast, a little extra baking soda, and these two are so random you’d be like..that sounds weird and wrong..but yes I add some potato starch and a little bit of cottage cheese. Don’t ask me why these combination of ingredients make my pancakes taste equal to restaurant quality, but it just works. Lastly, most important, the batter’s gotta sit in the fridge overnight. You might as well not bother with pancakes if you don’t let the batter sit overnight. I have tested this batter on other human beings, and they never fail to ask me for a second batch. They wonder why it tastes so good.
I’ll have to divulge this exact recipe later on, with a full list of ingredients for you guys, thing is I don’t really measure anything but I can just feel when the batter is right, but yes I will work on getting the recipe down.
A LITTLE OF BOTH
September 21st, 2011 — 11:07am
I always like a little variety, even with pasta. But in really small portions. Here are two kinds I like. I dunno, having two kinds makes you feel fuller at the end, even though you eat less of each. My mouth gets so bored.
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