Posts by kongfeet

Oh, and I almost forgot. About skate/ skate wings, if you really want, check Asian markets (Korean or Japanese) in your area. They usually have frozen ones. Having said that, it's still a lot better to get fresh ones. Even better if...

About reducing stock, it might take longer than you expect. It all depends on the water to all the other stuff ratio that you started out with. Also, your shrimp shells may not contain as much flavor as the shells that the guy who...

I find that shrimp heads pack quite a punch whereas shells kinda don't. I'd definitely roast the shells either over the stove or in the oven, before adding aromatics. Having said that, even without roasting the shells and without any...

Whether you braise or roast, 3 1/2 hours seems way too long for a pork loin. Not sure if yours was skin on and/or bone in, but an hour or so at 325 should be enough.

Why not? You put pepperoni on your pizza, along with cheese, so that's pork and cheese. I've had many wonderful tacos down in Mexico where they have shredded pork on tortilla with cheese sprinkled on top, so that's pork and cheese, too.

It's supposed to have star anise, cinnamon, szechuan peppercorn, clove, and fennel seed, but the dominating flavor comes from star anise and cinnamon. I personally think fennel seed can definitely be omitted because it's overpowered by...

Sous vide them.

I´d make crab consommé with the shells, then turn it into jelly with crab leg meat pieces and some other stuff (citrus peels, herbs, etc) suspended in it. And maybe top the jelly with a crab cake (a ball shaped one probably looks...

Braised meat is the way to go. Beef, pork, or chicken, or whatever you fancy. Make a large amount and it will keep for days in the fridge (can be frozen, of course). All you need are cheap cuts (not cheap because they´re low quality....

Can´t view the clip but I´m pretty sure it´s the Bo Ssäm recipe you´re looking for. Just google it. Or try this: http://nymag.com/listings/recipe/bo-ssam/