Stump BDL - Page 2

Sure, don't let me answer the one I know :( well I knew the cajun one too but thats common with a lot of BBQers. Pulled pork jambalaya is good stuff.

'q is a harsh mistress,
BDL

Don't remind me, today is recovery day :lol: I am getting to old to get up with the sun and cook for 12 hours!

Most have already been answered correctly. But just as fill in...

1. What is (Japanese) negi toro? Toro is the rich belly meat from a fish. With blue fin tuna there are two kinds, chu-toro and o-toro. O-toro is the richest, most expensive. Negi toro is tuna o-toro minced (like tartare), usually served with chopped scallions and sesame oil, sometimes dressed with a raw with quail egg. A special aspect of properly prepared negi-toro is that the knife doing the mincing must be sharp enough to cut the tuna fibers without crushing them. And that's sharp.

2. What are the four KCBS meats? (Not open to MaryB) Chicken, pork ribs, pork shoulder, and beef brisket. Brisket is considered the holy grail of KCBS competition.

3. What is the appropriate garnish for a Hendricks Gin and Tonic? Cucumber slice was a great call. Cucumber spear would have been better. The varietals in Hendrick's include roses and cucumber, it's an odd but delicious gin.

4. How many planes to a tourne? 7 is right on the money.

5. What's do you call the knife cut for a piece of garniture cut 2" x 1/4" x 1/4". Batonet is right. Not "batonette." It's not a piece of bell pepper, not a smaller, female baton.

6. What do you call egg whites beat with hot syrup to medium peaks? Yes to Italian meringue. Why didn't anyone say Swiss and get it wrong? I'm always getting mixed up. Not fair.

7. What is (Chinese) xiao loon bao? What are the appropriate utensils for eating one? What are the principal ingredients in the accompanying sauce? It's a "soup dumpling." A seamed bun filled with meat and liquid. You make sauce by mixing pepper flakes in oil with a little soy and a lot of special, aged black vinegar. Put a little sauce in a Chinese soup spoon, and use your chop-sticks to get the dumpling into the spoon. Then you nibble the top off the dumpling and find some way to get as much sauce into the dumpling and as little soup into the sauce as possible. Not easy, let me tell you. Then you spoil all of the effort by eating the dumpling out of the spoon.

8. What is the Creole trinity? 2 parts onion, 1 part bell pepper, 1 part celery; all evenly diced.

9. What dry ingredient is a constant in every (Spanish) gazpacho? Bread. Good catch!

10. How do you eat (Vietnamese) cha giao? You put a piece of lettuce in your hand, the cha gio (which is a sort of "egg roll") in the lettuc, some cilantro, thai-basil and sawgrass on top, some julienne of carrot and radish on top of that, and spoon some fish sauce in. Then fold the lettuce into a taco or roll it into a burrito. Then and only then, "with my mouth."

11. What's (Korean) banchan? An assortment of appetizers, salads, sides, garniture, served in small dishes alongside whatever else. Wrap your minhd around this: Banchan is (a) free, (b) sometimes includes some of the spiciest stuff you will ever eat and smoked fish too, and (c) free.

12. How high should the oven be preheated to Romertopf a roast chicken? Trick question. The oven should not be preheated or the Romertopf will crack. The oven should be turned on only after the Romertopf goes in. I know the last sentence reads like a smutty double entendre, but I would never.

Well hardly never,
BDL

Good stuff BDL.

I knew my fair share of those. haha

:::

What is Sucre De Palmier?

Palm sugar sometimes known as coconut palm sugar and sometimes date palm sugar, and sometimes just palm sugar. We used to live near a Thai dessert/bakery place that used a lot of it. I forget what it's called in Thai, I think I remember two or three names. It's used in India/Bangladeh as jaggery or gur, but it's from date palms and not from coconut palms like the Thai stuff. They use it for a variety of things. We sometimes buy jaggery from the Indian grocery -- it comes in little blocks you have to break up to use. I know it's used in Vietnamese cuisine as well.

If it's in Southeast Asia and the South Asian peninsual, it's probably all around South Asia, so I'd guess Indonesia, and the rest of the region too.

The closes substitute is the Mexican sugar called piloncillo. I use piloncillo all the time. If it's available to you at reasonable prices, you should at least try it. It beats "sugar in the raw" all hollow; and unlike turbinado which is extensively factory-processed, it is actually just reduced crushed cane juice poured into a mold and left to harden.

BDL

I have to say, BDL--I am VERY impressed! I'd be digging in Larousse for alot of those answers!!!

Okay--I'll throw my hat in the ring---
In what cuisine would you find the use of salep and mastic? What are these items and what are they typically used for?

Turkish, mainly in use for their ice creams as thickening agents. IIRC it is these that give the ice cream the ghooeyness that Turkish ice cream is known for. It's been a long time but I read it in an issue of Savior.

okay bdl, give this one a try...what is shichimi togarashi? zampone? what is the special diet that kobe cattle enjoy? and get massages with what?
joey

I know these.

Shichimi togarishi is Japanese chili pepper table spice stuff that you get on the table in ramen-ya. The Japanese claim it's spicy, but they lie. In the greater scheme of what is and what is not spicy, shichimi togarishi is very tame. I've got a bottle each of two different types (red and green), bought at Mitsuwa, in one of our spice cabinets. The labels are in Japanese and I can't read the kanji script, but I think they're the same brand -- just not sure. I'm a bit fan of any noodle soup, a lot of ramen under the bridge.

Kobe beef is really "Japanese beef from Tagajima Prefecture," in Japanese, wa-gyu Tagajima; Kobe is the capital of Tagajima and the shipping point of the beef. It's a sort of appellation controlee thing, with the Japanese government working hand in hand with the producers to keep the name restricted. It's supposed to be about quality, but I suspect it's more about money. At any rate, I think only something like five hundred farms are licensed to produce the beef. I first read about it in a James Bond novel -- You Only Live Twice in the 60s.

The steers are fed on beer, and have sake massaged into their coats. Which, frankly, sounds good to me. I had the chance to try the real thing in Japan at two meals when I was there on business in the nineties -- the trip paid for by someone who wanted something from me very badly. I found the ultra-desirable cuts a bit greasy grilled and an incredible waste of money in shabu shabu, which no matter how you look at it is boiled meat. You can get beef from American raised black faced cattle, called wa-gyu beef without the beer/sake rigamarole. It's very well-marbled, more so than prime and more palatable to my tastes than the Japanese meat. Frankly, I prefer specialty Angus to wa-gyu. By the way, in Japanese, "wa" means "Eastern" or "Asian" depending on context; and "gyu" means "beef" or, more properly "beeve" if you want to get all technical.

Zampone is just Italian for trotters. In French, pied de couchon. In Spanish, either patitas de puerco or manitas de cerdo. We report, you decide. Got recipes?

BDL

Whats the difference between Nutty Sweet Red Rice, Basmati Rice, Medium Grain Brown Rice, and Risotto?:smiles:

Risotto is a rice dish, made by sauteing an appropriate type of rice, in just enough stock (don't forget a little wine) of some sort to cover, adding more liquid as necessary, and stirring it frequently (always in one direction). At the appropriate moment the cook stops adding liquid so that when the rice is perfectly done it will be be neither soupy nor sticky -- but creamy. The big tricks are not to overstir which crushes the grains; and predict the finish so the rice coasts into perfect doneness in the bowl. Otherwise it will overcook, split and glom up into a hunk of goo. Restaurant risotto used to be predictably overcooked, now they've gone the other way and usually serve it soupy and al dente. Some people like a cream finish, and some people don't. You usually use a medium grain white rice to make risotto. But there's no law or anything. The traditional Italian choice of rice is arborio. I prefer to use Cal-Rose. It's creamier and a little more forgiving of timing glitches.

Basmati rice is a type of long grain, originally from India. It's the best rice if you want loose as opposed to sticky rice. Great for pilafs, arrozes, etc. You can get it milled (white) or raw (brown). My favorite kinds are from the Kashmir and Thailand -- very hard to get right now. Some excellent basmatis are grown in the US and Mexico too, but they aren't as aromatic.

Medium grain brown rice is just that. Any medium grain rice with the hull on. Medium rices tend to be starchy but hull on rice keeps its integrity.

Sweet red rice is a short grain, glutinous rice from somewhere on the Asian peninsula. Somewhere around there. Anytime a rice is called "sweet," you know it's short grained and glutinous -- so that's a way of keeping them organized in your head. Glutinous rices are sticky, and very good for puddings. What else? Sweet red rice has a pretty distinctive smell. Kind of like hazelnuts. IIRC it's usually not for desserts but served with strong flavored mains. For some reason I associate it with momo. Is it Himilayan? Nepal?

There's another kind of sweet red rice thing called ang-chow. It's the lees from making rice wine, and very stinky. If that's what you meant that's really stretching it. It's a Hakka/Foo-chow Chinese thing which I know about because there's a Hakka restaurant next to ... The heck with it. To make long a long story short: Once tried, never forgotten.

BDL

Whats an ABT?

Atomic buffalo turd. Jalapeno, cored and stuffed with cheese, wrapped with bacon; can be laid on the grate, but ideally held vertically in a special ABT rack, and cooked in a pit -- ideally a Klose.

BDL

I figured that was so easy it was a hard question for you. haha You are good.

A. What are the functions of each of the four parts of a canape?

B. What is the basic composition of meat? (as in %'s)

C. What percent of a whole lamb is the hind saddle cut?

D. List the 5 dominant seasonings in Korean cooking and how they are used.

E. What are the 7 members of the cod family?

F. Of the HRI cuts; what is cut # 193?

A. What are the functions of each of the four parts of a canape? Stumped. But, I'm not sure I accept the premise that a canape has four parts. I only recognize two essential parts: Bread, in one of many forms -- usually crustless; and a topping or filling if the canape are formed as a roulade.

B. What is the basic composition of meat? (as in %'s) Varies with animal, cut, type, season, etc. Very roughly, 75% water, 20% protein, 5% fat, carbs, and this and that.

C. What percent of a whole lamb is the hind saddle cut? Hind saddle is a little ambiguous -- I'd guess the long hind of legs, rack, loin, at less than 40 pounds in a dressed-out American yearling lamb, so just under 40%. But, guessing. I can handle being wrong.

D. List the 5 dominant seasonings in Korean cooking and how they are used. I can only think of three, offhand. Soy sauce, gochujang and doenjang. After that I'm guessing salt and garlic. Don't have the time or inclination to go into uses. Gochujang is red pepper paste used to make all sorts of things including soon tofu and kimchi. Doenjang is soy bean paste -- sort of like natto without the funkitude. I use it as a condiment especially for anything I'd lettuce wrap. Don't know what else to say. On Edit: There's also this nuclear red chili powder I use to make soon tofu, don't know the Korean name. Is that one of the big five?

E. What are the 7 members of the cod family? Hmmm. Trick question I think there are only three true cod. Atlantic, Pacific and Green (aka Greenland). I can think of a few other non-cod cods; some more cod than others. . Sable, polar, antarctic, lingcod, haddock, rockcod, blue cod, arctic, poor cod... that's all I can think of off hand. I know there are a ton more.

F. Of the HRI cuts; what is cut # 193? You're kidding right? I never ordered the meat for a big outfit. Stumped!

Anwsers:

A. the base (bread), the spread (lubracant), filling, and a garnish
B. 72% water, 20% protein, 7% fat, 1% minerals
C. 49%
D. Close enough, I kind of worded it wrong so it made it more confusing. So lets just say I never asked this question. haha
E. Atlantic Pollock, Cusk, Haddock, Hake, Pacific Pollock, Pollock, Whiting
F. Beef Flank, Flank Steak (IM)


Note: Korean Chili Powder is that really hot chili powder your thinking of.

Ill throw you F but I still stumped you on a few others! :lol: :smiles:


Heres one more from me for today:

****What are the grades for foie gras?****

I'm not sure I buy "A" as a meaningful answer. I mean is "four aspects of canape" a classic technique that's widly taught?

"B" I'll quibble. There's so much variation, I think my answers were close enough.

"C" So, over 40%? Every time? I thought the long front was at least 60%

"D" I'm interested in knowing what you meant, please expand.

"E" Most of those aren't even true cod. bzzzzzzzzzzzt. :p You have to give me a pass on everything. :lol:

"F" Dude!
That's as easy as A, B C. Speaking of which, you know the difference between B and A is usually just size. That makes B a much better deal if you've got a good provider who'll give you B that's smaller or has a blem you can hide.

BDL

name for the apple pear syrup/sauce normally only found in Belgium....(and be honest, it's an easy google...)

actually, just googled around and most of the things that come up are ME asking on other forums for the recipe!

Hey Bro! How's it going?

Poiret, le sirop de Liege. A lot like Poirot, zee Belzhun detecteef of Madame Christie. You read 'er bookz when you travel. Non mon ami? I use mon 'ow you say? Mon little gray cells to remembair. Zank you Captain 'astings.

BDL

yep. You know how hard I looked around for that after a most amazing meal at the Belga Queen in Brussels?

if you google sirop de liege most of the hits that come up are me asking about it haha.

ended up having to have someone translate a recipe for me and it took me all day to make......

even the 4 european provisions stores in my town didn't know what I was talking about.

That's because you asked for the company -- Sirop de Lieges. The syrup/jam/WTF is Poiret. You should be able to remember because you searched so hard, just like Poirot. BTW, I'm pretty sure that's where Christie cribbed the name, playing Poiret - Poirot like Pierrette - Pierrot the French, excuse me, Belgian puppets. On the other hand, maybe I just pulled that out of my butt.

How's engaged life?

BDL

I took those streight out of my notes from school. haha

A. The functions of a canape (base to hold the rest of the parts, the spread is to add moisture, the filling or main, and the garnish.
B. and C you were both close enough so Ill give you those.
D. What I ment to ask was what are the 5 types of taste (I must have been thinking of 2 questions in 1, sorry)
E. that is what we were taught in school in seafood class which I took from my notes.
F. Was a hard one and Ill give you that as well.

When curing meats, What is TCM and what is it used for?

Tastes I know. Bitter, sour, salty sweet, hot; those five are true of almost all Asian food "theory."

The cods -- I'm pretty sure your teacher was wrong and I''m right that there are only three true cod: Atlantic, Pacific and Greenland. One of us will have to visit teh google.

The canape -- I think that was your teacher; although I'm more than happy to be wrong. There's nothing like that in the Guide or Modern French Culinary Art. I'm pretty sure it isn't in LaRousse either -- so it's not "classic." Forget the score. I don't mean to give you a hard time over this, at least not in terms of the game. It's pretty obvious I don't know everything, or even as much as I think I know. But also that I retain more trivia than normal, healthy people and get my rocks off showing off. With that out of the way, there's a larger point which has to do with reaching beyond the limits of our respective educations for the larger themes in the craft.

BDL

Ok BDL Lets agree to disagree. haha

Its all in fun, which if we are discussing this, Ill say that im most likely wrong out of the 2 of us. :lol:

anyway anwser my last question. haha

"The Guide" is pretentious cookeese for Escoffier's great book, Guide Culinaire. MFCA is a different book, even more wonderful, written by Pellaprat.

BDL

Quinn,

I missed your last question. TCM is "pink salt" aka "Prague powder." I don't usually use cure for sausage, but sometimes ... Y'know, sausage making is a lot more fun if someone else cleans up.

I call it, "meat everywhere,"
BDL

I used to make sausage with a friend. He would put plastic on every wall of his garage (we did this mid november when it was cold) and the floor. Tape all the seams. At the end hose everything out the door, tear down the plastic and toss the whole mess :lol: that was the same weekend we would butcher 3-5 cows also. Had group of 20 or so that cut, trimmed, ground, stuffed, etc.