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My thread on the wontons has received a great response and I appreciate all the great input, so I was wondering if you all were interested in helping me with another dish... I love nikumaki (thinly shaved beef with asparagus rolled into it, pan fried), but was wondering if I could do the same...

I love my wood board and have wondered why anyone would use glass or marble boards. My grandmother uses marble and I always hate to use it with any knife worth anything. I can feel the knife dulling with every chop!. :sad: I wish we could use wood in the restaurant's kitchen, but apparently that...

I've seen beef (especially for fajitas) marinated in soy and coca cola. The beer sounds interesting, but I am suspicious of the flavor... On the other hand, it may be tasty. I suspect that the carbonation has a bit to do with the tenderizing of the meat.

Callisto is right. Many places don't advertise, and many just place a sign in the window.

Amy, I am making them the same as my favorite way of cooking gyozas. I get oil in a pan smoking hot, put them in the pan and swirl them around to prevent sticking, and then add about 2 ounces of liquid (preferably fish stock) and let the oil/water reaction do its thing. You get a crispy...

Thanks all... Andy, I'd really like to make them like gyoza, but I haven't found round wraps or wraps large enough to cut them into rounds. I think steaming them longer will help, Lee, but I really think that I just packed them too tight. Loprraine, If I steam them first and then brown them, how...

I'm just using ground chuck. I may be packing them too tightly. I'll try it with the meat warmer.

OK. Second try on the beef wontons. We use all natural beef from Washington (86% lean). I minced some shallots and mixed them with the beef (with a dash of soy sauce and Worcestershire). I browned the bottoms in olive oil and them steamed them (watching the flame, of course), in fish broth...

Go for it! Don't let the inexperience get in the way! I started out at McDonald's and ended up working for very famous fine dining establishments. My advice is to be confident, but honest, in the interview (be open to anything, from dishwasher on up), and to listen to everything. DO NOT be...

Aera, How are you cooking the fish? Are you basting it in the sauce or dry cooking it and then adding the sauce? for the former I would recommend Swordfish, Sea Bass, or Tuna. Stay away from Tilapia or other thin filleted fish. The thickness really counts when cooking in a sauce. I hope this...

The last time I made stuffed mushroom they turned out great. I used bread crumbs, red onions (I had no shallots, but they'd be better with them), bell peppers and gruyere cheese. I sauted the veggies and mixed them with the crumbs. Then I stuffed them and topped them with grated cheese. Rub...

I'd have to say one of my favorites I call Pollo Poblano. Sauce: Roast poblano peppers and puree. Add puree to heavy cream with cumin, salt and pepper. reduce until thick. Saute chicken breasts in a bit of oil with julienned red peppers and red onions. add the sauce while the chicken is half...

Wow! There have been so many wonderful replies to my question, I feel like I should just let it go and read on... But I can't help but mention my grandmother on my father's side, whom we call Mutte (little mother in German). She is an amazing person and an amazing cook. She has been to so many...

Caine... I gotcha! I'll try to wrangle some fresh squid or cuttlefish from a connection I have. The fishers here are still recovering, though, so things are little more muddy than they used to be in regards to getting fresh seafood reliably. Oysters are particularly hard, save the few harvest...

I wonder if I am posting this in the wrong forum but... I was wondering who you all would rank as the most important influence in your cooking? For me, it was my father, who taught me how to make SOS and subsequently a roux and a white sauce. You stir it one of two ways, according to him, both...

salsa...andouille

Thanks for the info. I'll try to hunt down a recipe online, but I was hoping that someone here had a tested recipe. BTW, Caine, I know that I am showing my ignorance, but what does F.O.B. mean? I love squid, but find it sad that most places only offer squid (as my kitchen does) as fried...

Thanks Dave. I wonder if I am just trying to be too perfect with them. Also, my heat was a little higher than your suggestion, which could be the culprit. Another batch today!

Thanks! I'll check them out. I love the pork products a little too much:wink:

I am using Neuske's applewood smoked bacon and spiral cut, bone-in ham in the kitchen. Although I love the taste, I am wondering if there are other products of this quality that I can test out. I know I get what I pay for in the meat department, but I am interested in finding more great tasting...

I am currently baking the potatoes for an hour and them stuffing them with cheese. Topping with bacon, house made guacamole, sour cream, pico de gallo, and green onion. Does anyone know how long should I be baking the potatoes to ensure a slightly crispy skin and nice interior to make mashers...

To put my two cents in... I like rough chopped eggplant sauted in a sweet miso sauce. Mix white miso with a bit of rice vinegar and sugar (or honey). Saute the eggplant until soft and then add the sauce until caramelized. Serve with shredded cabbage and top with sesame. Tasty!

Does anyone have a recipe for inkfish? I had this amazing dish at Eppie's in Meridian Idaho late last year and have been pining for it ever since. Does anyone know where I can get squid with the ink sac?

Thanks again, all. GreenLady, Thank your daughter for me. Despite the news, we all all working diligently to get things as close to normal as possible, and we appreciate all the volunteers. They have made our recovery possible. Without them, we would all be left in quite a bad situation. The...

tanqueray rampur, mixed with tonic and a dash of fresh orange juice. yum...