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Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.

What’s the Difference Between Bittersweet and Semisweet Chocolate?

What’s the Difference Between Bittersweet and Semisweet Chocolate?

They're just labels. READ MORE


Don’t Call It a Deli

Don’t Call It a Deli

An interview with the young heirs of Lower East Side institution Russ & Daughters. READ MORE

Hangover Helpers

Hangover Helpers

You can fix the headache and wooziness, but you can't take back what you said to your Aunt Mavis. READ MORE

Don’t Lose Your Whey

If you strain yogurt to make it thicker and richer, don’t throw out the liquid that drains out as the yogurt thickens. This is whey, the byproduct of straining yogurt or making fresh cheese. It might not be very appetizing on its own, but it’s a very nutritious ingredient. It can be used as a substitute for milk in baking, notes Candy. Sherri says she has always used whey in sourdough starter and for bread baking, in place of water, with fantastic results; the whey adds a pleasant tang.

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draining yogurt. What is that stuff??

Fun with Fuyu Persimmons

Late fall means persimmon season. There are two types commonly found in the U.S., and they’re used and eaten in distinct ways. Hachiyas are deep orange in color, with a pointed end, and must be allowed to ripen until extremely soft in texture, or they are too astringent to eat; they are usually used in cooking, and must always be peeled. Fuyus are lighter in color with a flatter shape similar to that of a tomato. Fuyus are eaten firm or just slightly soft, and whether to peel is a personal choice, though most people don’t. They’re great simply eaten out of hand like an apple, but they can also be incorporated into lots of dishes.

rworange says persimmons are delicious with a squeeze of lime and a sprinkle of chile powder, as in the Mexican treatment for mangoes. They also make great dippers for chocolate fondue.

Glencora makes a pureed curried persimmon soup that begins with sauteing diced, peeled persimmons, onions, ginger, and spices.

They’re also a great addition to salad, whether a simple green salad, or one designed around them. Carb Lover likes them with thinly shaved fennel, apple, and toasted walnuts dressed witth just enough lemon-mayo dressing to moisten it. rworange says this autumn salad with persimmons and pecans is one of the most successful things she’s ever made.

singleguychef shares his recipe for chicken salad with persimmons, great in sandwiches or served on greens:

1.5 lbs. chicken breasts with skin and bones
2-3 Tbsp. extra virgin olive oil
2 persimmons, peeled and diced
1 cup celery, diced
1 cup roasted unsalted walnuts
1/2 cup mayonnaise
1 tsp. dijon mustard
1 tsp. kosher salt
1 tsp. lemon juice
1 tsp. lemon zest
1 tsp. pepper

Preheat oven to 400F. Salt and pepper chicken breasts on both sides and under the skin and coat with olive oil. Place on roasting pan and bake for about 25 minutes, until cooked through. Remove from oven and let cool. In large bowl, tear strips of the chicken meat. Add persimmons, celery, and walnuts. In small bowl, mix mayonnaise, mustard, salt, lemon juice and zest. Fold mixture into chicken and other ingredients, adding as much of the mayonnaise mixture as you like. Add pepper to taste and chill for about an hour.

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what do you do with persimmons?

Frozen Sushi

If you’re so inclined, Sam’s Club stores sell frozen sushi made by Ajinomoto. Good as a quick snack or in the lunchbox.

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Frozen sushi anyone?

Milk Frothers

To create a froth of steamed milk for a perfect cappuccino, hot chocolate, or other hot drink, you don’t need an espresso machine.

Nespresso’s Aeroccino (about $90) is completely automatic. Add milk, push a button, and voila! Steamed, frothy milk, in under a minute. btnfood says it’s effortless and makes the best foam he’s ever tasted.

Here’s the website; if you click on “demo” you’ll see it in action.

The Bodum wand frother works beautifully for Procrastibaker, who likes a lot of foam. It’s like a tiny hand blender; it froths right in your cup of warmed milk. The price is very reasonable, under $15.

Back to Basics smoothie makers make good smoothies, grind ice, and, according to EclecticEater, if you pour in milk (hot or cold), will whiz it into a terrific froth. They work especially well with non-fat milk. At the bottom, there’s a handy dispenser valve to dispense the froth.

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Steamed milk without an espresso machine?

100 Lbs of Seafood?

It’s easy to miss 100 LB, not least because they haven’t bothered to take down the signs of its previous incarnation, M D King’s. This is a pretty basic hot pot restaurant, with a buffet of hot pot ingredients including fish fillets, mussels, shrimp squid, various types of fish balls, salmon fillets, imitation crab, thinly sliced pork and beef, vegetables and bean curd sheets.

You go to 100 Lb for the broth, says Chandavkl—you can get spicy tofu, non-spicy, or pickled. The non-spicy broth is exceptionally tasty.

Weekday lunch is about $8; dinner and weekends is about $12.

100 Lb Seafood Hot Pot Buffet [San Gabriel Valley]
formerly M D King’s Buffet
127 N Garfield Ave. # Y, near Garvey, Monterey Park

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100 LB Seafood Hot Pot Buffet in Monterey Park

Z, The Sushi Gen of San Gabriel Valley

Z Sushi in Alhambra is the only place worth recommending in the area for people who are serious about sushi, says tsb, who lists a few reasons this place stands out.

Toshi prepares the anago himself, and somehow makes it almost fluffy in texture. A lot of places serve the commercially processed stuff; by making it himself, he can use the bones to make tsume—the sweet sauce for the eel.

He also prepares his own kohada, which has a smoky tinge that distinguishes it from other places.

Seared salmon with yuzu gosho and tai with yuzu and sea salt aren’t as unusual, but they’re definitely highlights of the repertoire.

He also does a credible version of Osaka-style battera—minus the wooden box—on request.

As for omakase, microtim says, “He started with a big tease followed with a plate of standard sushi. Then each sushi after that increased in quality by one notch until we climaxed at the toro. Then we reminisced on the experience in the warmth of a soup and the finishing touch of dessert. Yes, it was very much like sex.”

Z Sushi [San Gabriel Valley]
1132 N. Garfield Ave., Alhambra

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Omakase at Z-Sushi

A Bunch of Brunch at Harlem’s Pier 2110

Some of the better deals at the otherwise pricey Pier 2110 are at Sunday brunch. Choices top out in the low $20s, but they include a ton of food: Mimosa or Bloody Mary, soup or salad, home fries, toast, and substantial main courses—seared tilapia, New York strip steak, fried chicken and waffles, and a number of egg dishes. All quite good, says mcchowhound, “not Michelin good, but far better than most meals described as ‘brunch.’” The chicken is a standout, flavorful and lightly fried. The fish is fresh and tender.

Weekday lunch is decent, if overpriced, reports Steve R. Seafood bisque is rich with shrimp and lump crab or lobster meat, very tasty and not overly thickened. The pastrami on rye is nice lean meat, warmed up and served on good bread.

Beyond the chow, service is attentive and earnest, the room is huge and decked out in nautical trim, and the mood is upscale in a “we’re trying to be proper” way that hounds will either love or hate, Steve suggests.

Pier 2110 [Harlem]
2110 Adam Clayton Powell Jr. Blvd. (7th Ave.), between 125th and 126th Sts., Manhattan

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Pier 2110