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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1246 on: March 15, 2024, 10:10:49 AM »
If you say so.  Like I said, I'm no NY deli owner. 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1247 on: March 15, 2024, 10:39:24 AM »
well, I've never been to NYC
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1248 on: March 15, 2024, 10:51:38 AM »
I think everyone should go to NYC at least once.  It's a spectacle if nothing else.

I think similar for Chicago, Boston, San Francisco, and LA.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1249 on: March 29, 2024, 07:57:41 AM »
Give dinner the power of AI. We analyzed over 150,000 recipes to figure out which ingredients are better together.

https://www.dishdragon.ai/
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1250 on: April 03, 2024, 07:30:01 PM »
Thought of an idea...

Chinese soup dumplings (xiao long bao aka XLB), but using gelatinized pho broth as the soup portion instead of gelatinized chicken broth. Filling (beyond the soup) being ground beef, finely diced bean shoots, cilantro / Thai basil, maybe some sriracha and hoisin, etc... 

Seems like marrying a great concept (XLB) with an even better soup/flavor profile...

Thoughts?
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1251 on: April 04, 2024, 08:40:34 AM »
Quote from: betarhoalphadelta on April 03, 2024, 07:30:01 PM
Thought of an idea...

Chinese soup dumplings (xiao long bao aka XLB), but using gelatinized pho broth as the soup portion instead of gelatinized chicken broth. Filling (beyond the soup) being ground beef, finely diced bean shoots, cilantro / Thai basil, maybe some sriracha and hoisin, etc...

Seems like marrying a great concept (XLB) with an even better soup/flavor profile...

Thoughts?
I'd eat that in a heartbeat. How would you gelatinize the broth?
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1252 on: April 04, 2024, 09:41:47 AM »
yup, you cook it.
I'll eat it
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1253 on: April 04, 2024, 10:00:41 AM »
My thoughts-- pho is my favorite Asian soup.  And it's really not even close.  That is all.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1254 on: April 04, 2024, 10:03:08 AM »
It's my favorite soup - period.
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1255 on: April 04, 2024, 10:05:14 AM »
There is a pretty good Vietnamese place near us called Ahn's Kitchen, I think it's authentic, the people are anyway.  Everything we've had there was really good, including the fake soup.  (I even learned how to pronounce it, "fu-uh".

Anhs Kitchen (anhkitchenatl.com)
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1256 on: April 04, 2024, 10:10:23 AM »
Quote from: 847badgerfan on April 04, 2024, 08:40:34 AM
I'd eat that in a heartbeat. How would you gelatinize the broth?
I think there would naturally be enough gelatin from making the pho broth to get it to solidify when chilled. If not, throw a packet of Knox in there and it'll get there. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1257 on: April 04, 2024, 10:23:46 AM »
I think so too, from experience. Do you drop a whole chicken to make the broth?

I've never used Knox.
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1258 on: April 04, 2024, 10:31:39 AM »
Favorite soup ... hmmm .... I'd probably go for lobster bisque, even though I don't much like lobster.

I like most soups a lot.  My "cabbage" soup is a staple around here, I probably will make some tonight.  Is chili soup?  I hear it can be.  French onion?  Yup, the good ones.  Bean soup?  I like a lot, my wife does not.

My favorite Asian dish is Bibimbop dol sot.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1259 on: April 04, 2024, 10:39:35 AM »
Quote from: 847badgerfan on April 04, 2024, 10:23:46 AM
I think so too, from experience. Do you drop a whole chicken to make the broth?

I've never used Knox.
For Pho broth I use beef, but I make sure to use bones, oxtail, etc that has some gelatin. 

Can't use chicken in this house obviously, but that's how it's done for the Chinese version. I did try it once using store bought pork broth and warmed it, cooked in a packet of unflavored gelatin, and it solidified nicely. So I know that works if the broth doesn't do it by itself. 
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