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  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Momomo
    Young's Fish Market
    Alan Wong's Pineapple Room
    Mediterraneo
    Cafe Sistina
    Indigo Eurasian Cuisine
    Gyu-Kaku
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Rokkaku
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    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

    onokinegrindz (at) yahoo (dot) com

    The following posts should be completed someday (!):

    New Diner's Drive In
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    Penang Malaysian
    Chez Panisse
    Shalimar
    Zuni Cafe
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    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    2008:
    San Francisco, CA
    2/14-2/18

    Sydney, NSW, Australia
    5/23-6/01

    London, UK
    11/21-24
    Paris, France
    11/24-27
    Chicago, IL
    11/27-30
    Seoul, South Korea
    I won't be able to visit Korea this year.
    2009:
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China
    Singapore

    Hopefully, some of you can provide me with recommendations for some good eats!

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« Yakiniku Koryowon (Korea House) | Main | Pho Saigon »

May 04, 2004

Comments

lance

Glen,

I checked around for bread flour. Saw King Arthur's Bread flour. Would that do? What brand do you use? thanks

Glen

Hey Lance,

The diference between all purpose and bread flour is the amount of gluten (protein). Gold Medal all purpose has 3 gm. while it's bread flour has, I think, 4 g.. For noodles, any brand is fine. For breads, that is another story. I like King Arthur's and Gold Medal for any breads. Portugese sweet bread has a nice soft "tooth feel' but that comes from the addition of potatoes like in challah breads. But back to noodles. The Japanese "water" noodles, as opposed to Chinese "Egg" noodles uses an extuder machine that makes that wrinkled look, whereas Chinese noodles are rolled out and cut by another machine. I made some last Sunday.

Jo

You use potatoes in your challah? No kidding? Who taught you that? I learned from a woman who is a Hassidic from Romania. I learned several other yiddish dishes from her as well and I've discovered no cookbooks with anything even close to her ingredient combinations, or, as in the case of her cholent, cooking methods. This was in the "Tri-Borough" area of New York City (Brooklyn perhaps?) and the other Hassadim cooked the same. But nothing like it have I found since leaving the area.

Lance, I buy "bread" flour from Costco in the 50 lb sack. I use it for everything and except for pie crust, it's works a charm.

Kirk

Hi Reid - I share your terror. My Mother In Law makes Shandong Hand Cut noodles from scratch that are terrific - totally intimidates me, I'll never try to make a noodle.....

Jo

Oh come on guys, noodles are not that difficult. Granted the hand pulled Chinese style seem daunting and in fact, probably are. But noodles have very simple basic beginings. I did a comment awhile back somewhere about a flour & egg noodle I couldn't remember the name of at the time. They are called "rivels" and they are (I believe) of Pennsylvania Dutch origin. They go into chicken soup so have your soup boiling gently, scramble an egg and pour it into a bowl of "too much" flour. Beat with a fork. The resulting "clumps" are the rivels which you drop into the simmering soup. When they float to the top, they are done. I like these in a very gingery chicken broth with only a few bits of meat and a squeeze of lime. Good "sick" food. Get these under your belt and you won't be so intimidated with the next level, like a Euro or "suthin" style dumpling. I'm pretty good with both. The Euro being gnocchi and the American being a rolled noodle that is the hallmark of southern style "Chicken & Dumplings". NOT to be confused with the biscuit style "dumplings" from other parts of the country.

Kirk

Not if you have to make Mother In Law perfect Shandong Hand Cut noodles!

Jo

Kirk, I'm begining to think you might be a wee bit hung up on your MIL...

lance

Glen,

Thanks for the info. Will try it with the King Arthur's Bread flour. Sounds like you made your own saimin noodle often. Once I made spaghetti noodles. Use the pasta machine. Then sprinkled some flour and squashed the noodles with my fingers to make it look like saimin noodles. Not quite like saimin noodles. But probably I'll never find a inexpensive non-professional extuder machine, so that's got to do for now.

Your Portugese sweet bread sounds interesting. Please talk about that some more. Must be ONO and just as good as the "old" King's Bakery on King Street!!!

Kirk,

Your Mother-In-Law makes Shandong Hand Cut noodles from scratch!!! Wish you could show use a video of that. Must be really interesting to watch her. And then to taste those great tasting noodles. Must be nice. Any recipe? I would like to attempt at making that also.

Kirk

That's the thing - there are no recipes, totally from scratch and by feel - when she visits next year I'll document the Handmade Dumplings, noodles, and Shandong breads, and Mantou.

Jo

What exactly is "Shandong"? Is it a region like Sichuan?

Lance, have you ever made bread? How about biscuits? I ask because when making noodles, as Kirk says, it's all about the "feel" of your "paste". If you have a stand type of mixer, particularly OSTER or KITCHENAID brand, you can purchase both roller and extruder attachments for a reasonable cost.

Also, you might be able to purchase a hand crank roller fairly cheap from a garage sale or second hand shop. Another tool you might want to investigate is a "chitarra". This is an Italian gizzmo that is a board with rows of screws on each end and strung with wire. Sheets of dough are layed across the wires and "pressed" through for a nice uniform thickness.

You know what you might want to do is investigate either a Sur La Table or a Williams Sonoma shop. Check out what they have... hang on a sec... http://www.surlatable.com/common/google/search.cfm?query=pasta&page=1&collection=ecom_product
All the pasta making equipment you are interested in is on the first page. Sorry, no store near you.

There is a Williams Sonoma! Here is the store location link...
http://ww1.williams-sonoma.com/cs/index.cfm
I like the look of their pasta machine, but for the price, I have this thing called "rolling pin". Actually, for pasta, I would like a marble pin because my lightweight wooden pin makes for a workout!

Back to the Shandong Handcut Noodles, are these anything like the "hand pulled noodles" noodles that I've seen made on "Yan Can Cook"? The fellow has a mass of dough that he stretchs as long as he is tall, then flops it on a floured table and liberally sprinkles with more flour, then brings the ends together with a sort of twisting motion and stretchs again, flop, flour, twist, stretch, about a dozen or so times until he has seemingly thousands of 5' strands. He then cuts off the end "handles" and cooks. I can't remember how, it's been ages. But I sure would like to give that a shot!

Kirk

Shandong is a region, in Northern China - it's where TsingTao is located. Unlike what most in the US is used to, very little rice is eaten - it's mostly dough based, lot's of bread, noodles, and dumplings like Jiaozi(potstickers)Knife Cut noodles are made from a dough rolled flat. The noodles are somewhat wide and very rustic, and very common in soups. There are many Knife cut noodle dishes used in Muslim/Islamic Chinese Food.

Jo

Cool, thanks Kirk!

Dave

We were there last week! It tasted sooooooooo good!!

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