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Tamar G

Clueless questions II (The Ones You Really Want Answered)

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I don't remember if I liked it. I do remember the pink scum inside the blender that took forever to soak and scrub out, and yanking with pliers on the connective tissue that wrapped around the blade rotor.

 

Wow, people really are blending that bird. For the pan or grill, though. Maybe what I want to do am compelled to do is closer to reverse-engineering a McNugget. When I make dim-sum-style steamed meatballs (from preground meat) I use baking soda to add springiness. For frying, maybe egg white and cornstarch.

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In the early nineties, guided by an old-school Chinese cookbook by the likes of Irene Kuo, or Craig Claiborne and Virginia Lee, I made chicken patties per a recipe that said to puree skinless breasts in a blender, then probably mix them with something starchy, then slide them into relatively-low-temperature deep fat till they fried up into juicy pillows of poultry.

 

I can't find the recipe. I still have The Key to Chinese Cooking (about which I've just found this wistful encomium) and have tried Google Book's limited search of Claiborne and Lee's Chinese Cookbook. Any further Google-fu leads me only to pancakes with chicken, not pancakes of chicken. It probably came from a library book. Unfortunately even NYC libraries replace old books with new ones over almost thirty years.

 

I would be grateful if anyone could help me find this. I need to know that I didn't invent it.

 

In addition to being a pain in the ass in other threads, I'm a fount of useless  useful information. And I happen to have a number of old-school Chinese cookbooks. So I offer:

 

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Now this recipe is not the recipe you appear to be looking for, though it uses chicken breast, in a blender, in order to make the fillings, along with other ingredients which might be right up your alley. It's the only recipe in this book which meets your blender criteria.

 

I've also checked the aforementioned Irene Kuo book, to no avail. As well as Craig's NY Times Cookbook, with the same results. 

 

The recipe above, posted by voyager, would probably not be Chinese, due to the butter and heavy cream stuff.  I'll keep looking - some of this stuff is dusty!

 

ETA:  Plenty of chicken pattie (sic) recipes on the interwebs. Many are Thai - ish.

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i'm going to suggest that the filling from almost any chicken shumai recipe that calls for cornstarch and egg whites would work as a fried patty or fried meatball. super finely minced water chestnuts or bamboo shoots would be a nice texture addition. 

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Thank you all. I'll distill all that into some experimenting in a few weeks. (This week is for chores, and next week is for this year's last barbecue at the Jersey shore, with my dying smoker).

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Today we're "join[ing] Chef Michael Anthony of Gramercy Tavern and Sarah Gray Miller, Editor-in-Chief of SAVEUR, for a celebratory four-course lunch in our private dining room, followed by a discussion with Michael, Sarah, and Dorothy Kalins, founding editor-in-chief of SAVEUR, on the evolution of food and restaurant culture, food media, and more" at Gramercy.

 

I was going to ask about how Saveur was faring after Food & Wine's decline. But a little new reading makes me think this could be more of a wake. Any softball questions I might ask?

 

If anyone else is going, I am bald and will be wearing an inappropriately bright button-up, and lovely spouse will be lovely and probably in gray and black.

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Lovely spouse hadn't known this was going to be a talk. She was just happy her fingers had been fast enough to get us reservations, as were the several other randos at our end of the table.

 

The rest were a clubby industry bunch cast by Woody Allen. The emeritus/founding editor spoke of Instagrammy relevance stomping on the face of contextual authenticity. The new editor in chief said social networking was bad except when it was good. Chef Anthony and the sommelier were cheery and chatty. Weirdly, later I could not find Michael Anthony's own Instagram; instead, googling led me only to these two dudes.

 

The roast chicken with madeira sauce was Saveur's dish, but no way was that intensely flavorful juiciness pan-roasted, unless I cook it just as well tonight per their recipe, without a sous vide gadget, which I have been forbidden to add to our kitchen. My photo and Saveur's photo follow. Gramercy's staple chilled-corn soup, which I haven't had, was made with coconut milk instead of honey, and well liked. Lovely spouse misses Chef Nancy's pastries enough to hate Gramercy's current desserts, which she usually never finishes, but this time she wiped clean her plate of glazed strawberries with "whipped vanilla cheesecake, angel food cake crisp, and sorrel ice," as did I (final photo).

 

Four pours of wines (including for a forgettable chickpea pancake w/ squash course; I'm going to try my first panisse tonight, instead) were modest enough that I could still jog for groceries in the afternoon. 

 

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At some point there was a conversation about getting around the NYS law requiring low-flow shower heads. Does anyone know if NJ has the same law? My preference is to just cross the bridge. Otherwise, I'm going to have to have one shipped to a friend in Chicago.

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At some point there was a conversation about getting around the NYS law requiring low-flow shower heads. Does anyone know if NJ has the same law? My preference is to just cross the bridge. Otherwise, I'm going to have to have one shipped to a friend in Chicago.

i might a few brand new leftover luxury showerheads from a construction project

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When I lived in Queens I had a low-flow showerhead that was still pleasantly powerful.  I wish I could remember what brand it was.

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