Trans Mod Dim Sum

[mordecai]

My sister keeps Glatt Kosher. She took me to a kosher sushi restaurant once. I ordered the salmon sashimi and I swear they brought me out a small pile of lox.

 

[foodguy]



I figured that Apricat was probably a Chinese specialty. Or is that Korean? All rook same and all.

actually, apricots (and most stone fruit) originate in the highlands of central china. :foo:

 

[itsstillmatt]



actually, apricots (and most stone fruit) originate in the highlands of central china. :foo:

What about apricats? Do they originate in the Chinese women's Olympic testing program? :foo:

 

[dopey]



My sister keeps Glatt Kosher. She took me to a kosher sushi restaurant once. I ordered the salmon sashimi and I swear they brought me out a small pile of lox.

There used to be a good, real, kosher sushi place in NY. I forget what it was called, but it was in Soho. This was 20 years ago, back when sushi was pretty exotic. There may still be, but I don't know. On the other hand, it is a common trend for kosher steak houses to have sushi, which I don't really understand. Perhaps they are really good, but I am dubious (I know one place served my friend frozen, literally, salmon sushi or sashimi and then tried to explain that it has to be that way for health regulations and it would thaw in a minute). I tried to discourage my wife from ordering the sushi at a local, kosher burger/steak place but when she told me she only wants cucumber sushi anyway I gave up.

 

[Douglas]

trans mod is kind of like styleforum's halls of power, so it makes sense then that the jews have taken over here.

 

[TheFoo]



trans mod is kind of like styleforum's halls of power, so it makes sense then that the jews have taken over here.

But notice that they are all clamoring for Chinese food. So, who's really in charge? I think we know.

 

[Manton]



I would like to try Peking Duck one day.

let's have lunch at Shun Lee or Mr. K's then, both are close.

 

[Manton]



Also, all my friends in New York are Jews and "like" to eat dim sum even though they cannot eat pork and generally don't like anything sticky or gelatinous. Essentially, they eat the shrimp dumplings. A small plate each. And then they are done. Meanwhile there I am ordering like a proper Chinese person, with 12-15 small plates covering the table, and liquified pork fat flying out the corners of my mouth. Also, they insist on going at "lunch time," which is like 1:30 in the afternoon, and don't understand all the good stuff will be gone or stale by then.
It's not fun when you do it with people who don't do it right.

wait wut?

 

[TheFoo]



david chus china bistro in bmore serves it. i will try it and report back.
how is it supposed to be served? i never had it, i just assumed from what you said that there was something unkosher about how it was served. like dim sum or something.

They cut the duck by the table, into slices of meat and slices of skin, which should be crispy. They also supply you with very thin "pancakes" (we always called them "wrappers" but I don't know which is more technically correct), hoisin (pronounced high-shen) sauce, which is a dark, somewhat tangy Chinese sort of barbecue sauce (impossible to not like), and scallions.

You spread hoisin sauce on a wrapper/pancake. You can be very liberal with this--the resulting roll should be sufficiently moist. Then you lay out a few pieces of meat, vertically across the pancake. Two or three are the right amount. It looks like a little, but it is enough. Then lay out two or three pieces of crispy skin on top of the meat. Then add a piece or two of scallions if you like (I don't use them). Fold up the bottom of the pancake an inch or so and then firmly roll up the whole thing like a cigar. The folded up bottom is to keep everything from dripping out. Enjoy.

 

[Manton]

in addition to the scallions there is often cold, finely shredded cucumber, long strands like hair.

 

[in stitches]



My sister keeps Glatt Kosher. She took me to a kosher sushi restaurant once. I ordered the salmon sashimi and I swear they brought me out a small pile of lox.

lolz, im not even remotely surprised.

There used to be a good, real, kosher sushi place in NY. I forget what it was called, but it was in Soho. This was 20 years ago, back when sushi was pretty exotic. There may still be, but I don't know. On the other hand, it is a common trend for kosher steak houses to have sushi, which I don't really understand. Perhaps they are really good, but I am dubious (I know one place served my friend frozen, literally, salmon sushi or sashimi and then tried to explain that it has to be that way for health regulations and it would thaw in a minute). I tried to discourage my wife from ordering the sushi at a local, kosher burger/steak place but when she told me she only wants cucumber sushi anyway I gave up.

i find now that just about EVERY kosher joint has added sushi to the menu. a few are ok, most i wouldnt go near.

trans mod is kind of like styleforum's halls of power, so it makes sense then that the jews have taken over here.

But notice that they are all clamoring for Chinese food. So, who's really in charge? I think we know.

still teh jooos

wait wut?

INORITE

 

[TheFoo]



let's have lunch at Shun Lee or Mr. K's then, both are close.

Shun Lee's Peking duck is hit or miss. But I can't name any place in the city any more consistent.

 

[Manton]



Shun Lee's Peking duck is hit or miss. But I can't name any place in the city any more consistent.

you have never been to the one on the east side, which is the original and always good.

 

[itsstillmatt]



Shun Lee's Peking duck is hit or miss. But I can't name any place in the city any more consistent.

You really need to come out here.

 

[in stitches]



They cut the duck by the table, into slices of meat and slices of skin, which should be crispy. They also supply you with very thin "pancakes" (we always called them "wrappers" but I don't know which is more technically correct), hoisin (pronounced high-shen) sauce, which is a dark, somewhat tangy Chinese sort of barbecue sauce (impossible to not like), and scallions.
You spread hoisin sauce on a wrapper/pancake. You can be very liberal with this--the resulting roll should be sufficiently moist. Then you lay out a few pieces of meat, vertically across the pancake. Two or three are the right amount. It looks like a little, but it is enough. Then lay out two or three pieces of crispy skin on top of the meat. Then add a piece or two of scallions if you like (I don't use them). Fold up the bottom of the pancake an inch or so and then firmly roll up the whole thing like a cigar. The folded up bottom is to keep everything from dripping out. Enjoy.

in addition to the scallions there is often cold, finely shredded cucumber, long strands like hair.

this all sounds positively scrumptious.

one thing i can assure you of however, they are not preparing anything at the table at david chus.