Used the YK to make shabu shabu today!

I used to eat hot pot in Atlanta with Chinese friends. A lot of food, and a lot of good friends.

I also had fish head soup in a Malaysian restaurant. It was great.
 
ndoghouse said:
Theres a China Town near where I work that has a Chinese BBQ restauraunt. Their specialty is hot pots. Their seafood hot pot is excellent. They serve it with a fire under it to keep it hot while your eating it. They have it figured out with just enough fuel to keep it hot while eating but when the food gets low the fire burns out so it dont burn your food. Excellent stuff. They also have Peking duck! Thats the best stuff since bacon!
The Farm knife and Farmcata have a similar edge profile as the KLVUK which makes them nice in the kitchen. They sure are nice when you want to smash a clove of garlic too. The weight does come in handy.
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Ummm. That sounds like a "Claypot" dish. A lot of restaurants don't use actual "claypots" anymore, but a metal stand with a metal bowl on top of a flame to keep it warm.

Hot pot is similar to like this:

http://www.yelp.com/biz/hot-pot-garden-millbrae

Hot Pot Garden is owned by a friend of mine, and his ingredients are always top of the line fresh, his experience runs about $35/person, but it is so worth it. If you're in the SF bay Area, it is a must try.

Or this

http://www.littlesheephotpot.com/

Little Sheep is really good, and they are a National restaurant, if you can get to one, I highly recommend it!

Basically, Mongolian and Chinese hot pot is very similar. Chinese hot pot, generally, use herbal broths, and Mongolian hot pots, generally, use, very spicy, or bold flavored broths. The exception is Szechuan, their broths can and will match a Mongolian spiced broth easily.

It is very easy to do at home.

Buy or use a portable burner or hot plate, place a shallow, wide, pan/pot (4 - 5" high, 12" -14" diameter), fill 3/4 high (1 can chicken broth, remainder water), bring to a boil. Before all of this, you buy and prepare your food. Anything goes, just cut everything into bite size pieces. Examples are, very thin cuts of beef, pork, lamb, or chicken. Veggies, Napa Cabbage, regular cabbage, carrots, celery, bok choy, spinach, mushrooms (variety), tofu (silky), noodles, instant ramen, fresh ramen, udon, yam noodles, shrimp, fish, lobster, crayfish, potstickers, wonton, potatoes, whatever else you can think of. Make a dipping sauce of Soy Sauce, Mirin, chili oil, cilantro, green onions, vinegar, sugar...proportion ingredients to taste. Place ingredients into pot slowly, cook only enough for what you can eat at a time. once cooked, take the items out, dip in sauce, and eat. at the end of the meal, you skim the fat foam off of the top of the soup and discard, scoop the soup into bowls for participants to drink. Not too much, because the soup will be very rich, and can be unhealthy if you drink more than 2 rice bowls worth. Hot pot is excellent for diabetics, because there is practically no simple starches, or sugar. Eating hot pot is not a speedy meal, it can take as long as several hours. People joke, drink shots, talk, etc...it is supposed to be a fun, relaxed, and totally fulfilling meal with family and friends.

My Family usually gets 1 lb of beef, or Pork, or Lamb; 1 medium Napa Cabbage, 1 bundle of Chinese broccoli (Gai Laan), 1 lb of whole shrimp, 1 container tofu (silky), 1 container of yam noodle ties, 1 small bag of fresh ramen noodles, 1 Japanese fish cake (sliced), vietnamese beef balls (can just use cut up hotdogs), enoki mushrooms, oyster mushrooms, shitaki mushrooms, and some fresh fruit to end the meal. This will easily feed 4-6 people.
 
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I remember seeing "Ming" the cook on GBH public TV using the shabu shabu method. Drop the meat in and say shabu shabu... its now ready to take out and eat. I guess the cut of meat is key to a good experience.
 
gurkha berserka said:
I remember seeing "Ming" the cook on GBH public TV using the shabu shabu method. Drop the meat in and say shabu shabu... its now ready to take out and eat. I guess the cut of meat is key to a good experience.
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Yes, sliced ribeye is the usual, but flank, and skirt steak work well too. Actually anything works, as long as it is sliced thin, or small. The hot water will cook it, just keep an eye on it, it cooks super fast. I just throw in my sliced ribeye, for about 5-8 seconds for about medium rare, rare is about 3-5 seconds. I put sliced pork in for about 10-13 seconds. Fish about 20-30 seconds, veggies, about a minute or more.
 
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I need to print out your post cul! That sounds great. That Wagyu beef sure looks good just as it is. Id eat that stuff raw. I bet it would be good just dipped in the hot broth to warm it up then well...DD:p
Here's one of my favorites:
http://firstchinesebbq.com/
When you walk in its hard to walk past the displayed row of roasted duck without having some. I usually order my regular lunch and take a whole duck home with me. No hot pot pics on the website? Hmmm? IIRC they have a stand like thing with a gel can (sterno) under a really cool hand hammered solid brass wok.
 
I know for a fact Auntie has a farm knife in her kitchen and I'm gonna roll out on the limb and suggest that nobody gives auntie a hard time in the kitchen.
 
Yes

Any good cut of beef works! The nice thing is that you can buy in bulk, cut as needed, and put back in freezer.

I find it's easier to cut when slightly frozen
 
ndoghouse said:
Yep! This man knows okra:thumbup: Cant let it bleed out! Dont cut it till your ready to use it. That looks great with shaved beef! Good job with that Yek Chirra! I havent tried mine in the kitchen yet but I bet it would perform well. Ive been using my Farmcata.
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OH, Thanks so much Dog! I haven't gotten my mind off of acquiring a Farmcata since you posted this picture! I will not rest until I have one by golly. I emailed Auntie as did SingleGrind and was advised to check back later. This was before I knew of the Nepali people's plight.
 
Oh your very welcome BB. Glad i could help ya suffer....uh i mean with supper! Farm knife is way cool to. I wanted one forever but this came to live with me first. I always wanted a Falcata also. Guess this Farmcatta was meant to be eh? I do like that handle on it. Kinda has that Barong feel.
 
I felt like going to the Exchange and posting I was looking for one. However, with a moments thought, I realized I'd rather wait and make sure the money goes where it belongs.
I've never had Chinese Hot Pot although, I'm partial to Vietnamese PHO which I believe is similar. I never thought I would eat such tasty morsels like tendons and tripe and enjoy them so very much. I guess my appetite and kukri likes are similar, not much I don't like.
 
Bigbore577 said:
I felt like going to the Exchange and posting I was looking for one. However, with a moments thought, I realized I'd rather wait and make sure the money goes where it belongs.
I've never had Chinese Hot Pot although, I'm partial to Vietnamese PHO which I believe is similar. I never thought I would eat such tasty morsels like tendons and tripe and enjoy them so very much. I guess my appetite and kukri likes are similar, not much I don't like.
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Pho and Hot Pot are 2 totally different dishes, not to mention methods. It's like comparing fish to a lobster. The only remotely close ingredient is the broth somewhat, but not really, and the idea of putting raw beef into the soup to cook. Rare beef in Pho is cooked way too long, it's basically well done, and tough, by the time it gets to your table. Best to ask them to put the raw beef on a side plate for you, so that you dip it into the hot pho, and take it back out before it's well done.
 
I know you are far more knowledgeable than me in regards to this matter. However, I must add, any PHO I've ordered with beef, it has always been on the rare side. Now, I'm only talking two establishments albeit about 50 times collectively, one in Ft. Lauderdale and the other in my home town in Illinois. I can't tolerate well done. I'm more of the Pittsburgh style or walking it through a warm room type.
 
Bigbore577 said:
I know you are far more knowledgeable than me in regards to this matter. However, I must add, any PHO I've ordered with beef, it has always been on the rare side. Now, I'm only talking two establishments albeit about 50 times collectively, one in Ft. Lauderdale and the other in my home town in Illinois. I can't tolerate well done. I'm more of the Pittsburgh style or walking it through a warm room type.
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Man, you are so lucky, getting the beef rare in your Pho is super! I've had it come out a couple times like that, but usually, it's cooked through by the time I get it. I was just thinking, maybe some of the establishments here put everything into the bowl first, and pour hot soup over it, instead of putting in hot soup first, then the ingredients, which would help retard the cooking of the meat so fast.
 
cul4u01 said:
Man, you are so lucky, getting the beef rare in your Pho is super! I've had it come out a couple times like that, but usually, it's cooked through by the time I get it. I was just thinking, maybe some of the establishments here put everything into the bowl first, and pour hot soup over it, instead of putting in hot soup first, then the ingredients, which would help retard the cooking of the meat so fast.
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I think you're on to something. The beef in any Pho I've ordered has been at the very surface of the bowl. We have a very large China Town in Chicago. I've never ordered a hot pot. Now that you have me salivating thinking about it, it will be sampled soon. Better yet, I should use a kukri and follow your recipe.
 
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