Yes, It IS About the Food OR Two Foodies Do WDW From Table To Table--TR - Page 24 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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You wouldn't need a deepfryer for Japanese fried chicken. A fairly deep skillet that would hold 2-3 inches of oil or a wok with candy/deepfrying thermometer should work fine. Better still would be an electric skillet as the pieces are fried a few at a time in oil that must be kept at 350 degrees.
I have a Japanese steamer-fryer that I'll use since it's a bit deeper and smaller in area than an electric skillet. We use it for shabu-shabu (hot pot DIY cooking) mostly, but it works for sukiyaki, too.
Will let you know if I get it right and how I did it!
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Hmmmm, perhaps you had a different coffee brewer than we, Dave. This one was a spaceage looking vacuum pot. No press involved. I've had a French press, a Bodum, and this pot didn't resemble it in the least.
I'll see if I can find the brand, German-made as I recall.
I always thought it was a French press they used at V&A's, but the one in the photo is the one! My mistake!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
They make very good coffee as long as it's not ground too fine which leaves a sludge of sediment in your cup. I goodwilled ours eventually. They're a total pita to wash, I think.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
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This is the reason Her Dotness has been delayed. I'm a lucky man to have such a great and adventurous cook as a wife. We start with a lovely egg drop soup, made from scratch, of course.
Then the main course is Japanese fried chicken with a cucumber and daikon radish salad. The dipping sauces are definitely not Japanese. Honey Mustard salad dressing and Peter Luger Steak Sauce. If you can get the Peter Luger sauce in your local specialty store or supermarket, do so. It is not made for steaks, but as a salad dressing at the steakhouse for their wonderful Beefsteak Tomato and Onion salad. Growing up in Brooklyn where Peter Luger Steakhouse is located we learned how great a dipping sauce it is on believe it or not Chicken Mc Nuggets!
3 Tbsp. Kikkoman soy sauce (Do not use LaChoy! Chinese soy sauce has a very different flavor.)
1/2 Tbsp. grated gingerroot (peel first)
1-2 garlic cloves, minced
1 Tbsp. good sake
Fresh ground pepper if you want it spicy (We didn't. Still totally yummy)
Dump in chicken, seal bag and moosh it around till chicken looks well-coated. Marinate in fridge for at least an hour, longer is better, turning bag occasionally.
Heat at least 2" of cooking oil in whatever you're using to cook this until it hits 350 degrees. One of those brass basket strainers on a long bamboo handle is perfect for this. Easy to move the pieces around and get them out of oil easily, but you could use tongs.
You'll need potato STARCH, not potato flour. (Bob's Red Mill brand is in large supermarkets in the health foods area, or Whole Foods sells it.) Dump out a layer of it onto a plate or into a shallow bowl. Put a few pieces chicken into potato starch and roll them around until well coated. Put about 6-8 into oil at a time and keep them warm in oven as you cook batches. You don't want to overload the oil which drops the temp too much.
Cook until they're a nice golden brown and transfer to warm oven in single layer on a cookie sheet until all are cooked.
Serve with your choice of dipping sauces. We were very inauthentic and used, as Drew mentioned, Peter Luger sauce and an excellent honey-mustard salad dressing. BBQ sauce or ranch dressing could be yummy, too.
Oh, btw, will add my eggdrop soup recipe if anyone wants it. Easiest stuff ever to make!
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Last edited by Her Dotness; 02-01-2015 at 08:49 PM..
They make very good coffee as long as it's not ground too fine which leaves a sludge of sediment in your cup. I goodwilled ours eventually. They're a total pita to wash, I think.
I definitely can imagine one of those FPs leaving a lot of grounds, but the coffee must be so good! The coffee from those used at V&A's is just amazing. For some reason, I thought it was a French Press. That Food and Wine site looks like it's for me as I'm such a foodie! I may eventually get that coffee brewer that V&A uses and only use it for gatherings! ....depending on price.
I've actually dined at V&A's ten times now in every trip since 2003. The only one not being my first in 2002, when I was apprehensive about it. That's 7 times in the main dining room and 3 times at Queen Victoria's Room (same menu as Chef's Table) I do love my food and always different every time with some similarities of course! I try to alternate the two rooms year by year and use my Disney Visa Reward Dollars for QVR! It is so worth it, if you love your cuisine as I do and I know you do as well!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Yer gonna cough up about $300 for a Cona, Dave, I just found on Amazon.
They do make just fabulous coffee.
That is steep as I expected it to be, but probably worth it as it should have a long life! The coffee they make at V&A's is amazing with these! Would like to know what coffee they use!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Jumping into the coffee discussion. I like espresso with a bit of 1/2 and 1/2 in it, and other deep, rich coffee. Bitter is fine, sour is NOT. I had a french press forever, and I just couldn't get the coffee right.
Don't get me wrong, I drank it, but it just wasn't what I wanted, exactly. I jimmied the wait time, the amt of grounds, everything I could think of. I watched YouTube videos. I couldn't accept that I would have to BUY espresso when I wanted the coffee I really love. And a counter top esspresso maker wasn't an option in my 2x2 ft counter space in my teeny tiny apt.
I used to love my coffee when I lived in Belgium. There everyone used a stovetop cafetiere. They were cheap, about 10 bucks, but here in the states, they weren't common for a long time, and they were pricey!
Then I found one for about 10 bucks at TJ Max Home. I bought it without hesitation, and am in love with my coffee again. Have been using the same one for over 3 years with perfect coffee every time.
Did I throw out the french press? No, now we use it as a milk foamer. This absolutely is WAY WAY WAY better than any other method of foaming milk I have found. By pouring in heated milk and agitating, we get a very solid foam that lasts until the last drop of coffee has been drunk, at which time we can scoop the foam out with our fingers.
Just thought I'd share a bit while we wait for the V and A report to come in!
Yep, that little espresso pot is actually better than the espresso maker in my Krups machine. Reviews I've read say it's the only reasonably priced device that produces a bit of crema. I get squat with my Krups although the flavor is great.
The only drawbacks to this pot for me were that I found it a bit of a pain to wash as well as having difficulty adjusting the heat on an electric range.
If I must have a really authentic espresso, I go to a local chain which does fabulous coffees.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Preview: All It Needs Is Editing and Polishing, and the V&A's Review Will Roll Out
Just finished it a few minutes ago, so don't get too excited as it'll likely take me a day or two to make sure I'm satisfied.
But, we'll get it posted with its nearly two dozen photos as quickly as we can.
Holy Guacamole! It's almost 5:30 already! I've gotta throw together some dinner. Pork medallions with a fantastic Stonewall Kitchens Maple-Bacon-Onion Jam most likely. A lazy-Dot dinner, in short.
Cy'all later...
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Last edited by Her Dotness; 02-02-2015 at 06:31 PM..
Yep, that little espresso pot is actually better than the espresso maker in my Krups machine. Reviews I've read say it's the only reasonably priced device that produces a bit of crema. .
Yes, the machine absolutely does result in crema. I just kinda rinse it and give it a scrub now and then. Doesn't seem to do much harm. I think of it as a *patina*.
Coming Soon: The Review You've All Been Waiting For: V&A's Chef's Table
The text is complete, edited and polished, ready to post.
Unfortunately, Drew had a schedule change this week and is too tired as yet to do the photo plug-ins. Can't imagine why he'd want to hold off awhile on doing those when there are only 24 photos in the thing.
Perhaps we'll get it all together this weekend, but anyway, it'll be coming at you very soon.
__________________
“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
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My mistake! 
I'm a lucky man to have such a great and adventurous cook as a wife. 
We start with a lovely egg drop soup, made from scratch, of course.
If you can get the Peter Luger sauce in your local specialty store or supermarket, do so. It is not made for steaks, but as a salad dressing at the steakhouse for their wonderful Beefsteak Tomato and Onion salad. Growing up in Brooklyn where Peter Luger Steakhouse is located we learned how great a dipping sauce it is on believe it or not Chicken Mc Nuggets!
For some reason, I thought it was a French Press. That Food and Wine site looks like it's for me as I'm such a foodie! 
I may eventually get that coffee brewer that V&A uses and only use it for gatherings! 
The only one not being my first in 2002, when I was apprehensive about it. That's 7 times in the main dining room and 3 times at Queen Victoria's Room (same menu as Chef's Table)
I do love my food and always different every time with some similarities of course! I try to alternate the two rooms year by year and use my Disney Visa Reward Dollars for QVR! 
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