Big Bunny
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Posts posted by Big Bunny
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I can't post a picture. I have mislaid the cable that hooks my camera to the computer. Dumb!
Anyway, the ingredients in this stuff are "scollop" extract, yeast extract, starch and sodium benzoate. I haven't opened the bottle, because that means immediately putting into into an already-crowded fridge.
I'll just have to pick out a simple recipe that uses oyster sauce and give this stuff a try.
Thanks to both of you.
BB
[editted spelling]
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This isn't like XO. XO is complex, this is just scallops.
No MSG, by the way, but some preservative(the bottle is at home, so I am unfortunately forced to remember what I can.)
From the "outside", it seems like an alternative to oyster sauce.
I could imagine combining it with other flavors, though.
I don't remember seeing this before. Maybe it has been around for a while, but I never noticedd it.
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"Is it like a blended sauce or one where you can see scallop pieces?"
You can see threads of scallop. The label says something about using it in cooking or as a table sauce.
I guess I'll just have to experiment.
BB
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The other day I came across a bottled sauce made with scallops at my local Chinese grocery.
Is this used like oyster sauce?
I haven't opened the bottle yet, but it looks good.
BB
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French toast and grapefruit marmalade, sprinkled with powdered sugar.
Coffee.
BB
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I love HP books.
They are the "penny candy" of cookbooks, and have given me lots of good recipes - as well as the pleasure of impulse buying.
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I can second Aglaia Kremezi.
"The Foods of Greece" is a great companion to "The Foods of the Greek Islands".
Her smaller book, "The Mediterranean Pantry: Creating and Using Condiments and Seasonings" is a great how-to for pickles, liqueurs, spice mixes, etc. She gives a simple recipe for cherry liqueur that I make almost every year.
BB
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the restaurant industry, American and non-American, had taken the term and were applying it indiscriminately.
Yes. "Tapas" quickly became an interpretation of an interpretation of an interpretation.
On the other hand, some places picked up the spirit of tapas without doing anything actually Spanish. "Tapas", as so aften happens, became a trendy handle for something more general.
In the U.S., almost everything becomes "more general" - not always bad but it sometimes hinders communication.
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Sangria goes with hot weather, not food.
Yes, chilled fino is perfect with traditional tapas.
I don't believe it is fair to call American "tapas" bastardized. The idea of finger-food, mezze, appetizers, etc. is universal. What makes tapas unique is that it is the Spanish way of doing finger-food.
I believe that Casas herself may have started the idea of tapas as a "lifestyle". It certainly calls up images of urban life, and many little "meals" on-the-run; hopefully adding up to real nourishment. If you accept that general principle, then it makes sense to "invent" American tapas, as it were.
On the other hand, if you visit D.C., don't miss Jaleo.
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Thank you, both.
These all look interesting.
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I am a fan of Early Radio.
At one time, the sponsor for "Suspense" was Roma wines. Whenever I listen to these old ads, I am reminded of a time, 50 or so years ago, when the only California wines we heard of were Roma and Italian Swiss Colony.
Obviously, there has been a lot going on - before and since the fifties. Is there a good book, or books, on the regions/people/estates that traces:
1) the science
2) the wines
3) the totally changed image of California wine?
I know this is a big vague question.
Thanks,
BB
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That's right.
A half-gallon of milk makes about a half-pound of paneer.
BB
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I can second both Thompson and McDermott. Some times you want an encyclopedia; others the simple approach is perfect.
I would also recommend "Vatch`s Thai Street Food" because it adds so much color to an already brilliant cuisine. Street food of any cuisine is fascinating.
"Hot, Sour, Salty, Sweet" is a wonderful book. It is inspiring to follow their journey. My interest in Asian cuisine grew from a love of arm-chair travel, and this is definitely a fine trip.
I could imagine a whole series of cookbooks based not on countries, or regions in the ususal sense, but on rivers.
BB
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I made Monica's Chilli Paneer last night, with paneer made from "Vitamin D" milk the night before.
This is a lovely recipe - great comfort food.
My grocery didn't have hot green peppers, so I used a green bell pepper plus dried chilies, then removed the dry ones. The effect was convincing.
I had this with Jasmine rice, Sam Adams Cherry Wheat, some Almond Rocha and a red pear.
I hope to explore Indian-Chinese cooking. It is fascinating that cuisines have fused for millenia, but somehow don't produce "fusion food."
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Question: I like to buy rice in quantity -- but how do you prevent weevils and other meely, wormy things from taking up residency in you rice? I recently bought sticky rice which was, after only a couple of weeks, very um...active. I'm now quite wierded out when I approach the rice cooker.
I would try looking for a more reliable dealer. The few times that I have had serious problem with bugs, they came home from a store that didn't keep their goods properly.
Of course, it is natural for an occasional moth to hatch, but usually one or two is not a problem. If the dealer "moves" his product, and generally keeps packages intact, the problem is definitely minimized.
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The place where I have maki for lunch is a Korean-owned N.Y. style deli here in Baltimore.
They do an excellent job of supplying a large variety of dishes, but I suspect that experimenting with the maki is one of the few creative things that they get to do.
The young woman at the checkout is quite proud of their experiments, although I don't know if she does any cooking herself. When I got the boiled-ham roll yesterday, she asked me to give her any suggestions I could think of.
I am a good cook, but rarely invent anything. The only input I have been able to come up with is that the rolls seem to be getting too complex. One idea I had was to put the ham on the outside, and just put a slice of pickle in the middle - try for one, simple good bite.
I get their maki once or twice a week. It is an excellent, inexpensive light lunch.
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One of my favorite lunch spots has been experimenting with the content of their rice rolls. Nothing too outrageous, but for a couple of months now they have made maki with tuna salad.
Today, I had maki made with thin strips of boiled ham. Maybe this is a bit far, I think; then I wonder how far "authenticity" can be stretched or has been stretched?
In a way, this is a similar question to our discussion of pasta on the Indian board.
What's "In" and what's "Out" of maki?
BB
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I'm from Northern Illinois. The grade school band parents' (read "Mothers'") meetings were always "pot luck."
Tuna, noodles, yellow cheese toppings, canned soup, canned corn, lots of Jell-o.
The scary thing is that some people could ruin a tuna casserole.
BB
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The only time I have substituted tofu for paneer is in matar-paneer. It actually works quite well. If the tofu is cut into "dominoes" and browned moderately it produces a fine dish.
Of course it is not "the same." I did this partly out of curiosity and partly because I didn't feel like making paneer or bussing across town to get some. I have done it several times now. I have been curious to try the same substitution elsewhere, but haven't yet.
By the way - our local(Baltimore) Korean merchants are an excellent source of good, freshly-made tofu. That makes a difference. The best tofu is mild, but definitely not tasteless.
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Monica and Rushina, please do post your recipes.
I have been away for a while. As I re-read my posts here, I hope that they don't seem too pompous. Theological analogies can be perilous.
I have really enjoyed everyone's response to my question. We all have our "absolutes", usually learned in childhood. For me, the taste and texture of pasta is an important one.
Of course, as I learned about Asian food, I came to love rice just as much. It is interesting that we generally agree that "this goes with (this) pasta" or "that goes with (that) rice", but exactly what the "chemistry" is remains elusive.
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Of course, most people really don't care one way or the other. It can be quite dismaying to suggest Chinese food to someone, and have them immediately propose a Japanese restaurant.
I guess it is like the theological concept of "invincible ignorance."
BB
What does that mean?
In theology,if someone is "invincibly ignorant", they cannot be held accountable for their lack of faith, or whatever.
I fear most people will remain eternally unaware of the variety of foods around them, therefore innocent in their lack of response to offers of better things.
Fusion food is like postcards of places you haven't really seen. There is the feeling of having been somewhere, when you haven't. That somewhere probably doesn't exist. Your ignorance remains invincible.
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I agree.
Fusion, potentially a powerful idea, end up as dabbling.
Sadly, these styles draw people away from trying real (as close as it can be in the U.S.) cuisines.
Of course, most people really don't care one way or the other. It can be quite dismaying to suggest Chinese food to someone, and have them immediately propose a Japanese restaurant.
I guess it is like the theological concept of "invincible ignorance."
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Fusion has become so silly.
What you have done is to follow your instincts, and expanded individual cuisines thereby.
"Fusion" is usually just misguided tricks, with some sort of sweetish sauce.
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As much as I love Italian food, I don't like to combine Indian food with Italian food. May be I am too old fashioned - I don't like fusion cuisine. I like to cook both Italian and Indian in the traditional way.
It is probably partly culture and partly tastes.
I feel the same way. The tomatoes and onions give everything so much in common, yet the other spices and herbs are so completely diferent.
Because I like to try different styles of cooking, I sometimes have very interesting mixes of leftovers. Rarely, if ever, can I enjoy Indian with Italian, or Chinese, or whatever.
I feel that plainish rice is more likely to go with anything than most "starches", but, as mongo_jones points out, as soon as the rice has character of its own, it begins to assert itself.
BB
The hardest working meals?
in Cooking
Posted
Long ago I stopped the grapefruit ritual. I like the fruit as it is, without sugar or anything, so I peel it like an orange and section it. It is not as neat as a tangerine, but it is so much easier than cutting and sectioning. Also, unused sections will keep for a few days in the fridge.
I once spent the six hours to do Diana Kennedy's recipe for "Mole Poblano." I was very happy with the result - glad to have the well-written recipe - and a bit pleased with myself. I would gladly do it again for the "right" dinner guests.
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