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Everything posted by Sartain

  1. Like liuzhou said, different versions of sweet lotus seed paste are usually varying degrees of tan color. But sometimes I've seen the restaurant add food coloring to the paste for longevity buns to make them red, probably for the occasion.
  2. I love the dessert at the end of a birthday banquet - the "peach"-shaped longevity buns that are filled with sweet lotus seed paste. My cousins and I would fight over them. The aren't that different from the lotus seed paste buns one gets at dim sum, but the shape evokes the longevity peaches in the Queen of Heaven's garden.
  3. Sartain

    Salami Safety

    I would be wary of sliced cured meats left on room temperature for days, but then I am firmly in the "when in doubt..." camp. A related question: if left whole, how long can a salami stay safely in room temperature?
  4. This thread is a great resource for a new traveler to the Lake District! Apart from the fine dining places like L'enclume and The Samling, are there more low key, young persons (9-15) suitable restaurants that one shouldn't miss?
  5. Thanks, Johannes. Really looking forward to some authentic Scottish flavors and will keep your recommendations close at hand. I'm longing for the stroll down the Royal Mile already!
  6. My Boss finally (!) approved my summer vacation, so I'll be heading across the pond with my extended family to spend two weeks in London, the Lake District (probably Windemere), Edinburgh, and Dublin. I've already made a reservation for my birthday dinner at St. John, but not having been to any of these places before I would heartily appreciate any suggestion from the wider eGullet community. We are a group of 8, ranging from 9 to 74. The kids have been well-trained on long, fancy dinners so that won't be an issue, but we would need some pointers to those restaurants / fish & chips / quick food joints to fit in to what I would expect is going to be a rather hectic touring pace. So really any suggestion, at any level, is welcome. Thanks in advance!
  7. Beautiful pies! Your stretching skills look pretty good to me. Whenever I try it comes out less round than rectangular-with-rounded-corners. I just call it "free form" - yeah, I meant to do that.
  8. Thanks for your suggestions!
  9. I'm going to be in Doylestown for 2 weeks. Any recommendations? I'll gratefully take all recommendations but one or two places suitable for client entertaining would be great. Thanks.
  10. Does anyone have a recipe for the peach shaped birthday buns (壽包) that they can share? It's my mom's 70th birthday and I would love to conclude the dinner I'm making her with some of these. I've made steamed buns (Char siu bao) before so I think I'm ok with the dough, but if someone can give me some pointers about the shaping and filling I would really appreciate it.
  11. I second many of what's already been said, but multiple spoons, towels and bowls are essential. My contribution to the list would be silpats - for uninterrupted baking.
  12. I've been tempted to give them a try, and that video and the gloves tip may have finally pushed me into it. I noticed in the vid he said 350F oven - that's considerably cooler and more forgiving on those of us without asbestos fingers.
  13. When making a peach pie, I will never again blindly follow the alternate instructions given by an author to "put the [juice of the macerated peaches] into a heat proof bowl and microwave on high" for something like 12 minutes. My stovetop with busy with other simmers and reductions, so I happily poured the juice into a pyrex bowl and popped it into the microwave on the other side of the kitchen. Promptly forgot all about it until I kept smelling sugar burning and couldn't figure out where it was coming from. I happen to glance over at the microwave and saw this column of brown smoke pouring out, gathering sinisterly like a death-eater from the Harry Potter. In the microwave was the pyrex bowl ablaze, still turning round and round. So, yeah, I'm in the market for a new microwave. Guess I'll pop over to the Kitchen Consumer thread and check that out.
  14. This book stayed on the shelf for a while after last year fresh fig ice cream came out icy. This past weekend I decided to pull it out again and made the basil ice cream and blueberry frozen yogurt. Both came out wonderfully! I did tinker a bit with the basil ice cream - I intentionally added more basil (almost 2 cups to the 1 cup called for - I had an abundance of basil) and unintentionally omitted the lemon zest. The resulting ice cream really packed a basil flavor. I didn't miss the lemon zest, but it could be because I didn't know what I was missing. I didn't have kirsch for the blueberry frozen yogurt and substituted vodka instead. Worked just fine.
  15. Cookies Unlimited is my go to cookie book. I love the old-fashioned Dutch molasses cookies, the sables (including the checkerboard), the supernatural brownies and the cat's tongues.
  16. I always do. I make sure I skewer all six sides of the loaves as well. MelissaH Thanks, Melissa. will do that next time.
  17. Made the vanila rum-drenched cake this weekend, and the results were quite delightful. I do have a question about applying the rum syrup. After letting the cakes cool and unmolding them I skewered each loaf and brushed on the syrup over a period of time so the cake could theroretically soak the syrup up slowly, but it seems like only the top half of the cakes really got a "soak"? What am I doing wrong? Should I be flipping the cakes over to apply the syrup to the bottom?
  18. I got a 12" Lodge cast iron skillet (just in time, my chicken fryer was damaged in a cleaning incident and now has rust spots), a wine aerator, copies of La Cucina: Regional Cooking of Italy, My Bombay Kitchen, and Hometown Appetites: The Story of Clementine Paddleford, and Andrea Nguyen's Asian Dumplings.
  19. I've been holding off on this purchase and your cauliflower soup pictures pushed me over the edge! Amazon is out of stock until February so I've bought it from BN - won't get here till next week though. Ah well, spectator sport for now then - I'll just pull up a chair and say bring it on!
  20. Sartain


    I believe that the Japanese udon finds its origin in the northern Chinese cu mian ("thick noodle"), which is a wheat flour noodle that was first steamed and then fried, and has pleasingly chewy mouthfeel. The lore is that Buddhist monks brought the cu mian back to Japan, which then evolved into the udon noodle. Not sure if Sakura uses cu mian or udon, but I'd be happy to sample the dish multiple times in the name of research!
  21. Thanks! I'll crack that tin open this weekend and portion away.
  22. That sounds great - is that home-made rosemary oil on top? I love soup garnishes. Yep, warming 1/2 C olive oil with several sprigs of rosemary, and then garnishing the soup with a teaspoon of the aromatic oil. Delicious and soul-satisfying.
  23. Slightly off topic, but can someone tell me whether it is ok / advisable to freeze goose fat? I have this huge tin of it and would love to portion it off and freeze.
  24. A couple of weeks ago I had to clean out the freezer so that my 1/8 of a grass-fed cow can find resting spots. After odd frozen waffle and ice-encursted sausage, I pulled out a whole pile of offal that must be, oh, two years old? I had a frosty tripe, a frozen heart, and a cold stiff tongue. Also a mess of chickens feet that was once meant for a long-consumed stock. No pictures though. Tossed the whole bunch after ocnsulting the great Internet and determining that the freezer suspended animation only lasts 3-4 months.
  25. I have some of the Rancho Gordo Christmas beans - must find good recipe for them. In the meantime, I made David Tunis' Zuppa di Fagioli with Rosemary Oil. It's cooling in the fridge for supper tonight. Can't wait!
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