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beccaboo

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Everything posted by beccaboo

  1. It's actually from Taiwan, so all the writing's in either English or Chinese. This store has a whole new section by the tofu of refrigerated fake meats--there are shrimps, abalone, chicken livers...all fake. I got some shrimps, too. They probably don't taste like much, but I thought they'd look cute in the spring rolls.
  2. I think one of the secrets of brown irce is to use far less water than most recipes advise: I use 1.5 parts water to 1 part rice. Also, I think it's a lot better if you add salt ( I don't put salt in my white rice).
  3. Red--all I can read on the label is 'Lou Ruspet.'
  4. They look too skinny for that.... Their main ingredients are yam flour and soy protein. The 'serving suggestion' picture has them coiled up on a plate, bare and white, next to a bottle of wine.
  5. I was at the Vietnamsese shop buying rice papers for my daughter's back-to-school spring-roll dinner, when I found and bought vegetarian intestines. How shall I fix them? The packet recommends stir-frying them or putting them in soup--my daughter doesn't like soup (!), so I'd better fry them. Does anyone have a recipe, preferably SE Asian? I thought maybe frying them with tomato, chiles, and basil would be good.... We're having the uncooked kind of spring rolls, and peanut sauce, and tomato-tofu salad for the rest of our dinner.
  6. I just made some giant muffins in a silicone pan, and they came out fine. I greased the pan with my magic grease (equal parts oil, flour, and shortening, with a big blob of liquid lecithin), and let the muffins rest in the pans for five minutes before dumping them out.
  7. One of my favorite cookbooks--Laxmi's Vegetarian Kitchen--has a recipe for 'kari pudi,' which tastes much like store-bought curry powder. Many of her recipes call for kari pudi OR store-bought curry powder. She also has recipes for garam masala, chaat masal, and things like that.
  8. I have two ways I cook it which we all like, but they both require salt.... 1. Fry some garlic, sultanas, and pine nuts in a little olive oil, then add a little water (like a scant tablespoon), a blob of tomato paste, salt and pepper and maybe some chile flakes, and the cut-up kale. Put a lid on the pan & cook till done. Sprinkle on some red wine vinegar. 2. Fry some shallots on lowish heat till dark & crispy--when they're close to done, add a pinch of sugar, a pinch of salt, and a dash of sherry vinegar. Put them in a little dish, and add the damp, cut-up kale to the pan, along with salt, pepper, and optional chile flakes. Stir around, then cover the pan & cook till done. Toss with some sherry vinegar, then transfer to a platter and lay the shallots on top.
  9. How about nopales?
  10. I'd heard in the bread-baking news group that this was a better-than-average baking stone, so when I had to get a new stone to go with my new oven I got one and I like it really well. It's thick and retains the heat well.
  11. I have a pfefferneusse (sp?) recipe I make every year, and every year it comes out to within 2 or 3 cookies of its stated 11-dozen yield. Then I tell my mother about it, and she reminisces that it always turned that way for her, back when she made that same recipe. This is remarkable because we both usually get way fewer cookies than recipes say. Equally untrustworthy are jam and other preserving recipes--I usually end up with half-again as many jars of jam as expected, though sometimes way fewer.
  12. Paste (the minty kind); sand; ants; under-ripe, raw quinces; whole raw jalapenos; newspaper; raw rice; all kinds of things. I was a good eater!
  13. beccaboo

    Cheap 'chokes

    And they don't have a funny bitter taste? I know my fingers always taste terrible when I lick them after trimming artichokes....
  14. I've never understood it either, but that's a common feature of gingerbread recipes. I always just do it when the recipe says to, and my gingerbread rises up just fine.
  15. beccaboo

    Cheap 'chokes

    I don't remember the particulars, except that it was good. I think I used smallish, yellowish potatoes, cut into wedges, and then I sauteed them in olive oil along with the garlic and artichokes. Then I added some water, a pinch of saffron, some grated orange zest, salt and pepper, and some pitted black olives (I don't remember what kind--either Kalamata because I always have lots of them around, or some fancy Spanish ones. I know they were dark, though, contrasting prettily with the rest of the dish.). I covered the pot and let everything simmer for 15-20 minutes, till tender but not overly so. When it was just about ready, I threw in a big wad of minced parsley, and maybe juice from half of the orange I got the zest from. Edited to add: I forgot about onions! I bet I first fried a nice onion till it was getting yellowish before I added the potatoes et al. Also, about quantities: 4 big or 8 small artichokes, 12oz of potatoes, big handful of olives, the rest to taste.
  16. beccaboo

    Cheap 'chokes

    I've made a stew with artichokes (well-trimmed and cut into wedges), potatoes, garlic, olives, saffron, and orange (zest + juice) that's good. Also, I like them well-trimmed and baked, with garlicky, herby, oily bread crumbs stuffed in wherever you can fit them (in the center & among the petals).
  17. I cook corn in the microwave--a couple of minutes per un-shucked ear, then quickly and gingerly shuck it and pick off all the silk.
  18. That's pretzels--you can either boil them with some lye in the water or give them a lye wash to give them their shiny, brown, pretzely-tasting crusts.
  19. Yes, I always just follow Lorna Sass's directions for time. I think, though, that arborio in particular is just trickier to get right--it's done to perfection, then almost immediately turn to mush. Vialone nano seems to have a bigger window of 'just rightness,' so it's easier to cook in a pressure cooker where you can't see what's going on.
  20. Vialone nano works best for me in the pressure cooker--with arborio and carnaroli my risotto often turns out mushy & overdone.
  21. beccaboo

    Caramelized onions

    I put them in my kale, along with optional sultanas & pine nuts.
  22. I forgot about my little bay tree, in a pot, and my catmint and my big tub of chives. And my poor lemongrass that died, along with my honeydew melon sage (it had lovely red flowers that tasted of honeydew). I try every year to grow epazote, but it never works.
  23. parsley (lots--it volunteers all over) Greek oregano marjoram thyme, English (in a pot--it doesn't like our dirt) and a lemony ground cover rosemary (several kinds--it really likes our bad sandy dirt) sage (Berggarten, I think) anise hyssop hyssop cherval angelica basil, which I haven't planted yet and must grow in a pot
  24. I have one of those and I like it! I 'French' my beans, cook them along with some udon. then add peanut sauce. It's one of my family's favorite dinners.
  25. People with gluten intolerance can't have any of those wheat relatives like spelt and kamut, and they can't have rye. They also can't have oats, I've heard, because even though oats don't really have gluten they might pick some up during processing.
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