Smithy

I'm not sure that "Precision Cooking" helps much either, although I agree it's a step in the right direction. I think "Long Term Low Temperature", as advocated elsewhere on these forums, is most to the point. However, it's a bit cumbersome, and LTLT isn't very informative. If I were a marketer, I might try introducing a phrase like "Low and Slow, Hands-Free Cooking" to appeal to the home market. (I'm not a marketer, but I just now coined the phrase. I'll take a cut of the royalties if it catches on. )

Does Chapter 2 address the preservation techniques in addition to dishes using them, or does it use the salted or otherwise cured food as a starting point? Specifically, the 功夫黄瓜 "Konfgu" Cucumber /388 and 风味酱黄瓜 Special Sauce Cucumber /389: are those fairly basic dishes, like pickles, or do they start out with already-treated cucumbers? Some of those titles make me want to go get some pork belly, NOW.

I didn't realize how versatile tofu could be. Your photo really brings that point home. Thank you very much for these interesting posts!

Darn you, rotuts, I thought I was learning a new culinary term. :-D Nonetheless, I agree with you that the smear looks out of place. It's too big, too green, too...something. Soba, what actually was that? It seems the wrong shade of green to be pea puree. What did it taste like?

Welcome to the Society! Are there any particular international cuisines that you favor over others?

I have yet to try larb. I have the recipes, including an entire topic on these forums. I have the ingredients. Now I have your reminder. Thanks for this!

Boiling can remove much of the alcohol, but not all of it unless the pan is boiled dry. It's true that ethanol has a lower boiling point than water, and will evaporate much more quickly than water as long as the two are not mixed. Once they're mixed, however, it's nearly impossible to get them unmixed again for chemical reasons that were the subject of more than one class period. Here's one reference to what the USDA has to say about it: http://homecooking.about.com/library/archive/blalcohol12.htm

Hmm, you probably wouldn't want the sweetness of a cola, then. Still, I think some additional acid with beef broth might help. Hmm.

I think under the circumstances you wouldn't want it to even taste like there was ale, even if there wasn't. What about substituting a good flavorful beef broth? Or, er, I'm thinking out loud now...what if you were to mix a cola or, er, Dr. Pepper? with that beef broth? You'd get some carbonation and a lower pH, and those might help mimic the activity of the nut brown ale marinade without actually tasting like it. If this sounds like an appalling idea, I'll plead ignorance of the flavor of Yoshida's Gourmet Sauce. ;-)

Thanks for that update, Paul. It can be embarrassing to admit mistakes in public, but you've probably saved someone else from a similar mistake with worse results.

Great idea! Of course, it has to be on September 19, "International Talk Like A Pirate Day". (This link goes to the first annual singalong video. )

OK, Martin - now I'm sorry I didn't buy in on the sale. Make sure you report on their use, complete with photos, please!

The cover art on the new book is beautiful. Thank you for giving us a look into cookbooks many of us could otherwise not understand. Thanks also for the link to Concubine Chicken that's most like the original!

Thank you for the descriptions! I have heard of snakehead fish and their predatory behavior. The other descriptions are also interesting. As for the Highest Ranking Concubine Chicken: those sound like ingredients as available as they are appealing to this particular westerner. If you feel you can post proportions, I would be grateful; otherwise, I'll just mess around until I come up with a likely substitute and then rename it. I promise not to shame you by association.

I'm with Andie: I love my equipment and gadgets. Several years ago we remodeled the kitchen, which meant emptying ALL the cupboards, drawers and shelves, and boxing most of it up for several months. It was painful. "Why do I have this?" I'd exclaim in some cases, and those items went away. "I'd forgotten I had this!" or, more commonly, "I've been looking for this!" were the more frequent thoughts. When we moved into the completed kitchen I had to figure out where to put things, but there wasn't an appreciably smaller amount of stuff; since then I've added more. Maybe, just maybe - when all is said and done - I'd pick my vintage Wearever lemon juicer. It's been in the family since Mom rescued it from a discard heap in the early 50's. Getting harder to find. If I had children, I'd pass this on to my favorite.

Welcome, Graeme! You've come to the right place...you'll find lots of information about using immersion circulators at home, and sous vide, and other Modernist cookery here: successes, failures, discoveries, questions and answers. Come on in and join the fun!

...or marigold petals, which also look different and which have no discernible flavor. Is Iranian saffron better than Spanish saffron? I always thought that Spain set the gold (heh) standard.

Thanks very much for posting about this book. It sounds like a lot of fun, for someone who could read it. I'm enjoying going through your list of dish names. Some of them are interesting and amusing. What on earth could "Buddha Leaps the Wall" be? Or "General Crosses the Bridge"? "Train of Thought Tofu?" What would be the "Best Concubine's Chicken" or "Dragon's Well Shrimp"? I look forward to reading more about this book. Any descriptions you might care to post of those interestingly-named dishes would be welcome. "Cook until done", indeed. :-D

What about zaatar? Can you find that easily where you are? If not, that's another to consider.

Sam, please elaborate on this. Are you saying it isn't possible to burn or scorch something in a copper pan, or are you saying that it's much more forgiving given your level of knowledge (for instance, approximate heat level needed for the task) and your stove? Are you using a gas stove? Sorry if I've missed this information uptopic.

Welcome to the forums, ChefNaim. What type of foods do you particularly enjoy cooking, and/or eating? You'll probably find people here who feel the same way that you do, and who are eager to exchange tips, encouragement, recipes or stories..

Welcome to eGullet, Leilani! C'mon in, look around, and join in the conversations! You've touched on two of my favorite topics already. You may enjoy these related topics: "Larb Laab Larp" (so old, some of the photos won't show up, but the topic could stand a revival ) A brief search turned up several topics involving Sriracha sauce, a perennial favorite here: Sriracha in "Ready to Eat" forum and, to include current events: SRIRACHA plant in Irwindale, CA in trouble Whether you join in on existing topics or start your own, we're glad to see you here!

...and with photos for the rest of us, please!

Those cookies are beautiful. Sometimes, the basics are best.

I'll bet that's going to be good, although perhaps still a bit startling depending on the answers to these questions:Do the eyes remain intact, a la the second Indiana Jones movie? and Is the brain in there also? If so, what would be its texture by now?