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liuzhou

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Everything posted by liuzhou

  1. liuzhou

    Dinner 2018 (Part 1)

    New Years Day 2018 Bizarrely for me, today I went vegetarian. Rest assured it was highly temporary and to placate a friend who is going through one of her food fad tantrums. Next week she will only be eating raw whale meat or something. Anyway, dinner was more pleasant than I expected. Most vegetarian restaurants here like to recreate non-vegetarian dishes using vegetable substitutes. I can't figure why? If you want a steak, eat one. Don't make a pretend one! Don't know what half of it was, but it was OK. The "eggs" are sticky rice with a shell made from rice (somehow), I was told. Then I went for a burger!
  2. liuzhou

    Dinner 2018 (Part 1)

    Staggered home at around 5:30 pm in the 38ºC/100ºF evening and en route swung past the only one of two bakeries which do baguettes which was anywhere near me. I say they do baguettes, but with 50% French heritage and genes, I consider myself qualified to say they are a pale imitation, baked by someone who has never actually tasted one, but once saw a photograph. Anyway, I picked up a couple (beggars / choosers) and toddled home. I did drop one on the way and didn't notice until this woman came rattling up the sidewalk behind me on an electric scooter yelling "Foreigner! Foreigner! You dropped your... something!" in Chinese. She had no idea what it was. I thanked her profusely, crossed the road, bought a six-pack of beers and within minutes was home-sweet-homed again. I had earlier procured some pork tenderloin and diced it. Retrieved said pig meat from fridge and slathered it with sriracha sauce and garlic. (There was a moment of hesitation while I decided between red and yellow sriracha, but I went for the red. Hey, it's communist round here!) Left it for a bit while I checked out that the six pack beer was of a suitable quality and temperature for my fine-tuned requirements. The first can passed muster, but I thought that might be a fluke so tested another as a control sample, just in case. By this time, I was getting peckish, so I fried the marinated pork along with its marinade until it seemed cooked through. Didn't take long in a hot wok. Sliced a tomato. Dropped cooked pork onto halved baguette (un-buttered) and topped with tomato slices. Placed in mouth. Chewed and swallowed. Repeated twice. Then drank the remainder of the beer just in case it became too cold in the fridge or went off. Routine disaster prevention procedure. My dietary advisor would probably be having seizures, if I had ever employed such a thing, but it filled me up, made my mouth happy, and didn't involve the kitchen being a furnace for more than a minute. And I still have half a baguette for breakfast tomorrow. Genius!
  3. May I humbly point you to my one minute cooking time dinner this evening?
  4. liuzhou

    Dinner 2018 (Part 1)

    Salad of squid and pre-cooked orzo with baby bok choy. Tomato salad with basil and enoki mushrooms. Dressed with a lemon/OO dressing The only thing freshly cooked was the squid which I merely blanched for a minute in boiling salted water. Dressed with a white rice wine/OO dressing. Both liberally sprinkled with black pepper.
  5. Yes. But that is a commercial kitchen and those guys hands are scarred and burnt. I have been in hundreds of commercial kitchens across China and seen them - the hands and the woks. I've even cooked in them. I've even been in the kitchen in the video! The OP is looking for high heat in a domestic setting (something I've already pointed out Chinese people almost never aim for). You will note those guys in the video do toss by yanking the wok backwards. And splashing oil over their calloused incinerated hands. A long handle wok makes a lot of sense in a domestic set up and are also used in many industrial kitchens, too. The handle-less wok may be the "original", but the Model T Ford was the original mass produced car. I don't see many people queuing up for those today.
  6. Quite simply. How are you going to be able to toss food with that wok over a very high flame without wearing an asbestos suit? How are you going to hold it? What the OP is/was looking for is a professional type set up. That is an amateur, domestic wok of average quality. Nothing special.
  7. liuzhou

    Breakfast! 2018

    Variation on a theme: Boiled duck egg with toasted mantou bun.
  8. So, they illustrate their round bottom woks with an image and a description of a flat-bottomed wok. Seems like they've really got themselves sorted out. Whatever, I still say the wok isn't suitable for a high-BTU burner. You really need a long-handled Beijing-style wok for that.
  9. Following your link takes me to this The description clearly says Glad see that it weighs nothing, though.
  10. liuzhou

    Dinner 2018 (Part 1)

    I'll eat yellow bell peppers, reluctantly suffer red ones, but there is a total exclusion zone in my life for green bell peppers. Detestable, vile things which should be eradicated from the planet universe multiverse!
  11. liuzhou

    Dinner 2018 (Part 1)

    Another hot weather dish. It's now just after 11 pm. 33ºC/91.4ºF. Not sure what it was when I cooked. Certainly more. Clams with black fermented beans, garlic, ginger, white chillies, coriander leaf, scallions and Shaoxing wine. I usually serve myself this with linguine or similar, but tonight decided on a whim to try orzo. It worked very well. You can't see in my pictures but all the spicy, salty clam juices made their way to the bottom and soaked into the orzo. Happy mouth.
  12. I'm sorry but your place sounds like somewhere I'd seriously avoid. Apart from the blatant health risks, if I want a BBQd pork chop I don't want something that has been tortured for days by people who throw at it every bit of random pseudo-technique they misread about. Take pork chop (bone-in please) and BBQ/grill the damned thing. Serve. Deal done!
  13. That wok, as the description indicates, is a flat bottomed wok designed for use on electric stove tops and therefore is not what the OP was looking for. It wouldn't be suitable for a high heat wok burner.
  14. liuzhou

    Dinner 2018 (Part 1)

    Been there; done that. Regularly. Actually, it is a feature of Chinese cuisine which I particularly like. No one dreams of serving just one dish. To calculate the minimum number of dishes (N) to prepare for a meal, most home cooks count the number of diners (D) then add one. N=D+1 More adventurous cooks go for N=D+∞
  15. Which one? Your link just goes to the company's home page.
  16. liuzhou

    Dinner 2018 (Part 1)

    Dinner tonight was bits and pieces cooked at various times over the last two days. Heat avoidance. I started out making Scotch quail eggs this morning at 6 am. There was also a couple of chicken legs braised with turmeric, garlic and white chillies. these were done the day before and refrigerated overnight. Then, at the last minute, stir fried fresh ramen noodles with pork, garlic, ginger, Shaoxing wine, soy sauce, shiitake mushrooms, white chillies, coriander leaf, and scallions. There was a salad, too, which failed to take advantage of its photo-op.
  17. (Possibly) the last interview.
  18. liuzhou

    Ancestral Bread

    Huh! I once stayed a night in a hotel in Blackburn, Lancashire (cue Sgt Pepper's and A Day in the Life) and I'm sure the toast they served me at breakfast was way older than that. The egg wasn't too fresh, either.
  19. You read correctly, I think. a) I don't always cook Chinese, as I'm sure you have noticed. b) Contrary to popular opinion, not all food in China is is cooked in seconds over blistering hot woks. My small slow cooker, which I use most, was a gift from a Chinese friend. Later I bought the second to deal with occasional larger requirements . Many Chinese dishes are slow cooked or can be adapted for slow cooking. Hong shao (red-cooked) dishes are often slow braised for extended periods, for example. Every store selling domestic cooking appliances has slow cookers. Soups, stocks, braised anything*, tomato and other sauces, can all be prepared without turning the kitchen into a furnace by using the slow cooker. Tonight I am slow cooking a couple of chicken legs and will use the meat with a ... well, I'm not sure yet. See the dinner thread tomorrow! All that said, yes I do cook most things in one of my woks. *Slow cookers are ideal for pig ears, oxtails and other tougher cuts which are then finished in the wok.
  20. Like most people, I do not have AC at home. Nor do I want it. Apart from the environmental considerations, when I have used AC, in hotels and the like, I wake with appallingly painful sore throats. I just use fans, which are dotted around the house. The biggest one lives at the end of my bed and blows on me all night. I can't imagine using AC or a fan in the kitchen (apart from extractor fans). One thing I omitted to mention is that I use a slow cooker a lot in summer, too. Well, I use a slow cooker a lot year-round. It doesn't get particularly hot and they can be used for light dinners as well as hefty winter stews, etc. I have two: a largish one for when I have guests (seldom) and a small one with just enough capacity for dinner for one.
  21. liuzhou

    Dinner 2018 (Part 1)

    Of course, though it isn't my method. That particular lot were double fried. I do usually triple cook them à la Heston, but it was late and I was in more of a hurry to eat. I chip the spud(s), then soak in ice cold water for a while (up to an hour - these had about half an hour) then carefully dry them. Heat oil to 120ºC/248ºF, maintain that temperature as best as possible and fry chips until just beginning to colour. Drain and let cool. I then do the fish or whatever is to accompany the chips and let it rest. Reheat oil to 180ºC/356ºF and reintroduce the chips. Fry until suitably golden. It doesn't take long. Drain then eat. Thank you! The fish was more than good enough.
  22. liuzhou

    Dinner 2018 (Part 1)

    Wow, you are too kind.
  23. liuzhou

    Dinner 2018 (Part 1)

    I don't know what I had for dinner. I mean, I know it is fish and chips, but not what kind of fish. I know the Chinese name, 白花鱼 (bái huā yú, literally 'white flower fish' ) but attempts to Google it just send me to other species and no English names. It is about the same size as a sea bass and with similar white flesh, but firmer in texture. Anyway they make for a fine F+C fish, after cleaning and filleting. I vaguely thought of doing some mushy peas to perfect the dish, but they don't have the requisite marrowfat peas here. Then I thought of using edamame, but sense prevailed and I ate the edamame as a starter.
  24. liuzhou

    Bloody chicken

    My apologies. When you said "they knew" I missed that you were talking about a specific family. I thought you just meant people in general. Funnily enough, the first time I heard about the brining technique was back in the 1970s when I found a description in a Latin document from the late Roman Empire. I wish I could find it again, but any notes I made at the time are on the other side of the planet in my sister's attic. I'm told it was used in China even longer ago, but seems to have disappeared in modern cuisine. Some friends were horrified when they saw me throw what they thought of life-threatening salt into a brine one day. I've has similar reactions when just salting water for pasta. But then, I did have to wrestle three people to the ground to prevent them calling an emergency ambulance when they totally freaked because I ate a raw button mushroom. They were convinced I wouldn't last ten minutes. They love their food but, like people everywhere, know very little about it.
  25. liuzhou

    FIFA World Cup Snacks

    I have to preface this by saying I hate football (although I hate the word 'soccer' even more. It is only ever used by countries which can only play the game extremely badly!) I haven't watched a single match and have no intention of doing so. I have however noticed that China is going crazy in a way only a country totally unable to play the game could. Every bar supermarket and bus stop is streaming continuous live action or repeated highlights. The flags of the competing countries are flying everywhere (being China they throw theirs in too) The supermarkets are also selling FIFA branded snacks. Saw these today and did laugh. What you probably call 'potato chips', but which sensible people call 'potato 'CRISPS', 'chips' being something altogether different. Various participating teams are depicted by dogs in an echo of the company's name "Single Dog". The dogs and the countries seem to have been matched at random. For some reason Argentina, a likely winner is depicted as a rather porcine canine in dark glasses. Defending champions and early losers are depicted as that famous German detective Sherlock Holmes, Baker Street, London being somewhere in the Black Forest. Meanwhile, England is shown as a canine Andy Warhol. No, I didn't buy any. They were three times the price of the regular CRISPS. I am however pleased that, unusually, they got one thing right. For years they have been flying the flag for the England team - or think they have. Instead they have been flying the UK flag. Contrary to popular belief, the World Cup is not a competition between nations, but between football associations. That is what FIFA means! Federation of International Football Associations. The four constituents parts of the United Kingdom each have their own football associations. This year the English Football Association is in the finals, not the others. So, the correct flag is the England flag. And that is what has been flying this year for the first time... ...and is also used on the CRISP packet wrapper.
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