liuzhou
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Posts posted by liuzhou
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2 hours ago, dcarch said:
Make fried rice more often. You can just about put anything into fried rice. All odds and ends.
While I see where you are coming from, in my mind fried rice can be sublime if made well from prime, fresh ingredients.
Using it as a dumping ground for all and everything ain't happening in this house. It deserves more respect.-
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Just to be annoying, this morning I had blood sausage AND baked beans.
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One of the many things I do like about living here is that no one blinks if I go to the local market and buy one tomato, for example. The only time they balked was when I tried to buy some herb in a small quantity and it didn't even register on their scales.
That said, I too get carried away especially by fruit which I just have to have! I just threw away half a pineapple I forgot was in the fridge.
Veg is also problematic.
Unfortunately, composting isn't an option in an apartment block. However, food waste is collected separately by the trash people (twice a day). Goes to China's huge population of pigs, I'm sure.
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While we have a topic over on the Restaurant Life section dealing with food waste in that context, it is specifically about waste in a catering context.
Huge amounts of food are wasted at home. This article from the Guardian
Britons throw away 1.4m edible bananas each day, figures show
is but one of many examples.
What do you do, if anything, to reduce waste in your home kitchen? Any tips worth passing on.
I regularly make banana bread from bananas which are visually past their best (taste-wise just coming to perfection). In fact, I buy bananas from the discard section of my local supermarket where they pile up anything that looks less than perfect and sell it for next to nothing.
That said, I still waste more than I would like to. I find that living alone doesn't help.
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2 hours ago, boudin noir said:
I'm not sure that photo whets my appetite.
I wasn't aware that it was a beauty competition. I recorded and posted what I ate for breakfast. And will continue to do so - for the benefit, if any, of those with imaginations and don't only judge with their eyes.
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I was full of breakfast plans. A full "English" so far as is possible in China. Bacon, egg, blood sausage, mushrooms, perhaps a tomato.
But when it came to cooking it, the urge disappeared. I guess I just wasn't that hungry. So instead I kept the star of the show and ditched everything else.
I had a simple blood sausage on baguette (shop bought). Didn't even butter the bread - while not greasy as such, the sausage is moist enough not to need lubrication. Lots of salt and pepper and a mug of strong black coffee and I'm ready to face the day.
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Steamed seabass w Shaoxing wine, garlic and ginger. Clams, asparagus, lemon. Served with rice and a chilli, coriander and soy dip.
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On 11/05/2015 at 5:55 AM, Alex said:
This is a moderately educated guess, but it's virtually the same thing as orzo, just a slightly different shape. Orzo is also called risoni, as it's rice-shaped; pignolina is shaped like pine nuts, pignoli in Italian.
More educated people: Does that sound right?
Yes and orzo means 'barley', again referring to the shape. I doubt it could be a trademark.
(To be pedantic, it's actually orzi, unless you are referring one grain.)
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I vividly remember the day I was walking downtown, just drifting around seeing what was happening and picking up a bit of shopping, but nothing serious when something struck me.
I suddenly realised that almost everyone in the busy streets was younger than me, at least in appearance and I was confused as to why that might be. Where were all the people my age and older?
Then I worked it out. The vast majority of the people on the planet are younger than me. That was a shock realisation.
In my mind, I don't feel old at all. I'm told I still retain some youthfulness in my visage and outlook - and not only by my friends and debtors. I have to regretfully concede that the body is slowing down and two bad falls this year have seriously upset me both physically and psychologically. But none of this has even hinted at any lack of interest in what I cook or eat. My greatest pleasures are still the local restaurants, markets, my kitchen and tasting the results. Well, one surpasses those - serving my food to my dearest friends - but it's a rare pleasure these days. People seem to be getting more and more busy, running to stand still.
I recently had a restaurant dinner with a 20 year old (work related) - in her mind I was old when she was born - and yet I could detect a lot more tastes in the food than she could - the benefit of experience and knowing what you looking for, of course, rather than some super power! We both enjoyed the meal, however and she has requested an invite the next time I am in the mood for social cooking.
I haven't detected any change in my ability to taste and I'm seeking new tastes and sensations instead of any drift to unseasoned, spiceless pap. Take me out and shoot me before that happens.-
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21 hours ago, Alex said:
Maybe my taste buds are getting numb?
Indeed our sense of both smell and taste* do tend to fade over time (as does sight), but that strikes me as a cue to up seasoning and spicing and not to retreat into further blandness as it was being suggested some people do.
* Don't forget that a huge part we perceive as taste, is actually smell.
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Cucumber noodles, tomato noodles and other noodles are fairly easy to find here in China, too. I need to check what else.
On the alternative grain side, I had quinoa noodles for lunch.
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This is inspired by a side comment on this topic around here.
The comment referred to the age of diners at a social gathering
9 hours ago, Thanks for the Crepes said:The old folks want meat and veggies cooked to death, can't tolerate a lot of salt (salt is the most important flavoring agent, IMO), aren't interested in new to them dishes or ingredients, can't tolerate spices, and are generally unrewarding to attempt to cook for.
I replied that the old folks @Thanks for the Crepes knows must be different to those I know. Crepes took this to be self referential! I wasn't talking about me, a mere boy approaching his prime! I was, of course, referring to those much older, either in years or outlook.
What I should have clarified (although that would have distracted from the topic's purpose), is that in my experience, the elderly I know do not fit that description at all. Sure, many people tend to become more conservative as they age, but being conservative means sticking with the foods you grew up on or enjoyed in earlier times. I don't see them seeking "cooked to death" or saltless and spiceless etc. If they are accustomed to salty, spicy foods in earlier life they still will be. My 88-year old mother will still berate you if you don't season properly!
In fact, I tend to see the younger generations being more boring. My granddaughters regularly horrify me with Facebook tales of the garbage they eat for preference. I also meet a number of young people here who profess not to like "spicy", while their parents add more chili pepper. Maybe I just know strange people, but I suspect not.As for me, as I gracefully sink into the sunset, I become more adventurous. I've had the luck to experience many different cuisines, but am still searching for more.
I still think those "old folks want meat and veggies cooked to death, can't tolerate a lot of salt (salt is the most important flavoring agent, IMO), aren't interested in new to them dishes or ingredients, can't tolerate spices, and are generally unrewarding to attempt to cook for" were always like that. Nothing to do with age really.
But, I'd be fascinated to hear other takes and thoughts to brighten up my dotage-
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5 minutes ago, chromedome said:
I hit on the notion of using my trim as breakfast portions.
I prefer smoked salmon in this, but I never see it here. I like the salmon just off totally raw, but appreciate that it wouldn't appeal to everyone.
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19 minutes ago, Thanks for the Crepes said:
We have a thread on here of cooking for large numbers of geriatrics, and they are very challenging to please, especially within budget constraints that are far from generous. I think that might be where @JoNorvelleWalkeris coming from, but she can speak for herself. The old folks want meat and veggies cooked to death, can't tolerate a lot of salt (salt is the most important flavoring agent, IMO), aren't interested in new to them dishes or ingredients, can't tolerate spices, and are generally unrewarding to attempt to cook for. I admire @CaliPoutine for hanging in with this thankless job as long as she did. Who wants to cook up tasteless mush? Cali managed to make the thread interesting anyway.
You seem to know very different old people from those I know.
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Scrambled eggs with salmon. The eggs were done first until very nearly done, then sashimi grade salmon slices added off the heat and served immediately with a sprinkling of Maldon salt.
There was some buttered toast too, but the eggs won the beauty contest.
Apologies for cell phone photo.
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Did some pork and clams with fermented black beans, chilli, Shaoxing wine and Chinese chives.
I had planned to do some asparagus with this, but in the end was too tired. it was after 10pm. Did do some rice, though.
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2 hours ago, Luke said:
HelloLiuzhou,
Adding a small pinch of salt to frying onions helps draw water out of the onion, which assists with the frying process (speeds it up). I'm not an expert, but google has plenty of references to this.
Regarding the lid, what I mean is, every so often, remove the lid, stir and replace the lid. In the first phase of cooking the chicken. Hope that makes sense.
Cheers
Luke
Thank you. I suspected that was what you meant, but wanted to be sure. I have to import curry leaves at some expense and don't want to waste them.
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Sounds great. I just took delivery of a batch of curry leaves, so this may be up my street. I do have a couple of questions, though.
9 hours ago, Luke said:Add salt to help the onions cook.
How does salt help the onions to cook?
9 hours ago, Luke said:Stir every 5 minutes but don't remove the lid
How do I stir wihout removing the lid? Not sure what you mean here.
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18 minutes ago, Chocolot said:
I accidentally bought a whole bottle of black cardamom pods. Bad mistake! They are black because they have been smoked. They smell like a bonfire. I'm sure someone might enjoy them, but not me:)
Black cardamoms have uses where they are perfect. Curries, Chinese hotpots and even with coffee. Don't dismiss them completely.
But with chocolate, no.
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23 minutes ago, DougL said:
I'm determined to read the instructions on rice that I buy in the supermarket. You are determined to tell me those instructions are wrong. I think we're done here.
You are the one with the sh*t rice, not me. We were done long ago.
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11 minutes ago, Shelby said:
Good thing you didn't have to share with me....I'd have hoarded all of the roasted soy beans.
My companion doesn't like them, so I got the lot to myself!
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22 minutes ago, DougL said:
I mean, it's just all about heat, no?
Obviously not.
But you seem determined to go with 2:1 despite your own experience of sticky clumps of rice. Have fun.
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Tonight's dinner in a roadside shack somewhere in southern China.
Charcoal grilled fish (some kind of carp, perhaps - the vendor wasn't too sure) with Chinese garlic chives, pickled green beans, daikon radish, beansprouts, ginger, garlic, chilli, crunchy roasted soy beans and a soy based sauce. Shared with one other. Very satisfying. We passed on rice.
The fish was cooked to perfection with crisp skin and flaky white flesh.
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Lunch! What'd ya have? (2017)
in Cooking
Posted
Plucked up the courage to have a go at making my own Chả Giò style Vietnamese spring rolls. This is the first one:
The filling is braised duck meat with cucumber, carrot, enoki mushrooms, beansprouts, Chinese chives. Served with a coriander/cilantro, chilli, fish sauce and soy sauce dip.
I overfilled this one, but it came out OK. More than OK. If I say so much myself they were a triumph of Sino-Scottish appropriation of Vietnamese culture. Or as we say in Auchtermuchty, "edible".
Two more followed - slightly less stuffed. Equally edible.
Overall, I'm pleased with the results but can see room for improvement. Just as well really. The bag of wrappers I bought is huge.