msphoebe

Thanks for the quick response. I've got MANY different kinds of chili paste and bean paste in the fridge and pantry...so many to experiment with! Can't wait till lunch tomorrow for leftovers...

I made this dish following your instructions, Ah Leung. The dish is very tasty! I was able to find the same package of preserved vegetable that you show. However, when I opened it up and started chopping, it seemed like a lot of preserved vegetable for this one dish. I did go ahead and put it all in...but was I supposed to use the whole package, or less? And another question regarding the "chili paste". As you mentioned in another recent thread, there are literally dozens (if not hundreds) of brands/types of chili paste. Which one (or type) do you recommend for this dish? I used "hot black bean" paste, and after I did I figured I used the wrong one. It tastes fine, but wondered what your preference is in this dish? Thanks for being such a great teacher!

Thank you SO MUCH for this pictoral! One of my favorite dishes -- can't wait to try my luck at preparing it at home. Your instructions with photos are fabulous! Thanks again for taking the time!

I agree -- it sounds like gan bian si ji dou 干煸四季豆. ← After doing a little more searching, I think you both are right. Although I don't recall seeing chili peppers or preserved vegetable, perhaps they were omitted from the dish I had. I think they could be even better that way than without. Here is a recipe that seems pretty close to the dish I've had: http://chinesefood.about.com/od/vegetables.../greenbean.html

Tomatoes are just awful this time of year, as you know. Apparently they don't buy them, or at least not a lot of them, until summer when there are good fresh ones. Are there many other Chinese dishes made with tomatoes? I never knew! As for the green beans, maybe I have the name wrong. These are the semi-crisp stir-fried green beans that may have soy sauce (or oyster sauce?) and perhaps some sesame oil? But no other vegetable is visible. They are sure good!

I just wanted to take a minute to thank you, very much, hzrt8w, for all your work in posting these pictorials. They are better than any of the Chinese cookbooks I have purchased. And, these pictorials have educated me in the different menu items I see on a Chinese menu, thus encouraging me to order items I've never had before in a Chinese restaurant. About a month ago, I tried the fried noodles (combo, with shrimp, beef, chicken, and vegetables) for the first time and found them most delicious. I've now had them three times in the past month! I've enquired about the availability of tomato beef at my favorite Chinese restaurant, "Fortune Wok" in Overland Park, Kansas, and was told they would be happy to cook that for me as long as they have tomatoes -- and I was invited to call ahead and let them know I'd be in. The point of my post is to let you know that your efforts are very much appreciated and my mouth waters every time I check this forum. One request. I know it must be simple, but could you post a pictoral for "dry fried green beans"? One of my favorite side dishes, but not sure of the technique or ingredients. Thanks in advance.

I have always had Rival crockpots. At this time I own three different sizes, the latest addition is the oval with keep warm function. I've never had any complaints about Rival crockpots. As for where to buy? Check WalMart, KMart, Linens'N Things, Bed Bath & Beyond. One tip: Bed Bath & Beyond sends out coupons (either 20% off or $5 off $15 purchase) and in my city, Linens'N Things accepts BB&B coupons. Another tip: Our BB&B accept coupons after their expiration date. I know this for a fact: I used to work there part-time and am a frequent shopper there.

A few years back, the teenaged son of a friend of mine worked in the kitchen of a local steakhouse/saloon. Several nights a week, said teenager would come home with numerous strip steaks, etc. that he'd stolen from the business. Now I see said teenager is all grown up and "owns" his own restaurant here in town. It appears, at this time, he is the only cook in the kitchen. I guess what I'm saying is, look out kiddo, what goes around probably DOES come around!

Speaking of Mexican cheese...Costco sells an interesting blend of shredded Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero Cheese under their Kirkland label. I picked up a bag (2 1/2 lbs.!) and plan to try it for all sorts of Mexican dishes, especially enchiladas and quesadillas.

Thanks for the replies re: grinding the meat. I will continue to use the food processor...but will grind smaller quantities at a time!

Just wanted to add -- the carnitas freeze well, and reheat with just a tiny bit of water in the microwave.

curious. I have put chicken in the Cuisinart (food processor) to make larb, and found you hafta be really careful or you get paste. Would a meat grinder (the old fashioned kind that clamps on the counter top or table) be a better tool? I do have a KitchenAid mixer, so I guess the grinding attachment is a possibility...just wanting to get the best texture. And yes, I do buy pre-ground pork, and it works great!

picked up a round of chihuahua (cheese!) and will make some fab quesadillas de carnitas for dinner this evening. can't wait -- if this fat black cat ever gets off my lap I can go cook!!!! edited to add: Cheeto finally got down...and I got my quesadilla....mmmmmm!

I plan to do my best to keep this one at the top of the page with the 'Larb' thread. No one should miss it! A daily bump should do it...

I ordered the small oval for myself last week from Amazon. It appears the price has gone up now, so glad I got the better deal. This evening I'm looking at Amazon to see what might be available for Christmas gifts. Of course my eye was drawn to the Le Creuset section. They have this lovely 4 1/2 quart Soup Pot (lovely for bean-baking, too!) on sale for $99.99. AND, shipping is free! AND, they have a deal where if you order $120 of kitchen items, you get $20 off. So, basically, you could order something else in the $20 range and get it for free... I wouldn't mind at all if Santa brought me this pot! http://www.amazon.com/exec/obidos/tg/detai...itchen&n=507846 Editing to add: My shopping spree is complete. I ordered the 4 1/2 quart soup pot at $99.99, and received a FREE Le Creuset 9 1/2 inch nonstick omelet pan. I also ordered the Microplane Coarse Grater and an Exopat, and got both of them free (except for about $4). FREE SHIPPING and I paid $111.73 for all of the above (I pay tax now?) Now my big question -- is the non-stick omelette pan any good? I have calphalon omelette and saute pans and like them just fine. I'm thinking the LC omelette might make a nice gift for someone....

fifi - thanks for acknowledging my post. I think oftentimes people just don't believe fires can happen from stoves, dishwashers, and clothes dryers. I honestly never thought about it till it (nearly) happened to me. I am so glad the house didn't catch fire! Now -- I'm still curious to know if anyone has used a pressure cooker for stock. NO OBVIOUSLY NOT 60 QUARTS AT A TIME, but a more reasonable amount, that a family or individual might prepare. I've heard good things about stock from pressure cookers.

Two comments: 1. One morning I awakened to find my dishwasher had been stuck on the "dry" cycle all night long...that is...from about 9 pm until about 8 am. I opened the door, and many items, including the rubber coating on the racks, were melted and brown. How much longer till a fire occurred? I don't run the DW anymore, unless I'm going to be home. Even though I have a new one now. And I do recall a story about a woman who put clothes in the dryer and left the house...the house burnt down. Not fiction, but truth. I guess one's experience is what controls the level of caution.... 2. I have read of people making stock in pressure cookers with great success. Has anyone here tried this?

I purchased my Dutch Oven at Caplan Duval and was very happy with their price and quick shipping. Checked them for pricing on the oval, however, and they didn't compare on this one.

Love my LC Dutch Oven and am going to add this 2 3/4-quart oval oven as a result of fifi's glowing reviews above. $55.99 + free shipping. Nice gift from me to me! (Note the item is backordered.) http://www.amazon.com/exec/obidos/tg/detai...itchen&n=507846

I just came from Costco and noticed they had a new chafing dish - stainless steel and it's beautiful. I *think* the price was $59 or so. 5 or 6 is a lot to invest in if you're not likely to use them again. Does your church (or other place of worship), or office have some you might borrow? Also, I believe chafing dishes can be rented from restaurant or catering supply companies. Isn't it funny, you've got people all over the US (and abroad, no doubt) thinking of you when they run across a chafing dish? Editing to add: This is the one at Costco, and it looks like Sams has it as well. Very nice! http://www.samsclub.com/eclub/main_shoppin...708548&mt=a&n=0

Wow, the great information continues to flow! This is for 12 people. I went to Costco and purchased: 1.62 lb. Black Forest Smoked Ham 1.27 lb. Emmbers Top Round Roast Beef 1.71 lb. Foster Farms Browned Turkey Breast 1 lb. Tillamook Sliced Cheddar 1 lb. Bel Gioso Provolone 1 lb. Finlandia Muenster ***************** (4.6 pounds of meat/3 pounds of cheese) 1 loaf (24 oz) Boudin French Sourdough 1 loaf (32 oz) S. Rosen's Rye 1 loaf (24 oz) Oroweat 100% Whole Wheat Of course mayo, yellow mustard, Dijon mustard, horseradish, and pickle spears. Will have a tray of leaf lettuce and sliced tomatoes, the potato chips, and pudding cups. Since I "splurged" a little on better quality meats/cheeses, I'm going to skip the fruit salad. I still think everyone will have plenty of good quality chow to eat (if you don't count the pudding cups...) I love the idea of serving soup. Will try that next time. Thanks for all the info. I'm copying everything into a file with other ideas for group luncheons (quantities, etc.) Next time should be much easier. Thanks, all!

Oh my gosh...did my first batch of carnitas this afternoon and they are cooling in a bowl on the counter. I can't stay out of them. Keep picking a "taster"...and then another...and then the cats were curious and had to have a taste... These are delicious and simple to fix. They do take quite a bit of time, so I can see where the "worrying them to shreds" comes from. I will say this. I was concerned towards the end, when the liquid was like a thick gravy...I thought I'd done something wrong. A short while after, however, the water evaporated from the "gravy" and I could see the clear yellow fat rendering in the bottom of the pan. Then the sound of meat frying in oil...and I knew I was on the right track. I have a nice burnt spot in the bottom of my Le Creuset Dutch oven, which I believe is a result of the onions caramelizing. I added some hot water to the hot pan (once the carnitas were removed) and am more or less de-glazing and it's working just fine. Thank you SO MUCH for sharing your cooking method, snowangel. My favorite meal is now much more affordable and easy to share with others. The waiters at my favorite Mexican restaurant are going to miss me.... editing to add... I used 6 lb. country style ribs ($1.79/lb at Costco), added a large onion cut into wedges, a tablespoon of salt, several small bay leaves, and pepper. 3 cans of chicken broth, juice of 1 orange and 1 lime. Fabulous. Not only will I enjoy the carnitas rolled in a tortilla, but also in a quesadilla -- flour tortilla, monterey jack cheese, and shredded pork, fried in a teensie bit of oil till the tortilla is crisp. HEAVEN on a plate!

I like the idea of building the sandwiches (meat/cheese) and cutting them in half. Not only allows portion control, but speeds the buffet line, too. I did pick up some mayo & Dijon, some pickle spears, chips and soda. Will put together a simple fruit salad and that, along with the silly pudding cups, ought to be enough for a lunch. Thanks for your help.

Thank you for your reply, Jim. There are no vegetarians in the group, but I do plan to have some leaf lettuce and sliced tomatoes on a separate platter. Sprouts in the center of the platter would make a nice presentation -- I'll do it! And don't get me wrong, I don't want the sandwiches to be "skimpy"...but I do think often times people overfill their plates, then it goes to waste! Trying to be frugal.

Thank you both very much for your help!