baconburner
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Posts posted by baconburner
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Found a great Szechwan Carrot Soup on Epicurius.com the extra ingredients are
1/8 teaspoon hot red pepper flakes
1 1/2 tbs soy sauce
1 1/2 tbs peanut butter
1 ts sugar
1ts sesame oil
3/4 in piece of ginger root
Sreve with sour cream as garnish
Baconburner
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I don't know too much about types of soy sauce, but typically, my family uses kikkoman most of the time. I actually like kikkoman for dipping, but the end result is very subtle. We typically don't use thin soy sauce, but we do use lou chou for coloring. I'm not sure about the fragrance or taste it imparts though, because its usually in fried rice that I taste it.
I'm a big fan of Grace Young. Breath of Wok and Wisdom of the Chinese Kitchen are great compliments to each other.
Hi Transparent
I live in Vancouver with many Chinese/thai etc. restaurants. I found to my surprise that "light soy sauce" had more salt than regular!. Soy sauce is a bit like wine in that it is is brewed. I have Japanese students and Kikkomen seems to be the benchmark. There are still many other good varieties.
Cheers and Happy New Year
Baconburner
Only the lead dog view changes.
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I wouldn't make that much stock because space is an issue--I have one of those tiny freezer-on-top-of-the-fridge deals in my little apartment. Usually when I make stock I make soup out of a couple quarts and put the remaining 3 cups or so in a ziplock bowl and shove it in the freezer. Just estimating--I'm too lazy to get up and see how much that pot actually holds.
Thanks so much for the help. I skimmed through the egullet class. I love it! I've never simmered overnight. 3 hours or so go by and it seems flavorful enough but I probably have no idea just how good it can be if simmered longer.
KateW
Just bought 24 quart JR Stainless 18-20 stockpot from Genesis Food (604-215-1990) for $77 Canadian. It is 11 1/4 inches high and has a good thick bottom for even heat distribution. I should probably be shot but put the 10 quarts, (after slight reduction,) of stock into ziplock bags which laid flat froze well. They are here in Vancouver so shipping would be extra.
Cheers
Baconburner
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ok, ok. I surrender
. I've obviously been reading the wrong cookbooks. This will be on Thursday's dinner menu and I shall report back.Marlene
I just made Lasagna for our New Years eve party and got raves. No ricotta or cottage cheese. Just Parmesan Reggiano grated very fine. As previous poster mentioned- Ragu alla Bolognese, Bechamel with nutmeg, Parmesan and fresh lasagna noodles cooked for 30 seconds in boiling salted water. Meat, noodles, meat, bechamel parmesan, repeat. Cook 45 covered and 15 uncovered.
Do a google on lasagna bolognese emeril for the full recipe.
Cheers
Baconburner
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I go to la Grotta di Formagio, 2 doors down from the N.W corner of Commercial and 2nd in Vancouver. Different types of Parmagiano boconcelli(sp) a good selection. Also a shedload of Italian deli goodies, olives etc. The staff is very helpful.
Baconburner
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Hi
It is a bit like using a wok The version I have heard is the "singing wok". That means you heat it until it is very hot then put in you oil which dances on the surface. Now you are ready to cook. The same applies to cast iron fry pans.
Cheers
Baconburner
I usually preheat the pan before cooking. This weekend I heated it up for about five minutes over medium heat, cooked some bacon, and later on wiped out the bacon grease and stuck the pan in the oven for an hour at about 350. I was overjoyed to see it looking blacker when it came out, so maybe I just need to persevere, fry some potatoes and watch the black dots connect.
wusthof santoku
in Kitchen Consumer
Posted
Hi
I am with the Japanese knife contingent. Light, incredibally sharp and hold an edge because of the much higher Rockwell hardness of the edge steel. You need waterstones for sharpening. Do not use a steel.
Is that left handed knife sort of like the left handed coffee mug?
Cheers
baconburner