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loki

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Everything posted by loki

  1. I bought two containers of what I thought were kippers. However, I did not really know how to serve them. I've found them before labelled as such - years ago in Moab, Utah of all places. When I got them home they were sort of mistreated on tranit and I never really put them to use. I love English breakfasts and enjoyed them when I was in the UK (really had them more in Scotland). There were kippers and I seem to remember them warmed up and pretty tasty. When I do a search now, however what I find is that kipppers are a specific kind of smoked herring - split and smoked and pretty much rea
  2. Yeah, those are the ones. They are so easy to make! I looked into split soybeans and I think that they are mostly made that way to cook faster, be easier to process/use for animal feed, and to help separate out stones and other material (it either won't spit or disintegrates in the splitting process). . So - for this purpose I think whole ones would work. I also think that other crunchy things would work in the salad. One of my favorites is roasted favas. Now I've never made these, probably because raw favas are not that easy to come by, and I'm having a challenging time growing them. B
  3. loki

    Storing Potatoes

    I found this Storing Potatoes at Home which is a pdf from Idaho. It pretty much says what I said (I'm glad). The colder the potatoes are stored the less likely they will sprout. I've definitely seen great differences in cultivars too - some seem to sprout after a month, while others could go for several months before sprouting. I've probably grown and stored for seed about 50 different cultivars: heirloom, modern, and old commercial cultivars. Commercial potatoes are often treated to prevent sprouting - but I would not do this. Lastly - this is something I've found to sort of refresh sprou
  4. Well, I still have a few issues with the book, BUT... I reread it last night - at least parts and I have changed my mind. I must have been in a bad mood - or expected something else at the time, but now I actually like the recipes. There are the examples of dishes that are in the prose - with no recipes to follow - which irritates me still. However I looked at the Duck a l'orange recipe and it was the real deal - old style - not updated (though the actual popularity of this dish is probably more of an English one - French cooking in England and then in the US, that is). And then looked b
  5. Not sure about spit soy beans but we used to make roasted ones when I was growing up. Just soak soybeans overnight, then drain well. Put on a cookie sheet in a 350 F oven and roast till crispy. Usually it takes about 30 minutes - but you have to check on them. You can add a little salt when wet if you like and this will adhere to them. Not sure if this is the end product you want for Burmese cooking? These are called soy nuts. You could chop them at this stage to get closer to split sized beans.
  6. I made the recipe below for Hong Hweh ( AKA Hongeohoe muchim) marinated raw skate wing, but it did not turn out like I thought it should. First, I started with an eight inch wide whole skate wing, and let it thaw out. I did not want it go bad so I put the whole wing in a sealable plastic bag and added vinegar and salt. I could not cut up the frozen skate - so I could not really follow the instructions below very well. The recipe is missing salt, so I added it as I saw fit. Most Korean dishes are pretty salty, especially the pickled ones, so I though it was appropriate. Everything went wel
  7. loki

    Storing Potatoes

    They use those potato barns here too - Utah and especially nearby Idaho. Some are enormous. Most are not completely underground here, but mounded with 10 feet of soil on top or so. It's a huge root cellar. I put them in a room that's unheated - with an outside wall made of uninsulated concrete. I put them in a large plastic container - about 25 lbs of them per container - so they are about 3 deep. The container is not air-tight - but keeps in a bit of humidity. They love cool storage with no light (this room had no windows); and relatively high humidity. I bought mine in Idaho - and they
  8. Well, maybe I am being picky, but I started reading the book immediately upon receiving it in the mail. I was anticipating a great cookbook with secrets of French cooking not available anywhere else. Instead I got Anthony's wit and 'snarkyness' (his own moniker) without much else. I already have recipes for every other dish in the book, and ones that I consider better! Also his commentary mentions dishes that are not in the book (especially some pasta dishes - perhaps not appropriate for the book, but then don't use them as examples in the text - not good editing if you ask me). I thought
  9. Yeah, I really think that's what happens. It works best with a true simmer, at least later in the process. Both albumen and the 'scum' are proteinaceous, so they likely collect the little bits of cloudy material in a similar manner. Gelatin is also used to clarify beer, at least by home brewers, and it acts in a similar way - though not when hot. I recently found an article in Saveur about Pho - rereading an issue I read in one sitting. http://www.saveur.com/article/Recipes/Pho-Bac It's pretty good. The only thing I am not so sure about is the addition of fish sauce later. I do it early.
  10. I think that video and recipe are the quick method to make it. To really make it you need to ferment soybeans - into a miso-like product, Doenjang. I have the book:Traditional Korean Cooking, by Noh Chin-Hwa which has a sort of roundabout description - it's missing parts and poorly translated in places. However, I really like the three books in this series - They are much more thorough than those in my other books - and have photos (so if you can't understand the instructions you can see it and maybe figure it out). I found this in the Egullet forums - but through the internet, not in a f
  11. The two parts in a can are NOT coconut cream and milk! It separates differently than that. The top part is more fatty and bottom part is really the watery part, but is NOT coconut milk. Coconut milk and cream are just different concentrations of the same thing - the cream having more of the coconut solids and fats per unit measure and less water - that comes from the first pressing of the coconut milk making process. The two components in the cans are something completely different and are simply a result of them sitting around on the shelves. Having said that, the solid part of the canne
  12. I'm a soup fanatic - from when I was a kid. For pho - it IS the broth.However I disagree with some of the posts above. Skimming is not necessary. This 'scum' looks strange, but is nothing more than proteins that cook out and float up. There are still lots of this in the meat and a little in the broth. These will come out later. Many cultures associate these with bad spirits or karma, etc. because it's from cooking an animal. It's superstitious, and has no bearing on flavor or look. I know because I used to strain all this off, now I don't bother. I even think that leaving these in act
  13. Biko is really good! It's just glutinous rice topped with caramel (well a little more complicated, but not much). I like the various flans too. Ginataang Halo Halo is another I really like! It's a sort of sweet soup with taro, purple yams, coconut milk, and tapioca (that was my version anyway) that nobody but me liked when I brought it to a get-together (snobs! and they were pretty full as we made 12 dishes of other Philippine food!). I think this is on the same track as the Halu-halo above but is a bit simpler and I did not serve it parfait-style. I've just been having tapioca with pineapp
  14. There are a lot of things like this in Asian cuisine, and probably all cuisines, that have gone mostly to industrial manufacture. I would not mind a recipe from industry either - though these are rarely given out. I did have some home-made chile sauce once that was very similar, so I know it's possible. They were not very helpful and said they just threw it together! I guess it's sort of asking for a recipe for ketchup here in the US... (well there are old recipes for ketchup - but it's not that common, maybe more like Tabasco) I already did a quite extensive internet search, so that's why
  15. I really love the Thai sa-te sauce made with chiles. It's imported by Anhing out of California and the container also says "Caravelle". The market where I found it no longer has any, and can't remember what it was! I've looked at several other markets too - to no avail. I have an abundance of chiles from the garden, so I would love to make it. Ingredients listed are chili pepper, soybean oil, garlic, and "spices." I think the spices are the key! There is a certain umami flavor in this that I just can't figure out (may be MSG, but I think that would have to be listed). Any ideas?
  16. loki

    Tapioca

    I bought some 'Tapioca Pearl' from an Asian market a while back - it's so inexpensive. Went to make some today. Well, the old standard way is to soak the large pearls for a long time then cook them slowly. Not for these from CTF - Combine Thai Foods. They break apart upon soaking. I think this may be true with all the Asian tapioca pearls except perhaps for the quick-cooking boba tea types, which don't really do anything if you soak them. These are partly cooked (or are chemically altered) and only take 5 minutes to get to boba consistency. It looks like the other type can be used for b
  17. I was shopping at the local K-mart where I get a few items no one else carries here and saw a chopper - Hamilton Beach Coffee Grinder - with removable grinding chamber - 80365. It was quite inexpensive - about 20 bucks. It is not for liquids as the cup is not water-tight. But it has worked for fresh ginger. It works well for all the other spices I've used as well. It operates the same as other types of coffee grinders, but has an automatic turn-off system - and you set the grind type and amount of coffee you want to make. This is moot with spices, but I figure maybe it won't burn out fro
  18. I am thinking of purchasing the Innomix Surya Mixer Grinder innoconcepts.com. I want it for grinding spices mainly, and it is very important that it has the ability to make quite small quantities (though I will use a mortar and pestle for really small amounts!). I have a Vitamix (older stainless model) that can make excellent and quick work out of a large quantity - two cups minimum - but will not work for small amounts. I make fresh masala's, curry pastes, and herb/vegetable/spice blends all the time - nearly twice a week, sometimes much more. I've burnt out ones made by Cuisinart and Rev
  19. I think after looking around I'm going to get an Innomix Surya Mixer Grinder innoconcepts.com - I found it looking at related threads in this forum for nuts (cocoa beans specifically) - it's the same model as the cocoa pregrinder. We shall see... If anyone has one please let me know how you like it. The people using it for cocoa seem to like it. These are the same folks that distribute the ultra wet grinder, which is highly thought of.
  20. I have two revels. They have worked very well - each for a couple years with use about once a week. Neither burned out. However there is a major flaw in that the actuator, the part that starts the motor, is in a groove that is susceptible to liquids coming in from the bowl above. My first one failed because this mechanism became fouled. The second one started giving me shocks! The second one has now failed due to the parts wearing out - the parts that move the blades - sort of the gears. This is mentioned on Amazon and it may be a recent cheapening of the product? I think I'm giving up
  21. And peach are not 'low acid'. They are in the 'acid' category. I don't think they've even been a problem. Who knows where these people get this stuff. I just heard on a newer PBS show that excluding oxygen is all you need to do to prevent spoilage, when it's actually the opposite for botulism. Must have taken a little information about keeping out O2 to prevent mold and such and basic human biology and come to an erroneous conclusion.
  22. "EGGABUTTER" sic Thanks for all the info. I was looking for Balkenbrij recipes - and found them! I am also looking for something called eggabutter, at least that's what a friend calls it. No one in his family remember exactly what it was called or how it was spelled. Half their family came to the Midwest from the Netherlands and became dairy farmers. This dish was a farmers breakfast served as a 'second' large breakfast after early chores such as milking were completed. My friend does not know exactly how it was made (his grandmother made it, but mother from the other side of the family n
  23. Thanks - so far so good. The Kokum may be valid - but these items are not just dried kokum. I actually bought some of these too - to go into some dishes that call for them. I was never able to obtain them where I live. But these fruits do grow in the area where the little pellets are found (the state of Gujarat)... CHOORUN - YES! but... I found the term spelled Churan more commonly. Means - like you said a school-time snack - that is not a sweet. However this term is not just for these pellets, but for all sorts of snacks. I found this term - daleem. Seems to mean a rock salt (black salt) and
  24. I bought these at an Indian Grocery store. They were not named or described, except with the brand or maker - Jay Andeshwar. They are salty - like they are made with black salt - Kala Namak as they are sulphury too. They also may have sour plums (or any other sour fruit like tamarind) and a few spices. Each pellet is about 1/2- 3/4 inch long and about 1/4 inch in diameter. Most of us thought they were horrible. I sort of liked them in a strange way. I want to know what they are (what are they called?), what's in them, and why would people eat them (are they medicinal for instance)? Th
  25. I once had roasted halibut cheeks with red wine sauce (put on the side and drizzled on top). It was actually one of the most memorable dishes I've had so I would not discount the grape sauce with seafood entirely. We used to collect small wild grapes and make jelly in the Midwest. Those you found are likely Vitis californica, California wild grape. Muscodines are only found in the South and Southeast, and are look different, and tend to have larger fruits, and less deeply dissected leave. Though muscadines may be raised there in gardens... We would make jelly, much the way you made your sa
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