loki
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Posts posted by loki
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Ahah!
Eden, you must surely be using the green vegetable part of it while I have been talking about the seeds.
Actually not. my recipes all specify fenugreek seeds. (I'd never heard of the greens before today.)
And per Alan Davidson, Fenugreek is a relative of Clover. he specifies that fenugreek seeds "need slow heating to bring out the full flavor, but overheating makes them bitter" Apparently it's also a common ingedient in commercial curry powders.
Sorry to say, but you have been reading the recipes incorrectly. These recipes don't use the seeds which are a spice, they use the leaves which are the herb. Hence the word sabzi! It's like corriander and cilantro. I've heard of people messing this one up too - especially between british and american recipes. The British english use the word corriander - and it can mean either the seeds or greens, though they are NOT interchangeable so you have to know to what they refer. In the US cilantro has been adopted from mexican cuisine to mean the leaves, while corriander is almost always used to refer to the seeds.
I suspect that you read fenugreek and thought it meant the seeds, when it actually was refering to the leaves.
Now having said that there are Persian dishes that do use the seeds - but the quanities used are very different.
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Golden Ridge / Schwarz und Weiß is closed. A press release said they had debt, quality (not that I noticed) and religious opposition due to the use of modern technology from the Old Order Amish investers in the firm. Too bad - it produced one the best blues I've had from the US (Maytag is good but this stuff was excellent). Oh well.
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On my holiday travels, I'm going to forGinza of Tokyo East. More for the tepanyaki show than for Sushi. It's now a small chain, I guess, though I've never been. Friends want to go, especially, their son who wants to see the food fly. Hopefully it's good - please post reports on it if you've been and recommendations for ordering.
Also, I am taking them to Kingston House Saturday buffet which is a childhood favorite (since the early 70's for me). The food is ultimate comfort. The atmosphere is typical Wisconsin Bar (almost like English Pubs where the whole family goes so unlike Utah where I currently reside). I'll give a report. I can't wait for some corn fritters and chicken and biscuits (dumplings), and giblets, along with an Brandy Old-Fashioned or Brandy Manhattan cocktail from the bar!
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It was years ago now, late 80's, but there was a Chinese Place near the River - in the then newly hip historic district, where I found a wonderful dish of assorted goodies that you ate with hot mustard sauce (like chinese mustard but prepared a little differently) and other condiments. It had Jellyfish, carrots, omlette, daikon, cooked beef, and other items arranged on a platter. I fell in love with it. On further visits they told me it was actually Korean - the hip Chinese Restaurant was owned by a Korean family. I don't think it's there anymore - last time I was there I could not find it. Umm. Never saw this on another menu, But I have seen this in Korean cookbooks under special dishes. I did have a similar presentation in Chicago of cooked pork belly with raw oysters. Sounds odd, but another magical meal. It was served with hot soybean and chili sauce, mustard sauce, and vinegar, as well as various kimchee, and veges on the platter as well.
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Eichten's Bistro was highly recommended to me a few months ago. It's located near Shafer MN about 50 miles from the Twin Cities.
But the website seems to say that they are closed. Anybody know more about it. Is it just changing hands? Is the chef working somewhere else? Stories about it from the past.
Here is the website: http://www.eichtensbistro.com/index.php
I want to take my parents to a place like this over the holidays - any other suggestions in East Central MN or NW Wisconson?
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thanks for recipes. it seems to me rakkyou is close, the ume-su brine of course i don'r have,but i can get red plum vinegar - which is probably close.
what mystifies me is the addition of bonito flakes to brine (commercial pink garlic ingredients). that seems quite unusual for pickles. they probably can't be pickled for a long period of time, go bad, no? why, oh why, add bonito to pickles, any ideas? or is it just some bonito flavouring and not actual bonito? or is it like part of brine, like dashi? please, forgive me, if i ask stupid questions
.I would not worry about bonito flakes in the pickle making them keep less. Are you thinking because it's fish it will keep for a shorter period of time? That's actually a falacy. Sure fresh fish goes bad faster than a fresh turnip. But preserved fish - or meats, eggs etc. will keep for a very long time. Just think of pickled herring - or eggs/gizzards in a jar in a local bar.
As long as the pickling brine is salty and acidic enough the bonito will last. I have had Korean pickled squid last for a very long time. And lots of Korean and South East Asian pickles include shrimp or small fish (often called anchovy). A little bonito will not bring things down.
Now as for other pickle types - such as rice bran pickles or miso pickles - I don't think there is enough salt and acid with either of these to pickle fish for a long period - perhaps not even for the short term. It may make a good marinade for grilling though.
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whoops, I didn't know that you thought sesame leaves were from the same plant as sesame seeds. Don't feel bad, because I used to think the same thing when I was younger. I have no idea why they are called sesame leaves.....so it can be confusing.
They are not sesame leaves it's a misstranslation that occured somewhere down the line. Probably because both Perilla and Sesame have edible seeds.
Sesamum orientale is the scientific name of sesame in the Pedaliaceae or sesame family
Perilla frutescens is the scientific name of perilla/beafsteak plant/shiso in the Lamiaceae or mint family
Perilla or Shiso would be better to use as sesame is only used for the sesame plant.
Sesame leaves are rather tasteless and tough. Every time I've encountered sesame leaves in restaurants they have been perilla leaves. I'm not even sure sesame leaves are edible.
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The name of the double cream blue at Golden Ridge / Schwarz und Weiß is Harmony Blue. I'll be going there Wednesday.
Here's a great link to artisinal cheeses
http://www.forkandbottle.com/cheese/uscheese.htm
Heres a little more about Golden Ridge
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Last year I made it to Welcome to Golden Ridge Cheese = Schwarz und Weiß (the weird letter stands for two s's). I bought some of the double cream version of the natural rind type - A two pound wheel - as well as a wheel of the regular.
I hit a dear making my way to Des Moines! Then....
Made it almost all the way home, but ran out of gas. While filling up the car with a spare container, the gas spilled on the trunk, and into it - and ruined the cheese!
Horrible.
So this year I will again repeat my journey from WI to IA - to UT via CO. And will pick up more. I still have a bit left, from a year and a half ago - but it's rather aged! Still great for dressings though!. The blues really age well. They also freeze well - but are not suitable for eating at the table after that - just for recipies.
Golden Ridge Cheese has not updated the website - and still don't have the exact name of the cheese I love so much listed. And they don't have a webform for ordering it. - But they ARE Amish after all. They will accept orders over the phone.
I also bought a wonderful handcrafted pillow - recycled from older down comforters and handmade in the Amish tradition. It's ten times any pillow I've ever had before!
I also love the Carr Valley Cheeses!
Later.
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Rice with Salt Cod, Chickpeas, and Red Bell Pepper
Serves 6 as Main Dish.
Called 'Arros amb Capetes de Torero' in Spanish, which means bullfighter's capes. This refers to the roasted bell peppers on the top of the dish. This recipe is based on one in Saveur Magazine, which was based on a traditional recipe from Gargantua in Valencia, Spain.
It is unique in that the Salt Cod is not soaked before cooking the dish so it makes the use of this ingredient somewhat easier - and you could also use canned roasted red peppers and whip this one up on the spur of the moment, with excellent results.
- 1-3/4 c short grain rice - spanish prefered
- 2 c cooked chickpeas
- 1 red bell pepper -- roasted, stemmed, peeled, seeded, and quartered lengthwise
- 2 tomatoes, peeled, cored, seeded, and chopped
- 1/2 c olive oil
- 1 head garlic, cloves separated, peeled, and chopped
- 1/2 tsp saffron threads
- salt - to taste
- pepper - to taste
Put unsoaked cod into a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium; simmer until swollen and soft, 8-10 minutes. Drain, set aside until cool enough to handle, then flake into small pieces while picking through cod to remove any skin and bones.
Toast saffron in a medium skillet over medium heat, shaking skillet, for 10 seconds.
Add chickpeas to the saffron in the skillet and season to taste with salt. Cook over medium heat until just warmed through, then set aside.
Heat oil in a large seasoned cazuela or heavy skillet over medium heat. Add tomatoes and garlic and cook, stirring often, until moisture evaporates, 12—15 minutes.
Stir in cod, then add rice, stirring to coat well. Add 4 1/2 cups water and salt and pepper to taste and simmer, uncovered, without stirring, until liquid has reduced by half, 12—15 minutes.
Stir in chickpeas, arrange bell peppers on top of rice, and continue to cook, without stirring, until rice is tender and water is absorbed, 10-15 minutes more.
Remove from heat and set aside for 5-10 minutes before serving.
Keywords: Main Dish, Rice, Fish, Spanish/Portugese, Seafood, Intermediate, Clay Pot
( RG1820 )
- 1-3/4 c short grain rice - spanish prefered
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I'm trying to figure out if I missed an Episode. I see on No Reservations Season 2 That there was a Japan Episode.
Yet I don't remember seeing it, and I've been a regular watcher. Did I miss it? Or is it the Asia Special where he went to Japan and China?
I found the answer myself - There is no Japan episode, it is part of the Asia special - First half is Japan, second is China. Might be different in other countries.
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I'm trying to figure out if I missed an Episode. I see on No Reservations Season 2 That there was a Japan Episode.
Yet I don't remember seeing it, and I've been a regular watcher. Did I miss it? Or is it the Asia Special where he went to Japan and China?
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Thanks much for the fresh seafood info, I'll bring a large pot along! As well as an Oyster Knife!
I will put in a report on what I find. I have found a couple places - Alec's By the Sea is recommended. Waves was also recommended for Happy Hour - both sound sort of tourist trapish though.
I don't mind sort of dive places if the food is authentic and real. One of my favorite places was a place south of Beaumont Texas - near the coast - sort of a roadhouse - that had the best BBQ crabs (really more of a spiced and sort of fried dish)! Wow! And a bar with large outdoor section near Texas City, TX had great BBQ oysters (These were roasted over wood) that was like a friends backyard who happened to be really into Jimmy Buffet. I can't remember the name of either but boy were they great!
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I should also mention that when in the Seattle area we will actually be in Edmonds, on the water. It's not as though any place in Seattle is out of bounds, it's just that any thing north is in our bounds too!
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I'm going to spend some time with my sister in Ocean Shores for a few days, then in Seattle for a few more.
Any restaurant recommendations? I am especially interested in seafood. We will be with my nephew as well who is a picky eater, but loves crab, fish, and other seafood.
I on the other hand love to explore the depths of exotic cuisines, trying things like tripe, bitter melon, Uni, herring roe on kelp, etc. But for this journey, This type of exploration will not be possible - unless more mundane things are also on the menu.
I'm fairly familiar with Seattle, and know about Elliott's Oyster House, Matt's at the Market, and Rays Boathouse.
Also, although my nephew is sort of picky, he is actually quite interested in trying things and so more unique places are OK, just as long as he can get something to his liking. We are trying to stretch his pallate - He now eats and enjoys onions (It was actually the blossum at Outback! and friends making fun of his picking them off his pizza that changed him).
We will also have access to a kitchen - at least in Ocean Shores so places to get seafood to cook - especially Dungeness Crabs, oysters, mussels, razor clams, and scallops would be great too.
Lastly - I see razor clam season is over till the Fall - Can you get them now anywhere? Will they be frozen at restaurants? I want to let my sister try them.
Later. Thanks.
Steve in Utah.
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Lidia's- And they have a very large selection of Grapa's and wonderful people willing to share them with. I met a couple while bar-hopping back to my hotel nearby - on foot. They were wonderfully hosptible. Then the bar manager or maybe the restaurant manager brought out a special reserve Grapa and shared it with us. Next time I have to try to food!
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Mentioned above is the Blue Cheese being made in Cresco Iowa. Well I visited the factory. It's about the middle of almost nowhere, but lovely part of Iowa. I was attending the Seed Savers Exchange Conference in Decorrah, and found a reference for this cheese on the web before my trip, and it was only about 20 miles away, so I made a field trip out to the factory.
Great place. It is called Schwarz und Weifl (note it was incorrectly spelled above) and also known as the Golden Ridge Dairy http://goldenridgecheese.com
They are an Amish Dairy, with mostly non-Amish working the cheese factory - except for the store - where you'll be greated by very friendly Amish workers.
You might think that the Amish would espouse organic farming methods, but you'd be wrong. They use chemicals just like other farmers, though not usually as profusly. They might work a field with plow horses, but they still often buy the same fertilizers and pesticides as other mechanized farmers. Well not this dairy. While not strictly 'organic' by either US or Iowa Law, they are grass fed cows, with no pesticides or antibiotics used (or as little as possible).
The standard cheeses are a natural rind cheese inspired by French and Spanish styles, as well as a washed rind variety (I think they call it 'white'). Unavailable then (In July) but to be offered on a limited basis was to be a higher cream content (and therefore fat) Natural Rind Blue - reminiscent of some Gorganzollas.
Well I went for the natural rind and bought a 5 LB wheel. It's cheap! about $3.50/LB! How long will this pricing last, I don't know. But I am convinced that those $15-$20 cheeses, while quite good are out of out the price range of most budgets. These sustainably produced foods need to be sustainably priced too. How can US cheeses bought at the factory be more than artisinal cheeses imported from Europe! Cheese to the people!
The natural rind blue was and still is fantastic (I bought it in July and it's still aging beautifully). When first tasted it's pretty mild for a blue. But in my estimation, is much better them Maytag. It's creamier, and richer, with a hint of the grass that the cows ate. Very refreshing and clean - but also sort of woodsy. After aging in my refrigerator, loosely packed, it has become much more pungent, and I think better, not sharp, but with rich complex flavors - very ballanced. It's a wonderfull cheese.
Wish I was there for the High Cream version - maybe I'll get there on my way back to Utah from here in River Falls.
I'm originally from River Falls, WI, where the UW-River Falls Campus is known as Moo U. Anyway, a friend of mine recently attended the 10th Great Lakes Dairy Sheep Symposium http://www.dsana.org/2004_symposium.php, which was centered in the Western WI, SW MN area. Unbenounced to me there is an emerging sheep dairy industry here. Great! My favorite Hard (or at least not soft like brie) cheese are those of the Basque Region of Spain and France. Top amoung them Ossau-Iraty-Brebis Pyrenees (not sure if all of this name or if they are alternative names) is my all time favorite.
http://www.cdr.wisc.edu/cheesedb.nsf/05066...33;OpenDocument
It is marketed as Prince de Claverolle and Etorki accoring to the Splendid Table. I came accross it at Powels Cookbook Store in Portland, which had (maybe still does) a great cheese selection!
I am hoping for some quality sheep cheese to emerge in the US, and am started on my journey of discovery.
Help Me Identify This Korean Veggie
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
Got it, it's Suaeda glauca (the accepted name now - but has many other names as the botanists are still working things out!) Suada asparagoides or Salsola asparagoides are also used commonly. It is a very variable species.
Having said that the photo also looks a little like Limnophila aromatica, rice patty herb, So-yeop-pul: http://www.uni-graz.at/~katzer/engl/Limn_aro.html
But that is not what your korean MIL said it was. Is this used much in Korean cuisine? I love this herb and grow it (not always very successfully) in little water gardens.
This site is very useful, but you have to know botany pretty well (I'm a botanist)
http://www.koreaplants.go.kr:9101/english/index.jsp
Incidentally, perilla is NOT sesame. Sesame is tastless - like a maple leaf. Perilla is Shiso (Japanese), and herbal, minty, unique and widely used. I have grown both sesame and perilla in my garden and it's obviously Korean Shiso. There are lots of perilla varieties out there, I've grown 4 - Japanese red, Japanese green, Korean Large Green, and Thai (green on top, red on bottom). The one I've grown is perilla frutescens. There are other varities of this plant, though I'm not sure which botanical varities are associated with the ones I've grown, and would have to visit the Herbarium. I do know the Korean variety is very different from the red shisho (which needs cold to germinate). So they may even be different species of perilla.
I don't know Korean, but it looks like perilla is So-yeop and Deul-kkae. Sesame is Cham-kkae - so I'm not sure where the mistranslation started. Wiki says something about 'wild sesame' being the literal translation. Maybe like we use yam and sweet potato to refer sometimes to the same thing (I actually am not opposed to this as that is what common names are - so someone who says sweet potatoes are not yams - I say they aren't potatoes either!). It may stem from the fact that both species have seeds that are edible and usefull for oil extraction rather than their leaves - 'Wild sesame/perilla' is a plant with edible seeds that you can roast and or extract edible oil (like you can do from cultivated sesame). The leaves are only slightly similar. Sesame is usually more narrow and a darker green and rougher.