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Everything posted by annachan

  1. Do you have a Trader Joe's near by? I used to get it from there.
  2. This is why we haven't gotten one yet....
  3. I've been looking online and it seems like there aren't many choices for vertical rotisserie available. The Cuisinart one is not available here yet. So, I think I may have to wait to see if I'm able to even get a good quality one here. I think it makes sense for me to try out different marinade recipes using the broiler for now. Maybe by the time I find the recipe I like, I'll find a good vertical rotisserie over this side of the world....
  4. Oh how I have missed Mexican food since I moved to Australia. One thing that I've really missed is al pastor. I know I can't get a decent version here so I need to make my own. Problem is, I don't have the equipment. Getting one of those large commercial rotisserie is out of the question. Not just about price here, but having to make a really large batch of al pastor when I just want dinner for two, is not practical. I know people have done it on horizontal rotisserie on the bbq. Well, I don't even have a bbq at my place. So, I'm wondering if a counter top vertical rotisserie like this one would work: http://www.overstock.com/Home-Garden/Cuisinart-CVR-1000-Touchpad-Vertical-Countertop-Rotisserie/4275525/product.html?cid=207675 Anyone have much experience with this type of vertical rotisserie? Would it work for al pastor? Any recommendation on brands/models?
  5. That's it, not inviting you over for hotpot! I don't make mine look pretty at all Other than hot pot, I also love having Korean bbq with friends around. I don't use charcoal at home, just a portable stove. Since I have 2 stoves at home, we have had both hot pot and bbq going at the same time.
  6. Weeknights meal has got to be quick and easy. I'm just not in the mood for anything complicated after work. My husband works from home, so he can start stew type dishes in the slow cooker during the day. We make duck confit quite often. Duck leg in a baking dish, cover with oil, cook in a slow oven for 4-5 hours. When ready to eat, just put the duck legs in a frying pan to crisp up the skin. A very easy but fulfilling weeknight meal. Those 4 page recipes are saved for when I have the time - weekends, time off from work, etc.
  7. I add in sauces, stews and soups just helps bring out a little more savoriness. Start with a small amount as it is salty.
  8. I got some several months ago. Not the greatest thing in the world. I like it on toast. A thin layer on the bread, top with cheese and melt in toaster oven. In sauces, it's like an expensive version of vegemite....
  9. annachan

    Duck Tongues

    I was going to boil them, with Chinese marinate. However, that means I'll have to eat them all by myself. I'm trying to get hubby to try them. That is also why I deboned them and will fry them. Frying got him to try and like pig ears, so I thought it may be the way to go. As for the pickling, I'm thinking along the line of pickled chicken feet. Vinegary and spicy. Wonder how long that would last in the fridge though.
  10. annachan

    Duck Tongues

    I have a large bowl of blanched, deboned duck tongues in the fridge. My original plan was to marinate and then fry. I'm still going to do that but I don't think I'll be able to consume them all in one seating. So, I want to save half and do something else with them. I'm think maybe pickle. Anyone try pickling them before? Open to other ideas as well.
  11. I'm not much of a beer drinker, but I absolutely love Hitachino Nest white ale.
  12. I do big batches of pasta, portion them and put them in the freezer. It could be lasagna, pasta with ragu (beef cheek, duck, lamb shank, etc), or just a jar sauce with whatever vegetable/cheese I have on hand. Curry is another great option to make a big batch of and then portion. I also love hearty salads: egg, chicken, tuna, beet or couscous. Asian noodle soup, with the soup and the noodle packed separately. I combine them right before they go into the microwave. Turned out quite well. Savoury oatmeal can be a good lunch (I generally have it for breakfast myself). At the office, I have instant oats and miso soup packets. Oat, hot water, microwave for 40 seconds, stir in miso.
  13. Used to love American cheese on triscuit, toasted till the cheese melt....
  14. Peanut butter and ham? Oh yeah, love that on rice cakes of all things! Instant ramen, "fish" sausage (Japanese/Korean snack), pork floss out of the jar, salt & vinegar chip sandwich, crusty bread with butter & sugar....
  15. I used to get good prices at Marque Foods (http://marquefoods.com/). It is wholesale only so you need a business license. That was several years back so I don't know about their prices now.
  16. Napa - Bouchon Bakery is a must. Love, love, love Morimoto. Bistro Don Giovanni is a classic. SF - I don't even know where to start! And only 3 days? Love: Prospect, Coi, Wayfar Tavern, Quince, La Mar, SPQR, Amelie (wine bar - hop over to Bob's across the street around midnight for the best, fresh out of the fryer, donuts), Bisou, Ozumo, Incanto, Frances, Starbelly, Farina, PIQ (Berkeley - best bread ever), Ike's Place, Bi-Rite Creamery, Tony's Pizza Naploetana, Katana-Ya, Cotogna, Art's Cafe (famous for hashbrown sandwich), Baker and Banker, Kappou Gomi, Kingdom of Dumpling, A16, Super Duper, Arizmendi.....
  17. I've only made it once, but it came out really well. I think this is the recipe I used: http://www.foodnetwork.com/recipes/tyler-florence/chicken-and-dumplings-recipe2/index.html
  18. A dumpling truck would be nice. Asian street/hawker food of any kind.
  19. I've used Callebaut in the past and never had a problem. The thing is, brands like Callebaut tends to have a variety of chocolates. Some varieties are better for certain things then others. When I used to buy bulk, the manufactures would have labels on the package that indicate the uses for each particular chocolate. When you buy them in stores in smaller packages, that information is generally not available. In Melbourne, Monsieur Truffle makes some great chocolate. Their milk chocolate is beautiful, really reminds me of my very favorite Weiss. While at the dessert bar at Mr. Hive, we had a chat with the pastry chef about where to get chocolates here. He gave some places where he source his ingredients: Imports of France - you can find Weiss there The Cocoa Alliance - has the chef's favorite white chocolate Creative Ingredients - carries Cacao Barry and Callebaut
  20. I forgot where I saw the idea, but sounded interesting. Freezing herbs in oil in ice cube trays, so you can have individual portions of flavor oil on hand. I think it mentioned doing the same thing with wine and stock as well. Rosemary creme burlee is quite good.
  21. I don't think there is a big difference and I'm not sure if others have implied that there is. But I do think it is more acceptable (which is what you stated in your first post) as you're comparing fresh vegetable to something processed.
  22. Yes, they are both fried. But you are comparing the vegetables/fruits with tortilla, which is more than just corn.
  23. I saw what looks like the IKEA replacement of the DAIM bars. I meant to pick up some but got distracted. Anyone tried them?
  24. Thinking in terms of other tapas: garlic mushroom, tomato bread, manchego cheese with fixings, vegetarian croquette, maybe some soup shooters
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