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Posts posted by annachan

  1. 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....

  2. 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?

  3. That's it, not inviting you over for hotpot! I don't make mine look pretty at all :blink:

    Oh yes I love Chinese hot pots but I can't resist the urge to make it look pretty ;)





    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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.....

  9. 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

  10. 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.

  11. I'm confused as to why fried plantain chips would be more acceptable than fried tortilla chips? Both are mostly starch and deep fried. Personally, I have no objection to either, but I'm just trying to understand the logic here.

    Yes, they are both fried. But you are comparing the vegetables/fruits with tortilla, which is more than just corn.

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