miladyinsanity
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Posts posted by miladyinsanity
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Along with pappadum and tortillas, I'd add homemade wonton/gyoza wrappers to the list of items that are not worth the fuss of making at home -- at least here in Hawaii, where even ordinary supermarkets have a selection of items for little cost. I could never make them as evenly thin as the machine-made products. Same for Vietnamese rice papers.
I totally disagree. Homemade wrappers are a completely different thing from storebought ones. They're thicker and have a certain toothsomeness that's impossible to replicate.
Depends on what kind of dumpling you're making. For some, home made is way better than storebought.
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I finally found the time to go dig for dango recipes.
But some of them ask for rice flour, and others for glutinous rice flour. Are they two different recipes, or is that one correct one and one wrong one?
Thanks in advance!
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I had Kapche with Mushrooms. Kapche is considered a soup, though it is so thick it seemed more like a porridge to me. It was made from fava beans, eggs, potatoes, queso fresco amongst other ingredients and seasonings. This version had fresh mushrooms in it.
Somehow, that name evokes Korean Chap Chae , a sort of chop suey. Could there be an Asian, particularly Korean influence on Peruvian cuisine?
There clearly are strong Asian influences in contemporary Peruvian cuisine with Chinese and Japanese foremost based on large imigration late in the 19th and early 20th centuries. Chinese-Peruvian food is extremely popular all over Peru and served in restaurants called "chifas". Even outside of the chifas, the influence can be seen in basic Peruvian restaurants, especially in dishes such as lomo saltado or sauteed beef loin. Japanese influence is strong as well. For example, along with the native ceviche, "tiradito" is a style of serving and eating raw fish that combines the Peruvian technique of ceviche with Japanese sashimi techniques. As for Korean, I am not aware of any particularly strong influence, though it wouldn't surprise me. Your observation is very interesting though this dish did not have noodles.
I have read an article about Chinese-Pervian restaurant a several of years ago. The word "chifas" is actually derived from chi-fan or zhi-fan which means "to eat" or "eat rice".
It's 'chi'.
Docsconz, I'm really enjoying your posts. Another place to add to my list of places to go.
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I am lemon curd. Thus I have decided, for I am tart (and have character), rich (and will make you puke if you demand/eat too much of me) and yellow (for I am Chinese).
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I've never heard of that. A lightheaded "I need carbs" feeling?
Are you sure this isn't something that affects only the ancient gods of music that wander the earth endlessly?
Has anyone else experienced this?
Whenever I get that feeling, I know I have to eat. In addition to feeling lightheaded, there's an odd feeling in my stomach--not quite butterflies, but something similar. If I don't eat within maybe half an hour of getting that feeling, I get the shakes. Then if I still don't eat, after a bit longer I start getting queasy and I can't eat--anything that goes in my stomach will come right back out, and even the smell of food will make me throw up. It has something to do with low-blood sugar levels, I've been told, and that I should be carrying around glucose tablets, or at least little snacks.
Ruined a perfectly good dinner in Prague...
With me, what happens is that after I get the shakes, if I still don't eat, then I get gastric cramps. So I figure that I really am hungry.
But I have to eat after exams. I don't know why, but I just do.
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LOL, no May, I didn't.
Well the Leche Flan experiment today ended in disaster. I did the light stiring (so that there are no bubbles), strained the mixture and covered with foil (so that it won't get waterlogged). Sigh, it was hard on top and watery and eggy in the bottom. Hubby didn't dare laugh because I was ready to throw the pan out of the window. Well Napoleon had his Waterloo, I have mine - Leche Flan.
And no, I didn't take pictures of the accursed dessert.
I'm sorry, Doddie. I honestly thought it would work. You know, (and I know this is too late) but if Domestic Hubby can cook, then...why don't you give him the recipe and let him try?
I really enjoyed this blog, and I hope you do another! Or you could start your own blog!
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If you want to try other recipes, Doughgirl, I can send you my flourless chocolate cake recipe collection. I don't think I'll ever be able to finish trying all of them, but if we work at them together, we may succeed.
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Tonight's supper is courtesy of eGullet member Blether.
Here is his Pork Roast with Cabbage.
Plated with my eternal garlic fried rice.
Maraming salamat (thank you very much) Blether! This is definitely a keeper.
PS. I caught Jai licking his plate after.
Aww...Does that mean you didn't manage to snap a pic of that?
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Absolutely. Even though I get home at 5 most days (leave the house at 8am), I have a snack, then a late dinner. Sometimes no dinner.
Though, I don't have breakfast usually, and have a very light lunch.
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Ooh this one sounds good.
My preferred flavor is apple at the moment though.
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I absolutely love the stuff, I remember when I was little I used to squeeze out the fillings of the mochi and throw them in the trash and just eat the mochi itself.
Sheena, you're a girl after my own heart! That's exactly what I would have done too.
I have a recipe for the Korean style mochi that can be made in the microwave if you want it.
Now, Dango.
I loooooove dango.
Can I make it at home myself? I'm talking about the little round balls of dough that they sell on skewers, in case dango means more than one thing. And it's sometimes grilled and rolled in sesame seeds, kinako or dipped in soy sauce.
I think it's what Torakris posted on the previous page?
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I make a ton of ice cream, and therefore have a lot of egg whites in the freezer.
1. Is it bad to make macarons out of previously frozen whites?
2. If not, then does someone have a recipe that gives the measurements of the whites by weight, as I have no clue how many egg whites I have in each bag...
Appreciate it!
u.e.
I haven't tried, but other people say the answer is yes. I've frozen whites I've been meaning to use for this too.
I think some of the recipes offer measurements in grams, but you can also use this site to convert.
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Pineapple tart in a pignoli crust?
You make the crust and I bring the pineapple jam? Homemade pineapple jam, with the pineapple grated by hand and cooked by my mother.
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I poured a whole carton of vanilla flavored soy milk into my beef soup. The recipe called for regular, plain soy milk. I tasted the soup and just couldn't quite figure out where the gross sweetness was coming from. And then...it hit me! OOPS!
I was at a music camp in rural New England once; since the theme was Greek music and dance, they wanted tzatziki. They gave the recipe to the kitchen staff. The tzatziki was the most bizarre awful thing - they had used sweet vanilla-flavored yogurt.
So my stupid one today is: I had cooked some sausage in a cast-iron pan the other day, on my heating stove (it's a cookstove type). The fat had congealed and as my hot water wasn't ready yet I just put the pan on the stove to warm it, to make it easier to wash. As I was sitting here engrossed in Dometic Goddes' Korean foodblog I became vaguely aware of a smoky smell, but what really made me aware of it was a sudden flash of light as it ignited. Luckily there wasn't really anything handy around to burn, as I didn't have a potholder near me (hehe I've grabbed hot-from-the-oven cast iron pans enough times not to fall for that one!); I had to run to the kitchen to grab a towel and a metal tray to cover the pan. No harm done in the end but nothing like a grease fire in your living room to get the old adrenaline rushing. Sorry, no pictures this time.
Might have made a great vid to put on YouTube.
I'm glad no one got hurt though.
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That's what I thought.
Wait, is the end that goes into the caramel, is it stiff enough to rest across a cup/bowl? Then you could have your caramel and eat it too.
The caramel tastes best when it's just cool enough to eat.
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Granny smith apples with salt, yum. And they have to be the super sour
New Zealand granny smiths, none of this Washington crap.
I do this too. My mom taught me, so it can't be too weird.
Though, it's pretty common here to mix fruit and salt. We slice sour mangoes and mix with soya sauce or prawn paste too.
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I keep a cup of water around to stick in the probe once I take it out of the pot.
So far, I've not tried to clean it with my fingers yet.
So far.
But the fresh caramel is just so tempting! The burn mark on my thumb, and the blister on my middle finger will remind me that temptation can be a bad thing...
And I have more than 300 papers to mark still...It hurts just holding a pen! (typing isn't much better...oh the pain I will endure for eGullet...
)Well...If you gotta, you gotta.
I think mine's a different kind of thermometer from yours. It's like this one. So I'd rest it, face down, until the caramel cools.
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That's Yee Sang Jook. My dad's favorite, but I've yet to get past my fear of raw fish, though I know it's not really raw already.
Is it possible? - to have raw fish on top of jook. Jook is usually served boiling hot. And the moment you add some raw fish slices in it, the fish will become cooked, won't they?
You see, they don't serve it like that here.
They give you the porridge in a bowl, and the fish on a separate plate. And if you're eating at the market (where the good porridge usually is), it's self-serve, so it's not really boiling hot by the time you manage to find your seat again.
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I will never ever again, no matter how tempting, use my fingers to clean off some very hot caramel from a metal probe thermometer that I just pulled out of a hot pot. OK, I admit, this isn't the first time I've done it, but it's definitely the most painful!
I keep a cup of water around to stick in the probe once I take it out of the pot.
So far, I've not tried to clean it with my fingers yet.
So far.
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Oranges!
Maybe some orange curd by the side? (I admit, my curd-madness is escalating)
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I'm thinking of layering lemon curd with cheesecake.
As in (from bottom up) some sort of crust, lemon curd, cheesecake, and then lemon curd again.
But should I bake the first three layers (crust, curd cheesecake) and then pour more lemon curd on top and bake just until it sets?
I want to try the PH recipe, unless it's not as perfectly suited to what I have in mind as something else?
That layering isn't going to work out well. You can't really bake a curd unless you have a ton of cornstarch in it, and I'm asuming you'll want to bake the cheesecake layer. Unless it's a no bake cheesecake, but the cure would still squish out under the weight unless you cut it while frozen I guess.
I would just recomend a thin layer of curd on top.
*pouts* Oh well. At least someone told me before I found out the hard way.
Thanks Sethro!
Hmm... But Lemon Curd does freeze okay, right? I think K8 talked about freezing the stuff?
So I could bake cheesecake (without a base) on a sheetpan, and layer it.
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I've a recipe for Lindsey Shere's Almond Tart. Pie crust, and a nut filling made with cream and sliced unblanched. I may make this.
Wonderful. I'll be able to eat my way out of my wardrobe in less than a week flat.
That sounds good. And clothes shopping is always fun.
I've been longing for a lemon curd tart myself but would then have to find fresh redcurrants to top it in order to fit the pi-size requirements that have now filled my mind. This is so satisfying. Hmm. I may just take to meditation and hum "piiiiiii, piiiiiiii," instead of "ohmmm. . . "
I may settle for this. This is what I've been wanting to make. Lemon Curd! Yummy! And I have no nutty things in my pantry.
This thread is great!
What is the value of mini - pi, anybody know? I don't have a regular sized pie/tart pan.
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Lumiere - aaah, you just named my waterloo - Leche Flan. I can never make this Filipino dessert (my brother and my mom makes leche flan that makes my hubby wanna cry). I have tried several times to make this luscious egg custard but failed miserably everytime.
IMHO I make a good one.
My mum used to make a lot of those during her pre-marriage days, so her siblings always used it as a benchmark against which anyone's leche flan was compared. My grandmother (bless her soul) made a good one as she learned form my mum. Now, here I am in Sydney, brave enough to attempt my mum's method. Sure enough it did not disappoint. Everyone said it tasted and looked exactly like my mum's.
I'll email you the recipe.
Lumiere, is it a family recipe? Can you post it in RecipeGullet please? I'd love to see it too.
Repulsive Flavor Combinations
in Food Traditions & Culture
Posted
This reminded me of something I used to do.
At McDonald's, I'd dip french fries into chocolate sundaes.