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  1. I'm quite interested in this thread as well. Two of my roommates are vegetarian (actually one is pescetarian) and we cook dinner communally so I'm always looking for more ideas. My roommates have a subscription to the Vegetarian Times which gives some good ideas. You can browse recipes online at the web site: http://www.vegetariantimes.com I'm the dinner planner/chore assigner for the household so I happen to have a list of all our meals on my computer so here is a list of dinners we've had. Occasionally I'll cook a meat and non-meat version. Forgive any repeats, I went through quickly to remo
  2. Oops, sorry for the typeo above, "nun" should be "bun." Fodgycakes, You can try the following simple recipe Those leaves are called wild-betel or wild pepper leaves, if you can't find those you can follow SuzySushi and substitute shiso leaves (tia to). Good luck. ← A very late update! I finally got around to making this dish at home using the recipe here: http://www.recipehound.com/Recipes/1857.html I served it rice paper style, wrapping the beef in rice papers with rice vermicelli, fresh pineapple, and Vietnamese basil (the store was out of kinh gioi and tia to). My mam nem was just thr
  3. Hi there! I'm Vietnamese, and the translation of "bun nai xao" is exactly what the menu says.. vermicelli with stir-fried deer. nun = vermicelli noodles nai = deer xao = stir-fried Perhaps you can ask the staff there by writing on a piece of paper "thit nai?" with a dot under the i in "thit" and see if they say yes or no. (Thit means meat).
  4. Alright, I'll bite. I made banh xeo last Saturday. I have not been taking pictures of my food lately but here is a previous banh xeo.
  5. Hi Michelle, I have tried the WhiteTruffle girl tweaked version. While the taste and moistness is good, I find that the cake crumbles a bit too much for my liking when sliced. How did you find your version, with respect to crumbliness? Perhaps the extra oil in your tweaks would stop the crumbling problem? Lorinda ← Lorinda, Sorry I didn't answer you earlier, I didn't see your post until just now. I think I had similar crumbling with that first attempt of mine, which was using tweaks similar to WhiteTruffleGirl's. My second attempt with the addiitonal oil was much better in that respect. Tr
  6. I think stuff like this is so fun. Here's the web site of the person who did this, with some explanation of what was done. Also Thorax Cake and Zombie Cake.
  7. fodgycakes

    Salmon Head Soup!

    How about Vietnamese sour fish soup (canh chua)? Minced garlic and thai chiles. 5 cups or enough water and/or chicken broth to cover the fish (adjust the rest of the ingredients if you use more/less water) 3/4 - 1 lb seafood like Salmon cut into pieces 2 tb Tamarind soup base or tamarind pulp to taste. 2 tb Fish sauce, 3 tb sugar, 1/4 tsp salt to taste. 2 Tomatoes, sliced. Vegetables: green onion, 1/2 onion, 1 cup okra, 2 cups bean sprouts, 1 cup taro stem 2 cups Pineapple chunks. Cilantro, "roc mung", rice paddy herb (rau ngo or rau om) [or lime juice], basil. Fry up garlic and chiles until f
  8. She made quite a few changes, all with a certain reasoning, and she favors her tweaks to the original round of tweaks. I used some of her advice, like reducing the leavening and increasing the eggs and my first attempt was pretty good but not great and the second time I made the cake, I increased the oil and it was perfect. I tried a creaming method that first time like she did and used the original directions the second time but I don't know if the improvement might have been solely in the increase in oil. Here's what I keep in my recipe file to note the tweaks..: Double Chocolate Cake 1½ o
  9. You're using an Italian flour with fairly low protein content that is used to make Napoletana-style pizza. You should definitely look into a higher protein content flour.. King Arthur's bread flour is 12.7% protein. I don't know if that's the only thing that will fix your bagels though. I first made the BBA bagels using KA All-Purpose flour (11.7%) and they deflated during boiling. Same thing happened when I used the KA bread flour. Another poster in another thread with bagel problems thinks it might be overproofing, but I don't know. Or maybe we're not making the dough stiff enough.
  10. fodgycakes

    Pork Belly

    I love Vietnamese-style braised pork in caramel sauce (thit kho) 2 tablespoons sugar 1 pound pork belly or side pork, or Boston butt, cut into 1 inch cubes 1/4 cup fish sauce 2-4 garlic cloves, slivered 1 shallot slivered 1 tablespoon peeled, slivered fresh ginger 1 cup fresh or frozen coconut water (not coconut milk, you want the coconut juice) or sub water or stock 2-4 hard-boiled eggs.. you can leave them whole or cut them in half or quarters Marinate the pork with garlic, shallot, ginger, and fish sauce. If you're in a hurry, just let it sit for 10 minutes, if you have the time or were ab
  11. The cornbread in Bread Maker's Apprentice is so so good. I love the little bursts of sweet corn. Soaker: 1 c (6 oz.) coarse cornmeal 2 c (16 oz.) buttermilk Soak the cornmeal in the buttermilk, cover, and leave at room temperature overnight. Optional: 8 oz. bacon Cook the bacon, cool, and crumble into coarse pieces. Batter: 1 3/4 c (8 oz.) AP flour 1 1/2 Tb (.75 oz.) baking powder 1/4 tsp (.05 oz.) baking soda 1 tsp salt (.25 oz.) salt 1/4 c (2 oz.) granulated sugar 1/4 c (2 oz.) brown sugar 3 large eggs 2 Tb (1.5 oz.) honey 2 Tb (1 oz.) unsalted butter, melted 2 1/2 cups (16 oz.) fresh or fro
  12. Here's a picture of one of the cupcakes. I took them camping this weekend and my zip-top of beautiful Italian meringue buttercream was left in the hot car too long. ): I'm home now and wanted to eat one right away so I placed a big homemade marshmallow on top and zapped in the microwave for a few.
  13. Update: I made the tweaked double chocolate cake as cupcakes with some additional tweaks. I decreased the baking soda to 1 tsp from 2 tsp and increased the eggs to 4.5 eggs. The tweaked version says 1/2 - 3/4 cup vegetable oil and I went with 3/4 cup. Baked at 325 for about half an hour for cupcakes that were about 1/2 cup batter. I made a 2/3 batch and it made 24 small cupcakes. They were so good. When I first made this cake I think I used just 1/2 cup vegetable oil and it wasn't as good as I was expecting, this time around it really came together as what I was looking for.
  14. Probably a dumb question but if you were making homemade marshmallows to make marshmallow fondant, would you just whip up the marshmallow, then go straight to mixing in the additional icing sugar and corn syrup to make the fondant rather than letting the marshmallow set? Or is the setting and melting of the marshmallow important? Or is it sort of inbetween, like you would whip up the marshmallow, then heat it up again since it would have started setting, then continue?
  15. Definitely non-stick for the reason people have noted. If you're out getting a new one, look for one where the center tube is taller than the edge of the pan. That way you can let the cake cool upside down simply by turning the pan upside down and letting it sit on the tube. That part isn't a big deal but if you're getting a new pan anyway, why not?
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