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milgwimper

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    Your Daily Sweets (2005-2012)

    in Pastry & Baking

    Posted

    Glorified Rice with Pichet Ong's carmelized pineapple.

    gallery_59865_6000_93313.jpg

    That looks so good. I will have to try and find that recipe! ....Glorified Rice... :wub:

    mmmm It brings back memories of my father bringing glorified rice to potlucks, a hug tub of the stuff, and no one would try it until someone felt sorry for my dad. Then the next thing you know, we had no left overs to take home. Yeah, didn't realize that people in Northern California had never run into glorified rice...He would always use a mix of canned fruit, fresh fruit, and nuts, and a whole lot of whipped cream. :)

    Recipes That Rock: 2008

    in Cooking

    Posted

    Oh I love this thread! Couple of months ago I made Spicy Chipotle pork tacos with sun dried tomato salsa from Rick Bayless, Mexico One Plate at a Time. The salsa was killer, the pork was great too but man the salsa just flipped my lid. I know I have others but I can't think of them now, gotta go and make dinner.

    Travelogue: Spirited Away

    in Japan: Dining

    Posted

    Peter,

    I am dying here looking at all the food, and the chocolate shop! AHHH I must head downtown for the chocolate fix!

    The sakura cake/mousse looks gorgeous but I love their tea cup set and spoon! There is no way I would pay what they are asking. WOW :P

    Malaysian Banana Cake

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    Here is a recipe I use from the King Arthur Flour Baker's Companion

    It is in my own words. Also I add a lot more cinnamon than the original recipe.

    BANANA BREAD

    2 large eggs

    7 ounces. Sugar granulated

    2 ¼ oz (1/3 cup) vegetable oil

    7-9 ounces mashed bananas

    2 tsp. Vanilla Extract

    1 tsp Baking Soda

    1 tsp Baking Powder

    1 tsp. salt

    2 tsp Cinnamon ( I use ½ Saigon and Ceylon cinnamon original called for 1 tsp.)

    ½ tsp. nutmeg

    11 3/8 ounces A.P. Flour

    8 oz. buttermilk (yogurt, or sourcream)

    4 ounces walnuts chopped

    Preheat the oven to 350F

    Grease and lay parchment in a 9X5 loaf pan

    Beat eggs, and oil until you get some volume and then beat in the sugar. Add in the bananas and vanilla.

    Take a tsp. of the flour and coat the walnuts.

    Sift the flour, spices, salt, baking soda, baking powder, soda together. Make sure they are mixed together thoroughly. Add all of the dry ingredients to the egg mixture. Mix everything quickly but thoroughly, mix in the buttermilk, and nuts.

    Place batter in the loaf pan, and bake for 1 hour if it looks like it is browning too quickly tent with foil.

    Cool on a cooling rack for ten to 15 minutes in the tin then pull cake out and finish cooling before cutting.

    I wrote that I loved the texture of the bread, and Dh said it was between cakey and dense. I hope this works for you or at least a jumping off point. I think I also reduced the sugar but not by much but I forgot to write that down. :sad:

    Good luck! Report back if you can.

    Tripe: Preparing, Cooking

    in Cooking

    Posted

    Does anyone know why the tripe I see in the local street market black? I have never seen white honeycomb tripe here. Even the ones that look like a fuzzy towel. It seems to me almost all tripe here are black. Why is it so?

    I think they are black because they haven't been cleaned and bleached. I remember my grandmother buying some when I was a kid, and it seemed a lot of work to get it edible, and white. Once she found cleaned and bleached tripe she never went back.

    Korean Home Cooking

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted · Edited by milgwimper (log)

    This is the most beautiful thread--so inspired by your cooking, everyone. I love Korean food~!

    I would not object if someone wanted to do a pictorial of a pajeon (green onion pancake), as I have not had great success with these (holding it together in one piece)...

    I'm reviving this, because I tried to make pajeon this weekend, and they turned out pale and floppy, and kind of greasy, too. I don't have a bag of pajeon mix sitting around, so I used a 1:1 ration of flour and ice water, plus shredded negi, since that's what I had on hand. Does anyone have a better recipe?

    Anyone?

    Heyla Nakji,

    I don't have a measurable recipe, but usually I use approximately 1:1 but I reduce the flour by a quarter cup and add rice flour. I just keep adding water until I get a thin pancake batter. Use a well seasoned cast iron pan or nonstick. Use only a little oil about 2-3 tsp. I mix all the ingredients except the green onions, and squid into the batter, then ladle the batter on the hot pan. Then I lay the green onions or chives neatly in one later row, then the squid. I place little of the batter on tip to barely coat the top with batter. Then I beat an egg and drizzle on top. I let this cook, and flip. Usually it comes out crispy and chewy. If I can find some time I will make some this week. Good luck.

    Can you read Korean? If you can or you can use the translate feature, go to Kitchen Naver search Pajon

    Edited for clarity

    Garlic: Tips and Troubleshooting, Selecting, Storing, Recipes, Safety

    in Cooking

    Posted · Edited by milgwimper (log)

    So my local grocer is selling off packs of about 30 heads of garlic for, like, two bucks.  It's still good, but has to be used pretty soon.  I figured I'd roast the lot of it, and keep it handy for adding to soups, sauces, or to smear on bread.  Two questions: what is the fastest way to peel that much garlic?  Secondly, if I refrigerate the roasted cloves in a bit of olive oil, how long will they last?

    WOW I envy you! One of the easiest ways I was taught was to soak the whole heads of garlic in water for 8 hours or overnight. The peels/skin comes off much easier. We do this when making huge batches of kimchi.

    I have never frozen roasted garlic but peeled and minced in freezer bags lasts a couple of months.

    Garlic is great grilled, pickled, roasted mmm. Also thinly sliced raw garlic is delicious dipped in gochujang a red bean pepper paste.

    edited for spelling

    shun no mono-- fuyu

    in Japan: Cooking & Baking

    Posted

    heidih: 

    Note that "chijimi hourensou" is not the name of a variety, but refers to spinach grown in a special way.  One site (Japanese only) says that the spinach is exposed to low temperature (4C) in the winter time for 10 or more days, and one recommended variety is Asagiri (朝霧 in Kanji).  Another site says that the sugar content can sometimes be 10% or greater. :shock:

    This reminds me of grünkohl in Germany--frostbitten kale is prized for its greater sweetness. I went to a grünkohl festival on the island of Sylt once in February.

    Wonder why low temps seem to increase sugar content--eiswein from frostbitten grapes is another example.

    In winter, I love crab. Weirdly, I also love shirako.

    Interesting I will have to look out for the grünkohl here in Germany.

    They sell spinach here in germany that looks exactly like Hiroyuki's picture during the winter time. I bought a kilo for about 1.50 euro, and made korean spinach banchan, and some lovely salad. They are pretty tasty, and went extremely fast. but spinach never survives long in my house. :P

    Catering a "pan-Asian" dinner for eight

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    Oh, I almost forgot--the peanut sauce I made for the salad rolls really made the dish. A little fiddly to make but a vast improvement over the gluelike overly sweet substance often served with salad rolls in restaurants. Oops, missed getting a picture of that one...

    I'll be posting recipes presently ...

    This was a lot of work, but it was such fun work. There's some weird organization-geek part of me that gets off on planning and executing things like this, and I feel really good about how my organization for this dinner came off. Everything got rammed into an Excel spreadsheet. I had checklists and packing slips. I got on-site with only one ingredient forgotten (shy an extra bunch of scallions). Maybe this should be a whole other topic, how one gets oneself organized for dining productions of this sort. I imagine there's all kinds of pro systems for this kind of planning, but I'm just kind of making things up on my own as I need them for my admittedly amateur efforts.

    :wub: Everything looks delicious, and I wish I could be there to sample! How did the dinner guest enjoy the meal? Man I need to go find me some lunch I could lick the screen.

    chirimen-jako/shirasu

    in Japan: Cooking & Baking

    Posted · Edited by milgwimper (log)

    I've had these TINY (1/4-1/2") dried anchovies in a number of japanese bento dishes, as well as some korean ones. I've purchased them, and eaten them, but whenever i have them at home they don't taste the same.

    The ones i've had always seem to have a very light coating of something, maybe very slightly sweet and salty, but they're still chewy.

    Anyone know how to prepare them this way?

    thanks

    jason

    Usually in korea they are marinated in soy sauce and some sugar or eaten as is with dipping sauce. Here is a recipe if you would like to try Myolchi chorim/bokkum. There are a lot of different ways to make this. Sometimes I just frys them with oil and then add the seasonings, and no veggies. Also you can add some ground korean peppers to the oil to make a spicy version.

    6 oz of small dried anchovies

    1/2 lb of the korean peppers a mix of red and green are pretty (Japanese mild peppers work)

    1/2 c soy sauce

    3 Tbsp. sugar

    2 tbsp. chongju (korean rice wine, use sake, or vermouth)* optional

    3 tblsp. vegetable oil

    5 cloves garlic minced fine

    1 tbsp. sesame seeds toasted

    2 green onions white and pale green parts only thinly sliced *optional

    1 tbsp. sesame oil

    1/2 tsp salt ( I add a little less or none at all)* optional

    1/2 tsp fresh ground pepper

    Soak anchovies in 1/2 cup cold water for 15 minutes. Drain anchovies reserving the liquid. Rinse the mild peppers and pat dry, and slice diagonally in 1 inch pieces. To the anchovy water add the soy sauce, sugar, and chongju, and mix. In a skillet on med heat add the vegetable oil, garlic, and green onions for about a minute or two stirring, increase the heat to medium high and add the anchovie water mixture. Let it come to a boil then add the anchovies and cook for about 10 minutes or so the mixture should be drying up. You should stir to keep it from burning. Add the peppers until bright green. Taking the pan off the heat add the sesame oil and sesame seeds, and toss in black pepper and salt. Serve warm. room temp, or chilled.

    I hope this works for you. You should play around with it to suit your taste. I reduced the amount of peppers in this recipe as the original called for a full pound. I thought it was too many peppers.

    I hope other people will post their recipes, as usually I throw things together until it tastes just right so taking measurements is difficult. I would like to see the japanese recipes.

    Edited for spelling

    KitchenAid Mixer Attachments

    in Kitchen Consumer

    Posted

    I can't help you on the juicer as I don't have it, but I do have the food mill, meat grinder, and the salad shooter like thing. I haven't used the salad shooter thing, but I don't have a 220v mixer yet to try it out. I love the food strainer. When I had a mixer I used it a lot to strain out berry seeds, and tomato seeds/skins to get ready for canning. Made it so much easier than trying to sieve it by hand. Now I love the meat grinder too but the only problem I have with the meat and food grinder is the small opening to shove it fruit or meat through. It can be a pain when you have a lot of fruit or meat to get through, but it works great. I also had a little attachment for the sausage stuffing and that worked great. Hand stuffing was too much work.

    Man I babble.

    Korea - Land of the Morning Calm

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    gallery_22892_5262_81266.jpg

    Here's the promised shot.  The stuff in the lower left is the mystery tea, and I've put some boricha (barley tea) on the plate above to contrast it.

    This stuff gives an extremely dark tea, much darker than that golden brown you get from bori and ochuzu.  Yoonhi's not particularly fond of this flavour.

    The seeds look like a cross between bird seed and really, really tiny rabbit droppings.

    Sheena, what's your mom think?

    Oh well that definitely isn't Omija, and I have no idea what type of grain...I hope Sheena's Mom can help because I am too far away to ask my mom and it would be hard to get her to look at the computer. :rolleyes:

    What does it taste like Peter?

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