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rarerollingobject

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Everything posted by rarerollingobject

  1. Morcilla, duck egg, crispy duck fat potatoes.
  2. Kimchi jeon, or crispy Korean pancakes with chopped kimchi, prawns and a dipping sauce of soy, apple vinegar, sesame oil and sesame seeds.
  3. They were gloopy, but I just sliced fast with my wide Chinese cleaver that I'd dipped in boiling water and dried, and turned the halves on their backs quickly and it worked OK. Maybe un-minty dental floss would work too or fine wire, the way you slice soft cheeses and things.
  4. I might be sick, but I'm not too sick to experiment with brûléeing soft boiled eggs for breakfast; a perfect onsen tamago egg, sprinkled with smoked salt and a tiny pinch of white sugar, hit with a blowtorch for a few seconds. Warm and smoky and toasty and molten eggy, with slight tones of salty caramel.
  5. Yes, my blurry video kind of skipped over that bit - you take them out of the oil and let them cool on an upside down bowl or similarly-curved thing and as they cool, they harden into that curved shape, like a flower. I didn't have a sufficiently small bowl, so I improvised with some wadded up balls of aluminium foil.
  6. Lately, I've become obsessed with learning to make Thai dok jok, or lotus blossom cookies. You need this brass mold, which I ordered from Thailand, and lime stone paste, or calcium hydroxide, which makes the cookies extra crispy and basically physically unable to ever go soggy. From there it's just whipping up a batter of rice and tapioca flours, sugar, coconut milk, egg and water and doing the dok jok jiggle. Aren't they pretty?. Dok jok. Here's a video of me making them: link
  7. A pre-breakfast breakfast, for when your friend wants to meet up for brunch, but you're up at the crack of dawn anyway and can't wait that long to eat without getting severely hangry (I'm like a toddler-senior citizen nightmare hybrid). I found these beautiful wild enoki mushrooms in a Korean grocer yesterday. Most enoki are snow white because they've been commercially cultivated away from light to make them longer and more delicate. Wild enoki are chestnut brown, stumpier, and come in wonderful other-worldly clumps, like a thousand bristling nipples. Cooked with sweet white saikyo miso, a mix of dried porcini, chanterelles and wood ear mushrooms, mirin, sake, soy sauce and butter. On toast, and sprinkled with chilli flakes, thyme and gorgonzola cheese.
  8. No pretty way to take a photo of this; but since last night was the Australian federal election, which is like Super Bowl night for election nerds, I made nachos..but with crispy fried pork wontons instead of chips, Korean chilli sauce (gochujang) mixed with sour cream, honey, rice vinegar and kimchi juice, wasabi sour cream and a salsa of kimchi, tomato and spring onion. And lots of melted cheddar and mozzarella cheese. And a VERY optimistic dog in the background there.
  9. Two observations on the carbonated kimchi: old kimchi gets fizzy anyway. I have a couple of jars in my fridge of various ages, one nearly 2 years old - and it's fizzy. I love it, and kimchi aficionados crave the fizz; it's a very desirable quality that people specifically age kimchi to achieve. The carbonation practice may be a way of speeding that up, to get the coveted fizz - take new kimchi and make it old again! If so, great idea, @zend, love your work and may try it myself. Secondly, pureed liquid kimchi would be a great addition to a Bloody Mary if you ask me!
  10. Incidentally, I've always cooked with the theory that sauces (curry, bolognese, etc) aren't ready UNTIL the fat separates from the sauce; that's the telltale sign that it's ready, no matter what the kitchen timer says.
  11. Yes, the fish balls are already cooked with the frying, so it's a long cook time purely for the sake of the sauce. But I liked how the fish (actually cuttlefish) balls became fat and swollen and engorged with the sauce flavour, so I think that's the benefit of the long simmer time as far as the balls themselves are concerned.
  12. Another winner recipe from ladyandpups.com; Hong Kong curry fish balls. Fried till crisp and then simmered for an hour in red and yellow curry pastes, coconut milk, lemongrass, darkly browned shallots, kaffir lime leaves and palm sugar. On noodles. With bok choy greens on the side.
  13. I don't often make grilled cheese sandwiches, but when I do, I like them to be like this; with special cheesy-crown technique to encrust the lot in a crispy, cheesy petticoat of gruyere, to provide a nice textural contrast to the molten, gooey gruyere innards. Behold: the glory of my cheese crown!! Host's note: this luscious topic is continued from Breakfast! 2016 (Part 1).
  14. You can see them in the background here, I was tucking them raw into sushi.
  15. Yep. Chrysanthemum greens. I use them all the time. Ssukgat in Korean.
  16. Depressed about Brexit, I made and then promptly tipped myself face-first into these five-spice roast duck noodles, with flowering garlic chives, green onions wilted in duck fat, and huatiao rice wine. (Also things like shredded ginger, shiitake mushrooms, oyster, hoi sin and light soy sauces, sesame oil, and a slick of Chinese chicken stock.)
  17. Sichuanese zhong shui jiao - pork and garlic chive dumplings in chilli oil, with sweet dark soy and a good dusting of Sichuan pepper. I even made my own wrappers. On a Wednesday night! After a 14 hour workday! #hardcore
  18. Truly incredible, @Baron d'Apcher.
  19. I don't know how YOU like to relax when you get home on a Tuesday night after a rough day at work, but me? I like to roast a whole duck that I've dipped in boiling water, lacquered with honey and maltose and soy sauce, stuffed with ginger and cinnamon and star anise, and hung overnight in my fridge to dry for about 18 hours. Not a bad dinner, with steamed Chinese pancakes and hoi sin sauce.. I even did the chilli-spring onion-penetration thing, a la proper roastie joints.
  20. Rambutans; like a far more intense lychee.
  21. Sydney winter; it's cold, it's rainy, and I've recently entered into a committed relationship with my new mattress topper, so these days I actively look for reasons to stay in bed as long as possible and not leave the house at all on weekends. And so; my semi-annual foray into potato-cooking for breakfast this morning; bulgogi kimchi fries. It's crispy oven-baked fries, thinly sliced beef marinated in soy, mirin, honey and sesame oil, topped with caramelised black pepper kimchi, shredded cheese, wasabi mayo, chilli sauce and coriander. Not bad for the result of standing in the middle of the kitchen blankly for 10 minutes, wondering what I could make with one potato, a tiny bit of leftover beef, and an inch-square block of old cheese, in order to not have to leave the house in this weather.
  22. Aaaand more. From a very vociferous sushi train place in snowy Sapporo, video here: https://www.facebook.com/kpritch515/videos/10153785907019122/
  23. I personally loved the octopus. I tend not to like eggs very much in general, and I wished it was soft boiled, but apart from that it was delicious..sweet soy mirin glaze. The gold leaf is ONLY for luxury/novelty; that part of Kanazawa is very famous for its gold leaf production. Added absolutely no flavour, and melted to nothing in the mouth, so no texture either..though the by-products later that night were rather, uh, sparkly..so that was fun.
  24. Here you go, @Wayne and fellow supermarket-lovers.
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