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rarerollingobject

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Everything posted by rarerollingobject

  1. I'm eating there in the next couple of weeks; the snow egg at the moment is white nectarine.. I'll take photos.
  2. Scrambled duck eggs with Chinese sausages (lup cheong), ginger, green onion, and red chilli. Doused in white pepper, sesame oil and lao gan ma black bean chilli oil to finish.
  3. Thank you - the recipe I used is here, though I substituted lime for much of the lemon. I don't bake that much at all, so I was a bit apprehensive that they'd turn out un-rock hard, but they were so delicious.
  4. I'm firmly against eating in a moving car (I'm with Dakki, the mere thought makes me ooky) but I will admit to eating in a parked car from time to time, especially when there's nowhere to sit and eat around a food purveyor you've driven to specifically, and standing around outside it isn't option. Unfortunately, all the foods I love in this regard seem explicitly designed to be terribly messy. Case in point: banh mi sandwiches. The place I love is takeaway only, and they make their baguettes so light and crackly that it's impossibly to eat them without showering baguette crumbs EVERYWHERE. I had one yesterday, and resorted to trying to direct the crumbs onto myself rather than the car, so I could at least get out and shake myself down (so classy!) but the car still looked like baguette armageddon afterwards. Worth it, though.
  5. I love this preparation.. cauliflower, browned in butter, and then sprinkled with hazelnuts, pear and herbs. I make this all the time. I also have a huge arsenal of roasted cauliflower ideas, but no bacon or spice rules out most of them. Though I did make a nice rosemary/lemon zest/parmesan version the other night. Chinese five-spice on roasted cf could also be an idea..that's pretty mild but interesting.
  6. Coronation Chicken is royal-ly. And if made well, quite nice.
  7. Next time I want some totally reductionist and semi-judgemental bon mots, I'm coming to you! Seriously? I don't actually disagree that the sciency aspects of MC cookery might appeal more to the engineering/mechanical orientations that are more GENERALLY apparent in men, but the girl (not woman, btw?) who is into this stuff is best characterised as "tom-boyish and nerdy"? Please. And by your reasoning, many of the men on here are 'likely' to be far too busy being primary breadwinners and captains of industry to devote the required "mental rigour" to MC, surely? Anyhow, back to topic at hand - I don't have a clue as to a WHY about the supposed gender divide and as usual in this type of debate, can only claim to speak for myself - I'm a she-beast and I want MC, but won't order it for a good while yet. It's not so much about the expense as it is about kitchen space to hold all the a) equipment and b) experimentation I'll no doubt want to commence upon. I'm moving slowly into sous vide (with a rice cooker/Fresh Meal setup) and I love it for the textures I can create. Only since I've gotten into SV have I bought a proper thermometer, started to think about pasteurisation times and the effect of temperature on different kinds of protein, etc - I actually really enjoy the science of it, though lest that make me tomboyish, I'm determined not to let the growing fascination I have with MC get in the way of my shoe shopping and lingerie pillowfights.
  8. Away for a couple of days and it looks like I've missed some incredible meals here; am feeling particularly swoony towards Blether and ChrisTaylor's roast lambs. A couple of dinners over the last few days here: "Carnitas" with tomato/habanero/red onion/lime juice salsa (does that count as pico de gallo?). I say "carnitas" because I've never had proper carnitas, i.e. made by anyone other than me, so I have no idea how close they are to the real thing and are most probably a terrible insult to all Mexico. Yes, I do know you can eat them in cube form, but I prefer the shredded texture. And the kitchen I was cooking it had no grill/broiler, so could only crisp them up in a pan. Maybe these are closer to pulled pork, but I've never had that either! Anyhow, they were tasty. And paella, with chilli and fennel seed sausages, broad beans, and the last of My Precious (very duckily ducky duck stock).
  9. Sticky Lemon and Lime Buns. I don't have much of a sweet tooth to begin with, and was on a sugar high for hours after eating two of these. Fairly easy to make too, once you can get past the horror of putting 2 cups of sugar (!) in 12 buns.
  10. Mushroom foraging this weekend, so with my bounty of saffron milkcaps, I made pancetta, thyme and chicken risotto. Pan frying the milkcaps separately in butter and adding them in at the end so as not to dilute their pure, sweet taste.
  11. Love the egg action, and both fried rices. Yum. Breakfast for me was scones, with cherry jam and cream. By no means the best scones I've ever made, but given I was using an unfamiliar oven, and had no butter so cobbled them together from flour, Greek yoghurt, sparkling mineral water and sugar (a la the lemonade/cream method of scone-making, but without the lemonade, or the cream!) - I was pretty pleased with them! Tender and fluffy in all the right ways.
  12. Kim Shook, they're like fantastic Cornish pasties! Very nice. Breakfast for me was mushrooms with thyme and garlic and dried red chilli, cooked in a little butter and white wine, and piled into a toasted croissant. And strong coffee, and an apricot juice.
  13. Posted also on the Dinner thread, but, it's a salad! A very juicy and tasty Thai salad of: prawns, crispy roast pork, pomelo, mint, cashews, shredded ginger, chilli, and shallot. Dressed in fish sauce and lime juice, topped with crispy fried garlic and shallots, and served with prawn crackers for scooping.
  14. I can't take credit..a guy at my work made the pork. He's a former chef, who in his previous life worked at any number of fancy restaurants in Hong Kong, is always bringing me stuff he's made (one time he brought me a totally de-boned chicken! Now THAT'S a gift to woo me with!), and therefore is totally my best friend in the workplace.
  15. A very juicy and tasty Thai salad of: prawns, crispy roast pork, pomelo, mint, cashews, shredded ginger, chilli, and shallot. Dressed in fish sauce and lime juice, topped with crispy fried garlic and shallots, and served with prawn crackers for scooping.
  16. The flounder looks luscious, robirdstx - can I ask how long you baked it and at what temp? Dinner here was a pork chop, with a 'sauce' of Sicilian olives and olive oil, simple green salad with balsamic dressing, and roasted cauliflower with rosemary, parsley, lemon zest and cheddar cheese showered over the top to finish.
  17. Great meals here..especially roasted garlic, prawns and butter, pastameshugana! Yum. And nice looking tortillas, avaserfi, I'm filled with admiration - homemade corn tortillas are sort of my white whale, esp. because masa is so hard to get in Sydney. Dinner here was a devastatingly-spicy dish of ground pork cooked in Korean gochujang paste, mirin, ginger, garlic, black pepper, sesame oil and honey. Gochujang (package shown below) is spicy when you use a tablespoon or two, satisfyingly lethal when you use 1/2 cup, as I did here. Also had some spinach dressed in black sesame paste on the side.
  18. I daresay a few of those 20 posts would be from me - these are two of my very favourite cookbooks. Plenty is my favourite vegetable cookbook of all time, and I make something from it at least couple of times a week. Also a major source for vegetable inspiration..I flip through it for a general idea, and then go off and riff my own recipe. So, well worth the price of admission. My only two quibbles with his books are: 1. If you followed his recipes to the letter, you would use every pan and pot in your kitchen, unnecessarily, I think. Sometimes, the order of steps makes little sense to me; example - one recipe has you start by toasting 1/4 cup nuts on a sheet pan in a medium oven, turned on specifically for that purpose, before letting them cool and chopping them. Meanwhile, you fry onions in a skillet and proceed. I read that and think, "I'm not heating my oven for 20 minutes and dirtying a sheet pan when I could just toast the nuts for 5 mins first in that same skillet I'm about to use next for the onions!" Maybe it produces a better flavour to the nuts, I dunno, and doing things in his order (ie concurrently) may save some minutes on the prep but I reckon you'll lose them on the washing up. Anyway, it's a minor quibble, and not something that someone who's got any comfort cooking in their own kitchen will find hard to work around, but now I read the recipe the whole way through, mentally re-order the steps and go from there. There are very few that I like in the order listed, though the end results are undeniably amazing either way. 2. All measurements are metric, weighed, not volumes. Before I got a decent set of kitchen scales, I found this aggravating, but now it's a snap.
  19. A nice one, adapted from a Rozanne Gold recipe: Salad of oranges, radishes, rocket and pistachios, with a cinnamon, pomegranate molasses and honey dressing.
  20. Chopped about half a pound of pork shoulder, a quarter pound of raw prawns, and a couple handfuls of pork fat. Stirred into that: 1T each of cornflour, soy sauce, Chinese cooking wine, sugar, and oyster sauce. A dash each of white pepper and sesame oil, a couple of minced reconstitued shiitake, beaten well and left in the fridge for an hour to firm up. You could use ground pork, but I find it too crumbly. Anyway, out of those proportions, you can get 60 siu mai with judicious filling. Suggest to your partner that helping you wrap them would be nice 'together' time, do 4 or 5 for appearances' sake, and then casually exit stage left to repair to the couch with a nice gin and tonic while he finishes the monotonous filling, remembering to loudly remind him every so often that you "chopped all that meat! By hand!" Steam for 12 mins or so and there you are. Dinner here was crispy-skin blue eye cod, with roast tomato and harissa salsa. And another Rozanne Gold ide: salad of oranges, radishes, rocket and pistachios, with a cinnamon, pomegranate molasses and honey dressing.
  21. I use a traditional recipe my Korean friends taught me, no doubt passed onto them through generations of ancient familial culinary wisdom....packaged pajeon mix! Heh. It's pretty much just wheat and rice flours, seasoned with onion, pepper and garlic powder, with some baking powder I think. I have used all purpose flour before, but the rice flour and baking powder in the mix makes them lighter and crispier. You can see the package here. I just mix it with water myself, but you can mix with egg and water. I also sometimes make kimchi jeon, chopping kimchi finely and adding it to the batter. Agreed. Thanks! Excellent! Some (non Chinese) things I use it for: stirred into vegetable soups just before serving, stirred into eggs to make omelettes or scrambled eggs, spread onto chicken salad sandwiches, stirred into risottos (would maybe make an amazing addendum to Katie's leek and bacon risotto!), spread over lamb chops before or after grilling..such a good condiment.
  22. It's not that different from what you're already thinking of, probably, but I like to prep mushrooms by bundling a couple of varieties into the centre of a square of aluminium foil, topping with a pat of butter and a drizzle of ponzu, a drop or two of sesame oil as well..and then folding the foil up into a tight parcel and setting it directly onto the hob of my gas stove, until you see some steam escaping. It kind of combo steams and scorches them, and the butter and ponzu melt into a great sauce. Nice with fish, chicken, or over soba (!) noodles.
  23. Great looking meals, everyone - not a single thing that doesn't look delicious. Especially Prawncrackers's dover sole..and that roe! Swoon. Also the respective tacos of Dakki and Kim Shook, and SobaAddict70's long-cooked broccoli, and dcarch - incredible as usual..I could go on. Something much simpler for me last night..say hello to my little friends: pork and prawn siu mai. Not too neatly made, perhaps, but a tasty combination of chopped pork shoulder, pork fat, juicy prawns and shiitake mushrooms never fails to hit the spot.
  24. Kim Shook, those croissants are so cute! Breakfast here was another entry in my Anthology of World Pancakes; Korean pajeon. Scallion pancakes with prawns and thinly sliced calamari, cooked till crispy and then eaten with a dipping sauce of crushed garlic, soy sauce, sesame oil and rice vinegar.
  25. It's very strange, you'd think anyone devious enough to be engaging in credit card fraud would be sufficiently sneaky to use a proxy service anyway..so what's the point of country blocking? (not that I'd know..I only use proxies to do cunning things like watch BBC TV online..criminal mastermind, me..)
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