Jamie Lee

Rasmalaysia: Are the eggs "hard" cooked? Are they coated with anything before frying? (Your pic looks like they have some sort of breading, but since I've never deep fried a cooked egg before, I have no idea how they'd look.... For the tamarind "juice", approximately how much water would you use for 4 TBL of tamarind pulp? (I've never used it before, although I have some hanging out in my pantry...) I read somewhere that these were called "Son in Law" eggs because a prospective bride had to make them for her future MIL to assure her that the bride could cook! Wonder what modern western cultures would use as a comparable litmus test.... chicken divan? green bean casserole? grilled cheese? ha ha (and yet sad!)

Andie: You are truly the "Undisputed Queen of Gadgets"! I was in IT for years, dealt with the highest tech medical/computer applications, lived through 6 "palm pilots" aka PDA's.. I LIKE my steno pads now. Here's another secret for you all.... I read many books, magazines and newspapers, but my most favorite thing to read is.... grocery store receipts! (My own, past and present.) Even better is when I find someone else's receipt! I have found three at my Asian market, and study them with intensity... What do they do with these things I've not yet purchased or come to know? Why 4# of bacon belly? What is this, and that and that????? Even the Safeway receipts intrigue me... Who are they feeding? Are these kids (I suppose) in his/her custody every day? When do they eat VEGETABLES?? Yes, I know, I have too much time on my hands... J.

phatj: That recipe looks incredible.... I'm living in a temporary and don't have either broiler or oven... can you suggest how you'd morph that recipe to stovetop? Would stove top "dry sauteing" work?

Seriously, it looks, smells and tastes so much better than I can capture..! I ate a bit in a very small bowl, (and now am STUFFED!) and it was way good. It needs a rest in the fridge for melding flavors, and more importantly, defatting. It is a pretty good recipe, actually, and I left out the most intriguing part! The CI recipe supposes that since gelatin is the factor which adds most to the richness of "long-cooked" stocks, they actually add it in, in packet form, dissolved in cold water, at the end of this recipe. (A packet of unflavored gelatin.) I got all the way to the finish line, and just couldn't do it! The soup is really delightful as is, and while I might have done it if I was going to serve the soup all at once... but since I need to portion and probably freeze it, I just wasn't sure how that gelatin would fare.

Just so those of us who are "cooking and photography" impaired, I offer my humble offering, in the hopes that while you "demi-Gods of eG" keep posting, the remainder of us mortal souls do too! Scallion Panckes... a dinner for one... J.

So I've got this big batch of "Beef/Vegetable" Soup... How about: American adaptations: - add peas - add green beans - add par-cooked potato chunks - add par-cooked squash chunks - blend in sour cream (ala a kind of stroganoff soup) - add egg noodles Italian: - add pesto + mini penne + canned san marzano tomatoes - add freezer gnocchi and tomatoes - add prepared cheese ravioli and toms - add artichoke haerts and broccoli rabe Mexican/Latin: - add corn, serannos and garnish with sour cream and cilantro European: - add spaetzle? Asian: - Add cellophane/rice noodles, hot chili/garlic paste, and cilantro HaHa! What seemed like too much, is just now "not enough!" I have some eatin' to do! Next up: Homemade chicken stock, ribolitta, braised short ribs, chunky, spicy tomato soup w/ grilled cheese, DAMN! How am I ever going to eat this stuff! (In the grand scheme of things, a problem many would wish they could have.)

Anyone want leftover Tortilla Chicken Soup? Damn! This is the problem with cooking soup for one and even worse for cooking soup for one who is eating-impaired due to chemo. NO MATTER. Will freeze, will give away, will "re-purpose". Will not stop cooking SOUP! Today's effort was interesting. It was adapted from a recipe in Cooks Illustrated. "Quicker Beef and Vegetable Soup". The premise was how to create a hearty beef soup without hours and hours of prep. Not everyone's interested in short cuts, but these are not "Sandra Lee" shortcuts, but thoughtfully planned out IMO. First step: Sirloin Tip Steak bits are marinted in Soy Sauce. I used Flat Iron Steak. Cut into 3/4" chunks. Next: Oil heated in dutch oven, 2 small/medium onions (med dice), and 1# of crimini mushrooms, roughly chopped. Cook until fond forms and onions and mushrooms are browned. (This is key to flavor development "on the quick".) Next: Remove onions/shrooms and add beef. (More OO if needed.) Cook beef, until "liquid evaporates" - I didn't get there. I obviously added too much soy in the marinate. It did, however, beautifully deglaze the fond in the pan. I added a slug of good Pinot Noir for flavor. But, damn, it was beautiful... (Pic not adjusted for color... it was really that deep brown!) Continued cooking, trying to reduce the liquid. According to the recipe, it should have been almost dry, but wasn't even close. I realized I added the wine too soon, but oh, well. It smelled wonderful!!! Next, the remaining mise en place: From top: Reserved, browned shrooms and onions, med diced carrots, med diced celery, minced garlic and tom paste. First garlic and tom paste 'til aromatic... then... Beef broth Chix Broth Carrots Celery Bay Leaf Reserved Shrooms and onion Mixture brought to boil, then simmered. Soup put to "hot rest": So far, here is the "finished product"... It's delicious, albeit a bit bland for me... but the depth of "Meatiness" is really good. Sad ending pic, really, but it's not the end! I've been doing some thinking...

You may want to PM eGulleter Ling, who used to live in Vancouver and is a chocolate fan...

Sanransho: Great ideas! Thanks.

Shelby: Are those metal skewers in your fried chicken? Please explain! (I'm just curious, the chicken looks delish!)

I adore olive oil, but for times when I WANT it to impart flavor. It supposedly doesn't have a very high smoking point and its too expensive (for me) to fry at a depth. So, I always have a jug of canola oil next to the 1/2 gal of EVOO.

Chicken Tortilla Soup: (There are tortilla chips and cheese underneath... I added more crushed chips on top... Plan was to fry strips of corn tortillas, but I ran out of steam.)

Where else but on eG would a "must not forget to pick up at the store" list include two kinds of paprika, black beans and avocado??? Mitchum and wet swiffer pads make my lists occasionally, too! And yes, not because you need too, but because you can: Try gin!

And here I thought my lo-tech steno pads were somewhat interesting! BekkiM and Anna you are marvelous! BekkiM, I do want to see your "everyday" lists, too. Anna, I used to live with my Franklin (does that date me?), and admire your resourcefulness. I'm sure I'll have more questions after I study your lists! Keep 'em coming - this is great!

OK, I'm the geek. I used to like KFC. Haven't eaten there in a long time, but the "Extra Crunchy" used to float my boat (at least, for a while! ) I also (in my veggie phase) used to drive through just to get a large cole slaw... it was sort of "white trashy", but I loved it... I've never lived (in my recollection) near a Popeyes. Once, while taking care of a friend doing chemo for leukemia, all she wanted to eat was mashed potatoes from Popeye's with their spicy sausage gravy. I drove 30 miles to find the nearest Popeyes... and didn't try the chicken! BTW, if I was going to eat fried chix now, it'd be my own!

Pille: I don't know how you do it, but that pic is magazine/museum quality. Wow!

"Free is better than cheap".... now my new sig line, attributed, of course, to the incredible FG - Thanks

Please do!

A few more for your amusement (and hopefully your motivation to post yourself!) After a little experience with my asian market, my list looked like this: In the front of my book, I saw this (my have things changed!) And for humility, today's (I hope) list: This list is anticipation of some soup making... (albeit, easy and quick soup making) I do understand why posting lists is a bit scary. It's actually a bit intimate. I mean, who needs to know how often I need toilet paper? Or Gold Bond powder? I look at my list and can hear imaginary eGullet minds thinking... So much stock? Can't she make her own? Look at all the canned goods, doesn't she know fresh is better? Why is she buying so much produce at the store, doesn't she know a farmer's market is better? I could defend myself, but I won't! It just isn't necessary. I hope you will think so too, and will POST YOUR LISTS!

Are pics possible?

Maggiethecat: I ADORE your list! Gin, Cigs and catfood. The only reason my lists don't contain Vodka is because I (unfortunately) live in a state that punishes you by making you go to a "state" liquor store for any alcohol over a certain %. Hmmm... gin, cigs, candles - I see a hot nite about to happen! Thanks so much for posting!

Did I miss it? What work do you do? In school for what? (Forgive me if I can't read...) But FWIW, this blog is coming along beautifully... you do Montreal a great service!

Snowangel: I do remember your lists fondly. They are endearing. My notebooks started out as a convenience (all list/ideas/notes in one place) but have become a fun read and glance at the past.. what cuisines (or not!) did i cook that week? I need to start dating them. On a non-food note... it cracks me up how often "Air Freshner" (I use the candle burning kind), "TP" (aka Toilet paper) and "PT" (aka Paper towels) show up! Not sure what that exactly says about me... Come on the rest of you! Let's see your lists! (No fair re-writing them!)

Nonblonde007: I am laughing so hard, I might wet my pants!!! That mushroom in the middle is positively, hideously, grossly pornographic (and I don't mean food-porn!) Either I have an overly active imagination, or that 'shroom needs a hit of viagra!

I know there are websites devoted to showing "found" shopping lists... and there has even been a thread discussing "How we shop" here on eG... But nothing thrills me more than finding a discarded list from the previous owner of my actual cart. I use "steno notebooks" to make shopping lists, keep menu ideas, create recipes - and I never throw them out. I love looking back through them, either to remind me of favorite dishes past or new ideas I've jotted down. I would love to see other eGulleter's lists - especially from far and wide. It can be a tad embarrassing - your pedestrian secrets may be revealed but I think it would be fascinating. I know most of us go to the store/market and just look for what looks good. But surely, we also have some idea of the basics we need, and ingredients for a dish we want to make. Pictures, please! I don't have a scanner, so you will have to make do photographed pages from my lastest "steno" book... First, an everyday grocery list... i.e. the local chain market. Yes, there's ice cream (to go w/ the strawberries!)... A note on my shorthand: Crossed out = purchased (duh). Circled = forgot, missed, looked bad, couldn't find i.e. didn't get. Check Mark = look for it, evaluate (you'll see this on later lists esp. to the asian market...) I separate lists by market: Asian, butcher, fish, hispanic, etc. One of my first lists to the big asian market nearby: (Note I tried to copy the thai names of ingredients - boy, was I glad I did!) Next, a page of recipes.... ideas... (and yes, thats a recipe for "Quick Key Lime Pie" using sweetened condensed milk and COOL WHIP (gasp!)) BTW, it didn't suck! OK, I've shown you some of mine.. now show me (us) yours!