heidih

Ya know - though I cringe at the gelatin thing I was moved, as so often, by an article recently quoted upon the passing of our great Jonathan Gold. Not a salad, but his description of jellied consomme gave me pasue - so maybe my mind is a tad open http://www.laweekly.com/restaurants/best-jellied-consomm-1919-musso-and-frank-grill-2377397

Hmmm - are you thinkig updated versions of those yuckers or just what salads (hyper broad term) we are enjoying? I live in a temperate climat so salad is a year round thing for the most part. I am currently partial to a broccoli salad along the lines of Melissa Clark's but my base is fish sauce, Dijon mustard, fresh orange juice, balsamic, and olive oil as the dressing. I add garlic, craisins, red onion, sometimes Persian cucumber, and a healthy dose of that shunned green can "parmesan" as the added salt/umami. Lasts for days. Here is a snap of yesterday's. https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame

This interview might give you guys a better idea. Interesting though not my cup of tea in terms of interest https://www.seriouseats.com/2018/03/special-sauce-cookbook-collaborator-andrew-friedman-on-why-chefs-are-like-snowflakes-2.html

I just listened to Ed Levine's 2 part interview with Rick Bragg focusing on his new book "The Best Cook in the World; Tales From My Momma's Table" and am sorely tempted. Has anyone indulged? Sounds more food related memories than cookbook which I love. https://www.penguinrandomhouse.com/books/17374/the-best-cook-in-the-world-by-rick-bragg/9781400040414/

Ouch! Though they are not deceased yet, just prone to disease...;)

Yes! A neighbor gifts them everyChristmas and I got a big can this year. Plowed through them!

@Smithy Oh yes! Fish sauce as the salt element in such preps is lovely. Next time you prep some tomatoes with oil and vinegar try it!

PS: per kayb of course Schnitzel always an option !

Of course Singapore gives us treaures like Hainanese chicken rice - again a low temp poach but employing fat from good chicken which it seems you are accessing. https://en.wikipedia.org/wiki/Hainanese_chicken_rice

The poach method where you bring it to temperature in seasoned liquid and then let it rest can result in an edible enjoyable product.as well, exploring Chinese velveting techniques is worth it.

So Anna it sounds like the cabbage roll filling is a lot like a gyoza one with the cabbage element front & center on the outside. With that mindset perhaps a dipping sauce as traditional for the dumplings would be a nice drizzle?

Lest you doubt my oddness - some lists....

Thanks for sharing your lists Anna. I do several a day; more to organize my thoughts than to remember stuff. More of a hand-writer here. i LOVE "xing" out completed items And... nut job that I am I often do the important ones in a composition notebook so I can refer back. Yes - reading through the cross-outs! We all have our "odd"!

L.A. food writer Cathy Chaplin who was mentored by J. Gold posted this note to him today - it spoke to me https://gastronomyblog.com/

Anothe lovely rememberance https://www.theringer.com/2018/7/23/17601794/jonathan-gold-food-critic-la-times-obituary-in-memoriam

@paulraphael Thanks for the sherry vinegar prompt. Back in the day it was my favorite and I've not taken the time to explore current on-line options. That will change

So any idea why rest of country is clueless? Distribution issues, packaging? Hell I'm interested...

So back to the man we love - Blue-Dolpin has some great links http://www.latimes.com/food/la-fo-jonathan-gold-chef-tributes-20180721-story.html

@blue_dolphin thanks for the links - my eyes ae still raw...

Only time I made it was with Zatarain's which is pre-seasoned. Probably more cost effective to buy a Cajun spice mix. I used to get Tony's at 99 cent store!

I think chicken neck meat sounds good, plus the liver and gizzards. Necks & gizzards simmered to make a tasty broth. The Cajun seaoning is often purchased along the lines of Tony Chachere's blend. And the holy trinity of celery/onion/bell pepper is a must of course. I don't like the BP's but can somehow deal with them in such dishes (?) Have fun with it

Shelby beat me to it with the larb. Our topic on eG is encyclopoedic! I alo like Vietnamese pork patties like this Cook' Illustrated recipe. For the low carbing doc they are good in lettuce wraps. Quite nice on a bun or over rice if carbs on your ok list. https://www.cooksillustrated.com/recipes/11062-vietnamese-grilled-pork-patties-with-rice-noodles-and-salad-bun-cha-for-two

I still have my Kitchen Aid one from at least the late 80's? It is a beast in a good way. I like the small bowl you can insert for smaller batches. As noted above the quality of the product may not be as good today. My main bowl disappeared in a recent move. I'm still hopeful it will turn up in a storage box. Grrrr!

I've enjoyed the dish a couple times in New Orleans. The only time I can recall making it was with a box of Zatarain's Dirty Rice, finely chopped chicken livers, some chopped gizzards for textural contrast, and.....the meat pulled off some long simmered turkey necks. I used the resulting broth as the liquid. Pork sausage meat is in some recipes and I'm good with that but the sound of recipes using ground beef turn me off. What style have you enjoyed?

Topping looks good. Are the egg whites separately whipped to get it poofy?