Naftal
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Posts posted by Naftal
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Re: Every Grain of Rice- My local Library had to have it sent from another Library. It arrived today and I have not been able to pick it up yet.
On another topic...
Can anyone here recommend a good/basic recipe using mackerel steaks?
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Hello! I found this website. Some of you may know it, I thought it was good because it addressed my interests and my planting region specifically.
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It keeps the broccoli bright green longer. But, it also speeds up the vegetable falling apart. It's usually used when green vegetables will be held on a steam table, so they don't turn unappealingly khaki green in color.
Lisa Shock- Thank you.
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So... I found a wonderfully simple recipe for Chinese Broccoli. Everything was straight-forward ,easy really, until I saw baking soda on the ingredient list. Now, obviously, I can get that ingredient easily. But my question is: Why do I need it?
Comments?
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Today I decided to combine my Jewish Heritage (in the form of fried matzah) with my love of cooking Chinese food. I made what I affectionately call "Drunken Matzah". It was nice, but I plan to use the week to perfect my recipe.
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I assume that Busch's did not make the list because it is only in Michigan. It is one of my faves.
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gfron1- Though it applies to my region, I thought you (and others) might be interested in this:
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Thanks for this. I hadn't seen this one yet. My restaurant evolved from pre-reservation Apache foods. Other key names: Sioux Chef and Nephi Craig. I'm planning a dinner with Sioux Chef in April. Brontisky and Assoc are trying to get indigenous chefs from around the globe together.
I am glad you liked this. I was surprised to see the number of dishes that are native to my region of the continent.
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I found this website and I thought the people here would find it interesting:
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...And herein lies my difficulty. I do search this thread. And I do search the Pictorials. But I am so unfamiliar with the terms that I still cannot follow a recipe!
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You need to be more specific. There's a couple of different ingredients that get translated as Sichuan vegetable. Most common would be ya cai (preserved mustard greens) or zha cai (pickled mustard root), maybe even dong cai (Tianjin pickled cabbage).
edit: Check out The Mala project for great Sichuan recipes and resources.
Thanks- I went to the site you suggested and realized that the Sichuan vegetable I was interested in was indeed ya cai.
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I've found Fuchsia Dunlop's Every Grain of Rice the best cookbook for home style Chinese food. There's some great, simple recipes in there.
Let me lend my support to Every Grain of Rice. I do love that book.
This sounds like a book I need to get.
On a related topic, are Szechuan vegetable mustard leaves?
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Rhubarb is good but Caucasian Spinach (Hablitzia Tamnoides) is one perennial edible that I'm VERY excited about....I have a bunch of seeds planted.
Should I assume that there is no longer any source for these seeds? I saw the source in the article.
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Rhubarb is good but Caucasian Spinach (Hablitzia Tamnoides) is one perennial edible that I'm VERY excited about....I have a bunch of seeds planted.
Caucasian spinach sounds amazing, the ideal dark green veg for colder climes. BTW, this got me thinking, do you know Chenopodium Alba? It has many common names. It grows wild in my area .
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You have plenty of time.
They take root very easily or you can always just hand plant them.
Thank you! I have developed an interest in edible perennials. This onion was the most interesting vegetable on the list. I am thinking about trying rhubarb, if someone had some extra roots
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They're a very tough plant.
Did you start with top-sets or older bulbs?
You said that you didn't properly prepare the soil...what do you mean by that?
I moved a patch last fall and some have been heaved out of the ground by the frost (bad winter here.)
I need to get out there and reset them soon but in the long run it's not going to bother them a bit
I started with bulbs from a friends garden. When I planted them, I just cleared enough space to put them in. The rest of the ground is covered with grass. I am concerned that the new bulblets will not be able to take root. I am hoping that I can clear the grass away in time for them to drop. Obviously, no bulblets have formed yet. So, I am thinking that I have time.
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Why?
I did not prepare the soil properly last year. So, I am wondering, if I do it now, will they be able to do their "walk" at the end of the season?
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Hello- I don't know if this is the place for this question, but....
I enjoy learning how to cook Chinese Home-style recipes. My current repertoire includes:
congee
eggs and tomatoes
rice- plain and fried
noodles-plain and fried
shuijiao
Does anyone have a suggestion for a similarly basic recipe? I would like to learn more dishes.
thanks!
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I put in a cherry tree last year. I checked it recently, and there are buds. So it survived the winter. The walking onion bulbs I planted last year are coming up. If they survive I will have a nice substitute for green onions in my Asian dishes. But, I do not expect them to do well .
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I live in a suburb that has a very large Chaldean community ( and a very good Chaldean restaurant). They make "masgoof", I need to try it soon! BTW, they make amazing tea, too
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Alex- Perhaps this will also alert folks to the fine dining to be had in our state? We can only hope.
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In my experience, recipes usually call for butter. Not salted, not unsalted...just butter. I take that to mean, "use whatever butter you have on hand".
Unsalted butter as an ingredient mostly appears in baking recipes. I don't recall seeing it in other recipes. As you note the ingredient is simply butter.
Thank you- This IMO, is the essential point. BTW, I grew up on unsalted butter. But then, I am the grandson of immigrants.
I grew up on salted butter - but going to Germany unsalted was the norm.
butter-on-bread/muffins/egg fry/etc - I can taste salted vs non-salted in a flash - and curiously Americans that visited and/or business people I traveled with would often comment - especially at breakfast - 'gosh this butter is so fresh' - salted is more common in USA; some have never had/tasted unsalted "stand alone" i.e. on breads.
methinks it is simply a matter of preference.
before the "European" cultured butters became popular, buying them was a bit of a risk - the inventory did not turn over all that fast and more than once I've gotten really off tasting stuff - top brands ala Kerry Gold - to boot.
I only buy unsalted now - I always have salt on hand in the pantry (g) so I simply add salt as needed. it's really tricky to remove the salt....
and I agree in most cooked/baked dishes whether the butter is salted or unsalted makes little or no taste difference.
IMHO- Most Americans know only salted butter. I find larger selections of unsalted butter in smaller ethnic markets. Though, it would not surprise me to find them in high-end markets of any sort.
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Not to get too off-topic but the various words all derive from Persian polow, which does not mean rice generically (that would be berenj*), but rather "rice cooked with stuff," such as zereshk polow, albaloo polo, etc (rice with barberries and sour cherries, respectively). The variations are nearly endless, but to my knowledge, broth is NOT involved. The Turkic and Indic worlds were HEAVILY influenced both linguistically and culturally (including culinarily) from Persia and polo-pilav-pilau-plov is just one tiny example. In non-Iranian cultures it seems that the word came to mean something more specific, but in the Iranian world it's a pretty generic term.
*Plain cooked rice in Persian is chelow or kateh, but if I recall right, you cook a lot of Iranian food so I'm guessing you knew that.
So... a person who loves to mix rice with stuff is a polow-player!
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my greatest food-related thrift store find was a mandolin with interchangeable blades. Not only does it slice, it grates, too.
Cooking with Fuchsia Dunlop's "Every Grain of Rice"
in Cooking
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Hello- I picked up a copy of the book from my local Public Library and have been reading it for over a week. It is amazing. It is just what I have been looking for! I have been doing eggs and tomatoes regularly even before I saw them in her book. I always have some of her wonderful vegetarian stock on hand. I recently used a batch of it in my congee.