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myriadin

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Posts posted by myriadin

  1. >...black sesame paste and an egg white custard/pudding.

    >For the black sesame paste, I found several recipes, all of which calls for rice. I >was wondering, will the rice cause the black sesame paste to be more bland, or >are there other recipes which only calls for black sesame?

    For such a possibly pbscure (?) recipe, you may not get a difinitive answer in these forums. Maybe try it out and tell us the rusults?

    If you wrote a polite letter to the restaurant, they might give you the recipe (especially if you explain that you're from out of country).

    The dessert sounds wonderful. Please post when you have it down!

  2. I had one like that a few years ago.  You simply cannot use it indoors, a Wok on it will soon fill your house with smoke.  Outdoors, though, and it's wonderful.  Now that I had one, I can't imagine cooking Chinese without it.

    Did you get yours in the states? Are they still available here?

  3. Wow... that's pretty amazing, I must say. I have a Patio Wok, which is an outdoor propane-driven wok burner that cranks out 49K BTUs. I never -- I mean, never -- set it at its highest. I can't imagine what you'd need 100-120K BTUs for: reforging the wok itself? Yeesh!

    The link you posted has evidently expired. Can you post another one, or the brand/model of your burner so I can run a search? Thanks.

  4. I was interested in this model, but I have only a 12" wok - would that still work.

    Does anyone have any other models for outside wok cooking that come with a stand?

    The Big Kahuna is recommended for up to 22" woks, though if you plan to do any flipping with it (lifting the wok to toss contents), something 18" or under would of course be better. A 22" is for medium to large scale projects.

    Also consider these models if you'd like table-, stove- or counter-top usability (I have no idea what BTU these produce): "NEW GAS STOVE / PORTABLE WOK" at http://stores.ebay.com/PACIFICWESTCO_W0QQsspagenameZl2QQtZkm or "Cajun Cookware Cajun Cadillac Cooker by Guillory" at http://www.cooking.com/products/shprodde.asp?SKU=379770

    Oh, sorry, I just re-read and see that you want one with a stand. Try this, perhaps: King Kooker Heavy Duty Wok Cooker at http://www.cajun-outdoor-cooking.com/kikoheduwokc.html

    The King Kooker -includes- an 18" wok and other tools for a price less than that of the Big Kahuna. The stand is bolt-together and not collapsable. They claim a "high-pressure regulator" but I can't find specification of 10- or 20-lb. In addition, it does not have a flip-top ring for pots, though I imagine one could use pots on it anyway or modify it somehow.

    Consider also that most turkey fryers have BTU ratings similar to these models. Many of them could be used for woks, and you'd then have a dual-use burner.

    Still not sure which one I'll buy.

  5. myriadin that description of the salmon pie and over cooked asparagus with margarine and potatoes au gratin sent shivers down my spine.  :sad:

    Gave me shivers and more to remember it. Fortunately I was able to steam some young artichokes and eat them with tarragon vinegar mayo the night of my previous post. They helped me get through reliving the trauma. Gotta love steamer baskets.

    Asparagus was nearly the only vegetable I "hated" as a child (the other was boiled canned spinach, served at my pre-school). Fortunately, I later felt compelled to re-try asparagus when it was served by a good friend, and it was delicious. To think I might have gone my whole life thinking boiled asparagus was the only way it was made! :shock:

    I still hold a bit of a grudge against potatoes au gratin, but I do eat them.

    I somehow doubt that I'll ever give salmon pie another chance.

    (I won't go into detail about the time I got food poisoning from tainted fried clams [not cooked by my mother],...but I couldn't eat clams for two decades.)

  6. When dicing an onion, I have been taught that there are three steps.[...]After halving and peeling, you cut "planes" into the onion first.  Then you do the "horizontal" cuts, followed by lastly cutting vertically and releasing the diced onion.[...]

    I use a small variation which eliminates horizontal cuts altogether.

    1. Peel & halve the onion as described in the course.

    2. Make the long vertical cuts...but save the middle cut (through the highest point of the onion half) for last. Then make this last cut all the way through the root area, resulting in quarters.

    3. Flip the quarters on their new flat sides, the ones just cut.

    4. Make long vertical cuts again.

    5. Finish with vertical cross-cuts.

    This method might take a tenth of a secong longer than what's in the course, but there's comparatively little danger to fingers and (more importantly) little danger of irregular onion pieces. :wink:

    edited for clarity

  7. What I've read in this thread so far reminds me of partial lyrics from the song Rapper's Delight by The Sugarhill Gang:

    Have you ever went over a friends house to eat

    And the food just ain't no good?

    The macaroni's soggy, the peas are mushed,

    And the chicken tastes like wood

    So you try to play it off like you think you can

    By saying that you're full

    And then your friend says, "Mama, he's just being polite

    He ain't finished, uh-uh, that's bull!"

    So your heart starts pumpin' and you think of a lie

    And you say that you already ate

    And your friend says "Man, there's plenty of food"

    So he piles some more on your plate

    While the stinky food's steamin', your mind starts to dreamin'

    Of the moment that it's time to leave

    And then you look at your plate and your chicken's slowly rottin'

    Into something that looks like cheese

    Oh so you say "That's it, I gotta leave this place

    I don't care what these people think,

    I'm just sittin' here makin' myself nauseous

    With this ugly food that stinks"

    So you bust out the door while it's still closed

    Still sick from the food you ate

    And then you run to the store for quick relief

    From a bottle of Kaopectate

    I don't know if Kaopectate is still marketed, but it was a green chalky version of Pepto Bismol.

    My own worst meal cooked at someone's home was also from childhood, as was posted by some other members:

    My mother produced "Salmon Pie", tins of salmon blended (yes, in a blender) with eggs, flour and gods know what else. It was baked in a pie crust (the edges of her amazing pie crust were the only edible part of the meal) with a resulting consistency equivalent to that of undercooked pumpkin pie. The soggy uncooked egg/flour/fish in the center was spooned onto our plates after each slice came apart in pieces. This was served with asparagus cooked until the stringy bits of the overmature stalks were the only solid portions remaining (this was before she learned the value of using a steamer basket). The asparagus was served with margarine. Next was "potatoes au gratin" consisting of crunchy undercooked potato slices covered with burnt cheddar cheese, all swimming in a tasteless skim milk soup...with no spices at all.

    The spam color of the pie filling didn't help.

    My mother's policy with her children was to insist that we eat a whole portion of any dish the first time it was served, to prevent us from deciding we didn't like something before giving it a fair try. I thought one sample of the unfresh salmon odor was a fair enough try for me to turn around and visit a friend's house for dinner that night. My mother disagreed.

    My older sister was a straight-A student all through high school. I realize now that her evening study sessions at friend's houses often coincided with my mother's plans to serve certain dishes, such as Salmon Pie and notable others. Thank the gods my mother was so good with Mexican food, pot roast and other items, or I might have become a straight-A student also. :wink:

    Edited for clarity, grammar, spelling and a touch of humor..

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