haresfur
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Posts posted by haresfur
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With good timing for this topic, The Cookup With Adam Liaw played a past episode where guest Victor Liong made Biang Biang noodles. We get the show every day and it is hard to figure out which are old episodes and find them on line. This one was Season 6, episode 36 for those of you who can access SBS on demand. It was really good to see the process of making the noodles and the rest of the dish. He emphasized that it possible for the home cook. Watching the noodle making was a blast and the other guest was really excited to try. One of the hints was to press a chopstick into the log of dough before stretching and then pull it apart along that line. Looked like a second set of hands helped with that.
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On 6/17/2025 at 12:22 PM, liuzhou said:
Chicken and other meats kand vegetablesl are usually chopped/ minced/ ground using cleavers all across east and south-east Asia - usually a two cleaver technique, one in either hand.
I hear my neighbours banging away every mealtime and butchers in the markets and supermarkets chopping pounds of meat this way every day.
I consider chopping and grinding to be very different processes, and that's the point. Grinding tears the meat fibers apart whereas even finely chopped meat has intact pieces so the texture is better in this dish.
If I recall, it is usually recommended to chop steak tartare rather than grinding hamburger. Gordon Ramsey says even using a food processor doesn't produce the right texture (whether or not you consider him an expert...)
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For what it's worth: I can't seem to find the episode on line, but on Adam Liaw's The Cookup, chef Jerry Mai prepared the chicken for Larb by chopping it finely with a cleaver and said it made for a much better dish than using ground chicken. She used some sort of Vietnamese chook.
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1 minute ago, Shel_B said:
Are you suggesting I use your technique?
Absolutely. I make the best sleazy at-home fast food. If you can't be bothered to clean a rack, put on baking paper on a tray but it gets a bit soggy.
Do what you like. Cook lower if you don't want char.
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I just marinate boneless chicken thighs in bottled peri-peri marinade overnight. More surface area than bone-in. Beerenberg if I can find it, otherwise the ubiquitous Nando's (chain restaurant who also sell their sauce and marinade in grocery stores). Put on a wire rack in the convection oven and blast at oh, 210 degrees until done. I like the char.
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A few thoughts.
The database is what recipe Gullet might have been but it always was clunky and pretty much withered away. Too bad imo. I agree it is important to be able to cite the source.
I think a good model to look at is Kindred Cocktails. It compiles a vast number of cocktail recipes, searchable by name and/or ingredients, links back to sources (a number of which point back to eG), and does a pretty good job of capturing variations on ratios etc. You can also have the KC team "curate" recipes and rate them. I just had one curated, kind of by accident, and it was an interesting process. i.e. turns out there was a cocktail of the same name, slightly older but completely different (that wasn't in their database). We ultimately agreed to avoid considering them variations with the same name, because they were different drinks and slightly modified the name of mine. It was a neat thing to go through, but of course requires a dedicated group running things. Another really important feature is that the users can keep their own "cocktail book", including their creations and ones they like added by other people. Saves a lot of repeating searches. For food, it would be nice to integrate my cookbook recipes with my motley collection of bookmarked websites.
Which brings us to AI. I guess I'm a curmudgeon, but that would probably be enough to keep me from using your search engine. At this point I feel AI has lots of issues and frankly, I don't want to help with training it. So far I feel AI needs me more than I need it.
Good luck with your project
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18 hours ago, Mjx said:
I'd present three small portions of plain rice to each, with sides of a mushroom duxelles, roasted tomatoes (if you can find really good ones), and soy sauce. You could try straight MSG, but on its own it tends to taste of mass-production, so I'd go for sources of umami that are more complex, and help the guests to identify their shared savouriness.
ETA, are these personal guests, or clients? If they're clients, they'll probably be more open to an actual lesson, and feel that it adds value to the experience, but if they're dinner guests, they may prefer a more subtle, integrated approach to learning about umami.
I like this idea and think you could also do rice with salt, rice with sour, rice with sweet to show that none of those cover the umami flavour and that the umami dishes have more in common with each other than they do with the other tastes
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Christmas lunch. Clockwise from top left: sangria with nectarines and orange, prawns fried in Korean chili oil, gravlox, savoury biscuits, soft blue cheese, Camembert, smoked ham, Swiss cheese, bresaola, homemade fermented pickles, marinated artichoke hearts, olives, marinated eggplant, sun dried tomatoes.
Didn't even break into the Camembert, much to Dalmatian Jazzy's chagrin (she loves Camembert but still made out ok).
We were stuffed so are having Pavlova for tea. The noisy miner birds ate my ripe blueberries so only mango on the pav.
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Pork tenderloin with fennel and apples (and onion)
I was going to sous vide the pork but found this recipe that roasted the tenderloin on top of the fennel and apple and decided to give it a go. Not too bad. They had you keep the root end on the onion to hold it together, but I don't think that works. I went a bit heavy with the rub on the pork, which was seared before roasting. Roasting the fennel tones down the anise flavour. Maybe would make again.
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Finally named this drink and had a couple last night so decided to repost
Viva Maria!
1.5 oz tequila - recently I've been using bianco but reposado should work
0.5 oz green walnut liqueur - made by a friend so I assume it is equivalent to nocino
2 tsp Benedictine
7 drops Xocolatl Mole bitters
I serve over ice but you could stir and strain. A lemon twist wouldn't hurt.
First was per spec with silver tequila and my friends homemade green walnut liqueur that I really need to use up. Nice but too sweet. My advice is to make your nocino less sweet if you are planning on mixing with it.
Second was with reposado and my nocino. Balance was better but I think the silver tequila works better. A lime twist didn't really work, although it would be in keeping with the Mexican theme. Will have to try a lemon twist sometime.
I am overly proud of the name because of the Benedictine, because, well you really should see the movie (incidentally is not as good as I thought as a teenager watching late night French-Canadian tv, which had much more liberal content policies than the English channels). Still worth a watch.
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It looks like one of my cucumber plants might survive but I don't have my hopes up. My dill is getting rangy and flowering, so I decided to start fermenting some pickles using over-packaged, over-priced "Qukes." They are marketed as a snack for kids, which I suppose isn't a bad thing. It probably would have been cheaper to buy Polski Ogorkis.
Started with a mix of black pepper, allspice berries, and brown mustard seeds along with a grape leaf and 6 small bay leaves. I mixed up a 4% brine including the cucumber weight. About 6 lightly smashed garlic cloves (not shown)
And some dill
Trimmed the blossom ends of the cukes. Hope I cut enough off to prevent the pickles turning to mush. Turns out they didn't pack into the 1 liter jar so I had to repack them into a 2 L, which was a bit of a mess. and I spooned out some floating spices, Added more brine and topped with a plastic bag full of brine as a weight.
It's been hot and humid here so the house is warm so I tucked everything into an evaporative cooler to try and keep the fermentation temperature down. Now I wait.
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6 hours ago, liuzhou said:
Finalised my delivery stuff for this year's.
All the way from England.
Looks like you could have bought one for next year, too
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I've had worse turkey than the 1 kg boneless breast thing that came in a foil baking tray and I've had worse gravy than the packaged chicken gravy heated in the microwave. Roasted carrots were decent, but the fennel fronds that were in with them were inedible and didn't really flavour the carrots. Mash with roasted garlic and jarred cranberry.
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This is such a shame. I friend took me there a few years ago and the baked goods were a level above anything else I have experienced
Customers 'heartbroken' after fire closes Sub Rosa Bakery for 'foreseeable future'
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On 11/23/2024 at 5:50 AM, C. sapidus said:
Only 7 this year so we will go traditional. Mrs. C makes the proteins - probably a small turkey / capon / big chicken, plus nephew's favorite salmon with a soy-maple glaze. House guest used to own a bakery shop, so she will be doing mashed potatoes and desserts. I'll make my usual vegetables: bourbon sweet potatoes with orange sauce, creamy braised Brussels sprouts, and green bean salad. Maybe something else, we shall see if inspiration strikes.
Our main family get-together will be between Thanksgiving and Christmas, and that will have more people and fewer tradition-based constraints. The only sure thing will be palak paneer for vegetarian sis. Probably make my own paneer again.
My vegetarian sister's tradition is to cook Indian for Christmas. I can get on board with that. Is making paneer difficult?
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18 hours ago, liamsaunt said:
Clear out the fridge veggie ramen soup with a couple of soy sauce eggs and the last of a bottle of chili crunch.
Beautiful bowl! Nicely filled.
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Welp, I'm embarrassed to admit that I totally forgot that I had planted some white onions. No wonder most of the elephant garlic looked weird.
Very nice on burgers tonight.
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On 11/24/2024 at 6:46 AM, Shelby said:
I am going to have to search for ideas for using up egg whites again.
Ugh I know. I have to go though to pick up Ronnie's meds.
Pavlova is traditional Christmas dessert in Australia and New Zealand
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On 11/19/2024 at 8:26 PM, Shel_B said:
I found this video to be fun and instructional, and maybe you'll enjoy it as well.
I was actually thinking of starting a topic on how to break down a chicken because I do it quite differently from what's described in Ad Hoc at Home. I remember seeing an Italian cooking show where a housewife did it entirely with kitchen shears. I'm sure everyone has their own preferred method.
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54 minutes ago, Neely said:
Hopefully you can find it locally but Yes not low salt for ours as well. I hardly salt most things so probably why it
tasted good.
I have been keeping that on hand. Have made some decent soup with it and using Adam Liaw's microwave mushroom method. Microwave sliced mushrooms in a bowl and they release moisture leaving the chitin so it doesn't get slimy. Pour it all into the stock, spice to taste, heat.
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4 hours ago, Dejah said:
@Shelby: THAT pizza you posted. I would LOVE that!
Our first winter storm arrived Tues - beginning with rain, then ice pellets, then snow and blizzard winds. Main highways and many provincial roads were closed due to ice and visibility issues. Semis were parked along the shoulders from yesterday afternoon to this morning.
It was a good day to stay home. I baked muffins all day, so supper was quick and easy.
Butter Chicken with commercial sauce. Eaten with Cardamom Basmati rice
A couple of my nieces who grew up working in our family restaurant were visiting from Calgary. Their request was for some dishes we had on our menu: #17 Soo's #17 - deep fried pork ribs (with a few chicken balls!) and some turned into #13, Sweet & Sour Pork Ribs
Shrimp Egg Foo Young was another favourite as was Boneless Almond Chicken:
Winnipeg Blue Bombs made it to the Grey Cup for the 5th year, but lost miserably in the last quarter! Supper was a winner tho- a single rib prime roast
Lots of colds and flu hitting friends, so out came my Hot 'n' Soup Soup pot. Supper was augmented with some air fryer chicken wings with VH Chili Mango sauce.
Local Co-Op had fresh lamb shanks - could never resist! Thai Coconut Curry Lamb Shanks
And finally, another dish we love, but definitely a vegetable you either love or hate: Shrimp and Bitter Melon (Foo Gua) with black bean garlic sauce over rice noodles.
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I think that food would make up for a Blue Bombers loss, not that I keep track of them these days, so thanks for the update.
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My theory is unencumbered by actual data but I think you want to have a small excess of acid over the baking soda. Not because of how it acts as leavening, but because a bit of acid usually tastes good while a bit of soda tastes chalky.
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7 hours ago, pastameshugana said:
Thank you for all the great ideas to ponder!
Do let us know what you decide
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Drinks 2025
in Spirits & Cocktails
Posted
I read that Chinese black cardamom and Indian black cardamom are different. Do you know which you used?