Chris Hennes

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About Chris Hennes

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    Norman, Oklahoma

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  1. Gardening: 2016 (Part 2)

    @shain -- Paper white narcissus? (Surely not garlic chives!)
  2. The ingredient list for mine includes sugar, which made it a bit sweet (not overly so, but definitely noticeable). I'm guessing based on yours that it's not sweet at all, right? I think mine also has star anise in it (based on the taste, the ingredients list is not helpful there).
  3. Honestly I haven't yet met a pickled mustard I didn't like... here's the one I used tonight:
  4. Fuchsia's Emergency Midnight Noodles (p. 288) I make the noodle dishes from this book all the time, but I think this is the first time I've made this one and included the optional egg and pickled mustard. The recipe calls for "Olive Vegetable" as the mustard component -- I don't have that one, but I've got something that at least looks similar. Unfortunately, I have no idea what it actually is! It's got mustard greens as the first ingredient, then soybean oil, then "vegetarian pork." Here's what it looks like in action:
  5. Cat's ears (p. 266) This is a chicken stock soup with chicken, ham, bamboo, dried shiitake, and peas (which I substituted with fresh garbanzos since I had them). The "cat's ears" pasta is made as part of the recipe, and is time consuming but also pretty entertaining if you enjoy making homemade pastas. Unlike most of Dunlop's other recipes which tend to make enough for 2-3, this makes quite a large amount of soup. The recipe says "4-6 as part of a Chinese meal", but I think you could easily serve 8 if you had a few other courses. I served it as a main dish in big bowls and still had enough for 3-4.
  6. "Springtime" noodles (p. 260) Just noodles in chicken broth seasoned with light and dark soy and sesame oil. As usual I replaced the spring onion greens with chives because I have them (for another week or so, judging by the forecast!).
  7. Green soybeans with snow vegetable (p. 180) I used up all the rest of my homemade snow vegetable here, there is almost as much snow vegetable as soybean. It's also got a bit of pork and bamboo shoot, but that's basically it. Ten minutes, tops.
  8. Hangzhou "blanched slice" noodles (p. 262) Snow vegetable (p. 331) Wheat noodles with bamboo shoot, pork, and snow vegetable (homemade, in this case, from the recipe in the book). The broth, which is hiding under the noodles in my photo, is just water and a little light and dark soy sauce. I used less water than she did, so I did not end up with as much broth as in her photo.
  9. @Smokeydoke I use baby bok choy for that dish, and only halve them. I like them just barely cooked, though, so it may just be more to my taste anyway.
  10. Hangzhou late-night noodles (p. 261) Fresh wheat noodles stir-fried with pork, spiced tofu, Sichuan preserved vegetable, oyster mushrooms, and Chinese chives. I can't get the alkaline noodles here, and didn't have time to make them, so I just used plain wheat noodles. I actually liked the texture of this brand better than the last one I used.
  11. Zhoushan fish chowder (p. 148) A quick fish stock is made from the bones of the fish, plus ginger, spring onion, and Shaoxing. Into this you add tomatoes and potatoes, simmer until the tomato is cooked, then add bite-size pieces of fish (I used red snapper).
  12. Dai Jianjun's vegetarian "crabmeat" (p. 125) This is essentially scrambled eggs flavored with ginger, white pepper, and Chinkiang vinegar. I fear I probably over-mixed them while cooking and lost some of the marbled effect she was going for in the recipe, but there's no picture of this one so I don't quite know what it was supposed to look like.
  13. For the Shaoxing "small stir-fry" she gives 绍兴小炒. I think it would be fair to describe this as belonging to the same family as the recipe from her Sichuan book.
  14. Speaking of Chinese chives... Shaoxing "small stir-fry" (p. 99) The recipe is roughly equal amounts of pork, Chinese yellow chives, bamboo shoot, and preserved mustard tuber. My chives are green: my understanding is that if you grow them deprived of light they turn yellow, but I haven't done that, and haven't ever seen yellow chives for sale here either. Can someone who has comment on if it would be worth growing a batch in the dark next year? There are more chives than pork in this particular stir fry, so if the flavor matters anywhere I'd expect it to matter here.
  15. Curing Chamber Development

    I'm in Oklahoma: dehumidification is not a problem, I just use a fan (right now ambient humidity in my garage is 26%). I considered a smaller humidifier but decided to just stick with what I already owned as a start. If it ends up needing to run often during this cure I'll revisit the data and see if it's necessary to downsize.