KennethT
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Posts posted by KennethT
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9 hours ago, heidih said:
So what do you use as your recreation framework? Cookbooks, websites, taste memory?
I like watching YouTube videos of various Aunties, Grandmas and the occasional Uncle making similar dishes to get an idea of ingredients and technique. I prefer videos made in the country of the dish I'm looking to make so that it wouldn't be already modified. Google translate and closed captioning is my friend.
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After the south Indian restaurant in Singapore, time to do some experiments. First crack at chicken curry. It was tasty but not nearly as intense as I'd like. More trials needed.
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29 minutes ago, liuzhou said:
香辣海虾 (xiāng là hǎi xiā) - Spicy Sea Shrimp*. Large shell-on shrimp (eaten shell, head and all, with green and red chillies. I was surpried how many shrimp they sent me. Tastiest dinner for a long time, although others have been good.
* literally, 香辣海虾 (xiāng là hǎi xiā) translates as: 香(xiāng) fragrant; sweet-smelling; aromatic; scented; savoury; appetizing. 辣 (là) spicy; hot. 海 (hǎi) sea. 虾 (xiā).
I assume the shrimp were deep fried in order to become crispy. Were they still crispy after the time in transit and covered in sauce? I find that the crispy fried shells become kind of leathery over time, hastened when covered in sauce.
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3 hours ago, Luke said:
I have spent at least 20 years perfecting what I want in a Vindaloo (Lamb). I cannot comment on how it compares to authentic vindaloo, but the recipe was originally derived from VahRehVah chef. https://youtu.be/5E3kulJRzGY
What I can say is the quality of the chilli powder is key to this dish - so much so I grow my own chillies and use them in this recipe.
Whole Masala (add to oil prior to onions)
- cinnamon - 1 - stick 10cm
- Black cardamom x 3
- cloves x 6
- Green cardamom x 6
- Bay Leaves dried x 3
Masala Paste:
- coconut cream - 1 can
- cumin powder - 1 tsp
- Black pepper power - 1 tsp
- Coriander powder - 2 tsp
- Mustard powder - 1 tsp
- Garlic - 6 to 7 - number
- ginger - 1 piece about 25mm long
- Long Hot Chilli Powder - 5 Tablespoons (depends on heat)
- Cinnamon powder - 1/2 tsp
- Turmeric - 1 tsp
- Garam Marsala - 1 tsp
- Apple cider vinegar- 3/4 - cup
Main ingredients:
- Lamb Round Chops on Bone - 1kg
- ghee - 1/2 cup
- onions - 4 - sliced
- salt - 0 - as needed
- Jaggery - 2 - tsp
- water - 0 - as needed
Instructions:
- Wash lamb, apply salt and tumeric powder in water, cover and keep it a side for 1 hr.
- Add all items in Masala paste to Blender and blend until fine. Mixture will look curdled, which is OK.
- After one hour in brine, drain the lamb add all the spice mixture mix well - marinate for 4 hours if possible
- After 4 hours take a pan add ghee, whole masala, onions and cook until onions soft.
- Add lamb and masala cook for 5min then add water (about 1 cup) and cook in a low flame.
- Towards end (1 hour) add jaggary
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Do you know the cultivar name of the chillies you grow? I was looking to grow something like them.
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@Chris HennesThanks for this. I share your love of really good gumbo. Years ago, my wife and I used to go down there once a year or so. I would get gumbo at practically every meal!
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1 hour ago, liuzhou said:
Delivered to my door this evening. 1 kg of them. Frozen. Will appear on the dinner, lunch or perhaps breakfast topics soon. Or snacking. Or all four.
Are they raw or precooked? I've only seen them in wet markets, already deep fried and salted, ready for snacking.
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2 minutes ago, Katie Meadow said:
Spoken like John McEnroe! Yes. Need a new take on an old standard? Add raisins. Or furikake. Or miso.Or rutabaga. Or radish greens.
Thank you - you've cracked me up. I can't tell you how many times I've looked at a classic recipe and said, "you know what this needs?? Furikake!!"
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I just saw this! Thank you very much for posting your travels. Lithuania (and the other Baltics) is somewhere I may never get to. Do you speak any of the local language or do you find that English is widely spoken?
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I had to use up the remaining elk from last night and keeping with the Chinese theme.... mapo tofu
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I haven't done any serious cooking since before we went on vacation.... soooo sick of takeout and delivery (ours doesn't look nearly as good as @liuzhou's).... I haven't made this dish in a long time - Yunnan style elk with herbs, with 5 different herbs (2 from the garden). With sticky rice and cucumber salad.
BTW - the CSO is probably the greatest tool for making sticky rice!
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21 minutes ago, Shelby said:
My dreaded foods were roast and steak. I once hid all of my bites of steak under the rim of my plate. What a dumb thing to do--what did I think was going to happen when the table was cleared.🤣
For me, it was vegetables. One evening, my mother decided she would make the (dreaded) spaghetti squash. I was wearing jeans, and since I found the spaghetti squash vile, I decided I'd be clever and bit by bit, put it in my pocket. I then excused myself to go to the bathroom and emptied my pocket into the toilet. Unfortunately, my pants were soaked in the pocket area in the process so I thought no one would notice when i changed pants on the way back to the table. I also wasn't very thorough in getting every bit of string out of the pocket or off the toilet rim....
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33 minutes ago, Ann_T said:
Well I love your attitude when it comes to feeding those that you love.
I hated having to eat what was put in front of me as a kid. First of all my mom was an lousy cook and secondly meal time should be enjoyable for everyone and not a big fight over being forced to eat something one doesn't like. I'm not talking about being a picky eater either. I hate carrots to this day.
We had a rule that Matthew had to taste something new before saying he didn't like it. And if he didn't like something he didn't have to eat it.
It was easy to cook something that Moe and I liked and and something for Matt, and usually the sides were something everyone liked.
I vowed I would never make dinner time a battle, forcing someone to eat a food they disliked.
Life is too short.
I wish you and Moe were my parents! I can't say how many times I sat at the dinner table as a kid, for hours, because my parents wouldn't let me leave until I finished everything. I could have sat there all night!
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1 hour ago, Kerry Beal said:
Interesting - and apparently you don't even need the booze to get the hangover.
Yes, that medication is no fun.
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4 hours ago, Duvel said:
Seriously: when does that ever hurt ..?!If you take a medication called methotrexate, the next day, 1 shot of anything will provide the Mother of All Hangovers. Don't ask how I know....
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7 minutes ago, weinoo said:
Beautiful (hardneck) garlic...how long does it last for you, and how do you cure it to make sure it lasts?
I don't know about this garlic, specifically, but mine lasts a LOT longer than normal when I keep it in the wine fridge. It's got the temp and humidity just like an old school root cellar.
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2 hours ago, liuzhou said:
Update: The consensus is that it is millet. Certainly looks like it.
Is it common to mix other grains with rice? I don't know if I've seen that before, other than in parts of Indonesia where they will have a few different types of rice, layered in a cone - but they're not intermixed with each other.
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11 minutes ago, liuzhou said:
Dinner tonight was ugly but tasty. 苦瓜炒牛肉 (kǔ guā chǎo niú ròu). Stir-fried bitter melon and beef.
What are the bits of yellow in the rice?
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1 hour ago, heidih said:
That is why 7-Up with both small bubble and sugar was given (maybe before Alka Seltzer "plop plop fizz fizz oh what a relief it is" - more for indisgestion.
When I was young, they would always give me flat ginger ale when I was sick. Probably why I'm not a fan of ginger ale now!
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1 hour ago, liuzhou said:
Most people seem to prepare it similarly to how @KennethT suggests. Personally, I slice about a thumb sized piece of fresh ginger and simmer it in water for about 5 - 10 minutes then strain it through a tea strainer. I don't sugar it, but occasionally use a little honey. Sweeten to taste, I suppose. I am not particularly sweet-toothed.
I could buy commercially prepared ginger tea powder as many people do and use that, but prefer to use fresh, non-industrial ingredients. Also, before I retired, I regularly carried some home-made crystalised ginger to chew on before lecturing. It seems to me ginger in any form helps with any dyspeptic symptoms. Failing that dried ginger flakes are widely available here.
Home-made Crystalised Ginger
Just for completeness, the reasons I added quite a decent amount of sugar were two-fold: 1) When I'm not feeling well, I find that slightly sweet is soothing, but 2) sugar can help ease nausea, according to the Cleveland Clinic. You need to scroll down quite a bit, but the essence is:
QuoteVomiting can be prevented by consuming small amounts of clear, sweetened liquids such as soda pop, fruit juices (except orange and grapefruit because these are too acidic) and popsicles. Drinks containing sugar calm the stomach better than other liquids.
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13 minutes ago, ElsieD said:
I am just catching up on this wonderful blog but this post caught my eye. Re: ginger tea - do you just cut off say a 1/2" piece of fresh ginger and steep it in a mug of hot water? I've been having stomach issues and I would like to try it. The usual Western remedies don't seem to want to work.
It seems like they made a large flat slice and steeped in boiling water in a teapot. The slice seemed to be about 3 inches long, 1 inch wide and maybe 1/8 inch thick or so. Let it steep like 5 minutes. It should make a couple cups. I made sure to add maybe 1.5 teaspoons of sugar to each cup.
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3 minutes ago, TicTac said:
@KennethT has a knack for planning some great trips, which include amazing grub, equally if not better views and somehow (sadly)....always a side order of some virus or bacteria malady.
Hope you both rebound for the remainder of the trip. Echoing thanks again for taking us along for the journey. How did I not know you had a blog!?
Thanks. Yeah, unfortunately we're 2 for 2 of our most recent trips for getting sick! However, I will add that I am pretty sure that when we were sick in Penang over Christmas, we actually brought it with us from home so I don't know if that counts...
But there is no remainder of the trip - we've been home now for about a week. Like all of our trips, it's way too short! I'm back to normal, or maybe 95% and my wife is getting back too. Last night was the first time we considered eating anything with any kind of flavor! Hopefully I'll be able to get back to cooking soon, but jet lag is still kicking my butt a bit, so between work and trying to go to bed early, we're just ordering in this week.
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10 minutes ago, blue_dolphin said:
Grilled veggies with pipián dip from Bricia Lopez's book Asada
The dip is made from charred red bell pepper, tomato, sourdough bread, habanero, garlic, almonds, oil & red wine vinegar
I don't have a real grill but that little Philips infrared grill is OK for a few veg like this.
That pipian dip looks similar to the dip used for calsots in Barcelona during the season. Also, does the infrared grill give you that kind of smoky grilled flavor at all? I remember reading in Modernist Cuisine that the grilled flavor came from burning aerosolized fat that would drop off of foods as they approached the hot coals. I don't know if those infrared lamps get nearly hot enough to do that though.
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46 minutes ago, rotuts said:
sorry forgo may typos.
as I understand it
there is an HMart a bit north of me
when it gets cooler
Ill have to stop by.
those noodles are in the refrigerated section
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21 minutes ago, Duvel said:
Salami, sweet ham and mushrooms (aka Speziale in pretty much every pizzeria in Germany, although I‘d rather call it Standard) …
What is sweet ham?
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Dinner 2023
in Cooking
Posted
We have similar tracking with our delivery services. My question about the crispy shrimp shells was more due to the fact that I find the shells start to get a little leathery maybe 10 minutes after cooking them as the hot meat steams the shells from the inside, and if they're in a pile (like in a serving bowl), the ones in the middle steam even faster. I was curious how the crispiness survived being in a sealed plastic container (our common delivery packaging) which traps in the steam.