KennethT
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Posts posted by KennethT
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Bison mapo tofu with Korean leeks (like a giant scallion) and cucumber salad.
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@Duvel Thanks! That's my belly laugh for the day!
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4 hours ago, Duvel said:
For „dessert“ we had a Trichter (an zink funnel) filled with some obscure local herbal Schnaps. Interesting.
How does one drink from the funnel? Is the bottom sealed?
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This is so sad. I remember her talking about her son Matt, so I am pretty sure it's real. She had so much to deal with near the end of her life - from issues with her aged father and his wife to son's medical problems as well as her own. I will miss her interactions - she always had something interesting to say and I will personally miss discussing plants and gardening with her of which she was passionate and very experienced.
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Last meal of this batch of kapitan chicken curry with homemade roti canai. This is definitely the best roti I've made - even though the dough was made in a batch of 8, after stretching they were all frozen. When frying, I think less is more when it comes to heat for a relatively slow fry which left the inside chewy and moist with a crispy exterior.
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5 hours ago, liuzhou said:
柠檬禾花鱼 (níng méng hé huā yú), Lemon Grass* Flower Fish
禾花鱼 (hé huā yú) are a type of small (10 cm / 4 inch long), soft boned carp (Cyprinus carpio var. Quanzhouensis**) which have been introduced to rice paddies throughout the rice-growing world. This allows subsistence and smallholding farmers to harvest two crops from the same plot of land while the fish help control insects and aid fertilisation while the rice plants simultaneously give shelter to the fish. Symbiosis rules! Everyone’s a winner.
See here for a more detailed explanation.
This dish is from a Hunan restaurant but is common among the Miao, Dong and Yao ethnic minorities in Guizhou and Guangxi, too.
* The fish are “grass flower fish” and are cooked with lemon. There is no “lemongrass” involved! Besides the very noticeable lemon, the dish contains both green and red chillies, pickled onions, garlic and soy sauce. The fish are served whole, ungutted and with bones. The dish is very acidic.These ethnic minorities are well-known for their love of 酸 (suān), meaning 'sour' or 'tart' flavours, and so am I.
** The scientific name relates to the fish and rice farming technique first becoming famous in Quanzhou, a prefecture in Fujian province, East China, but it is now country-wide and beyond.
How common are lemons in China?
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7 hours ago, liuzhou said:
I get these miniature pineapples from Thailand.They come peeled and eye-removed from the local fruit shop. 54 cents US a pineapple. Very juicy. The tray it's sitting in is 12 cm / 4¾" diameter".
Love these. As I'm sure you've done, I remember buying them from a kid on the beach in Thailand. They were usually mounted on a stick for easy eating. How they'd peel and eye them in front of you in around 30 seconds continues to amaze me.
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2 hours ago, Deephaven said:
Am super short of herbs as we are moving out of our house and my herb garden is unplugged. Also had to do this on a portable $50 induction cooker, but hey its Laab!
The worst was doing the rice without a steamer. That's some sad sticky rice...
Out of curiosity, how did you make sticky rice without a steamer? Was it a pot of water with a steamer insert?
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3 hours ago, weinoo said:
Taking over a space which previously housed a KMart, it's in the historic Wanamaker Building at Astor Place...
I checked it out yesterday, specifically to see the specialty fish market, described as follows...
It was mostly impressive (where the Japanese fish guys were working), though in the area where one can purchase the same fish one can purchase most anywhere (Atlantic salmon, swordfish, etc), it was less so.
I was wondering if @KennethT has checked it out yet, as it's closer to his abode than to mine?
I checked it out a couple weeks ago. The fish area was a madhouse as they were breakingdown a whole tuna and giving out samples as well as people taking enough photos to fill a Sears catalog.
I actually did try some of the premade sushi - for the price, it was actually pretty good. I wasn't very impressed with the produce selection, although they had a few of my staples and their prices were significantly less than anywhere else that I know of. But since they don't have everything, I probagly will continue to get most of my produce at Hmart so I don't have to go to two stores.
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Sichuan fish....
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Vietnamese lemongrass chicken
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6 hours ago, TicTac said:
Love elephants and sculptures- that’s a great one, ken.
here’s one of my guys, always at the back door watching out (supposed to be good luck etc etc)
Is the elephant real jade?
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The turmeric is really taking off now.
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Beer duck a la @liuzhou. I also added some dried green Sichuan peppercorns as I thought it would go with the doubanjiang.
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2 minutes ago, Duvel said:
Still using this one, but upping the star anise, black cardamom and Sichuan peppercorns a bit …Ha! Damn, I'm predictable.... sorry - I completely forgot that I already asked you about this.
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2 hours ago, Duvel said:
Needed some comfort food tonight - but family was not in the mood for neither German not Japanese, sooo …
„Sichuan“ dinner:
Da pan ji (大盘鸡)- ok, technically more of a Xinjiang dish, but the flavor profile matches pretty well …
Mapo dofu (麻婆豆腐)(with extra Sichuan peppercorn oil) …
Hot & sour soup (酸辣湯 - suan la tang) …
Yangzhou fried rice (揚州炒飯) …
And finally - as per little ones request - bao zi (包子)…
Perfect accompaniment 🤗
No complaints. Ohh - and we have sufficient leftovers for the rest of the week 😉
what do you use for a recipe for da pan ji?
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Chicken pho made with the wrong noodles. The broth was 90% done before I realized I didn't have any real pho noodles.
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15 hours ago, Steve Irby said:
I'm finishing up my annual turkey fest. I cooked two birds - one 17# and the second 12#. The leg quarters and wings were seasoned, bagged, then sous vide for 36 hours at 148. I let them air dry for a few hours then smoked with my Smokai pellet smoker on the gas grill. Two legs quarters have been deboned and will be used in gumbo tomorrow.
The breast were prepped three different ways. The tenderloins were separated from the breast and were bacon wrapped and bagged. The larger breast was prepared using the Serious Eats turchetta recipe then bagged. The smaller breast was seasoned and bagged. They were cooked at 138 for about 4 to 6 hours. I'll finish them by flash frying over the next couple of days.
First - beautiful job on the bacon lattice! What type of wood did you use to smoke the leg quarters? How long did they smoke for since they were already fully cooked and tender?
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13 hours ago, Margaret Pilgrim said:
Non PC confession: I have accumulated a large collection of ivory chopsticks by rooting through kitchen and junk drawers in garage and estate sales. Thrown in along with look-alike plastic chopsticks. I rationalize them by their age. Ivory is always totally wrong, but I would rather revere these and save them from landfill. And at $.25, find them hard to turn down. They are simple, beautiful and have lovely hand-feel. When we use them, I respect their tragic origin.
Do you have any photos of these? I'd love to see them.
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13 hours ago, Margaret Pilgrim said:
Non PC confession: I have accumulated a large collection of ivory chopsticks by rooting through kitchen and junk drawers in garage and estate sales. Thrown in along with look-alike plastic chopsticks. I rationalize them by their age. Ivory is always totally wrong, but I would rather revere these and save them from landfill. And at $.25, find them hard to turn down. They are simple, beautiful and have lovely hand-feel. When we use them, I respect their tragic origin.
I personally feel that if you have something that's ivory, that was made a long time ago, it's best to just enjoy it. Throwing it out or not enjoying it would not help the elephant it came from. I have 2 things made from ivory that I adore and you'll have to pry them from my cold, rigor mortis induced grip - a pre WWII piano with ivory keys (it was my grandmother's) and a cast bronze elephant statue with ivory tusks made in the late 1800s I think. My other grandmother was a big fan of antiquing and picked it up probably some time in the 50s maybe. I don't support buying anything newly made with ivory - not that you could probably even find anything.
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7 hours ago, liuzhou said:
I too hate metal chopsticks, but the worst are the (fake) porcelain ones used in Chinese banqueting restaurants, usually Cantonese. They are way too slippery and the wait staff know it. Almost every customer requests plain wooden or bamboo ones. Why they insist on providing the bad ones is out of some misguided idea that they are more upmarket. No. They are just dumb.
I wonder if it's because the fake porcelain ones are easy to clean and reuse? They can put them in those chopstick sterilizer machines that I saw all over Beijing. Not that wood or bamboo ones are expensive.... even here in the US.
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South India via Singapore fish (headless) curry.
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4 hours ago, Smithy said:
I wonder whether pheasant would lend itself to confit. Have you ever tried that?
The problem is that pheasants have almost no fat on them. Maybe confited in a neutral fat?
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The liquid aminos is a typical ingredient in Thai stir fries - the classic combo is oyster sauce, light soy sauce, Golden Mountain sauce (aminos), fish sauce. I could definitely see that combo in a Thai burger or meatballs, but not in a laap.
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Dinner 2023
in Cooking
Posted
Dai style bison with herbs (7 herbs, 5 from the garden) with sticky rice.