KennethT
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Posts posted by KennethT
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1 hour ago, weinoo said:
Oh man, now you got me going...
If I walk at my usual speed, 6 minutes!
You didn't tell us about what noodles you used...Ivan's are rye based, at least here.
And so you can really experience it...
Pastrami buns.
Good job on the ramen.
no shot of the main event?
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16 minutes ago, Shelby said:
I love pea shoots. Adding that to my Asian Market list if and when I get to go.
these grow really easily if you have that greenhouse thingy I think i remember you talking about. Just as long as it doesn't get that hot in there!
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Thai stir fry with nam prik pao and Thai basil. This really reminded me of simple stir fries I've had in Thailand. I need to do more stuff like this - it's delicious but quick and easy.
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6 minutes ago, gfweb said:
Thinking the same thing. Shrink that 10 hour boil.
I think the 10 hr boil also helps the broth emulsify the fat - I don't know how well that would work in the pc
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ETA - I've changed my recipe a bit since this original post... I like this version a lot better and it's healthier as well. The rempah stays the same, but I add about an inch of galangal and a few kaffir lime leaves and don't add the coconut cream. Also, I just add some water to help it blend - I don't use the 3/4C grapeseed oil anymore. I add a few glugs of grapeseed oil that I preheat before adding the paste and frying. The oil quickly integrates into the paste but separates out again, which is when you know the paste is done. Also, to save freezer space, I don't add any liquid before freezing the individual portions - I just cool the paste, portion it out and freeze. When it's time to cook, I'll take 1C of my homemade chicken stock in a saucepan large enough to contain the chicken, add the frozen paste and bring to a simmer (covered) to defrost. After a few minutes, I'll just take a whisk or spoon and integrate the paste into the stock. Bring to a boil, season with salt/sugar/MSG (Makes Stuff taste Great), add the chicken, cover and simmer until the chicken is cooked through. Once done, I'll add 1/2C coconut milk, bring back to a simmer, taste for seasoning and done. It's a lot healthier and just as tasty, if not tastier - I find that cooking the coconut milk for long periods of time make it lose that freshness that makes coconut milk so tasty!
Also, I'm going to add what I do for the prata here since it's hard to find it hiding amongst the Dinner 2000 thread posts...
For the prata, it's actually a relatively lean dough. From research I've done, it seems like the flour all the prata guys in Singapore use have 10.8% protein, which I can't find here. So for 8 pratas (4 meals of 2 to go along with the curry) it should be 600g flour with approx 10.8% protein. I made this using 118g 7% protein cake flour and 482g of 11.7% KAF all purpose. To this about 1t salt, 1T sugar, 15ml grapeseed oil, 300ml water and 1 egg. Mixed by hand and let sit covered for about an hour or so. After that, I could actually knead it without using any extra flour. I kneaded it in several sessions of about 5 minutes each, separated by 20 min of rest. Divided into 8 balls, rolled in grapeseed oil, then sit in ramekins covered for a few hours. Then sit in the fridge overnight. Then I freeze 6 and stretched 2 a few minutes before the chicken was finished. Cooked until brown on both sides on a med-high pan with a bit of grapeseed oil. I think the key is lots of kneading interspersed with lots of rest to relax the gluten. It's really stretchy - it springs back like a rubber band. To use the frozen ones, the day I'm making the curry, I'll take them out of the freezer and leave on the countertop all day to defrost and relax.
To stretch, take a large section of clean countertop and spread a thin layer of grapeseed oil and oil your hands. Take a dough ball and flatten into a disk, then, working around in a circle, lift and stretch the edge away from the center and press down on the countertop. If your countertop has too much oil it will slide, but if just a bit, it should stay there. Keep going around until you can see the countertop through the dough - it doesn't matter if a couple of holes tear into it as long as you can stretch it really thin. It should be about 2 feet in diameter (roughly). Then spread a little more grapeseed oil on the top surface and roll it into a snake, then coil the snake into a disk tucking the last end underneath. Cover and let sit and rest for a while. When ready to cook, press the disk as flat as you can and fry on a medium high heat in a bit more grapeseed oil. At this point, it's really stretchy, so when you press the disk flat, it comes back to almost its original thickness, so when it hits the hot pan, I'll press it flatter with a spatula. When just browned, flip it and do the same thing. When done, transfer to a clean countertop or board and with a quick motion with your hands, clap the edges towards the center a couple times, which should help separate the layers a bit.
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1 hour ago, liuzhou said:
Tagliatelle with chicken and 黑皮鸡枞菌 (hēi pí jī cōng jūn), 'black skin chicken fir mushroom', Oudemansiella raphanipes and 龙须菜 （lóng xū cài), chayote vine shoots.
Do you know the reason the mushrooms got that name?
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Finally back on the horse making one of my favorites - chicken curry with homemade roti prata...
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1 hour ago, Shelby said:
I did it once that way...with chicken I think....anyway, the coating all fell off. I never tried again...maybe it was just one time failure?
I wonder if it was too wet first? Did you dry them with a paper towel prior to coating? I'm assuming you did the standard dredge in flour before any kind of batter/egg/wet application right?
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5 minutes ago, Shelby said:
Yeah he's right
. Wild rabbit is so tough that I pressure cook it after it's fried, but domestic should be just fine.
Is there a reason why you don't pressure cook first, then dry it off and fry second?
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49 minutes ago, David Ross said:
Has anyone ever fried rabbit? I was thinking about maybe doing a version of Szechuan Crispy Beef but using rabbit in place of the beef. What do you think?
I believe that @Shelbys preferred rabbit treatment is to fry it....
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1 hour ago, liuzhou said:
That!
Thanks!Yikes - who needs that much meat in one sitting???
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1 hour ago, liuzhou said:
Remember, what they actually serve up when you order one won't look anything like that picture!
Many years ago, I was in the hospital and was allowed nothing by mouth for like 8 or 9 days - back in those days, the nutrition came from a large bag of whitish fluid pumped into me by IV. I was never really hungry the whole time, but I remember watching Burger King tv commercials thinking that the first thing I was going to do once I got out was get one of those burgers. I actually did go to the BK when I got out, but looking at what actually was presented was a thoroughly disappointing experience...
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2 minutes ago, Margaret Pilgrim said:
Leg of lamb rotisseried in the fireplace
Roasted carrots, and "roni".
wow... there is something just so primally beautiful about that. Next time you're going to make this, please give a bit of advance notice so I can book my plane flight and corresponding quarantine time!!!
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3 minutes ago, TicTac said:
Mmmm - now we just have to get this COVID shit over and done with so I can get back to the Bahamas! Fried grouper cheeks, ceviche and coleslaw are calling my name!
Conch fritters!
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2 minutes ago, liuzhou said:
My local supermarket sells live rice paddy eels. I've eaten them in a Sichuan-style preparation and loved it, but never cooked them.
I'm curious as to the rice paddy eels (and other rice paddy aquatic animals). Are they farmed or wild? By this I mean, are the paddies stocked with baby eels or do they get there naturally? If naturally, how do they get there? Where do they go when the paddy is drained?
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1 hour ago, weinoo said:
Hunan Slurp, Silky Kitchen, or something newer?
@scamhi Yes, Silky Kitchen. I haven't been there since pre-pandemic, but I enjoyed it when I was there. Also, their dumplings are fantastic, but I don't know how they would travel - the skins are thin and delicate. Every time I was there, it was packed with Chinese NYU students. I haven't tried Hunan slurp yet but am curious.
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7 minutes ago, liuzhou said:
Well thanks!
I lived in Hunan for two years in the 1990s and this was a favourite dish. Yes, no sugar! As a person with zero sweet tooth I was delighted.
Hunan food is still my favourite and sadly it is mostly unknown outside of China, despite the number of "Hunan" restaurants in the west. It is not only less sweet but probably the spiciest of China's cuisines - more so than Sichuan, I'd say.
I'm not quite sure what she means by the last sentence. Sichuan pepper is common in Hunan cuisine, if less so than in Sichuan.there's a hunan restaurant right around the corner from my new apartment. It's a family run place who come from Hunan province and their dishes are really spicy. Most of the staff speak somewhat broken English, but they try and are very nice... the first time I was in there, I ordered my noodles the normal spicy, and the young woman behind the counter got a horrified look on her face and begged me to get it "medium". I finally relented and I was glad I did - the medium almost blew my head off. Filled with tons of chopped fresh chilli that definitely were not a standard US chilli or a thai chilli which are the common ones here.... but it was really tasty...
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1 hour ago, Shelby said:
Ok all you smart gardeners. Ronnie wants to put a grow light in the greenhouse. I need something not very expensive, not super extensive...just a plain ole light. Suggestions? I know nothing about them. He read that his tomato plants will do better...be less "leggy".
Cheapest thing you can do for that is fluorescent lights... for a small # of plants you can use a CFL (compact fluorescent) using one of those clamp-on fixtures. If you need more space, use a 4' shop-light or something like that. Stay away from bulbs labeled "soft white" or anything like that which will have more red in the spectrum - for CFLs, they make "daylight" spectrum bulbs which are good, otherwise a cool white will be good because it has lots of blue which will keep plants more compact and keep them from getting leggy.
The LED grow lights on Amazon are ok but will be a lot more expensive than a fluorescent for the equivalent amount of brightness. Yes, they're more energy efficient, but that won't make a difference for 1 or 2 lights... it makes a big difference when you're lighting up a warehouse.
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50 minutes ago, weinoo said:
Significant Eater
begsrequests...
Hatch Red Chilies.
Red chili sauce fried in some of that melted pork fat.
Carne adovada.
Carne adovada with @rancho_gordo's pinto beans.
Glad to see you didn't burn the crap out of yourself while making that chile sauce - it looks remarkably like the one that attacked me!
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1 hour ago, jimb0 said:
bro. you grew a basil tree.
Yeah - the trunk was about 1-1/2 inches in diameter and woody.
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30 minutes ago, jimb0 said:
good. grief. how old is that monstrosity?
Probably over a year. And, it was constantly heavily pruned at least once a week!
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Time to change out the basil plant!!!
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2 hours ago, lindag said:
So you're planning to replace all that A-C?
In case you haven't see it before there's 'cookwarenmore' where you can get A-C irregulars for less. I have a few pieces from there and they are perfect (at least to my eye).
I pretty much have to if I do use an induction burner. My parents used to have the coil top electric burners and I hated cooking on it. Then they got the sealed infrared burners and I wasn't a fan either. I love cooking on gas and have done so for the last 20 years or so but it's not an option in the new apartment except for that I'm planning on getting a portable butane gas burner - but that's really just to have a cheap burner around on the off chance I need 3, or if I want to use a specific All Clad pan that I didn't get rid of.
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44 minutes ago, lindag said:
Almost all of my cookware is All-Clad stainless, about 20 years old.
I do have a lot of LeCreuset and one brand new Viking saute pan.
All of it works very well. My first test of my new induction range was to boil water in an A-C saucepan...it was astonishingly fast.
My All Clad is not magnetic - anodized aluminum exterior bonded to an aluminum core bonded to a stainless interior.
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Dinner 2021
in Cooking
Posted
Thanks. That producer is among our favorites in Burgundy (of which there are quite a few!)