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  1. Not relevant for the OP. But for all you people in the US, I can recommend the Richmond Artifex range. Seriously good knives for super value prices.
  2. Have you tried the sanitarium vegitarian chicken nugget mix? when i was vego I tried it and was creeped out by how close they got the texture and taste. Their sausage roll mix is similar too. You should be able to get these from any safeway, er woolworths. It might be worth a look, even just to see what ingredients they are using then copy them. I might swing past lord of the fries and try these nuggets at some point, you've got me curious.
  3. I love it too, down here in Melbourne there are new regional chinese places opening up all the time. My favourite restaurant here 'dainty sichuan' rivals almost any food I've had traveling around china.
  4. If needed I use coarse steel wool scourer just to remove the very top layer of the skin. I find this is quicker than peeling with a spoon. Then i run it through a grater which separates the pulp from the fibrous stuff.
  5. oops totally forgot pics. There is no real recipe, I just tried to copy what I've had in china. Now I have my own version, but it's basically: silken tofu garlic mushrooms ginger dash of light and dark soy sesame oil spring onions coriander chilli oil a little bit of stock cornflour You cook everything in the logical order and stir in the tofu at the end and warm it through, scrambling it a bit. As far as I know there are a few versions, including sweet ones. Sometimes as a soup too, sometimes drier like I make it. It's called tofu brains because the texture is similar to brains, apparently.
  6. 100g of silken tofu has: Total Fat 3.7 g 6% Saturated Fat 0.5 g 3% Cholesterol 0 mg 0% Sodium 8 mg 0% Total Carbohydrates 1.8 g 1% Dietary Fibre 0.2 g 1% Sugars 0.7 g Protein 6.5 g Calcium 111 mg Potassium 120 mg 100g of firm tofu has: Total Fat 4.1 g 6% Saturated Fat 0.8 g 4% Cholesterol 0 mg 0% Sodium 12 mg 1% Total Carbohydrates 1.7 g 1% Dietary Fibre 0.9 g 4% Sugars 0.6 g Protein 8.2 g Calcium 201 mg Potassium 148 mg I do remember reading somewhere that proteins in tofu are more easily absorbed than meat based proteins, but that could have been hippy propaganda. This thread has inspired me to make 豆腐脑 (Tofu Brains) tonight, it's one of my favourite tofu dishes. Will try to post pics.
  7. pat_00

    3 a.m. party grub

    My recent late night cookings include, jiaozi (even made the dough from scratch, boy was that a mess) and vegetarian lasagna. For some reason I always attempt really complicated food, most people just melt cheese on something
  8. An interesting thing i've witnessed in the last few years is a massive increase in dumpling popularity in Melbourne. Probably driven in part by the international students living in the CBD, but they are gaining popularity with everyone really. I even meet my parents for jiaozi sometimes, and they're about as anglo as you can get.
  9. I wouldn't mind trying some sous vide at home, but I have an issue with the use disposable plastic bags to cook the food in, it seems like unecessary waste to me. Are there any re-usable vacuum bags available? Sorry for the noob question, especially if it has already been answered.
  10. I've been working on my own habanero hot sauce recipe for a little while now, and subsequently I've been consuming lots of it myself. It's got me thinking how different cuisines and styles of preparation effect the spicyness of chillies eg fresh/dried/pickled etc. What I kinda mean is some chillies burn really hot but fade quickly, and some build up and last. Isn't capsaicin just capsaicin? Can someone explain this?
  11. pat_00

    Crepes--Cook-Off 23

    Rattatouille and goats cheese is my fave, with a glass of breton apple cider. Smoked salmon is good too.
  12. Speaking of England, which of the eight regional Chinese cuisines serves everything with baked beans and chips as a side? (my one and only experience of Chinese food in England)
  13. pat_00

    Scallop Roe

    Funny, every single fish and chip shop i've been to here in Australia sells scallops, battered and deep fried with the roe on. If I was served some without I would complain, it's my favourite part.
  14. Hi i read Chinese (not very well, but i'm learning) I'd love some recommendations. As for Sichuan food, check out Fuschia Dunlop's books. I've cooked a few dishes out of them and the results have been pretty close to what i've eaten in Sichuan. It can be hard to get decent quality sichuan pepper though, and that makes a huge difference.
  15. Damn, this thread just reminded me how much i miss those crepes (jianbing guozi)wonder if i can find them here in melbourne?
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