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pat_00

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Posts posted by pat_00

  1. 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.

  2. I love brain omelettes and if tofu brains are like that, I would appreciate a copy of the recipe and better with pics! :)

    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.

  3. 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.

  4. 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 :)

  5. 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.

  6. 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?

  7. I'm so excited -I just bought a crepe pan (my first!) two days ago so expect to see me posting some time! :)

    Any particular favourite savoury crepe recipes?

    Rattatouille and goats cheese is my fave, with a glass of breton apple cider.

    Smoked salmon is good too.

  8. 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.

  9. Do you read Chinese? If you do, I could recommend some other books. Perhaps someone more knowledgeable than me could suggest other English titles.

    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.

  10. I had roo last night. It's becoming a real popular pub meal around inner north melbourne.

    It was prepared very rare, with a balsamic and black pepper marinade, served on a crisp green salad with a horseradish sauce.

    I also had an awesome kangaroo rendang a while ago, not sure what cut was used.

  11. OK so it's a bit weird, but I need help making some fake animals out of tofu.

    It's for a vegetarian party, the tricky thing is i need to make it look like the real thing.

    I have a mold ready to use, but it's not really oven safe.

    My idea is to use a basic tofu meatloaf recipe, put it in the mold and chill it until it sets, then transfer it to the oven.

    Anyone have any helpful ideas, or comments?

  12. Unfortunately i don't have pics.

    Here are a couple pics of what I think you're referring to: gallery_10617_130_1095908288.jpg and gallery_10617_130_1095908359.jpg

    These are some baozi I snapped when I had them for breakfast every morning on a trip to Beijing a few years back.

    I've meant to try to make them at home but have never gotten around to it. Here's a recipe I think might get you close.

    Finally, if you're ever in Footscray, have a look at 1+1 Dumplings & Noodles. They have them listed on their menu board, but have been out the couple times I've tried to order them. That shop seems very "real" chinese, so would be a good bet to make real baozi.

    They look like the ones, but smaller maybe. The filling looks like the standard pork filing that's really common.

    I actually go to uni in footscray. I've heard friends rave about 1+1, but haven't been yet.

    The Da Bao i've had have a similar dough to the cantonese style baozi, shuijianbao are different to what i want as well, but looks like i'll have to try making them too.

    Thanks for the info everyone, i'll try some of the recipes posted.

  13. Unfortunately i don't have pics.

    They look similar to char siu bao, only they are not as brilliant white and usually have a twisted pleat on top (similar to xiao leng bao).

    The texture is definitely different. Char siu bao(at least what i've had locally and in HK) is crumbly and has more of a fluffy texture. The baozi i'm talking about are an off-white colour and are chewy.

    maybe it's the wheat used for the dough? or baking soda vs yeast?

    I'll give it a go with a char siu bao dough recipe, and see how close it is

  14. So, after a few months or so travelling around china, my housemates and I have a serious baozi addiction.

    Problem is, after returning to Melbourne, we cannot find them anywhere. I've asked everyone, even my chinese lecturer, who told me that he hadn't found anywhere locally that does them properly, and i should make my own.

    Now, the baozi I am talking about are the common street seller ones from shanghai, beijing, etc. The steamed chewy doughy balls with fillings like pork and gravy, green garlicky vegetable, pickled carrot, tofu and spinach.

    Locally I can find the cantonese and vietnamese style baozi, but these have a sweet dough that is fluffy and crumbly, i suspect the difference is that they use rice flour as opposed the wheat flour.

    Does anyone have recipes for this chewy delicious type of baozi?

    PS. I have done a search and came up with nothing.

  15. I've had Peking Duck Pizza back in my student days, not only that but Chicken Tikka and Donner Kebab pizza too.  It seemed like such a good idea at the time...

    "There's a time and a place for everything, it's called college"

    I think that's an old simpsons quote, not sure.

  16. I found the black pepper to be unrelentingly spicy, quite different to the complex fruity heat of chillis that most of us on this thread crave  :wink:  Maybe it was the fairly fresh tellicherry pepper i was using but then i did compensate by only using 3 heaped tablespoons of it.  It still overwhelmed the sweet crab though.  As for adjusting the recipe i could cut down on the pepper even more but then it wouldn't be black pepper crab!  Maybe somebody should try this recipe and give a second opinion.  Having never had this dish before i can't really compare it with anything.

    this sounds similar to a singaporean dish i love, try sauteing the black pepper longer as this will tame it down a lot.

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