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Posts posted by menuinprogress
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Here in San Diego, corned beef is generally obtainable under $2/lb at this time of year. We snagged two 4lb chunks of point - one at $1.69/lb (you could only get one at that price) and one at $1.99/lb.
Both are destined to become pastrami at some point in the not-too-distant future.
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This was our first attempt at recreating Gua Bao, a Taiwanese street snack we enjoyed on a recent trip to Taipei.
It is a folded steamed bun, filled with braised pork belly and pickled mustard greens and topped with crushed peanuts. Very pleased with how it turned out - we'll be making these again for sure.
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Chilli-lime chicken.
We've been making this dish for years - based on a recipe from a British-Indonesian cookbook. A chicken, chopped into pieces, marinated in soy, black pepper and salt and then shallow-fried. The sauce is red chilli, lime and some sugar. We eat it with a bowl of rice and some greens (this time it was gai lan).
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3 hours ago, rotuts said:
Sure:
2 T black pepper, crushed
2 T coriander seeds, crushed
2 t paprika
2 t garlic powderThat is for around 3-4 lbs of corned beef. The spices get rubbed on after soaking the meat in water for about an hour, and then patting it dry. Then it sits in the fridge overnight before smoking.
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5 hours ago, rotuts said:
It is pretty much the same process as making pastrami from scratch, but you can skip the brining stage since that has been done for you. Instead of using the spices that come with the packaged corned beef, you rub the meat with pastrami spices and cook it on a smoker.
It is basically just a shortcut to making pastrami, and takes advantage of the inexpensive corned beef that is available this time of year.
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We also take advantage of the St. Pat's Day sales to stock up on corned beef, but we use ours for making pastrami. We currently have two 3lb packages in the fridge waiting to be soaked, coated with spices, dried and smoked.
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Notes from Thailand Dec 2021
in Elsewhere in Asia/Pacific: Dining
Posted
Browsing this thread brought back great memories of visiting Chiang Mai. Thanks for sharing!