Ufimizm

I saw some TV show where they made Dodol. I found 1 recipe for it and it was just coconut milk, palm sugar and a little water to start if I remember correctly. I stood at the stove stirring constantly and cooking over a low heat. It came out ok, but I do not really do a lot of candy making, so that could be more my fault than anything else. I was not able to find the recipe I used but, there are a lot of variations for making Doldol. Pastrygirls pictures are very similar to what I saw on TV, but I can’t remember what show it was on either. I did this about 2 years ago.

I live in Central WI and am from Eastern WI and can empathize with how whitefish and lake trout can lack the pop you are looking for. I love both of them smoked, but you can only eat so much smoked fish before you want something different. Where I live now, I am not lucky enough to get either as fresh as I like them. The last time I got whitefish they on the small side and I made them the same way I make Lake Herring/Cisco. They need to be gilled, gutted and scaled. I will marinade them in olive oil, a lot of garlic, lemon zest, chili, salt, pepper and whatever fresh herbs I have on hand. You then grill them. I like use twigs of fresh herbs in the belly when I grill them and feel free to baste them with the marinade while grilling. You will get some flames but a little char adds great flavor. They can be a challenge to flip, but you can also use a grill basket to make it easier. Finish them with some lemon juice. Next time I get some fresh whitefish, I would like to try to make Chinese Steamed Fish http://rasamalaysia.com/steamed-fish-recipe/ with them. Looking online the Michigan Sea Grant has a website at http://www.greatlakeswhitefish.com all about whitefish and under the recipe link there is a recipe list that also has a couple of different ideas for cooking them.. While I like some freshwater fish prepared very simply, I do get bored with the butter lemon salt pepper…. approach. Push the boundaries of your pantry and your community. Where I live there are a number of Asian grocery stores due to the local Hmong community. They love fish and can give you creative ways on how they prepare it as well. I asked one day for a recipe idea for catfish. A woman at the store suggested cutting the filets in nugget size, seasoning them and dredging them in rice flour and deep frying. She them makes a dipping sauce out of fish sauce, palm sugar, lime juice, and bird chili’s. Adjust sauce to your tastes. Then take the piece of fish, put in a soft lettuce leaf with some herb salad (cilantro, thai basil, mint, etc) and dip. She serves it with sticky rice. But as her 8 year old son then stated, “She serves everything with sticky rice.” lol Hopefully this may have given you a few ideas

It is all based on the size of the turkey. I did this last fall with a completely boned out bird and its starting weight before boning was about 16lbs. I think that it took around 45 mins. The last bird I split in half was about 12lbs and I want to say the half took right around an hour for it to be cooked the way I wanted it to be. With either way all of the meat is cooked tender and the wings and skin do end up getting nice and crispy. I find flipping the bird more, helps to even out the cooking. I also will keep the center of the grill a little hotter and the outside cooler and will start to point the breast side of the split bird to the outside to prevent it from overcooking.

I am a big fan of grilling turkey. I will either completely bone it out except for wing and legs and marinade it overnight. I will grill it directly over a medium heat basting occasionally with leftover marinade. I live by myself and if I want to use a smaller portions without messing around with deboning I will just split it half put a rub on it and grill the half. This take a little bit longer to cook though.

My parents were decent cooks, but they never were really big into teaching me anything. Helping my mother cook meant doing dishes. My dad who was an avid outdoorsman did teach me how to clean fish and and how to clean and cut up rabbits, birds, deer, beef, pork chickens etc. Funny thing about that is according to him you clean and break down everything like a rabbit. I have taught other people how to break down chickens and deer, and they always give me a funny look when I tell them its simple you just clean it and cut it up like a rabbit.

I know a number of people that go goose hunting and only breast the birds. 99.9% of the time they are Canadian Geese. If I can talk them into it I try to get them to save the thighs and the legs for me. I use the meat either in gumbo or I make a real stroganoff out of it. I must admit the legs and thighs can be rather tough at times. I also usually start by slow simmering the meat in some stock and vegetables just to tenderize the meat a bit and then add it in whatever I am making. I found this helps to tenderize it.

I think at times we get too distracted by all the techniques, "special" ingredients and equipment we have access too. I was lucky to grow up in the country and was spoiled by being raised on local beef, pork and chickens. Where meat tasted like it is supposed to. My favorite example is chicken. When you get the good local raised birds that are yellow vs. the pasty white ones you get in the supermarket. Unfortunately now that they have the free range-organic-locally grown…names to them you have to pay top dollar to get what used to be the standard. I also think we sometimes get off base by using all of the things we have access to and take away from dishes. I love the Bobby Flay Fried Chicken Throwdown where he lost to a guy that used 5 ingredients and simple techniques to Bobby’s 15 ingredients. While I love to use all of the odd and weird and wonderful ingredients I have collected. I also like to cook really simple basic food and I believe sometimes this simple cooking comes out better and tastes better than the more involved recipes. I think somestimes we just need to take a step back and cook simple to really appreciate everything we have access too and to relearn how to use these things in the best manner.

Well Kuchen is cake, and the la or le at the end makes it a little version of something so perhaps "meat cakelets"? I grew up in rural eastern Wisconsin which has a large German American demographic and never heard of these before. They sound really good though. I know that I have heard the term "Fleischkugel" before and called my dad (87 years old raised speaking German) and he said this was basically a German style meatball. When I described the fried stuffed meat pies, he agreed they sounded good but has never heard of them before either. I think your recipe is more of an adaptation of Germans moving around and using what they had to make something tasty and calling it as close to what the language allowed them to call it. Fleisch=meat kugel=ball

To me this is great marketing. I doubt he would have gotten anywhere near the same notice with, “Vegan Amuse-Bouche with seasonal vegetables on wood board.”

I actually did add a few chiles into it. I forgot all about them. I served it over some steamed sushi rice. I prefer shorter grained sticker rice for these type of dishes. I was talking with this with a random person I met yesterday. She lived in a house with a chinese girl and a vietnamese girl and they would make Red Cooked Pork Banh Mi. I think that sounds like an awesome idea to try next time I make it.

So I was finally able to make this. Sorry no pictures this time, camera was out of batteries. Here is the recipe I came up with from what I had and could find at my local Asian market (which in true rural Wisconsin style is simply called Asian Market) 3 lb. pork belly meat 3 TB lard 4 TB Steen’s Cane Syrup 2 TB brown sugar 1 head of garlic smashed 4 scallions whites chopped in a couple large pieces, greens for fnishing 4 whole star anise 2 cinnamon sticks 1/2 TB fresh cracked black pepper 6 tablespoons Pearl River Bridge dark mushroom soy 3 cups homemade pork stock I was out of rock sugar and so was the store. I had a friend who was recently down south and had him bring me some Steen’s cane syrup. It has such a nice gentle molasses and caramel flavor. I added just a little extra sugar for sweetness. I was also out of Shaoxing and refused to get the cooking wine stuff, but I believe that would make a nice additional as well. I did do a brief blanch of the pork belly cut in about 3 inch cubes. I put my lard, cane syrup and sugar and got that cooking and then added the pork to get some color on it. I then threw in my garlic and spices, mixed that around for a little bit and then added my liquid. I ended up slowly cooking it for about 90 minutes before the pork was as tender as I wanted. I was really happy with the results. Next time I think I am going to add some more liquid, the sauce was so good, but there was not enough of it. I also need to increase the star anise, it was kind of old and taste was a little fainter than I would have liked. I am going to make it again in December and try adding some squid about halfway through. I also think adding a few chunks of winter veggies would also be really good. I am thinking a some turnips or parsnips, potato, carrots, etc.

Thank you for the tips so far. This weekend I am going to go around and try to gather the ingrediants that I don't have and give this a shot next week. I will even try to post a few pictures of the result.

Hello Everyone, I was wondering if anyone had any suggestions for a red cooked pork recipe. About 10 years ago in college I lived with a Chinese Malay girl who was an excellent cook. She made 2 pork belly dishes that were amazing. I watched her make one and just ate the second one. The first one had the following ingredients that I remember Pork belly meat cut into cubes Yellow Rock Sugar Garlic Ginger Green onion Whole star anise Dark soy sauce Shoaling wine "Chicken stock" This she made with chicken/pork bones, ginger, onion, salt, pepper, Shoaling wine A couple of dried chilies crushed Knowing how she cooked it had other stuff in it as well, but I am not sure what. These ingredients are similar to others that I have found in some recipes, but any other suggestions would be appreciated. I do have some questions about the technique though. Some of the recipes call for caramelizing the sugar and other adding it during the braise. I do not know if she did this or not. I would appreciate any advice people would have about this. The second dish was similar, but I want to say she used mushroom soy and then about 1/2 way through the cooking she added squid that was cut into rings. I have found no recipe like this anywhere. It was similar in flavor to the other one, but rather different as well. I recently bought myself 1/2 a pig and left the belly whole and would like to use some of it in some dishes like this. Any tips, advice or opinions would be greatly appreciated.

Thanks again for everyones input. I forgot to check one of the best resources for this. Len Poli My link he has a selection of sausages under Asian Sauages that I am going to use to guide my effort. The Balinese Fried Pork Sausage is going to be what I use to guide my effort.

Thank you for teh response. In talking to some other people the following was suggested. 1. Coconut milk may cause issues with the bind so I need to be careful with it. 2. Since I am playing around anyways, I should save some of the raw curry paste with the compnents more whole and see how they work. The results may be better or worse, but at least I tried it both ways. 3. I was given a suggestion to use tamarind water for sour. I am planning on doing this on Friday, I will post about how they come out.

I am interested in trying to make a SE Asian Flavored Sausage. I am planning on going 80% pork and 20% fat and make a 5lb batch. I am looking at using all or most of the following ingredients: fish sauce, dried shrimp, lemongrass, ginger, garlic, palm sugar, Kaffir Lime leave, Lime Juice, black pepper, bird chile's, cilantro, and coconut milk. The few recipes I have found out there seem very mild on most of the seasonings. I am wondering if anyone else has tried this before and has some suggestions on where to start with proportions for the spices. If nobody has really done this before I was wondering if anyone had suggestions on how to balance the level of salt with the fish sauce. I was also debating on whether to use all the seasonings raw, or to make curry paste first and then add that to the meat to make the sausage. Any advice would be appreciated.

I was not familiar with anything in the Madison area during this time period. It was suggested to reach out to the Baking/Pastry Instructor at the Madison Area Technical College and see if she was aware of anything. They are the only real culinary school program in the area. I was told the instructor is supposed to be friendly, so she may have some ideas for you. Her name is Maureen Egan Email: MEgan@matcmadison.edu Phone 608 246-6007 Hopefully this may lead you somewhere.

I have lived in Wisconsin my entire life. I grew up in Kiel and now live in Stevens Point. I was surrounded by small meat markets that did an amazing job making great sausage. I was raised that to boil a brat prior to grilling was an affront to nature itself. After grilling, it you had to do a large amount, it was acceptable to place them in the beer, butter and onions to keep them moist, but not to drown them. I find that to pre-boil brat before cooking causes them to lose their flavor and texture. The boil vs. no-boil debate is one that I have came across way to many times, but I have never had a pro-boil person tell me their boiled version was better than my grill only version. Trying to be objective, I have never had anyone's boiled brats that I thought were better than a straight grilled version. I can name few foods I like better than to have a double brat on a good "Sheboygan Hard Roll" (Semmel Roll), a nice slice of fresh raw onion and little bit of stone ground mustard.

I love the pork rind idea, but a much easier approach would be to buy an 80lb bag of them from here: My link There quick and easy to cook and you are only limited by your imagination for what type of seasoning you can add to the finished product.

The seasoning was simple. Salt, Pepper, Thyme, Garlic...? I know I am missing some seasonings. I would assume maybe some sage in there as well. It was not spicy, but then again I could probably a small touch of cayenne in it as well It was just such a nice clean tasting sausage. I want more of it as I sit here and type.

I was wondering if anyone could help me out with a recipe for this. I live in central Wisconsin and a friend came back with a grab bag of wonderful sausage from Louisiana, (excellent boudin, garlic sausage, etc.) The most amazing thing she brought back was fresh Green Onion sausage from Rouses Grocery store. I have to say I fell in love with it immediately. Everyone I shared it with loved it as well. I make my own sausage so I have the tools and techniques to make it. The seasonings seemed basic, but I would like to try to get some direction, before trying to create my own and end up messing things up. Any help or advice would be greatly appreciated. Thank you!

I was wondering if anyone had any tips for making homemade hot pockets. I made way too much Italian Beef this past weekend and want to use it differently. I figured I would cook up some potatoes mix them with the left over sautéed onions and peppers and the beef and try to stuff some bread with it. I have a solid white bread recipe that I think should work, but when I have tried stuff like this in the past I have had mixed results. Too Much/Too little bread or more commonly having them burst and overflow in the oven even if I vent them. Any advice would be appreciated.

I have used extra ganache to make a no-bake cheesecake style dessert. Warm ganache to room temp and add some softened cream cheese and whip it together. I don't remember the exact recipe, but I did come out very creamy and did not set to firmly. I had to play with proportions for awhile to get it right.

I actually make a pineapple upside down cake in a cast iron wok. It took me a couple of time to ge the cooking time adjusted though. The dome cooks much more quicky around the edge and gets overdone before the center is done. I just lowered my heat and put it on a top rack to get more of a bake from the top and it comes out beautifully now.

I live in central Wisconsin in a city of about 25,000 people. As for the item listed theonly things I know I can get here easily are Mexican crema, sometimes Miso, sherry vinegar, occasional fresh duck if someone is rasing them or supermarket frozen duck, and associated pig parts: trotters, unsmoked hocks, cheeks, slab bacon, skin. What I would recommend is to put a list together of realiable merchants. For example, it is hard to get quality spices that would normally not be offered in my area, so instead I order Penzeys.