helenas

Since as mentioned in the initial post, i'm planning to use chorizo sausages that are spiced with spanish paprika and garlic only, what would be the right spice mix to use for this let's say Chorizo Masala?

I found the following in 2-years old UK Wine Telegraph article: "Even Indian chefs are introducing chorizo. During his 'Salaam Bombay' festival, Mehernosh Mody of La Portes Des Indes served a Goan sausage masala, which featured chorizo, slow-cooked for three hours until meltingly soft with a rich spiced tomato and onion sauce." How would you approach cooking this dish? Thank you.

I have two of Christine Manfield's books: Spice and Stir. I cooked so much from them - amazing stuff. Sort of time intensive but well worth it.

Ruth, i think it's a great way to cook them: i keep thinking that these chinese leeks are similar to ramps, and all recipes for ramps would work: in fact i should try to pickle them.

They are labeled as chinese leek in both chinese supermarkets i visited last week. And no, it's definitely not a spring onion, and i don't think it's a young garlic, because there are no cloves at all. the cut-up looks exactly like the one of a leek. (and it doesn't smell like a garlic)

Product alert: both asian stores in my vicinity added a supply of frozen fresh galanga.

This description sounds like a regular leek. The chinese leeks i have look differently and they are not chives either: at least they don't look similar to any of three varieties of chives i see in asian groceries. They have a small (1/2-3/4 inch) but pronounced white bulb with somewhat pinkish neck, and flat narrow leaves, about 3/8 inch width. I'd say the taste and appearance somehow reminds me of ramps... and btw, Bruce Cost does mention chinese leeks in his Asian Ingredients book, but as not available in US.

i'm always in search of interesting ways to prepare a pork belly, and today had a very positive outcome with a recipe coming from Paul Gayler, one of my favorite cookbook authors (and london restaurateur) who definitely deserves to be better known... A piece of pork belly braised in flavor intense liquid consisting of plum sauce, hot bean sauce, rice vinegar, soy sauce, brown chicken jus and several aromatics.

Cannot find any information of Chinese Leeks which started to appear in local asian groceries recently. They remind me of yound garlic Damn tasty even in their raw state, although i'm planning to make a basic stir-fry with chinese broccoli. Any information greatly appreciated. EDIT: they look like a young leek although a bulb as more pronounced.

Another vote for Authentic Vietnamese Cooking by Corinne Trang. I read this book cover to cover, and cooked from it: Corinne introduced to to rau ram

Suzanne, this is so exciting: recently i got quite a few of cookbooks written by australian chefs, including those by Catherine Mansfield and Neil Perry. I cooked a lot from them, and so far had no trouble to find ingredients in two local (central NJ) chinese groceries: Asian Food Center in Middletown, and HongKong in New Brunswick. Don't think they mail order though. After i found young green peppercorns in brine, the only challenging ingredient is a fresh/frozen galanga. And forgive my curiosity: can you let us know what book are you talking about? I have several australian books in my wishlist, but none of them are available in US

Priscilla, it's so moving you remember this. In fact, this is how i cooked Dal Roccolto arborio (my favorite rice brand) just yesterday. A dish in itself, nothing more than a good EVOO (or slightly salted italian butter) needed...

Completely agree on Amtico. Mind-boggling selection: in fact, we're thinking of using their rustic wood style in home office and guest bedroom.

Shiewie, i mean in the oven: about 20 minutes in 150C/300F. Small 3/4 cup ramekins.

Yes, this is what Thompson says in his book: use one ceramic bowl, although it's still steamed and not put in the oven. The oven method btw is suggested in Thailand, The Beautiful Cookbook, as an aletrnative to the steaming.

Oh, i'm sorry: Bain-Marie (Mary's bath) refers to the method of placing a pan of food in another pan with water in it to stabilize the heat reaching the food (water bath). (BAIN MARIE)

For thai steamed curry hor mok pla i'm thinking of using a bain-marie instead of steaming (and also using ramekins instead of banana leaves). Neil Perry (in his Rockpool book) uses this technique to cook some fish mousse. Do you think it will work with this type of curry? Or it will puff/dry out? and btw, intended to be served at room temperature. thank you.

Is that from the new book? Yes, sorry for not mentioning this.

FWIW, i made recently Wolfert's pork smothered in olive oil: pork shoulder marinated in cracked black pepper/wild fennel seeds/thyme, slowly braised in olive oil - the result was mind-boggling.

At least, according to the this (Stewed Chicken with Dried Chestnuts) you pointed to the right book.

Thank you, everybody, for such interesting and deep discussion. HKDave, your recipe sounds like the dish my husband had in Macau. I'll make it soon and will report back the results

Help, please: My husband is currently in Hong Kong for business, and had a chance to spend the last weekend in Macau. Since then he's raving about the famous "african chicken" and picked up my curiosity a lot, but unfortunately there is no much information available on internet or in books i checked. I wonder if somebody could help with the recipe outline or detailed dish description? Thank you.

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Pork belly porchetta.

You might consider expanding your thoughts on one of the already existing Gastronomica threads, like the one here.