Okanagancook

So, what did they taste like? Very 'eggy'? Worth the effort?

I have Anatolia by Somer Sivrioglu and David Dale. Wondering how these will compare.

WOW. She must be so proud.

Nice that the lists are on the door with a pen handy. I have an upright with door drawers and 6 shelves and downstairs is a chest with 7 compartments. To find anything on my list I really need to know where in which appliance it is located. So, I have a spreadsheet that lists the items with quantities, when they went into the freezer and where they are in the upright or chest. Especially good when you are looking for that 4 oz container of beef jus.

Really! I am going to Costco with friends next week and was going to get some sirloin for my bath. This is why we buy from the farmer directly. No forking around, just good meat.

I find the black vinegar not 'vinegary' enough. But maybe I'll try half regular and half black.

Yes, ginger in the sauce is a nice addition.

Shelby, here is a great resource for making dumplings. I have her book too. It is very easy to make your own dough and it freezes well if you don't use it all. http://www.asiandumplingtips.com/dumpling-videos-helpful-hints-index.html

Very nice Shelby. Did you make a dipping sauce for the dumplings? I use 2 parts soy sauce to 1 part white vinegar with some chili oil and chili flakes mixed in for some heat. I love this sauce and have been known to drink any left after the dumplings are gone.

OMG of course there is a thread on tamarind on EGullet!

I made the Tamarind Stewed Meatballs on page 162 which has no wine added. i think you are referring to the Sweet Cherry Stewed Meatballs on the next page. Those do look good and I have some frozen cherries in the freezer so I will try those soon. she has a great explanation of tamarind on page 41. I love this book.

Astonishing!

I have seen these at the Super Store. Do you soak for an extended time compared to the blocks of tamarind which are more common?

Tamarind are kinda like dates. Fleshy pith surrounding a pit. You can get them in most ethnic stores...East Indian or Asian.

That is the exact recipe I made to make the meatballs in that book (which are delicious). Worth the effort. The rest of the sauce is in the fridge. I think it keeps well.

Not sure if you are using a commercial paste BUT, making your own tamarind seasoning with a package of tamarind is a revelation. The taste is so much better, milder and fresher.

I made the lamb tongues. Brined in a Pastrami flavoured brine for 4 days then into the bath for 24 hrs at 158F. Came out nice and tender. Three little tongues yielded 128 grams of sandwich meat......that will be our lunch. I also made the heart recipe but used three lambs hearts. Again, nice and tender. I like the book and feel the notes on safe cooking and other tips excellent. Detailed enough but not a textbook.

Bummer contrast to pristine British Columbia crabs

Well, Hungry Chris you will just have to motor to the coast. And you are correct, they need to be fresh. They are very sweet and loads of meat on them. One is plenty for a person. Garlic Butter, lemon and fresh bread place on a table covered in newspaper and napkins, a fork and pick......go! Ok, I have a favourite story about D crabs. We were on a scuba diving trip out to Vancouver Island's west coast. We bought some live D crabs off the dock. The seller had no bags (they are pretty laid back out there). We had a big paper bag in the hatch back. In they went, very wet. Drove 30 minutes back to our motel with the little beggars trying to wriggle out of the bag. They did get out but thankfully pretty close to our destination. Got into the motel room and put them in the bath. The kitchen equipment was grim. Went to the office begging for a BIG crab pot. Got a little pot. Ok. Filled it with water and brought to a boil. To the bathroom. These big fellows had no rubber bands on them. Managed to nab one without getting bit. So, crab splayed as big as it can get. Little pot. Spoon in hand. I thought head first he will die. OMG. The hairs on the back of my neck are up. Bang, bang, push, push, into the water my friend. Finally it stopped moving. Sheesh. Two more to go. Open the wine. But I have to say those were the best crab we have ever had. We were stuffed. We did them proud. Beautiful creatures. And they are hard to find. We went on a crab dive and they hide in the sandy bottom with just a couple of bubbles showing where they are. Thank god for crab pots.

TFTC, my heart goes out to you. Your conclusion that 'life is too short' is exactly the way to think. Please do not beat yourself up. From your posts you are doing the best you can in a difficult situation. I so glad you found an accessible shopping market.

HungryChris: CANNOT ever have enough Zuc fries!! Done right they are crispy on the outside and creamy on the inside, yes? And I love your hash. What a great idea to mince everything together.....that's on my do to list. Our local butcher makes corned beef for St. Patricks Day and I will be swinging by to get my share.

Not to be combative, but......You know, I'm not fond of king crab. Maybe because it comes cooked. I find the flavour lacking. What do others think? Now, give me a Dungeness crab. Even the ones from our local "Super" Store live from the tank are pretty dang good.

Yeah, that soup LOOKS SPICY. I find that spiciness in a soup is really difficult to tolerate compared to spiciness in a main dish. I will often cough eating a spicy soup. Weird but true, for me.

Ok, yes, I see what you mean. I think you are right. She cooks from her heart but also for 'approval'. Might be a family influence.

In what way 'suck up' do you mean? In the dishes she chose or her demeanour?