Okanagancook

In general I am a one of cook. There are dishes we love and I make those a couple times a year. An example is Rick Bayless’ Roadside chicken which we are having tonight. Probably made it last summer. That means I am always looking for something to make which sometimes I find frustrating because I can’t make up my mind. Because there is just the two of us I usually choose ethnic dishes in bunches in order to use up special food purchases.....like the half bok choy that is left in the fridge from Wednesday’s stir fry...we’ll have Chinese tomorrow to use it up. In the summer I am looking for new recipes to use my garden produce. When we have company I don’t shy away from making a new dish.

This one is rated almost the same as a Philips Avalon Bay Air Fryer, 3.7 Qt capacity

This is the one I have: BESTEK Electric Digital Programmable 3.2L Oil-less Air Fryer

https://canada.bestreviews.guide/airfryers?origin=google&google_params[matchtype]=b&google_params[network]=g&google_params[device]=t&google_params[creative]=208776790688&google_params[keyword]=airfryers&google_params[adposition]=1t1&google_params[adgroupid]=43310532703&google_params[campaignid]=892785720&bs=&google_params[feeditemid]=&google_params[targetid]=kwd-297654876615&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001439&google_params[devicemodel]=&google_params[target]=&dest=0&sys_id=0|316&gclid=EAIaIQobChMIxdi51Yvl2QIVUIJ-Ch3uIQ5JEAAYASAAEgKSg_D_BwE

I hummed a lot before getting one because I wasn’t sure I would use it and I sure was not going spend a lot of money on one so I bought a cheap no name for $100. Now my brother and my nephew have the same one. It works well and if it breaks down I would now probably get a bigger one and one that is highly rated. I don’t want one with a non removable stirring arm I think the the biggest thing about them is there ain’t no mess to clean up. No grease splatter from frying hamburger, chicken, fish, sausages, potatoes, etc. And especially the frites are worth it just for them. happy birthday

Bisto is a family tradition for me...being from England also.

@Mmmpomps delicious looking meal and as a gravy lover, yours is especially appealing. I will ignore those retched Brussels sprouts

@chefmd spectacular pork chop. Looks perfectly cooked. Peanut is an unusual nut choice.

I tried putting my lids on the fridge but they fell off when I went back 20 minutes later. One small one and one large. Humm. Maybe I will give them a good wash and try again.

Knife and fork! We were going to use chop sticks but the dumplings are a little larger than we normally make. @gfweb I love that sauce. If there is any left after eating all the dumplings I drink it The chilies in chili oil is made using Modernist Cuisine's and/or F. Dunlop's infused oil. I don't normally steam then fry dumplings. Usually they go in the pan, get brown then stock is added to cook them. I have to say I think the texture was better with steaming then frying. I only had 6....so restrained.

Up thread there was a discussion about dumplings, so...... These are from Andrea Nguyen's Asian Dumplings book. Nepalese Spiced lamb dumplings which are supposed to be served with a spicy tomato sauce but after making 64 dumplings, the sauce was not made. We had our usual vinegar/soy/chili oil dipping sauce instead. I used the hot water dough recipe and prepared with the tortilla press method she outlines on-line. Started making the little round purses and then tried pinch braids and then reverted to our normal crescent shape because I was running out of time before I had to leave the house. They were steamed for 8 minutes then pan fried for a crispy bottom. Very, very delicious.

That is an enormous shallot. Parsnip purée is really good by the way. Trick is to steam cook the parsnips then purée with butter and lay a nicely cooked lamb chop over it.

Well, that looks like fun. But you probably have to be under 25 years olds to participate fully. i really enjoy the introductions to the recipes...love cookbooks that include intros. i would like like to try the pancakes. We had a shrimp pancake at a Nice family Korean restaurant in Kelowna. I bought the batter mix. Also found the curry powder which I would also like to make to compare with all the other curries I usually make. The broiled squid on page 126 also appeals.

I too got this book after Norm’s post and some other articles read about the book. First of all I had to find a lot of ingredients, which I now have. Next up, from page 244, Seoul Train. Found this but have not found Soju yet

@ElsieD Wow. That silky sauce. That nice clean frenched bone. The accompaniments look perfect. Hope you had a nice red to go with.

@ElsieD wow. That sauce! That nice clean Frenched bone! Classic accompaniments also look amazing. Hope you had a nice bottle of red to go with.

Did you just steam the greens?

Very clever. I would be interested in your dumpling size, cook temp and time. I was thinking this would be a good way to cook dumplings just this afternoon. But natural gas is way cheaper than electricity, humm, decisions, decisions.

Steaming sounds good. Need to keep in mind how you are going to prevent them from sticking to the steamer. Dumplings go well with bad weather. Hope you are ok after the storm arrives.

@JoNorvelleWalker I recommend being generous with oil in the fry pan and to brown the bottoms well before adding water....otherwise they can stick. Once the second frying is complete they should lift off the pan relatively well. You can use chicken stock instead of water if you like. Now I have a serious dumpling want on

Regarding the potstickers, I use Andrea Nguyen’s Asian Dumplings book. She also has a website http://www.asiandumplingtips.com/asian-dumplings-recipe-index.html I make the pot stickers so they are fried first for a couple of minutes until the bottoms are browned. Then water is added to a depth of 1/4 inch in the fry pan and a lid is put on for 7 minutes. Then remove lid and continue cooking for another 3 to 5 minutes until the liquid is gone and the dumplings are crispy on the bottom. Andrea notes in her book that “wheat flour dumpling wrappers are made with hot or cold water—the temperature is traditionally dictated by the cooking method. Boiled dumplings are said to require thicker skins made from cold water dough in order to withstand the pressures of boiling, whereas pan fried and steamed dumplings require thinner skins made from hot water dough for their gentler cooking processes. Over the years, I’ve found that homemade wrappers of medium thickness, a scant 1/8 th inch in the centre and about 1/16 at the rim, work well for all cooking methods. If dumplings are gently boiled there is no need for thicker wrappers. Producing medium thick wrappers is easier with hot water dough as it is more yielding than its cold water counterpart.” On her website there are very good videos on making these dumplings. I use her rolling method as well as the pasta roller method. Her Asian Dumplings cookbook is excellent.

Make the dough just before going to bed!

I use the hot water dough method. Just two ingredients, a little knead, couple of hours rest and rolled out to #4 on the Kitchenaid pasta roller.

Hummm, just asking, have you made your own dough? So superior.

Don’t make your own dough? Potstickers are my last meal on earth dish BUT has to be homemade dough. Just say’n. Or perhaps they are purchased ps’s?