patrickamory

Catching up a bit. Chole: Green beans with chile and coconut: Leftover chili with chole and saffron rice:

Shel - I just followed the instructions on the package. Bring 6-8 cups of water to a rapid boil, add 1 cup wild rice, slow-boil for 17-22 minutes, strain. I generally found I preferred 15 minutes or slightly less, and 6 cups of water.

Let me say having now cooked the Bineshii 5 times that at least with New York water and obviously sea level altitude, 17 minutes is already too mushy for my taste. About 15 minutes at a low boil (and that really should be a low boil) gets the best texture. YMMV.

Kim, those brats are mouthwatering. I've just eaten dinner and I could wolf one down right now! Everyone who enquired about the silkie (black chicken): I followed a New York Times recipe that seemed decidedly odd, and called for jujubes and wolfberries (hong zao and goji), as well as some Indian dried spices, Thai bird chiles, galangal - and coca-cola! (I substituted dark beer with a little white sugar for the latter, per another recommendation I found online). I have no idea whether this sort of preparation is normal in mainland China. And the quantity of dark soy sauce was off the map. But it was certainly delicious. I've eaten black chicken stew or soup at restaurants and have found the flavor and texture full and rich - sort of like double chicken. I will definitely be making this again, probably in a simpler style.

Black chicken in dark soy sauce

andie, I ordered 3 large bags from Bineshi. I posted about my experience in the Dinner thread, here.

Ann - yes please! Thanks, very much looking forward.

Following andiesenji's recommendation, I ordered wild rice from Bineshi Farms. Canoe-harvested, wood-parched. I've never seen wild rice this color: The stuff I get is usually black. This has a nutty, woodsy smell raw. Almost like gerbil food - I realize that doesn't have a good connotation, but stay with me here. Here is what it looks like cooked, which only takes about 15 minutes (compared to an hour for the black stuff): The flavor is extremely nutty and complex. Gerbil smell all gone. Hard to describe. Easy to eat tons without any salt or oil - it's delicious. It doesn't have the chewiness of the black wild rice, but perhaps I could cook it for less time - I do enjoy that texture. And finally, with midnight black beans on top: Thanks for the tip, andie!

I'll second Ushi Wakamaru.

Yes thanks basquecook! And I for one would super pleased to read more if & when you have time to post it.

Ann_T - blanquette de veau, something I always plan to make and never end up making. Looks delicious. What recipe do you use?

Yes, I will add a third voice to Heidi and Andie - Halloween style pumpkins are indeed watery and fibrous, and not recommended for cooking. (I do love the roasted seeds too!) I was trying to replicate Jitlada's dry curry of lamb and pumpkin. After several tries, I realized that the squash the Thai use for this purpose is quite a bit different from our big Halloween pumpkins - more like a Kabocha. Firm and full-flavored. I also see that calabaza is used for this application, though I haven't tried it.

Bruce... your wings... you're killing me... Great food everyone, I hope to be back up and posting meals again soon

With regard to the Cook's Illustrated recipe: I don't know how the pot affects things, but I wouldn't expect a 4.5-5 pound chicken to be done in 80-110 minutes at only 250 F. I use the Marcella Hazan recipe which does each side at 350 F and finishes for 20 minutes at 400, and she recommends 20-25 minutes per pound.

I make mine cold. What recipe are you using? How much time & heat(s)?

Fascinating. I had no idea.

I am insanely jealous

Just wanted to add, it's amazing how many 2 oz bottles you can cram in a 1 qt. zip bag. I just ask for a bottled water to take high proofers down a notch and two cups during drink service. Three if my wife is drinking with me. Bless her heart, she can sip em neat right along with me! But how on earth do you get the liquids past the TSA?

Only 54

Here's my version.

I try to make myself eat more fruits and vegetables, because I do like them. But they are not what I'm naturally drawn to. I eat a meat and starch heavy diet, with a fair amount of fat. But no processed foods, and very few sweets - I almost never eat dessert. I do drink a fair amount and I accept that that is probably not good for my health. But it is good for my wellbeing. annabelle I think you are spot-on with this analysis. And younger people (I'm in my 40s) are really hit hard by this. I observe our staffers in their 20s with a mixture of confusion and disbelief. It's not that they don't enjoy and appreciate good food - many of them have more sophisticated palates than I did at their age. They've been exposed to so many more cuisines, and these days, better ingredients, than what I grew up with in the '70s. But at the same time they are so conflicted and confused by the whole concept of eating and food (and body image, males & females both - but that's a whole 'nother topic).

It's just part of the price. Well worth it, in my opinion

Party cross-posted from the Filipino thread, hope that's kosher... Jaymes sent me a second batch of calamansi from her tree in Texas. Spinach with dried shrimp and cilantro in calamansi dressing: Chicken adobo using calamansi in place of vinegar as the souring agent: Texas chili with calamansi on the side (a great combination): Thanks Jaymes!

Thank YOU Jaymes!

Plantes Vertes - hilarious! I enjoy Jack Daniels. Harsh, yes, but so much less sweet than, say, Maker's Mark. My preference is Bulleit Rye, or even better, Templeton Rye, but I'll take Jack over most of the premium KY bourbons that you get in your average upscale bar.