patrickamory

Chicken leek barley and dill soup made with pressure cooker stock (partner insisted on some fat being left in)

Chicken with Sichuan peppercorns:

janeer, where did you source your Hatches? do you think it makes as much of a difference as people say?

Welcome to eGullet, The J!

Oh yes, I've also planned to make homemade masa in my wetgrinder. Just need to order the corn. I need to make more Mexican in general. (Darienne, I urge you to give okra one more try - the Indian way. They don't cut it and keep it dry, they don't boil it and the result is not slimy. It was a revelation to me - it might be for you?)

The pastas look really refreshing after the holiday gluttony. As do the Dungeness crabs.

re: fried chicken. let me recommend Laurie Colwin's approach from Home Cooking. you do need to buy a cast-iron chicken fryer.

Jason, love the shrimp tacos and the caprese.

Really learn to get the most from the pressure cooker. Start making more Chinese dishes, and from different regions. Make the ultimate chole - equal to the Pakistani cabdriver steamtable places in NYC. Start making homemade yogurt.

I miss Inner Beauty...

Ah, makes sense. Thanks Mjx.

The Bamix is definitely one of the sexier kitchen items out there... I've been very tempted, but I get by with a combination of the Iwatani Millser, the Ultra Pride+, my 14-cup Cuisinart and my mortar and pestle. There just isn't any more room! (Forget about the money!)

Oh man andie, I am definitely trying that Jamaican black beans recipe. Does anyone have a good Dominican red beans and rice recipe? We used to have an incredible Dominican storefront counter here in Manhattan called Sucelt Coffee Shop that served delicious food - their chicken stew with red beans and rice and their homemade (searing) salsa was to die for, and I haven't discovered any comparable place in central NYC since they closed. Not even close - it was a little family run place, the grandmother and the mother and a family staff, and it showed in the care and refinement of what was essentially a steamtable restaurant. I've googled with no luck, and I don't know of any good cookbooks - anyone have some great Dominican bean recipes written down in their notecards, notebooks or Word documents, passed on by friends like andie's?

People going crazy with dinner in the New Year! So many delicious looking photos... what jumps out at me is basquecook's pig, obviously, wow. robirdstx, I'm making that chicken pot pie. Will report back with pictures. MikeHartnett, yes, that kachin pounded beef is to die for. I could have eaten four times the amount. Incredibly easy too!

I got my 6-quart Presto old-fashioned gravity weight cooker for Christmas and have used it three times. Results were stunning each time: - chickpeas for chole - the creamiest and tastiest I've ever had, I ate handfuls out of the cooker, no salt - beef stock for beef stroganoff - the hourlong Blumenthal method - perfect - chicken stock same method, for soup tomorrow, but I could basically just drink the soup Incredibly easy to use, well made and priced right. I'm a convert. Curious about Dominican chicken stew, and the possibilities for ragu bolognese..... probably need to move these thoughts to the cooking forum.

Love the black valentines! Got to get some more of those. Curious to try them in the pressure cooker.

Kind of, though no lime juice, no toasted rice powder. The cooked steak gets pounded into the mortar and pestle with the paste until it's falling apart and laced with the other ingredients. But the BIG difference is... sichuan peppercorns. Ground ones in the broth that the steak simmers in, toasted whole ones pounded into the paste. That part of Burma borders China and they use them. It's the most more-ish dish I've eaten in some time.

robirdstx, how would you feel about posting that chicken pot pie recipe?

Today I made the tart-sweet chile garlic sauce, and the kachin pounded beef with herbs. Both an unqualified success - I am so psyched to cook more from this book! Pictures in the Dinner thread.

My first try from Burma: Rivers of Flavor. Kachin pounded beef with herbs, and tart-sweet chile garlic sauce on the side:

What is Superior soy, Jason? Lovely looking dishes. huiray your fish is amazing looking as usual.

Ah yes Bruce I remember that one. It's on my list of dishes to make in 2013 (if I ever return to Thai food now that I've got Rivers of Flavor!)

rotuts - I agree with you on tenderloin in general, but I know it can be magnificent because I've had it in the porterhouses at Peter Luger's Luger's is of course grainfed and dry-aged, and that's normally the way I prefer my steak, but grassfed or grassfed/grain finished can be excellent, it just doesn't have the musty, complex flavors of aged grain-raised USDA steer. However - this tenderloin was a thing of wonder. Bursting with flavor - it's a brighter, fresher taste than American steakhouse cuts, but wonderful, and I thought something European would be more appropriate for the dish given its Russian origins. Obviously, there is very little fat or tough connective tissue, so the key is cooking it extremely fast. I cut the times in half for this recipe - the pieces were browned at high heat on each side for 30 seconds at the start, and then added to the sauce and just brought back to heat over a very low simmer for maybe a minute or just a little longer. They came out a delicate, perfect medium rare, not just tender (which you expect from filet) but with that herbaceous fresh steak flavor. To me the grassfed has a more delicate flavor - but I'm comparing to dry-aged grainfed steak.

New Year's Eve dinner here was beef stroganoff. Two pounds of grass-fed Piedmontese tenderloin from Eataly went into this.

Yes, soak Thai glutinous rice overnight and cook for 30 minutes in a traditional steamer basket - exactly right Kerry! Per Kasma's advice here: http://thaifoodandtravel.com/recipes/steamedst.html It's always worked perfectly for me.