Anna N
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Posts posted by Anna N
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Sous-vide lamb chops, baby Shanghai choy and (a rare treat) home made ciabatta. Boy did I wish I still had the use of the Anova unit. The Demi seemed so last year! Just kidding really. The Demi works just fine.
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Wow. Just Wow...See that 20L Cambro and its lid (under the plates)? I got THREE for $1.
EXACTLY. Had to control my enthusiam when she mentioned the price! Probably my best ever bargain. Each still had an original pice sticker of $27.99 and I know the lids are sold separately.
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Thank you for all your suggestions. I should have added that though I bake a couple of times a week, i give all my bread and bread-like items away! I try hard not to keep anything like bread in the house as I have trouble enough with my weight! I was also out of cheese when my last visitor showed up. Soup is almost always in my freezer in the winter. What I shall do is take your suggestions and draw up a list of instant lunches, stock up on needed items, adapt those ideas that call for bread, and hope that the next time a visitor shows up I won't draw a complete blank.
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Those chive pancakes look delicious; is there a recipe, or is it just beaten eggs and chives? I dearly love scallion pancakes from the Chinese restaurant, but they're SO oily!
I used the recipe from the blog "101 Cookbooks" but substituted white rice flour.
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What do you keep in your pantry so that you could feed an unexpected visitor who has only a half hour to spare? And before anyone questions the characters of my friends, these are usually people who, in their lunch hour, have found an irresistible bargain and rushed over to bring it to me! Or are on their way elsewhere and rather than take time to eat deliver a gift of something or other. Today I found crackers and smoked oysters in the pantry but would love to have other ideas so that I can stock up and be ready.
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Anna, what a nice spicy way to start the day.
Thank you. I cannot eat sweet things in the morning.
Chive pancakes with a couple of fried eggs.
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More leftover chicken and vegetables sauteed with a good helping of home made kimchi.
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Does anyone here on this thread do non-Dunlop recipes when it comes to Chinese (in the broad sense) dishes? Just wondering. Perhaps free-wing it without benefit of Dunlop? I also wonder sometimes if Chinese regional cuisine other than Szechuanese is appreciated here... ;-)
Speaking only for myself I would have to say rarely. I have adapted her recipe for dry-fried beans to cabbage with onions but I don't feel I have enough of an understanding of the cuisines of China to just wing it. The more I cook from her books the more confidence I gain in understanding the ingredients and techniques. It is only very recently that Asian greens have begun to show up in my local supermarkets and for Asian stores to appear. You seem to cook quite spontaneously and I admire you for it. Do you have in mind other authors, writing in Eglish, that we might find enlightening?
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Doro Wot (Ethiopian spicy chicken stew) from Saveur magazine. Recipe is available on line. Really needed injera (Ethiopian teff flour bread). The store-bought roti that I thought would be a poor substitute had grown some intriguing flora so it was binned. Australian Shiraz is NOT an appropriate drink to accompany a dish that incinerated most of my oral mucosa!
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Thanks Anna, yes, it was. Incredibly rich from the egg white and corn starch batter.
I used the green-capped oelek sambal sauce as a substitute for pickled Sichuan chiles based on internet recommendations. I'm definitely going to seek out the real thing next time - I suspect it will add a subtlety currently lacking from the dish (though it was still yummy).
Thanks, Patrick. I have the book and have only tried a few recipes so far but all have been very interesting. I have been intoduced to some new tastes and that really is my reason for exploring non-Western cuisines. I seem to recall Ms. Dunlop discussed these pickled chiles on her website. Must check again.
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I love liver and I admire dcarch for all his many, many talents and awesome plating but....... No. I just couldn't.
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So despite the rain my daughter and I went to the garage sales this morning. The rain is the star of the show because sellers were all but giving stuff away just so they would not have to put it away!
Here's part of my haul
Why only part you ask? See that 20L Cambro and its lid (under the plates)? I got THREE for $1. The plates were 50c each and the new, high quality "butcher" apron was just $2. I am still doing a happy dance.
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yes, Anna. I thought of that. It could work. Sadly, I don't really want powdered cheese. I prefer a larger grate. I like to see ribbons of cheese on top. Maybe grate was the wrong word. I like to use this side of my box grater. It won't deal with frozen cheese.
Maybe I'm too fussy. And will have to compromise.
The other option, of course, is to grate and then freeze. Not ideal but as you say compromise might be your only option.
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Since you have indicated you want to grate it, can you not grate it from the frozen state? I would think if you used a rasp type grater the tiny flakes would thaw before they hit your pasta. Just a thought.
Edited for missing word.
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Chicken with vinegar (cu liu ji) from Land of Plenty.
It looks delicious, Patrick. Was it?
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I never reduced anyone to being 'just' a new member....I'm shocked to learn that I'm just a 'new member'...
I also apologize, as I should have prefaced my post by stating that I am disappointed with egullets inability to work with new technology. I can't upload a picture from my iPhone or iPad. I pretty much never use my Mac book as I prefer my multipurpose tablet. I think if egullet worked on making posting pictures easier, a lot more people would do so.
Meredith, like you I rarely use anything but my i-Pad or i-Phone any more. My laptop sits collecting dust and I hang on to it only because It will play DVDs! I upload photos from my i-Pad to eGullet with little difficulty. It requires the free app Tap-a-talk and there is a short learning curve but it is very doable. I am not tech-savvy so if I can master it I'm betting you would quickly leave me in your slip stream. There are loads of members who would be more than happy to talk you through it if you ask. Best, Anna
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Wow. still delicious!
chop some of your leftovers up and make a "CK + Potato + Carrot" "salad"
Id eat the skin right now while its still Hot!
See post #388 in the lunch thread. How about hash instead of salad?
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A.N.:
moving up on dcarch and mm8---?
looking good !
I think its that sprinkling of ??? around the plate that gets you in the gate.
Aleppo pepper.
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Leftover roasted chicken thigh, potatoes and carrots sauteed in duck fat with some chopped onion. The duck fat had come from a breast that had been well seasoned with 5-spice powder among other things so it made for a very flavourful sautee.
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Can I use a sous vide machine to make cheese? I read a recipe that said hold water temp constant. And I got thinking about sv.
A while back I made cheese using my Demi as the water bath with the milk in a tall stainless steel stock pot and it worked well to maintain a constant temperature. Given the need for strict sterilization of anything in contact with the milk, I am not sure how any of the SV units I have seen could be kept clean and sterilized. I am not saying it can't be done. I hope others will chime in with their experiences
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So yeah. It properly belongs in the gallery of regrettable foods but I think we should sometimes be willing to show our "failures". In quotation marks because it was actually quite tasty. Beneath the roasted beets hides some crumbled Moody Blue (a smoked blue cheese) and my reason for this particular lunch was really the poached eggs. I wanted to test the theory that swirling the raw egg in a strainer to remove most of the watery white would produce a much nicer looking poached egg. It might have worked with farm fresh eggs. But these were supermarket eggs of unknown age and provenance. I broke the yolk of one and the other still managed to look unkempt. Will have to try again when I have access to some really fresh eggs. Anyone else try this technique?
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Most Thursdays my number 2 son joins me for dinner and I make a large pot of something or other so he can enjoy a meal with me AND take home a doggie bag. Well tonight our signals crossed and he didn't show. So I will be eating leftover roasted chicken thighs, carrots and potatoes for many days and many meals!
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Just so I'm clear though, an oven timer does not shut the oven off, right? Isn't there more of a hazard letting food slowly cool in a waterbath when the circulator turns off ten it not turning off and the food staying at that safe temperature.
Either way, it doesn't matter. Curious why my idea of the timer seems to be a minority though, haha. Look foreard to hearin about your Demi!
I suspect the oven timer works as it does because it's not a functional oven timer. It's an independent timer that is incorporated merely for convenience of not having a separate timer. i suspect that professional ranges don't have a timer.
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Looks like it beeps and turns itself off. However you can run the unit without setting the timer at all. Just set the temperature and hit start and it will go until you shut it off.
Thank you for the reply! So what is the point of it turning itself off? Isn't the point of sous vide that you can leave food in the bath for at least a certain time but if you go over that time a little it isn't going to affect the food as much if you left something in an oven or on the grill for 15 more minutes? Also, isn't that a health hazard if it turns itself off and then the food you have in the bath sits in the water as the temperature slowly drops?
I'm new to sous vide circulators, but is this how the Polyscience also works? Once the timer hits zero it turns itself off? Thank you!
Really it makes much more sense to set a separate timer. Then if you can't attend to it immediately you can re-set your timer and your food keeps on cooking. I'm curious as to how you would like the timer in the SV unit to work.
I just don't see the reason for the timer to turn the circulator off. When you put the timer on the oven does the oven turn off? If it beeps after the 45 minutes I set it for then I know the minimum time has been reached and now I can pull it out whenever I want and know that it's cooked for the minimum time. I realize it isn't a big deal because I can keep track of time woth the watch on my arm, but i didn't understand what purpose shutting the circulator serves.
I am guessing we have differing expectations of the purpose of a timer function. When I set the timer on my dryer it shuts off when time is up. When I set a timer on my counter top induction hobs they shut off when time is up. Similarly with my microwave. So I am led to expect that is the purpose of the timer function on an SV unit. You have other expectations and you are surely entitled to them. I have never tested the timer on my Demi but I certainly will sometime today to see if it too shuts off. You have aroused my curiosity.
Breakfast! 2013
in Cooking
Posted
Zucchini and carrot fritters with tomato chutney.
63C eggs on toasted, home-made ciabatta (with home-made butter compliments of Kerry Beal) and pickled beets.