zend
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Posts posted by zend
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Beef tongue with leeks and olives stew.
A bit of an adaptation here of a traditional Turkish meze (leeks in olive oil). Thing is, back in the day, olive oil was not to be found in Romania, so people added olives to impart the taste, but using what oil was available - sunflower oil reigns supreme here. I've used EVOO and olives, since it is a childhood comfort food. Leeks add to the sweetness of the dish, with a balance of sourness from peeled lemon slices. Beef tongue is pressure-cooked for ~70 min on high. Other ingreds: diced onion, Turkish bay leaves, tomato paste and pepper corns.
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Korean-inspired keto(ish) bowl
- base is pan-fried riced cauliflower plus skirt steak, avocado, quick-pickled cucumbers, kimchi, red peppers and home-made "bibimbap" sauce (it's not the actual deal, just something I've wrapped up using miso, red pepper flakes, rice vinegar, erythritol and sesame oil)
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19 hours ago, liuzhou said:
Your overlong link doesn't work.
Uyghur lamb skewers are never oven baked. They don't have ovens! They are grilled and they are almost everywhere called 羊肉串 (yáng ròu chuàn). The /r/ ending in 羊肉串儿 (yáng ròu chuàn ér) is only used in Beijing dialect where they add it to almost everything. Beijing is over 3,000 Km / 3,800 miles from Xinjiang, home of the Uyghurs.
LiuZhou, I sense a very negative vibe from your side to whatever I may post.
A couple of points for your attention:
1. I've lived in BeiJing for more than 3 years, and I speak passable Chinese - with the local BJ accent. While your China experience may be considerably longer, it does not mean that all around you are newbies and ignorant.
2. I've had yangrouchuanr in BeiJing, ChengDu, Urumqi (yes, I've been there, too), and in many other places, since this is one of my favourite foods. I know precisely how they're cooked, but:
3. I live in an apartment - if I fire up a charcoal grill here, I'll have the fire squad kicking down my frontdoor in no time. The oven created the least amount of smoke, so oven it was.
4. I tried to replicate the taste - and it worked out quite ok. I mentioned this was an ATTEMPT, not a guide, not an I-know-it-all. Uyghurs don't marinate lamb in onions, either. Turks do. Since Turks and Uyghurs share quite a lot of culture/language/etc, I tried to combine the approaches.
5. Uyghurs DO have ovens.
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My attempt at Uyghur Lamb Skewers (Yang Rou Chuanr). Oven baked, pre-marinated 4hrs in an onion blend.
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On 6/25/2019 at 6:04 PM, liamsaunt said:
Grilled shrimp and eggplant with fish sauce, mint, cilantro and lime
Hi Liam,
How did you cook the eggplants? I am trying to get new recipes for this amazing vegetable, and yours looks really fine.
Thanks
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On 11/9/2017 at 6:30 PM, Ann_T said:
Last night's dinner.
Grilled a Porterhouse steak to share with Moe. I got the tenderloin portion.
Served with roasted potatoes with mushrooms, onions, peppers and garlic. Seasoned with salt, pepper and basil.
The side looks very nice. How did you cook that? Thanks
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On 8/2/2017 at 8:49 PM, ChocoMom said:
The butcher tries to pack all the similar items together in cardboard boxes, and has them all rock-solid frozen and ready when I come to pick it up. Once I go through each box, and have an idea where everything is, I spend the next 3 hours driving home and mentally dividing up the contents based on customer orders. I just fill in the sales orders with the weights and costs, then have the customers come and pick up their orders. If the timing is right and the season has been good, I send them off with fresh veggies from the garden to toss in with their roast. =)
Andrea, where do you live that it takes a 3-hour drive to the butcher's? It is really nice that you raise your meat.
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XinJiang yangrou chuanr - style lamb (the ubiquitous grilled lamb skewers you see all around China) with naan bread and kimchi (not shown). Since I live in an apartment, the lamb was grilled on the gas stove, without the nice chuanr, but the taste was nonetheless awesome. I used cumin, Sichuan peppercorns, hot pepper flakes and fennel for the meat.
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Cherry-smoked chicken with thyme. Placed whole in the COBB for about 4 hours.
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Tom Kha Gai with nam phrik pao. I don't like the sweet, white version, so I went yum goong on it, with chili paste and fish sauce & lime juice aplenty. Will make again
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19 hours ago, sartoric said:
Lemon rice, quick spiced potatoes, eggplant in yoghurt, spinach dal, roti paratha, coconut chutney, tomato chutney, lime pickles. The lemon rice is becoming a firm favourite way to use leftover cooked rice. It's so simple, fry a tsp of mustard seeds in oil, add curry leaves, minced chillies, and juice of half a lemon. Add rice and mix through.
how do you make the coconut chutney? looks good
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Yam Tuna using raw fish (or should I call it Poke with Thai salad dressing?
)
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Fish & spinach tagine. I tried to replicate the super-recipe at Saveur du Poisson (a.k.a. Popeye) in Tangier, Morocco; used angler fish and home-made chermoula and harissa, as well as preserved lemons. Dish did not come out 100% like the original, but very close. If you like fish and want to try something other than fry or grill, this is a must-make.
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MaPo dofu and guotie (pot stickers) - not pictured here.
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Achari murgh (mustard oil / pickled chicken curry). Shine comes from yoghurt stirred in the gravy early on. I didn't have any coriander leaves
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6 hours ago, Norm Matthews said:
The picture of the cabbage rolls showed it served in a bowl with the thin sauce. I opted to serve it with rice on the same plate because I thought my Korean son would like it that way. When I said 'no rice' I meant that rice is usually included in stuffed cabbage filling, rather than on the side. Perhaps I should have said 'unusual' instead of 'strange'. I have several Japanese and Korean cookbooks and I can't recall the use of tomatoes in any of them.
Hi Norm,
Amazing that Japan has its version of stuffed cabbage rolls. What type of cabbage did you use? Nappa / white - was it fresh or pickled? If fresh, did you boil it before-hand?
The Turkish/Middle Eastern/East European versions of stuffed rolls all have rice inside, and most of them use tomato puree in the braise.
Any link to the recipe (or at least the name it goes by in Japan) will be appreciated.
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SV lamb with wine-braised cabbage.
Lamb was supposed to stay 20 hrs @ 61C but ended up 28 hours in the bath. The whole thing went in the oven for a couple of hours; big advantage is that the SV finishing step could be forgot - the meat got a very nice finishing from the oven.
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25 minutes ago, weinoo said:
Bologna was, and I imagine still is, fascinating and wonderful.
Many thanks for the wonderful tip
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@weinoo: how was it after all? I am headed for Bologna this month myself.
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Hangover smoked pork sour kimchi soup - for the horrible drunk within.
Had a batch of kimchi that was terrorizing my fridge, my house and probably my neighbors (twas 9-10 months old), and had to do something about it. Was a bit hung over to even weigh the possibilities. So I threw it in the pressure cooker together with smoked pork ribs, couple of oyster mushrooms, pork stock, onion, bit of ginger and Korean chile flakes / gochukaru.
Scores high up there with Tom Yum for booze-relieving broths.
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Carbonated kimchi, made tonight, aided by 1 tsp of rice vinegar. I just couldn't wait. Some may consider this a crime. I apologize.
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@liuzhou had not seen your post on Chrysanthemum, unfortunately... what did they end up as? I am looking at turning mine into a sesame-dressed salad.
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Thank you very much for the prompt help!!!
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I just bought these greens from the neighborhood Asian grocery. Had them once in China as a salad, and they tasted exceptional - a bit peppery like arugula, yet much more subtle and fresh, with hints of lemon.
Store lady (non-Chinese) could not name them for me other than "Chinese greens".
Any help identifying them is greatly appreciated
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Dinner 2024
in Cooking
Posted
Taco de lengua (keto-friendly, due to dietary restrictions). Pressure-cooked beef tongue (75 min on high), cream, guac, pico de gallo and shredded yellow cheese. Shell was made with almond flour and whey protein powder, plus perfected xanthan gum, fried in avocado oil.