huiray

Fagioli Corallo al Pomodoro. I like this dish and variations thereof. :-) Plus more of the chorizo rice from here.

:-) Cherubs I'd call them more like a grape tomato. It's a Dutch hybrid, available year-round - at least in some parts.

Chorizo & Tomato Rice. Edible Amaranth. Rice: EV olive oil, chopped yellow onion, sliced smashed garlic [siberian Red], Mexican chorizo sliced into rounds (casings removed), chopped fresh shiitake mushrooms, roughly cubed de-seeded ripening Poblano pepper, couple cubes of 'Caldo de Tomate con Sabor de Pollo' [Knorr], cut-up de-skinned ripe Japanese Black Trifele tomatoes, some bay leaves, long grain rice, water, salt. Simmer partly uncovered, then covered on lowest flame till done. Greens: Trimmed edible amaranth & flowers (this variety, scroll down; 'Tandaljo Bhaji'), simply sautéed w/ rice bran oil & sea salt. ETA: I forgot to add earlier - that the amaranth greens here is a sort of stand-in for quintoniles in older Mexican cuisine as a leafy green. :-) ETA2: here's one interesting article I also came across in poking around. (I read it with the aid of the Google translator :-) )

Thanks for the Crepes, have you tried Cherub, Kumato or Campari tomatoes from your friendly neighborhood supermarket before? As for dealing with green tomatoes, you might find this interesting: http://www.theguardian.com/lifeandstyle/2015/aug/19/supermarket-tomatoes-tastier-dunked-hot-water-study It might be an idea to do that with one's own green tomatoes too...

Today's purchases from BRFM & CFM: Details here.

Today: Broad Ripple Farmers' Market: Leafy green lettuce, Romaine lettuce, "standard" tomatoes, Pink Beauty tomatoes, basil, Lion's Mane mushroom (in "pre-shaggy" stage). Carmel Farmers' Market: Chinese long beans (green & purple), baby purple lady's fingers, shiitake mushrooms, pale green/blue eggs, roma beans. ------------------------------------------------------------------------------------ Yesterday: Viet Hua: Scallions, coriander leaves, mung bean sprouts, live shrimp (brought home swimming in a bucket of water). Carniceria Morelos (at 96th Street Station): House-made Mexican chorizo, dried hibiscus flowers (Flor de Jamaica), piloncillo sugar, stock cubes (Maggi – caldo sabor a pollo; Knorr – caldo con sabor de pollo, caldo de tomate con sabor de pollo, caldo con sabor de camarón). Namaste Plaza: Curry leaves (Murraya koenigii), a large-leafed beginning-to-flower green "Indian" variety of edible amaranth (Tandaljo Bhaji) (see below).

Sautéed fresh shrimp. Let's call this a riff on 薑蔥椒鹽蝦 (ginger-scallion-pepper-salt-shrimp). :-) Hot oil & hot pan, sliced ginger, some trimmed scallions, sea salt, fresh shrimp (bought live), ground white pepper, lots more trimmed scallions plus half a deseeded sliced ripening Hatch chile. Sliced kai-lan stems stir-fried w/ garlic & a glob of oyster sauce. Lots of white rice.

These were from 3 separate meals, although they would have been great all together in one. :-) Chioggia beets, simply boiled & the skins slipped off. Drizzled w/ Moulin Cornille Maussane-les-Alpilles huile d'olive fruité noir; dressed w/ ground black pepper & Maldon sea salt flakes. Tomato soup. Dressed w/ torn basil leaves & drizzled w/ Arbosana EV olive oil. Ripe tomatoes, blanched & skins removed; halved & deseeded, pressing jelly & liquids through a fine sieve; pulp & sieved liquids simmered w/ a yellow onion (brunoise) softened in EV olive oil, plus sea salt & fresh bay leaves & a shot of Takara hon-mirin. Gave a stick blender several good whirls through the bubbling soup towards the end. Pan-fried top sirloin cap with stuff. Top sirloin cap, "middle cut", rubbed w/ sea sat & ground black pepper. Pan-seared fat-side-down then panfried and sliced. Each slice was seared briefly. (Yes, the insides of the slices were still nicely red-pink). Finely sliced green cabbage sautéed w/ a sliced ripe Poblano pepper in the pan residues/fond from frying the sirloin. Simply boiled baby Red Gold potatoes. Chopped parsley.

Pork meatballs in soup. Baby long bok choy. "Kon-lo" style bánh phở type rice noodles. Pork mixture: Ground pork, an egg, sea salt, finely chopped scallions, generous black pepper, generous panko crumbs, dash of ajinomoto, some dried oregano rubbed/crushed between my palms. Formed into medium balls. Soup: Chicken broth/stock w/ the chicken fat left in, simmer pork balls in it; wilt in baby long bok choy, simmer briefly. Bowl, dress w/ chopped scallions, coriander leaves. "Kon-lo" noodles: 1) Julienned ginger & chopped lightly crushed garlic (Music) sautéed in peanut oil, quenched w/ a mixture of fish sauce [Red Boat], oyster sauce [LKK], water, ryori-shu [Morita], "luscious soy paste" [Kim Lan] (this one). 2) narrow-width slippery rice noodles (Fawm Xieng Khuang Bánh Phở) [Dragonfly] cooked in water. 3) Drained noodles tossed w/ the sauce from (2), plated, dressed w/ chopped scaliions & coriander leaves & deep-fried sliced shallots. On the way there: Later, the leftover soup & meatballs sans residual bok choy – reheated w/ Western (Italian-type) basil briefly simmered in it. Eaten w/ fusilli [Garofalo], dressed w/ deep-fried shallots.

If the marketing team got you a spot as a guest on something like "The Chew", would you accept it? (Or would it possibly detract from the image/public persona you wish to cultivate?)

Marinating shrimp with baking soda The Rasa Malaysia article also talks about leaving shrimp under running tap water.

I'm sure others here know the answer to this question --- does it make a difference if one brines the raw shrimp first, before cooking and pickling (or simply going into a ceviche with the shrimp); or by doing the "alkaline treatment" first (classic Chinese technique) to make the shrimp plump and crunchy when cooked - either by soaking in plain cold tap water under a running tap (tap water is frequently somewhere towards pH8-9) or treating with baking soda just to the point or before of it falling apart then rinsing thoroughly?

It's the same article as this one discussed on the "Traditions" subforum here on eG: http://forums.egullet.org/topic/151869-learning-from-old-recipes-ny-times-article/

Pad woon sen (ผัดวุ้นเส้น). Last night's version. Hot oil, de-shelled & de-veined fresh shrimp, toss, remove & reserve shrimp. In the same pan, on high heat – garlic, chicken wings (middle sections) chopped in two across the bones, finely sliced green cabbage, a mixture of {fish sauce, Shaohsing wine, oyster sauce, splash of soy sauce, some rock sugar (crushed), ground white pepper}, cook a bit; then pre-softened cellophane/glass noodles cut across the bundles (scissors), toss/stir; couple of eggs added in & scrambled in situ, mix in; followed by mung bean sprouts, trimmed Thai basil, a sliced de-seeded ripening hot long chilli, toss briefly; then trimmed scallions plus the reserved shrimp, a final stir-around. Serve.

Well done and congratulations. I shall look forwards to the announcement in the near future. Just curious – do you know where the book will be printed?

Cabbage & chicken soup. Jamaican beef patties from here.

A soupy tomato-meat sauce, with a couple of carbohydrates. Earlier in the night, with fresh tagliatelle [Nicole-Taylor's]; then later, with Fookchow (Fuzhou) type thin wheat noodles (min6 sin3). The sauce: EV olive oil, yellow onion (rough brunoise), sliced garlic, chopped celery, chopped carrots, ground pork, sea salt, fresh bay leaves, chopped de-skinned ripe tomatoes, salted capers [Mongetto] (rinsed & soaked), some turbinado sugar, some rice vinegar, dried oregano & dried thyme. No additional water or stock added; the "liquids" came from the tomatoes mostly. Plus simple chicken broth w/ chopped scallions.

:-) No, not really. I just make it as needed and/or as I feel like it, sometimes more often, sometimes less so. I also use both home-made stuff and stock cubes (I like Maggi) as desired. In any case I don't really think I use it *that* much, and I don't particularly "feature" it - it is just a component/base of the dish when I do list it. Perhaps it might seem like I use it a lot because other folks rarely mention it? Perhaps also because I do broth-style soups and soupy stuff with some regularity whereas soups are *very rare* from other posters? But even with many/most of my soups I start with (i.e. use) water, not stock. Edited for spelling.

Hatch chiles are currently being sold at my local Fresh Market at $1.49 a pound (Indianapolis). I picked up some. They also have packaged store-roasted Hatch chiles (on ice).

Cantonese-style steamed striped bass. Live fish selected from the tanks at a local Vietnamese grocery, bopped on the head & gutted; cooked shortly after, at home. Marinated & steamed w/ Shaohsing "Hua Tiao" wine, sea salt, ground white pepper, sliced ginger, trimmed scallions (in belly cavity as well as on top of it). Fish only retrieved (all solids and liquids from the steamed fish/dish discarded), plated, dressed w/ fresh sliced scallions, julienned ginger, chopped coriander leaves and a sauce of {HOT rice bran oil in a small sauce pan quenched with (double-fermented soy sauce + sesame oil + good Shaohsing wine + water + ground white pepper + rock sugar) and brought back to a quick boil/simmer} poured over it. Stir-fried lettuce w/ garlic/peanut oil and a bit of oyster sauce and some sea salt. Several bowls of white rice, of course!

Thought it was time for a bump-up... Today's chicken stock/broth (i.e. finished this morning), after shutting off the heat and sitting for a bit to let the chicken pieces floating at the top to settle back down and before doing anything else to it. Chicken fat layer on top, of course. Pastured free-range chicken necks & backs, backbones chopped through lengthwise, skimmed constantly at the beginning, sea salt, sliced ginger, low simmer around 7-8 hours. The house smells wonderful.

Miscellaneous meals made from leftovers augmented w/ new stuff. Lettuce fried rice w/ green/purple yard-long beans, scallions, egg, etc. Dragon Tongue beans w/ Japanese Trifele tomatoes, shallots, garlic, unpeeled straw mushrooms (canned), basil, sauces, etc; with soba noodles, couple of fried eggs & coriander leaves. Fried rice w/ the pan residues from pan-frying fresh shrimp w/ oil, salt, pepper, plus scallions; with a couple eggs scrambled in and into the rice during the prep; plus residual shrimps. This was really good.

Edible amaranth in chicken broth w/ some garlic. Fresh shrimp, hot pan, hot oil, sea salt, white pepper, black pepper. Scallions as garnish. The shrimp were bought live and brought home swimming in a bucket of water. White rice.

BonVivant, nice cod. Thanks for the pic of the fish with a piece flaked off - I guess you remembered! :-)

Faroe Islands salmon (skin on, de-scaled) steamed w/ sea salt, ground black pepper, rice bran oil, chopped celery inner leaves/stalks, fresh lemon juice. Yum. Dragon Tongue beans (french-cut) sautéed then simmered down w/ sliced garlic & shallots in EV olive oil, de-skinned chopped-up Japanese Trifele tomatoes, halved unpeeled straw mushrooms (canned), fresh basil; plus a bit of sugar & a splash of vinegar. Seasoning adjusted. Eaten w/ angel hair pasta [De Cecco].