huiray

Thanks, Kim Shook. ------------------------------------------------------------------------------------ Yesterday. Sliced quartered winter-type bamboo shoot simmered in chicken broth w/ a bit of oil & some smashed garlic; then trimmed hearts of red romaine, green romaine & butter lettuces barely wilted in. Marinated sliced beef (Shaohsing wine, rice bran oil, ground white pepper, some corn starch, some salt) stir-fried w/ some garlic & oil then reserved; then fermented (salted) black beans (this one)(pre-soaked) & sliced hot red finger chillies stir-fried w/ more garlic & oil, sliced cored bittergourd, hon-mirin [Takara], the rest of the marinade; then the reserved beef was added back in and all were tossed around w/ a bit of extra water added in as well till done. White rice.

Quite possibly! Heh, when we "toast"/brown sauerkraut in the pan it would be sort-of similar, in that regard, I think – especially with the juices etc (if it has not been rinsed) caramelizing somewhat.

A riff on canh đậu hủ hẹ (tofu & chives soup). Chicken broth, pork meatballs (using minced pork mixed w/ deep-fried shallots, a splash of fish sauce, and ground white pepper), simmer; then sliced soft tofu, trimmed yellow garlic chives. Coriander leaves garnish.

Can one accomplish something similar (to these roast cabbages) on the stove top ONLY? Would pan-fried cabbage fall within the topic at hand? (maybe followed by a braise - or not)

Really? Hmm. In my hands and with what I do to them Savoy cabbage usually takes LONGER to cook than "normal" green cabbage.

I noticed this thread only just now. As a follow-on to what Lisa Shock and others have said, I often use the water in which I had cooked my (commercial) wonton noodles to blanch the leafy green vegetables – kai-lan, yu choy sum, etc (after adding a bit of oil into the water and after sieving out/fishing out the noodles, of course) intended to accompany the noodles; for example for a bowl of soup w/ wontons and the noodles and the vegetables and whatever else. Wonton egg noodles (HK/Cantonese style, which is what I use) are made with kan sui (aqueous potassium carbonate/sodium bicarbonate) added to the dough and are distinctly alkaline. The water used to cook the noodles also becomes slightly alkaline and does the job of keeping the vegetables green longer.

Yesterday. Soup. Garlic, oil, chicken broth, sliced fat-type bamboo shoots, fresh wood-ear fungus, sliced soft tofu, chopped scallions. Cánh gà chiên nước mắm. (chicken wings w/ caramelized fish sauce) Sautéed frenched green beans Several bowls of white rice.

Some meals from days past. Small clams with taucheo & stuff. Blanched (oiled hot water) yu choy sum w/ oyster sauce & white pepper. White rice. Fresh tamales from Carniceria Guanajuato #3 in Indy. Pork & red chili, chicken & green chili, cheese & jalapeño. Pan-fried shrimp & garlic/oil/etc, various sauces incld fish sauce, Thai basil, mung bean sprouts, fresh rice noodle sheets cut into ribbons.

Interesting. I thought there were sweet moles, too, even besides using/not using chocolate in a mole - but was it the case, you think, that folks were thinking that "savory"** meant "not in least bit sweet/no sugar by definition" ? I am not well acquainted with Mexican cuisine so am also curious how widespread the addition of sugar is in the cuisine(s). I also took a quick look around and this recipe for "mole sauce" (at the top on the Google answer set) has not only chocolate but also brown sugar in it. I took a look at the mafe thread you linked to (in the context of your comparing this "savory" peanut mole to being mafe-like) also and the third post there from someone who made it frequently instructs one to add "sweetish vegetables" which would serve to introduce definite amounts of sugars into the mix? ** "Savory" dishes in other cuisines (think of Thai, Vietnamese, Nyonya, Malay, as some examples; even Chinese and certainly Japanese) would have sugar in numerous dishes (if not most of the time) to balance the heat (chili-heat) in tandem with the other characteristics...although there are certainly some dishes where one taste is purposely accentuated - very sour Southern Thai curries, for example.

Friday 2015-0619 / Saturday 2015-0620. Viet Hua Food Market Fresh chicken wings, a slab of pork belly, 2 lbs baby clams, bitter melons, galangal, “Thai” basil (rau húng quế), young kai-lan, scallions, coriander leaves, soft tofu [Hinoichi], “spiced” (heh!) tofu (臭豆腐) [Water Lilies brand], mung bean sprouts, fresh mangosteens. Asia Mart Short-cut pork spare ribs, ground pork, 5 lb bag of shallots, fresh wood-ear fungus, dried shrimp (har mai), dried black fungus, dried Chinese mushrooms (香菇 variety), dried lily flowers, fresh rice noodle sheets (hor fun), frozen pork meat balls, frozen fish balls, garlic, ginger, bottled radish kimchi (kkakdugi), Persian cucumbers. Broad Ripple Farmers’ Market Chioggia beets, baby zucchini w/ blossoms on (yes, more!), tomatoes, assorted hot chillies (red, finger, Jamaican, jalapeños, etc). Carmel Farmers’ Market Fresh garlic heads (new crop; full-sized), green beans, chanterelle mushrooms**. ** First of the season that I’ve seen. The guy from whom I picked it up “held it for me” (thanks, bud) and said it was the first he’d seen too, and he hadn’t even had any yet himself – but knew that when he got home there would be more for the picking tomorrow. Saraga International Market Bone-in beef short ribs, more “Thai” basil, fresh curry leaves (கறிவேப்பிலை; Murraya koenigii leaves). Carniceria Guanajuato #3 Fresh tamales (pork, chicken, cheese/jalapeño)

Various meals. ----------------------------------------------------- Beef & tendon meatballs [Venus], chopped baby kale, sliced green garlic, full-size garlic, baby portobello mushrooms, beef broth, some oil. ------------------------------------------------------ "Kimchi Flavor Noodle Soup" [Nongshim], with two farm-fresh eggs poached in situ, trimmed spring onions/young onions, lots of extra baechu kimchi. ------------------------------------------------------ The remainder of the batch of basil pesto made recently; tossed w/ fedelini [De Cecco]. Fresh basil leaves. ------------------------------------------------------ Savoy cabbage & duck leg soup w/ smashed garlic in chicken broth w/ a couple good pours of Shaohsing hua tiao chiew. Eaten w/ Fookchow-type min6 sin3 (this one). Dressed w/ chopped scallions.

kayb, thanks for the suggestion. Unlikely for me, though - I don't usually cook bacon and can't remember the last time I even bought any. (Maybe a year or two ago?) When I browned the sauerkraut I actually took out the tub of chicken fat instead - but put it back after I decided I wanted a "cleaner" taste.

Yesterday's meals. ----------------------------------------------------------------- More of the pesto sauce made previously, with fedelini [De Cecco], basil leaves garnish and additional grated Parmigiano Reggiano & Arbosana EV olive oil [California Ranch]. ----------------------------------------------------------------- Beet greens (ribboned), spring onions/baby onions (white parts, trimmed) and green garlic (sliced) in chicken stock plus a bit of oil; served w/ 2 dollops of crème fraîche in it. Coarse Braunschweiger [Claus'] with semolina bread [Amelia's]. ----------------------------------------------------------------- A nice slice of Pikanter Leberkäse [Claus'] rewarmed & browned in a pan w/ some evoo [California Ranch blend]; sliced wax potatoes pan-fried after doing the Leberkäse; farm-fresh beets simply simmered in salted water then de-skinned; chopped spring onions (green parts).

Spaghetti [Garofalo] al pesto. Pesto made w/ a mixture of Pecorino Romano and Parmigiano Reggiano, plus Arbosana EV olive oil (plus garlic & pine nuts, of course). Baby zucchini & baby crimini sautéed w/ evoo & garlic.

Peanut oil, chopped smashed garlic, julienned ginger; ground chuck; hoisin sauce, oyster sauce, chili-garlic sauce [all three LKK]; soft tofu, crumbled by hand into pan; chopped scallions. Young spinach wilted in oiled hot water, drained, dressed w/ oyster sauce & ground black pepper. White rice.

Heh. Ithaca also has more restaurants per capita than NYC.

Weisswurst (simmered, salted water); potatoes (pan-fried); fresh shelled peas (in the water from reheating the Weisswurst); Hengstenberg Sauerkraut (bulk) (slightly "browned" in pan w/ evoo & a couple fresh bay leaves, then rice vinegar & hon-mirin and some salt added and simmered down). Darn, I left the sausages to simmer just a little too long and they split. Eh. The peas.

Have a look here, here, here, here in this thread. In Indy they're all more about the food. There are musicians performing at most but the musical aspect is a small part. There are no circus acts, performance-art acts,** acrobats, etc. Not that I am aware of, anyway, as I have not visited all of the markets in the Indy area. ** excepting the occasional chef demonstrations. Have a look at these other two major metropolitan area websites for farmers' markets – for NYC; and for Chicago here, here, here. In winter there's also this for Indy and this for Chicago.

Thanks! Yes, it's "squash time" again. I thoroughly enjoyed my fried blossom-stuffed ones last night. :-) I know that you will soon have another big haul of zucchini to eat and "get through". :-) Do think about harvesting far more of them as babies (with or without the flowers) so you won't have as many "mature" ones to deal with! Or, simply pluck some of the blossoms even before they develop the fruits (or cull some of the male blossoms) to use in various preps with them - and there are many. :-D

Baby zucchini w/ blossoms on and stuffed w/ lightly salted ricotta mixed w/ chopped fresh chives (straight from my deck); battered then deep-fried. Plus deep-fried residual batter & quartered Icicle radishes.

I didn't get much from BRFM and CFM today but I did pick up some beautiful dense, just-harvested clumps of baby criminis/portobellos. See here.

Today: BRFM – baby zucchini w/ blossoms on, 2 big bunches of basil (for pesto), green garlic, young onions/getting-larger spring onions, farm-fresh eggs. CFM – baby portobello/just-emerging criminis (by special request; harvested by breaking off pieces from the mycelium colony shortly after emergence of the fruiting body), shelling peas (picked last night), young spinach. Claus' German Sausage & Meats – a slice of Pikanter Leberkäse, a chunk of coarse Braunschweiger, 4 Weisswurst, some good ground chuck beef. Amelia's/Bluebeard – half a loaf of semolina bread. The stuff from Claus' plus the bread. The budding criminis. A nice snack a short while ago.

Today: BRFM – baby zucchini w/ blossoms on, 2 big bunches of basil (for pesto), green garlic, young onions/getting-larger spring onions, farm-fresh eggs. CFM – baby portobello/just-emerging criminis (by special request; harvested by breaking off pieces from the mycelium colony shortly after emergence of the fruiting body), shelling peas (picked last night), young spinach. Claus' German Sausage & Meats – a slice of Pikanter Leberkäse, a chunk of coarse Braunschweiger, 4 Weisswurst, some good ground chuck beef. Amelia's/Bluebeard – half a loaf of semolina bread. The stuff from Claus' plus the bread. The budding criminis. A nice snack a short while ago.

Steamed short-cut pork spare ribs; with fermented (salted) black beans (see below), ginger, garlic, peanut oil, hot chilli, Chinese mushroom, hua tiao Shaohsing wine. Blanched kai-lan (oiled hot water), oyster sauce, white pepper. Jasmine rice. Brand of beans used.

Earlier – Soup. Chicken broth, criminis, baby spinach, parsley. Later – A variation on "Kam Heong" clams. Sautéed asparagus & sugar snap peas. White rice.