huiray

Offer it to your customers. Add a note to your menu that it is available if desired "depending on availability". If I were one of your customers I would be delighted and appreciate the nice gesture you made, remember your place, and go back for more when i want collard greens - with other stuff ordered for my meal, of course.

Brunch.

huiray, on 11 Mar 2014 - 11:42 PM, said: I never did respond. Thanks for your answer. I myself also don't like ice bits floating in it, and for myself it should be stirred, NOT SHAKEN. When I have gotten shaken ones they have almost always had teeny micro-bits of ice (sometimes quite a lot) in it, let alone the opaque Slushy-Drink look it will have. They invariably get sent back.

Ditto to all, except I don't do pressure-cooking. I don't think I've (personally) ever seen chicken kidneys offered for sale anywhere. I might sometimes find them still nestled on the interior against the backbone in whole chickens I buy. Also, sometimes I chop them up finely and add to chicken liver sauces that I make. Or toss them (sliced up) back into the stock when I make chicken soup or Hainanese Chicken &etc.

• Pan-fried Brat Schnecken [Claus'] & shallots. • Fried rice w/ lots of garlic, cavolo nero, asparagus and radishes.

I trust everyone here is aware that one can get the complete set of the books (the main books, the spiral-bound recipe books, the additional books etc) from various places, yes? eBay for one... And the write-up for them is readily available on the internet listing every volume of the series...

I do have more elaborate or more involved dinners but it is more often the case that they are simple ones or meals made from leftovers - unlike most of you here where dinner appears to be almost always the most substantial meal of the day frequently involving lots of fancy footwork/handwork and the greatest investment of time and energy and resources and ingredients. Here's a meal I had late last night, which was definitely a homestyle/really simple thrown-together meal, something that was tasty but allowed me to just barely stir from my sleepiness/general-blahness. White rice (this took the usual ~ 1/2 hr prep & cooking time, stove-top) liberally sprinkled w/ wasabi fumi furikake; in-situ scrambled "marbled" eggs (three) (very hot pan, hot oil, maybe 1-2 minutes tops cooking time, full heat, eggs "release" fairly quickly; still runny in the centers, just the way I like them); stir-fried Taiwan bok choy (screamingly hot pan, almost smoking oil, Himalayan salt; less than 2 minutes cooking time, covered part of the time; some of the pieces get slightly browned). :-) [Host note: This topic continues here, Dinner! 2014 (Part 3)]

• Sautéed morels & asparagus (green & purple). • Fried tofu puffs sautéed w/ chopped scallions, garlic, a bit of "Luscious Soy Sauce", ryori-shu, mirin; tossed w/ fresh pappardelle & eaten w/ sliced Taiwan Bok Choy.

Many thanks to all the folks who sent kind words and compliments my way. Much appreciated. A simple dinner - chicken soup w/ fresh orecchiette. Soup made w/ a stewing chicken, carrots, leafy celery (see below), ginger slices, salt.... ...which followed from lunch w/ the soup only... ...and the making of which was urged on me by my mind after I got these lovely leafy celery stems from the BRFM...

There are many different types of tofu (the ingredient, as liuzhou explains) shown on eG in various posts on various threads too. ;-) Quite a number. Don't forget, too, the "preserved tofu" variations. :-) ETA: Smithy, have you ever had tofu as a dessert? Like "tofu flowers" - 豆腐花 ? It's QUITE scrumptious, especially when scooped from the wooden bucket from the street stall (for example) into a bowl, still slightly warm, and splashed with gula melaka or a suitable syrup and handed to you...

I use the leafy tops (when they are left on the stems, as in this case) as well, but the primary use are the fleshy stems which would be peeled/skinned and sliced up. A standard way to cook them would be to simply stir-fry them, with or without some sort of sliced meat or protein added. ETA: These guys are also known as celtuce in many English-speaking areas, especially in the UK, I think. Taiwan A-choy is also grown for the thick stems (as well as the leaves, which would be more "needle-like" than other common forms of lettuce - I've shown pics of the veggie here on eG).

The two articles still do not address the issue of what a trans fat actually is in terms of the chemistry of such a molecule. This is covered in the first link given in a Google search for "trans fat", the Wikipedia article, in which the Chemistry section at the very least is correct as far as I can see. (The AHA article is answer #2 and the Mayo Clinic article is answer #3 in the Google answer set. I think Wiki is a useful source of info and does not deserve the opprobrium heaped upon it by so many.) It also indicates what was missed previously, the distinction between *partially* hydrogenated fats, where one has trans-fats occuring; and *fully* hydrogenated fats in which there are no unsaturated fats and therefore no trans (or cis) fats. The IUPAC designation of a trans double bond (with only H as the substituents, as is the case here) would be E- (for Entgegen) and of a cis double bond would be Z- (for Zusammen). (A full discussion of the E/Z system would obviously be beyond the scope of this thread)

Asia Mart: Fried tofu puffs, garlic, limes (69¢ EACH! Damn lime shortage), melon cake (老婆餅; "wife cake", "sweetheart cake"), firm tofu, Little Cook mushroom vegetarian noodle (bowls) and Spicy Beef noodle (bowls), Sapporo Ichiban chicken flavor noodle (packs), dried jujubes (from Shanxi), dried jujubes (from Shandong), honey jujubes, raw peanuts, dried hot red chillies, fresh Thai chillies, frozen pandan leaves, corn oil, fresh vegetables [Chinese long beans, bitter melons, coriander leaves, scallions, Japanese onion (negi), lettuce stems, Taiwan bok choy, large mustard greens(芥菜)], fresh lotus roots, fresh ginger, fresh turmeric, whole beef shins/shanks, pork spare ribs (short-cut), frozen stewing chicken. Pic of (L to R) samples of: lettuce stems, Taiwan bok choy, large mustard green. The mustard green is the type used to make pickled mustard used in Harm Choy Tong.

Thurs-Fri-Sat this week: Goose the Market: Vella Dry Jack cheese, Ocooch Mountain cheese, Pistachio gelato. Kincaid’s: Picanha (sirloin top cap/tri-tip), Wild Alaskan halibut, tub of chicken fat, tub of duck fat, tub of chicken livers. Broad Ripple Farmers’ Market: Morels, purple-tipped asparagus, French Breakfast radishes, leafy celery. Carmel Farmers’ Market: Purple asparagus, fresh mozzarella, cavolo nero. I expect I'll drop by Asia Mart later. :-) Pic of the asparagus and morels.

Ah. They're available freshly harvested at the farmers' markets. I got those in the pic from BRFM last week. I got more today, and also all-purple ones (big and fat) from the Carmel Farmers' Market. ETA: I included a pic of the asparagus in a post here, which also gives links to the various places I got stuff from.

• Asparagus, spring onions, Chinese chive flower buds, shallots, eggs, salt, oil. Fried. • Halibut, bunapi-shimeji, celery, oil, white pepper, hon-mirin, key lime juice, Himalayan salt. Steamed. • White rice.

Perhaps one could just simply make such a soup and it would no longer be a leap of faith. :-)

Glad you have now noticed more the characteristics of soups and stocks in the E/SE Asian tradition. :-) That technique of briefly boiling the bones and throwing away the water is, as you would have read about in that ramen tonkatsu & seolleongtang thread, an old E/SE Asian cuisine technique, called "fei sui" in Cantonese. One of the posters in that thread also comments that it has been absorbed into French culinary tradition. When one makes phở, for that matter (as a SE Asian soup well-known in the USA and Canada), the beef bones are subjected to this "fei sui" technique - if the maker of the soup is any good. I once demonstrated this technique to a (German-heritage) friend of mine when I made phở for her and her DH by hanging on to the water from the parboiling of the bones and asked her to smell that water versus the now-simmering stock with the bones using fresh water (after the parboiling) and the look on her face was, as they say in those Mastercard ads, priceless. (Of course, in the case of phở, one indeed simmers the stock, not boil it , as the objective is to get clear stock, not milky stock) Both milky stocks and clear stocks are utilized in E/SE Asian cuisine. It just depends on what one is trying to achieve and what dish one is creating and what the "desired" characteristics are. There are some soups where the very slightest cloudiness would be considered undesirable, while in others a lack of opacity/milkiness would (in turn) be considered a defect; whereas in others it doesn't matter and it is simply left to personal preference. The wiki article on "Asian soups" isn't a bad one to get an overview of these things, if one has no knowledge of these things (I'm not addressing you, Norm Matthews, specifically here ;-) ). The aspect called "mouthfeel", part of the characteristics of milky soup/stocks, is a quality which is not dwelled upon in Western cuisine and is part of the "texture thing" that is (broadly speaking) not a prominent component in Western cuisine.

Igor Novara Gorgonzola Dolce, Vella Dry Jack, Kenny's St. Jerome, Ocooch Mountain. La Panzanella rosemary mini-croccantini. Pickled Japanese cucumbers & scallions, toasted sesame seeds.

Indiana breaded pork tenderloin w/ John's Famous Stew (& fixin's) at, where else, John's Famous Stew.

Simple version this time around of duck & pickled mustard soup, but with jerk-rubbed/marinated duck legs. Water, duck legs (cut up), ginger, pickled mustard, Kumato tomatoes, kosher salt, rice vinegar, mirin-fuu. The jerk seasoning residues gave the soup an interesting additional flavor, not at all unpleasant,** although not something I would seek to reproduce as a matter of course. I had munchies with it. :-) Pickled mustard soup (with chicken or duck) is one of my standard, old-war-horse dishes, something I make frequently and eat gladly - a comforting, "desert-island" dish that I would very much miss if I were to be told I could not have it anymore. ** ETA: Quite tasty in its own way as an overlay on the base profile, in fact, even if not the most instinctual pairing of tastes. :-)

• Unsalted butter, walnut halves, Gorgonzola Dolce, heavy cream, spaghettini. • Taiwan A-choy, celery, scallions, French Breakfast Radishes, Kumato tomatoes, (raw) asparagus, Alziari olive oil (this one), 10-year-old balsamic, ground black pepper, Himalayan salt.

I made munchies. Then had skinny wonton noodles w/ a sauce of minced pork, celery, scallions, sliced shallots, garlic, various seasonings plus Maggi sauce. Eaten w/ pickled chopped hot long green chillies.

Prawn wontons. With asparagus & spring onions in chicken stock.

• Asam Heh (Tamarind fried prawns). Recipe from "Nonya Flavours, A complete guide to Penang Straits Chinese Cuisine".¶ I made the optional sauce from the pan residues as well. YUM! I used both sweet (Thai) tamarind pods and sour tamarind pods to generate the macerated pulp mixture. • Stir-fried wong nga pak (Napa cabbage) w/ garlic. • White rice. Had lots of it w/ the sauce (and prawns). :-) ¶ (Julie Wong; The State Chinese (Penang) Association & Star Publications (M) Bhd; ISBN 983-9512-17-X)