huiray

Fried rice with pork belly & stuff. Thinly sliced pork belly, skin removed, frying w/ garlic in pan: Sliced scallions, large-type green onion/negi, trimmed & cut-up Chinese garlic chive flowers and stalks. The vegetables went into the pan, several-days-old Basmati rice, seasoned to taste. Topped w/ freshly deep-fried sliced shallots.

• Simple deep-fried soft tofu slices, fairly thin. Finely cut raw Napa cabbage heart. Lingham's Hot Sauce mixed w/ fresh lime juice & chopped de-seeded hot long green chilli. • Fried rice, with sliced pork belly, garlic, Chinese chive flowers, scallions, sliced negi. More details in the pork belly cook-off thread.

You're welcome and thanks. P.s. I made the "soup version" of the Ibumie Har Mee with different additions (including some nice fresh prawns/shrimp) and a more involved gussying-up a little while ago. See here. I notice now that I said it was an Indomie package in that post - it wasn't, it was an Ibumie package.

Dinner last night: • Bittergourd & beef stir-fry, with lots of garlic. Sea salt, a bit of gula melaka, a splash of ryori-shu. • Harm Choy Tong (salty/sour pickled mustard soup) (鹹菜湯), with short-cut pork spare ribs, tomatoes (canned), sliced ginger, salt, rice vinegar. • White rice.

Linguine [De Cecco] with Hazan tomato sauce (chunky) & Pecorino Romano.

rod rock, thanks! Any chili sauce of your liking will be fine, really, except maybe the "really overpowering ones" (hot-for-the-sake-of-hotness types). The combined sauces here already had chili sauce in it but if I were to have some extra sauce I'd go for a slightly sweet-sour-one - maybe some Lingham's mixed with some lime juice. That is a common combination I use, in fact.

I think one just simply needs to think of these pieces of meat as "pork", and not as "pork chops". Most of the suggestions go along this route. Treat it accordingly then. IMO the cut of meat called "Pork Chops"in the Western idiom is such an artificial cut, and might stand some thinking about it outside the usual parameters.

Ah, I see, thanks. What do you call the "mid-day meal", in general, though? "Dinner" or something else? What about the meal you have in the evening or nighttime - do you call that "supper"? Or "tea"?

Lovely! I'm wondering, though, what the chinese characters are for "cha misua"? [What dialect group are you, if I could ask?] Normally, I would think of "misua" as "meen seen" (Cantonese) = 麵線 = Mee sua (Hokkien) = thin WHEAT noodles. Is there another name for the rice noodles you used?

Time to kick this thread up a bit. (Isn't anyone else getting some nice or interesting things?) Yesterday: Indy Winter Farmers' Market: • Several pounds of red, yellow, orange carrots. • Reasonable quasi-"winter-type"¶ fresh spinach (two different vendors). • Fresh shiitake mushrooms. • A dozen farm eggs. • A couple of "chicken frames" (grass-fed chickens), lots of meat still left on, for stock/soup. Amelia's Bakery: • Half a loaf of semolina bread. Claus' German Sausage & Meats: • Zungenwurst. • Westphalian ham. • Coarse Braunschweiger. ¶ "Winter spinach" - I love the spinach grown in winter when the plants get somewhat "stunted"/squat, with thick reddish short stems and thick smaller leaves. What I regard as "real" winter spinach are much sweeter and more tasty with great texture compared with "summer spinach". Only available (in my area, anyway) from farmers/growers who specifically plant spinach to grow over Dec-Jan-Feb in hoop houses or equivalent, and usually available sporadically at the winter farmers' markets. The ones I picked up yesterday were at $10-12/lb, which is typical. The spring/summer varieties are much cheaper, of course. When "true winter spinach" (in my books) is available I splurge and get a BIG bag of it, then simply blanch it in oiled hot water, drain, dress w/ a little oyster sauce or ponzu sauce plus white pepper, and stuff my face with it. :-)

Looks nice. Just to confirm - your "dinner" is the same as "lunch" a.k.a. the mid-day meal, yes?

Early breakfast today. (Breakfast Part 1) • Ibumie Penang Har Mee (prawn flavor) - Mi Goreng (mi perisa udang) [this is the dry version]; with hard-boiled eggs & deep-fried tofu puffs (cooked in the water for the mee). Dressed w/ additional fresh deep-fried shallots & chopped scallions. The sauce for this (five sauce/condiment packages enclosed in each package of the mee) definitely smells of belacan, nice, at least before mixing everything together. :-) Another breakfast later. (Breakfast Part 2) • Miso soup w/ fresh spinach. (Katsuobushi [Yamaki] in water, boil; filter; reserved broth simmered w/ soft tofu sliced into rectangular blocks, some dried wakame [Hirokon Foods] tossed in; then chopped scallions followed by a slurry of mutenka shiro miso [Maruman] and the whole brought to a simmer again. Poured onto washed fresh spinach leaves (smaller ones only) in a bowl. • Pickled cucumbers & trimmed scallions w/ toasted sesame seeds. • White rice w/ generous wasabi fumi furikake [Ajishima] scattered on top and smooshed in with the chopsticks. (Had three bowls of this!)

Lunch today: • White asparagus, seared in a hot pan w/ a little oil & sea salt. With some bunapi-shimeji (white beech) mushrooms, tossed in the pan after doing the asparagus. Dressed w/ finely sliced Napa cabbage heart & scallions (green part only). • Coarse Braunschweiger, Zungenwurst & Westphalian Ham [all from Claus' German Sausage & Meats]; with semolina bread [Amelia's] (& butter).

I've never done it, but I believe that is the only way to do it that Next recognizes as a "proper way". I believe they also require the transaction to be verified/confirmed by them. They want the transfers of "ownership of the tickets" to be registered in their computer system - I think you can still call them, but account holders would do so in their "Manage Account" page on the Next website, after logging in, at the bottom of the "Tickets" section on that page, by hitting the "Transfer Tickets" button and going through the process that is called up there. My understanding is that the transactions on Facebook are quite effective. I've heard/read about highly desired tickets from individuals being snapped up within the hour, sometimes within minutes. Selling tickets on the "black market" or on other forums (e.g. Craig's List) is discouraged by Next, and (after the very initial period years ago) have stated that they may invalidate tickets sold for a premium if they become aware of it.

I talked a bit about some of my egg preferences in this topic and in the following post there. Additionally, another thing I frequently do is to break a couple of eggs directly into the broth/soup mixture of whatever "instant noodles/ramen" I am cooking and gussying up, in a single pot, and poaching them in situ. Sometimes I'll poach them separately then add them to the bowl of gussied-up stuff, or even non-gussied-up stuff as the case may be. Nobody seems to have mentioned Fried Rice? Of course you would be perfectly acquainted with all manner of variations on this wide-ranging dish, I imagine. For myself I tend to "scramble the eggs in situ" while the rice is being made, in the same pan. Sometimes I'll cook it separately as a plain omelette, bubbly and browned (in the SE/E Asian manner) then chop it up into strips and add it to the fried rice as it is being finished - I'll do this with Yeung Chow fried rice (Cantonese style), for example. ETA: Oh, Pasta carbonara, of course, done the "traditional way" with just egg yolks, Pecorino Romano, guanciale, pepper. I haven't done it for a while but have also made one or other of the various Cantonese-type (or otherwise) "steamed egg with xxx" dishes - e.g. minced pork stirred w/ beaten eggs and then steamed in a suitable dish and variations thereof; or some variation of chawanmushi with xxx added to it. I'm sure I'm leaving out lots of others I do...

See here: http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955871#entry1955871 Re: the "5 minute method" - more correctly it might be "bring eggs to boiling in a pan/pot of water, shut off heat, leave for 10 minutes". It works, quite nicely, for "hard boiled eggs". Crack the end of the egg afterwards before resting in cold water and before peeling, to allow the sulfur-derivative gases to escape and avoid the grey ring around the yolk.

Well, Edward J, to each his or her own. Your kitchen, your rules. It might be an idea, however, to consider that some kitchens and chefs may not agree with your opinions. (When you stated "in the kitchen we cut with a knife" that implied ALL kitchens, because you offered no caveats) Or lots of diners in those parts of the world. For that matter, lots of people like sucking out the marrow from chicken and duck bones, and if presented with a dish like one of these Cantonese/Chinese roast chickens/ducks, where all bones were intact and cut only at the joints, they would be aggrieved. I for one would be. For that matter I can't say that I have ever encountered "a lot of bone splinters in the meat" in dishes of such things where they have been chopped up in the Chinese/E Asian/SE Asian style. It's not zero fragments, but nowhere near "a lot". Not even when I do it myself. ;-) As for eating around whatever splinters there are, I have no difficulty whatsoever doing so, and neither do millions of people in E/SE Asia.

• Chicken leg & thighs, cut-up across the bone, plus a cut-up stray chicken breast, tossed w/ {finely cut red onion & some chopped smashed garlic sautéed w/ vegetable oil; curry leaves (கருவேப்பிலை; Murraya koenigii), ground cumin, ground coriander, ground turmeric, hot red chili powder, (green) cardamom pods,some more oil}; sea salt; water to cover plus a bit; simmer; then sliced red Yukon potatoes; then hot green chillies towards the end. Seasoning adjusted to taste during cooking. • Sliced green cabbage, sautéed/stir-fried w/ browning, in a very hot pan, w/ some Himalayan salt tossed into the almost smoking oil and a good handful of whole white peppercorns. • White rice (Basmati).

Here, try these videos. Chopping? Most definitely. Wood chopping blocks? Yes. (Hmm, I don't see anyone in them producing firewood with their implements, though.) Quality of knives and workmanship? That too, at least for the professional stuff. (Of course, some will say that Japanese knives are better) Note that the last two vids were NOT taken in China or HK. ;-)

I had this for breakfast today. :-) About 2/3 of a medium-sized head of cabbage went into the prep; about half of that shown on the plate.

Early breakfast: Finely sliced shallots sautéed w/ olive oil, a half-dozen cloves of garlic (very lightly crushed, de-skinned) tossed in, then finely chopped green cabbage (lots) plus a couple spoonfuls of rendered chicken fat/schmaltz. After stirring around on high heat a good splash of chicken broth added, the mixture stirred/tossed and left to cook a minute or so. Blended w/ leftover ground chuck–tomatoes–onion–celery sauce (from here), a stick of cinnamon (broken into two) pushed into the mix and everything covered and simmered for a short while. Left for a few hours then reheated & served with and over fresh radiatore [Nicole-Taylor's], garnished w/ chopped parsley.

Lunch today Part 1: • Agedashidofu chez huiray. I used a 1:1 corn flour/tapioca flour mix for the (generously applied) coating. Dressed w/ katsuobushi & scallions; plus a few splashes of shoyu. Lunch Part 2: • Filet-O-Fish (2 for $4 today!!) & a small fries. :-)

A late dinner last night: • Capellini #9 [Ferrara] – smothered with a sauce made by: sautéing smashed chopped garlic & sliced red onion in olive oil till browning; scrambling ground beef chuck in that followed by generous amounts of grated carrots & finely chopped celery; adding a can of whole peeled tomatoes [Red Gold] and chopping up the tomatoes into quarters w/ the spatula; adding some light soy sauce [Pearl River Superior] & vinegar [Kong Yen "Aged Gourmet Rice Vinegar" (陳年酢)]; some dried bay leaves & dried thyme; then simmering for about 1/2 to 3/4 of an hour or so till done and nicely blended w/ oil floating on the top. • Chicken broth w/ fatty chicken skin & lots of chopped scallions & coriander leaflets. p.s. Before the purists complain - nowhere in my post above did I mention the word "Italian".

Ditto. Technically a sauté would be with pieces of meat or stuff, but if he's going to cut it off the bone, flatten it then "sauté" the whole flattened pieces he's pan-frying it because technically that's done with big(ger)/whole pieces of meat/stuff. Both with a little oil to cover the bottom of the pan; sauté technically at a slightly higher temp, pan-frying technically at a slightly lower temp. The suggestion of flattening the cut-off piece of meat is not a bad one at all, I think - or make it into a sort of schnitzel, after breading; or do the equivalent of an Indiana pork sandwich, although that is usually done with flattened pieces of pork tenderloin. How about flattening it completely and frying it into a crispy "chip", similar to what heidih mentioned... Or simply cut it up into small pieces and do a stir-fry with it with suitable vegetables of one's choice.

Whatever the variation, how cold do you folks like it? With or without ice bits floating in it? Shaken or stirred?