Duvel
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Posts posted by Duvel
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Little one requested “dim sum” for today’s Pizza & Movie night. Specifically xiao long bao and spring rolls. I am very certain that while the kid had probably more xiao long bao in his life than most westerners, I am also pretty sure he never had a spring roll. At least not in the faux-chinese egg roll takeaway sense that I was envisioning. But hey …
Made some egg rolls from scratch and pimped the “menu” up with steaming some commercial (& frozen) xiao long bao, siu mai and har goe and threw in some panfried gyoza for good measure.
Served on IKEA plates, because … you know.
The leftover spring roll wrappers were shredded, fried and dusted with Mission Chinese’s magic dust, as employed on the linked chicken wings.
Finally, some chocolate ice cream, wrapped in mochi dough.
All enjoyed while watching Studio Ghibli’s masterpiece Totoro. I can’t decribe how happy I am that the little one enjoys this movie as much as we do. If you haven’t seen it and feel any connection to Japanese culture, please do something for your inner child and watch it. You won’t regret it - I promise 🤗
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5 hours ago, Okanagancook said:
@Duvelthank you for posting the recipe. Love lamb so I am going to made this for sure.
i don’t see how much rice you like to use and what kind of rice do you prefer?
cheers
Thanks, @Okanagancook - corrected !
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7 hours ago, KennethT said:
Do the walnuts act as a thickener or are they more about flavor? Reminds me of some Nyonya curries that use candlenuts in the rempah that act as a thickener.
I think it is meant for both: this walnut garlic paste is used in a lot of Georgian recipes, and provides a distinct flavour, although I have to say that in this soup the flavours are already quite strong so it is more of a background element. It does thicken the soup a bit.-
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This is my take on Kharcho. It might not help you to win over you Georgian mother-in-law, but it is very tasty and reheats well. Plus my little one likes it a lot …
Ingredients:
~400 g of minced lamb (or beef).
1 medium onion, chopped1 spear of celery (can use more if you like), chopped
~1 L of lamb stock (or beef)
some oil
1 450 g can of chopped tomatoes
salt (to taste)
1 tsp ground coriander
1 tsp smoked paprika (pimenton de la vera)
80 g walnuts
2 cloves of garlic
50 g long grain rice, washed - can use more to make the soup more stew-like1 tbsp tamarind puree (or more) - sour plum puree is traditional, but any source of fruity sourness works from my point of view. Tamarind is great, but lime juice could be substituted.
chopped cilantro
(chopped dill, chopped parsley - optional) - Dill works magic here !
Method:Heat oil in a large pot. Add minced meat and brown slightly. Add chopped onion & celery, sweat aromatics for some minutes. Add tomatoes & stock, add some salt and simmer for maybe 15 min …
In the meantime, grind walnuts, garlic, spices to a more or less fine paste. I preroast whole coriander seed, crush them in a mortar, add garlic, crush, add walnuts, crush and finally add paprika. You can add a bit chili here if you like as well.
Add washed rice. Simmer for about 20 min until rice is tender. Add walnut paste, simmer for 5 more min. Check and adjust salt level.
Take off the heat. Add herbs and tamarind paste. Let steep for about 10 min, then check final seasoning and serve garnished with some herbs.
Reheats pretty well and is best enjoyed with some flatbread.
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44 minutes ago, weinoo said:
Is it like a feta?
Yes. But made exclusively from fatty sheep’s milk. It is rich, savory, tangy - a very nice derivative …-
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5 minutes ago, rotuts said:
who got the egg ?
I would have politely waited for it
Hahaha - not in my family. I offered a piece with half of the egg to my wife. When I cut it, the little one saw the yolk was still liquid, got excited and so the other half went to him …But (and not pictured): I made two Khachapuris 😝
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Bit of a Georgian inspired dinner tonight …
The Kharcho, prepared already yesterday and rewarmed, which improved the already pretty tasty dish …
Accompanied by Nigvziani Badrijni, or eggplant rolls filled with a kind of walnut-garlic pesto …
And a Khachapuri, with plenty of cheese, including this lovely brined sheep cheese I recently discovered …
I will post the recipe for the Kharcho tomorrow in RecipeGullet, @Tropicalsenior. After dinner, my night cap (and the new episode of The Witcher) is waiting 🙏 …
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39 minutes ago, Tropicalsenior said:
I had to look it up on Google and when I found this recipe it looks good. Is it anything like yours? And do you think I could make it with pork. Our beef down here is terrible and it takes about 4 hours of stewing just to get it edible.
I do like it with lamb the most, actually, and will post a picture tomorrow, recipe too, if you are interested. It is a well spiced, fairly „strong“ tasting soup and with that being said I would not hesitate to make it with pork if the other meats would be unavailable*. Concerning the stewing part - my recipe uses ground lamb (or beef) because thats the version I tried first, so it is not an issue.—-
*And as Georgia has been scrapped from this year’s travel destinations I don’t have to fear the wrath of some Georgian grandmas for lack of authenticity. And neither should you 😉
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30 minutes ago, Honkman said:
Looking on their menu they have “Doener gross” and “Doener big” - both are with salad and sauce - so is the “gross” German size big and the other one “American” size big ?
Pretty much. „Döner groß“ is pretty much universal a quarter of a large flatbread stuffed with plenty of meat. You‘ll find that basically any Döner shop as the standard. There is usually no „regular“ size; girls and kids go for the „Döner klein“. The „Döner Big“ uses a slightly smaller flatbread, but half of it and is stuffed with a ginormous amount of meat. It could be considered „US size“, but I guess that they use the term „big“ because „groß“ was taken, as was „Spezial“, so its the next best thing to describe the next larger size. I do like Döner, and the meat in particular, but for me with the amount of meat stuffed in the bread the ratio is off a bit in that one. -
I prepared a huge pot of Kharcho, but then felt it would be better the next day. Which presented a welcome excuse to get a Döner …
Döner from „my“ trusted Döner shop in the next town. Buying Döner actually is a matter of trust: proper quality meat, consistent spicing, freshness … one can hide a lot of shortcomings in a Döner skewer, and many do, so having a good shop close to me is important to me. You can find the definition of Döner in a German context here.
Döner (whole stacked veal slices, no minced meat, minimum spices, properly browned)
Iskender Kebap*: same Döner meat, layered on roasted cubed flatbread, topped with thick yoghurt, bit of tomato sauce and molten butter - my favorite !
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* sorry for the crappy picture - family had already indulged.-
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The one with the most “agressive” bubbles. I’d guess either of the two “club sodas”. Gerolsteiner is not strongly carbonated …
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On 2/13/2022 at 3:34 PM, liamsaunt said:
Lightly blackened grouper tacos
You’d think by now I would know most of the popular preparations …I always wondered why people would actually point out that they “blackened” their food - besides literally everytime hearing Metallica’s “Blackened” in my head when I read this I was somewhat positive that it means “charred”. But when I read that even @liamsaunt seemingly blackens on purpose I decided to google it. Who knew* ? Another eGullet moment for me …
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* besides all of you, of course. But I am trying to make a point here 😝
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Oh dear …
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The sweet ones in syrup are probably the origin of ozoni, the Japanese New Year dish. The latter is famous for dozens of deaths each year in Japan from slurping the hot soup and inhaling one of the very sticky rice balls with an unfortunate fatal outcome. Is this a phenomenon in China as well ?
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Beef neck was on sale this week, so I got myself 2.5 kg and made Marcella Hazan’s ragù alle bolognese this morning. I used an open red wine instead of the requested white and found that the result was still perfect.
Having a little more than 5 kg of ragu at my disposal I made a lasagna tonight. Ragu, besciamella and fresh lasagna sheets (commercial). Mixture of parmigiano and provolone dolce (‘cause that’s what I had open in the fridge). It is a simple dish but boy … this is sooo delicious. Thanks, Marcella !
Yes - the Ikea plates indicate this was consumed while enjoying a movie for this week’s Lasagna & Movie night - Hotel Transylvania 4.
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2 minutes ago, weinoo said:
Both? Thanks!
In that case I do not have to put you on my “ignore” list for posting such an obscenely delectable dinner …It’s time I’ll get to NYC.
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I cook bare chested*. Like all men in my family I am blessed with the Yeti gene which means I can simply outgrow stains and various failed cooking attempts**
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* I know you didn’t know that …
** except when making marmalade (see the “I will never again …” thread). But then again: scars are a man’s proof he has accomplished something in life and looking like a partially shaved llama has its own merits.
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1 hour ago, gfweb said:
I usually salt lightly just prior to bag and SV and then sear.
Studies are called -for
The presear/resear sequence leads definitely to faster browning. But it adds a step and frankly, I do not do that anymore (and add butter in the final sear to get the color right) …-
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2 hours ago, KennethT said:
When I cook meats SV I usually don't salt prior to bagging - I find that it changes the texture giving it a cured meat consistency. My best results came from a fast hard sear, then bag and SV, then pat dry, season and resear.
From my experience, that cured meat consistency is an issue with longer SV cooks (e.g. for not standard steak cuts). For a strip steak that stays in the bay he for 2h at 51 oC or so it has never been a problem for me. I always presalt and leave in the fridge overnight for some concentrated flavours. If you want to go funky, the same principle works with fish sauce (25% salt). Draws out moisture and seasons the outermost layer, which equilibrates during the cook.-
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Found some great lamb steaks today and channeled whatever else we had in the fridge into a Turkish themed dinner …
Lamb, SV turkey breast turned Döner, cabbage salad, carrot/yoghurt/mint salad, roasted courgette, zaziki.
Beer and ayran to go with it. A word of caution: this combination in itself is already very filling.
Accompanied by two pides. One basically a khachapuri, the other with Sucuk and some kashkaval cheese.
Luckily, full approval by my toughest critic 🤗
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I am using liquid smoke very sparingly, so my only bottle was still purchased in Hong Kong, more than two years ago.
There are two items I like it with: my favorite is ribs, where I brush it on the full meat slab before springling them with dry rub, marinating them and cooking in a low oven until tender. It gives a smokey background flavor that is quite different (at least for me) from using a smokey BBQ sauce.The other item are chicken parts (e.g. drumsticks) where it is part of an all purpose marinate. I find it especially useful when using together with sous vide, but also marinating and panfrying gives nice results (if you do like this smokey touch).
I read a lot about adding it to chili (as in chili con carne), but I found using smoked paprika / smoked chilis works much better for me.
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4 minutes ago, Dave the Cook said:
It stretches the definition of "martini" a tiny bit, but we liked a cocktail served at Holeman & Finch: Royal Dock (a Navy-strength gin mentioned in the article that started off this discussion) mixed 2:1 with Lillet blanc, a dash of orange bitters and an orange-twist garnish. Since Royal Dock is exceptionally hard to come by here, we've been substituting the high-proof Plymouth. The Royal Dock is a more strictly London gin, so it's a bit sharper than Plymouth, but the latter works just fine.
I was just wondering (as they have Lillet blanc on offer this week at my supermarket): does a “Martini” with Lillet qualify as a Martini (skip the bitters for this question) ?I prefer a straight dirty gin-only Martini, but I have to admit that the sake-infused variety I made recently worked very, very well. It can’t be called a Martini, though …
Where is the borderline on what vermouth-like liquid you may add to still earn the “Martini” designation ?
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You are right, the article suggests that.
But with title and opener focused on wings (hence @heidihs post here in the Cook-Off) I felt closing the article stating that “boneless wings” from Domino’s are seeing reduced portion sizes as well would have been a great opportunity to point out that these are actually not wings and Domino’s is just cashing in on the shortage. But then again I am not a journalist …
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Comfort food on a Friday night - fried noodles. Please note the nice shrimps …
… that had disappeared in the 60 seconds it took me to retrieve the Sichuan peppercorn oil from the cellar.
(Finally I got one as well though - officially they only took them away to peel them. It always helps to protest 🤗)
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Dinner 2022
in Cooking
Posted
My butcher had lovely short rib pieces on offer today. Short rib is not a popular cut in Germany - in fact it is usually sold as „soup meat“ to make stock. I got it at 7€/kg …
With the nasty weather outside I wanted something warm & comforting. I braised it Chinese style with the usual spices, soy sauce, sugar, ginger, scallion, garlic … 3.5h later the whole house was smelling fantastic. We had Köttbullar planned for dinner, but little one decided he wanted to have some of that lovely smelling beef. I diluted the braising liquid with some beef stock, added extra garlic and tomato and made some Taiwanese beef noodle soup*. Took me back to my student time at NTU Taipei.
He enjoyed the soup and some anecdotes from his father’s exploits in Taiwan 🤗
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* with what I had at hand. I substituted some spicy pickled cucumbers for the mustard greens and was surprised how well that worked.