TicTac

My 6 year old has Celiac so no gluten in this house, hence why I am forced to go straight cornstarch/rice flour. Produced a great crust though, paired that with some GF Panko crumbs for the schnitzel we had the other day. Quite good.

And then sub out the rest of the flour for rice flour!

ocean trout / Meyer lemon tartar w crisp chicken skin dark meat chicken “schnitzel” / slap yo mamma crispy potatoes / braised romaine

Amazing. A good friend has enjoyed her food and praised it as well. You can see the wok-hay oozing from that dish. Unreal. But with a volcano like that powering things, not surprising!

My Japanese fish guy called me yesterday to tell me they were getting some really nice ocean trout in…so that’s what was for dinner (grilled kampachi collar for good measure). Seared the belly for 36 seconds per side.

Really long (cooking) chopsticks!

Very interesting. I had assumed, like radicchio or endive that each specimen may vary in terms of bitterness, but that chart and the cringe factor kind of scared me away. Perhaps one day if someone else makes it, I will try it out. Not sure it would go over well if I cooked it up for my 8, 6 or 4 year olds...sure would be interesting to see their reaction, though!

Looks great (as usual). Can you compare the level of bitterness of bitter melon to any other veg? Say for example radicchio? Never tried BM, but have always been interested (I like a little bitterness, but nothing overwhelming).

.....must.......resist........ 😛

Looks great. But why cook the cod before you cook the cakes?

Good idea. Amazingly we can get live conch here (Canada eh!?). My suggestion as a substitute if you can find it would be arctic surf clams. VERY similar in texture. edit: @liamsaunt already offered this suggestion, clearly I should read the entire thread before replying! Oh well, great minds and all that jazz...

Try this plus adding some vinegar to the water.

Ken - curious, I have had this at a few local Malaysian places and never detected garlic in the chilli sauce (I do not tolerate garlic very well, so I would know!). Always tons of ginger, but never garlic. Is garlic traditional or just in your preferred iteration?

SNOW?! I still see green stuff!! This be snow…

I rarely cast the first stone.

lol! My family is quite used to it. Whether I cut the chicken off the carcass or my little ones chew it off (I happily eat their leftovers anyways, no big deal - and no boil to 'sanitize' those scary little germs!!!) For those with any unfounded fears, the iddy biddy germs will be all but gone after a good roiling boil. And any that get through will only make your immunity stronger. And not to mention that wings make some of the best stock! Also make sure to deglaze the roasting pan and add that to the pot as well.

Have I been eating 50% half blood burgers all this time!? Damn muggles!!!

Took a shot while shopping today of the typical (non butcher) wings I buy. Was very relieved to see they only contained…..wings!

Ever since COVID started my desire to not waste ANYTHING has amplified 10x (I have always been very environmentally conscious, but our current situation seems to have magnified that). That being said, curious if I am the only one who saves chicken bones (from any part of the bird) to make stock with after the fact? When I told some friends about this they turned their nose in disgust "after they have been in peoples mouths!?" - I laughed and assured them the rolling boiling liquid will surely kill anything to concern yourself about. Curious if I am the only one slowly going nuts 🥜

Our overlord, Google. Granted its a somewhat debated topic, but where there's smoke.....surely the EU banned it for good reason. Even if there is a chance that it poses dangers, it's presence in Chicken wings (or any other food for that matter) is absurd and unnecessary.

EU has always been smarter than than US (and at times, Canada as well) when it comes to food/product safety. From what I have read, "there's damning health research around Carrageenan, suggesting that it is not necessarily safe to eat. It's been linked to IBD, IBS, rheumatoid arthritis and colon cancer and is thus banned in the European Union" I wonder if they use it in fresh product or only frozen (I only buy fresh wings).

That explains it all.

I kind of guessed that the South probably used more Coconut milk due to climatic allowances. no wonder my curry leaves taste so good in coconut milk curries! Alternatively to the above method, use a microplane for the ginger. I freeze my ginger and its so easy to do this way. Just melts into the dish.

If you have whole cumin, etc - toast those spices before using and grind. Also I would amp up the amount of spice they call for. Also grate the ginger, slices will not impart nearly as much flavour. Same for your whole chili's, as noted above. Also, from my slowly growing knowledge on Indian cooking, they typically use heavy cream rather than coconut milk. I tend to reserve the coconut milk for Thai curries.

I buy either organic wings (nice small ones which do not look like they have been taken off a pterodactyl, which I can only assume are air chilled, but I will look further next time) or from my butcher, who sources everything from 200km farms. Curious whether the packaging laws here in Canada state that a disclaimer such as what was posted above is required. The more I read about that seaweed extract the more it scared me! Nasty shit. In terms of other wings, I have tried to cook duck wings, but they are tough as hell. Turkey wings are great.