Jump to content

tomishungry

participating member
  • Content Count

    23
  • Joined

  • Last visited

Recent Profile Visitors

814 profile views
  1. I've actually had really good results for grilled pizza, without a lot of extra equipment. I used a Weber silver genesis (the old one with grill tubes running the long way) for all my experiments. I think the grill is a great standin for a pizza oven with an intense heat source on the bottom of the oven. The heat from the bottom really blasts the crust and makes it crunchy and crispy. method 1: thin crust pizza, lightly dressed Put entire pre-dressed pizza directly on a pre-heated grill. Cover and blast at full heat until the crust is set and starting to show nice grill marks. Lower heat until toppings are heated and melted. method 2: normal and thick crust pizza. Heavier toppings, pre-cooked. Preheat grill at high, turn heat to medium. Oil pizza round for extra browning and flavor. Place undressed pizza round on grill at medium heat. The high heat start will put some nice marks on the dough, and give the dough a hit of oven spring. Grill until half cooked and grill marks are apparent. Flip and dress pizza, or hold dough until needed. You can dress the pizza on the grill, or take it off and allow your guests to have a pizza dressing experience. Works great for the kids! Grill covered until toppings melted. You can get great char and crust on the bottom of the pizza by turning the heat back up to high for a bit.This requires some pretty good timing, since it's easy to overcook and burn the crust at this point. I think it's worth it to get the browning on the bottom as well as the top of the dough, but you're going to play with it and overcook some pizzas along the way. Also, I think stones or steels work great. I used to use a cast iron Lodge grill heated for 15 minutes at max grill temperature to cook the dough round. I stopped using it because it was just so unwieldy and heavy to move and clean. If you want top browning on the toppings, grab the blowtorch!
  2. Thanks for your input, everyone! Greatly appreciated.
  3. Mom and dad are from the Shanghai region. I'm actually a New Yorker.
  4. Thanks! Looks like I missed this thread, and its pretty close to what I'm looking for. Thanks Anna N and to everyone else who replied!
  5. Interesting. My personal experience (admittedly limited) has been wholly vegetarian dishes at Chinese temples, with a lot of interesting tofu and soybean product based dishes that I've never seen anywhere else. Those dishes in particular stick in my memory and palate. As for non veg Buddhists, well the middle path has lots of room. But if you look at some the purported "Buddhist Cuisine" recipes on the web, they're just plain nasty. I'm having a hard time believing the equivalent of ham and cheese roll ups are good eats in any cuisine.
  6. Because I'm chinese and I liked the food More seriously, I've been examining vegetarian diets more carefully for the ethical and ecological implications. On the side of good eats, I've been decidely unimpressed by western mass market vegetarian thoughts - bean burgers, impossible burgers made from beets, chicken shapes made of out of seitan and bad stereotypical bean/rice/tofu/sprouts. The chinese vegetarian dishes don't try to imitate meat, they're just tasty and satisfying on their own. Even if they're named mock duck or chicken, it's pretty obvious they've got nothing to do with the real animal. It's different food that tastes good, not some insane chemical filled patty imitating a slab of meat.
  7. I remember eating vegetarian food at a Buddhist temple at events such as (sadly) funerals. It was fantastic. There's plenty of discusion about the cuisine, but I can't find any cookbooks or even recipes online to recreate these dishes. Can anyone point me in the right direction? p.s. I should point out that the "Buddhist" recipes that show up on an easy google search are, shall we say, of questionable authenticity. Hot chiles, garlic, cheese, meats and seafood shouldn't be at all involved in this type of food.
  8. I'll chime in for a Panasonic as well. My original Panasonic microwave went from 1986 to roughly 2010. I did a fuse change somewhere around 2000 for under a buck, and it served faithfully until the day I retired it. It was still working, but I'd noticed cook and defrost times had gotten ridiculously long. My best guess is I'd actually worn out the magnetron with my usage. Barbara Kafka's Microwave Gourmet put a lot of extra hours on the microwave, as did my experiments with accelerating dough rises with bursts of microwave heating. My new Panasonic microwave has been almost as reliable as the first one. The door latch is a little sticky, otherwise everything's working fine. Let's see if I can hit 25 years of usage this time.
  9. I replied to a query asking what was my other favorite chinese cookbook. All Under Heaven is definitely in print, Barbara Tropp's masterpiece The Modern Art of Chinese Cooking is sadly out of print.
  10. All Under Heaven by Carolyn J Phillips. The more I use it, the more I appreciate it. Like Barbara Tropp's book, It's impossible to digest at one sitting. You have to cook from it for a few momths to appreciate it.
  11. Barbara Tropp's The Modern Art of Chinese Cooking. Still one of the two top chinese cookbooks I've ever used.
  12. tomishungry

    Dinner 2019

    You're now offically my hero.
  13. I replaced my vintage 1981 Swingaway in January of 2019 with an ez-duz-it. I'll report back when it breaks or in 38 years, whichever comes first. I thought the Swingaway was fine, but my kid complained it wasn't sharp enough. Wow, these punks are soft.
  14. Yeah, you can do that, or just man up and cook it entirely in one go in the wok. Seriously though, I've done it both ways. Blanching/par cooking is fine, but doing it all with the proper heat control in one pot is way more convenient. I've never seen a professional chinese kitchen take two steps when one will do. If you pre cook, you're obliged to shock everything in cold or ice water to stop the heating process before everything overcooks. That's too much work - it's easier to sear/brown over high heat and then gently simmer for a minute to cook through. Boiling at high heat as the OP did is too hard on timing for non-professionals to do consistently. Even the pro cooks I've seen turned the heat down to a simmer so they wouldn't compromise the texture of the longer cooking veggies.
×
×
  • Create New...