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Everything posted by tomishungry

  1. It wasn't the first food memory I had, but certainly the most vivid. My dad was in the hospital, and mom was holding down the fort. Taking care of the kids, working a full day, shopping and cooking for us at night. As a stupid kid, I didn't realize how serious the situation was - dad had been in the hospital for weeks, and we were just told, "he'll be fine". Watching mom getting more and more tired, I got up and started cooking breakfast and lunch to take to work for her. I made a mess, of course. I had no idea what I was doing, and I'm pretty sure the food was both bur
  2. 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
  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 wit
  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 reli
  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 th
  15. I've never seen this covered in a book. The closest coverage like this I've read is when a hacker starts stir frying in his backyard over a turkey fryer, an imported Asian burner, or a grill. There's some coverage in assorted blogs across the internet. Try searching wok + grill, wok + turkey burner, etc....you get the idea. Kenji over at Seriouseats has a great article on stirfying over a grill. Having watched pros at work (I worked at a chinese resto as a kid) and comparing them to home setups, I'd say the techniques are the same, they're just way faster on a pro burner. The sear
  16. Half ounce bottles of tabasco from the early 90's. I use one bottle every few years, then pack up the others whenever I move. They've done about four thousand miles with me so far. I go through the full size ones on a more regular basis.
  17. https://www.amazon.com/gp/product/B008C9UFDI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 The Panasonic oven isn't so cheap, but it's small and extremely straightforward to use. My second one's going strong on 5 years ; I cracked the heating element of my first one after about 8 years, and waited around dallying with lesser ovens until Panasonic started exporting them into the U.S. again. It's one of the few toaster ovens I've used that actually makes good toast. It uses a quartz heating element that's the same basic technology as the Breville, but seems to have a slight edge on
  18. Try this recipe for vietnamese caramelized pork chops. http://www.saveur.com/article/Recipes/vietnamese-pork-chops The marinade has enough sugar and salt in it to act as a brine to keep moisture in. The fast sear (or charcoal in the original recipe) cooks the meat quickly enough it won't dry out. I tried this recipe once with regular pork chops and it didn't work. It relies on having super thin pork chops or slices to get the proper sear and taste.
  19. tomishungry

    Microwave Tips

    defrosting bread before slicing and toasting it (bagel, bun, muffins) defrosting pizza before reheating in a pan to crisp it heating dried shitake mushrooms submerged in water for an emergency soak and soften hot lemon towels warming honey to pour it out of a jar (don't do this with plastic jars) hot maple syrup for my pancakes! melt butter at 50% power so it doesn't splatter (yes, your power levels will vary. 50% @1500 watts works for me) chocolate goes in my mouth before it'll hit the microwave the chamber makes a great bread box when you're not using
  20. there isn't enough wine in the world for me to deal with the elections right now.
  21. Commercial mushrooms are grown in a substrate which contains sterilized manure. Any that I buy are going to take a nice long salt water bath and get thoroughly scrubbed down. A quick run through my salad spinner and everything's dry and clean. I haven't noticed any water absorption, and at least psychologically, the flavor's greatly enhanced. No BS! (couldn't resist). Prep them the way you're comfortable with. I'm comfy with nice, clean mushrooms.
  22. Congratulations indeed! This is one of the best chinese cookbooks I've ever read, and like everyone else here I'm a pretty avid reader and cook. The only other book that even comes close is Barbara Tropp's Modern art of Chinese Cooking.
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