gus_tatory

cbel964-- you might be able to make "Total Yogurt" at home, if i understand correctly what it is: --for labneh, or thick Greek-style yogurt "cheese", drain full-fat yogurt overnight in 2-3 layers of cheesecloth in a sieve. makes excellent tsatsiki and dips. what am i eating right now? whole wheat toast, taramosalata, cold green tea with mint...

ok KatieLoeb-- nice food blog by the way. but you just cinched it--i have to go to Chinatown for dim sum this weekend. there's no putting it off after your soup-dumplings description...

yes; thanks jackal10--! my hollandaise-making differs only from the method illustrated in two ways: --i prefer a lemon-y hollandaise, so start with the juice of 1/2 to one whole lemon. lime is also excellent, but i skip the vinegar step. sacrilege?! --i also whisk 1-2 tsp of the hot water from the bottom of the double-boiler into the finished sauce if i have to hold it warm for a few minutes. it *appears* to make it less vulnerable to cooking/curdling. thanks again! gus

two of you referred to "cotton tofu"--is this the little shreds of tofu skin that are skimmed off during processing? what should i look for at my Korean-Japanese grocer to ensure i'm getting cotton tofu? thanks!

hi Japan board and Jinmyo-- and so (see quote) the inevitable question i've wanted to ask for months: i have my katsuoboshi (bonito flakes), my konbu (kelp), my niboshi (dried fish), and my hoshi-shiitake (dried mushrooms). i also have a nice amber-coloured miso paste. i should reference perhaps the dashi thread for this, but how do *you* make miso soup? if left unattended, i would probably make the ichiban-dashi (first stock), add some negi (green onions), miso paste, and whatever i have lying around that's savoury: shrimp or scallops, sesame oil, a few pieces of a Nova Scotian seaweed i have now (called dulse). but i'm sure i would be a bit wrong... please elucidate, and thanks as usual in advance! gus ps: does this need a new thread?

fantasy sandwich? --sourdough bread, rare roast beef, horseradish mayo, watercress --bacon, whole-wheat pita, mayo, mesclun, asiago cheese --shrimp and potato salad on croissant mmm... gus

thanks for the lesson, jackal10~! i love brothy soups of all descriptions, and so am very likely to be trying this out. i also usually have some stock in the fridge, so have the base ingredients. question: are quenelles as "flexible" as gnocchi, like if i have spinach and parmesan, can they be customized that simply? and wow--it just occurred to me that a bit of ground walnuts or hazelnuts might be gorgeous with spinach and parmesan quenelles... thanks a lot! gus

crabcakes with horseradish-sour cream mesclun leaves, lemon-poppyseed dressing couscous-veggie-stuffed tomatoes, roasted gus

what elyse said; ditto. seriously NeroW, keep up this journal! it's very entertaining...

banana-yogurt lassi half an hour ago kimchi ramen now... i love sundays

bloviatrix-- how did your borscht turn out? tips for someone who has yet to make it? thanks!

the 'rigani' (Greek oregano) we're container-growing this year seems waay too pungent to use fresh; it's almost medicinal in its taste and strength. i am told it's one of the few herbs better dried than fresh?! nice thread, malcolmjolley!

tissue--what is "pollo loco"? sounds like crazy chicken...

another sesame bagel, tahini a chunk of turkish delight (loukooum) blanche de chambly beer, a white belgian

one thing that will definitely be available during my summer vacation (soon!) is river-caught mackerel (saba). am going to try as sashimi and BBQ'd. for whatever reason, there's an abundance of mackerel in Nova Scotia. there's also another river-fish called "Gaspereau" there. any anglers or cooks know what the "real" name of this fish is? ('cus i don't...)

ok, here's the link to the Pho (soupe Tonkinoise) recipe. Pho recipe it's in French: should i be sorry or offer to translate?! gus

Chef Fowke-- am going to try your veal stock as it sounds fundamental and good. it's interesting, the recipe reminds me of one for Viet Pho (Soupe Tonkinoise) that i have from www.telequebec.tv/aladistasio going to go find link because the Pho recipe is amazing...

iced green tea with lime, toasted sesame seed bagel

as you mentioned, Kristin, a part of kitsune udon: kitsune udon recipe

a Belgian 'white' beer, but from Montreal (Blanche de Chambly), and some fried corn tortillas i made earlier, with hummus...

the recipe sounds amazing--just read it. much like a dumpling filling as someone mentioned. i have a question though. what function is the ground rice performing in that recipe--is it both a flavouring and binding agent? thanks! edited: for clarity.

'chicken-fried' steak, cornmeal batter wasabi-mashed potatoes

inventolux's garlic method also works with the side of a cleaver or the flat of your palm, just crush and slip off skin...

ooh, ooh! what zilla 369 said about emulsified dressings: but also, how with some sauces an "infusion" (bearnaise) makes its way into there. also, how does one pick over chicken livers before pate, without making a scary mess? ditto sweetbreads?thanks!

sounds like a good time was had by all! me, i'm awaiting recipes...