Owtahear
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Posts posted by Owtahear
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I also tried to do la zi ji, and I learned some things that will make it better next time. Mine is not a photogenic as liuzhuo for sure....and I added some snow peas to give us some veggies, and didn't have leeks but scallions. Also, I think I darkened some of the chilis too much!!!!
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Yes....as I was so disappointed one time and orders "Double Cooked Pork" and thought I was getting Hui Guo Rou and what I got was nothing even close what I expected and I was really disappointed.
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On 10/23/2019 at 6:56 PM, Norm Matthews said:
That reminds me of a Chinese restaurant where I used to live. They had two menus, one for regular people and one for Chinese customers. We always asked for the Chinese menu then had to have everything explained to us. Some of the food had a lot of those little red chilies. They were good but I had to take them in moderation.
When I go to a Chinese restaurant that already doesn't have one provided, I always ask if they have an "authentic" or "traditional" Chinese menu. That's usually were the good stuff is. Unfortunately, unless you are near a big city, they don't have this.
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Butter is the bestest!!!! LOL I am trying to master the simple Tuscan chicken with brown butter (Pollo al Burro) using a cultured butter. My first go round was okay, but there are some things I want to do differently.
Can't wait to try this again during this next month.
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On 10/26/2019 at 10:16 AM, Margaret Pilgrim said:
This was our experience some 5 years ago. Family unanimously rejected the "prime" grade standing rib beef roast as too rich to be enjoyable. The following year, I switched to "choice" grade, but it still was too unctuous. Since then, rather than patronize our excellent custom butcher, I go to Lucky supermarket and buy their holiday special standing rib roast, usually only around $5.99 a pound. I dry marinate it in salt, pepper, olive oil, garlic, thyme, EVOO overnight and bring to room temperature for several hours before roasting, LOW AND SLOW, 275F for some 5 hours until internal temp of 125F, resting for 20 minute. The result is a tender, robustly flavored, digestible roast. Happy Campers, and many $$ saved.
Interesting. As this year I was thinking of splurging for one of those "prime" aged Prime Rib Roasts. Now you have given me pause for the cause.
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Veal Chop Milanese. With side of penne pasta. Chop was huge. So good and tender. Arugula and cherry tomato salad. Columbia Crest 2012 Red Blend in my awesome Southern Tier Warlock glass. Okay, maybe not so classy. But it all worked.
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Seared Tuna carpaccio with dressed greens salad. Tuna seared, drizzled with a Tuscan olive oil, sunflower seeds, capers and Maldon flake salt. Greens dressed with lemon juice and olive oil.
Tuna was impeccable quality. It was so silky, one of the better I have had in a long time.
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It is amazing to me, I travel a lot, so I eat out a lot and I drive a lot (sales) and much of my territory is not in urban areas with many options. But what amazes me, is those long drives, sometimes when fueling up (gas) I like a little sugar kick to keep me awake during long drives and when you go into these gas stations, the packages of a normal sized candy bar or M&M's is extinct, and replaced by the these bigger sizes........or the fast food with their gazillion ounce soda cups. With all of the concern in regards to obesity and caloric intakes, the purveyors of sugar and salt are doubling down (literally) on serving sizes.
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Wow....looks tremendous. The only times I even came close to attempting this is curing salmon.
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Well I love a great ribeye or pork tenderloin as much as the next 'murrican.
I find myself liking more and more "smaller bites", more variety instead of the classic American Big Hunk of Meat (even though it is still great), starch, veggie and side salad to feel good about myself.
I also like Duck and Lamb over any other meats.
But I am more partial to long stewed or braised cuts of meats, or quick cooked cutlets than I am big steakhouse ticket items
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On 9/3/2019 at 8:47 PM, liuzhou said:
Vegetarian "mapo tofu" is a thing in China, but it has its own name. "Mala Tofu".
麻辣豆腐 (má là dòu fǔ)
I love, love Mapo Tofu (even though I see it spelled 100 different ways). But I like it with ground meat (preferably pork). Is this common in China?
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On 9/2/2019 at 9:46 AM, blue_dolphin said:
I prepared dinner for a group of friends the other night. I've made and posted about all these dishes before but unfortunately managed to take only one photo from this meal.
Cocktail: Bound by Venus from Batch Cocktails by Maggie Hoffman. As written, it's rosemary-infused gin, fino sherry and yellow Chartreuse. I made both that original and a vodka version as I know there will be vodka-only drinkers in the group. Some of the vodka drinkers allowed that the gin version was more flavorful - duh!
Nibbles: Brined and Roasted Almonds and Frico from Six Seasons by Joshua McFadden. I used more than half a pound of Red Cow Parmigiano Reggiano to make the Frico. Not sure it was worth the investment but they were excellent salty snacks to go with the cocktails.
Starter: Burrata Caprese with Peaches, Tomato & Basil from Dinner, Changing the Game by Melissa Clark. Four kinds of heirloom tomatoes and peaches from the farmers market with a drizzle of basil/lemon/olive oil dressing. So pretty..thumb.jpg.2dc173a25594106e423baefaad01d03d.jpg)
Main: Pork Shoulder in Red-Curry-Braised Watermelon from Deep Run Roots by Vivian Howard. Pork choices at the farmers market were limited so I went with a nice pork butt roast and cut it up. Cooking this ahead and reheating worked very well.
Rice - I made the version from Shaya's Red Beans & Rice but with Massa Organics brown rice because I know it reheats well and it has nice flavor
Side: Raw Corn with Walnuts, Mint & Chiles from Six Seasons was a good side that didn't need cookingThis photo is actually from a plate of leftovers but gives you the idea:
Dessert: Peaches in Chilled Moscato from How to Eat a Peach by Diana Henry made a light, elegant endingWinner winner ummm.....ummmm...yummy dinner.
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23 hours ago, Paul Bacino said:
I'm all in!!
Just looked a recipe up
And on cue.......from yesterday (I didn't make, I had at a Chinese restaurant
I must have this once a month....or twice....I am addicted.
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Gazpacho and Pan Tomate So many tomatoes......... Oh and some lump crab to put in the gazpacho if you will.
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On 8/25/2019 at 8:24 AM, liuzhou said:
No!
Plain English. I do love spicy soupsMy absolutely new obsession and my death row meal is Spicy Beef Noodle Soup, Chongking or Chengdu style (whatever). My god, this is the greatest thing on earth. I am addicted. That an an order of Xaio Long Bao, and I will die a happy man.
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On 8/25/2019 at 8:22 AM, liuzhou said:
Only in that America. In the rest of the English speaking world, they are both coriander. Leaf or seeds. I love both.
Definitely. Call it whatever you want......I love it
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On 8/7/2019 at 7:38 PM, SusieQ said:
No, I got it wrong, somehow I saw the photo and thought I was seeing something else.
THIS is what I thought I was looking at and THIS is what I'm addicted to:
This is absolutely the bomb!!!! Everyone should have this jar in their fridge. It is so good.
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I made a Corn Soup with Vadouvan spice, garnished with lump crab meat. I juiced a dozen ears of corn, made corn stock from the cobs, made my own crème fraiche, then topped with lump crab and paprika oil
This is liquid gold from my Breville juicer. It is so concentrated in sweet corn flavor.
The only bad thing, my crème fraiche was a bit dense, so it didn't "float" like I hoped which would have made for a more fun visual presentation. Oh, and fresh lump crab meat is always good. The paprika oil had a nice smoky flavor, which added more to it than just visual.
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Chicken Wings O Chicken Wings, how I love thee...... I think I mastered a way to cook chicken wings at home, maintaining a great crunch without having to fry them too long. I made two ways. 1) Is a riff on La Zi Ri (Chongking Chicken Wings) or Mission Chinese Chicken Wings. These were really good, great flavor, popped with spice and umami, the only thing I will do differently is the sequence I put the spice rub on vs the peppers and green onion and garlic.
2) is just classic Buffalo wings. Perfect. I made my own ranch dressing.
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I am going to post this in the corn thread also. But I made a Corn Soup with Vadouvan spice, garnished with lump crab meat. I juiced a dozen ears of corn, made corn stock from the cobs, made my own crème fraiche, then topped with lump crab and paprika oil
This is liquid gold from my Breville juicer
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20 minutes ago, ElsieD said:
Is it this one? https://www.foodandwine.com/recipes/corn-soup-vadouvan
Absolutely. Ari Taymer was the name of the chef. I made this once and it was really good. I got better vadouvan now, so really looking forward to it. When I made, it was a hit.
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4 hours ago, lemniscate said:
I make corn cob stock every time I get a large amount in the freezer. I stash them over time. I use the Instant Pot and the stock is corn forward flavor, does great things when put in a clam or fish chowder recipe.
fyi, the silk can be dried and made into corn silk tea, which is delicate and purported to have medicinal uses.
Absolutely on the corn cob stock. It is so easy and so useful. It is great medium also to cook like cornbread, polenta or grits or something you want to infuse or enhance a corn flavor.
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I am going to make Corn Soup w/ vaduvoun spice that I saw in a F&W magazine. Made it once before. It is fantastic. I live in Western PA and we just have fantastic sweet corn. I got a Breville juicer who just extracts the sweetest juice (milk) from the kernels. I made homemade crème fraiche for it. I think the only thing, I will jazz it up with lump crabmeat.
Will hopefully have photos tomorrow.
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32 minutes ago, liamsaunt said:
Not Portland. Dockside Grill, Cumberland Foreside. It was very close to the house we rented. We ended up driving in to Portland for our other meals and had a much more enjoyable experience.
I go to Portland every year for essentially an eating tour. Not sure where you ate. I usually hit up Miyake, Eventide, Fore Street, Scales, Central Provisions, Duckfat, almost every year with a few others. I love the oyster and the quality of them so much at Eventide, I usually hit them up multiple times.
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Dinner 2019
in Cooking
Posted
I mixed dried and fresh. I had the traditional dried "facing heaven" chils I got online and mixed in some bird chilis. Funny story, so when I was stirfrying them in the oil, the fresh chilis started exploding, and when they did, they released vapors then overtook the kitchen even though I had the hood on and I started to gag and choke! It also made it more spicy than I (or probably anyone) wanted. Lesson learned!!!