Maison Rustique
-
Posts
1,197 -
Joined
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Maison Rustique
-
-
@TdeV, I've had the same issue with foaming dispensers and I also sometimes make my own or use concentrated soap that you dilute. I find the pumps last longer if I use distilled water to make the soap. And if they fail, try taking the pump and soaking it in a white vinegar solution to clean it out. Sometimes helps. I think a lot of this issue has to do with how hard your water is.
-
1
-
-
Nope--just my antique Weber kettle.
-
22 hours ago, lemniscate said:
For what it's worth, I had a Zo breadmaker from the 20th century that had the same problem, cemented in paddle. I just gave up and lived with it. Eventually the motor started squealing (10+ years old) and I retired the thing.
I remember @andiesenji said she would remove the paddle after the kneading process and before the rise/bake process to eliminate the paddle getting cooked in on her unit.
Gravity may work.
I always take it out of my Breadman before baking, too. I never thought about the paddle getting stuck on, I just don't like a big hole in the bottom of the loaf.
-
I have the skinny type and it is increasingly difficult for me to hold onto with my arthritic hands. I'd trade it for a paddle type any day.
-
1
-
-
Made yesterday and will have for supper this evening. RG beans, Christmas ham and collards.
-
5
-
-
Forgot to say that the curry recipe does sound really good. I may need to re-think this!
-
1
-
-
Yes, RG Black-eyed peas with collard greens (unless the grocery store is out of them) and ham. I usually make posole, too, but a friend gifted us a couple of filet mignons and scalloped potatoes and I'm already braising some beef short ribs, so we have more food than we'll know what to do with for a while.
-
1
-
-
-
Since I'm not a peanut fan, I like version a lot!! Going to try it after the holidays/leftovers.
-
4 hours ago, HKDave said:
I had no idea when I posted the above that it would become something of a standard for this dish, re-appearing sometimes with little or no alteration, or attribution to Gourmet, in articles, blogs and even a cookbook over the years. If you searched the web for an African Chicken recipe in 2004, I guess this is where you ended up.
In retrospect, it sounds like a ridiculous recipe. A cup of minced shallot? Half a cup of minced garlic? I later tracked down a copy of the Gourmet magazine this appeared in (August 1991), and yes, what I posted was more or less correct. But as I said upthread, by 2004 Henri's Galley was using a different recipe.
I still spend time in Macau, and in the decades since the original post I've encountered several versions of the dish, including two accompanied by claims that their (different) families had invented it (both in post-WW2 Macau; it's not an ancient dish). That's a dispute I don't want to get involved in, but the Gourmet recipe I posted was nothing like either. So it's time for an update.
The dish seems to have 2 main schools... with peanuts or peanut butter in the sauce; or else just coconut-and-chili based, without peanuts. Neither of the "inventor" dishes had peanuts, and the version taught and served at the IFT, Macau's government tourism school, also doesn't. Me, I prefer it with peanut. Here are simpler recipes, the first with peanut, the second without:
This is more-or-less the current Henri's Galley recipe (from Macau News, March 2023):
1 small Chicken (abt 1kg), halved and flattened
2-3 cloves garlic, chopped
100g med-hot fresh red chili pepper, chopped (see note below)
1 litre chicken stock
1 small plum tomato, chopped
2t tomato paste
1T peanut butter
30g ground coconut
cooking wine
Olive oil for frying
Brown chicken well in a saute pan. Set chicken aside.
In the pan you used for the chicken, soften garlic and chili in olive oil.
Deglaze with a glug of the wine, then add the stock and all remaining ingredients.
Add the chicken back to the pan, bring to a simmer
Lid on, cook +/- 12 min (depends on chicken size) til done (can also chuck in oven)
And this is more-or-less the current IFT recipe (from a demo by an instructor, so not exact):
Sauce:
1 red med-hot chili pepper (see note below)
3 cloves garlic
1 shallot
grated coconut
lemon zest, paprika, white pepper, salt to taste
Puree all above w/ 1 can coconut milk
1 small (abt 1kg) chicken, halved (IFT serves boneless in their restaurant, but I wouldn't)
Brown chicken in butter in an oven-safe pan, then add the above sauce.
Bring to a simmer, then put the pan in a 200c oven for 15 min.
Note for both recipes: the red chili pepper used here is similar in size and heat to to a red "Anaheim" chili pepper in North America. If needed, you can sub red bell pepper for colour/volume, with a smaller quantity of a hotter pepper (or a red pepper powder, such as cayenne) to taste for the heat.
And why is it called "African", despite being invented in Macau? I used to assume it was because of the from-Africa peanuts, but finding out that the dish probably didn't originally include peanuts quashes that. The most plausible story, of many I've heard, was that when it was first put on a menu here, the restaurant wanted a name that warned people that it was spicy (by Macau standards), and it was thought "African" would be exotic enough to do that - despite the fact that chilies are from South America, not Africa.Thanks for the update!!
-
@Shelby, I had forgotten about those mushrooms. It looks perfect for that meal! I wish now that I'd added mushrooms to my food order.
-
4
-
-
@Smithy Thank you so much!!
-
1
-
-
Our Christmas has been postponed until tomorrow. We had a big rain storm move through the area over the past day or so. My sister's house took in so much water in the basement that the pump went out. They had to spend the night bailing out water to keep it from reaching the furnace and water heater. We will do it tomorrow, though there is supposed to be snow by then. After all my years of living in So. Calif, I'm still not keen on driving in snow, but we'll work it out one way or another.
I just pulled out some steak tips to defrost and will braise with carrots and potatoes. And make a salad. Cake for dessert. A mini makeshift Christmas.
Best laid plans...
-
1
-
10
-
-
I can't tell from photos or the video. Is the round part on the opener level/straight? I ordered one and it looked bent to me. I contacted them and they sent another and I've got the first one ready to return. The second one arrived and it is the same. I can't figure out if they are defective or supposed to be that way. Would you be able to post ore photos of the under side of yours, @Smithy? Thank you!
-
2
-
-
I came down with a bug a couple of days ago and then husband also didn't feel well yesterday, so we cancelled our lunch with family. I did get some Maple Bourbon Pecans and Spicy Herb Mixed Nuts made for gifting and nibbling throughout the holidays.
-
5
-
2
-
-
Nothing like an Irish Coffee at the BV. Thanks for the video @weinoo!
-
2
-
-
At some point over the past year, I tried Effie's Homemade Oatcakes. I was instantly hooked. I have continued to buy them but they are really not in my budget. I will try making them. Thanks for posting this and the recipe!
-
2
-
-
Thanks for the cheese report, @FrogPrincesse. I'm going today and likely would have picked up some of these. I got that baked ricotta last time and found it just as horrid as you did. I should have posted about it to save others from making the mistake.
-
1
-
-
I'm a casual sort and I wouldn't hesitate to make either chili or posole for a dinner guest. Hearty and fun food that you can make stove top and serve with lots of various toppings to suit each person.
-
3
-
-
I failed to take photos, but a few days ago one of our neighbors brought us some Christmas cookies, bourbon pecans (I need to get the recipe from her!) and Ghirardelli peppermint bark. Then, yesterday, our next door neighbor brought us pastries from his daughter's bakery (The one I posted about before Rai's Bake Shoppe)--various croissants and pop tarts. We split a fudge pop tart and a cranberry orange pop tart last night and they were flaky and dellicious.
-
5
-
-
How terribly sad. I feel like she just posted in a recent thread, but it has probably been longer than I thought. Maybe in the Christmas prep thread? I can't imagine not seeing her posts everytime I visit eG. RIP heidih and thank you for your part in making eG a fun and helpful community.
-
3
-
-
Thank you, @rotuts!
-
1
-
-
The slightly smoked salmon is a canned product? I want to be sure to look for it next time I go.
-
I tried that Tikka Masala last time I went to TJ's and we liked it a lot! Great for what I call fast food (as opposed to greasy burgers and cold fries).
-
3
-
Restaurant Food Fashions or Gimmicks
in Food Traditions & Culture
Posted
I have an aversion to eating food that is on the table. Even if it is on paper. I would hate that. And it sure doesn't leave you much room for your drinks or whatever. In that last photo where they are dumping the wok, I see the corner of a phone right next to it. I'd be having a heart attack if that was my phone.