mudbug

Two of my absolute favorites with sticky rice: Dim Sum Sticky Rice "Nor My Gai" Recipes: http://www.google.com/search?client=safari...=UTF-8&oe=UTF-8 Sticky Rice with Mango http://www.google.com/search?num=100&hl=en...cup&btnG=Search

Thank you for the replies so far... looking forward to your findings spaghetttti. trillium, Have recipes for the glutinous rice wine? How would this be used differently than regular rice wine? Shiewie, Thanks for the Cantonese pronounciation! I'm wondering if it's used to make Bok Tong Go?

Is this it?

I was told this is some type of yeast... Most likely used in Vietnamese, Cambodian, etc cuisine and probably with some form of glutinous rice for desserts. Never seen them before but willing to use them if someone can steer me in the right direction by way of recipes, etc. Any and all insight would be appreciated. Is there an English name for these? And how is this pronounced in native languages? TIA.

>I think Florence Lin gives a recipe in her noodles and dumplings cookbook; >if nobody else replies with a recipe, I'll look it up and PM you. aprilmei, Could you please pass along the recipe? I'd greatly appreciate it! TIA

Still open to ideas... thanks for the suggestions above!

aprilmei, I may be able to find the lotus seed paste in a can. There are decent Asian Grocers, just not bakeries with ready made goods. Probably just eight people for this dinner. Yes, if you can pass along the recipe, I would greatly appreciate it. mudbuggger@yahoo.com Dejah, looking for something to make by hand instead of fruit, which is a given. Tiny glutinous rice flour dumplings.... please point me to a recipe. ;)

I forgot to mention earlier it would be for this Saturday... So really, any and all suggestions appreciated. No Chinese bakeries within a several hour drive. Have a recipe?

I should have posted this earlier... oh well. Any ideas on something I can make at home? Have access to most, but not all Asian ingredients. Any and all suggestions welcome... recipes and links to sites with recipes especially appreciated. TIA

Get more you say? Well, my friend is saving to move to Japan, one of the most expensive cities in the world so that's out. This wine is what's left in the bottle of a dry red wine blend, he wants to "make something good" with it, something savoury... thought you all may have some ideas. Cooking skills good. Leaning towards Asian influence or Southern influence, but all ideas welcome of course... The more specific you can be, the better.... TIA

CMN. Many farmer's markets produce flyers which show what produce they have available and when which can be a good starting point... You can call your local farmers market and ask: Pennsylvania Farmers Markets.

torchef, Here is another source you may be interested in browsing: Brownie Recipes with Ratings

Yes, Walking Onions aka Egyptian Onions aka Topset Onions are quite winter hardy to zone 3 so they make a great onion for year round harvest even when there's snow on the ground. The green part tastes just like (American) scallions.

Here is a site with photographs as well as common name usages in different countries for Green Onions & Leeks as well as Dry Onions & Shallots. In regards to shallots, it states.... For all those who want to use shallots but don't want to pay shallot prices, I highly recommend growing Multiplier Onions which are incredibly similar to shallots (which are a multiplier onion).... all shallots are multiplier onions but not all multiplier onions are shallots. I literally bought one pound for $1.00 which was probably 30-40 bulbs, planted them, and never had to buy shallots ever again. Besides, you can't get any better than garden fresh produce harvested minutes before you need to cook/eat it.

It's pretty much lettuce, pea, asparagus, and rhubarb season around here so it's still early in the season but in addition to other Texas residences responses... you may enjoy this Harvest Forum which is frequented by long time vegetable gardeners who have fabulous and unique recipes for enjoying their produce.

As mentioned above, the problem is that pasta and bread are processed and refined by the industrialization of our food supply. The more refined it is, the worse it is for you as a human being. We were meant to eat fresh vegetables and fruits and benefit the most from them for multiple reasons. Crackers, like Saltines are some of the worst as far as being highly refined and bad for you in this context. Refined sugars elicit a strong insulin response that will eventually convert sugar into fat. This isn't even addressing products containing hydrogenated oils or high fructose corn syrup (a sugar refined from corn) of which corn is the crop that is most subsidized by the government. 70% of funding goes to corn, the other 30% is for everything else. The closer a food is to it's natural state, the better it is for you, which is why farm fresh produce from local growers is increasingly demand. The diet isn't a fad, it's what has long been the most recommended way of eating. White bread is created from refined white flour. Not good. White rice has been refined, taking away the brown sheath with contains the nutrients we need (brown rice is better). As for the whole grain vs white (refined) wheat... you're talking about countries which don't necessarily have balanced diets (not that Americans do even though the food is readily available) based on what they have available, so you have to look every single thing consumed by one human being and what is complementing each other or not. There is a reason why Americans in general are gaining weight as a country, and eating boxed foods and fast foods isn't helping. Why would I eat processed corn if I can grow it myself and enjoy it seconds off the plant itself? jackal10, I completely agree with Verjuice. Stress can actually be accentuated by the foods we eat for the following reason: What will be most interesting is to see whether or not MobyP feels better physically. Sure, it may be in the mind, but it very well may be in the body too... and since they're pretty much attached, if one feels better, the other is going to as well.

Susan, I went thru a search for the best tempura a couple of years ago. Inspired by Ebisu (the restaurant) in San Francisco which had the lightest, most delicate and delectable tempura I've ever had. Excellent for more delicate things like slivers of zucchini, leafy greens, herb leaves like sage or basil, shrimp, squid, etc. The result is just a bit thicker and crunchier than tissue paper. Thru lots of research and many attempts, I found that the secret is in the combination of rice flour, a bit of regular flour to add a hint of body, and cold club soda... my favorite type of tempura ever... look here for recipes. Let us know what you end up trying.

It seems most people in this country "salt and pepper" just about everything but jello anymore... isn't it fascinating how some countries (like many Asian countries) don't even put salt and pepper out on the dinner table because the food is so flavor infused you eat it with rice in your mouth at the same time to cushion the impact of the intensity....? I put a decent amount of salt my ketchup though for fries. No need to salt the fries... that's for sure. Try it and see what you think, I've unintentionally converted most of my friends to this. I'll have to try the lemon... Now you know where all this talk is leading don't you? To another "pepper" by common name but not botanically... the Szechuan (Sichuan) peppercorn and one of the ancient Chinese secrets: roasted salt and pepper.

Great thread! Wonderful input...

neroasoluto, Tons of them out there for you, look here. Congrats to the original poster of this thread on the new Puegeot. I found my stainless steel Peugeot Peppermill for under $25 at Marshalls. Not a thing wrong with it and it works fabulously! Peugeot has long been a top favorite brand of professional chefs, especially for fine grinds. So if you're wanting a fine grind, I recommend the Peugeot or Magnum as well. They're well worth the price even at retail.

andiesenji, Excellent suggestions. You should join us over at the following Forums, you'd be a great asset with your experience... Vegetables Herbs Soil, Compost, Mulch Vermicomposting Other Gardening Forums

Another vote for the Vita-Mix blender, well worth the investment.

foodie52, I've heard about those smoke dried tomatoes and they're supposed to be incredible! Mayhaw Man, In addition to responses here, try posting your question at this Harvest Forum. Most of those who frequent the forum have been gardening and preserving most of their lifetimes and always have fabulous, unique recipes to share regarding their home grown produce. You may be pleasantly surprised by the responses you receive. >Do any of you gardener/chefs have any great ideas that I can use? Sliced tomatoes, oven roasted, layered to the top in a jar with salt and pepper, fresh herbs, (fresh garlic if for quick consumption) and filled with olive oil (heated herb infused olive oil which has been allowed to cool - even better) to the top. Absolutely fabulous on crostini, in a salad, as an appetizer, garnish, etc. From Good Eat's "Tomato Envy" Episode: "...add a cup of white wine—I like a nice cheap chardonnay—and bring to a boil over medium heat. Why bother? Because tomatoes contain alcohol-soluble flavors that can only be delivered to your tasting mechanisms in the presence of alcohol. Now you could use vodka for this but wine also brings a nice fruitiness to the party. So let that come to a boil, then drop the heat to a simmer, stirring often. Let it go for about 5 minutes, just long enough for most of the alcohol to cook out. But remember, alcohol never ever cooks out all the way. So if you've got an aversion, skip this step. The sauce will still be great." Roasted Tomatoes Recipe Tomato Jam 7lbs seeded, peeled, coarsely chopped ripe tomatoes (slicers preferred) 1 1/2 cup sugar 1 1/2 cup apple cider vinegar loads of fresh ginger minced loads of fresh garlic minced Simmer for 1.5 hours on medium to medium high heat until thick.... it's wonderful. No spices no herbs unless you want some. Great on chevre or cream cheese. Can like you would a jam. >Currently I am leaning towards a drying attempt, and a smoking project. >It should be interesting. I will keep you up on progress. Looking forward to the updates. Mabelline, Here is a tomato gallery of pictures for you: Tomato Forum Gallery binkyboots, Tomatoes aren't any more difficult to grow than most vegetables. They just need good soil rich in organic matter, water, and room - just like anything else and there are many easy ways to attain this. If you're intimidated by varieties, browse this Growing Tomatoes Forum. Many experts in tomato varieties including Dr. Carolyn J. Male and Craig LeHoullier frequent this forum. They have have literally grown thousands of varieties of tomatoes). They'll advise you to skip the pretty "Yellow Pear" tomato which is so often found now because it simply lacks flavor. And if you inquire nicely, you're likely to find someone on the forum who will be happy to send you free seeds for a couple of stamps of rare heirloom varieties (which Alice Waters is certainly a supporter of) that have so much flavor you won't believe it until you taste them. My personal favorite (having grown over 50 varieties within the last couple of years), as well as a favorite among a majority of home tomato growers is the "Cherokee Purple" Tomato. This coming from someone who has never, ever liked tomatoes in my life until I grew them myself and jumped straight into heirloom varieties which tend to have the best flavor. I'm particularly looking forward to trying the "Black Cherry" Heirloom Tomato this year. The absolute best source for tomatoes is the Seed Savers Exchange which lists nearly 4,500 varieties. Over 3,000 of those are heirlooms. Other excellent sources include: Baker Creek Heirloom Seeds http://www.rareseeds.com Charles Wyatt (The late pioneer in heirloom tomatoes.) http://www.heirloomtomatoes.net Sandhill Preservation http://www.SandhillPreservation.com/ Tomato Growers Supply Co http://www.tomatogrowers.com Cook's Garden http://www.cooksgarden.co Victory Seeds http://www.victoryseeds.com To anyone else interested in growing tomatoes or other vegetables, check with your state's Extension Service. Each county should have it's own Cooperative Extension Office which provides free publications and information for the asking. They can tell you what the recommended varieties of vegetables are for your area and the average last frost date for your area and ideal planting times for specific crops and varieties in your area. They'll have information on how to get started. The following two images are excerpts from the Vegetable Planting and Planning Calendar for Missouri (download the pdf complete with spring and fall planting dates, how much to plant per person, etc. Just call up the office in your county. Look under the "Government" section (usually blue pages) of your phone book under "Extension". They will have valuable vegetable/gardening tables available specifically for your area from data they've collected from growing those crops in your state.

I should have rephrased my question helenas. Is the green leaf part flat or hollow? Allium ramosum are commonly called garlic chives in english. One blade of the green part is flat, where one blade of the green part of a regular chive would be hollow, like a scallion. Garlic chives (aka Chinese chives) can be used just like scallions. There are many references to them on egullet.