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GlorifiedRice

Pasture Cakes

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I bought these at the asian market thinking they were Pandan Cakes. Turns out they are made with dried powdered cow pasture grass. Nevertheless they were yummy.


Wawa Sizzli FTW!

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I bought these at the asian market thinking they were Pandan Cakes. Turns out they are made with dried powdered cow pasture grass. Nevertheless they were yummy.

Of course the first thing I thought of when reading this Topic Title was Cow Pies! :biggrin:

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I bought these at the asian market thinking they were Pandan Cakes. Turns out they are made with dried powdered cow pasture grass. Nevertheless they were yummy.

Of course the first thing I thought of when reading this Topic Title was Cow Pies! :biggrin:

Well, I thought Cow Pies, too but not those :wacko:

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Well, I thought Cow  Pies, too but not those  :wacko:

You mean Cow Patties? :huh:

SB (as distinct from beef patties) :raz:

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I bought these at the asian market thinking they were Pandan Cakes. Turns out they are made with dried powdered cow pasture grass. Nevertheless they were yummy.

btw: Is Pandan Cake sort of a generic name for any cake containing an ingredient with chlorophyll?

And just what did a cake containing powdered cow pasture grass taste like? :huh:

SB (has never seen cow pasture grass sans cow patties :hmmm: )

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Well, I thought Cow  Pies, too but not those  :wacko:

You mean Cow Patties? :huh:

SB (as distinct from beef patties) :raz:

Yeah, but I think I could have done without the image, thankyouverymuch :hmmm:

But, back to Pasture Cakes...........

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btw: Is Pandan Cake sort of a generic name for any cake containing an ingredient with chlorophyll?

And just what did a cake containing powdered cow pasture grass taste like? :huh:

SB (has never seen cow pasture grass sans cow patties :hmmm: )

No, Pandan is a tropical leaf, supposedly tastes like hay.

The Pasture cake tasted like Hay too...

:::shrug:::


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SRHCB?

Just so you dont think Im joking with the Pandan/Hay thing:

Sensory quality

The leaves's aroma is distinct and hard to describe, somewhat nutty, reminiscent to fresh hay and definitely pleasant. A similar scent is found in some aromatic rice varieties grown in South East Asia (e.g., Thai jasmine rice).

The scent of pandanus leaves develops only on withering; the fresh, intact plants hardly have any odour.

http://www.uni-graz.at/~katzer/engl/Pand_ama.html


Wawa Sizzli FTW!

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SRHCB?

Just so you dont think Im joking with the Pandan/Hay thing:

Actually, as a result of your post I did quite a bit of reading about Pandan via Google. (there wasn't much info on Pasture Cakes) I found lots of recipes, and it does seem like Pandan is used more for its aromatic quality and coloring ability than flavor.

I notice that in many locales Pandan is used in the Moon Cakes baked to celebrate the Moon Cake Festival, which is an interesting topic in itself.

The "hay" flavor doesn't seem like an attractive feature to most of us, but it's certainly not the only SE Asian food we find unusual.

SB (and Pasture Cake really is a funny name :wink: )

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My local Filipino store has a variety of pandan-flavor items, including pandan extract (smells delicious--perhaps a blend of hazelnuts and almonds; don't detect hay...) and cookies. I use the extract in biscotti.

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My local Filipino store has a variety of pandan-flavor items, including pandan extract (smells delicious--perhaps a blend of hazelnuts and almonds; don't detect hay...) and cookies. I use the extract in biscotti.

Good! I ordered some imported McCormick Pandan extracts.


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piz090.jpg

the juice of fresh pandan leaves is extracted to make this cake, commonly known as Pandan Chiffon Cake. .

the pastry shown in the 1st post is also known ( to us ) as Taiwanese pineapple pastry ( feng li su ) flavour with wheat grass.


peony

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Thank you so much for the Pasture Cake info Peony!

Lovely cake. I just bought 2 packs of frozen Pandan leaves.


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Yeah, but I think I could have done without the image, thankyouverymuch  :hmmm:

But, back to Pasture Cakes...........

As in, "You make a great chicken adobo honey, but I just can't get pasture cakes?"

:cool:


"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

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BTW I bought frozen Pandan leaves yesterday and you know what it smells like?

BASMATI RICE!


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I bought the exact box of Pasture Cakes outside of Oakland, Calif. last year at a huge pan-Asian supermarket. I was disappointed to discover that, unlike the photo depicting a gooey, moist center, these were quite dry and crumbly. Maybe they were old.

They tasted like shortbread filled with a sweetened essence of hay.

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they are shortbread with diff. flavour fillings.

I like the pineapple or the honeydew melon fillings.


peony

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    • By chefpeon
      So, strangely, as of late, I sort of seem to have my shit together, and I actually had enough forethought to bring along my digital camera to document the construction of my latest cake project.
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      Since this town is small enough that everyone seems to know everyone else, I heard that one of my boss' wife's friends was getting a baby shower on May 1st. Of course, the boss' wife, who is a chef in her own right and runs the deli, offered to do the food. So I chimed in and said I'd do the cake. The person giving the shower, Lily, showed me the invitation and told me that she was going to do a May Day theme with lots of flowers. When I offered to to the cake, I was just going to do a simple round cake....but when Lily told me the details I had this epiphany. Into my head immediately popped one of those Anne Geddes babies that is coming out of the flowerpot. I immediately started forming this vision of my cake, and this is what I sketched:

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      I snapped the pic with one hand as I was holding the pastry bag in the other. Not easy. I like to use the giant pastry bag with the giant tip for applying icing....makes for less work later.

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      Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book.
       

      Recipes
      Here are screenshots of the table of contents.  It has some recipes I'm a big fan of.
       
      ISBN
      ISBN 10: 7536469640   ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in.
       
      Publisher
      Sichuan Science and Technology Press 四川科学技术出版社  
      Cover
      Okay... so this book has a lot of covers.
      The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover  There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears.
       
      Buying the book
      Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly.
       
      AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese  
      I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered.
       
      Closing thoughts
      This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. 
       
      You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. 
       
      In this sense, the internet hides information. 
       
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.  So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat. And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
       
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also, the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu. Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
       
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
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