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David Ross

Cook-Off 63: Summer Squash

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Jaymes, I'm definitely making your dish tomorrow night! I already have spaghetti sauce going or else I would have done it tonight. Sounds sooooo good!

Thanks for the recipe :)

I hope you like it, Shelby, although frankly it's hard to imagine you won't! I mean, what's not to like?

I'll be checking back to see how it turned out.

One thing to remember, because you're cooking it very slowly, it takes a little bit longer. So start it about 10 minutes earlier than you would if you were just boiling the squash in water.

:smile:

Oh, and don't forget that pinch of sugar!

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I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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I must say bravo to all of you and your unique treatments of squash. We should call ourselves lucky for having so many new ideas to try in our home kitchens.

As I was studying the launch of this cook-off a few weeks back, a friend of mine unknowingly gave me an idea for a zucchini dish--a zucchini "boat" stuffed with chorizo. That got me started on how I could make my own unique version of a stuffed zucchini. I started forming my ideas and then another thought came back from memory--a dish I was served at a private lunch with Alain Ducasse.

Back in May 2010 while attending Vegas Uncork'd, (http://forums.egullet.org/topic/133118-vegas-uncorkd-2010/) I had the once-in-a-lifetime pleasure to have lunch with Chef Ducasse and eleven other lucky diners. Rather than prepare an 18-course tasting menu of haute French cuisine and the service of restaurant Louis XV in Monte Carlo, Ducasse and staff served a menu reflecting his childhood roots growing up on a farm in Castel-Sarrazin in the Landes region of Aquitaine in Southwest France. The dishes were full of seasonal vegetables cooked in a manner evoking the flavors of the French-Mediterranean.

I seemed to remember some little stuffed vegetables that Ducasse served with the lamb course. I just had this lingering memory of someting he did with a little summer squash. And then I re-discovered this photo-

Rack of Colorado Lamb, Tomato, Zucchini, Onion and Baby Red Pepper "Petits Farcis"-

Ducasse.jpg

My notes reminded me that the baby onion had been stuffed with lamb sausage. Then I remembered my beloved lamb sausage recipe and so the table was set, I'd attempt to do a summer squash stuffed with lamb sausage and served with a flavored oil and simple vinaigrette, maybe a few sprigs of the budding oregano blossoms from my garden.

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It appears that so far I'm the only one who looks at a zucchini or yellow crookneck and thinks not of savour applications, but of sweets! My hands-down favourite thing to do with a glut of zucchs is Death by Chocolate Zucchini Cake. I'm also fond of a couple of types of bread that incorporate zucchs for colour and texture, although crooknecks give a better gold colour and more delicate flavour.

ChocoSquare.png

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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It appears that so far I'm the only one who looks at a zucchini or yellow crookneck and thinks not of savour applications, but of sweets! My hands-down favourite thing to do with a glut of zucchs is Death by Chocolate Zucchini Cake. I'm also fond of a couple of types of bread that incorporate zucchs for colour and texture, although crooknecks give a better gold colour and more delicate flavour.

ChocoSquare.png

Oh my! Now we're completing a summer squash tasting menu--including dessert. Fabulous.

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My favorite recipe for yellow crookneck uses the same technique as Jaymes. I don't add eggs, sour cream, or cheese though. We just use lots of butter, salt, & black pepper. Serve as a side with sliced tomatoes fresh from the garden. You don't even care what else is on the plate.

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• Simple stir-fry/sauté of zucchini sticks w/ a head of garlic (individual cloves well-smashed but unchopped) & sea salt. Eaten w/ white rice (Hom Mali).


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=31359


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1910081




• Stir-fried pork tenderloin slices§ w/ chopped Chinese celery & zucchini sliced into sticks, with garlic in peanut oil.


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=32185


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1916265




• Courgettes/Baby zucchini, flowers intact, dredged in a batter of all-purpose flour & corn starch (~ 1:1), water, one egg, some sea salt and water; deep-fried till golden-brown. Eaten as-is, clean flavor of the baby zucchini and flowers coming through.


Pics: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=32765 and http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=32763


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1919959




• Linguine w/ lamb bacon, “Dodge City” salami, cippolini onions, broccoli florets, baby zucchini, Baby Bella mushrooms and fried eggs.


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=32991


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1921696




• Cappelini tossed in the pan w/ sautéed morels, sliced baby zucchini & spring onions.


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=32979


Full Post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1921696




Zucchini sticks: White-and-green patterned, yellow, and normal green young zucchini, cut into quartered or halved sticks, sautéed w/ garlic & sea salt in veggie oil.


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=33070


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1922716




• Baby zucchini sautéed in olive oil.


• Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=33061


• Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1922716




• Chicken poaching stock w/ asparagus, baby squash & coriander leaves.


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=33218


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1923881




• Asparagus & baby squash in chicken stock.


Pic: http://forums.egullet.org/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=33211


Full post: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/?view=findpost&p=1923881

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I like making pickles and relishes with summer squash.

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Summer squash makes an amazing soup. The key is to first salt aggressively to draw out all the water and then saute until very well browned, preferably in plenty of butter or olive oil. Add in onions, garlic, aromatics etc. and then add water or stock to cover and simmer for 20m. Puree and pass through a sieve and you achieve a wonderfully creamy soup without the use of cream. Adjust the seasoning after you puree as the squash has a lot of salt. I love pairing it with raw or barely cooked shellfish; mussels, oysters, etc. The briny shellfish go wonderfully with the rich & smooth soup.

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PS: I am a guy.

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Oh, also, squash grated on a microplane and then mixed into meatballs give them an ethereally light texture. They're my go-to "mystery" ingredient when I make meatballs.

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PS: I am a guy.

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Oh, also, squash grated on a microplane and then mixed into meatballs give them an ethereally light texture. They're my go-to "mystery" ingredient when I make meatballs.

Thanks for the tip. I'm going to try that. I've got a meatball class that I'm teaching in October and I think my students would love any technique that would make a good meatball.

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Rather than just posting links to stuff I've already cooked and taken pictures of and posted about (as in post #32 above - yawnnnn), I always look at a topic like this as providing the impetus to try something new.

So I pulled out a Roman cookbook (Cooking the Roman Way) as well as one of my 25-year old Marcella books (Marcella's Italian Kitchen).

These both have recipes for zucchini (a favorite Italian vegetable) cooked and/or marinated with vinegar and herbs (mint, parsley, basil), and after I take a trip to the green market I plan on giving both of them a try - to see which I like more!


Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Rather than just posting links to stuff I've already cooked and taken pictures of and posted about (as in post #32 above - yawnnnn), I always look at a topic like this as providing the impetus to try something new.

So I pulled out a Roman cookbook (Cooking the Roman Way) as well as one of my 25-year old Marcella books (Marcella's Italian Kitchen).

These both have recipes for zucchini (a favorite Italian vegetable) cooked and/or marinated with vinegar and herbs (mint, parsley, basil), and after I take a trip to the green market I plan on giving both of them a try - to see which I like more!

Looking forward to seeing what you find at the market. The Cook-Offs always benefit from a free-flow of ideas and information, along with photos that chronicle our adventures. I for one have already learned a lot about how people cook summer squash.

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I'm curious about some of the cooked squash dishes. I have this vision of a mushy, watery squash puree. How does a long cooking process alter the texture of the squash?

Well, first, you don't cook it until it reaches that consistency. I monitor it pretty closely and when it's tender, but still has texture, it's ready.

However, there's a wonderful and very old and time-honored southern dish called "Creamed Squash," where the idea is to cook it, along with a Vidalia onion, to a "mushy, water squash puree." But then you put it into a skillet with some butter and you continue cooking and stirring until the water has evaporated and you continue cooking and mashing and stirring until it's quite dry, whereupon you add some heavy cream and sugar. You wind up with a delicious dish that is about the consistency of loose mashed potatoes.

In the olden days, this was a very popular dish and showed up at every potluck and holiday table. It was also one of the first solid-food dishes that got fed to baby.

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I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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I like making pickles and relishes with summer squash.

Although it doesn't go all the way to "pickles," I often slice raw summer squash and some onions and put them into the bottom of the salad bowl long before dinnertime. Then pour over some of whatever salad dressing I'm going to be using. I let that sit for a couple of hours before adding the rest of the ingredients and tossing.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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I'm curious about some of the cooked squash dishes. I have this vision of a mushy, watery squash puree. How does a long cooking process alter the texture of the squash?

Well, first, you don't cook it until it reaches that consistency. I monitor it pretty closely and when it's tender, but still has texture, it's ready.

However, there's a wonderful and very old and time-honored southern dish called "Creamed Squash," where the idea is to cook it, along with a Vidalia onion, to a "mushy, water squash puree." But then you put it into a skillet with some butter and you continue cooking and stirring until the water has evaporated and you continue cooking and mashing and stirring until it's quite dry, whereupon you add some heavy cream and sugar. You wind up with a delicious dish that is about the consistency of loose mashed potatoes.

In the olden days, this was a very popular dish and showed up at every potluck and holiday table. It was also one of the first solid-food dishes that got fed to baby.

I'll have to try that once I get finished with my first two dishes. I have to admit the texture thing has me a bit skeptical, but I'm willing to give it a go.

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Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

(edit: ...season 8 of Top Chef, that is)


Edited by huiray (log)

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Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin?

A tomato based sauce would for sure be good.

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Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin?

A tomato based sauce would for sure be good.

I've used my OXO mandoline in the past to get shaved slices of the zucchini which I then cut (chef's knife) into ribbons of varying widths. Yes, I did a tomato-based sauce too. I don't remember what the other one was. I'm thinking of tossing it with the leftover juices/sauces of some sort of poached or pan-fried fish, as another option.

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"---Well, I for one would be interested in your recipes - whether already published or not. ---"

Hahaaa! You asked for it!!

I know, a little off-topic (sorry). Just to get everyone in a good mood. :-)

dcarch

Spaghetti & Meatballs

spaghettisquashhalloween3.jpg

Squash blossom pizza

Pizzasquahflower.jpg

Pizzasquahflower2.jpg

pizzasquahflower3.jpg

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Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin?

A tomato based sauce would for sure be good.

I've used my OXO mandoline in the past to get shaved slices of the zucchini which I then cut (chef's knife) into ribbons of varying widths. Yes, I did a tomato-based sauce too. I don't remember what the other one was. I'm thinking of tossing it with the leftover juices/sauces of some sort of poached or pan-fried fish, as another option.

Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin?

A tomato based sauce would for sure be good.

I've used my OXO mandoline in the past to get shaved slices of the zucchini which I then cut (chef's knife) into ribbons of varying widths. Yes, I did a tomato-based sauce too. I don't remember what the other one was. I'm thinking of tossing it with the leftover juices/sauces of some sort of poached or pan-fried fish, as another option.

I guess it's high time I purchase a mandoline.

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"---Well, I for one would be interested in your recipes - whether already published or not. ---"

Hahaaa! You asked for it!!

I know, a little off-topic (sorry). Just to get everyone in a good mood. :-)

dcarch

Spaghetti & Meatballs

spaghettisquashhalloween3.jpg

Squash blossom pizza

Pizzasquahflower.jpg

Pizzasquahflower2.jpg

pizzasquahflower3.jpg

Heh. Cute fella. That was spaghetti squash, yes?

The squash blossom pizza looks fantastic. No stuffing in the blossoms, I think? What was the cheese on it and how long did you "finish it off" at to melt the cheese in?

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Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin?

A tomato based sauce would for sure be good.

Zucchini ribbons as a pasta substitute. Not a new thing, but something I've done only a couple of times and would like to explore more.

I remember Richard Blais whipping up that zucchini-pasta dish in ep. 14 of season 8 (when they were on that island in the Bahamas). My issues would be things like the optimum thickness/width and cooking times and what sauces to pair with it, I suppose.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin?

A tomato based sauce would for sure be good.

I've used my OXO mandoline in the past to get shaved slices of the zucchini which I then cut (chef's knife) into ribbons of varying widths. Yes, I did a tomato-based sauce too. I don't remember what the other one was. I'm thinking of tossing it with the leftover juices/sauces of some sort of poached or pan-fried fish, as another option.

The best implement for this is actually a spiraliser; the noodles come out as long as spaghetti that way, but curly!


Edited by Plantes Vertes (log)

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"Heh. Cute fella. That was spaghetti squash, yes?



The squash blossom pizza looks fantastic. No stuffing in the blossoms, I think? What was the cheese on it and how long did you "finish it off" at to melt the cheese in?"



Yes, spaghetti squash, which is off-topic, not summer squash, which I apologized already. :-)



Yes, I had stuffing in the blossoms. Blue cheese nuggets. Moz. cheese on top, which is not that much flavor. The blue cheese inside the blossoms gives that little surprise flavor when you bite into it.



dcarch.

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      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • 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 Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By Ling
      Hi everyone! In our last Iron Baker challenge, I was given the task of coming up with a modern take on the retro classic Pineapple Upside-down Cake. For those who missed it the first time around, a picture of my creation can be found here. Now that the first round is over, it's my pleasure to introduce gfron1 as the next baker who will be presented with the new challenge!
      gfron1 is a very talented baker who has posted beautiful dessert creations in our Dessert thread. I am a huge fan. Here is a look at what he can do!
      So, my challenge to gfron1 is this:
      Make a dessert containing an animal ingredient or product other than lard or bacon by October 10th.
      I think all of us will be waiting with bated breath for whatever innovative/scary/(and most importantly) tasty combinations you come up with!
      (Now we just gotta wait around until he notices this thread and accepts... )
      P.S. If you're vegetarian, I can change the challenge.
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