What's cooking? part 4

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this eggplant isn't perfect but it's pretty good for first try guessing at the recipe because all the internet ones had something wrong with them imho

― kim tim jim investor (harbl), Saturday, 18 February 2012 00:30 (fourteen years ago)

is it the really long and slender eggplant? that is the best kind of eggplant

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 00:31 (fourteen years ago)

can you tell us the brand name or is it a secret?

― tehresa, Saturday, 18 February 2012 00:31 (fourteen years ago)

oh totally! it's called wei-chuan. the logo is red with white lettering.

the cooking method is so interesting - you add the DUMPLINGS! to a pot of boiling water. when the water boils again, you add a cup of cold water. wait for it to boil again. repeat 3 times. then it's done! so interesting.

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 00:32 (fourteen years ago)

yes the long and slender kind! it's like it doesn't even matter if my recipe is right because their texture and taste are so perfect to me

― kim tim jim investor (harbl), Saturday, 18 February 2012 00:33 (fourteen years ago)

that is weird, when i got DUMPLINGS! from the chinese store i was just using my steamer basket

― kim tim jim investor (harbl), Saturday, 18 February 2012 00:33 (fourteen years ago)

my dad makes this sweet/sour/salty chicken at home, I recently made it with eggplants, it's just as delicious perhaps even more delicious w/ eggplant, I'm glad to have a vegetarian version

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 00:34 (fourteen years ago)

oh cool

http://www.weichuanusa.com/

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 00:35 (fourteen years ago)

oh yeah i think chinese store has that kind, or i'm thinking of seeing them in h-mart which probably has a whole aisle of different DUMPLINGS!

― kim tim jim investor (harbl), Saturday, 18 February 2012 00:36 (fourteen years ago)

no vegetarian options : (

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 00:38 (fourteen years ago)

Wait, you can take a steamed bun and pan fry it??
http://www.weichuanusa.com/panfrybun.html

― Mayan Calendar Deren (doo dah), Saturday, 18 February 2012 01:37 (fourteen years ago)

*nods slowly*

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 01:40 (fourteen years ago)

that's possible with only certain kinds of bun wrappers and not others

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 01:41 (fourteen years ago)

Bit like a gyoza in that sense, perhaps?

― Lindsay NAGL (Trayce), Saturday, 18 February 2012 01:45 (fourteen years ago)

Wow. So would it be like steamed pork buns? I have been able to make those at home.

― Mayan Calendar Deren (doo dah), Saturday, 18 February 2012 01:46 (fourteen years ago)

Oh, wait, I don't mean like the big picture of gyoza, but like the picture at the end of the second row here:
http://www.weichuanusa.com/products.html

― Mayan Calendar Deren (doo dah), Saturday, 18 February 2012 01:49 (fourteen years ago)

you can probably panfry something like this kind of wrapper

http://www.wensh.net/up/2/img/701.jpg

but not the fluffy, bready kind

http://i.imgur.com/jBn6I.jpg

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 01:55 (fourteen years ago)

Yeah they'd just stick to the pan and break apart wouldnt they?

― Lindsay NAGL (Trayce), Saturday, 18 February 2012 01:57 (fourteen years ago)

argh fluffy bready kind in the rice cooker leaving flakey scabs all over the rice argh!

― Philip Nunez, Saturday, 18 February 2012 01:57 (fourteen years ago)

xp, yeah, that's why I was surprised, seeing that photo. It would never occur to me to pan fry a steamed bun! Well, maybe the next time I make a batch, I'll give it a try.

― Mayan Calendar Deren (doo dah), Saturday, 18 February 2012 02:12 (fourteen years ago)

yeah trayce. but maybe if you coat them in egg first like french toast *hmmmmm*

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 02:14 (fourteen years ago)

nonstick frying pan ftw

― Steamtable Willie (WmC), Saturday, 18 February 2012 02:16 (fourteen years ago)

omg french toasted steamed pork buns! D:

― Lindsay NAGL (Trayce), Saturday, 18 February 2012 02:20 (fourteen years ago)

Thats like strongos nuevo cuisine next level, man.

― Lindsay NAGL (Trayce), Saturday, 18 February 2012 02:21 (fourteen years ago)

*pours maple syrup over french toast pork buns*

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 02:22 (fourteen years ago)

I just made sardine fritters - really good with sriracha mayo

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 17:58 (fourteen years ago)

making this lentil & coconut soup
we'll see if I can get over my ditchwater flavor yrack record w/brown lentil soups

― dream words & nightmare paragraphs from a red factory in a dead town (Abbbottt), Saturday, 18 February 2012 18:14 (fourteen years ago)

let's also hope it's good because 3 fucking quarts of fluid

― dream words & nightmare paragraphs from a red factory in a dead town (Abbbottt), Saturday, 18 February 2012 18:15 (fourteen years ago)

That is a lot of liquid.

― drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 18:24 (fourteen years ago)

one of my dudes got tapped for 9L of bloody ascites this week. now THAT'S a lot of fluid, I tell u waht

― i love pinfold cricket (gbx), Saturday, 18 February 2012 19:18 (fourteen years ago)

I added green chile to the soup and I like it, but not so much that I am congratulating myself for making 3 quarts of it. Solo life means adjusting recipe scale, I really need to remember this.

― dream words & nightmare paragraphs from a red factory in a dead town (Abbbottt), Saturday, 18 February 2012 20:17 (fourteen years ago)

lime + coconut milk + green chiles + other hot = yeah that's gonna taste good

― dream words & nightmare paragraphs from a red factory in a dead town (Abbbottt), Saturday, 18 February 2012 20:19 (fourteen years ago)

plz send me extra soup

― valleys of your mind (mh), Saturday, 18 February 2012 20:35 (fourteen years ago)

friend's family member in hospital so i volunteered to bring food over later. i roasted a chicken and made a salad of wheat berries, red pepper, cucumber, spinach, parsley, tomato, feta and red onion in a balsamic vinaigrette. feels good to cook with a purpose. i hope they like it! i also roasted a chicken for us to keep here :)

abbott, your soup sounds yummy!

― tehresa, Saturday, 18 February 2012 21:30 (fourteen years ago)

you are the nicest!

― i love pinfold cricket (gbx), Saturday, 18 February 2012 21:36 (fourteen years ago)

i don't mind! i feel like it's rare that i get to help people. i should volunteer more. honestly it helps me to feel like i have something meaningful to do today because there are a lot of things lately that i have no control over/can't do anything about.

― tehresa, Saturday, 18 February 2012 22:03 (fourteen years ago)

xposts
Breakfast Bao!

― Mayan Calendar Deren (doo dah), Saturday, 18 February 2012 22:34 (fourteen years ago)

-half the fingerling potatoes I bought suffered from greening upon further inspection at home
-threw out half the fingerling potatoes I bought

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Saturday, 18 February 2012 22:40 (fourteen years ago)

i made a baby arugula, red bell pepper, and gouda omelette and pwned breakfast potatoes. i am such a baller re: cooking lately i amaze myself. it's probably because i'm so shitty at everything else!

― kim tim jim investor (harbl), Sunday, 19 February 2012 14:54 (fourteen years ago)

-made potstickers from leftover DUMPLINGS!
-the way the skin gets hard is the best thing

― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 19 February 2012 16:12 (fourteen years ago)

harbl, that egg arrangement sounds like what I had for breakfast every day over Christmas break! It was a really nice time.

― drawn to them like a moth toward a spanakopita (Laurel), Sunday, 19 February 2012 16:36 (fourteen years ago)

A basic pork loin roast will be happening here. I don't know what to make along-side it. Garlic spinach, I guess. Does it need a starch?

― drawn to them like a moth toward a spanakopita (Laurel), Sunday, 19 February 2012 16:40 (fourteen years ago)

Pork roast always calls out for mashed taters to me. Gravy from the roast drippings, oh yeah.

― Steamtable Willie (WmC), Sunday, 19 February 2012 16:44 (fourteen years ago)

do this but with spinach imo http://query.nytimes.com/gst/fullpage.html?res=9D06E2D61039F932A25750C0A96F9C8B63

― kim tim jim investor (harbl), Sunday, 19 February 2012 16:44 (fourteen years ago)

Haha wow. I think I like my sides kept separate, I'm not sure I would like the spinach throughout the lovely potato taste. Plus I like my spinach w garlic and lemon. But that's an idea, for sure.

― drawn to them like a moth toward a spanakopita (Laurel), Sunday, 19 February 2012 16:47 (fourteen years ago)

I guess I'll have to leave the house and buy some potatoes at the actual store.

― drawn to them like a moth toward a spanakopita (Laurel), Sunday, 19 February 2012 16:47 (fourteen years ago)

i've never made it with spinach but with dandelion greens it's v good

― kim tim jim investor (harbl), Sunday, 19 February 2012 16:48 (fourteen years ago)

Its reminiscent of colcannon, that is.

― Lindsay NAGL (Trayce), Sunday, 19 February 2012 21:21 (fourteen years ago)

I have ruined so much food today

― dream words & nightmare paragraphs from a red factory in a dead town (Abbbottt), Thursday, 23 February 2012 01:20 (fourteen years ago)

next up: making crops fail with my eyesight

― dream words & nightmare paragraphs from a red factory in a dead town (Abbbottt), Thursday, 23 February 2012 01:21 (fourteen years ago)

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