what's cooking? part 5: 2017-2027

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I make shui jiao, basically made like the pics in the link below. Bought won ton/gyoza skins are fine. I just prefer thick skin DUMPLINGS! and I can make dough super quick.

http://www.thekitchenchronicles.com/2018/04/03/northern-style-boiled-DUMPLINGS!-shui-jiao/

Yerac, Thursday, 16 May 2019 15:53 (five years ago) link

it's an ilx coded thing about DUMPLINGS!.

Yerac, Thursday, 16 May 2019 15:54 (five years ago) link

That's hilarious. Thx! Yay for weekend project

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 16:17 (five years ago) link

Aaaand right on cue, momofuku lunch post from the gram: https://www.instagram.com/p/Bxh4VwSBCxI/?igshid=1xwoxnu49x7rp

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 19:23 (five years ago) link

That looks really good. You should make some DUMPLINGS! with the won ton wrapper and use the scallion ginger sauce above as the topping.

Yerac, Thursday, 16 May 2019 19:40 (five years ago) link

Oh heck yeah!

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 20:51 (five years ago) link

partner and kids are out of town, so it's time for the two things I never eat with them: steak and pork belly. just made Night + Market's Prakas's rib eye. it's coated in dark soy, thai seasoning sauce, white pepper and seared (still raw on inside), cut into strips, and lightly stir fried with bird chilies, garlic, and cherry tomatoes. even calls for (thai) basil and parmigiano reggiano. it's one of kris' dad's old recipes and is enhanced by the backstory in the book. it was good! i'm not a steakhouse person, so I enjoyed this steak format. steakhouse people would possibly hate it. I did my part by not cooking the hell out of it. doing the momofuku pork belly buns on saturday. lots of horror stories out there on Chang's high-to-low heat method (because my food actions are extremely food blogger typical. sorry, thread).

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 03:03 (five years ago) link

and also: DUMPLINGS!

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 03:20 (five years ago) link

pottery

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 03:20 (five years ago) link

Based on this thread, I made ginger scallion noodles with soba noodles, roasted cauliflower, stir fried tofu, and pickles. Added a bit more oil than the recipe called for as it was quite dry. It was so good and better than when I made it a number of years ago. Thanks ILX peeps for the inspiration.

Mazzy Tsar (PBKR), Friday, 17 May 2019 14:25 (five years ago) link

nice, took a long break and second try for me as well

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 16:20 (five years ago) link

xpost I have such a gap in my repertoire of cooking meat. I kind of figure at this point there is no use in experimenting, I pretty much just go balls out when I travel/dine out or someone else prepares it for me. Those momofuku pork buns are soooo good.

Yerac, Friday, 17 May 2019 18:10 (five years ago) link

I'm getting pretty good with the vegan creole red beans. Soak lb Camellia brand (no good substitutes) beans overnight. Chop big onion, green pepper, 2+ stalks celery, 2+ cloves garlic and saute in the bottom of a big pressure cooker. Add Tbsp smoked paprika, 1/2 tsp thyme, 3 bay leaves, pinch cayenne, 1/4 tsp salt, generous black pepper, stir in, then add beans with water just to cover. Tsp marmite/other yeast extract/bullion optional. Heat the cooker to the standard 15 psi, and maintain 30 minutes, then turn the stove off as the pressure releases over the next 30+ minutes. No stirring necessary, and no risk of burning as there isn't an external heat source and water isn't boiling off. Don't worry if it looks a bit liquid, stir it up and the starches will congeal as it cools. Adjust flavor with balsamic vinegar, creole hot sauce, salt, black pepper. Serve over basmati rice (microwave recipe: 2 pts rice, 3.5 pts water, in my microwave 7 minutes uncovered, 7 covered) with a plate over the bowl.

nonsense upon stilts (Sanpaku), Saturday, 18 May 2019 15:55 (five years ago) link

the pork belly and the buns turned out well. i tend to think the bread-to-filling ratio in most bao i've eaten is too high, which makes me think i've probably never eaten very good bao. i'm very excited about the format and look forward to making a veg version that everyone in our house can enjoy. i need to get a big wok steamer or something, though, because I was up all night steaming 50 buns at 4 or 5 at a time. maybe i can find something that would work for tamales, too.

i got bag sauce in my bag (Sufjan Grafton), Monday, 20 May 2019 21:19 (five years ago) link

i tested the bun quality in real time with just some quick pickle, hoisin, and scallion sauce. that alone was pretty awesome, but it looks like mushrooms is the way most veg versions go.

i got bag sauce in my bag (Sufjan Grafton), Monday, 20 May 2019 21:22 (five years ago) link

oh wow steaming that man buns without a stacked set up sounds like a nightmare.

Yerac, Monday, 20 May 2019 22:37 (five years ago) link

uh, many buns.

Yerac, Monday, 20 May 2019 22:37 (five years ago) link

that many buns was a pain in the man buns, yes. i drank wine and listened to a few podcasts. normally i would buy the tools for the job beforehand, but i wasn't sure i'd love these. going to do the soy pickled rehydrated shiitakes for the veg version.

i got bag sauce in my bag (Sufjan Grafton), Tuesday, 21 May 2019 01:34 (five years ago) link

my grandpa cut out a receipt for lumpia... but I have been told it is not worth the effort and that the frozen kind at like 99 Ranch are almost/just as good

brimstead, Tuesday, 21 May 2019 01:50 (five years ago) link

fucking nonsense

reggae mike love (polyphonic), Tuesday, 21 May 2019 02:31 (five years ago) link

i've not had lumpia and enjoyed looking into it. according to yelp, i'd have to drive a ways to find it. might have to give the frozen a try, as i'm sure one of the grocers have it. giving one a recipe for a thing and then immediately encouraging one to just buy the thing is a classic cookbook move as well. making it seems like good calibration and instruction, even if you do end up buying ready made afterward.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 22 May 2019 05:48 (five years ago) link

To commemorate a trip my wife and I took to Brittany in May, 2012, I made some savory gallettes tonight, stuffed with ham, gruyere, mushrooms and greens, with steamed artichokes and asparagus on the side. We broke out some nicer-than-our-usual wine and reminisced. Very nice.

A is for (Aimless), Saturday, 25 May 2019 03:15 (five years ago) link

i would like those

Squeaky Fromage (VegemiteGrrl), Saturday, 25 May 2019 03:22 (five years ago) link

I normally cook 6 days a week, every week; I simply can't imagine what it would be like to be presented with a delicious cooked meal like that!

kinder, Saturday, 25 May 2019 15:28 (five years ago) link

Ok, this is a little off topic but it's driving me a bit crazy and I know someone here will know. In France (and other part of EU), it seems there are not a lot of big conventional home ovens but are those little microwaves also little ovens? For some reason I thought they were but I haven't been able to figure it out how to use them and I don't seem to be googling the right things. I always want to make some type of pastry cheese thing in France but I can't figure out the oven situation.

Yerac, Saturday, 25 May 2019 15:44 (five years ago) link

I love savory galletes.

Yerac, Saturday, 25 May 2019 15:53 (five years ago) link

You might be mistaking a small convection oven for a microwave. I don't think they would be compatible in the same appliance, but they can look very much alike.

A is for (Aimless), Saturday, 25 May 2019 17:47 (five years ago) link

You can get microwaves that are 'combination' ovens so they also grill and a few are convection ovens too.

kinder, Saturday, 25 May 2019 18:28 (five years ago) link

Your average microwave isn't likely to be one, although they are getting more popular. I do have one but haven't ever used the convection oven setting!

kinder, Saturday, 25 May 2019 18:29 (five years ago) link

I can't imagine not having a normal built-in oven/range in a kitchen though?

kinder, Saturday, 25 May 2019 18:32 (five years ago) link

Almost all the apartments I have stayed in France don't have a regular oven. i know I have seen one in a larger house though.

^^^ That seems to be what I have seen but was scared to use because I was worried about setting something I didn't own on fire.

Yerac, Saturday, 25 May 2019 18:37 (five years ago) link

My kitchen reno includes both a standard oven and a "speed oven" thingie, which microwaves and does other stuff I guess? Anyhow, I fully expect that I will be using the standard oven over the speed oven 99.99% of the time.

Said oven(s) and other appliances were delivered this week. I think there is light at the end of the tunnel on this reno! So excited to have a high-BTU range top with a proper hood! And a bright-orange oven! That I swear I will learn to bake in!

mom tossed in kimchee (quincie), Saturday, 25 May 2019 20:51 (five years ago) link

sean brock was raving about this thing in an instagram post today. it's a wild idea: https://www.vermicular.us/

call all destroyer, Wednesday, 29 May 2019 01:12 (five years ago) link

Having had some success with kimchi last year, I have gone all-in and just started a batch of lime pickle. If this works well I will have achars coming out of my ears because it'll be a straight production line from now on.

Elitist cheese photos (aldo), Wednesday, 29 May 2019 08:00 (five years ago) link

would love to make some kimchi and real pickles, but don't know that we have space for fermentation in our fridge or otherwise.

xp vermicular looks pretty cool if also expensive

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 29 May 2019 17:02 (five years ago) link

one month passes...

If I can find shrimp paste to sub for dried shrimp gonna make this tonight http://www.beyondkimchee.com/vegetables-in-coconut-milk-sayur-lemak/
otherwise will make Khao soi for the first time.

Haven't been doing anything exciting lately but have some nice buckwheat flour for soba making later in the week

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 15:59 (five years ago) link

I've made this French-style potato salad like 5 times recently and everyone goes crazy for it every time (even extremely timid eaters like my parents who, tbh, I didn't expect to like it).

https://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe-1914223

It must be all the fresh herbs honestly, because it's just got tons of flavor! Absolutely do not skip the dill, dill is key. Otoh you can simplify the liquids, I think. I've done it with white vinegar and white wine but no chx broth, or with white wine and lemon zest when I didn't have vinegar. It's always great.

I feel especially...something...when I collect all the herbs from my boyfriend's garden on a sunny summer evening. Very Lady of the Manor or homesteader or something vaseline-hazed and dreamy. It's fun.

There's more Italy than necessary. (in orbit), Monday, 1 July 2019 16:28 (five years ago) link

sounds excellent IO! i love warm potato salads in pretty much all forms. def gonna try it

Squeaky Fromage (VegemiteGrrl), Monday, 1 July 2019 18:51 (five years ago) link

Oh hell yeah!

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 19:32 (five years ago) link

On the mustard note, I like Dijon but I also like whole-grain Dijon for the look and texture here. Half and half of each maybe.

There's more Italy than necessary. (in orbit), Monday, 1 July 2019 19:42 (five years ago) link

I never think of making potato salad but that looks delicious

kinder, Monday, 1 July 2019 19:43 (five years ago) link

Love that little extra step with adding flavor/moisture to the still warm taters

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 19:46 (five years ago) link

Yeah Cook's Illustrated does that in their classic "American" potato salad recipe too. Sprinkle the white vinegar on before the other ingredients. They also recommend using Russet potatoes bc they apparently absorb flavors better/have more internal faultlines for the salted water & vinegar to get into.

In either case, hot potatoes soak that vinegar right up!

There's more Italy than necessary. (in orbit), Monday, 1 July 2019 19:56 (five years ago) link

I love all mustards. THey all have a purpose.

Yerac, Monday, 1 July 2019 21:47 (five years ago) link

discovered a local bakery that makes these amazing everything pretzels. feel like i ought to get some plain yella just to get to pretz heaven

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 22:49 (five years ago) link

finally warm here so it's time to fire up the grill. mark bittman's chicken thighs are always a favorite: https://www.seriouseats.com/recipes/2012/06/mark-bittmans-grilled-mediterranean-chicken-thighs-recipe.html

you can do anything you want with the flavors, but the core technique of 5 mins skin up cool side, 20 mins skin down cool side, 5 minutes skin down hot side is incredibly effective. i do this on a gas grill with a smoker box on the hot side and the results would make you think i have a much more impressive setup.

call all destroyer, Wednesday, 3 July 2019 00:04 (five years ago) link

I've been making my own lime pickle and now it's in individual jars and ready to eat. I also have a big jar that will now only be any good for making more lime pickle in, so it's just as well I'm going to start a new batch almost straight away because it's so good.

Elitist cheese photos (aldo), Tuesday, 9 July 2019 10:45 (five years ago) link

Recipe, pls? I have never made a lime pickle.

mom tossed in kimchee (quincie), Tuesday, 9 July 2019 11:17 (five years ago) link

https://www.fermentationrecipes.com/indian-lime-pickle/500

I made this one because I'm quite happy with letting things ferment and break down that way - there are lots of others I'd seen that involves cooking the limes which just seems less authentic somehow.

NB Mustard oil is technically not food safe under EU regs because of erucic acid content. Despite this it's still pretty widely available - and Morrisons appear to do one specifically labelled as 'edible'.

Mine had 5 weeks initial ferment then 2 fully mixed and it needed both those later weeks for the oil to lose its harshness/combine flavours. I still think next time I might 50/50 it with mustard oil and olive oil.

Elitist cheese photos (aldo), Tuesday, 9 July 2019 12:49 (five years ago) link


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