What's cooking? part 4

Or maybe they're not specif Hatch chillies but the New Mexico green ones, anyway, that NMers love.

There's not a single chile variety called the Hatch chile, actually, per the FAQ at the Chile Pepper Institute -- the Hatch/Las Cruces area is just the biggest growing area. The Anaheim chile is usually the variety grown and sold as "Hatch chilies."

gonna walk to the chinese store and see if they have eggplants or if not that baby bok choys and i will eat them with my leftover "spicy sauteed fish" from last night's chinese

i always forget about baby eggplants. the chinese ones. i love those.

where is the thread about roasting chickens?

they had eggplant! a pile of them. gonna make an honest attempt at this because chinese eggplant is my favorite vegetable and i am always wanting it

Laurel, if you got your chilis in a sauce, they are already done and you don't need to do anything with them. This is just called green chili in NM/CO. You scoop it up with tortilla, or pour it over a burrito, etc.

at my chinese grocer's, I was looking for frozen DUMPLINGS! but noticed the pickings were very sparsed. then I noticed they had giant freezer coolers in the back. when I opened one, it was filled with bags and bags of DUMPLINGS!, all by the same company! I bought one and made them today, and I can see why this store would keep bags and bags of them. they're really good for frozen DUMPLINGS!!

i was gonna buy some DUMPLINGS! too but most of them were porky and i wanted some nice vegetable DUMPLINGS!

I will check to see if this brand also makes vegetable DUMPLINGS!

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

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

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

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.

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

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

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

oh cool

http://www.weichuanusa.com/

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!

no vegetarian options : (

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

*nods slowly*

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

Bit like a gyoza in that sense, perhaps?

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

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

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

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

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

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.

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

nonstick frying pan ftw

omg french toasted steamed pork buns! D:

Thats like strongos nuevo cuisine next level, man.

*pours maple syrup over french toast pork buns*

I just made sardine fritters - really good with sriracha mayo

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

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

That is a lot of liquid.

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 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.

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

plz send me extra soup

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!

you are the nicest!

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.

xposts
Breakfast Bao!

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

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!

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

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