what's cooking? part 5: 2017-2027

Just make sure to add some cornstarch to the filling if you think the veggies might release a lot of water while cooking if you don't cook them beforehand. I've never used seitan. If I had a good asian market near me I would probably try to add some tofu skins. The dumpling sauce is just soy sauce, vinegar, fresh garlic and maybe hot oil. Since that is so strong, I've never been concerned too much about the filling needing to taste perfect. I just try to make it somewhat healthy since we eat a shitload of DUMPLINGS! at once.

Tofu skins sound ace as well. So what's the difference between the DUMPLINGS! you make and using won ton wrappers? Tempted to try and find a easy way into dumpling-making

I have no idea why autocorrect did that to the word dumpling btw

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/

it's an ilx coded thing about DUMPLINGS!.

That's hilarious. Thx! Yay for weekend project

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

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

Oh heck yeah!

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).

and also: DUMPLINGS!

pottery

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.

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

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.

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.

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 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.

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

uh, many buns.

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.

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

fucking nonsense

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.

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.

i would like those

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!

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.

I love savory galletes.

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.

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

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!

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

https://www.which.co.uk/reviews/microwaves/article/combination-microwaves-how-to-buy-the-best

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.

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!

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

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.

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

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

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.

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

Oh hell yeah!

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.

I never think of making potato salad but that looks delicious

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

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!

I love all mustards. THey all have a purpose.

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

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.