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Canned salmon - recipes to mask "cat food" smell?

Thank you Cremon! Please let me know if you try it! :)

Jan 25, 2010
rikasings in Home Cooking

Hovering Kitchen Guest Conundrum

Shaogo, I think that is why there's all this controversy about cell phones and driving, because people are texting or distracted by the call and having accidents. I was smacked into TWICE by a woman in a giant SUV once, driving along the feeder road next to 290. She just swerved into my lane and tapped me... I immediately started to slow down to let her get ahead of me.. and she swerved again and tapped me again. Luckily I was able to keep control of my car. To be fair, I don't actually know if she was distracted by a cell phone, or playing with her radio, or what... but I know she had a phone on her, because she had her phone number advertising her business stuck to the back of her vehicle. I called her while I was still driving behind her and asked if she had even noticed hitting me. Her response "I thought I heard something..."
o_O

Dec 31, 2009
rikasings in Features

Spammer still on the loose...

ninja!

Dec 28, 2009
rikasings in Site Talk

Hovering Kitchen Guest Conundrum

I really enjoy steamed veggies.

And pasta.

:)

But your cookie sounds fantastic!

Dec 28, 2009
rikasings in Features

Hovering Kitchen Guest Conundrum

Having everything ready beforehand works too, except for when it doesn't. Some recipes are difficult to keep warm for an extended period of time without congealing, loss of texture, drying out, etc. which is prevented when served immediately upon completion.

2 things I can think of off the top of my head that don't keep well under extended warming: steamed veggies or boiled pasta - they turn to mush if you try to keep them warm for too long; I prefer them to be more crisp. Also, fried foods, especially shrimp or veggie tempura are best served as quickly as possible after cooking and blotting the oil off of them with paper towels.

P.S. if anyone has warming techniques for these things that prevent the soggy mushy grossness, please share! <3

Dec 28, 2009
rikasings in Features

Spammer still on the loose...

what spam? Did they already remove the post?

Dec 26, 2009
rikasings in Site Talk

Canned salmon - recipes to mask "cat food" smell?

do you like thai food? Do you have a rice steamer with a veggie rack? I immediately thought of a dish at a thai restaurant named Madam Mam's that was basically chunked salmon steamed in a red curry/coconut cream custard layered with kaffir lime and thai basil leaves. It's like crack, I always get it when I go there. I was really excited to find a recipe for it, which I altered to more closely match the one at Mam's:

Hor Mok Salmon:

2 cups of salmon, cut into small bite sized chunks
1 tablespoon red curry paste
3/4 cup coconut cream plus extra for topping
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 egg
3-5 fresh kaffir lime leaves, finely sliced
1 cup fresh Thai basil leaves (less if you prefer)
Red chile peppers sliced for garnish
several little ramekins

In a medium sized mixing bowl, add salmon, followed by 1/2 tablespoon of red curry paste, followed by half of the coconut cream. Mix well, and gently, until blended together. It's best to add the coconut cream bit-by-bit. Add 1/2 of an egg, 1 tablespoon fish sauce, half of the sugar, and mix well until it thickens.

Line the ramekins with fresh basil and lime, then put the fish mixtures into the bowls separately, alternating layers of fish and basil/lime combo, like a tiramisu.

Place the filled ramekins into a steamer, and steam for about 20 minutes (until the fish is cooked and the sauce has set into a custard-like consistency).

To serve
Garnish each bowl with a teaspoon or two of coconut cream, and a slivered fresh Thai chile pepper.

Dec 22, 2009
rikasings in Home Cooking

need enhancement ideas for classic tuna salad

I recently made one with:

tarragon, celery, red onion, apples, pecans, a good dollop of mayo, splash of apple cider vinegar a pinch of sea salt and freshly ground pepper. It's always better the next day.

I've tried it with curry too, Emme! Delicious!

Dec 22, 2009
rikasings in Home Cooking

Aushak (Afghan leek dumpling) success!

I can't wait to try this!

Dec 22, 2009
rikasings in Home Cooking

Hovering Kitchen Guest Conundrum

No worries, shaogo! I only wanted to share my perspective. I'm both a social person and a solitary cook; I can relate to both sides of the subject. Like the author said, some people need to get into a flow with it, just like others can whip everything together instinctively, while also doing their taxes and practicing a dance routine with 12 of their closest friends in the kitchen! Both are equally rad. Actually I admit, the latter is way more rad. :P

Dec 21, 2009
rikasings in Features

Hovering Kitchen Guest Conundrum

I love to be social, especially cooking for large parties, but I'm way too accident prone to handle multiple distractions and still get dinner to turn out okay. I tend to drop/break/burn things due to antsy people breathing down my neck, or standing in the way, or trying to pull me away from the kitchen altogether, or wormholes, or the earth shifting on it's axis.

I don't consider this a lack of self-control or focus. I do think it's rude to imply there is a flaw or lack of intelligence or ability just because someone's style of cooking or thinking differs from yours. We are not all chatty octopussies!

Usually if it gets too crowded, I am not afraid to say "OKAY, I need to concentrate here, why don't y'all go check out my etchings?" My friends don't mind, since they love my etchings. And I always suggest that those that really want to pitch in can do the dishes afterward. I really hate doing the dishes.

P.S. "etchings" is not a code or anything.

Or Is It?

*eyebrow waggle*

Dec 21, 2009
rikasings in Features

Solstice Punch

How many cups can you get out of a bottle of Tuaca? Wondering if I should double the recipe.

Dec 21, 2009
rikasings in Recipes

Butternut Squash & Crab Bisque (inspired by Whole Foods)

Dec 12, 2009
rikasings in Recipes