edgarallanho's Profile

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What to do with cranberry juice cocktail?

I'm talking gallons of the Ocean Spray stuff, the kind that has water, sugar, and ascorbic acid.

So far, I've used it as the replacement liquid in baking, in drinks, in cranberry sauce, and am currently in the process of making cranberry jelly and cranberry curd...but it's still too much! Any recipes or suggestions that can use massive amounts of it up?

Mar 25, 2013
edgarallanho in Home Cooking

San Qi/Siquan Seven/Fujiko Notoginseng leaves -- what do I do with these?

I tried the latter today and it was delicious! Added in a hint of sesame oil and black vinegar. I think I'll try variations on the parboiled cold salad idea, thanks!

Jul 23, 2012
edgarallanho in Home Cooking

San Qi/Siquan Seven/Fujiko Notoginseng leaves -- what do I do with these?

My grandparents have been growing a variety of medicinal Chinese herbs in her garden and right now they're running rampant -- I've been given bundles of them and I have no idea what to do with them. Particularly, I have these thick-leafed greens commonly known in Chinese as san qi (scientific name boussingaultia gracilis miers var) that are mucilaginous and bitter.

http://www.flickr.com/photos/alberth2...
http://i710.photobucket.com/albums/ww...
http://nature.jardin.free.fr/1103/nma...

Mostly, these just taste REALLY bad -- the combo of bitter and slimy is pretty offputting and there is no way I'm eating them raw in a salad. Ideas on how to cook these? They're supposed to be pretty healthy so I want to give it a try.

Jul 14, 2012
edgarallanho in Home Cooking

fresh tofu?

No idea where to buy fresh tofu in Los Angeles! In the Bay Area, I always picked up tofu straight from the factory or from specialty tofu stores near my neighborhood, but I really haven't the faintest where to go to pick some up down here. I'm looking for a place that would sell a variety of tofu -- deep fried, noodles, tofu skin -- as well as tofu-based dishes and drinks (soymilk, tofu pudding/douhua). I don't have a preference for Taiwanese or Chinese or Japanese or Korean, and would love to try new kinds of tofu out. Does anybody have any recommendations? Preferably near downtown area, but if you think it's really worth it, I'm always up to venture outside.

Thanksamillion!

May 06, 2012
edgarallanho in Los Angeles Area

Bittman's new Food Manifesto

Hear hear!

People also have their own choice in whether or not they choose to acknowledge these manifestos -- nobody is trying to shove advice down your throat and "control" you. Likewise, most people already have the choice to buy whatever they want, particularly towards the foodmakers that are backing the group, so this "consumer freedom" organization is excessive and pretty pointless. It seems pretty immature to me -- like kids who just want to plug their ears and say "nananananana" when anybody says anything counter to their beliefs. But I suppose that's just politics.

Anyway, if the health of the consumer populace declines despite all this knowledge of what is generally accepted as healthy, and they want to have their "consumer freedom" and buy whatever they want despite this knowledge, then let them do that. Isn't it just general common sense that whole foods are good for you and processed ones are bad?

May 08, 2011
edgarallanho in Food Media & News

Bittman's new Food Manifesto

oh my gosh please do start a gluten-free food truck, that would be absolutely amazing

May 08, 2011
edgarallanho in Food Media & News

Is sushi safe in LA post Japan Tsunami? Radiation Concerns...

But what about migrating fish or ocean currents? I have no idea about fish migration patterns, but currents like the North Pacific Drift definitely travel to the west coast -- wouldn't this also effectively move irradiated particles? I find it hard to believe that radiation could be kept within Japan when the ocean is constantly moving...

May 08, 2011
edgarallanho in Los Angeles Area

Examples of foods you would never buy again once you learned to make them yourself

What's your clif bar recipe?

Aug 06, 2010
edgarallanho in General Topics

roasted sea salt?

Currently in Shanghai and I walked into a Korean supermarket that sold a variety of salts, several being roasted sea salts. Now, I'm pretty sure this isn't the same thing as regular salt as one brand sold four different kinds of salt: seaweed salt, garlic salt, sea salt, and roasted sea salt.

What is this and how is it different?

Jul 19, 2010
edgarallanho in General Topics

Why are refined foods cheaper?

So white flour is cheaper than whole wheat flour and white sugar is cheaper than raw sugar. Why? Wouldn't it technically cost more to process the ingredients down so much? Or is it simply a quality issue, where sugar that isn't fit to be raw sugar (is this possible?) or similar is just processed until it's acceptable?

Enlighten me!

Jun 06, 2010
edgarallanho in General Topics

Dairy is bad for you? So much info out there, I don't know what to believe

I'm pretty sure that Hyman's referring to refined sugar, which does not apply to raw fruit. Refined sugar is the actual sugar ingredient itself, like white sugar, raw sugar, etc.

May 18, 2010
edgarallanho in General Topics

vegetarian chowhounds

I choose not to eat meat because I don't support the large-scale industry. I'm completely fine with the concept of eating animals because I do recognize that it was an evolutionary aspect that made humans what we are, but I'm extremely uncomfortable with the excesses of consumption and waste we go through and the corresponding environmental/ecological impact that has. With that said, I was vegetarian for 6 years and have only been vegan for a year, but I can't really say I consider myself much of anything apart from an ethical eater. I'll eat meat if it's been raised in a sustainable and humane manner. These opportunities don't come that often though, and I never really go out of my way to buy organic local beef or anything because I kinda just lost my taste for meat and I'm severely lactose intolerant, so I suppose I'm vegan most of the time. Also, I just feel healthier when I'm vegan, and maybe that's a placebo effect but it's working for me.

Oh, and tomatoes and peaches! Simple things never get old.

May 10, 2010
edgarallanho in General Topics

Botan Rice Candy!

Delicious childhood candy, I want to recreate you! Am trying to figure out how to make this. I suspect that it would be a process similar to making Turkish Delights, but would like other people's input on this.

Ingredients list via Wiki:
glucose syrup (corn starch, water), sugar, sweet rice, water, lemon flavor, orange flavor, FD&C Red No. 40 (allura red AC).

Alternate ingredient list: millet jelly (millet starch, water), sugar, sweet rice, water, lemon flavor, orange flavor, FD&C red no. 40 (allura red AC)

Mar 25, 2010
edgarallanho in Home Cooking
1

quinotto!

That looks closest to what I'm looking for, but no Panko and eggs (they were vegan). Do you think they would they fry up as well without eggs?

Mar 25, 2010
edgarallanho in Home Cooking

quinotto!

Not really, but it could've just been the way she cooked it. She shaped it into nice little patties that held their shape.

Mar 23, 2010
edgarallanho in Home Cooking

quinotto!

Or at least, that's what I think it is? I was in Peru over spring break and I had this amazing patty on two occasions, once in a sandwich and once as an entree itself. It seems to be a fried patty of quinoa or kiwicha. Salty, gooey, kinda reminded me of fried grits or oatmeal. In the airport on the way home, I saw a cookbook called something like La Cocina Peruana and briefly saw the name "quinotto" accompanying a picture that looked suspiciously like the same dish. Could anyone tell me more about this dish and how to make it?

Mar 21, 2010
edgarallanho in Home Cooking

Do you ever like the crappy better than the excellent?

My friend accidentally ordered 27 bottles of Bac-O's...and handed them all to me. Somewhat needless to say, we (three college girls) have managed to cut it down to 5 bottles left. I fear that my innards will never be the same.

Feb 28, 2010
edgarallanho in General Topics

soy milk maker?

I'm looking into buying a soy milk maker and so far am looking into Joyoung CTS1048 or the Soyapower Plus, but am also open to any others (within the sub $120 price range) for myself. Does anyone have any experiences with soy milk makers? I'm not quite sure what to look for and would appreciate any recommendations/advice. Ideally, I want to be making a variety of milks apart from soy, like rice or hemp, and I don't need a large capacity one. I'm just looking for one that works well and has easy cleanup as I'll probably be using it fairly often.

Feb 23, 2010
edgarallanho in Cookware