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January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Soy- Glazed Black Pepper Chicken p. 179

Like Gio, we will be putting this dish into the rotation. A deceivingly simple recipe that results in a savory and succulent dish.

Jan 25, 2015
BigSal in Home Cooking

Announcement Thread: February 2015 COTM "Mighty Spice"

qianning, thanks for a great job as coordinator.

Jan 23, 2015
BigSal in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Stir-Fried Cumin Chicken, p. 183

Like others, Caitlin's review tempted us to make this dish. This was dinner last night and like nomadchowwoman, we used cayenne pepper instead of jalapeƱo. This did not disappoint. Both of us would gladly make it again.

Jan 14, 2015
BigSal in Home Cooking

APRIL COTM AMFT/Greenspan: Nibbles and hors d'oeuvres; soups; salads, starters, and small plates

Cheese-It-ish Crackers

We finally got around to making these little nibbles. We made them with Comte and extra cayenne. So easy to make and addictive. Thanks to all of the previous reviews, these were a hit with the family.

Announcement Thread: January 2015 COTM "THE HAKKA COOKBOOK"

Here are the recipes I found online when I was the COTM coordinator and Hakka appeared to be the front-runner.

Ginger-Scented Squash, Peas, and Lily Bulbs http://www.menupause.info/archives/11000
Stir-Fried Spinach and Peanuts http://www.sfbg.com/pixel_vision/2012...
Pickled Mustard Greens http://www.honolulumagazine.com/Honol...
Garlic-Chile Eggplant Sticks http://specialfork.squarespace.com/bl...
Steeped Chicken with Fresh Ginger-Onion Sauce http://about.specialfork.com/blog/201...
Braised Eggplant, Pork and Mushrooms http://www.nytimes.com/recipes/101473...
Stir-Fried Pork and Pineapple http://www.nytimes.com/recipes/101473...
Chicken Fried Rice with Tomato Chutney http://grokker.com/cooking/video/chic...
Soy-Glazed Black Pepper Chicken http://www.vietworldkitchen.com/blog/...
Stir-Fried Chicken and Cucumbers http://grokker.com/cooking/video/fahs...
Sweet Soy Sauce http://thehakkacookbook.com/category/...
Salt-Baked Shrimp http://thehakkacookbook.com/category/...
Fried Eggs and Chives http://thehakkacookbook.com/category/...
Braised Chicken Wings in Bean Sauce http://www.nytimes.com/recipes/101473...

Dec 22, 2014
BigSal in Home Cooking
2

Voting thread: Cookbook of the Month January 2015

I have some online recipes for Hakka that I compiled when I was a coordinator. I will share them if Hakka wins. I'd also be happy to paraphrase recipes from either book.

Dec 21, 2014
BigSal in Home Cooking

Chinese cookbook recommendations?

Perhaps Red Cook? http://redcook.net/

Dec 15, 2014
BigSal in Home Cooking

Roland Extra Strong, Beaufor, or Edmond Fallot Dijon mustards

Surdyk's has Edmond Fallot dijon mustard.

Dec 15, 2014
BigSal in Minneapolis-St. Paul
1

Nominations Thread: Cookbook of the Month January 2015

HAKKA

Dec 12, 2014
BigSal in Home Cooking

Japanese pastry cookbook in English?

I have Tanoshii and Okashi, but neither are hard cover (both are available on Amazon). I have not had a chance to cook from them yet, but would be glad to report back when I do. Milk madeleines, various swiss rolls and choux cream and are my list to make.

Dec 10, 2014
BigSal in Home Cooking

August 2014 COTM - Diana Henry: Pure Simple Cooking

Thanks Caitlin.

Dec 04, 2014
BigSal in Home Cooking

August 2014 COTM - Diana Henry: Pure Simple Cooking

Thank you!

Dec 04, 2014
BigSal in Home Cooking

August 2014 COTM - Diana Henry: Pure Simple Cooking

Caitlin or Lulusmom,

Is this made with a whole chicken or chicken pieces? I have a leftover sweet potato and everything else in the pantry.

Dec 04, 2014
BigSal in Home Cooking

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

So glad to hear you liked it. Japanese curry is comforting indeed.

Nov 23, 2014
BigSal in Home Cooking

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

Last night we made Japanese Curry from Nancy Hachisu's Japanese Farm Food. I grew up eating Japanese curry made from the pre-packaged roux blocks, Vermont brand. This version was a hearty curry made of onions, carrots, potatoes and chicken stock. The roux was made of peanut oil, flour, and a combination of hot and regular Japanese curry powder. Because the curry was missing some sweetness, we added grated apple and honey. This hit the spot last night, but the No recipes version of Japanese curry would be my favorite of the two. http://norecipes.com/karei-raisu-japa...

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

Maybe I do. :) Maybe I'll swing by this weekend.

Nominations Thread: Cookbook of the Month December 2014

I'd also support a Wolfert month. Her recipes are involved, but the results are also very good. I don't mind the extra work.

Nov 11, 2014
BigSal in Home Cooking

Nominations Thread: Cookbook of the Month December 2014

150 BEST AMERICAN RECIPES

Nov 11, 2014
BigSal in Home Cooking

Nominations Thread: Cookbook of the Month December 2014

ESSENTIAL NYT COOKBOOK

Nov 11, 2014
BigSal in Home Cooking

Essentials of Classic Italian Cooking: Pasta and Other Starches [CoTM Sept 2006 and Nov 2013]

Fresh ricotta cavatielli with this sauce sounds absolutely delicious.

Oct 29, 2014
BigSal in Home Cooking
1

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

Thanks to everyone who championed this book. Although I did not vote for it, I am happy to get out of my comfort zone and try some new dishes. Perusing through the book, I was happy to see a fair amount of fish dishes that looked appealing.

Oct 24, 2014
BigSal in Home Cooking
1

Seductions of Rice: White Rice, Black Rice, Congee: The Chinese Way

Glad to hear. Your family seems to do well with tofu. I eat quite a bit of it, but the Mr. doesn't. Mapo tofu is really the only exception. He's on the "white and brown diet" (meat, potatoes, white bread, peanut butter...you get the picture).

Oct 24, 2014
BigSal in Home Cooking
1

Home Cooking Dish of the Month (November 2014) Nominations!

CURRY (Japanese, Indian, Thai, etc)

Oct 24, 2014
BigSal in Home Cooking

Seductions of Rice: White Rice, Black Rice, Congee: The Chinese Way

Tofu with Tomatoes and Coriander

This has been on my list to make since I read your review. My husband opted for bratwurst tonight so I took the opportunity to make this. It was so quick to pull together and very delicious. I used white pepper and it added a nice touch. I'd definitely make this again.

For those that enjoy the tofu/cilantro combination should try Florence Lin's Tofu with Cilantro relish from Breath of a Wok by Grace Young. qianning's review got me hooked. One change she made was use sesame oil in the relish which adds a lot of flavor.

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

I agree, right from a magazine (cover page worthy). Just gorgeous...and those little hands are so cute.

Oct 12, 2014
BigSal in Home Cooking
1

Nominations Thread: Cookbook of the Month November 2014

HAKKA.

Oct 11, 2014
BigSal in Home Cooking

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

Yes, the champiƱones al ajillo.

Oct 07, 2014
BigSal in Home Cooking
1

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

Even though the recipe wasn't a winner in your book, the dish looks stunning. Those colors are so striking! Which recipe took the crown?

Oct 07, 2014
BigSal in Home Cooking
1

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

It's a very inexpensive one. I bought it from Posharp when I bought some Pixian doubanjiang. http://www.posharpstore.com/en-us/plu...

Sep 21, 2014
BigSal in Home Cooking
2

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

We made half a recipe for the two of us. Joe's risotto is indeed legendary, but one I've never tried myself.

The truffle juice had a deep, woodsy truffle aroma, but subtle especially compared to the intense aroma of truffle oils.