BigSal's Profile

Title Last Reply

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Yes, twice a month easily...with or without snow. :)

Apr 17, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Khao Man Som Tam, Papaya Salad with Coconut Rice and Sweet Pork, p.193

http://www.templeofthai.com/recipes/p...

We made a quarter of a recipe (1/2 lb) of the pork candy over the weekend, leaving just the papaya salad and coconut rice to make after work.

We only made 1 c of rice (on the stove instead of my rice cooker which is too big for a small portion of rice) and used coconut milk instead of coconut cream.

My husband absolutely loved the pork candy and the coconut rice. He tried a small taste of the papaya salad and the heat from the peppers kept him away.

This was a delicious combination of flavors, textures and aromas making it a very satisfying meal.

Apr 17, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Kung Op Wun Sen, Shrimp and Glass Noodles Baked in a Clay Pot, p.210

We also loved this dish. We cooked it indoors, but will definitely try it outside to add some smoky goodness.

The most challenging aspects for me were procuring cilantro roots (but now I know how to find them when they are not available at the farmers' market) and getting a 3.5 oz portion of glass noodles. The glass noodles came in a big batch (8-9 oz)and it was impossible to pull the noodles apart, so my husband used a serrated knife to cut the noodles into an appropriate portion.

So much to enjoy in this dish.. crispy pork, succulent shrimp, wonderful aromatics (cilantro root, black pepper and ginger), and seasoned noodles.

Apr 17, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Beautiful pictures (as always)!

Apr 17, 2014
BigSal in Home Cooking

February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

Thanks for the suggestion!

Apr 16, 2014
BigSal in Home Cooking

Vote for May Cookbook of the Month

Very nice, thank you delys77. Now the hard part....decide which to choose.

Apr 16, 2014
BigSal in Home Cooking

February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

Thanks, I'll give the Beef Chow Fun a go

Apr 15, 2014
BigSal in Home Cooking

September 2012 Cookbook of the Month: My Calabria

I just pulled the book out and in the ingredients section she mentions that "if you can't find Calabrian pecorino...look for the Locatelli brand (because) it is less salty than most and a good choice for Calabrian cooking." Hope this helps.

If there is a specific recipe to look up, I'd be glad to.

Apr 15, 2014
BigSal in Home Cooking

February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

I'm glad you enjoyed it. What a clever idea to season your oatmeal with the leftover sauce. Sounds delicious!

Apr 15, 2014
BigSal in Home Cooking

February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

Good to know that they keep several days in the fridge. Are there any other recipes you'd recommend I try with the noodles?

Apr 15, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Phat Si Ew, Stir-fried Rice Noodles with Pork and Chinese Broccoli, and Soy Sauce p. 218

http://tinyurl.com/oko5xzy

This would go on my COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition, but I’ve taken to making my own rice noodles which takes a bit longer. See pictures here. http://chowhound.chow.com/topics/9626...

The recipe as written is on the sweetish side which is perfect for my Mr. I enjoyed the addition of the fish sauce-soaked peppers, vinegar-soaked peppers and the toasted-chile powder. Hearty and satisfying. I've found comfort in the one-plate meal chapter.

Apr 14, 2014
BigSal in Home Cooking

February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

Rice Sheets p. 154-155

Inspired by MelMM’s post, I thought this would be a fun kitchen project. It was. Thank you MeIMM.

I steamed the batter to make the noodles instead of poaching. The hardest part for me was making sure my pan was level to ensure the noodles have a consistent level of thickness. After gaining confidence with the technique, I've been playing with the ratios of rice flour/tapioca flour resulting in different textures. I am looking forward to trying more dishes with the fresh noodles.

Apr 14, 2014
BigSal in Home Cooking
3

January 2013 COTM: JERUSALEM -- Stuffed; Meat; Fish

Glad to hear you enjoyed this, but sorry to hear about the crunchy rice. We haven't experienced that, but Goblin's suggestion of adding a bit more stock should do the trick.

Apr 14, 2014
BigSal in Home Cooking

Nominations for May 2014 Cookbook of the Month (COTM)

MY BOMBAY KITCHEN.

Apr 12, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: Rice 29-33, Papaya Salad and Family pg. 34-37, Thai "Salads" pg. 48-71

I just read this to my husband. His face looked alarmed...like, "you are not really going to buy another mortar and pestle, are you?"

We are going to an Asian market to get some more ingredients. If I see one ...mmmmmwwwwahahahahahaha!

Apr 12, 2014
BigSal in Home Cooking
1

April 2014 COTM - Pok Pok: Rice 29-33, Papaya Salad and Family pg. 34-37, Thai "Salads" pg. 48-71

Hmmm... do I get another mortar?

I'll have to try alioli in the granite one. It has a wider base than my Spanish ceramic one. I wonder if that would help me increase my success rate with alioli. I'm still very hit or miss making it.

Apr 12, 2014
BigSal in Home Cooking

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

Bummer that the tomato, butter and onion sauce was a miss (we love it with fresh potato gnocchi.) Funny how that happens with a dish that receives many raves. I have a few recipes that many people love that I just don't get. Keeps it interesting.

Apr 12, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: Rice 29-33, Papaya Salad and Family pg. 34-37, Thai "Salads" pg. 48-71

Sounds great and I like the idea of having a more accessible alternative to green papaya ...and no shredding.

Love the picture. It draws your eye right in there. What kind of mortar and pestle do you have? I received a granite one for Christmas when I realized my Spanish one was not the right tool for Thai cooking, but it is so heavy. It's a workout every time I pull it out to use it.

Apr 12, 2014
BigSal in Home Cooking

Nominations for May 2014 Cookbook of the Month (COTM)

And another for HAKKA!

Apr 10, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Hoi Thwat, Broken Crepe with Mussels (Oysters), pg. 224

I followed qianning's lead and made this with oysters as well.This came together quickly with just a little prep in advance. Because I made just a half a recipe, I used a smaller cast iron skillet (8"). This decision left me with no room for the bean sprouts, so I had to remove the crepe from the skillet, add the bean sprouts, and then return the crepe to the skillet (a minor detour), but the result was delicious indeed!

Apr 09, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: Grilled Foods pg. 122-145, Curries and Soups pg. 146-171

I am just getting caught up with your posts and I' m crying from laughing so hard (" Good thing my dining companions already share my DNA." Too funny!). Glad to read about your adventures again.

Apr 06, 2014
BigSal in Home Cooking
1

April 2014 COTM - Pok Pok: Fish pg. 72-87, Stir Fries pg. 88-103, Thai Minced Meat Salads pg. 104-121

Is that snow on the ground?! I love it! Tell us more about your set up?

Apr 06, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Love your post! I laughed when I read the part about "frantic-window-opening coughing fits" having experienced this first hand (twice).

How does it compare to David Thompson's version?

Interesting how difficult it has been for us to procure holy basil. Is it difficult to grow or is it just snatched up as soon as it's available?

Apr 06, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Kai Kaphrao Khai Dao (Stir-fried Chicken with Hot Basil) p. 189

The recipe http://piccinacucina.blogspot.com/2014/04/kai-kaphrao-khai-dao-stir-fried-chicken.html

Here's MelIMM's original post and tantalizing picture that inspired many of us to try this dish. http://chowhound.chow.com/topics/9666...

We had never tried this dish before, so we didn't have a point of reference to compare it to, but I've found Ricker's flavor profile notes to be very helpful when trying an unfamiliar dish. He notes this one as aromatic, salty, spicy,and sweet.

To date, I have been unable to procure holy basil. So, Thai basil it was.

MelIMM's account of how to make this dish is excellent, so I will add just a couple notes. I would suggest cooking this in a well ventilated area. The first time we made this, both of us were overcome with coughing fits and runny noses from the fumes of the chile peppers. This also happened the second time we made this. Apparently, both of us have issues with our short-term memories.

This dish is spicy! No joke. I enjoy heat, but man this was one of the spiciest things I have eaten in some time (Pok Pok's papaya salad is also up there). The first bite was packed full of flavor. and then the heat caught up to me. The rice and egg help provide relief from the heat of the peppers. I also noticed that Ricker suggested fish-sauced soaked chiles to serve alongside this dish. More chiles??!! This was plenty hot and so flavorful, we wouldn't add a thing.

This was a warm introduction to Thai cooking and is already a favorite recipe. I've even purchased holy basil seeds, so I can try the dish as intended.

Apr 02, 2014
BigSal in Home Cooking
3

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

Yes, I should have mentioned caramelizing the onions in advance (makes the difference between weeknight and late night). The onions always take longer for me than any of the recipes indicate.

I believe the browning of the chicken helps render the fat from the skin, crisps the skin, as well as par-cooks the chicken. I would think 20 minutes cooking time of boneless, skinless chicken thighs would cook in the time it takes to cook the rice...that is, as long as they are not super huge, but maybe cut them in half just in case.

Hope you like it.

Apr 02, 2014
BigSal in Home Cooking

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

This cliffhanger was worth the wait. and the picture is gorgeous. You've made street food look quite elegant. I hope to give this a go with oysters too (thanks for the inspiration).

Apr 02, 2014
BigSal in Home Cooking
1

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

Wow! Thank you so much for putting this together. I'm sure organizing it all and finding links to the recipes was no easy feat!

Mar 31, 2014
BigSal in Home Cooking

COTM April 2014 Announcement Thread: Congratulations Pok Pok!

Khao (Rice) p. 29-33
Som Tam (Papaya salad and family) p. 34-47
Yam (Thai "salads") p. 48-71
Plaa (Fish) p. 72-87
Phat (Stir-fries) p. 88-103
Laap (Thai minced-meat salads) p. 104-121
Kong Yaang (Grilled foods) p. 122-145
Kaeng, Tom, & Co. (Curied and soups) p. 146-171
Naam Phrik (Chile dips) p. 172-181
Aahaan Jaan Diaw (The one-plate meal) p. 182-239
Aahaang Farang (Foreign food) p. 240-251
Khong Waan (Sweets) p. 252-266
Sundry Items (Stock, Condiments,and Pantry Staples) p. 267-287

Mar 30, 2014
BigSal in Home Cooking

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

You are welcome. I know my husband will appreciate more quick weeknight meals. I have been known to bite off more than I can chew and end up having dinner later than planned.

Yes, very true about the kindness and generosity of the home cooking hounds. As I was creating the list, I was thinking of all of the hounds that shared these recipes first, gave us tips on how to execute the dishes and all the fun I had finding a new recipe.

Mar 29, 2014
BigSal in Home Cooking
2

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

Great thread!! I’ve tried to narrow my list to recipes can be done in 45 minutes or less.

ESSENTIALS OF ITALIAN COOKING
Tomato Sauce with Onion and Butter
Carbonara (we use a combination of pancetta and guanciale)
Pesto

MARCELLA CUCINA
Fricasseed Chicken Abbruzzi-Style with Rosemary, White Wine, Cherry Tomatoes, and Olives

FLEXITARIAN TABLE
Bulgur with Roasted Chickpeas, Red Onion, and Lemon (we use half the bulgur called for in the recipe)

INTO THE VIETNAMESE CHICKEN
Ginger Chicken with Caramel Sauce (making the sauce in advance makes this a quick weeknight meal)

FISH WITHOUT A DOUBT
Linguine with Clams

LAND OF PLENTY
Gong Bao Chicken (we use less oil and peanuts)
Mapo Tofu
Xie Laoban's Dan Dan Noodles

GOURMET TODAY
Southeast Asian Turkey Burgers
Spiced Chicken (use less salt)

ITALIAN EASY
Flattened Chicken – deboning the chicken takes time, so you can just spatchcock the chicken.

COMPLETE ASIAN
Grilled Chicken with Hot Spices (Ayam Panggang Pedis)

NEW BOOK OF MIDDLE EASTERN FOOD
Couscous Salad

WORLD OF FOOD
Pasta w/ Anchovies and Toasted Breadcrumbs

BREATH OF A WOK
Millie Chan’s Chili Shrimp
Martin Yan’s Genghis Khan Beef
Florence Lin’s Tofu with Cilantro Relish (I make the relish using sesame oil – thanks qianning)

STIR-FRYING TO THE SKY’S EDGE
Chinese Burmese Chili Chicken

ESSENTIAL NEW YORK TIMES
Bademiya's Justly Famous Bombay Chili-And-Coriander Chicken (4+ hours to marinate)
Braised Ligurian Chicken (A Jamie Oliver recipe)
Staff Meal Chicken with Salsa Verde (requires a marinade for 1 hour or overnight)

JAMIE’S ITALY
Crostini with pea and fava bean purée with pecorino

JAMIE AT HOME
Incredible Smashed Peas and Fava Beans on Toast

AROUND MY FRENCH TABLE
Mediterranean Swordfish with Frilly Herb Salad (requires 1 hour in marinade)
Salmon and Tomatoes en Papillote
Salmon with Basil Tapenade

PLENTY
Royal Potato Salad
Farro and Roasted Pepper Salad (I use less honey than called for)

OTTOLENGHI
Marinated Rack of Lamb w/ Coriander and Honey (overnight marinade)
Roast Chicken w/ Sumac, Za’ atar and Lemon (overnight marinade)

SEDUCTIONS OF RICE
Classic Thai Fried Rice (without tomato)
Arroz a Banda (quick if you keep fish stock in the freezer)

ITALIAN GRILL
Tuna Like Fiorentina
Chicken Under a Brick (12 hour marinade)
T-bone Fiorentina w/ Sauteed Spinach
Tagliata of Rib Eye w/ Arugula (12 hour marinade)

ESSENTIAL PEPIN
Tuna Steaks with Tapenade Coating
Chicken African Style with Couscous (overnight marinade)
Glazed Carrots with Olives

WASHOKU
Miso Soup with Enoki
Simmered Snapper Autumn Rain Style

JAPANESE COOKING A SIMPLE ART

Yellowtail Teriyaki
Chicken Teriyaki (I use Tsuji’s sauce, but cook it a little differently)
Kinpira Gobo (stir-fried carrots and burdock root)
Salt Grilled Sea Bass

COOK THIS NOW
Lamb Merguez Burgers with Harissa Mayonnaise

FOOD OF SPAIN

Champiñones al Ajillo (Mushrooms with Garlic)- good ratios, I make this without wine or lemon- Especially good with chanterelles

FOODS AND WINES OF SPAIN
Moorish Style Kebabs (overnight maridae)
Garlic Green Beans
Gambas al Ajillo

MY CALABRIA

Quick Tomato Sauce
Grilled Swordfish Rolls with Breadcrumb Filling (sauce needs to reset 30 minutes)
Large Pasta Tubes with Swordfish and Cherry Tomatoes

JERUSALEM
Braised Eggs with Lamb, Tahini and Sumac
Chicken with Caramelized Onion and Cardamom Rice

EVERY GRAIN OF RICE

Mapo Doufu (I add extra stock)
Fuchsia's Emergency Midnight Noodles
Chef Chen Dailu's Spicy Sesame Noodles
Stir-Fried Eggs with Tomatoes

BIG SMALL PLATES
Mongolian Barbecued Lamb Chops (24 hour marinade)

ALL ABOUT ROASTING
Seared Swordfish with Olive Vinaigrette

POK POK
Stir Fried Chicken with Hot Basil

Mar 29, 2014
BigSal in Home Cooking
2