lrostron's Profile
Lunar New Year
I appreciate the humor, I'm up to my elbows in making pot sticker wrappers. I also forgot to mention two other dishes I traditionally make: Orchid's Cool Tangy Noodles, which are from the older version of "The Modern Art of Chinese Cooking" by Barbara Tropp (ed. 1982) with soy, chile oil and scallions (long noodles = long life) and Sing Chow Mai Fun (Singapore Fried Rice Noodles, thin rice noodles with fresh shrimp and curry.
Haggis?
Good luck with it, the innards are typically referred to as the "lights and livers" by the butchers. Finding the ingredients can be an undertaking, depending on where you are and your relationship with your butcher. Slainte!
See http://www.rampantscotland.com/recipes/blrecipe_haggis.htm
Lunar New Year
I've held a Chinese New Year celebration every year for the last 18 years, and no, I'm not Asian, just a huge fan of the cuisine, and I find that having a party for no reason in January is a lot of fun. It's a lot of work, but it's fun. Definitely a lettuce wrap, lettuce symbolizes money in the new year. Long beans symbolize wealth, that would be a good veggie side. I typically make spring rolls, pot stickers, shrimp toasts, beef and broccoli, "ants climbing a tree" which is glass noodles with spicy ground pork, chicken in a peanut sauce, plain white rice and fried rice, and a smallish pot of hot and sour soup if it's supposed to be quite cold,
fruit platter for chinese new year [moved from Ontario board]
Yes, oranges or tangerines, whole, they are new year's symbols for prosperity for the upcoming year. Since it's the Year of the Dragon, maybe dragon fruit if you can find it.
Bread flour v. AP flour
I made stollen for a relative for the holiday and needed to be bread flour for the recipe. Now I have about 4 1/2 pounds of bread flour. Can I use it interchangeably with AP flour?
"Flavor Extender"?
I came across a pamphlet that was my grandmother's, entitled Betty Crocker's Bisquick Party Book, printed in 1957 (okay, so I'm one year older than it is). I noticed in most of the recipe that call for meat, particularly beef, it calls for 1/4 to 1/2 teaspoon "flavor extender". Flavor extender = MSG or Accent? Any thoughts?
What's for lunch today?
A bowlful (albeit a small one) of Orchid's Cool Noodles, a classic from Barbara Tropp's book, slippery, satiny noodles tossed with sesame oil, soy, black vinegar and hot chile oil with sliced scallions.
Hawaiian Duck?
In Pennsylvania, definitely an American/Chinese dish! Thanks for the tip, we'll give it a go.
Hawaiian Duck?
I'm searching for a clue/recipe for a Chinese dish called "Hawaiian Duck" for my step-dad. He had the dish in Allentown, Pennsylvania some years ago at a restaurant called Ho Wah. He also mentioned that a lot of local kids worked there in the summers. He really does not recall how it was cooked, but that it had an incredible sauce and served on a platter with a slice of duck, a slice of pineapple, and so forth. In the center were what he described as red/pink and white petals that you could eat. It's not Peking duck, as I've had that with him, and its not the same. I realize it's not much to go on, but any suggestions would be appreciated.
What are you baking these days? April 2011 (old)
Oatmeal cranberry macadamia white chocolate cookies ... the only redeeming thing about these cookies is that they have oatmeal in them, which makes them vaguely healthy.
Hub or Wife away? Now You Can Saute'!
Thanks, Gilroy is a great place to live AND I work in the "Salad Bowl of the World" in Salinas. What a combo. I don't need a garden, between work, home, the ethnic market down the street and Costco, I've got it all.
Cut of Beef to use for Steak Tips?
West coast region ... thanks, I'll give the post you provided a look.
Cut of Beef to use for Steak Tips?
I have several recipes for steak tips, including tips with mushroom and onion sauce and Guinness marinated steak tips. Most recipes specify either "steak tips" or "beef flap meat". To me, beef flat meat is either a skirt or hanger steak, but then, I'm not a butcher. If I ask the butcher, I gt something like pre cut stew meat, which I do not like to use for steak tips, much less stew! Any suggestions for a good cut of beef to use?
Hub or Wife away? Now You Can Saute'!
No, he doesn't mind the smell outside, as the processing plant and majority of the growing fields are about 4 miles ago (seems closer depending on how the wind is blowing) but if I roast a couple of heads with olive oil in the oven, he leaves the house. Now mind you, he eats it with no objection ... I guess it's like the old saying, you never want to see how sausage or politics are made...
Your Favorite Southwest Cooking Cookbook
My favorite book, which I've had for years, is Huntley Dent's "The Feast of Santa Fe". You might also look at two classics, Diana Kennedy's "The Art of Mexican Cooking" and Rick Bayliss's "Authentic Mexican". Your sense about the Hatch chiles was on point, it is harvest season for Hatch now in NM, where they are roasted either in home or by the vendor. So good!
Hub or Wife away? Now You Can Saute'!
Husby is away until mid next week, so I make chicken enchiladas in a green sauce while he's gone, as he despises Mexican food. I also roast several heads of garlic for future use. He claims he can't stand the smell. We live in Gilroy, for heavens sake, the air is scented with garlic all of the time!
Death by Chocolate recipe
toveggiegirl:
Hey that could be it! Thanks so much, I will have to road test it shortly.
Death by Chocolate recipe
Years ago, I clipped from a newspaper food section what I seem to recall as a Narsai David recipe, and it may not have necessarily been named "Death by Chocolate", that's what guests would call the dessert when I made it ... before I lost the recipe. The dessert consisted of a brownie like cake based in a 12 x 18 lipped pan, which was then sectioned out and molded into a round ceramic pan, both bottom and sides. A chocolate mousse was then made and spooned into the chocolate lined pan and allowed to set up overnight. It was turned out, and completely covered with a chocolate ganache. I've tried to duplicate it as it's pretty straight forward, but I can't get the light brownie mold right. Has anyone seen a recipe anything like this one? I've been tagged to create a New Year's dessert buffet table and I'd like to include this on it. I know it's early, but I need to start thinking ahead.
What's For Dinner? Part XLVII
We're rather gloomy here today, and since it's a football day for the hubby, which means little to no chores or errands, I'm doing a beef stew with dumplings. He wants game snacks, and I'm thinking about something somewhat healthful for the afternoon. Maybe crudites and a green goddess dip.
Your Favorite Retro Dishes
Chicken a la king! A weekly staple when I was a kid back in the 60's.
What do you have the most fun eating/drinking as a matter of process?
Either an ice cream cone or a sundae, packing the ice cream just so, with all the mix in ingredients where they should be, within a spoon's reach. I learned how to make shaved ice and use the same packing method for my ice cream cone so everything is right there, and then jut dive in, savoring every bite. Now if it were just a bit warmer here to warrant an ice cream cone!
Chow Confessions
Must of been Freudian on my part ... not a good day at work that particular day, full of attitude (or altitude?).
Chow Confessions
Yes, you will have to recalibrate your brain when cooking at attitude. I lived there (Santa Fe) for several years, after living in California and had to readjust what I did by rote in CA to NM time. Baking was a challenge to say the least. But you'll love it, wait for fresh Hatch chile pepper roasting season coming up shortly after you get there.
What do you eat when you really don't feel like eating?
Creamed tuna on toast, old school, yes, but it works for me.
Is it possible to diet and...
Interesting posts and some good ideas. My problem is a little more complex and am open to suggestions. I am recovering from blood clots which went into my lungs and now have permanent lung damage, and I am also severely anemic, so my breathing is compromised and exercising right now is pretty much out of the question, since I have a hard time breathing just to walk across the room. What caloric intake should I be looking at to lose weight, since I am unable to exercise right now? Normally, I'd be eating huge salads, but due to medications that I am on, I cannot eat certain things, such as dark leafy greens, lettuce, etc., that would normally go into a salad.
What's for lunch today?
Sorry about your fall ... lunch to day is a small-ish caprese salad with some yellow heirloom tomatoes and a bollito from a local bakery stuffed with leftover tri tip from dinner last night, with some of the caramelized onions, garlic and jus from cooking the tri tip in the oven. Yes, I know, tri tip in the oven is sacralege, but I just moved and I can't find the knobs to my outside grill.
Which Herb/Spice Do You Use the Most?
For my kitchen, it's a toss up between a dried Italian herb mixture from an online source and dill, either fresh or dry. Those two and a big ole bag of ground mild New Mexican chile from my sister in Santa Fe, can't beat it!
What do you eat with artichokes?
I like a green goddess dip with mine, but alas, my days of consuming any dark, leafy greens, which includes artichokes are over for a while (medication interaction, that's a bad thing) and the 'chokes coming in are beautiful, so it's making me nuts not being able to enjoy them.
