soypower's Profile
Appetizers for a Memorial Day BBQ for a crowd
In the same vein...I had the most delicious flatbread today at a local restaurant. It was so good, I've decided to make it for my Memorial Day BBQ. Grilled flatbread with bacon, grape tomatoes, five cheeses and then a bunch of chopped fresh spinach on top. The menu description mentioned artichoke hearts, but I couldn't detect any so if they were present they were very small pieces. At any rate, it was lovely and fresh. (I took some home and just ate it cold to soak up some alcohol and it was still delicious.)
Here's a pic I found on urbanspoon: http://www.urbanspoon.com/rph/1/1623039/666251/seattle-wildfin-american-grill-wildfin-grill-s-bacon-spinach-and-tomato-flat-bread-photo
Are You Snacking on Anything Right Now?
Couldn't I? It's actually very satisfying in small amounts, so theoretically, it could work! :o)
Are You Snacking on Anything Right Now?
Just read that Parmigiano Reggiano is a great food to help you lose weight! Hardy har. But I thought I'd test the theory anyway. Yummeh!
You knew you mastered the fine art of cooking or baking when you ______________.
I felt like I had arrived the first time I was able to reverse engineer a dish i had at a restaurant and faithfully recreate it at home.
Korean Hot Mustard Oil?
Yes, nasal clearing hot is what I'm looking for. I just wish I could find a bottle of that mustard oil since I just dream of all the things I'd drizzle it on. In the meantime, it sounds like a fresh jar of the s&b stuff just what I need.
Yikes! Didn't remove fuzzy choke when stuffing artichokes! Will they still turn out ok?
I will definitely do that next time. Thanks for your help. It's almost eating time! :o)
Yikes! Didn't remove fuzzy choke when stuffing artichokes! Will they still turn out ok?
That's good to know. So I'll probably just have to do a little surgery when we get to the middle, right? I'd love to see the New Orleans method. Do you have a recipe?
Yikes! Didn't remove fuzzy choke when stuffing artichokes! Will they still turn out ok?
I put them in raw. It was murder trying to get the choke out of the 3rd one.
Yikes! Didn't remove fuzzy choke when stuffing artichokes! Will they still turn out ok?
So this is my first try at stuffed artichokes. Unfortunately, I didn't figure out how to take the fuzzy choke part out until I got to the 3rd one. So the other two have closed chokes with spiky and fuzzy things in the middle. I didn't want to waste the stuffing (lump crab meat was involved), so I went ahead and put them in the oven. If I eat the closed ones really carefully, will it still be ok?
Banging my forehead on the wall...:o(
Korean Hot Mustard Oil?
My mom tries to pull this one on me, but I always find it's not as hot as I'd like it to be. Do you have tricks for making it hot?
Mustard Oil
The Korean cold buckwheat noodle packages always come with little packets of mustard oil. I'm constantly finding myself wishing I had more. Does anyone know if this is similar to the stuff sold in Indian markets?
Korean Hot Mustard Oil?
Whenever I make naengmyun, I always wish I had a few more packets of the hot mustard oil included in most packages. Does anyone know where I can get more of this stuff? I've googled and googled but to no avail. I'm willing to invest in bulk quantities here...
Old-Fashioned NYC-Style "Cantonese" Chinese-American Food in Seattle?
It's on the edge of Newport Hills, next to Herfy's and the Mustard Seed, where Red Apple used to be...That entire shopping center is one big bag of memories!
South China Perry Ko's
5606 119th Ave SE
Ste A
(between 56th St & 58th St)
Bellevue, WA 98006
Does anyone know what these are called? And do you have a recipe for it?
I'm with chocomel..I think it's nougat.
http://oggi-icandothat.blogspot.com/2010/10/chocolate-nougat.html
Help! I need recipe ideas that are soy, dairy, salt and meat free.
I think a gift of homemade bread using pickling salt would be a great gift for your friend. Include some roasted red pepper dip made with almonds, vinegar, olive oil, salt and pepper. You could make wonderful sandwiches with these two things and in combination with your roasted veggies.
I also love Thomas Keller's confit byaldi. It's a really beautiful dish and full of flavor. Here's a link to a recipe: http://www.inuyaki.com/archives/101
Help! I need recipe ideas that are soy, dairy, salt and meat free.
I think the safest thing is to use canning or pickling salt. From the Morton Salt website:
What are the differences between Morton® Iodized Salt and Morton® Canning and Pickling Salt?
Morton® Canning and Pickling Salt is a pure granulated salt which does not contain potassium iodide, dextrose or an anti-caking agent. In other words, it does not contain any additives. This salt product can be used in cooking, baking, canning, pickling and for the table. Please note that since there is no anti-caking agent added to Morton® Canning and Pickling Salt, it may form lumps in humid weather or if exposed to moisture. This product is available in four-pound boxes and can be found in your local grocery store. Morton® Iodized Salt contains potassium iodide, dextrose to stabilize the iodide and calcium silicate which is an anti-caking agent. This product is fine for baking, cooking and normal table use. However, since the anti-caking agent in this product is not water-soluble, we do not recommend this salt for some canning recipes as the calcium silicate may settle at the bottom of the jar and the water may cloud. This is really not a problem but it could be an aesthetic issue for some users.
What's your very most favorite PB&J combination?
One of my favorite sandwiches is actually thick slices of cold, good quality butter and blackberry jam in dense, multigrain bread. But I suppose it doesn't offer as much in the way of protein as the classic pb & j.
Simple Recipes that are Incredibly Delicious!
Another favorite made it's way to my dinner table tonight. Spaghetti Aglio e Olio. Such simple ingredients (pasta, garlic, crushed red pepper and parmesan) make such big flavor. Some days I even throw an egg in at the very end to make a creamy garlic sauce.
small chickens
I was at a Chinese grocery in Bellevue and they had several small chickens labeled 'stewing chickens'. Maybe check out your local Chinese grocer?
cooking bulgogi on a George Foreman grill
My mother used to make bulgogi on the GF grill for her sandwich shop. They had a bulgogi sub which was pretty yummy. The thing about bulgogi and all Korean grilled meats is that they are meant to be fully cooked through so they are pretty forgiving. Cooking with the lid down keeps more moisture in and cooks faster. I believe it took about 3 - 5 minutes. Definitely put a few more onions in there for extra flavor.
Also with pan frying we never added any extra oil in non-stick pans. The sesame oil and natural fat in the ribeye seemed to be sufficient. Adding more onions here would also help. You could also splash a little more sake or even water to keep it from sticking.
Simple Recipes that are Incredibly Delicious!
Back in my fatter days, I used to make garlic fried rice with fresh green beans, lots of egg and sesame seeds. I'd hoover 2 bowlfuls and still want more. Sometimes I would substitute the oil with butter.
But like I said, this was in my fatter days..
Vegetarian pita pocket ideas
Grilled (or panfried) Haloumi cheese with assorted grilled (or roasted) vegetables. My favorite are bell peppers, onions and cherry tomatoes. And always topped with sprouts. Pitas and sprouts are made for eachother.
Although, if feta is pricey in your area, haloumi's probably even more so...:o\
Seattle near Hotel Andra - family with elderly folk
I'd toss Seatown Seabar & Rotisserie in the mix of suggestions. It's right next to Etta's and offers a more casual environment. I really enjoyed the smoked fish plate and the side of pickles.
The Never Ending Search for an Authentic Taqueria Salsa Roja Recipe
This may sound crazy, but I know that a lot of mexican restaurants use canned tomatoes. Specifically the Rotel with green chilies. They have a lot more concentrated flavor which can add a savory note because of the umami from tomatoes. This may not be a factor down in SoCal since you have good tomatoes year round, but I know I wouldn't start with fresh tomatoes up here for 9 months out of the year.
Fine Dining with Banquet Room and Grand Piano? (Eastside)
That's a great idea and a good point about the quality of most event space pianos. That will really open up so many options for us...
That Crockpot Meatball Recipe that Has Grape Jelly In It
I've had them and they're not my favorite. I'd rather have my cocktail meatballs simmered in Teriyaki sauce. Sweet, salty and just as easy.
Fine Dining with Banquet Room and Grand Piano? (Eastside)
So i'm helping to plan a wedding in June. The bride's brother is a concert pianist and is going to perform at the reception. Any ideas for restaurants with a grand piano, and a reception room for 75+ guests? The ceremony will be in Kirkland, so something close by would be great. Fine dining preferred, but at this point we're looking at all options. Please help!
uses for small dried fish
Stir-fried Korean style: http://www.pigpigscorner.com/2010/10/myulchi-bokkeum-stir-fried-anchovies.html
You can also just dip them in a little bit of soy sauce and sesame oil for a snack...
Pickled Green Tomatoes
That will be much closer for me! Thank you so much. I will check it out...
Where to buy seafood?
I've been meaning to stop by the new store on Bellevue Way called Fish For Dinner. Anyone been there yet?
http://www.fishfordinner.com/retail_locations.php?osCsid=57b16d43d83193e18ce4e143e3d76702
