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March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

It appears that the library interloan system has broken down with the 100" of snow. Last month's book never showed up, and I saw no movement this month either. In response, I just bought the book. It arrived today, and I am really enjoying the first chapters.

The paper is really nice; rather soft to the touch. I am enjoying the narrative. Next up, the chapters with recipes. Since I have a comprehensive Korean market at the end of my street, I am not worried about finding ingredients.

1 day ago
smtucker in Home Cooking
1

Karl's Smoked Pork Chops (Kassler)

Which reminds me of their house-made liverwurst, which I get myself as a treat every once in a while.

Other uses for Salsa Verde?

How about using some of it as a sauce for some fish? Or, in swirl in a bowl of soup, such as potato or tomato?

Mar 04, 2015
smtucker in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Hannaone has create a thread here with pictures of the most common ingredients which is extremely helpful. I suspect that if you have an ingredient from the book that you can't figure out what to buy at your market, you could post, and someone would then post a picture for you.

The Dunlop books had great pantry pictures, which is how I overcame my "fear" of the Chinese market. Also gave me something to show the staff at the markets so that they could help me.

As to mild kimchee, at my store, the mild kimchee is the stuff that is made in house. In this case mild means a quick ferment, but it could also mean how much red pepper was used. The red pepper is easy to see; the ferment time less so, though the cabbage will be fuller the less fermenting it has done.

This has turned into a babble, but maybe something in there was useful.

Mar 04, 2015
smtucker in Home Cooking
1

Karl's Smoked Pork Chops (Kassler)

The weisswurst is astonishing with the Bavarian mustard. I serve with some warm sauerkraut and the obligatory pretzel. An almost perfect meal; a reward for making a Karl's run.

Mar 03, 2015
smtucker in Greater Boston Area

Karl's Smoked Pork Chops (Kassler)

I agree that the pork chops are not that salty, however, I will say that the level of both smoke and salt can vary slightly from batch to batch. We have never found them too salty.

Mar 02, 2015
smtucker in Greater Boston Area

potato flakes

Jacques Pepin thinks every kitchen should have potato flakes to thicken soups. Who am I to second guess him? I keep some Bob Mill's Potato flakes in my cupboard which I do use in soup, and as part of a rye bread starter.

I don't buy potato flakes that include anything besides dehydrated potatoes, however. It is astonishing how many flavored potato flakes are on those shelves.

Feb 27, 2015
smtucker in Home Cooking

Common Korean Ingredients

This is what I find at my local store. I believe that it is the same thing in a different kind of container. Can you confirm?

Feb 27, 2015
smtucker in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

So sorry that you won't be joining us this month, but perhaps you can pop in once a while to review our notes and make suggestions when things don't go well?

I live within spitting distance of a wonderful Korean market, and shop there often. Looking forward to learning more about all the ingredients I see there but don't always know how to utilize. If nothing else, shopping for this month should be easy once I figure out what I need to get.

Feb 27, 2015
smtucker in Home Cooking
1

Tenoch in Somerville?

It is the old KickAss cupcake storefront.

Voting Thread: March 2015 Cookbook of the Month

Just checked and same here. The suggested alternative was the "frantic family cookbook." My system is pretty darn large too.

[Hope this made someone smile.]

p.s. twelve copies of Growing up in a Korean Kitchen.

Feb 19, 2015
smtucker in Home Cooking
1

May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread

I will be in Malaga soon.... maybe I will be as lucky as you! Would you suggest that I carry this book along to Spain? I will be there for a month [various locations], and will have a kitchen for 2 1/2 of those weeks.

Feb 19, 2015
smtucker in Home Cooking
1

Leftover mushroom and jarlsberg salad?? What to make?

Nice plan!

Feb 19, 2015
smtucker in Home Cooking

Leftover mushroom and jarlsberg salad?? What to make?

Pasta with a vinaigrette is a pasta salad. Can be wildly delicious!

Feb 19, 2015
smtucker in Home Cooking

New Falafel Joint in Somerville/Medford

I generally order the lentil soup or a kofta sandwich. The last two times I ordered the soup it was watery, as though they were running out and just "topped" it up with water. The original kofta sandwich was one of the best sandwiches I have gotten around here. Perfect balance of pickled turnips, sauce, meat, and other toppings, wrapped in a way that every bite included the complete complement of flavors. The last two times, I was waited on by two young men who simply took no pride in this sandwich. The balance was wrong [way too much meat, not enough condiments], wrapped loosely so what was there sank to the bottom of the sandwich during the first bite. And they bordered on surly, like I was interrupting their social time.

I have learned to make that soup, and at this point, mine is more Turkish, and I like it better. I miss the kofta during the rare time that I need lunch in Davis Square.

Feb 18, 2015
smtucker in Greater Boston Area

New Falafel Joint in Somerville/Medford

Oh, this could be good news. The Shawarma Place's [Davis Square] employees have just stopped caring about how they build their food, it has fallen off the list completely. I can't be bothered anymore.

Please post back when you see that they have opened.

Feb 16, 2015
smtucker in Greater Boston Area

A Round of Applause for Chris Coombs and other great restaurant folks

Kirkland Tap and Trotter has a "snow special" going on now. You can read about it on their website.

Feb 16, 2015
smtucker in Greater Boston Area

A Round of Applause for Chris Coombs and other great restaurant folks

[Consider putting a small "emergency" mustard container in the car. With a knife or spoon, of course.]

And I had no idea that they did ham and cheese croissant.

Feb 15, 2015
smtucker in Greater Boston Area

February 2015 Cookbook of the Month: "MIGHTY SPICE COOKBOOK" by John Gregory-Smith

Book has still not arrived. I am going to chalk this up to storm collateral damage. I suspect, with all the closures, low staff levels and sheer exhaustion that libraries have experienced over this month, that all book transfers from system to system have fallen by the wayside. There is always next month.

Feb 14, 2015
smtucker in Home Cooking

February 2015 Openings and Closings

Not Texans, I would say.

Feb 13, 2015
smtucker in Greater Boston Area

Kudos to COMMON GROUND in Arlington!

Two newborns? Mazel Tov! Congratulations!

Feb 10, 2015
smtucker in Greater Boston Area
1

Does the snow keep you close to home?

I have seen no particular reason to go out. The roads in my neighborhood are a mess. If you leave your parking space there is no guarantee that anything will be available when you return. Body is exhausted from endless days of shoveling, tossing snow over the 8ft snowbanks. I have been beaten into submission. See you all after the first thaw.

Feb 10, 2015
smtucker in Greater Boston Area

Nominations Thread: Cookbook of the Month, March 2015

I would be very interested in cooking Korean food, but only own A Korean Mother's Cooking Notes by Chang Sun-Young which I found to be filled with things like bouillon, etc so was not inspired to cook from it.

I don't feel informed enough to nominate a specific book, so will defer to those that have a better point of reference.

Feb 10, 2015
smtucker in Home Cooking

January 2011 Cookbook of the Month: BREATH of a WOK

Stir-Fried Garlic Lettuce (page 139)

JoanN gave a wonderful run down on this recipe so I won't bother to repeat. We enjoyed this a lot alongside the Oyster Chicken. A fast stir fry that packs a lot of flavor.

Feb 09, 2015
smtucker in Home Cooking

January 2011 Cookbook of the Month: BREATH of a WOK

Nevin Lim's Traditional Oyster Chicken
page 214

Mr. SMT was not enthused with the last Chinese chicken recipe I made. Turns out he doesn't care for stir-fry chicken, finding it flabby or something. He requested something with more crunch, so frying had to be investigated.

The chicken is marinated in a combination of corn starch, oil, rice wine, soy, ground white pepper and sesame oil. Then you measure out 1/3 cup of cornstarch into a bowl. Another bowl holds the sauce of oyster sauce, black soy, and some sugar. The final bowl held 3 tablespoons of grated ginger and some garlic. And then some scallion in 2" pieces.

The first step is to fry the chicken at 325ยบ for 4 minutes, and then crank up the heat for the last 15 seconds. As the oil heats, the chicken is dredged in cornstarch, and he suggests that you individually shake each piece of chicken and then place in the hot 1 cup of oil. 1 cup of oil didn't seem like enough to me. The chicken could not all be submerged under the oil line. If there is a next time, I would increase the amount of oil to 1.5 cups. The chicken is then put on a paper lined pan, oil is removed from the wok and then the pan is reheated. [I actually rinsed the wok at this point since there was some cornstarch in the oil.]

The "stir fry" portion of this recipe is similar to all the others. Oil is added to the hot wok, and then the ginger and garlic is stir fried for 15 seconds, but my ginger got all clumpy and started to stick almost immediately. Add the scallions for 10 second, and then put the chicken back in, and add the sauce.

We never really recovered from the clumping ginger. Some chicken had huge globs of ginger, some had almost none. Instead, I think that the sauce should go in after the scallions while cranking up the heat to start creating the glaze and when the ginger has been dispersed evenly through vigorous stirring, then add the chicken.

This is a lot of ginger... too much for Mr. SMT for sure. I don't think he would be thrilled if I made this again. In fact, tonight I was told that he isn't a great fan of any Chinese chicken dish except for dry-fried chicken from our local restaurant [which I will never make since it tons of mini pieces of wings.] Me? I would be happy to try this again. I was pleased to see that almost the entire cup of oil was there when I poured it out, so it was not a greasy dish at all.

Feb 09, 2015
smtucker in Home Cooking
2

February 2015 COTM "MIGHTY SPICE COOKBOOK" Reporting thread for Chapters 1 & 2

Oh I love Turkish Red Lentil soup and must make a "batch" at least once every two weeks. We eat it as a main course soup.... a bit of Lebanese flatbread and a squirt of lemon juice. Perfect meal.

My recipes all call for water, not stock. When this book arrives, I will really look forward to comparing.

Feb 05, 2015
smtucker in Home Cooking
1

February 2015 Cookbook of the Month: "MIGHTY SPICE COOKBOOK" by John Gregory-Smith

Still waiting for my book to arrive at my local library branch. Not that many copies in the system, so it might be a while.

Feb 03, 2015
smtucker in Home Cooking

Announcement Thread: February 2015 COTM "Mighty Spice"

Thank you for the reminder! I had totally forgotten to actually order the book from the library, not just see if it was available.

Jan 28, 2015
smtucker in Home Cooking

Last Thanksgiving leftovers in North America?

Nope. I still have turkey stew and turkey stock left from Thanksgiving.

Jan 27, 2015
smtucker in Home Cooking

barberries substitutes

I have bought barberries at Arax in Watertown. They are with the dried fruit, but you can certainly ask them for some help. You can also get the urfa peppers, well, they are ground.

Jan 27, 2015
smtucker in Home Cooking