Archive for September 2016
Wash and dry lentils prior to storing?">Wash and dry lentils prior to storing?
I'm assembing "lentil soup in a jar" gifts by layering red and green lentils with an array of spices. In order for recipients to simply empty the contents of the jar into a pot and cook them, the lentils need to be prewashed. Without thinking it through, I just rinsed...
Read moreAny Chinese ham that's not sweet?">Any Chinese ham that's not sweet?
I've been making Fuschia Dunlop's Silk gourd with soy beans. I buy Chinese ham but it's always sweet. Is there any Chinese ham that's not sweet? I'm thinking of trying Italian ham (eg speck) next time. https://www.cooked.com/uk/Fuchsia-Dunlop/Bloomsbury-Publishing-Plc/Every-Grain-of-Rice/Aubergines-peppers-and-squashes/Silk-gourd-with-green-soy-beans-recipe Reading More May Cause Envy...
Read moreNeed Indian cook on weekly basis or delivery in south loop #chicago #indian">Need Indian cook on weekly basis or delivery in south loop #chicago #indian
Need indian cook on weekly basis or delivery in chicago south loop. Reading More May Cause Envy...
Read moreFreezing Cake - Good or Bad Idea?">Freezing Cake - Good or Bad Idea?
My son's birthday is on the 30th October I'm making him a chocolate cake which is the best time to freeze the cake if it's possible Reading More May Cause Envy...
Read moreBefuddled by Cooking Instructions for Frozen Chinese Dumplings">Befuddled by Cooking Instructions for Frozen Chinese Dumplings
I bought a bag of Chinese dumplings and the cooking directions are to boil the water, add the dumplings, boil, add a cup of cold. water, bring to a boil, add more cold water, bring to a boil, repeat. I have never seen instructions like these for frozen dumplings,...
Read moreGalbi Tang (Korean Short Rib Soup)">Galbi Tang (Korean Short Rib Soup)
While grilled galbi gets most of the attention, my favorite way to have this is in galbi tang (soup). Here in the SF bay area, Jang Su Jang has the best, cleanest tasting and elegant version that I've tasted. At cheaper places it tastes like a musty animal bath water....
Read moreChocolate Pot de Creme - baked vs. no bake">Chocolate Pot de Creme - baked vs. no bake
To those of you who have made it both ways: which do you prefer and why? There's a Cook's Illustrated recipe (can anyone post it?) that is no bake and seems to be highly rated. Anyone try this? How does it compare in taste and texture to baked? Read more
Gordon Ramsay Pork Belly Showdown">Gordon Ramsay Pork Belly Showdown
So there are two recipes that I've seen from Gordon, one is pork belly with fennel roasted for 2 hours and the other is a much more low and slow "pressed" version taking 2 days to complete. Has anyone tried both? Will the 2 hour one have really crispy skin?...
Read moreOctober 2016 Cookbook of the Month Winner: Persian Month">October 2016 Cookbook of the Month Winner: Persian Month
These three books comprise our October project. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij https://www.amazon.com/Food-Life-Anci... The New Persian Kitchen, by Louisa Shafia https://www.amazon.com/New-Persian-Ki... The Legendary Cuisine of Persia, by Margaret Shaida https://www.amazon.com/Legendary-Cuis... Reporting threads will go up Oct. 1st, please use this thread to comment and...
Read moreEmergency Help! Too much roux in my gumbo!">Emergency Help! Too much roux in my gumbo!
My gumbo is sooooo thick; I think I added way too much roux. What is the best way to cut the roux? I have already divided it into two Dutch ovens and added broth and it is still super, super thick. Emergency help is much appreciated! Read more