What is/was for dinner?

[Scepticalscribe]

The version of cassoulet I had in mind for this evening will now probably be cooked tomorrow or Monday.

However, the carer brought back clams and a mixture of fish pieces from the market, so, I expect that we shall have some version of chowder or a spicy fish soup or broth or stew instead.

 

[Gutwrench]

Pork Gyoza

Nice meal pictures! I like dumplings very much!

I make dumplings (jiaozi) a few times a year, usually using ground lamb or ground lamb and pork. They’re a lot of work for a white guy like me.

I make a few plates and freeze them. Then boil (3x) and eat. Sometimes I’ll fry them but not usually. These pictures are from the last batch.

 

[Scepticalscribe]

Nice meal pictures! I like dumplings very much!

I make dumplings (jiaozi) a few times a year, usually using ground lamb or ground lamb and pork. They’re a lot of work for a white guy like me.

I make a few plates and freeze them. Then boil (3x) and eat. Sometimes I’ll fry them but not usually. These pictures are from the last batch.

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A lot of work, but well worth it, I should imagine.

I also adore those sort of dumplings; stretching across from the Caucasus (Georgia has a dish called kinkhali, which are delicious dumplings) through central to eastern Asia, you will find wonderful dumpling style dishes.

In Kyrgyzstan, they serve dumplings in a clear - but delicious - broth; I confess that I could eat - sorry devour - that dish daily, (and certainly managed to have it a few times a week when I was there).

Clams in a broth will be the menu this evening (possibly with rice); they are fresh, and will be very tasty. I saw the carer return with ginger, lemongrass and chillies. Pak choi, French onions, leeks and carrots also appeared.

 

[Gutwrench]

I was in Tbilisi for a few days once but didn’t have the chance to try the food. Maybe one day I’ll visit again.

 

[RootBeerMan]

Nice meal pictures! I like dumplings very much!

I make dumplings (jiaozi) a few times a year, usually using ground lamb or ground lamb and pork. They’re a lot of work for a white guy like me.

I make a few plates and freeze them. Then boil (3x) and eat. Sometimes I’ll fry them but not usually. These pictures are from the last batch.

View attachment 798730
View attachment 798731

My wife and I used to do the same thing, back before she developed a wheat sensitivity. We'd make Chinese pork dumplings in big batches and save them, (if we didn't decide to just eat them all). I'm not sure I could make enough nowadays to feed the family, as we all love dumplings. We have to satisfy the dumpling craving with takeout from our local Chinese restaurant. Thankfully, they make a respectable dumpling that we all like and have a good dipping sauce. For a hole in the wall place they are really good. What I find interesting, though, is how the Latinos manning the woks became so damned good at Chinese cookery?

 

[Gutwrench]

My wife and I used to do the same thing, back before she developed a wheat sensitivity. We'd make Chinese pork dumplings in big batches and save them, (if we didn't decide to just eat them all). I'm not sure I could make enough nowadays to feed the family, as we all love dumplings. We have to satisfy the dumpling craving with takeout from our local Chinese restaurant. Thankfully, they make a respectable dumpling that we all like and have a good dipping sauce. For a hole in the wall place they are really good. What I find interesting, though, is how the Latinos manning the woks became so damned good at Chinese cookery?

Latinos wok work is sheer sorcery! Lol!
[doublepost=1540658545][/doublepost]My former wife could really whip out the jiaozi...it was amazing watching her roll out the dough and wrap them. She’d make like six to my one! And my one usually failed QA. Eventually she’d kick me out and away from the table and was only allowed to mix the meat. I’m not that bad, I’m just slow. I’d accuse her of being racist!

 

[D.T.]

The kids wanted ramen tonight, so we went to our favourite ramen joint and had some. My son and I had Garlic Tonkatsu Shoyu Ramen with pork belly. My daughter had her usual Tonkatsu Shoyu Ramen. Both kids had a set of onigiri for appetisers and I had some pork gyoza. All in all a very filling meal! On the plus side, we also saw Andrew Luck there enjoying a bowl of ramen, too. Even NFL quarterbacks like ramen!

Garlic Tonkatsu Shoyu Ramen

Bonito Onigiri

Pork Gyoza

Holy smokes, that Ramen looks insanely good! My wife does this amazing Ramen type soup, pork, mushrooms, an egg, it's got about 6 or 7 different components, including this awesome broth base, then you assemble everything right when you serve it (including pan frying the pork, roasting fall squash with cumin, using fresh veggies, etc.)

 

[Scepticalscribe]

Personally, I prefer gyoza style dumplings that are boiled or poached, rather than fried. Many other dishes are brilliant when fried, but not - to my palate - dumplings.

I was in Tbilisi for a few days once but didn’t have the chance to try the food. Maybe one day I’ll visit again.

Georgian food can be excellent; but you need to know where you are eating.

It is a decade since I was first there, and, at that time, hygiene was an issue in some of the restaurants that served local (rather than "international") food; but the places that served good local dishes were stunning.

The thing with dumplings (the Gerogian khinkhali as much as the ones in Jalalabad in Kyrgyzstan), is that the locals are the only people who can tell where the really good places are, and the places to avoid.

I spent over two years in Tbilisi, yet it took months before I knew the city (and knew some of the locals) well enough to find the really good khinkhali places; likewise, in Kyrgyzstan - I was there for a few months, but it took a few weeks before our local staff brought us to this stunning local restaurant where dumplings in broth (and indeed served without broth) were a speciality.

I used to try to contrive to have arranged meetings in that region of the city that would finish up at lunch, or would start after lunch - so that I could take in lunch there. My driver and interpreter would sit smiling indulgently at my unashamed and undisguised greed.

 

[RootBeerMan]

Kizuki, where we indulge our ramen cravings, is a chain restaurant, but they have limited locations nationwide. How they managed to get into my neighbourhood is beyond me. And their food is remarkably good for a chain restaurant. They are very consistent across the board where quality is concerned. If you're in the Pacific NW, Illinois or Indiana you might get lucky enough to be near one. Otherwise you have to go to Australia, Japan or Taiwan.

https://www.kizuki.com/locations/

 

[Scepticalscribe]

Kizuki, where we indulge our ramen cravings, is a chain restaurant, but they have limited locations nationwide. How they managed to get into my neighbourhood is beyond me. And their food is remarkably good for a chain restaurant. They are very consistent across the board where quality is concerned. If you're in the Pacific NW, Illinois or Indiana you might get lucky enough to be near one. Otherwise you have to go to Australia, Japan or Taiwan.

https://www.kizuki.com/locations/

Well, personally, I love to see small Japanese restaurants open up in our corner of north western Europe.

 

[Scepticalscribe]

The carer and I had her delicious clam broth (served with basmati rice), while Mother had scrambled (organic, free range) eggs.

 

[RootBeerMan]

For folks that like Japanese fare, here's a link that popped up on my feed today. While I have not tried these particular versions I have eaten everything on this list in the past. Okonomiyaki and yakitori are among my favourites. You should be able to make any of these if you have access to the ingredients. Some you might need to venture to an Asian store for, or hit up Amazon.

https://www.seriouseats.com/roundups/japanese-recipes

 

[0388631]

The carer and I had her delicious clam broth (served with basmati rice), while Mother had scrambled (organic, free range) eggs.

Scrambled eggs plain or with cream/milk? I overheard a debate on this in a bookshop a few weeks back.

 

[RootBeerMan]

Scrambled eggs plain or with cream/milk? I overheard a debate on this in a bookshop a few weeks back.

Hmmm. That one depends on whom you ask. I was always taught to add some milk. It makes them fluffy. Cream works, too but it is heavier and better suited for use with eggs if you're making a quiche or the like. Many restaurants add a splash of water (they're cheap), but it really does nothing for the eggs. Anthony Bourdain liked the Pepin method. Eggs, salt, pepper, cooked in butter. Not overbeaten and not overcooked. Just done. I can definitely eat them that way, but I prefer the added milk method. With some Tabasco, salt, and pepper. Beaten well and definitely not overcooked. These days, though, I take that same recipe and use it for an omelette. Like Bourdain, I never liked cooking them when I worked cooking, but I do like making them for myself or family, at home. There's a big difference.

 

[Scepticalscribe]

Scrambled eggs plain or with cream/milk? I overheard a debate on this in a bookshop a few weeks back.

With milk (I think - I suggested to the carer to put in a little milk, - she was slightly surprised but did so - though I would most certainly be open to considering adding cream, as well); it makes the scrambled eggs much softer and creamier in texture (and taste); I'm not above adding a little butter, as well.

Dairy - cream, full fat milk, cheese - I like.

This morning, the carer made fried rice with eggs - the aroma made its way to my bedroom. Yum.

 

[Huntn]

Nice meal pictures! I like dumplings very much!

I make dumplings (jiaozi) a few times a year, usually using ground lamb or ground lamb and pork. They’re a lot of work for a white guy like me.

I make a few plates and freeze them. Then boil (3x) and eat. Sometimes I’ll fry them but not usually. These pictures are from the last batch.

View attachment 798730
View attachment 798731

I usually buy mine at the local restaurants and bring it home. I know this as gyoza, although I asked an Anglo girl at a local Chinese carryout place if they sold steamed or fried gyoza and she said no. When I asked about pork dumplings, she said yes. Maybe because technically gyoza is the Japanese version.

​

 

[Scepticalscribe]

I usually buy mine at the local restaurants and bring it home. I know this as gyoza, although I asked an Anglo girl at a local Chinese carryout place if they sold steamed or fried gyoza and she said no. When I asked about pork dumplings, she said yes. Maybe because technically gyoza is the Japanese version.

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Still looks mouthwatering. I could polish that plate off without difficulty, and, left to myself, probably would.

The care's fried rice was delicious. For breakfast, I devoured two bowls of it, along with freshly squeezed citrus fruit juice and some Ethiopian coffee.

 

[Gutwrench]

Maybe because technically gyoza is the Japanese version.

I honestly don’t know enough about it, but from appearance and what I’ve read - probably pretty close.

My goal with jiaozi is to trap the juices inside the dumpling. The sauce is easy with soy, ginger, rice vinegar, garlic, and sesame oil. I feel it’s only needed with the few I fry. Both are delicious in their own right, I think.

 

[Scepticalscribe]

I honestly don’t know enough about it, but from appearance and what I’ve read - probably pretty close.

My goal with jiaozi is to trap the juices inside the dumpling. The sauce is easy with soy, ginger, rice vinegar, garlic, and sesame oil. I feel it’s only needed with the few I fry. Both are delicious in their own right, I think.

I can well imagine that they are delicious. That sauce sounds......like the sort of thing that can make one salivate.

Trapping the juices inside is the trick, as well, with the Georgian khinkhali; they are steamed, and they come with a little "knot" on the top, which you use to hold them while eating, (and to count the ones you have eaten, as they are usually served in a serious platter) - this 'knot', although made from dough, is not eaten.

You are supposed to bite into it, and first suck the juices out - which are delicious - before proceeding to demolish the dumpling itself, discarding the 'knot' onto a dish used for that purpose.

How do you prepare them, and how do you ensure that you trap the juices?

 

[RootBeerMan]

I usually buy mine at the local restaurants and bring it home. I know this as gyoza, although I asked an Anglo girl at a local Chinese carryout place if they sold steamed or fried gyoza and she said no. When I asked about pork dumplings, she said yes. Maybe because technically gyoza is the Japanese version.

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You were on the right track. Gyoza is indeed Japanese. The ones pictured above are normally called pot stickers and are fried. Chinese pork dumplings are usually a bit differently shaped and either steamed or fried. And they can come in a wide variety of shapes.

 

[Gutwrench]

Yep! Bite, suck, burn your mouth, then in desperation just shove it all in. And wash it down with beer. Yum!

I’m sorry I didn’t adequately explain the “goal” concept. It’s my desired but elusive result!! I just don’t know! Lol!

I’ve not made them consistently enough to discover any tricks. My guess is the initial fat content of the ground lamb and or pork is a contributing factor...plus the egg, soy, wine added in while mixing. And of course a nice dough crimped well. There’s always a flaw in some stage of my dumplings where I place the blame. Most likely I making a few mistakes.

I was taught to drop them in boiling water and then when it returns to boiling I add ~1/2 c Luke warm water and repeat once it boils again. Plate on the third boiling and eat while making the next batch.

I can well imagine that they are delicious. That sauce sounds......like the sort of thing that can make one salivate.

Trapping the juices inside is the trick, as well, with the Georgian khinkhali; they are steamed, and they come with a little "knot" on the top, which you use to hold them while eating, (and to count the ones you have eaten, as they are usually served in a serious platter) - this 'knot', although made from dough, is not eaten.

You are supposed to bite into it, and first suck the juices out - which are delicious - before proceeding to demolish the dumpling itself, discarding the 'knot' onto a dish used for that purpose.

How do you prepare them, and how do you ensure that you trap the juices?

 

[RootBeerMan]

Yep! Bite, suck, burn your mouth, then in desperation just shove it all in. And wash it down with beer. Yum!

I’m sorry I didn’t adequately explain the “goal” concept. It’s my desired but elusive result!! I just don’t know! Lol!

I’ve not made them consistently enough to discover any tricks. My guess is the initial fat content of the ground lamb and or pork is a contributing factor...plus the egg, soy, wine added in while mixing. And of course a nice dough crimped well. There’s always a flaw in some stage of my dumplings where I place the blame. Most likely I making a few mistakes.

I was taught to drop them in boiling water and then when it returns to boiling I add ~1/2 c Luke warm water and repeat once it boils again. Plate on the third boiling and eat while making the next batch.

You might want to invest in a set of these dumpling presses. I've used one for years (they're also good for pierogi's and little hand pies, too). They seal the dumplings up quite well and cut down on some of the harder hand work.

https://www.amazon.com/Rimobul-Asian-Kitchen-Jumbo-Dumpling/dp/B00KBPELMW

 

[Gutwrench]

You might want to invest in a set of these dumpling presses. I've used one for years (they're also good for pierogi's and little hand pies, too). They seal the dumplings up quite well and cut down on some of the harder hand work.

https://www.amazon.com/Rimobul-Asian-Kitchen-Jumbo-Dumpling/dp/B00KBPELMW

I’ve never heard of them. Thanks.

 

[Scepticalscribe]

You might want to invest in a set of these dumpling presses. I've used one for years (they're also good for pierogi's and little hand pies, too). They seal the dumplings up quite well and cut down on some of the harder hand work.

https://www.amazon.com/Rimobul-Asian-Kitchen-Jumbo-Dumpling/dp/B00KBPELMW

I've never heard of them, either - what a wonderful idea. Thanks for the link.

 

[RootBeerMan]

I’ve never heard of them. Thanks.

I've never heard of them, either - what a wonderful idea. Thanks for the link.

You're welcome. There are a wide variety of them out there. Even the cheapest plastic ones do a fantastic job. ANd they make cranking the dumplings out a lot easier!