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What is/was for dinner?
- Thread starter Gutwrench
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Every time I visit my local mexican or asian grocer, I try to make it a point to buy something I've never had, or even heard of, just to experiment/learn. Today my eyes caught a can of "Silk Worm Pupae".... 
I decided that, since I've never cooked with fermented black beans before either, they would count, this trip.
They're heavily salted, fermented, and shelf-stable (the beans). I poured them into a mason jar and popped a couple in my mouth; funky, unique, very slightly bitter, and very salty (I'd read they need to be soaked in water before use, and note: 10 minutes isn't long enough). Made a bean-thread stirfry with ground pork, two chiles, the beans and baby bok choy. Noodles stuck in just a couple spots, but with further use/seasoning that'll stop.
A friend of mine of Chinese descent on another forum told me NOT to rinse them, but chop them fine so they distribute evenly, so I'll try that tomorrow. This one's a keeper.
Oh, and dang my new wok is heavy. My old one is 40 oz, this one is 62 oz; I wasn't expecting it and the dismount/plating was... less than graceful (most of it stayed on the plate).
I decided that, since I've never cooked with fermented black beans before either, they would count, this trip. They're heavily salted, fermented, and shelf-stable (the beans). I poured them into a mason jar and popped a couple in my mouth; funky, unique, very slightly bitter, and very salty (I'd read they need to be soaked in water before use, and note: 10 minutes isn't long enough). Made a bean-thread stirfry with ground pork, two chiles, the beans and baby bok choy. Noodles stuck in just a couple spots, but with further use/seasoning that'll stop.
A friend of mine of Chinese descent on another forum told me NOT to rinse them, but chop them fine so they distribute evenly, so I'll try that tomorrow. This one's a keeper.
Oh, and dang my new wok is heavy. My old one is 40 oz, this one is 62 oz; I wasn't expecting it and the dismount/plating was... less than graceful (most of it stayed on the plate).
... please remove my posting .. .
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Comfort food rarely looks appealing, and nor is it terribly attractive on aesthetic grounds, but, invariably, it will hit the spot, which will take the form of a sort of culinary cosiness, a warm hug expressed in food.
Very impressed by (and more than a little envious of) the wok; who made it, or, is it a known brand?Every time I visit my local mexican or asian grocer, I try to make it a point to buy something I've never had, or even heard of, just to experiment/learn. Today my eyes caught a can of "Silk Worm Pupae"....
They're heavily salted, fermented, and shelf-stable (the beans). I poured them into a mason jar and popped a couple in my mouth; funky, unique, very slightly bitter, and very salty (I'd read they need to be soaked in water before use, and note: 10 minutes isn't long enough). Made a bean-thread stirfry with ground pork, two chiles, the beans and baby bok choy. Noodles stuck in just a couple spots, but with further use/seasoning that'll stop.
View attachment 2416818
A friend of mine of Chinese descent on another forum told me NOT to rinse them, but chop them fine so they distribute evenly, so I'll try that tomorrow. This one's a keeper.
Oh, and dang my new wok is heavy. My old one is 40 oz, this one is 62 oz; I wasn't expecting it and the dismount/plating was... less than graceful (most of it stayed on the plate).
It is made by Zhensanhuan, https://zsh-kitchen.com. According to a recent Jon Kung post there are only two wok brands available in the US (no idea about GB), the other one is called Oxenforge, who make true hand-hammered woks (their prices reflect that). I’m loving the slick, smooth surface but as mentioned, it’s a bit heavier than I’m used to.
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Thank you for your reply, and for the detailed information the wok looks gorgeous, and well wear, and may you long enjoy the use of it.
Actually, I am interested in purchasing a good quality wok.
I am having Mac&cheese today, I currently have a ton of basil and chives so I am going to whiz some up in the food processor and add it at the last minute to make "green" mac&cheese.
I bought the Beecher's this time, to see what the fuss is about, and if the $7.49 (small box) is justified.
Holly cow, it is $12-$15 dollars here for 20oz, it might be amazing though.
Tonight was our own patty pan squash with spinach, ground turkey and cheese, baked. The tomato sauce is made with our own grown tomatoes and then cooked down for about 3 hrs.
Your own home grown tomatoes and then cooked down for three hours?
Sounds absolutely delicious.
Yum.
Just yum.
Joyce Chen’s Flat-Bottom Wok Is the Kitchen Workhorse I Needed
If you put in the time to season and care for it, Joyce Chen’s wok will take care of you in return.
www.vice.com
I don't doubt that this is delicious, but their incredible meze platters (and roasted vegetables) are what attract me to the cuisine of Lebanon.Lebanon meat platter
I bought a new toy, a Korean "dome" grill, that allows you to cook on a grill, stovetop, or a burner at the table; mine has a second piece under the dome that collects the fat in a trough holding water, which keeps the fat from burning (why you can use it on the table):
I made Kalbi, Korean flanken-cut beef ribs, marinated overnight with garlic, ginger, scallion bottoms, soy, shao-xing wine, rice vinegar, turbinado sugar, half an Asian pear (this tenderizes the beef) and a few drops of toasted sesame oil. I got the dome grill and my kamado cooker up to 400º, but as soon as I added water to the bottom tray it cooled everything down, so I didn't get the char I wanted. I went to Plan B, slid the dome to one side, then put the ribs on the grate to get some grill marks:
Tenderest beef ribs I've ever made, but that aluminum grill dome was kind've a bust. I still have half the ribs in the frig and will grill them direct tomorrow, think that'll work better.
Dressed with toasted sesame seeds and scallion greens, with a side of rice and kimchee; it didn't suck.
I made Kalbi, Korean flanken-cut beef ribs, marinated overnight with garlic, ginger, scallion bottoms, soy, shao-xing wine, rice vinegar, turbinado sugar, half an Asian pear (this tenderizes the beef) and a few drops of toasted sesame oil. I got the dome grill and my kamado cooker up to 400º, but as soon as I added water to the bottom tray it cooled everything down, so I didn't get the char I wanted. I went to Plan B, slid the dome to one side, then put the ribs on the grate to get some grill marks:
Tenderest beef ribs I've ever made, but that aluminum grill dome was kind've a bust. I still have half the ribs in the frig and will grill them direct tomorrow, think that'll work better.
Dressed with toasted sesame seeds and scallion greens, with a side of rice and kimchee; it didn't suck.
This place has a self serve all you could eat meze bar with all the different typical sides and vegetables.
Moules Frites (mussels and fries in a wine sauce) is my favorite treat when I am in France. We cannot get fresh mussels where I live.
Wonderful.This place has a self serve all you could eat meze bar with all the different typical sides and vegetables.
Yum, a perennial classic.Moules Frites (mussels and fries in a wine sauce) is my favorite treat when I am in France. We cannot get fresh mussels where I live.
Mmm, Kimchi. I gotta get some going so I have it for the winter. Those ribs look pretty good, interesting grill.
The meals are getting too impressive! I am going back to basics with a simple (and delicious) chicken curry.
Tonight, (accompanied by my staff, at my invitation), I dined on a local (regional) specialty: Roasted, or grilled, squid, (served with a dressing of olive oil, minced garlic, and freshly squeezed lemon juice), which is invariably served with another regional specialty, known as blitva, which comprises potatoes and chard/spinach (with olive oil and minced garlic).
I also ordered a side dish of roasted peppers (in preference to ordering a tomato salad; tomatoes here, have met, greeted, kissed and mated and melded with, sunshine).
And I enjoyed a few glasses of various locally sourced, regional wines.
Delicious.
I also ordered a side dish of roasted peppers (in preference to ordering a tomato salad; tomatoes here, have met, greeted, kissed and mated and melded with, sunshine).
And I enjoyed a few glasses of various locally sourced, regional wines.
Delicious.