Your Food Thread

[juttjaw]

This is one of my favorite Asian ingredients

http://ep.yimg.com/ay/yhst-51905467742561/vegetarian-black-vinegar-kong-yen-3.jpg

I have two bottles on hand at all time. Shelf life has been touted at 3 years... Good luck at keeping it around that long.. Its like a Soy sauce, Hoisin and Oyster sauce all rolled into one.. Salty, tart and sweet. Its my go to for anything Asian that I have no recipe for.

Maybe you're local SuperMarket will have it.. but I've only found mine in my local Asian market.. Plus when you buy it, it'll make the market ladies swoon!

 

[MichaelinChina]

This is one of my favorite Asian ingredients

http://ep.yimg.com/ay/yhst-51905467742561/vegetarian-black-vinegar-kong-yen-3.jpg

I have two bottles on hand at all time. Shelf life has been touted at 3 years... Good luck at keeping it around that long.. Its like a Soy sauce, Hoisin and Oyster sauce all rolled into one.. Salty, tart and sweet. Its my go to for anything Asian that I have no recipe for.

Maybe you're local SuperMarket will have it.. but I've only found mine in my local Asian market.. Plus when you buy it, it'll make the market ladies swoon!

Sounds (and looks) very much like the Zhenjiang vinegar I use. Same colour, I guess a similar taste, certainly not as sour as white or malt vinegar. Quite smooth in fact.

It's a mainland brand, not Taiwanese, The supermarket shelves have such an array of vinegars. After trying several this Zhenjiang vinegar is the best. Great for dunking dumplings in, along with a little bite of fresh garlic.

 

[MichaelinChina]

oh speaking of dunking things. Try this. Steam or quickly saute some lettuce leaves. Dip them in a light soy sauce. The taste is quite surprisingly delicious, almost like fresh oysters. Maybe it's the texture of the quite limp lettuce.

I often substitute lettuce leaves for bok choy in a stir fry..

 

[juttjaw]

Sounds (and looks) very much like the Zhenjiang vinegar I use. Same colour, I guess a similar taste, certainly not as sour as white or malt vinegar. Quite smooth in fact.

It's a mainland brand, not Taiwanese, The supermarket shelves have such an array of vinegars. After trying several this Zhenjiang vinegar is the best. Great for dunking dumplings in, along with a little bite of fresh garlic.

YOU BET!! I can see it being used as a dipping sauce. It already has that finished quality to it.

 

[Collar_N_Cuffs]

oh speaking of dunking things. Try this. Steam or quickly saute some lettuce leaves. Dip them in a light soy sauce. The taste is quite surprisingly delicious, almost like fresh oysters. Maybe it's the texture of the quite limp lettuce.

I often substitute lettuce leaves for bok choy in a stir fry..

I almost always shred fresh lettuce and put it in the bottom of my bowl, ladling hot, brothy soup over it. So good!

Question: I was given some really lovely vanilla extract. Does anyone have any good recipes to showcase it?

 

[MichaelinChina]

I almost always shred fresh lettuce and put it in the bottom of my bowl, ladling hot, brothy soup over it. So good!

Question: I was given some really lovely vanilla extract. Does anyone have any good recipes to showcase it?

I don't but if I wanted a recipe with the ingredients I had on hand, I'd search online with the key words.

 

[Collar_N_Cuffs]

I don't but if I wanted a recipe with the ingredients I had on hand, I'd search online with the key words.

Ummm... I do know how to use the internet
I would just rather have someone whose opinion I trust rather than find yet another recipe online that isn't all that fantastic when it's all said and done.

 

[RjThoughts]

And here are the gawumpki/galumpki/Polish stuffed cabbage, before more cabbage leaves are place on top.

https://36.media.tumblr.com/f0643dbf4ccecfa8fe57363fff8f920b/tumblr_nw84g8iFvt1r5jqq2o1_500.jpg

 

[Collar_N_Cuffs]

And here are the gawumpki/galumpki/Polish stuffed cabbage, before more cabbage leaves are place on top.

Don't tell me you made 13 of them!
Surely someone's grandmother is rolling over in her grave
I make mine with a mixture of lamb and beef. And sauce

 

[RjThoughts]

Don't tell me you made 13 of them!
Surely someone's grandmother is rolling over in her grave
I make mine with a mixture of lamb and beef. And sauce

It's not 13: it's a baker's dozen

Babci, my great-grandmother, isn't rolling over, since the recipe is her grandmother's with 2 changes - meat is no longer ground pork and ground what ever you have on hand, it's meatball/meatloaf mix or 2 parts ground sirloin, 2 parts ground pork, and 1 part ground veal; and the binder is no longer boiled and cooled barley, it's rice.

She came over in 1911, so the recipe is well over 100 years old.

She would serve them will boiled potatoes. Me, no. Good Russian rye bread and apple sauce.

 

[Collar_N_Cuffs]

You're making me hungry :l

 

[RjThoughts]

You're making me hungry :l

Try being me! The house is smelling of steaming cabbage!! I might have to make a Popeye's run. Or might just get some fried rice.

 

[yossi]

I've never tried using barley in stuffed cabbage. I think I will next time.

 

[RjThoughts]

I've never tried using barley in stuffed cabbage. I think I will next time.

Once she arrived in America and found how cheap rice was, she never used barley again. She always said it tastes better with rice.

 

[NeverEndingMe]

Try being me! The house is smelling of steaming cabbage!! I might have to make a Popeye's run. Or might just get some fried rice.

now when you say your house, do you mean your neighbors? I'm sure that there is no food in your house ... after all, that would require you to pay for the food

 

[RjThoughts]

I see my stalker is still around. I love love, but this needs to end.

 

[juttjaw]

No stalking allowed in the food thread! Take that shit to a Miss_ann_thrope one. Theres only a dozen to choose from!

So sayth the Lord.

 

[warrior queen]

Today is my meat-free day, so I'm making a pseudo-chilli. Black beans, chickpeas and puy lentils for the base instead of meat.

 

[IrezumiKiss]

This is one of my favorite Asian ingredients

http://ep.yimg.com/ay/yhst-51905467742561/vegetarian-black-vinegar-kong-yen-3.jpg

I have two bottles on hand at all time. Shelf life has been touted at 3 years... Good luck at keeping it around that long.. Its like a Soy sauce, Hoisin and Oyster sauce all rolled into one.. Salty, tart and sweet. Its my go to for anything Asian that I have no recipe for.

Maybe you're local SuperMarket will have it.. but I've only found mine in my local Asian market.. Plus when you buy it, it'll make the market ladies swoon!

I've seen this around. Gonna snatch it next time I bop to my Korean mart in Midtown or the Chinese ones downtown.

Once she arrived in America and found how cheap rice was, she never used barley again. She always said it tastes better with rice.

If she were still around, she might've loved these rice-based dumpling-ish tidbits:

http://www.rotinrice.com/wp-content/uploads/2010/02/IMG_5354.jpg

http://www.mommyaloha.com/wp-content/uploads/2012/11/2009-05-29a.jpg

http://www.humblebeanblog.com/wp-content/uploads/2010/09/inarizushi_8888.jpg

http://mamaloli.com/wp-content/uploads/2010/04/inarizushi-8.jpg

Inarizushi (稲荷寿司) is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi, or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.

A version of inarizushi that includes green beans, carrots, and gobo along with rice, wrapped in a triangular aburage (fried tofu) piece, is a Hawaiian specialty, where it is called cone sushi and is often sold in okazu-ya (Japanese delis) and as a component of bento boxes.


Usually inarizushi has this tangy, syrupy sweetness that might make you think it's a dessert instead of a whole meal, but their versatility makes them pitch perfect for lunches and picnics.

 

[Aglaopheme]

Finally! I had th butcher ground some bacon to add to the ground sirloin, and added aged white cheddar chunks to the patties. Oh my goodness.

 

[NHKitty]

Finally! I had th butcher ground some bacon to add to the ground sirloin, and added aged white cheddar chunks to the patties. Oh my goodness.

Looks yummy! And your plates are awesome!

 

[Collar_N_Cuffs]

Finally! I had th butcher ground some bacon to add to the ground sirloin, and added aged white cheddar chunks to the patties. Oh my goodness.

I have always hesitated to add bacon in with the ground meat because I don't like limp bacon I only like it crispy. Did you notice bits of (what I would call undercooked) bacon in the patty's texture? Or did it blend pretty well? I would love to try this, but a but worried about the result. And yours looks BEAUTIFULLY cooked, by the way. I like my patties well done!! Apologies to the rare burger folks

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Irezumi - those look yum!

 

[Aglaopheme]

Looks yummy! And your plates are awesome!

Thanks. It they were great. The plates were a Target find years ago during the Halloween season. I love skulls!

I have always hesitated to add bacon in with the ground meat because I don't like limp bacon I only like it crispy. Did you notice bits of (what I would call undercooked) bacon in the patty's texture? Or did it blend pretty well? I would love to try this, but a but worried about the result. And yours looks BEAUTIFULLY cooked, by the way. I like my patties well done!! Apologies to the rare burger folks

The bacon was well ground and blended well. There was none of that chewy uncooked bacon fat texture. I agree 100% bacon and burgers should be well done. I did them in my cast iron grill pan.

~~~~~~~~~~~

Irezumi - those look yum!

 

[IrezumiKiss]

Finally! I had th butcher ground some bacon to add to the ground sirloin, and added aged white cheddar chunks to the patties. Oh my goodness.

That plate is awesome. Good catch, it matches your style. I bet they don't even have those anymore. Me gusta.

Irezumi - those look yum!

They are very very very very very tasty. When a pro does it. As simple as they are to do, I haven't tried to make them yet. Another kitchen project I need to start doing!

 

[MichaelinChina]

Ummm... I do know how to use the internet
I would just rather have someone whose opinion I trust rather than find yet another recipe online that isn't all that fantastic when it's all said and done.

I knew that you do. All I was saying is what I do when I want to find a recipe. You say it's better to use someone's opinion that you trust of a tried and true recipe. Well, you could be waiting a long time for that to be posted.

Also, you can often read comments on the recipes that worked or not on online food sites that might be useful in your decision.