hammama’s Profile
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Bake the Book: 'Flour,' by Joanne Chang
Don't over whip the butter or over mix the batter!
Bake the Book: Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting
That looks like a slice of childhood! I think I've just found a project to work on during this hurricane!
Weekend Giveaway: 'United Cakes of America'
I love the texture of Hawaiian butter mochi cake!
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Recent Polls
hammama answered "Yes" to Patty Melt: Is it a Burger?
Poll posted by Robyn Lee, July 1, 2010 at 9:45 AM
hammama answered "No" to Are You Joining a CSA This Year?
Poll posted by Erin Zimmer, April 14, 2010 at 8:30 AM
Recent Quizzes
hammama got 80% correct on Quiz: How Much Do You Know About Sushi?
Quiz posted by Joan Fang, June 21, 2010 at 7:30 PM
hammama got 42% correct on How Much Do You Know About Chocolate Chip Cookies?
Quiz posted by Katie Quinn, February 22, 2010 at 6:00 PM
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Recent Comments
Bake the Book: 'Flour,' by Joanne Chang
Don't over whip the butter or over mix the batter!
Bake the Book: Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting
That looks like a slice of childhood! I think I've just found a project to work on during this hurricane!
Weekend Giveaway: 'United Cakes of America'
I love the texture of Hawaiian butter mochi cake!
Is Your Pet Named After a Food (or Food Critic)?
My current hamster's name is General Tso (he's a Chinese dwarf) and I've had others named Meatball, Butterbean and a beagle named Apple Brown Betty. We called her Betty for short.
Taste Test: The Best Babka in New York City
Have you tried the ones at Ess-A-Bagel on Third/51st? They make a limited # that apparently someone's gran makes- I had to ship 4 of them to a friend in CA! It's pretty chocolate heavy and good, but I'll need to try Green's!
Sushi Cat Game
This is definitely going to be a problem for me- 30mins spent already and now I'm late for work!
Attention Peeps Haters: You May Actually Like the New Chocolate-Covered Peeps
I saw at an NYC Walgreens and grabbed the dark chocolate one immediately- it was...not good. One bite of the squishy yellow innards and I was done. I'll stick to the classic!
Cook the Book: 'The Pioneer Woman Cooks'
I really enjoy the writing style of TGWAE and love to read Cake Wrecks for a laugh!
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
I had a great one with sliced pear on it recently, but I have to say that I still love ham and swiss on a roll with mayo and mustard!
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Fudgie the Whale ranks pretty high up there for me...it's a childhood thing!
Win a Free Organic D'Artagnan Turkey Here!
The honey brined smoked turkey sounds amazing!
Cook the Book: 'The Modern Baker'
I'll never forget my biggest (and most public) disaster- I was about 17 and was making cream puffs for a bake sale. I had made many of them before filled with pastry/whipped cream, but because of the quantity I was making, I decided to take a shortcut and use the whipped cream from a can!
I suppose it would have been fine if I had filled them to order, but I went ahead and filled them all at once, proudly took them to the sale and watched them deflate into a wet dairy-ish mess...I later overheard a child describing it as being a 'snotball'...yeah, I'd call that a disaster alright!
Cook the Book: 'Sweety Pies'
In college my husband decided to bake me a pumpkin pie; such a sweet gesture! Unfortunately, he pureed fresh, raw pumpkin and used that in place of cooked pumpkin, so the pie started and ended as a soupy mess. It's definitely the most memorable pie for me!
Hot Cocoa, anyone?
I haven't tried it, but my co-worker says that she mixes maple syrup and cocoa powder into a paste, adds hot milk and some half and half...sounds good to me!
Sliced pork belly -- now what?
Sure, the ramps sound good; scallions may get a little soft, so better to add towards the end so they keep some tooth. I'm not sure how the sriracha will react in this- tobanjang creates a chili oil, whereas the sriracha may stay saucy- I'm sure it will still be tasty though.
Hope it turns out well for you!
Sliced pork belly -- now what?
Does it still look/smell ok? Since it hasn't been cured, it might be past its prime by now.
If it's still ok and if you like Asian flavors, I would suggest the following preparation- it's spicy and tasty, great over sticky rice.
Cut the belly into 2" pieces, marinate in sake, a little microplaned ginger and black pepper for 30 mins.
Rinse a couple of bunches of nira (asian thin leeks) and cut into 2-3" sections, keeping the thicker stem ends separate.
Halve and slice an onion (to be similar in shape to nira, long and thin).
Sautee the pork with all its marinade, until all liquid is evaporated. Add onion slices and cook until translucent.
Add/splash some soysauce and cook until almost evaporated.
Add a little sprinkling of sugar.
Add the stem ends of the nira and stir-fry for a minute, add some tobanjang sparingly (Japanese chili paste, *very hot*).
Add the rest of the nira, and stir fry; when it looks still kind of crunchy, even underdone, turn off the flame. The residual heat will cook it though, and you don't want it too be too mushy. Taste for salt at this point- all the water that came out of the nira will have provided the liquid for a sauce.
Shitake mushooms are good in this too.
I love this dish- strong flavors that make you sweat!
What do you drink?
Hey Renzata, you can get barley tea bags in Korean and Japanese markets; you might find them in Chinese markets too (bori-cha in Korean, mugi-cha in Japanese)- they're just big tea packets of roasted barley that you toss into a pitcher of cold water, let steep, and enjoy! It has a lightly roasty-nutty flavor.
What do you drink?
Mostly I drink water, but when it's warm out, I love to keep cold barley tea and fresh orangeade in the frige- the barley tea is really easy to make and is nice refreshing alternative to just plain water. Fresh orangeade is *delicious* made with juice oranges, leaving in a little bit of pulp. I squeeze in a little bit of lemon in there too sometimes.
Cookie Contest
How about Ranger cookies? They're basically an oatmeal chocolate chip cookie, but with coconut and a special ingredient- cereal! Usually rice krispies or con flakes. You don't really see the bits of cereal, but they add a nice crunch to an otherwise chewy oatmeal cookie. They're pretty addictive...
Wonton recipes: suggestions?
Here are two that I make (for 1 package of wrappers each)-
1 lb coarsely ground beef/pork mix
¼ lb chopped nira (Japanese leek)
½ lb firm tofu (coarse Korean style)
¼” piece ginger (microplaned)
2 large garlic cloves (microplaned)
1 T sugar
1/3 C soy sauce
¼ C sake
½ t salt
pepper
The other is kimchi- its super easy- the kimchi has pretty much all the flavoring you need.
1 lb coarsely ground beef/pork mix
2 large handfuls of squeezed kimchee, chopped (do not rinse)
¼ C sake
salt
For both recipes, stir/mix going in one direction only- this helps the meat fibers line up and make for a nicely textured filling.
Enjoy!
Cook the Book: 'The Tex-Mex Cookbook'
White Castle cheeseburgers and Gatorade!
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Recent Posts
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Polls
hammama answered "Yes" to Patty Melt: Is it a Burger?
Poll posted by Robyn Lee, July 1, 2010 at 9:45 AM
hammama answered "No" to Are You Joining a CSA This Year?
Poll posted by Erin Zimmer, April 14, 2010 at 8:30 AM
See more polls by hammama »Loading...No more polls by hammama
Quizzes
hammama got 80% correct on Quiz: How Much Do You Know About Sushi?
Quiz posted by Joan Fang, June 21, 2010 at 7:30 PM
hammama got 42% correct on How Much Do You Know About Chocolate Chip Cookies?
Quiz posted by Katie Quinn, February 22, 2010 at 6:00 PM

Pies n' Thighs!