I use it to finish beef strognoff and for creamy tomato sauces... thickens really wonderfully with great flavour added instead of dulled.
@naags - I can't vouch for the safety of this on the steel itself but Coca Cola (regular) is an excellent rust remover. Cotton ball generously soaked on rust spot should do the trick in a minute with some rubbing.
Please don't hurt me - as a Londoner I have never tasted a bagel other than the large supermarket variety of the cinnamon raisin variety. Occasionally I go for the large half-foot diameter sized ones at Sainsbury's, and liven their brick-like consistency by microwaving...
I think the alcohol ban is only for open drinking on the streets or something like that, being served in premises is unaffected. This is a great resource and I can't wait to try the Indian Chinese cuisine!
I love sumac. Like powdered tart cherry skins with a hint of savoury. Tart but not juicy or wet, slightly plummy. Good on poached fish and a fruity olive oil.
Also known as Luo Han Zhai (if you can't google the cantonese results successfully).
In our bar fridge we store mint at an angle in a shallow catering pan (1/4) with a inch or two of water and clingfilm. Can confirm they do last surprisingly long
That bubbled and blistered fried egg I find to be definitive of tropical cuisine. I see it that way in Hawaii, Thailand and Malaysia!!! The non-stick pan style of dead fried eggs make me sad :(
Always thought the soon-to-be-old logo to be a happy open gob. :D Under closer perusal it looks like a poorly stuffed haggis... I find most pot or fork-and spoon imagery somewhat trite and overused. I like the big mouth, not everybody on the site is a cook. Some of us just like to eat.
@Sweatin - the boiling water trick is how I make my chinese pancakes to go with duck. The dough is a little oily from a lard and scallion oil and sesame mix. I put two balls together, squish them down and roll as thin as I can manage. Fried on both sides gently in a pan on low heat. Peel into two to serve ;)
Would have really liked images of the cooked product too to judge for shrinkage, textural concerns etc... I'm based in the UK so while I know my back bacon, this is "tail end" bacon to me and applications have traditionally been lardons, cooking bacon (essentially pancetta). I consider this an education in bacon!
Stray italics tag detected. And now closed.
I have one of those plastic contraptions for cutlery and utensils that are just the right size for spice jars in rows. I have a label on top indicating what it is and some best-before date. I have two drawers of spices. It's nice because opening the drawer reveals everything at a glance (the labelled lids) and they are usually organised by spicy on the far right to herby on the far left, salts all closest to the opening.
Bulk stuff are in the 2nd drawer or in the freezer.
@Mr. Nick - sign me up for scotch egg riff. Maybe the excess egg white can serve as a binder for the pre-browned sausage? Alternatively ... perhaps the scotch uovo in raviolo can be steamed like a soup dumpling ...
Have you tried fermented red tofu in a pot (fu ru)? While it's not cheese per se it does show that fermented vegan items are not a recent fad. The Shanghainese style "nan ru" is incredibly boozy and salty with a distinctly blue-cheese like taste. As it's wet but crumbly it smears into a very intense and stinky paste, usually used as a marinate for slow braised or roasted meats. I think a reasonable comparison is a boozy wet feta with a gorgonzola smell.
It appears in viet and thai cuisine too.
Kenji, I love shirataki and I tend to get them at a Chinese supermarket where they're tied into knots, perfect for clay pot braises and steamboats. Recently at an organic store (where else. ha) I saw this brand called Eat Water, which makes shirataki penne, tagliatelle and more. I rolled my eyes ... but the different shapes really do alter the bite and texture. Maybe you'd like to try them out since you're fond of it too. I make a Singapore laksa gravy because rice noodles can split if they overcook while sitting in hot temperatures (especially since what I have available are dried ones), shirataki stays bouncy.
Is there anything specific about the variety of miso? Will red miso be alright?
That is amazing!!!!!! Being one to snack on crispy bacon, I'm making this for my snack (and sandwich) stash!
Instead of having that dipping step ... maybe a spray bottle would work so the flour doesn't get washed into the milk?
Trying to figure out the joke ... 四川人辣不怕，贵州人不怕辣，湖南人怕不辣？
The arrangement of the last 3 words show the variance ...
Pintchow, Yuba passed away sadly some time ago ...
Came to say the same thing as JustinMa... I LOVE that blue plate! Where did you get it??
You know what we are all thinking when we see rice... where is the grilled nori to go with that rice??? or onigiri waffled!!!
Isn't eggless simply ... gelato?
Funny that Chichi would have an affinity with pork lard biscuits - growing up lots of Southern Chinese biscuits and pastries were made with lard. Today it's all palm oil...