What Are You Eating?
- Thread starter Brute
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Wasatchangler
Steelhead
Tteokguk with homemade mandu for New Year’s dinner.
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If you REALLY want to learn pick up The Wok by J. Kenji Lopez-Alt, it's nominally a cookbook with LOTS of great recipes, but it's actually a textbook on the subject of cooking in a wok. It covers everything from heat, to ingredient prep, to experiments on the best way to do things, to recipes from across Asia. I've cooked a couple dozen things out of the book and they've all been great.
Any recommendations for Chinese sauces, books and/or sites.
I do pretty well making it up with homemade teriyaki sauce (Adam Liaw's) recipe and frequently use a combination of hoisin, oyster sauce and hot sauce when I want it. I'll have to pick up the book above, and miss the wok I used to have. I have a cheap wok pan, but want a real wok again. Using it to steam stuff is cool too and prep of the food is the key. Once you get to the cooking, it goes really quick!
adamliaw.com
I do pretty well making it up with homemade teriyaki sauce (Adam Liaw's) recipe and frequently use a combination of hoisin, oyster sauce and hot sauce when I want it. I'll have to pick up the book above, and miss the wok I used to have. I have a cheap wok pan, but want a real wok again. Using it to steam stuff is cool too and prep of the food is the key. Once you get to the cooking, it goes really quick!
Adam Liaw
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Kenji is legit...he can cook...
The Woks of Life website has lots of sauces and recipes.Any recommendations for Chinese sauces, books and/or sites.
I do pretty well making it up with homemade teriyaki sauce (Adam Liaw's) recipe and frequently use a combination of hoisin, oyster sauce and hot sauce when I want it. I'll have to pick up the book above, and miss the wok I used to have. I have a cheap wok pan, but want a real wok again. Using it to steam stuff is cool too and prep of the food is the key. Once you get to the cooking, it goes really quick!
Adam Liaw
60's surf trip to Mex, been eating tasty taquito's for mid day lunch at a beach stand after long morning surf...only to find out later in the week the owner of the stand was apparently notorious for rounding up stray dogs instead of buying beef...never found out, didn't want to, just changed stands
I asked for and received a sous vide gadget. I’ve used it twice. First time was for a couple little frozen Omaha Steaks sirloins. Those were great done that way; better than just grilling or flat topping.
Last night I did some lamb chops basically the same way—sous vide at 128 a few hours then sear. I did marinate them in fresh garlic and rosemary and olive oil for part of the time. IMO— Not as good as my usual way of doing the same marinade and grilling the lamb chops on a hot grill, turning frequently.
I have done zero research on sous vide and what it’s good for and just started messing around with it as described above. Empirical research before lit review. It’s one way to do things.
The potato was great. Potatoes may be my favorite food. What can I say, I have Eastern European peasant blood.
I do baked potatoes now by stabbing it all over with a fork and cooking at a high temp, 450-500. Then you cut it, and squeeze it opposite way of the cut. This makes a fluffy interior and crispy peel.
SilverFly
Legend
Just had a flashback to the chow hall at Keesler AFB. I get it. I was not disappointed with my intro to Southern food. Grew to really like collards greens. Always looked forward to catfish and hush puppies on Fridays.
Oh, yeah they know how to do that proper down there for sure. When I was a kid one of my favorite places to go eat was a fried catfish place that was also a U-Fish place, and they had the dock on the pond with massive pet fish and coin operated feed dispensers…although those slobs also ate a lot of leftover white bread and hush puppies.
Catfishing is fun. Good way to get kids into some bigger fish. Or grownups.
Wasatchangler
Steelhead
Bulgogi tacos with kimchi slaw
Made some ponzu (a friend dropped off a couple lemons from their tree), then poured some over tofu with grated daikon & katsuobushi; homemade dashi with konbu and katsuobushi for miso soup (with wakame)…quick pickled dried shiitakes, edemame, and hamachi & ahi sashimi for dinner with friends
Your mixed language descriptions sometimes leave me wondering if you're really referring to food or something else. Since it's on a plate or in a bowl, I make the assumption that you're talking about food.
Ponzu = soy sauce, lemon juice, konbu (kelp) mirin (sweet japanese rice cooking wine) & katsuobushi (dried, smoked and shaved skip jack tuna)
Daikon = asian turnip
Dashi = broth usually made from konbu & katsuobushi, used in many japanese soups
Wakane = type of seaweed
Lmk if you need any further interpretation…
I think Salmo is jerking your chain!