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    • CommentAuthoricelandbob
    • CommentTimeMay 14th 2012
    This weekend we tried making POTSTICKER DUMPLINGS from the Mighty Ken Hom

    It was a little messy. The recipe call for you to make your own dumpling casings instead of buying Won Ton pastry. But the final result was great. Half the dumpling fried (and slightly stuck to the frying pan, hence the name) and the other half steamed.

    highly recommended....
    • CommentTimeMay 15th 2012 edited

    Homemade Strawberry/Raspberry Tea bread has been a winner in my household recently.

    Basic recipe is:

    Cream butter/sugar in a bowl, add a splash of milk and two eggs (quickly to avoid curdling). Fold in self-raising flour to create stiff mixture . Fold in some fruit & chopped/ground almonds or hazlenuts for texture.

    Bake in medium oven, until risen/brown.

    For amounts & time in oven either go with your gut instinct, or google will find you a recipe, this is the basic recipe we use.
    • CommentTimeMay 15th 2012
    Oh, awesome... strawberries may be nearly done for the year but raspberries are just getting ripe. That sounds really good.

    And even though I had three pounds of strawberries, even though I froze them, I still ate them in about a week's time.

    Macerated. With a spoon.
    • CommentTimeMay 15th 2012
    I can't see a problem with that..
    • CommentAuthorStefanJ
    • CommentTimeMay 27th 2012
    This almost doesn't qualify as cooking, but:

    I've discovered the pleasure and convenience of tabbouleh and hummus mixes.

    The former is "American" tabouli. Basically just bulgar wheat with seasonings. I add to that a slug of olive oil, a slug of lemon juice, and most of a head of parsley, very finely chopped. And sliced black olives. It's really zesty and palette-clearing.

    I've made the real thing a few times, but hummus from a mix is surprisingly decent. Adding extra oil and garlic and paprika helps.
    • CommentTimeMay 28th 2012
    Man, reading this thread over lunch was a bad idea - my canteen salad just don't taste as good, now.

    On the plus side - I just moved into a new flat, which has enough outdoor space for a barbeque! This makes me very happy indeed, and the stuff I've cooked so far has been good, but I still haven't come close to making a really excellent rub or marinade. I've been watching lots of those TV shows where a big fat man eats lots of deliciously seasoned meats, but all of the recipes on there are either top secret, or contain about fifty ingredients. Can anyone recommend me some good, punchy, barbeque mixes to mess around with?
      CommentAuthorAlan Tyson
    • CommentTimeMay 28th 2012
    WORSETHANDETROIT: I made that tea bread last night, only with blackberries instead of strawbs. It was quite good! A little dry, but I think adding just half a tbsp of cooking oil to the mix might negate that, in the future. I also added just a shot of dark rum, and got some really nice, subtle spice notes out of it!
    • CommentAuthorOrpheus
    • CommentTimeMay 29th 2012
    @Argos - thanks for the advice! Made my first ramen this evening, delicious victory.

    May have put in more miso dark miso paste than I should have... and I panicked and bought instant dashi... BUT! It turned out great. And so I present asparagus and beef miso ramen -

    • CommentAuthoricelandbob
    • CommentTimeMay 29th 2012
    Great ramen there!

    I remember when i was at university waaaaay back. I remember experimenting with ramen by adding cheese to it.... then adding grilled bacon on top.

    don't worry. I ate an apple the next day...
    • CommentTimeMay 29th 2012 edited
    I believe I have to top your ramen experiments w/ something the fella used to eat as "I'm single food".

    -cook up a package of ramen, drain, mix w/ flavor packet
    -microwave a Totino's Party Pizza (which I have never seen more than 2 people eat one pizza; at what kind of parties are they expecting these things to show up?), even though it's not the recommended cooking method.
    -dump ramen into middle of pizza, roll sort-of like a burrito, eat, feel ashamed.

    I did try it once. I did feel sufficiently bad about it. It didn't taste too bad, though...

    I saw a picture on tumblr of strawberries w/ cheesecake filling, so now I have to get some more strawberries and try this. I will report back!

    (ETA: Something else from tumblr, but I actually made it. Pizza cupcakes! Canned biscuit dough in a muffin tin, w/ sauce and cheese in the middle.)
  1.  (10589.11)
    Planning on using Finagle's Brussel Sprouts & Pork recipe tonight; I'm adding portabello mushrooms to the mix.
    • CommentAuthorStefanJ
    • CommentTimeJun 1st 2012
    I guess we should start a June/July cooking thread . . .
    • CommentTimeJun 3rd 2012
    1. I had the chance to visit the Helmand Restaurant, serving Afhgan cuisine in Cambridge, MA, where amongst other things I had the appetizer pictured here. Kaddo is a gel like bed of baby pumpkin that had been twice cooked and processed into this amazing jelly, over a garlic yogurt sauce and topped with a tomato meat sauce.

    I haven't been so happily confused by a dish in ages. It is just one of those moments where I was like....what, I can't even imagine how this must taste. Fantastic. The rest of the menu, an assortment of kebabs and lamb dishes and other meaty and veg goodness, was just great. If you get the chance to try Afghan, do not pass it up. Dessert was a variation on baklava and a cognac. I could only have been happier if it finished with a hookah taken reclining on pillows afterwards.

    2. I had some beets I needed to cook immediately and quickly. I love roasting them, but I microwaved them instead in a silicone tagine in a bit of water for 12 minutes, in bite size chunks, and they came out well enough. Not the depth of flavor of roasting though, so they needed a sauce.

    I had no yogurt, so I mixed up a vinaigrette consisting of white vinegar, evoo, Siracha, fish sauce, sugar, salt, orange zest and juice, and some cherry juice. I mixed this into the beet water from the micro steaming, and while it wasn't fantastic, it made a nice match. It still needed yogurt and something crunchy like walnuts or caramelized onions to really make it a satisfying beet salad.

    I am chilling the leftovers in the marinade though, and I think they will make a decent quick pickle.


    I have a cheap little Japanese pickle press (with a spring, not a screw top). What should I try making for tsukemono?
    • CommentTimeJun 3rd 2012
    No picture, because it was eaten very quickly, but for dinner I had a breaded chicken breast with grated old white cheddar melted on top of it, all topped with a pinch of smoked paprika (LOVELY stuff) and jalapeno ssauce all put on a bun. Oh god, it was delicious.
  2.  (10589.15)
    Fried Chicken and Kale Chips:

    Kale chips are actually a lot tastier than I was expecting.
      CommentAuthorAlan Tyson
    • CommentTimeJun 3rd 2012
    David, learning to make good kale chips allowed me to DECIMATE a 2 lb. bag of kale in a little under a week. I add black pepper, Chicago pizza spice mix, and parmesean cheese on mine, and bake it for about seven minutes in a 350 F oven.
    • CommentAuthorArgos
    • CommentTimeJun 3rd 2012
    omg kale chips are SO good! I should make some soon, it's been a while since I've had them
      CommentAuthorcity creed
    • CommentTimeJun 3rd 2012
    kale, kale, a thousand times kale. Crunchy, crispy, tasty, vegan sex metal.

    It rubs the olive oil on its leaves or it gets the sea salt again.
    • CommentTimeJun 3rd 2012
    Oh man I should make kale chips too. Every time I steam and season kale it's just totally gross.

    Pork chops are thawing/marinating in my fridge. THEY WILL BE DELICIOUS.
  3.  (10589.20)
    The crazy thing about kale is that boiled or raw or whatever it's not un-tasty, but it's heavy and chewy as fuck, but kale chips are super light and crispy! It's like baking is some alchemical process that turns it into a completely different vegetable.