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  1.  (7017.1)
    Stolen from myself on today's blog:

    I made barbecue ribs. They were too salty, so I steamed/boiled those bastids into porky pulp. The only other thing in my fridge was cabbage, scallion and onion, plus some flour, which it turns out are all you need to make some delicious Chinese dumplings and pancakes, using this recipe from epicurious. You can find your own scallion pancake recipe. Until Excellent Dumpling reveals their secrets, they're all the same.

    I saved the broth from steaming the ribs to cook the cabbage and onions. At any rate, the pork went back in once it was shredded.

    This will be our scallion pancake dough, and the broth that will make sweet love to it.

    Dumplings all dumpled. The dough is pretty much the same as the scallion pancake's.

    These will be served with a melted peanut sauce to which you'll need to add some oil and soy sauce.

    The broth.

    Great sizzling dumplings!

    The Horde. The black bottoms show the need to keep on eye on them and find that sweet spot for heat.

    Pret a manger.

    • CommentAuthorsteevo
    • CommentTimeOct 21st 2009
    Hey all, throwing a party on the 31st. Any ideas for appetizers/desserts at a Halloween party?
    • CommentAuthorStefanJ
    • CommentTimeOct 21st 2009

    bOING bOING and MAKE: Online occasionally post pictures of cool / gross desserts. Like "litter box cake" with simulated cat turds, meat loaf molded to look like a cooked baby, and cup cakes with hideous monster faces made of candy bits.

    In general: Stuff that is easy to serve and eat, because folks will be in costumes.
    • CommentAuthorsacredchao
    • CommentTimeOct 21st 2009 edited
    I'm making fried chicken ala Alton Brown right now. It has to sit for half an hour for the breading to set, then I'm gonna fry it up.

    Also, I ordered canned haggis off Amazon, because I've always wanted to try it, and it looks too complicated to make without first knowing what to expect.

    @Brendan - those look awesome. I had something similar in Chumphon, Thailand a couple months ago with mussels in them. They were awesome.
    • CommentAuthorLani
    • CommentTimeOct 21st 2009
    Today I wanted fruit so I bought four peaches, four pears, and four kiwis (fruit, not the bird. I always think of the bird when I see the word.). No specific plans for them yet, though I'm kinda thinking some pear-gorgonzola salad might be excellent. Suggestions on preparation in a veggie household? Raw is, of course, wonderful, but I also like to experiment and try new things.
    • CommentTimeOct 22nd 2009
    Last night: apple cheddar tart.

    You need: pie dough for 1 8-9" crust, sharp cheddar, apples. Premade puff pastry would also work.

    Roll out the pie dough in a big circle, transfer to a baking sheet or pie plate, grate enough cheddar on the bottom to cover (like you're making pizza), top with slices of apples and about a tablespoon of sugar. Fold the edges of the pasty over the top of the fillings (this is called "rustic"). Bake for about 45 min at 350F.

    It looks like this (with a few pieces missing):
    Apple cheddar tart
    • CommentTimeOct 22nd 2009

    Hmm. The first thought I had would be hot pears (say, sliced and fried on a HOT pan in [clarified] butter) mixed with lumps of [frozen] cookie dough and gorgonzola.

    Maybe have cubed and chilled peaches and kiwi on the side? Oh! With ginger syrup! (And strawberries, if possible.)

    Maybe some bubbly to go with?
    • CommentAuthorLani
    • CommentTimeOct 22nd 2009
    Ginger syrup and fruit? Oh man, that sounds fantastic. Not sure about the cookie dough and bubbly is out of my budget, but I think the rest can more or less be accomplished. Mmmmm, delicious accomplishments........
    • CommentAuthorKosmopolit
    • CommentTimeOct 23rd 2009
    Anyone got any idea what might cause agar jelly not to set?
    • CommentTimeOct 25th 2009
    Blueberry and coconut muffins cools so slow....
    • CommentAuthorFan
    • CommentTimeOct 25th 2009
    Anyone got any idea what might cause agar jelly not to set?

    I've never tried it mysef, but the following is a quote from the 'net (quoted from Gelatin Alternatives, at VegCooking):


    This flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn't require refrigeration to gel. For a firmer gel, add more agar-agar, and for a softer gel, add more liquid. And don't worry if you don't get it right the first time—you can fix a faux pas simply by reheating the gel. Here's a general guide on how to use agar in recipes:

    • Substitute powdered agar-agar for gelatin using equal amounts.

    • 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

    • Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.

    • Keep in mind that highly acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for. Also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. Cooking these fruits before adding them to a recipe, however, neutralizes the enzymes so that the agar-agar can set.
    • CommentTimeOct 25th 2009 edited
    Goddamn, what a droolworthy thread. I hope my french toast lives up to the standard already established:

    French Toast

    (With orange zest, Triple Sec, cinnamon, butter and powdered sugar.)
    • CommentAuthorKosmopolit
    • CommentTimeOct 25th 2009
    "• Keep in mind that highly acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for."

    I suspect it was the food acid in the artificial vanilla flavoring I added.
    • CommentTimeOct 27th 2009

    not sure if you're still looking for ideas but i just today found a recipe that uses pears :)

    Pear-Cinnamon Crisp with Vanilla Ice Cream

    4 to 5 large pears (I used Bosc)
    2/3 cup sugar
    1/4 teaspoon salt

    1 1/2 cups all-purpose flour
    1/3 cup firmly packed brown sugar
    1/2 teaspoon cinnamon
    1/2 cup pecans, very finely chopped
    1 stick (8 tablespoons) melted

    Preheat oven to 350 degrees.
    Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
    In a separate bowl, combine flour, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
    Pour pears into a baking dish; top with crumb topping.
    Bake at 350 degrees for 30 minutes.
    Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
    Serve warm with vanilla ice cream.
    • CommentAuthorLani
    • CommentTimeOct 27th 2009
    Dervespa - I had, but then I bought more. This looks delicious!
    • CommentTimeOct 27th 2009
    Pumpkin bread is on the horizon. Must kill off zucchini bread first, half of which was frozen last week.
    • CommentTimeOct 27th 2009
    @ Racingpenguins

    I just found another recipe for a chocolate pear brownie tart... if you'd like.

    Sorry I spend most all day if I'm not doing anything looking up recipes... so chances are (except for the agar agar bits) I have recipes for plenty of things you all can think of... even flowers. >_>

    I'm hoping to try a new fish recipe this weekend I'll put it up if I don't forget.
    • CommentTimeOct 27th 2009
    i did a red tilapia ceaser salad tonight it was bloody delicious, didn't think to take any pictures though :s
    • CommentTimeOct 27th 2009
    I've never cooked or eaten tilapia... Is it easy to cook and make recipes with, like, how does it lend itself in flavor to a dish?
    • CommentAuthorLani
    • CommentTimeOct 27th 2009
    Dervespa - hell yeah! That sounds fabulous. I'm getting swamped again at school, but I can tuck them away and try them when I get a bit of time again.

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