Red Mosquito

spike wrote:pork carnitas. the house smells amazing.

yeah buddy!

spike wrote:pork carnitas. the house smells amazing.

i wish I could be there sniffing with you

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:going to try to recreate a dish that i always ate in hanoi...a very spicy tofu dish..my first time trying to sizzle tofu

cornstarch is your friend

yep, pretty excited to give it a go

one of my favorite ingredients in asian cuisine is sesame oil. are you using sesame oil?

oh yes, I'm going to follow this by about 90%

https://thekoreanvegan.com/spicy-crunch ... oong-tofu/

that looks incredible. please update us on how it turns out.

by the way, that looks you would need to line the inside of your mouth with the space shuttle's heat shield.

this turned out amazing...we tweaked it a bit though..I actually went to the store this morning and bought more tofu

We're using the pork-tomatillo leftovers to make tacos tonight.

I just realized we don't have any cheese for nachos.

I should remedy that.

going to use some of that chicken stock i made last night for egg noodle and carrot soup

nothing like a good homemade soup

epilogue wrote:nothing like a good homemade soup

i just made a wild rice and mushroom soup that turned out fantastic. my 12-year-old, who usually poo-poos things like that, had two bowls. that made it even better.

Possibly spaghetti

Chris_H_2 wrote:

epilogue wrote:nothing like a good homemade soup

i just made a wild rice and mushroom soup that turned out fantastic. my 12-year-old, who usually poo-poos things like that, had two bowls. that made it even better.

That's awesome.

Wild rice is an underrated ingredient in soup.

Chris_H_2 wrote:

epilogue wrote:nothing like a good homemade soup

i just made a wild rice and mushroom soup that turned out fantastic. my 12-year-old, who usually poo-poos things like that, had two bowls. that made it even better.

recipe?

omelette
blueberries

spike wrote:

Chris_H_2 wrote:

epilogue wrote:nothing like a good homemade soup

i just made a wild rice and mushroom soup that turned out fantastic. my 12-year-old, who usually poo-poos things like that, had two bowls. that made it even better.

recipe?

sure.

NOTE: do NOT use a wild-rice blend or instant rice.

INGREDIENTS/INSTRUCTIONS

For the Rice:
5 cups water
1 sprig fresh thyme
1 bay leaf
1 garlic clove, peeled
3/4 teaspoon salt (1.5 teaspoon if using kosher salt)
¼ teaspoons baking soda
1 cup wild rice

1. Adjust your oven rack to the middle position and preheat it to 375 degrees.
2. Put everything but the rice in a medium, oven-safe saucepan and bring it to a boil over high heat.
3. Add the rice and bring it back to a boil.
4. Cover it, and put it in the oven until the rice is tender (depending on the oven, it could be between 30-45 minutes (but keep an eye on it, you don't want all of the water to absorb or evaporate))
5. Take it out of the oven, put a fine mesh strainer over a 4-cup measuring cup, and strain the rice, picking out the thyme, garlic, and bay leaf. You should get about 3 cups of liquid. If you're short, add water. If you're over, pour out the excess.

For the Soup:

¼ ounce dried shiitake mushrooms, pulses in a spice grinder
4 tablespoons unsalted butter
1 pound fresh cremini mushrooms, trimmed and sliced 1/4 inch thick (you can find these at Whole Foods)
1 medium yellow onion, chopped fine
1 teaspoon tomato paste
4 cloves, minced
2/3 teaspoon of salt (again, 1.5 if using kosher)
1/4 teaspoon pepper
⅔ cup dry sherry
4 cups low-sodium chicken broth or vegetable broth
1 tablespoon soy sauce
¼ cup cornstarch
¼ cup water
½ cup heavy cream
¼ cup minced fresh chives
¼ teaspoon finely grated lemon zest

1. Melt the butter over high heat in a dutch oven, and then add the cremini mushrooms, onion, garlic, tomato paste, salt, and pepper, cooking until the onions and mushrooms are browned and a dark fond builds on the bottom of the pan (about 12-15 minutes), stirring occasionally.
2. Add the dry sherry and scrap away the fond with a wooden spoon, and cook until most of the sherry is evaporated and the pan is almost dry (about 2 minutes)
3. Add the reserved liquid from the rice, chicken broth, soy sauce, and pulsed dry shitake mushrooms, stir and bring to a boil.
4. Reduce heat to low, cover, and cook for 20 minutes.
5. Whisk the cornstarch with the ¼ cup of water and add the slurry to the soup and cook for another 2 minutes.
6. Remove the soup from the heat, add the heavy cream, chives, and lemon zest, stir, cover, and let sit off the heat for 20 minutes.
7. Add salt and/or pepper to taste.

sounds awesome, thanks. part of my request was to see your cooking method for wild rice, as it's a pain.

spike wrote:sounds awesome, thanks. part of my request was to see your cooking method for wild rice, as it's a pain.

i didn't appreciate just how much of a pain it was until i ruined it the first time i made it on some other dish.

Chris_H_2 wrote:

spike wrote:sounds awesome, thanks. part of my request was to see your cooking method for wild rice, as it's a pain.

i didn't appreciate just how much of a pain it was until i ruined it the first time i made it on some other dish.

yep, i'd just mastered cooking a nice long grain, and it shattered my confidence until i realized wild rice isn't rice at all.

spike wrote:

Chris_H_2 wrote:

spike wrote:sounds awesome, thanks. part of my request was to see your cooking method for wild rice, as it's a pain.

i didn't appreciate just how much of a pain it was until i ruined it the first time i made it on some other dish.

yep, i'd just mastered cooking a nice long grain, and it shattered my confidence until i realized wild rice isn't rice at all.

my mom told me i used to eat grass all the time when i was a baby.

fish and chips

doug rr wrote:fish and chips

what kind of oil do you use? and do you save it and reuse it?

Chris_H_2 wrote:

doug rr wrote:fish and chips

what kind of oil do you use? and do you save it and reuse it?

i'll be hones, pretty much whatever we have..ive used canola, vegetable and sunflower...all worked well

you?