Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Fun to watch, and great explanations, too!
I'm inspired to do my first boneless chicken now!
I grew up on a farm and we"processed"a lot of our own meat. I agree with the common wisdom that there would be many more vegans if we all had to do it.
I've only had Panda Express once in my life, mainly because I haven't had rice for like three whole days and some alarm inside me was starting to beep telling me I will die shortly if I don't consume rice.
How do you people eat that stuff !?
First time in my life I saw three starving chinese businessmen NOT finish their rice.
Depends on which Panda Express you go to—it's a huge franchise. Some are truly dreadful, some are actually pretty decent. The Panda Express in Hawaii—where there's a large Chinese population—near my parent's house is actually known to regularly serve a very respectable ginger-scallion-shoyu steamed fish.
Crispy Skinned Cast Iron Skillet Roasted Five Spice Chicken with Charred Lemon, Garlic and Cultured Butter. Made with a fresh killed bird, a pile of meat to nosh on during the most boring Super Bowl ever. Half stick of melted butter poured over just before cooking—no basting. Roasted first at 450f, then at 325f. Beak-to-tail cooking. 220 Mazaki gyuto, 135 Wakui petty, #9 size Griswold skillet (used to be grandma's).
I was in Michigan, Ann Arbor area? Or Denver ... It was one of the two ...
Worse Chinese food I ever had was on a cruise liner—my parents organized a family reunion on one. The "chef" was a Swiss dude, the "wonton soup" a bowl with what tasted like canned chicken broth, "wontons" were fried shredded carrot and cabbage filled fried gyoza. I complained to the waitress it didn't have the faintest resemblance to wonton soup—"Chef" said it was his "interpretation" of wonton soup.
On the subject of worst Asian food. If anyone desires the worst ramen in the world—run, don't walk, to Newark Airport for a bowl of overpriced "ramen" at
Kaedama Ramen Bar—painfully over salted (even for me, an Asian who likes salty food), lukewarm, stock tasting oddly off, over-cooked flacid noodles. slow service in an empty place.
Beautiful! My local Walmart doesn't stock those fancy birds!
Do you live near a Chinatown?
I usually will scald and skin the feet when used for food. You KNOW what they are walking in all day long.
BTW, notice anything unusual about these chicken feet? Dorkings...
I live in Ohio. Plenty of chickens, but the heads are probably in the dog food i buy! I've been to Chinatowns in DC and Chicago, seen ducks hanging in the windows.
We slaughtered our own when I was a kid on the farm, but did so by decapitation. Curious how they do these.
Well, there's an incision on the neck if that's a clue. When my mom's family raised and slaughtered chickens, it was with a cut to the neck, they'd drain the blood into a bowl to use as an ingredient. Her family were quite poor and made use of everything they could from the chickens and pigs they had.
If you can locate a Chinese/Asian supermarket with a big meat counter, I'm sure they's have whole chickens, or better yet find a farmer. Ain't no farms in NYC.
Feet on my chicken were already scalded and peeled. Your chicken feet looks like it has an extra toe!
"It's smiling at me!"
"Traditional" slaughter of chickens by decapitation with an axe & letting them run around until they keel over has some drawbacks.
We put them upside down in a cone with the head sticking out the bottom and cut their throats. The Chinese may do the same, I see a cut in the neck of that bird.
The pros that I have seen in Oz have a little blunt guillotiney thing that breaks the chooks neck. Then they cut the neck to bleed it in a cone. Then into hot water to defeather. Then into ice water then the fridge IIRC.
Thanks for the heads up. We typically fly out of Newark.
My girlfriend teaches ESL to Chinese kids online and they got us to give hotpot a shot. It's absolutely fantastic and I cannot recommend it enough for entertaining on cold winter nights.
What do you get with a huge 3kg / 7lb sirloin, a 300mm yanagiba and a convection oven? Beef jerky! Two different recipes marinating overnight in the vacuum containers. Photos coming tomorrow when I lay the pieces out on the oven trays.
No photo's needed but please PM me for my home address … sweet! Sounds amazing ...
Sometimes the universe helps when you have no idea what you want to make.
Asian market had a sale on Sichuan peppercorns and I had left over mince (and some broccolinis)
So I made dan dan noodles, nothing fancy,
but there you go
Crush those peanuts I love Dan Dan noodles
Ahaha I asked my girlfriend to do that while I cooked. Came back and they weren't crushed. She had been in a bad mood cuz of work all day, so I happily ate my peanuts whole
Good man, happy wife happy life. Reminds me why I don't ask my wife to do anything in the kitchen
Tortilla soup I made for my wife.
Please post tortilla soup recipe?
There was a Mexican lunch counter/tiny restaurant in the front of a Mexican grocery store on Nicolette Avenue S. in Minneapolis, back around 1998, 1999. "Cassa Samuel"? I think.
They were incredibly good (also ridiculously cheap). I lived about 10 blocks away and would go there after having to snowblow and shovel, chilled to the bone, starving and dog tired.
A bowl of their tortilla soup with carnitas or lengua soft tacos on the side would make my life OK again.
Then, that great cook went somewhere else, the soup turned into a blah, oversalted chicken broth with under ripe avocados floating in it. They screwed up the carnitas spicing too, left the cloves out among other things.
OK - here is my attempt at a recipe. The thing is, I go online and d/l several recipes that look promising and take what looks good from each. That works - most of the time... The two recipes I used were Amazing Chicken Tortilla Soup! by Valerie Marie and posted on food.com, and Chicken Tortilla Soup posted on The Pioneer Woman.
Enough oil to saute the peppers, onions, and garlic. I usually blend half and half olive oil and butter.
3/4 med onion - chopped
3 cloves garlic - minced
1 med bell pepper, or 1/2 each bell and red pepper
1 med jalapeno pepper chopped - include the "innerds" if you like more heat
2 boneless skinless chicken breasts ( I like your idea of carnitas and will try that the next time I have some leftover smoked pulled pork.)
1/2 package frozen plain corn
1/2 can black beans drained and rinsed
1 10 oz can Rotel tomatoes and green chilis - I used fire roasted
4 cups low sodium chicken broth
1 small can tomato sauce
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
I garnished with grated Monerey Jack Cheese, chopped cilantro, sour cream and avocado. You could also use chopped red onion and/or salsaa or pico de gallo.
Cook the chicken in the chicken broth until tender enough to shred (~ 15 min) Remove chicken from broth and shred. Return to pot and continue cooking.
Saute onion, garlic, jalapeno and green/red peppers in oil. Add to pot.
Add the rest of the ingredients to the pot and simmer at least 30 minutes more, and up to an hour.
Serve with warmed tortillas or your favorite corn chips if desired.
I can work with that...
I am going to the 24 hour store and grabbing a couple of avocados snd a bunch of cilantro.
Because, guess what I just had to spend a couple hours outside doing?!
I need me some hot tortilla soup with avocado & cheese as an antidote to this white crap that keeps falling out of the sky-
Leek and potato soup..
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