Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Apr 14, 2019 #3781

    Xenif

    Xenif

    Xenif

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    Actually in Hong Kong and greater GuangZhou area they do eat savory Zhongzi with sugar. The batter can be anything, simple tempura batter works
     
  2. Apr 14, 2019 #3782

    Michi

    Michi

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    I had no idea. This is suspiciously starting to sound like the Chinese version of a fried Mars bar ;)

    Ookaayyy… I have about eight or nine parcels left from the batch I made today. I might just give this a try tomorrow evening. Tempura batter it shall be.

    It's on your head, though! ;)
     
    Last edited: Apr 14, 2019
  3. Apr 15, 2019 #3783

    boomchakabowwow

    boomchakabowwow

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    Tonight!

    Made Steamed Halibut. Did it with that ubiquitous Cantonese family favorite style.

    Bowl of rice and I was good to go.
     

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  4. Apr 15, 2019 #3784

    Michi

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    Clean and simple. Nice!
     
  5. Apr 15, 2019 #3785

    Michi

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    OK, here we go, Zongzi take 2, with tempura batter and sweet soy sauce, with greens and oyster mushrooms:
    IMG_2752.jpg
    @Xenif: Thanks for telling me about this. This worked amazingly well! The crispiness of the batter creates a nice contrast with the gooey texture of the Zongzi, and the sweet soy sauce really works well with the other flavours.
     
  6. Apr 15, 2019 #3786

    JustinP

    JustinP

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    More Sushi progress. Not perfect, but improving every time. Guess I should get some better looking plates for it now.

    sushi1.jpg


    The cucumber cutting takes some learning too :D


    sushi2.jpg
     
  7. Apr 16, 2019 at 1:53 AM #3787

    AT5760

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    The missus wanted quiche.
     

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  8. Apr 16, 2019 at 4:34 AM #3788

    CEH1

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    That's right up my alley!
     
  9. Apr 16, 2019 at 5:43 AM #3789

    Michi

    Michi

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    See, doesn't take all that long! :) After a few sessions, you'll have perfect rolls.
     
  10. Apr 16, 2019 at 6:08 PM #3790

    JustinP

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    News driven cookery. Thinking of France yesterday got me thinking of Jacques Pepin, which got me thinking of Chicken in mustard sauce :). Forgot to spoon a little extra mustard sauce on before taking the picture. So simple and so delicious.

    fr1.jpg

    Baking a mustard based sauce at 450 even managed to put a neat patina on the stainless pan.


    fr2.jpg
     
  11. Apr 16, 2019 at 8:51 PM #3791

    Xenif

    Xenif

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    Silkie Chicken in Chinese herbal soup. Cooked on table top hot pot style. Secret menu stuff.
    _20190416_134527.jpeg _20190416_134545.jpeg _20190416_134612.jpeg
     
  12. Apr 16, 2019 at 9:03 PM #3792

    JustinP

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    Woah, that's weird looking :). Flavor profile the same as regular colored chicken?
     
  13. Apr 16, 2019 at 9:42 PM #3793

    boomchakabowwow

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  14. Apr 17, 2019 at 2:30 AM #3794

    boomchakabowwow

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    Vietnamese lemongrass porkchops.

    Bashed all the ingredients in my mortar and pestle. My house smelled amazing. Quick one hour marinate and off to the grill.

    BOOM! Served it family style with the wife.
     

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  15. Apr 17, 2019 at 6:21 AM #3795

    ACHiPo

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    Like!
     
  16. Apr 18, 2019 at 2:28 PM #3796

    Luftmensch

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    Not fancy... Just plain tasty. I love a kimchi fried rice:

    DSC01184_01.jpg
     
  17. Apr 18, 2019 at 6:05 PM #3797

    Lars

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    Pork belly and cold potato salad..

    IMG_0003.jpg
     
  18. Apr 19, 2019 at 8:10 AM #3798

    battlecry501

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    I love the black chicken soups, the bones are small (still cant eat them), but the meat is super tender.
     
  19. Apr 19, 2019 at 11:12 PM #3799

    JustinP

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    Oh my. Why have I not heard of this before.
     
  20. Apr 20, 2019 at 12:28 PM #3800

    Xenif

    Xenif

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    Pork and Chinese Chives Pot Stickers _20190420_072651.jpeg _20190420_072714.jpeg _20190420_072741.jpeg
     
  21. Apr 20, 2019 at 12:38 PM #3801

    Michi

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    These look awesome! Do you have a recipe? I'd love to try this!
     
  22. Apr 20, 2019 at 1:02 PM #3802

    Patrick Gilmartin

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    I like it because I got to put the word "threesome" on a menu
     

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  23. Apr 20, 2019 at 2:18 PM #3803

    Luftmensch

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    Give it a go!

    @Xenif constantly hitting it out of the park
     
  24. Apr 20, 2019 at 2:43 PM #3804

    Xenif

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    Its pretty simple, fattier minced pork with rice wine, mince ginger, mince garlic, soya sauce, white pepper, sugar, add loads of chinese chives atleast a 1:1 ratio. If I do have one trick up my sleeves, its I add in tiny cubes of pure fat, it adds that texture that regular machine ground pork lacks. If you cant find chinese chives, its ramps season and they work very well.

    For a crazy twist, add chorizo sausage (supplement half the pork) and deep fry serve with sour cream

    For a posh twist, an entire morel mushroom in each pot sticker and use ramps instead
     
  25. Apr 20, 2019 at 2:50 PM #3805

    Patrick Gilmartin

    Patrick Gilmartin

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    One of favorite quick lunches...alsonoften winds up in burritos
     
  26. Apr 20, 2019 at 11:16 PM #3806

    Michi

    Michi

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    Thank you, I'll be giving that a try! :)
     
  27. Apr 21, 2019 at 2:46 AM #3807

    Michi

    Michi

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    Kuign-amman:
    IMG_2763.jpg
     
  28. Apr 21, 2019 at 5:56 AM #3808

    Michi

    Michi

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    Skordalia, hummus, and taramasalata with olives.
    IMG_2766.jpg
     
  29. Apr 21, 2019 at 8:18 AM #3809

    Lars

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    Pita bread..

    IMG_0004.jpg IMG_0012.jpg
     
  30. Apr 21, 2019 at 11:58 AM #3810

    Michi

    Michi

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    I think I recognise pork and duck. What are the balls? This looks pretty and tasty!
     

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