picanha/sirloin cap/coulotte a la costco, i set the sous vide to 133F and it was very good. I cooked this steak a couple months ago to perfect medium rare and it was terribly chewy..this medium-med well cook on it was much more tender.
7 Likes
current ferments going. I find adding 2% sugar to mustard greens helps get the initial ferment going faster and prevents mold. The mustard green from september is getting pretty funky, I can smell the funk through the bag aha…what should I do with it?? I’m slowly working through the first batch I did with garlic and chile de arbol.
I’m pretty psyched to cook with the fresno, last year I did thai chilies which was much too spicy.
7 Likes
Parents emigrated after the Cultural Revolution so I grew up in Shanghainese household.
Hmm… didn’t think to try bok choy with the pasta but I’m afraid it would go too mushy. If you’re looking for Shanghainese salt pork, and you’re in LA, I often go to Shanghai Food & Groceries on Valley (https://www.yelp.com/biz/shanghai-food-and-groceries-san-gabriel). In addition to salt pork, they also sell frozen tofu skin pork wraps, big and small wontons (NB: small wontons not very small…), and jiaozi. They also have a frozen veg section that are common to Shanghainese cooking.
My mom’s hairdresser’s husband was growing some for a while but I think I lost that connection. I don’t know anyone in LA who is growing it in enough quantities that I could go buy it; the big seller at the Alhambra farmer’s market doesn’t even have it. So, yes, I’m getting the big frozen block.
You can also get it at Shanghai Food & Groceries, in addition to aster leaf.
6 Likes
Same same, dad is Shanghainese and mom is from Suzhou..also grew up in the 626 but live in SF now. I’m very envious, shanghainese product is so hard to find here..there’s a 99 ranch closeby but kaofu availability is really sporadic there. Last year I went to like 5 different markets trying to track down kaofu but everywhere was out so I just made my own from vital wheat gluten…nice to have but super not worth it every time.
3 Likes
Made a Quince tart tatin with quince from both Briar Patch and Weiser farms at the SMFM
Also did the date, celery, walnut salad from the Four Horsemen for the Thanksgiving pot luck
7 Likes
Was in both cities in April; sadly, didn’t get to see any real Suzhou outside of this suburban noodle place that I insisted our hosts drive ~50 minutes for. Worth it? Yes…
I was emailing with someone in SF who is Shanghainese (born/raised there) and said there were a couple of spots in Berkeley, but she didn’t mention the names. Post pics of the kaofu!
2 Likes
im pretty partial to the taiwanese style of beef noodle soup with soy sauce and doubanjiang but I had Lanzhou style at that place in Arcadia a couple years ago and it totally changed my mind; prior to that Ive only had lanzhou style that was very spice packet forward
I added a non traditonal touch of rice wine vinegar to bring some acidity you might find in pho from squeezing lime; it makes it more interesting and I can increase the salinity without it feeling over seasoned. Hand pulled biang biang style noodles, A-choy, fermented snow vegetable, a little toasted chili oil (chili oil made specifically for soups and salads not chili crisp!) and the requisite scallion/cilantro.
11 Likes
Dang that looks like bread. Would love to see it marinated
1 Like
Looking good!!
Variation on Fideua with Chorizo and Tomatoes - chorizo is pan-seared until slightly crispy and removed. Fideo pasta gets seared in the chorizo oil until browned and afterwards gets cooked with onions, garlic, cherry tomatoes, thyme, parsley and white wine in chicken broth. Finished with a little bit of sugar and lemon juice
4 Likes
I love this dish. I call it Broken Spaghetti when I make it for people. It’s the best dish to bring over to after a baby is born or someone is sick or even as a side dish at a potluck. Tons of veggies, flavors and tastes good at room temp.
5 Likes
Collard Greens Tacos with Pickled Apples and Walnuts from the “Dos Caminos Tacos” cookbook - for the pickled apples you heat up apple cider vinegar, water, sugar, halved jalapeno and pickling spices until the sugar dissolves and add thinly sliced Gala apples. Let it cool down for an hour and filter off the pickling liquid. Walnuts are getting roasted in olive oil and finely chopped. Sliced collard greens are sautéed in the walnut oil until slightly wilted and mixed with the apples and walnuts. Served on corn tortillas
5 Likes
Interesting! Does it have an analogous profile to any kind of conventional taco filling?
1 Like
Not really (even the vegetable tacos at taco trucks here tend to often more root vegetables based) but for us it was a kind of fall inspired filling with a nice mix of earthy, spicy, sour and hints of sweetness
1 Like
Really cool idea!
1 Like
Beef Chow Fun from “That Noodle Life” - thinly sliced rib-eye steak is marinated for two hours in a mixture of light soy sauce, garlic, Shaoxing wine, toasted sesame oil and cornstarch. Afterwards, you stir-fry the meat mixture, add sliced red onions, add wide rice noodles and finish in the wok by adding a sauce made from light and dark sou sauce, Shaoxing wine, sugar and water. Finished with green onions and plenty of mung beans sprouts and served with toasted sesame seeds and chili crunch and oil
5 Likes
I made chicken avgolemono soup with orzo tonight. I made the chicken broth yesterday, with some bones and chicken from Monday night’s roast chicken.
6 Likes
looks great, @honkman
2 Likes
Very simplified Cassoulet from Dinner by Recipetin - made in the oven with pork sausage, bacon, cannellini beans, cherry tomatoes, carrots, onions, garlic, thyme, rosemary, bay leaves, tomato paste, white wine, chicken broth. Topped and finished with a mixture of panko crumbs, parsley and olive oil and quickly browned under the broiler
5 Likes