Something Delicious

[Sun]

Originally Posted by guihong

#1-New Orleans; Beijing, China; Toronto, Canada.

#2-Good people, good conversation, dancing, music

#3-Mongolia. I mean, real Mongolia, not this Genghis Grill stuff. Hot pot surrounded by steppe and sleeping in a yurt. Had this in Beijing, but nothing beats authenticity.

#4-Beignets and a muffaletta sandwich, French Quarter.

Uh Oh now I am thinking about NOLA Beignets and coffee. Dang this thread is dangerous.

LOL @ real Mogolia..yes! That is the point. Where do we all want to go to experience the real deal?

[Sun]

Originally Posted by Ursy

#1. Singapore. When visiting relatives in Singapore, amazing food is ALWAYS involved.

#2. It has to engage *all* the senses.

#3. We briefly visited the Mediterranean on a cruise that my mother in law took us on a few years ago. I would love to visit there again and spend more time in Italy and Greece especially.

#4. Oh too many to list! Probably many of the things I had on the trip I mentioned in #3!

I just had some Thai green curry and coconut chicken sausages from my local butcher. Mmmmm, very very good!

I'd like to get into sausage making one of these days

Ursy I have heard so many wonderful things about the food scene in Singapore.

Yes, go back to Italy and Greece to sample everything.

Green curry is one of the great foodie loves of my life. You had this IN the chicken sausage or with it?

[Sun]

Originally Posted by lusciouskiwi

I finally made Rendang last Friday. Lotsssss of cutting up of lemon grass, fresh tumeric, red onions and other things I don't know how to spell. Mustn't forget the toasted coconut and the fresh coconut milk... shrimp paste, ground dried chillies ...

My ex's mum washed the chicken with water and salt and then, later on without consulting with me first, added salt to the Rendang. When we sat down to eat it, it was so salty!

My ex thinks that her mum didn't rinse the chicken properly to get rid of the salt from washing it. Ex added some water to it, but how to get rid of excess saltiness? I was quite disappointed.

Will come back later with a proper list of ingredients. This is the Nyonya style of Rendang, the traditional Malay style is a bit different. Darker, drier and salty.

Hiya Kiwi can you post some pics too?

So sorry that the over salting occurred. Not fun! I have had that experience too where I was really looking forward to a dish and it came up way too salty. Also had that experience with someone adding cayenne and not medium red chili powder to black bean chili, then not wanting to admit that she made the error...and serving the dish anyway. That was quite a memory.

Looking forward to learning how to make Rendang!

[Sun]

Originally Posted by Corkey

I learned long ago back when it was me feeding me. Lets face it I like to eat, and I like food that tastes great. So I paid attention when I did get out to what was in the foods I was eating. I learned to develop my taste buds, try to guess what the chef had used, then make it in my own home. Never moved on until I got the dish right.
Still try to replicate dishes when we go out, and these days with the economy being what it is, I watch food network for inspiration, and do my own take on their dishes. Mom was a good cook and dad was as well, but he was steak (burger) n potatoes kinda guy, and mom cooked irish n german dishes when she had the time to cook. Dad was the main meal provider. So anything other than grilled meats dad wasn't much of a experimenter.

Do you have any of your Mom's Irish or German dishes to share with us?

It's awesome how we experience something that we like and then try to create it for ourselves. That sense of adventure and willingness to learn is so vital to becoming a cook.

My Dad was a baked potato guy. When we were kids and would travel I never understood why he always wanted to go to steak houses. We just thought Dad really liked steak. Then one day I asked him and he told me that he really wanted the baked potato. That cracked me up.

[Corkey]

Originally Posted by Sun

Do you have any of your Mom's Irish or German dishes to share with us?

It's awesome how we experience something that we like and then try to create it for ourselves. That sense of adventure and willingness to learn is so vital to becoming a cook.

My Dad was a baked potato guy. When we were kids and would travel I never understood why he always wanted to go to steak houses. We just thought Dad really liked steak. Then one day I asked him and he told me that he really wanted the baked potato. That cracked me up.

Mom made a hella stroganoff.

[Sun]

Originally Posted by Corkey

Mom made a hella stroganoff.

Bring it on Corkey!

[Ursy]

Originally Posted by Sun

Ursy I have heard so many wonderful things about the food scene in Singapore.

Yes, go back to Italy and Greece to sample everything.

Green curry is one of the great foodie loves of my life. You had this IN the chicken sausage or with it?

Yes, it was IN the sausage, it was a chicken sausage with green curry and coconut flavouring in it. Yum! I should go back and get some more.

[Sun]

For anyone who may have missed it, this is our Foodie Survey from Saturday. If you are a reader and have not been posting, please join us!

We would love to hear from you!


#1 Is there a city or town that stands out for you as having a great food scene?

#2. What makes a location a great food scene for you?

#3. Where would you like to travel to, to experience the local foods?

#4. What dish or meal stands out as something that you would travel for again?

[Sun]

Originally Posted by Bit

They're lovely, Urs!

I've been dreaming over the pages of the Baker Creek Heirloom Seeds catalog this past week. Sneaky people, mailing that catalog out while people are in the holiday spending mood, lol.... Sun, here are your non-GMO seeds, including corn and soybeans. They test every batch; I'm telling you, pretty soon we're going to have to start growing corn in greenhouses to keep it GMO free. But in the meantime, we can still buy some pure seedstocks. http://rareseeds.com/ This year they have more than 1400 varieties of seeds, veggies, herbs, gourds, flowers, cover crops, etc. This is one of the small companies that's leading the fight for every one of us to have the right to non-GMO foods, AND their seeds are really vigorous with high germination rates. I would buy from them even if I weren't a gardener, just to support them in the fight for pure foods.

Thank you sweet Cath!

It is my hope that everyone grows or starts growing non GMO foods so this seed resource is just priceless.

Thank you for keeping this reminder in front of us as we talk about food, we must not forget where our food is coming from.

[Corkey]

Originally Posted by Sun

Bring it on Corkey!

Flank steak cut into thin strips
marinade: in worchishishire shire sauce and EVOO
1 tbl spoon of Rosemary
1 tea spoon of thyme
2 sage sliced thin

Lightly pan flour steak strips and pan sear over med heat.
add fresh marinade herbs, 2 cups sour cream and sliced mushrooms, portobello work best.
heat to simmer for 5-8 minutes and serve over egg noodles.

Simple and delicious.

[Sun]

Originally Posted by Ursy

Yes, it was IN the sausage, it was a chicken sausage with green curry and coconut flavouring in it. Yum! I should go back and get some more.

Now that is clever idea. I have made chicken in green curry and its a coconut base.

Great flavor profiles. Yum.

Do you make Thai green curry?

[Sun]

Originally Posted by Corkey

Flank steak cut into thin strips
marinade: in worchishishire shire sauce and EVOO
1 tbl spoon of Rosemary
1 tea spoon of thyme
2 sage sliced thin

Lightly pan flour steak strips and pan sear over med heat.
add fresh marinade herbs, 2 cups sour cream and sliced mushrooms, portobello work best.
heat to simmer for 5-8 minutes and serve over egg noodles.

Simple and delicious.

Thanks Corkey!

A great winter dish for a cold evening.

The fact that it came from your Mom makes it just that much more special.

[Sun]

Originally Posted by JustLovelyJenn

My family has always cooked. Every family event involved time in the kitchen and I learned a little bit of something different from them all.

My fathers mother was an amazing cook. She could cook anything from scratch and did. She taught me how to measure by sight... taste and adjust my ingredients, and how to use my imagination and improvise.

My grandmother on my mothers side taught me a lot about "almost homemade" cooking and how to use cheap and quick things from the cupboards to make something no one would guess you didn't make from scratch. She was also the canner in my family... and I still love to can some of the things she made every year... like zucchini relish and chili sauce.

Hi Jenn

Seems like those of us who love to cook and value the rituals associated with creating our family "classics" or staples, developed a love of being in the kitchen at a young age.

You, like many others were very fortunate to have this experience. So many young people today are not getting that time in the kitchen that so many of us had and value as part of our formation as cooks.

If you are interested in teaching us something about canning please do!

[Corkey]

Originally Posted by Sun

Thanks Corkey!

A great winter dish for a cold evening.

The fact that it came from your Mom makes it just that much more special.

One can add some red wine if they so choose, that was the non alcoholic recipe...

[Sun]

Originally Posted by Corkey

One can add some red wine if they so choose, that was the non alcoholic recipe...

Or a little cider vinegar and water to thin it a bit but not much, maybe a 2 Tablespoons of each to the 2 C of Sour Cream.

[Bit]

I really appreciate your posting the non-alcoholic recipe, Corkey. I never know what to do to compensate when a recipe calls for alcohol, so I usually just don't try it.

[Corkey]

Originally Posted by Bit

I really appreciate your posting the non-alcoholic recipe, Corkey. I never know what to do to compensate when a recipe calls for alcohol, so I usually just don't try it.

You can use some of the noodle water as well.

[Bit]

Ah, now that I do. I use the noodle water in sauce all the time. I also use it to cook the veggies--and at that point it's stock, and makes great rice!

[Ursy]

Originally Posted by Sun

Now that is clever idea. I have made chicken in green curry and its a coconut base.

Great flavor profiles. Yum.

Do you make Thai green curry?

Not from scratch, but I've got a favourite curry paste - Maesri - Excellent flavour. I hear Mae Ploy is also very good, but I haven't tried it because I heard that it was generally hotter.

The coconut milk/cream has to be good too. Do you have a favourite? I like Aroy-D or Chaokoh (not certain on the spelling...) - it makes all the difference.

Hmm, think I need to make a green curry soon...

[JustLovelyJenn]

I finally got around to making my Thai Peanut Sauce and thought I would share the recipe with you all

1 cup creamy peanut butter
2 tbls curry powder
1 tbls dried parsley
1 tsp dried ginger (a bit more if fresh)
1/2 tsp sesame oil
1/4 cup soy sauce
1/2 cup water

The choice of meat and vegetables I pair with this dish depend on what I have on hand and what is in season. Today I used thin sliced beef cut into strips and parsnips, carrots, zucchini, and celery. I steam the vegetables, adding the beef near the end so I can cook using as little oil as possible, once the vegetables and meat are cooked through I pour in the sauce and simmer for about 10 minutes.

Serve over white rice and garnish with sesame seeds and red peppers to taste.