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What's cooking?

Discussion in 'Food and Drink' started by Jim, Feb 25, 2014.

  1. EdipisReks

    EdipisReks The Picasso of Creepiness Founding Member

    That looks great1
  2. Andrew

    Andrew Have Pen Will Travel Founding Member

    This thread is simply amazing! Nice work all!
  3. schanop

    schanop Founding Member

    My thrifty lunch made from left over bits and pieces.
  4. cclin

    cclin Founding Member

    Taiwanese Pan-fried Stuffed Buns
    20140329_175601.jpg 20140329_190658.jpg 20140329_200442.jpg 20140329_201119.jpg
    Last edited: Apr 28, 2014
  5. Andy

    Andy Founding Member

    Made up a wet rub and gassed some chicken breast for use during the week, turned out pretty tasty

  6. MotoMike

    MotoMike Founding Member

  7. John Fout

    John Fout Founding Member

    making a fritata with left over ham. Wish I had some spinach and grape tomatoes to toss in with the potato, onion and green pepper.
  8. Those buns look amazing Charles!

    After vacation my wife asked for lighter fare. Not exactly light, but at least simple....a salad with goat cheese

  9. Jim

    Jim Old Curmudgeon Founding Member

  10. cclin

    cclin Founding Member

    Guys, thanks for the kind words!!:)
    Here is my own recipe if any body interesting....
    For dough

    100g Bread Starter & 300g all purpose flour
    350g all purpose flour
    1/2 teaspoon salt
    3/4 teaspoon instant yeast
    20g white sugar
    150g warm water
    20g oliver/vegetable oil

    *In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add oil and knead until smooth, about 8-10minutes.
    Cover and let rise in a warm place until double, about an hour.

    for filling

    300g Taiwan Cabbage
    200g ground pork
    20g dried small shrimp
    3~5 green onions
    2~3 tablespoons soy sauce
    2 tablespoons Chinese rice wine (cooking michiu)
    6~8 tablespoons sesame seed oil
    1/2 tablespoon salt
    1/2 tablespoon white pepper powder

    *chopped Cabbage & green onions. then, Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes.Squeeze the excess water out.
    Combine all filling ingredients well, Set aside.

    1. cut dough into 12 pieces. Roll each piece out into a disk about 4 inches (10 cm) in diameter.Place 2-3 tbs of filling mixture in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is seal snugly inside the bun. Repeat same process for the rest of 12 buns.

    2. Add the cooking oil to the frying pan and heat till the oil is hot. Place the buns in and fry till the bottom skin turns golden brown/yellow in color. Pour in the water and spread some white sesame seeds on top, cover and cook until all water is evaporation.

    PS. Taiwanese cabbage is different from the US cabbage. It's softer & sweeter than the US cabbages(US cabbages has thicker fiber).
    It's okay to use the US cabbages as well but remember to dice it more finely. I got the Taiwanese cabbage from our local oriental market (99 Ranch Market).
    My fillings are based on traditional Taiwanese style Pan-fried Stuffed Buns . I used 65% cabbage & 35% meat for mine because its healthier & I love the cabbages' natural sweetness taste & crispy mouthfeel. You can modify the ratios to your own heats' content.
  11. gunnerjohn

    gunnerjohn Founding Member

    Beercan chicken rubbed and ready for the grill
  12. Jim

    Jim Old Curmudgeon Founding Member

    Not bad for a weekday.

    Attached Files:

    Last edited: May 1, 2014
  13. Thanks Charles! My family (looking over my shoulder) have pretty much insisted we try that.
  14. MotoMike

    MotoMike Founding Member

    Thanks Charles. You make it sound like I could do it. :)
  15. IMG_1261.JPG This...

    Attached Files:

  16. Jim

    Jim Old Curmudgeon Founding Member

  17. Large morel by the looks of things.
  18. Yup! Ordered 3 pounds to experiment with.
  19. jigert

    jigert Founding Member

    Don't often snap a photo of what's cooking, but this week I did. Not any good pics but still...
    Pizza and shrimp soup.
    IMG_0015_2.jpg IMG_0022_2.jpg

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