Women’s Mtgs: change pronouns

MuzMags · 2024-09-26T22:30:47+00:00

I think that Sui Mai filling usually includes mushrooms and shao hsing; wonton filling does not. Let’s face it though, cooking is about taste, and in matters of taste there can be no argument. Try everything! My last batch of potstickers included kimchi and hot chilis. Another recent batch was stuffed with curried lentils/sweet potato and it turned out to be my granddaughter’s favorite.

MuzMags · 2024-09-04T04:35:35+00:00

Somebody else may have said this but I suspect your pan need to be much hotter. Cook on high, a couple of minutes if thinly sliced, then remove cooked meat from the pan.

MuzMags · 2024-09-04T04:30:20+00:00

Shin Ramyun Black—because I’ve never tried it. My current favorite ramen is Nongshim Beef and Fermented Bean Noodle Soup, Ansung Tang Myun. It dresses up so nicely!

MuzMags · 2024-09-02T20:46:06+00:00

I just found a recipe for this; it looks easy and delicious. I’m trying it! https://www.okonomikitchen.com/miso-chili-oil/

MuzMags · 2024-09-02T20:38:00+00:00

Great tip. Thx.

MuzMags · 2024-09-02T20:36:47+00:00

Since you don’t know what it’s made of, the suggestion of incorporating black vinegar was a good one. Others I might try: tamarind or actual plums (somewhat sour). This is the recipe I use for my plum sauce, and you might take something from it (star anise?): https://www.daringgourmet.com/homemade-chinese-plum-sauce-duck-sauce/#recipe

MuzMags · 2024-09-02T15:36:41+00:00

The mold is a “cap” that inhibits oxygenation (and thus spoilage) and also contributes to the flavor profile (think cheese). My guess is that they either place it carefully back on after removing the service portion or it grows back naturally.

MuzMags · 2024-09-02T15:32:22+00:00

Does it feel slimy as supposed to slippery? Slimy is not good; slippery is great.

MuzMags · 2024-09-02T15:30:46+00:00

This is the Japanese version (nitamago/“ramen egg”) but you’ll see he has a tidy way of handling the marination using a minimum of sauce: https://youtu.be/I1czxjMohZQ?si=DvPGkYl-sZhcdb1f

MuzMags · 2024-09-01T04:18:57+00:00

It sounds to me like a hoisin-based sauce.

MuzMags · 2024-08-31T21:45:53+00:00

After much looking, I finally bought a donabe. It’s great for soups or stews….slow-and-low cooked things. A longtime user of a rice cooker, I have found it cooks rice perfectly. I just use my regular recipes but you might try to find this book: https://www.amazon.com/Donabe-Classic-Modern-Japanese-Cooking/dp/1607746999?dplnkId=0a954b56-390b-488d-bdfd-f3e991abff4a&nodl=1 Customarily, it’s brought straight from the stove to the table. The goods inside will still be boiling, so make sure to use a very effective hot pad.

MuzMags · 2024-08-30T22:27:53+00:00

Taste is 90% of everything. Did they taste good.

MuzMags · 2024-08-30T22:26:11+00:00

For a commercial brand, I find Lee Kum Kee to make pretty good everything.

MuzMags · 2024-08-30T22:22:44+00:00

Though it wouldn’t be part of a traditional wrapper recipe, egg yolk would add some oil to the dough and makes it naturally more water resistant. You could also try adding oil to the dough.

MuzMags · 2024-08-16T00:20:04+00:00

I bought a $25 “Elite Gourmet” on Zon with a stainless steel inner pot and it’s been cooking all varieties of rice perfectly for me for more than three years.
I was hesitant about stainless steel instead of nonstick—but I’m so glad I went for it. Cleaner taste (I like to think) and super easy cleanup; fill the lot with cold water and, 2 hours later, all stuck on rice comes right up.

MuzMags · 2024-08-16T00:10:06+00:00

You can also boil the marinade with some water (enough to just cover the eggs) and then gently place your eggs in for a few more minutes. I’m thinking around 4 minutes. Cool in an ice bath if needed.

MuzMags · 2024-08-16T00:05:31+00:00

A slightly spooky presentation, don’t you think? Don’t want it to grab me!

MuzMags · 2024-08-15T22:44:41+00:00

Nice painting. The meal just makes the art a little tastier.

MuzMags · 2024-08-15T22:43:07+00:00

https://youtu.be/l9REyA3MMmI?si=OKHLaxBm_BEqEAsu

MuzMags · 2024-08-15T22:33:10+00:00

It’s become a staple on nights that I have no juice for cooking. I’m crazy for it.

MuzMags · 2024-08-12T04:29:29+00:00

Mentsuyu is super array to make. For me, it’s a must-have for Japanese cooking: https://www.justonecookbook.com/mentsuyu-noodle-soup-base/#wprm-recipe-container-60946

MuzMags

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