Recipe of the Day
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- ETM1
A fan fav of my kids. Nice and crispy without unhealthy frying.
Crispy Baked Chicken Fingers
- monospaced4
I've made this one twice now. I sub low-fat coconut milk in place of the really heavy stuff and use fresh basil (at the end) instead of dry, and I've gotta say, this really scratches the itch for a flavorful, intense, sour, funky spicy hot thai noodle soup. Have fun, it won't let you down.
- pango13
I've been going to this restaurant so often just to figure out all the ingredients in their beef noodle soup. And I FINALLY got the taste right after so many attempts!! I can stop going to that restaurant now lol
here's my fuzzy recipe for it.
measurements are just general guide lines...
*=must have. rest is pretty optional.*1 L Beef soup stock
7 cup Water
*1 lb Beef stew
2 tbsp Veggie oil
Garlic (minced)
Ginger (sliced)
Salt or soy sauce
Mitsuba / Shiro Negi / Green Onion / Cilantro
*Ramen Noodle / Egg noodle.
*Daikon or Carrot.
*Whatever green veggie you fancy. I like to use baby bok choy, broccoli or spinach.
*** Sake or whatever other kinds of rice wine.*** 3 tbsp Fermented Bean Paste/DouBanJian/Bean paste/Chili Bean Paste ( it's got many different names but all practically the same thing. It was hard to figure this one out). I'll post a photo below.
*** 4 stars of Anise. Hate this fucker, but it's what makes the taste.
*** 1 tbsp Fermented Olive Leaf. This is probably the trickiest to get (a must). Some times the label on the jar says "Oil Preserved Cabbage", "Pickled Olive Leaf" or "Olive Veggie". it's also the last ingredient that I figured out. I'll post photos below.
Just realized that's a lot of ingredients...
LET'S DO THIS BRO!!
1. Get a soup pot.
2. Chop, slice and dice: Garlic, Ginger, Carrot or Daikon.
3. Fry garlic lightly with veggie oil in the pot first. (Medium heat)
4. Add beef stock and however much water you like.
5. Add Ginger, Anise, Fermented Bean Paste, Red chili pepper, Salt, Carrot/Daikon, Fermented Olive Leaf
6. Boil for... I dunno... 10-20 mins? taste the soup and add ingredients to your liking.
7. Sear the beef. whichever way you normally do it. I just use veggie oil and salt.
8. Bring the soup to simmer then add the beef in.
9. Add Sake. Free pour.... I usually just count to 3... or 5....
10. Simmer for.... 30-60 mins? depends on how tender you want the beef to be.11. Add Ramen/Egg Noodle in a separate pot of boiling water with 1 tbsp veggie oil+some salt). and let it cook till it's ready.
12. Dip the green veggie in the simmering soup for 5-10 mins.
13. Get a soup bowl, put in your cooked noodles, green veggies, soup+ingredients and mitsuba/cilantro on top.
14. Let the noodle soak in the soup before you start eating.Fermented Bean Paste/DouBanJian/Bean paste/Chili Bean Paste
http://www.justonecookbook.com/p…
Fermented Olive Leaf
https://www.amazon.com/PS-Olive-…
Just look for these 3 characters.
- this is the most complicated recipe i've ever seenGnash
- Usually the broths take a day or so. To really marry in the flavors. You should try a super long simmer.BH26
- no katsuobushi?ArchitectofFate
- Lol @gnash. Ya I might have made it a bit too complicated. But trust me this one is EPIC.pango
- BH26. I usually cook a giant pot and eat it for 3 days. It does eventually turned into really long simmer. Lol. But you're right. Longer the better.pango
- ArchitectofFate. If you like, I don't see why not. It does have a tone of ingredients already though.pango
- it does look goodGnash
- Looks greatset
- So if you're not under house arrest and don't have 2 days to kill, where might you buy this ready made? What's it called? :)_niko
- It's called 'I Can't Decide if it's Japanese or Chinese Noodle Soup'. Also, between the soy sauce, salt for the beef, chilli bean sauce, and ...Continuity
- ... salt in the noodle water, this is one salty fucker.Continuity
- And greasy, too. Look at those globs of oil in the photo.Continuity
- Lol They literally calls it beef noodle soup. As for the too salty concern. Just don't add too much salt or soy sauce. They are optional.pango
- Didn't really have a recipe. I just made up as I go based on what they have at the restaurant.pango
- Wait maybe it's a Taiwanese beef noodle. It was a Taiwanese restaurant. Very creative.pango
- Save me a bowl!!!BH26
- one of the ingredients is a pound of beef stew?monospaced
- ah ... that's the beef itsefl .... I actually have all of these ingredients except for the fermented olive leaf ... I'll try it!monospaced
- Ya.... you know... when you buy packaged beef, get the ones that says stewing beef on the label. It's more tender.pango
- Oh and because I don't really measure anything when I cook. Don't rely on any measurement I wrote... you just gotta feel it •___•pango
- @mono. Holy shit for real? I just recently discovered bean paste, fermented olive leaf and never used anise for anything.pango
- Looks good to me, polyglot heritage, globs of oil, (spit) star anise and all. Am curious about fermented olives - I take it a tapenade wouldn't suffice?detritus
- Yeah for real. I've been cooking Asian foods for a long while and live right next to koreatown so I have access to the imported ingredients.monospaced
- Detritus. I think the oil glob came from the chili bean paste. Otherwise there aren't much oil used. 1tbsp for frying the garlic and some from searing the beef.pango
- ... in 1L beef stock and 1.5L water.pango
- ambitious, but i bet it's great when done rightCalderone2000
- pango, you are insane. (Can I have some?)garbage
- I'd feed you guys this if you are ever in vancouver!pango
- Sounds like worth it!maquito
- Turns out our local oriental store's closed down. Bunch of fucker.detritus
- I've actually never been to BC, which is silly because it's so close.garbage
- PonyBoy0
I'm looking for a basic yet classic Risotto recipe... I've always enjoyed your standard onion / garlic / mascarpone / parmesan dish but I've never once attempted it. I've watched it being made a few different ways but w/varying basic ingredient substitutions (ag— broth: chicken, beef... fish... which is best? mascarpone or cream cheese? wine: white or can I substitute a wine-vinegar or other various vinegars if I'm asked to avoid booze (whatevs)... shallots or onions??).
This dish takes a minimum of 45 mins for someone of my speed / skill to prepare... I'm pretty sure I'm going to fuck it up but damnit I'm gonna give it a shot.
anyone?... mono? :)
- I like to make mushroom risotto with a strip steak. white wine, beef and mushroom broth, and shalots (sweeter than onions)dmay
- Mushrooms, f.e. porcini mushrooms. Cook them in seperate Pan and mix when risotto is ready.grotesk_neue
- Please don't fuck around with mascarpone, you only use butter and real parmesan.grotesk_neue
- Use a decent white wine you would also drink while you cook the risotto. No vinegar.grotesk_neue
- The alcohol in the wine evaporates completly while cooking, don't worry about it.grotesk_neue
- Last time I made this I roasted some butternut squash and stirred this through at the end. Great addition with just mushroom n parmesanIanbolton
- So I dodged the mascarpone / cream cheese and opted to add white and portabello shrooms (weak day at the grocer).PonyBoy
- Shrooms first (like grotesk said), then olive oil, white onions (couldn't find shallots) and a bit of garlic, then rice to soak it up... then the wine...PonyBoy
- ...then into the broth routine (about 25 mins). Finished by adding back the shrooms & juices, butter, chives, parmesan and a bit of S&P...done (and perfect!)PonyBoy
- I used chicken broth but added half an onion, celery, parsley and pepper and let that simmer about 20 mins (used a 1/2 cup more stock to evap down)PonyBoy
- DO NOT PUT MASCARPONE OR CREAM CHEESE IN RISOTTO.MrT
- I didn't :)PonyBoy
- Sautee some shallots in olive oil until translucent. Season and add a touch of dijon. Then add 1C of Arborio rice and sautee for a few minutes.monospaced
- Add in 1/2 cup of chicken stock at a time, stirring regularly, for the next 18 minutes, until you've used up 3 cups of stock/water.monospaced
- At this point you can toss in peas (frozen or fresh), or grilled mushrooms, or anything the hell you want, like a handful of parmesan or whatever. Easy!monospaced
- If I have some open, I often add a dash of white wine to the shallots and rice and let it evaporate before I start adding stock. Butter is good too, for flavor.monospaced
- hans_glib7
the jamie oliver method is pretty foolproof. the original recipe called for the mushrooms to be cooked separately in a pan with some olive oil, garlic and chilli... this version grills them for some reason.
Ingredients
1 small onion , peeled and finely chopped
2 sticks celery , trimmed and finely chopped
400 g risotto rice
75 ml vermouth or white wine
sea salt
freshly ground black pepper
4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced
a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped
1 lemon , juice of
1 teaspoon butter
1 small handful Parmesan cheese , freshly grated, plus extra for serving
extra virgin olive oil
1.5 litres organic chicken or vegetable stock , hot
1 handful dried porcini mushrooms
olive oilMethod
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.- Yep, sorted. RIP Antonio.MrT
- fancy booze is the key ingredient for most thingsFax_Benson
- cheffy-type chefs swear by noilly prathans_glib
- Yup, I've made this very recipe dozens of times. Fool-proof and tasty.Continuity
- Also, Noilly Prat makes a damned fine classic martini.Continuity
- Well, the vermouth component of it, anyway.Continuity
- Beautiful :)PonyBoy
- I might have to buy some Noilly Prat - I like an Americano after an Aperol Spritz or three, just to reset the palate.detritus
- Quite annoyed by Aperol's marketing splurge - Spritz' were my personal Thing from Italy, and now every cunt's on them and bartends sigh at me when I order.detritus
- Haha. Aperol Spritz have been Munichers' favourite summer drink since, like, forever. Years and years.Continuity
- I meant here in Blighty, obviously.detritus
- you girlie boy, youhans_glib
- easy to make, easy to drink, what's not to like?hans_glib
- Worst one I've ever had was in a supposedly Italian-themed bar in Prague. I was fucking livid. Fuck you, Pastacaffé.detritus
- Is this the same Prague trip Mrs Detritus recently conned you into going on?Continuity
- The very same. Wish I'd gone years ago!detritus
- go to prague, keep it italian. makes sensehans_glib
- Well, neither of us drink lager (although I did on one day) and this place was right next to where we were going to listen to some music...detritus
- Also, I had the best Spritz I've ever had on our first night wandering around. Although that was a wine bar too...detritus
- On our very last night we found Our Own Place, half way out across town, tiny and local. It was a wine bar too...detritus
- detritus3
Patience is the main ingredient in risotto.
- Somewhat ironically, for an Italian dish.detritus
- ^ I used to think it was French... the general prep and overall ingredients just seems so.ETM
- but the name is risotto, which is very Italian soundingmonospaced
- PonyBoy0
Thank you, guize :)
- ETM2
I love this thread. Need to keep it more regularly contributed to.
- detritus1
Winter's here, I made my first batch of roast potatoes since last winter, and by God they were good.
My change this time — boil them for twice as long as whatever traditional recipe suggests, then drain, oil & salt, cover with a lid and swirl and jumble before putting in the oven to roast.
- Oh, and add a bit more oil a third way through roasting, then shoogle again.detritus
- Oh, and start them 20-30 minutes before you think you need to. I think THAT is the main secret to getting these otherwise easy fuckers cooked well.detritus
- No boiling. Steam! Steam with salt, little spice and then bake!mugwart
- I worked in a caff that put on a roast to help out another venue. No big ovens so we deep-fried the spuds, they were the best roasties ever, apparently.MrT
- fooler0
I've made this Bacon Wrapped Turkey with Pear Cider Gravy for thanksgiving the past 6 years. It's amazing!!!!
https://www.chowhound.com/recipe…- Here in Blighty pear cider's called a 'Perry' if you fancy sounding like a pretentious ass next time you describe your dish to your guests :)detritus
- Mr. Swanson?VectorMasked
- OBBTKN1
A pro trick: when preparing fishes in bbq or in the oven... for the "rehash" (pan fried garlic we put over the fish when serving) use sunflower oil and a bit of cider, olive oil is too intense...
- Add the cider in the last moment, and let it cook for a little, if the fish was roasted in a oven, add the broth and mix it allOBBTKN
- detritus0
Two things I don't cook much of — beef, Chinese.
Steak and burgers are two of my favourite things, but they're treats for me and I tend to prefer someone else making them for me, well, these days.
Anyway, I'm about to cook some sort of half made up beef and noodles thing, with a focus on pepper and shiitake and I'm trying something that might completely fuck it all up before I've even started — I've sprinkled a load of baking soda over the cut beef in an attempt to force tenderise it.
To be honest, it smells awful — that sickly buttery beef smell mixed with a sort of metallic soapiness.
If this shit doesn't wash off, I've just ruined a load of otherwise nice beef :/
- poor animal, died for nothing...oey
- I have an idea, put it under the tap, wash it. then pit it inside a tupperware with garlic, red wine and other spices. make it tomorrow.oey
- Washed off already and in to a soy and soy marinade for a half hour. The horrible smell has gone, thankfully. Just hope it doesn't taste odd now!detritus
- *soy and sugardetritus
- was it edible?Fax_Benson
- 30 min marinade won't do a great deal, all the best with it.fadein11
- i'm vegetarian by the way.oey
- Well, less a marinade than a wash. I don't like marinating beef - makes it tough.detritus
- lol oey get out of the beef post!!pango
- never heard of baking soda to tenderise beef... i usually just slow stew it for more than an hour.pango
- yep same. baking soda a new one for me.fadein11
- I learned the baking soda trick from a Chinese chef. They do it in almost all the restaurants. You only need a teaspoon per pound!monospaced
- Tomorrow I'm using bicarbonate soda in chickpeas, yo!detritus
- detritus2
Everything benefits from smoked salt.
If you don't have any, go buy some.
- I have some and haven't used it. I am not a big smoke flavor person. If i use this am i going to regret it? it smells smokey.capn_ron
- How can you not like smoke flavour? You're American! I dunno - try it. A small amount adds a little homespun warmth to dishes cooked in modern kitchens.detritus
- Potatoes especially, which is what I'm cooking now, and which precipitated this adulation.detritus
- Fuck. I've just thought: I wonder what a pinch of this would be like in an espresso?detritus
- I'll give it a try. but if I don't like it you're going to get an earfull. I like smoke flavor in BBQ, but not much else.capn_ron
- i had the worst craft cocktail ever that was super smokey. that might have been my turning point. I'll give it a whirl tonight. maybe on some sweet potatoescapn_ron
- Nah, smoked cheese, olives, fish, duck, plenty of smoked non-BBQ is good.MrT
- smoked maldon is always on my tablescarabin
- ++scarabin
- make sure visitors know what it is though, i've had folks scoop it out of my salt bowl and stir it into their coffee thinking it was turbinado sugar :)scarabin
- As does liquid smoke and smoked garlicmugwart
- Smoked Maldon salt is fantastic. As is Pimentón de la Vera. Yum.Continuity
- Perro picante o dulce?
https://sgfm.elcorte…
El mejor!detritus - Oh, both!Continuity
- Oh, I just thought: I'll bet anything a small flake of smoked Maldon on a caramel would be fucking heaven.Continuity
- I've never come across the term 'turbinado' for what we here in Blighty call 'demerara' sugar. Can you get 'muscovado' sugar where you are?detritus
- ^@Scarabin.
I used to drink filthy-strong plunged coffee with muscovado sugar when I was at uni. I'm now thinking to buy a plunger and try with smoked salt..detritus
- Wolfboy4
I got this recipe from Ocado where I get my big shop from. It's perfect for mid-week as it's fairly quick (about an hour including prep) but does 4 portions and is excellent reheated a day or two later.
BATCH COOKING MOTHER FUCKERS!!!!
Chicken and chorizo stew (it's called a stew, but it's not one that needs like 3 hours at a low temp):
Ingredients
110g chorizo
1 onion , diced
1 red chilli, (you decide how you want to use it – de-seeded, a full one, just the half)
4 garlic cloves , chopped
1 tbsp dried Italian herbs
400g chicken breast , diced
410g can of chickpeas
400g chopped tomatoes
Chicken StockInstructions
Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
In a frying pan:
Fry the chorizo (cubed) over a low heat until the oil is released.
Add the onions and fry for 2–3 minutes until they begin to soften.
Stir in the chilli, garlic and Italian herbs.
Add the chicken and fry until it has started to brown all over.
Into what ever pot you'll be putting in the oven:
Drain and rinse the chickpeas. Add the tomatoes, 100ml of water and the full stock cube (or what ever type of stock you use), and bring to the boil.
Transfer everything from the chicken frying pan to the pot and put it into the oven to bake for 30–35 minutes.
Really simple, really tasty. I guess the only thing you really need to watch out for is over frying the chicken in the early stages; because if you're going to dry it out, that is when it will happen.
That's the recipe as I found it, but I added a few mushrooms as I put it in the oven. Also, I guess you could do it with chicken on the bone, but I don't know how that effects the timings.
- detritus0
Much to the annoyance of my Italian partner (who said that just because it "might be a thing that exists in the world is no excuse - so too do paedophilia and genocide") I just made up a mokka pot of strong espresso-like coffee, and added a pinch of smoked salt to it.
it worked. I thought it would.
I've heard of people adding a bit of salt to coffee to change its acidity and thought that smoked salt might widen the flavour a bit more, and it did.
She turned her nose up at it when I suggested she try. I knew she would - for all the apparent conservatism of British tastes, Italians are remarkably unwilling to fuck with things.
- detritus1
I don't know why I do this to myself - I've always done it: Wake up on a Saturday morning and in the hours before rousing, sit and drink cups of tea and coffee whilst watching recipe videos on YouTube 'til I'm a shaking, hungry mass of craven stupidity.
Today, a Turkish tip - so Lebanese Harry from Australia. Harry is delightfully Australian, fumbling over his words and swapping THs for Fs, but he's fucking grade-A where food, especially middle eastern, is concerned...
I only watched all of this because I wanted a reminder of how to do Turkish style sis kebab..
- Fuck, HENRY.
Not Harry.detritus - Tonight, doing: versions of his Chili Paste and Garlic Sauce to have with my market-bought turkish minced chicken kebab things. Fuck yeah.detritus
- Garlic was a bit of a flop - couldn't get it to emulsify, so went with premade mayo and mixed it up instead.. god, but no different to what I usually make.detritus
- The Chilli paste otoh, was fucking amazing. I did go a bit too smokey (smoked salt and paprika was a bit much) but by fuck, I'll be making this more often.detritus
- Only real regret was that I only bought 8 pre-made chicken Kofta. Should've bought 16 and totally pigged out.detritus
- Subscribed! I've got some of his pastirma drying in the fridge. I'm sure the dog is trying to work out how to open the door tho'MrT
- Fuck, HENRY.
