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wnissen

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Re: What's Cooking (Take Three!)

by wnissen » Sat Mar 18, 2017 12:38 pm

I tried making Ma Po Tofu with grated chinese sausage (lap xoung) but that wasn't successful; the bits of sausage browned too quickly, and didn't really steam, so they were a bit chewy. Maybe I should have cooked them in the microwave.

The Trader Joe's salmon burgers are very good; tried having them with King's Sweet Hawaiian rolls and found that was a bit too much with the good fishy flavor.

Hit of the week was Snake River Farms Wagyu corned beef from Costco. $8/lb., but it was incredible in flavor and tenderness. I'm getting more today. My can't-fail method is to take a bottle of stout or porter and cook in the crockpot all day on low. So tender that I had to slice it thicker so it wouldn't fall apart.
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Walter Nissen
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Sat Mar 18, 2017 3:35 pm

OH MAN, Walt. I didn't see Wagyu corned beef at Costco but did see some at a local market. I wondered, but didn't bite. Now you've got me thinking I have to go back.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Sat Mar 18, 2017 3:36 pm

Dinner tonight is going to be rack of lamb. I'm thinking of going with a Middle Eastern seasoned rub of cinnamon and cumin, and serving it on a rice that includes dried apricot bits and pine nuts. Bordeaux with that.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Sat Mar 18, 2017 7:03 pm

So I went to the store to score some of that corned beef Walt is talking about. Same producer, Snake River Farms (though I note my packages are labeled Kobe not wagyu--same difference I realize.) Also found the first fresh Alaskan halibut I've seen, and I scored a chunk of belly filet.

MENU CHANGE: ahi poke for an amuse bouche, cold asparagus salad, then broiled halibut with lemon-dill rice.

We'll have the lamb tomorrow.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: What's Cooking (Take Three!)

by Mike Filigenzi » Sun Mar 19, 2017 12:00 am

The daughter's headed back to college tomorrow now that her spring break is over, so I made something she likes - a frittata with bacon, leeks, mushrooms, and gruyere. Went well with an Elio Grasso dolcetto.
"People who love to eat are always the best people"

- Julia Child
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wnissen

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Re: What's Cooking (Take Three!)

by wnissen » Sun Mar 19, 2017 2:02 am

Boy, Mike, my son is a great age now but I wouldn't mind if he enjoyed me making him a frittata like that one.

Jenise, I got some as well; seems like they are not all quite as well marbled so I had to hunt a bit. Are you seeing local asparagus yet?

Made some rice pudding this morning, very easy and tasty.
Walter Nissen
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Robin Garr

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Re: What's Cooking (Take Three!)

by Robin Garr » Sun Mar 19, 2017 10:40 pm

An easy and umami-loaded soup that works well in cool weather or warm: Korean-style black bean soup with onions, ginger, garlic and sesame flavors.
korean-blackbean-soup.jpg
Korean-style black bean soup.
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RCP: Sauté chopped onion, garlic and fresh ginger, then stir in a can of black beans and a cup of water. Heat, add a splash of soy sauce. Blend fairly smooth, but we like to leave a little texture. In the bowl, add a drizzle of sesame oil and chopped scallions and cilantro.

One caution: because canned beans are salty, you have to work hard to keep the soup from being too salty. We drain and rinse the beans, use low-sodium soy sauce, and do not add salt. Taste as you go.

Also, a little Sriracha or Korean gochujang hot sauce might be nice, but it's very good with black pepper or without any extra spice. It's a great soup.
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Paul Winalski

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Re: What's Cooking (Take Three!)

by Paul Winalski » Mon Mar 20, 2017 12:17 pm

Last night's dinner was bunchi khichari--rice and mung dal with cashews, almonds, and raisins. Yamuna Devi's recipe from her cookbook "Lord Krishna's Cuisine".

-Paul W.
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Re: What's Cooking (Take Three!)

by Paul Winalski » Mon Mar 20, 2017 12:20 pm

That black bean soup sounds and looks delicious. I intend to solve the salty bean problem by cooking up dried black beans myself.

-Paul W.
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Robin Garr

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Re: What's Cooking (Take Three!)

by Robin Garr » Mon Mar 20, 2017 12:42 pm

Paul Winalski wrote:I intend to solve the salty bean problem by cooking up dried black beans myself.

That would do th trick! :mrgreen: The nice thing about this recipe, though, is that it makes an extremely quick dish. No disagreement about the quality of doing your own dry beans, though.
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Re: What's Cooking (Take Three!)

by Jenise » Mon Mar 20, 2017 7:28 pm

That soup looks beautiful, Robin. Great idea.

Walt, here's the Kobe corned beef I bought. I have to admit I didn't look for extreme marble, and after I read your comment about that I kind of went "Duh, Jenise." I should have! I just looked for a nice chunk that didn't have a thick band of fat running through the center, and that had a good overall loaf-like 8"x4" rectangular shape that will cut well in the short direction against the grain. Here's what it looks like in the package:

CornedKobe.jpg
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Should be fine. But now I want ANOTHER one.

Dinner tonight: fresh patrale sole, white asparagus, not sure what else.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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