Traditional (sort of) lunch fair in WV for miner’s lunch boxes. Nice job!
I don’t do tofu, but I do fake fried rice & lo mein a lot.
In a wok, use about 2 tbsp peanut oil to cook ginger and garlic out of a tube (or mince them enough to be mushy), onion or shallot or (usually) carrots and celery. Add leftover meat, pre-fried in char sui sauce and diced to appropriate size. If your got chopped green stuff, or veggies that need eating up, they go in here. After everything is nice and cooked, move it to the side of the wok and add a tablespoon more of oil, add rice or spaghetti, fry for a minute or two in the hot oil, then mix everything together. (Add optional egg here.)
Sauce it with equal parts soy sauce and your favorite Asian-type sauce, maybe a 1/4 cup total, with a few drops of fish sauce for a bit more umami. More than a few, usually. That’s it. The family scarfs this down on a regular basis, because it’s just a different version of the casserole-with-leftovers.
That would work nicely with the soy sauce & fish sauce. I never have rice vinegar or rice wine on hand, But I usually have some premade bottle from Aldi or Trader Joe’s handy, and I’ve used Ken’s Asian Salad Dressing. I think it’s the soy sauce that holds all the flavors together.
Found these while looking for something completely different.
But they look so tasty…
I think tomorrow I’ll have a go at the salmon cakes, I should have everything I need in the pantry. (More or less. Meticulous planning is the best basis for ingenious improvisation.)
Brown bread. My Odlums went off, so this is 2:1 American whole wheat and American cake flour. With a bit of butter cut in, and some extra wheat germ, wheat bran, and a small amount of sugar to mimic.
Thanx for this!
Any particular recommendations? (Note the profile picture) I did have a look at the char siu.
Mothers of Gods!
Do you pre-salt your zucchini (to draw out the moisture)?
No need to salt or pre-salt. The zucchini cooks in its own moisture and the feta provides savory and salt. If the dish is not salty enough, you have not added enough feta. If the dish is bland, you have not added enough garlic.
Corned beef out of the bag and rinsed for cooking. Just shy of 12lbs total. I usually like about a month of cure time, these have a little over 2 weeks.
Came out nice and firm and no sign of grey oxidation on the exterior. They had sucked almost of the liquid seen in the previous shot up over the last week or so.
Ah, my ulcers say NO to spicy (although I love spicy flavors). Probably any sauce would work - I think, after making this a dozen different ways, using half soy sauce with a bit of fish sauce is the secret. If I leave out either of those, it’s not “right”.
I’ve used leftover teriyaki, leftover sweet and sour, and a few different bottled “Asian” sauces. You could use any random (spicy?) sauce, and adding in some chili paste or a handful of red pepper flakes should spice it up.
The leavings. Really like the way chuck turned out. It’s firmer with fewer ribbons of fat, but ■■■■■ and tender like deckle. Don’t think I’ll be using brisket from here on out.
Ah, being moist is sometimes overrated—I say it’s hip to be squares
Well, I tried something a little different tonight, and while it was OK, I should have used just one jalapeño instead of two. I had a couple of salmon fillets, and started up a pot of brown rice. Then, I dumped a couple of diced jalapeños into the skillet, and some chunks of dried/sweetened pineapple. I let them cook for several minutes, then added the fillets and pan-fried them.
I think next time I’ll go with just one pepper and cook it with the rice instead of the salmon, but it was at least a good first attempt. The pineapple chunks were candied by the cooking, and I loved that.
Keep it in the pan with the salmon, add some onion too. When the salmon is done take the fish out leaving behind the veg. Add a bit of garlic and herbs and saute them for a bit, then dump in a half cup of wine, beer, or broth. Scrape up all the browned bits while the liquid boils, and let it cook down for a couple of minutes till it thickens up a bit.
You’ll have a pan sauce/chutney you can top the fish and rice with.
Anyone here have experience with using a steam oven?
My soon-to-be new house has one (as well as a conventional oven), but I’d never even heard of a steam oven before now.
The first thing to say is that a lot of them don’t have the kinks worked out yet, so you might find it over-steams and gets the food wet, etc.
Having said that, steaming in an oven is wonderful for many foods. You can poach an entire fish; steam a huge tray of vegetables evenly (instead of in a pot); and it’s fabulous for making bread and other pastry/dough goods.
Or, use the dishwasher:
Caveat: I’ve yet to try this myself.
I don’t know if they’re steam ovens (I wouldn’t know what else to call them), but the nearby organic grocery has a healthy-type-food lunch counter. Some of the ingredients (I think rice, tofu, dense veggies) go in a perforated metal tray, which goes into the steamer. Afterward, it all gets stirred in a metal bowl with the rest of the ingredients. Good stuff but I only ever try two different dishes.
Anyone know if canned/tinned beans have been dried before cooking and then put in a can?
I’m wondering, if canned beans are cooked fresh, if they’re any better for ya than using dried ones at home.
