Cogitech, I feel for you on that glut of ham or anything for that matter and that's why the vacuum sealer is popular around here also.
Speaking of times past in 1970 I had a half dozen restaurants where I could finish with a briki of real Greek coffee now I can't think of one.
We discussed that, and we are well equipped to do so, but I just don't know how well ham freezes so we decided to try to eat it. Truth be told, we gave a pile of it to my daughter who lives with her boyfriend. We're 99% sure they've already had the virus and that boyfriend of hers can really eat. Even after giving a bunch to them, we're sick of it.
Does ham do well in the freezer?
The last of it will go in another soup tomorrow. I manged to convince the girls that it was time for a change - so we had gyoza, miso soup, rice, and asparagus tonight. A welcome change.
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It doesn't freeze well unless it's quite dry. You really do want to put it into things like pulse soups. Nice thing is, once sealed you can keep it in the fridge for a couple weeks and forget that you were tired of eating it. 🙂
hitsware, how long ago did you cook it? If it's past the sandwich stage, it's always really good in one-pots.
Funny story about that... In Aus we had always regarded sweet and sour pork as being probably the most westernized Chinese dish there could be. On my first trip to China we went to a restaurant with friends, and they made sure to tell us the next dish was a VERY traditional Chinese dish. I couldn't believe it when it came out, as it was sweet and sour pork! 😀
Admittedly the batter was a lot nicer (somewhat crispy) than the usual Ausie country town, Chinese restaurants, but after that I realized that the sweet and sour pork was probably the closest thing to a genuine chinese dish that the aussie, (frequented by westerners), Chinese restaurants were serving 🙂
Tony.
This was my most recent effort. Chilli con carne (served with rice) and guacamole.
Went down nicely 🙂
Tonight my wife made a very nice preserved egg congee with a side dish of stir fried quails eggs and sugar snap peas 🙂 I think I over ate 🙂
Tony.
Went down nicely 🙂
Tonight my wife made a very nice preserved egg congee with a side dish of stir fried quails eggs and sugar snap peas 🙂 I think I over ate 🙂
Tony.
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Sweet and sour pork is an authentic dish. Just not what they serve in the west. It's sauce is not red, it's not super thick, the pork was not originally breaded and it contains green pepper and onion. It's a one-pot to be served over rice. It should be called tangy and salty pork.
I love char siu ribs.....are they supposed to be red in their original form or is that a adaptation?
@ Cal ...........
Did you maybe misspell lamb and confuse me with cogitech ?
Cal ..........
Did you maybe misspell lamb and confuse me with cogitech ?
Sister in law staying with us for the past 3 wks, probably until the beginning of may -- tonight eggplant parm -- she's a very good cook and only requires one glass of chardonnay per evening.
"The lamp goes uncomplaining forth..."
"The lamp goes uncomplaining forth..."
As Cal mentions, good for soups. I usually buy a big one at Easter (not this year) and break it up into 3 parts, two go into the freezer for soups. It revives nicely if you cube it up and crisp the cubes in the oven or in a skillet and add them into soups at the last moment.
Ham freezes well enough if you are going to (1) fry it when it is thawed, (2) put it in with beans to cook for flavor, or (3) grind it to make ham salad sandwich spread.
All good ideas for the extra ham! Thanks. If this ever happens again, I won't hesitate to vacuum pack it and freeze it.
Can't answer that but one of the nicest compliments I got was when my brother in law told his brother (a chef) not to make it anymore as Cal makes it better. I usually start with a packet of the roast red pork mix and add things like soy sauce, hoisin, ginger, garlic, chili and five spice. I also use pork butt cut into 1.5" diameter strips and marinade for days before grilling. If you are fat conscious, you can use loin but you have to be careful not to turn it into cardboard when grilling. I have also done pork ribs, beef fingers (intercostal meat) and chicken legs.
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