@hitsware: that would be mighty weird. I meant an escalope, a non breaded cutlet. I sometimes get lost in the translation of culinary terms.
> mighty weird
Not so much : ) ..... I was thinking like abalone
( which we used to pound flat )
Not so much : ) ..... I was thinking like abalone
( which we used to pound flat )
Since the discussion has turned to cookware, anyone else have one of these?
Wagner Ware nickle-plated cast iron. The logo style indicates it was made between 1924 and 1935. My wife's family found it in the kitchen of a vacation cabin they bought in the 60's. I found it last year in a box of stuff that got packed away when we got married and put it back into service. It's a pleasure to use.
We have a ton of cast iron cookware, including a nice Griswold skillet, a Lodge Dutch oven and grill pan, a couple of Wagner 6" skillets, and a 10" flat griddle, a muffin pan and several cornbread pans of unknown manufacture. It will all outlive us!
Wagner Ware nickle-plated cast iron. The logo style indicates it was made between 1924 and 1935. My wife's family found it in the kitchen of a vacation cabin they bought in the 60's. I found it last year in a box of stuff that got packed away when we got married and put it back into service. It's a pleasure to use.
We have a ton of cast iron cookware, including a nice Griswold skillet, a Lodge Dutch oven and grill pan, a couple of Wagner 6" skillets, and a 10" flat griddle, a muffin pan and several cornbread pans of unknown manufacture. It will all outlive us!
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hehe, Jack, our food actually goes far afield sometimes. Meaning that if it's good, we share with family, friends, neighbours and work associates. That half of a half is what the Mrs. and I shared for our dinner. 🙂
I've been disappointed lately in a few local Chinese restaurants dropping almost all interesting ingredients in many dishes. One near me which I admit is mostly Chinese American just removed a couple of dishes from their menu one of which was based on shiitake mushrooms. Now I think on a huge menu there is not one dish that uses bok choi, water chestnuts, lotus root, tree ear, chrysanthemum leaves, straw or shiitake mushrooms, bamboo shoots, etc. all replaced by shredded white cabbage, carrots, celery, button mushrooms, and Western broccoli sold in bulk at the restaurant trade warehouses. This is all before our current unfortunate situation.
The final straw was a tom yum soup from a Thai noodle shop that used no lemon grass or lime leaf but what smelled like the citronella oil they scent candles with (also made me sick).
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That's the reverse of what we've seen here over the years. When little Cal still needed his meat cut for him, that's what we had. Now because of the demand, the restaurants have improved the dishes tremendously. Same with the markets. Although as of late we are using a lot of dried or canned ingredients like the water chestnuts, bamboo shoots, tree ears, shiitakes and Kaffir leaves, rather than fresh.
The Tom Yum paste is made in Thailand and comes in a jar.
Soy oil
Garlic
Shallot
Chili
Sugar
Salt
Lemon grass
Galanga
Water
Citric acid
MSG
TBH, I'm not sure I would know a good one from a lesser product. We mostly use it for fondues.
The Tom Yum paste is made in Thailand and comes in a jar.
Soy oil
Garlic
Shallot
Chili
Sugar
Salt
Lemon grass
Galanga
Water
Citric acid
MSG
TBH, I'm not sure I would know a good one from a lesser product. We mostly use it for fondues.
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As I mentioned these restaurants have virtually no ethnic clientele but they used to put in more effort. Plenty of restaurants and markets here but I no longer live near the areas. I suppose it's the suburban tastes, Chinese food is crab (surimi) rangoon, and General Gau's chicken.
We don't see a lot of rangoon around here but the General's chicken is quite popular, no matter what spelling they use.
All of which are imitations but at least there is some semblance to an original dish which was mostly hot and sour. All the dishes with a sweet gloppy red colored corn starch thickened glaze are New York inventions.
When all this is over I hope I can visit Kevin again since he is now in the middle of a thriving Chinese community (though he is less adventuresome than I). 😉
General:
Tao
Tso
Tsao
Tse
Gao
Mao
are all names used here for basically the same battered and deep fried nuggets in a ginger, orange, garlic, chili and sesame sauce. It's certainly not as bad as the red sauce they put on 'sweet and sour boneless pork'. At least here it's not.
Tao
Tso
Tsao
Tse
Gao
Mao
are all names used here for basically the same battered and deep fried nuggets in a ginger, orange, garlic, chili and sesame sauce. It's certainly not as bad as the red sauce they put on 'sweet and sour boneless pork'. At least here it's not.
We've had leftover ham 6 different ways (mostly soups) since Easter. On top of that, pea-meal bacon every morning with eggs.
I am sort of done with ham at this point, but I think we are having it again tonight.
Tomorrow I will pull some venison from the freezer and perhaps get the charcoal going.
I am sort of done with ham at this point, but I think we are having it again tonight.
Tomorrow I will pull some venison from the freezer and perhaps get the charcoal going.
That's why I don't get hams or big turkeys, as I would be eating the same thing for a month. I cook my main meal each Sunday night (almost always Indian) using an 8-quart Instant Pot. I usually share extensively with my friends at work, but now that I'm stuck at home, breakfast and dinner can be the same...
I do big batches, but vacuum seal and freeze most of it.
Then I don't have to eat it for two weeks straight.
I made 8# of Carnitos in the past two days. After it chills in the refrigerator and the fat solidifies, I will package it in 8-16oz packages and vacuum seal them. In the freezer they go for the next 6 months or more as I decide to enjoy them.
There is 10# of pork in dry rub in the refrigerator aging until I smoke it. Then it will get the same treatment.
Same for 4# of Tasso Ham.
Stock up the freezer and enjoy for 6 months to a year.
Then I don't have to eat it for two weeks straight.
I made 8# of Carnitos in the past two days. After it chills in the refrigerator and the fat solidifies, I will package it in 8-16oz packages and vacuum seal them. In the freezer they go for the next 6 months or more as I decide to enjoy them.
There is 10# of pork in dry rub in the refrigerator aging until I smoke it. Then it will get the same treatment.
Same for 4# of Tasso Ham.
Stock up the freezer and enjoy for 6 months to a year.
Normally there are enough people around to share things like hams and turkeys, but there's only 3 of us eating all this stuff now. I should have recommended to my wife and daughter to get a small ham. I had no idea they'd come home with a 12 pound hunk of it.
Which reminds me, I need to do something with that leg of lamb in the fridge...
Which reminds me, I need to do something with that leg of lamb in the fridge...
They usually add a good hit of sugar here bringing them closer, I'm the wrong guy on this anyway I tend to never eat any batter fried food of any kind save for perfect tempura which I found hard to find even in Japan.
> leg of lamb in the fridge...
2 slices rye bread
sliced dill pickle
iceberg lettuce
copious mayonnaise
2 slices rye bread
sliced dill pickle
iceberg lettuce
copious mayonnaise
Similar to here Gimp. I think I've already mentioned, it's nice to go through it all while we're avoiding the stores but I have noticed that a number of the stickers have come off and we have to play 'guess that food'.