Some things are just better after a night in the 'fridge. Day before yesterday I made a braise of beef short ribs, onion, garlic, celery, carrot, a lot of thyme, a couple of splashes of red wine and enough chicken broth to bring the liquid almost half way up the beef and veggies. I was out of beef broth -- oughta get some of that beef base to keep in the 'fridge. Browned the beef to very dark, then sauteed the veggies, then deglazed with the wine. Cooked it at the barest almost-burbling simmer for hours. Let it cool on the counter, then refrigerated it. Yesterday evening I removed all the congealed beef fat, added a little more broth because it looked like it needed it, and reheated it on the stove. Ate it with wide egg noodles (not homemade this time) and a side of stirfried Chinese cabbage. Dividing the labor/time between two days made it easy, and the taste must have improved overnight because it was terrific.
Tonight I'm going to grill bratwurst slowly, then slice them and make a stirfry with more of that winter Chinese cabbage. It's growing faster than we can eat it. -aem
"aem" <[email hidden]> wrote in message news:[email hidden]...
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Some things are just better after a night in the 'fridge. Day before yesterday I made a braise of beef short ribs, onion, garlic, celery, carrot, a lot of thyme, a couple of splashes of red wine and enough chicken broth to bring the liquid almost half way up the beef and veggies. I was out of beef broth -- oughta get some of that beef base to keep in the 'fridge. Browned the beef to very dark, then sauteed the veggies, then deglazed with the wine. Cooked it at the barest almost-burbling simmer for hours. Let it cool on the counter, then refrigerated it. Yesterday evening I removed all the congealed beef fat, added a little more broth because it looked like it needed it, and reheated it on the stove. Ate it with wide egg noodles (not homemade this time) and a side of stirfried Chinese cabbage. Dividing the labor/time between two days made it easy, and the taste must have improved overnight because it was terrific.
It is very easy to imagine that it was tasty! Short ribs are marvelous and they way you cooked them sounds perfect. I also like them with noodles, but now and then like rice. Braised short are best when held over until the next day. Time to meld and evolve into a higher state of being.
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Tonight I'm going to grill bratwurst slowly, then slice them and make a stirfry with more of that winter Chinese cabbage. It's growing faster than we can eat it. -aem
I'm a big fan of stirfried Chinese cabbage. I like to add just a bit of hoisin or chile-garlic sauce. What is your favorite treatment?
I'm a big fan of stirfried Chinese cabbage. I like to add just a bit of hoisin or chile-garlic sauce. What is your favorite treatment?
I like it with Canadian bacon or sliced sausage, including sometimes the lop cheong Chinese duck sausage. Flavor the oil with smashed garlic and sliced ginger, stirfry, finish with just a little bit of oyster sauce. Cabbage is a stronger flavor than bok choy and Shanghai bok choy. Those I often eat with nothing but ginger, salt and maybe a pinch of sugar. Still, I get in the mood for chile-garlic sauce sometimes and will throw it on just about anything that's in the wok. -aem
"aem" <[email hidden]> wrote in message news:[email hidden]...
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Charles Gifford said:
I'm a big fan of stirfried Chinese cabbage. I like to add just a bit of hoisin or chile-garlic sauce. What is your favorite treatment?
I like it with Canadian bacon or sliced sausage, including sometimes the lop cheong Chinese duck sausage. Flavor the oil with smashed garlic and sliced ginger, stirfry, finish with just a little bit of oyster sauce.
Ok my friend, do you realize that you just gave me an orgasim? Lop cheong! I'm still quivering! I must make a trip to 99 Ranch (an Asian Superstore for those who don't have one). I really shouldn't as I am supposed to be dieting.
Quoted message said:
Cabbage is a stronger flavor than bok choy and Shanghai bok choy. Those I often eat with nothing but ginger, salt and maybe a pinch of sugar. Still, I get in the mood for chile-garlic sauce sometimes and will throw it on just about anything that's in the wok. -aem
Spot on! Bok choy is outstanding stir-fried in a bit of duck fat. I like to add a pinch of red chile flakes and finish it with a nice touch of toasted sesame oil. Chile-garlic sauce is often a welcome addition with most things.
Sometime try using broccoli rabbi instead of bok choy in your usual way. It lends itself nicely to stir-fry and most of the usual additions. It really benefits from a bit of extra-dark soy sauce I think. I may be weird however.
Ok my friend, do you realize that you just gave me an orgasim? Lop cheong! I'm still quivering! I must make a trip to 99 Ranch (an Asian Superstore for those who don't have one).
I have always liked lop cheong, but not quite that much. ;-)
Every now and then we'll do the classic "working mom, Chinese-American style" version: make a pot of rice and at the point when you put the lid on, put the lop cheong on top of the rice; when the rice is done so is the lop cheong. A few mushrooms doesn't hurt, either.
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[snip] Sometime try using broccoli rabbi instead of bok choy in your usual way. It lends itself nicely to stir-fry and most of the usual additions. It really benefits from a bit of extra-dark soy sauce I think. I may be weird however.
Maybe I'll try it again. We tried it a couple of times years ago when they first began to push it in the supermarket and decided we liked all the alternatives better. It's been long enough to try it again, though, and maybe your dark soy is the touch we didn't know we needed. -aem
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Charles Gifford said:
I'm a big fan of stirfried Chinese cabbage. I like to add just a bit of hoisin or chile-garlic sauce. What is your favorite treatment?
I like it with Canadian bacon or sliced sausage, including sometimes the lop cheong Chinese duck sausage. Flavor the oil with smashed garlic and sliced ginger, stirfry, finish with just a little bit of oyster sauce.
Ok my friend, do you realize that you just gave me an orgasim?
JAYzuzz, Charlie!! T M I. Go do your laundry! -- http://www.jamlady.eboard.com, updated 11-18-05 - a couple random things
the veggies, then deglazed with the wine. Cooked it at the barest almost-burbling simmer for hours.
Never mind my first question - I see now that you said 'hours.' On second thought, how many hours? Are we talking two (that's plural) or four? -- http://www.jamlady.eboard.com, updated 11-18-05 - a couple random things
the veggies, then deglazed with the wine. Cooked it at the barest almost-burbling simmer for hours.
Never mind my first question - I see now that you said 'hours.' On second thought, how many hours? Are we talking two (that's plural) or four? --
To tell the truth, I don't know exactly. More than two. I just stick a fork in every now and then and declare them done whenever it feels tender enough. Another advantage of doing this the day before. Probably pretty close to three hours, but note that my simmer temp is lower than average. I suspect most people see steady small bubbling in their simmers. I see just hints of surface movement that seldom actually break into bubbles. Takes longer than most recipes call for but I like the results. I do the same with beans. -aem
