Tonight's dinner

On Sun, 3 Apr 2005 20:11:06 -0700, [email hidden] (Serene)

Quoted message said:

Or, rather, what I'm planning for tonight's (late) dinner:

A whole chicken, roasted with my mom's secret marinade (grab whatever
salad dressing you're running out of, and rub it all over the chicken
before roasting) and stuffed with bread stuffing (may add nuts and/or
dried fruit to the stuffing; may not).

Spinach and collard greens, sauteed with mustard seed.

Kind of wish I'd bought winter squash -- it's what I'm in the mood for.

serene

Tonights dinner:

Chinese Steamed Buns with BBQ Pork Filling
and Hot and Sour Soup.

Got to find something better than waxed paper to steam the
buns on. I peel it off the buns as soon as they come out
of the steamer to prevent it sticking to them.

Rusty

On Sun 03 Apr 2005 08:19:08p, Rusty wrote in rec.food.cooking:

Quoted message said:

On Sun, 3 Apr 2005 20:11:06 -0700, [email hidden] (Serene)

Quoted message said:

Or, rather, what I'm planning for tonight's (late) dinner:

A whole chicken, roasted with my mom's secret marinade (grab whatever
salad dressing you're running out of, and rub it all over the chicken
before roasting) and stuffed with bread stuffing (may add nuts and/or
dried fruit to the stuffing; may not).

Spinach and collard greens, sauteed with mustard seed.

Kind of wish I'd bought winter squash -- it's what I'm in the mood for.

serene

Tonights dinner:

Chinese Steamed Buns with BBQ Pork Filling
and Hot and Sour Soup.

Got to find something better than waxed paper to steam the
buns on. I peel it off the buns as soon as they come out
of the steamer to prevent it sticking to them.

Rusty

Sounds like a good dinner! Try baking parchment paper.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Sun 03 Apr 2005 08:19:08p, Rusty wrote in rec.food.cooking:

Quoted message said:

On Sun, 3 Apr 2005 20:11:06 -0700, [email hidden] (Serene)

Quoted message said:

Or, rather, what I'm planning for tonight's (late) dinner:

A whole chicken, roasted with my mom's secret marinade (grab whatever
salad dressing you're running out of, and rub it all over the chicken
before roasting) and stuffed with bread stuffing (may add nuts and/or
dried fruit to the stuffing; may not).

Spinach and collard greens, sauteed with mustard seed.

Kind of wish I'd bought winter squash -- it's what I'm in the mood for.

serene

Tonights dinner:

Chinese Steamed Buns with BBQ Pork Filling
and Hot and Sour Soup.

Got to find something better than waxed paper to steam the
buns on. I peel it off the buns as soon as they come out
of the steamer to prevent it sticking to them.

Rusty

Sounds like a good dinner! Try baking parchment paper.

Thanks, I'm going to get some baking parchment. A few months ago
I finally perfected the Hot and Sour Soup. Tonight, for the first time
I made Chinese Steamed Buns with BBQ Pork. They turned out really
good. Next time I'll try some different fillings.

Rusty

On Sun 03 Apr 2005 09:00:23p, Rusty wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 03 Apr 2005 08:19:08p, Rusty wrote in rec.food.cooking:

Quoted message said:

On Sun, 3 Apr 2005 20:11:06 -0700, [email hidden] (Serene)
wrote:

>Or, rather, what I'm planning for tonight's (late) dinner:
>
>A whole chicken, roasted with my mom's secret marinade (grab whatever
>salad dressing you're running out of, and rub it all over the chicken
>before roasting) and stuffed with bread stuffing (may add nuts and/or
>dried fruit to the stuffing; may not).
>
>Spinach and collard greens, sauteed with mustard seed.
>
>Kind of wish I'd bought winter squash -- it's what I'm in the mood for.
>
>serene

Tonights dinner:

Chinese Steamed Buns with BBQ Pork Filling
and Hot and Sour Soup.

Got to find something better than waxed paper to steam the
buns on. I peel it off the buns as soon as they come out
of the steamer to prevent it sticking to them.

Rusty

Sounds like a good dinner! Try baking parchment paper.

Thanks, I'm going to get some baking parchment. A few months ago
I finally perfected the Hot and Sour Soup. Tonight, for the first time
I made Chinese Steamed Buns with BBQ Pork. They turned out really
good. Next time I'll try some different fillings.

Rusty

Make one of the filings "red date"

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Rusty said:

Wayne Boatwright said:

On Sun 03 Apr 2005 08:19:08p, Rusty wrote in rec.food.cooking:

Quoted message said:

On Sun, 3 Apr 2005 20:11:06 -0700, [email hidden] (Serene)
wrote:

Tonights dinner:

Chinese Steamed Buns with BBQ Pork Filling
and Hot and Sour Soup.

Got to find something better than waxed paper to steam the
buns on. I peel it off the buns as soon as they come out
of the steamer to prevent it sticking to them.

Rusty

Sounds like a good dinner! Try baking parchment paper.

Thanks, I'm going to get some baking parchment. A few months ago
I finally perfected the Hot and Sour Soup. Tonight, for the first time
I made Chinese Steamed Buns with BBQ Pork. They turned out really
good. Next time I'll try some different fillings.

Rusty

Try Char Sui or a curry filling; those are excellent!

kili

In article <[email hidden]>, Rusty

reuben_barton@no_spam_y_a_h_o_o_.com said:

Got to find something better than waxed paper to steam the
buns on. I peel it off the buns as soon as they come out
of the steamer to prevent it sticking to them.

Quoted message said:

Rusty

Parchment paper. Lettuce leaves.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Last night I had a nice chicken cacciatore, I haven't
had that in ages. I added a couple of tablespoons of
tapenade, it came out really great. I messed up the
side salad, it was too vinegarry. Oh, well.

nancy

Baked Ham
Mashed Potatoes
Broccoli with Cheese Sauce
Homemade Dinner Rolls
Tapioca Pudding

Plan on using some of the ham to make lasagna roll-ups for dinner
tonight. It's a new recipe so I'll let you know how the new recipe
turns out.

Mary

Nancy Young said:

Last night I had a nice chicken cacciatore, I haven't
had that in ages. I added a couple of tablespoons of
tapenade, it came out really great. I messed up the
side salad, it was too vinegarry. Oh, well.

nancy

On Mon, 04 Apr 2005 10:34:03 GMT, kilikini <[email hidden]>

Quoted message said:

Quoted message said:

I finally perfected the Hot and Sour Soup. Tonight, for the first time
I made Chinese Steamed Buns with BBQ Pork. They turned out really
good. Next time I'll try some different fillings.

Rusty

Try Char Sui or a curry filling; those are excellent!

In Chinese cuisine, char siu _is_ bbq pork, and yeah, it's
very good.

Erik does a big batch on the K which gets sliced and frozen for later
use. When I use it in char siu bao filling, I diced it and stir-fry it with
minced garlic and scallions, a bit of sherry, and soy sauce/oyster sauce to
taste. Very addictive! On some occasions, I'll make a bunch of these and
we'll have them for dinner. Char siu also works great in stir fries with
vegetables and/or noodles, fried rice, etc.

Ariane

Ariane Jenkins said:

kilikini said:

Try Char Sui or a curry filling; those are excellent!

In Chinese cuisine, char siu _is_ bbq pork.

Erik does a big batch on the K.

How do you cook on a Kubota?

Sheldon

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or, rather, what I'm planning for tonight's (late) dinner:

A whole chicken, roasted with my mom's secret marinade (grab whatever
salad dressing you're running out of, and rub it all over the chicken
before roasting) and stuffed with bread stuffing (may add nuts and/or
dried fruit to the stuffing; may not).

Have you ever brined a chicken? I've never done it, but it seems almost
everyone recommends it. I am not much of a chicken eater, but now 'n' then I
think about cooking it for guests.

Quoted message said:

Spinach and collard greens, sauteed with mustard seed.

Please tell me how you acomplish to sauté such differently textured leaves.
Do you start the collards first, then add the spinach? I can't quite picture
the combination. The mustard seed is good though! I have often cooked greens
with mustard seed and some asafetida. Wonderful!

Quoted message said:

Kind of wish I'd bought winter squash -- it's what I'm in the mood for.

serene

Sorry about the winter squash (it is Spring!). I'd like some nice fluffy
white rice now.

Charlie

Charlie said:

I have often cooked greens with mustard seed and some asafetida.

I frequently cook collard greens with mustard oil and garlic. I find it's
easier to control garlic than asafetida, and they do taste very similar to
me. (I spilled some powdered asafetida in the kitchen once, and watched it
seek out the most inaccessible crevices in which to reside.)

Bob

In article <[email hidden]>,

Charles Gifford said:

Have you ever brined a chicken? I've never done it, but it seems
almost everyone recommends it. I am not much of a chicken eater, but
now 'n' then I think about cooking it for guests.

Make sure it hasn't already been shot up with 10-12% "flavor solution;"
i.e., salt water.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Gosh, Barb-
I didn't expect to run into the Pirohy Queen out here in the tofu and
cilantro saturated Bay Area....

D.

In article <[email hidden]>,

D.A.Martinich said:

Gosh, Barb-
I didn't expect to run into the Pirohy Queen out here in the tofu and
cilantro saturated Bay Area....

D.

Huh? What'd I miss?
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Bob virtualgoth@die_spammer.biz said:

I frequently cook collard greens with mustard oil and garlic. I
find it's easier to control garlic than asafetida, and they do
taste very similar to me.

Whoa, really?

Asafetida is rotten isn't it? It has that
distinct fetid smell to it, in my experience.

Steve

Charles Gifford said:

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or, rather, what I'm planning for tonight's (late) dinner:

A whole chicken, roasted with my mom's secret marinade (grab whatever
salad dressing you're running out of, and rub it all over the chicken
before roasting) and stuffed with bread stuffing (may add nuts and/or
dried fruit to the stuffing; may not).

Have you ever brined a chicken? I've never done it, but it seems almost
everyone recommends it. I am not much of a chicken eater, but now 'n' then I
think about cooking it for guests.

Never have. I don't eat chicken/turkey very often (don't much like
poultry) and people seem to like it fine when I cook it, so I'm unlikely
to make the effort.

Quoted message said:

Quoted message said:

Spinach and collard greens, sauteed with mustard seed.

Please tell me how you acomplish to sauté such differently textured leaves.
Do you start the collards first, then add the spinach? I can't quite picture
the combination. The mustard seed is good though! I have often cooked greens
with mustard seed and some asafetida. Wonderful!

I usually do spinach and flat mustard greens together, and the texture
is never an issue -- it cooks so quickly. However, last night I decided
to just do spinach in a little olive oil, salt, and garlic powder. It
was wonderful.

Quoted message said:

Quoted message said:

Kind of wish I'd bought winter squash -- it's what I'm in the mood for.

Sorry about the winter squash (it is Spring!). I'd like some nice fluffy
white rice now.

Mmmm, rice.

Got my new (first ever) pressure-cooker today. James mistyped it
"pleasure cooker" and I think I'm gonna call it that. Cooked black-bean
chili in it, and though I'm gonna have to spend some time getting used
to how long things take, I can already tell I'm going to love this new
toy.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Steve Pope said:

Bob virtualgoth@die_spammer.biz said:

I frequently cook collard greens with mustard oil and garlic. I
find it's easier to control garlic than asafetida, and they do
taste very similar to me.

Whoa, really?

Asafetida is rotten isn't it? It has that
distinct fetid smell to it, in my experience.

You may be using too much. A teeny-tiny pinch is all that is needed. It
gives the redolence of onion/garlic, but more is not better.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Black bean chili in the new pleasure-cooker:

1 cup black beans
3 cups water
1 can diced tomatoes
1 chopped onion
2 ribs chopped celery
1 T chili powder
1 T cumin
dash red pepper flakes

Cooked it at high pressure for 10 minutes and it wasn't enough. Kept
trying until I got it right, but next time I'll try 30 to start with.
(Didn't soak the beans.) It was way yummy. Served it with warmed corn
tortillas and some guacamole-flavored chips (Mission brand) that
reminded me of salsa verde Doritos.

serene