What did I cook this weekend.....

[bob1852]

Ants Climbing on a Tree

Szechuan-style comfort food...mung bean noodles (tree branches), ground pork (ants), scallions (tree leaves), with a spicy, salty, slightly sweet sauce.

 

[TwistedGray]

I have ground pork, I have noodles (not mung bean though)...tell me about that sauce @AZ_IPA

 

[bob1852]

I have ground pork, I have noodles (not mung bean though)...tell me about that sauce @AZ_IPA

Roughly (for 8oz dried noodles and 1lb ground pork)....

2.5-3 c. Chicken stock
1.5 T doubanjiang (I used Gochujang)
1 T. Light soy
2 tsp dark soy
2 tsp sugar
1 tsp. Shaoxing
1/2 tsp. Black vinegar
A bit of powdered ginger and garlic (fresh would be better)

If you use a noodle other than mung bean, decrease the sauce a bit, as mung bean noodles really soak up sauce!

 

[bleme]

Roughly (for 8oz dried noodles and 1lb ground pork)....

2.5-3 c. Chicken stock
1.5 T doubanjiang (I used Gochujang)
1 T. Light soy
2 tsp dark soy
2 tsp sugar
1 tsp. Shaoxing
1/2 tsp. Black vinegar
A bit of powdered ginger and garlic (fresh would be better)

If you use a noodle other than mung bean, decrease the sauce a bit, as mung bean noodles really soak up sauce!

There is a fortune to be made on doubanjiang... $1 on Alibaba, $15 on Amazon!

 

[TwistedGray]

Roughly (for 8oz dried noodles and 1lb ground pork)....

2.5-3 c. Chicken stock
1.5 T doubanjiang (I used Gochujang)
1 T. Light soy
2 tsp dark soy
2 tsp sugar
1 tsp. Shaoxing
1/2 tsp. Black vinegar
A bit of powdered ginger and garlic (fresh would be better)

If you use a noodle other than mung bean, decrease the sauce a bit, as mung bean noodles really soak up sauce!

Well, I have chicken stock, soy, and sugar ... lol, that's about it.

 

[user 211287]

Gochujang and Pixian chile bean paste are worlds apart in flavor. Ive got some of the good stuff. Its pretty spicy and VERY salty. If you dont have either one you could do japchae with sweet potato noodles. You could also do something very close to dandan noodles but the pork is sometimes seasoned with doubanjiang.

These are one of my absolute favortie non-spicy Korean dishes
https://www.maangchi.com/recipe/japchaehttps://www.koreanbapsang.com/japchae-korean-stir-fried-starch/

 

[Brewbuzzard]

I fill the smoker up with ribs when I do them then vac seal half slabs. Same technique to reheat. All the flavor with none of the less or effort.

Sous vide sucks for almost everything.

I strongly disagree. I enjoy everything I have sous vide. A medium rare stake from edge to edge, prime rib you can literally cut with a fork, curry chicken with the curry flavor deep in the chicken. Start it early and go about your day with no worry about over cooking. It's fool proof.

 

[Brewbuzzard]

Steamed and fried dumplings with nappa cabbage and pickled ginger.

 

[schematix]

It's fool proof.

And flavorless for steak. Sure its edge to edge medium rare, but the fat isn't rendered and there's no browning. Sure you can add those things but then its not edge to edge medium rare anymore.

I can see how a curry chicken would work just fine. It's a wet sauce with tons of spices. Browning flavor isn't important. Might give that a try actually. Normally i'd just cook that on the stove top since it's 1 pot and 20 minutes.

 

[schematix]

Steamed and fried dumplings with nappa cabbage and pickled ginger.View attachment 682611View attachment 682612

Nice browning on those fried dumplings.

 

[TwistedGray]

My attempt with what I had in the pantry
I was pleased, surprisingly so

 

[Brewbuzzard]

My attempt with what I had in the pantry
I was pleased, surprisingly so
View attachment 682623

looks like some good stirfry.

 

[davidabcd]

Hope this turns out good.

I haven't read ahead. Curious if anyone has called it a "Bacon Mummy" yet? Looks great though.

 

[davidabcd]

Frijoles refritos con chorizo seca, rice and cheeps. A little Green Mountain Gringo salsa and Aleppo pepper on top too

Don't know what most of that is but it looks great.

 

[davidabcd]

View attachment 681836

ooooooooooh!

 

[davidabcd]

[

tostada,

You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.

 

[davidabcd]

These are a couple of the Waygu burgers cooked MR. My wife procured 24# of high quality meat. Now we need a dedicated freezer. I believe she was built for the Zombie Apocalypse. The pineapple is for the chicken salad. None of the fun stuff for the burgers--buns, etc. since I'm watching the carbs.

 

[TwistedGray]

[

You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.

Tortillas are easy to make, but they're hard to make thin.

 

[Hoppy2bmerry]

[

You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.

Indeed I did buy fresh corn tortillas and I fried them right before dinner.

 

[davidabcd]

Tortillas are easy to make, but they're hard to make thin.

I hear you. I haven't tried it. I've watched the PBS folks do well with it. I've found there are one or two places that make the raw ones and they are very good. In Detroit, we have Mexican Village where serious skill is already in place.
I have a stable datum: if I can't make something significantly better than I can buy, I'll buy it.
When I make fried tortilla chips, there's a bit of a push and shove as to who gets to take home the remaining bag or three of chips.
What do you think the secret is to make them properly thin?

 

[passedpawn]

Tortillas are easy to make, but they're hard to make thin.

I make them all the time (made a bunch of them for enchiladas (chicken and beef, verde) this weekend. To make thin, just add more water. Yes, they are super easy to make. Here's the recipe: corn masa, water. I use a tortilla press lined with parchment paper. (I made fairly thick ones for the enchiladas here).

 

[TwistedGray]

I make them all the time (made a bunch of them for enchiladas (chicken and beef, verde) this weekend. To make thin, just add more water. Yes, they are super easy to make. Here's the recipe: corn masa, water. I use a tortilla press lined with parchment paper. (I made fairly thick ones for the enchiladas here).

View attachment 682729

Yah, but I find that they stick more the thinner they get. Double pressing works for me...press, flip, and press again.

 

[passedpawn]

Yah, but I find that they stick more the thinner they get. Double pressing works for me...press, flip, and press again.

Stick to the paper? What kind of paper do you use?

 

[TwistedGray]

What sides?

 

[TwistedGray]

Stick to the paper? What kind of paper do you use?

Wax but sometimes plastic wrap (suegra does this)

 

[passedpawn]

Wax but sometimes plastic wrap (suegra does this)

Maybe try parchment paper. I guess it's like wax, but not sure (I've always used parchment).

 

[S-Met]

What sides?
View attachment 682731

Corn on the cob rolled in the mayo and sprinkled with parmesan and chili powder.

Or grilled corn and black bean slaw.

 

[Robert65]

Maybe try parchment paper. I guess it's like wax, but not sure (I've always used parchment).

Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom used it putting a sandwich in your Adam-12 lunchbox, she was the last one to think it was the best choice for that. )

 

[passedpawn]

Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom used it putting a sandwich in your Adam-12 lunchbox, she was the last one to think it was the best choice for that. )

Haha, I grew up in Parchment Michigan. Grandpa was a lifetime employee of the paper company there (KVP). Believe me, it was the only paper of its type in the house.

 

[S-Met]

Haha, I grew up in Parchment Michigan. Grandpa was a lifetime employee of the paper company there (KVP). Believe me, it was the only paper of its type in the house.

Your poor hiney and I'd hate to see the septic tank.