tjr wrote:Friday was pizza night. Recent sales on hot capicolla and mushrooms led to, you guessed it, mushroom & capicolla . . .
tjr wrote:Today we had a post-graduation meal at the Saddle Club in Hoffman Estates. Pickled pears on the cheese board led to a request to make pickled pears. After looking over several blog recipes, some that sounded too sweet, some way too large for an experiment, I worked out this one . . .
. . . We'll see how they taste in a couple days.
ronnie_suburban wrote:There's been some recent chatter here and at another board I frequent about Fuchsia Dunlop's take on Kung Pao chicken. It looked great, so I decided to give it a go.
ronnie_suburban wrote:tjr wrote:Friday was pizza night. Recent sales on hot capicolla and mushrooms led to, you guessed it, mushroom & capicolla . . .
Looks really nice. Do you pre-cook your mushrooms? How did it turn out?
G Wiv wrote:ronnie_suburban wrote:There's been some recent chatter here and at another board I frequent about Fuchsia Dunlop's take on Kung Pao chicken. It looked great, so I decided to give it a go.
Looks delicious. Mind posting a link to the FD recipe you used.
Outside Skirt Steak / Chimichurri on the Weber kettle with lump. Tasty.
tjr wrote:I don't pre-cook mushrooms for thin crust pizza, and don't have a sogginess problem. I go fairly light on cheese, and very light on sauce. For deepdish or other types with more liquid, I probably would pre-cook. This one was quite good. There was some Romano cheese on top that helped tone down the capicolla. All in all a good combo of earthiness and spice.
tjr wrote:Question about your kung pao recipe: Do you keep a separate pepper grinder for Sichuan peppercorns? They are one of those things that are forgotten in my spice drawer - I should get them out more often.
tjr wrote:Do you keep a separate pepper grinder for Sichuan peppercorns? They are one of those things that are forgotten in my spice drawer - I should get them out more often.
ronnie_suburban wrote:There's been some recent chatter here and at another board I frequent about Fuchsia Dunlop's take on Kung Pao chicken. It looked great, so I decided to give it a go. Prep was basically in 3 stages . . .
=R=
lougord99 wrote:tjr wrote:Do you keep a separate pepper grinder for Sichuan peppercorns? They are one of those things that are forgotten in my spice drawer - I should get them out more often.
I would suggest using a small mortar and pestle, if you have one. A quick toasting in a dry pan and then then they grind up in the mortar very easily.
I sprinkle them into the cold dry pan and remove any branches and seeds.
lougord99 wrote:Chicken and rice noodle stir fry, inspired by Ming Tsai
ronnie_suburban wrote:Toasting them bolsters their numbing effect, so unless you want them even more buzz-y than usual -- or a recipe specifically calls for it -- I'd avoid toasting Sichuan peppercorns.
=R=
lougord99 wrote:ronnie_suburban wrote:Toasting them bolsters their numbing effect, so unless you want them even more buzz-y than usual -- or a recipe specifically calls for it -- I'd avoid toasting Sichuan peppercorns.
=R=
I don't recall a recipe from anyone that calls for untoasted ground. Any recipe that I remember is either toasted and ground and added at the end of the stir fry or untoasted and unground and added early in the stir fry as is called for in Gong Bao by Fusia. I glanced at a bunch of her recipes and they were all as I describe.
Jazzfood wrote:I participated in the 1st Royko ribfest in Lincoln Pk around 82 or so. The guy next to me did a full bologna on a rotisserie- crosshatched, slathered w/Whiz w/maraschino cherries @ ea intersection. Royko loved it and spent quite a bit of time marveling along w/us.
lougord99 wrote:Bolagna looks amazing. Where did you get it ? I have never smoked a bologna, but there is definitely one in my future.
ronnie_suburban wrote:Garnished the veg with some chive blossoms from our garden, as we have quite a supply on hand right now.
G Wiv wrote:Been ages since I've made Barbara Tropp's Strange Flavored Eggplant. Just as tasty as remembered!
ronnie_suburban wrote:And the one loaf of Butternut white bread that I buy every year is now in the trash.
tjr wrote:The pickled pear was "not great" in the words of the resident teen food critic. I agreed. Considerably too sour and salty. Next try, will cut vinegar by half and salt by 2/3. Spicing and sweetness were ok. Would have liked more pear flavor so will consider using a fully ripened pear. Green Anjou's are 99 cents at the Jewels this week so onward and upward.
tjr wrote:Oh, and as for the two hanger steaks being different sizes, according to Wikipedia, the right hanger steak is larger and stronger than the left. Does that mean that all cattle are right-handed? Right-hoofed?
JoelF wrote:The Trib had a Bucatini Amatriciana recipe today, but SueF dropped it in the recycle bin which was picked up this afternoon.