Unutterably Silly I love food porn! so...what are you craving?

[Stitchawl]

Originally Posted by kindlekitten

how do you smoke in a wok?

Line the wok with alum.foil, using strips about twice as long as the wok. Add a layer of your favorite wood chips to the bottom of the wok (having first soaked them in water for an hour or so.) I like to add a few teaspoons of Lapsong Suchang tea if I want a REALLY smokey flavor. I use four crossed chopsticks to form a support for the food rack. They keep the rack a couple of inches above the chips. Add the foods to be smoked. (You can put food into a Pyrex or metal pan if needed.) Cover the wok. Take very damp dishcloths and press around the cover to seal. Then fold over the lengths of alum.foil and crimp to close, sealing in the entire wok.

Now put on a high flame for about 10 minutes to get the wood chips started, then turn the flame down as low as possible to keep the chips smoldering, but not cooking the foods inside. I usually keep it going like this for about an hour or more, depending upon the thickness of the foods to be smoked. Doing sausages, I think about an hour or two will be more than enough. Fish take less then a hour. Easy to do, and 'usually' the kitchen stays smoke free. Usually.

Stitchawl

[montsnmags]

Originally Posted by Stitchawl

I love buying them from the vendors around the train stations in Thailand. I'm not sure if it's the fish cakes I like most or the spicy sauce they are covered in. You are lucky to have a good Thai chef in the house! What was your address again....


Stitchawl

We had them again last night, but this time, you will be pleased to hear I'm sure, we actually made our own red curry paste rather than rely on the Spirit House product, as good as it is. I actually made it, in the mortar and pestle - my favourite kitchen tool - and the results were definitely better (and they were good last time).

Tonight we went out for dinner (pork belly, spatchcock, pannacotta...mmmm), which was nice (I haven't been out for a while).

Cheers,
Marc

[kindlekitten]

Originally Posted by Stitchawl

Line the wok with alum.foil, using strips about twice as long as the wok. Add a layer of your favorite wood chips to the bottom of the wok (having first soaked them in water for an hour or so.) I like to add a few teaspoons of Lapsong Suchang tea if I want a REALLY smokey flavor. I use four crossed chopsticks to form a support for the food rack. They keep the rack a couple of inches above the chips. Add the foods to be smoked. (You can put food into a Pyrex or metal pan if needed.) Cover the wok. Take very damp dishcloths and press around the cover to seal. Then fold over the lengths of alum.foil and crimp to close, sealing in the entire wok.

Now put on a high flame for about 10 minutes to get the wood chips started, then turn the flame down as low as possible to keep the chips smoldering, but not cooking the foods inside. I usually keep it going like this for about an hour or more, depending upon the thickness of the foods to be smoked. Doing sausages, I think about an hour or two will be more than enough. Fish take less then a hour. Easy to do, and 'usually' the kitchen stays smoke free. Usually.

Stitchawl

awesome! thanks!

[DixieGal]

Sugar-free tropical punch Koolaid. Over a big glass full of ice. With a bendy straw. We will be back in the states next week. Seriously, how much orange soda do Germans consume per capita? fanta is a 4-letter word to me now.

[montsnmags]

I just slow-cooked two, big, frenched lamb-shanks (with stock, red wine, carrots, celery, garlic, tomato paste, rosemary & cannellini beans)...well, I'm still slow-cooking...after six hours, it still needs another 15 minutes to let the recently-added beans warm through.

[Stitchawl]

Originally Posted by montsnmags

I just slow-cooked two, big, frenched lamb-shanks (with stock, red wine, carrots, celery, garlic, tomato paste, rosemary & cannellini beans)...well, I'm still slow-cooking...after six hours, it still needs another 15 minutes to let the recently-added beans warm through.

That sounds really good! I wish I could find a lamb recipe that my wife will like. I've tried at least a dozen and she still says 'Yuck! Lamb again!'

Do you think it would help if I remove the head?


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

That sounds really good! I wish I could find a lamb recipe that my wife will like. I've tried at least a dozen and she still says 'Yuck! Lamb again!'

Do you think it would help if I remove the head?


Stitchawl

are you sure you are getting lamb and not mutton? there is a very distinctive change in the flavor once it hits adolesence. I LOVE lamb and gag on mutton!

[Stitchawl]

Originally Posted by kindlekitten

are you sure you are getting lamb and not mutton? there is a very distinctive change in the flavor once it hits adolesence. I LOVE lamb and gag on mutton!

There is only one small import store within an hours drive from me that even carries lamb. Otherwise I'd have to drive to Kobe, almost three hours from me now (and risk another quake,) to find the next shop carrying it.

"They" say it's lamb. The taste, to me, is not as heavy as most mutton I've had. (I do like mutton curry.) And the chops are really tiny, with 'eye' just about an inch in diameter. I'd call it lamb. The shop, which is a two story import food store, only carries 3-4 trays of chops, and 2-3 trays with what could be shoulder or rump. They cut meat differently in Japan so it's often hard to tell from which part of the body the meats are from. Almost all cuts are boneless, especially beef and pork.

My wife has a VERY well developed sense of taste (hey, she married me, right? ) and as soon as she walks in the door knows every ingredient I've put in the pot. On the plus side, she is a great help to me in correcting seasonings.

Stitchawl

[kindlekitten]

understood.

[Stitchawl]

I need Falafel with tatziki sauce in pita with lettuce and tomatoes! I'm off to buy chick peas and yogurt!


Stitchawl

[happy_terd]

I am craving pizza. I haven't had it in over 7 months.

[Stitchawl]

Originally Posted by happy_terd

I am craving pizza. I haven't had it in over 7 months.

So go for it. Even on a strict diet, pizza can be worked in easily. Two slices of pepperoni&cheese pizza is less than 500 calories... Makes a great breakfast, full of carbs and healthy fats, plenty of minerals, is tastes great. Skip the pepperoni and make it even healthier!


Stitchawl

[happy_terd]

It is very tempting.

[kindlekitten]

Originally Posted by happy_terd

It is very tempting.

take a pizza home to the wife and kiddos tonight!

[Stitchawl]

Originally Posted by kindlekitten

take a pizza home to the wife and kiddos tonight!

MAKE a pizza AT home WITH the wife and kiddos!

If each of you make your own crust, your pizza can be a triple layer number. Like a pizza calzone but even better! I do this (but only double) using a cast iron sukiyaki pan. The 2" high sides keep everything neat and crispy. It can be done in a lasagna pan too!

Stitchawl