The Cooking Thread

[peds]

26 minutes ago, AHPP said:

Sod off, you showoff. That all sounds delicious. 

 

To be fair, I've had a good bit of experience, I used to do weddings for millionaires and private cheffing for Russian mob bosses and spiritually unfulfilling nonsense like that.

 

Honestly? The soda bread had been overworked so didn't rise as much as it could have done. Never mind. 

[AHPP]

Bread sounds typically Irish. Workshy and unreactive to investment.

 

Rather you than me for the mobsters. Boil an egg a minute long on a day he's in a bad mood and you might not live to regret doing so.

[AHPP]

Very yellow pheasant curry here again. Will have something else in March.

[peds]

Purple is considered their native range.

 

 

Have you considered trying your pheasant surplus in a Korean or north Chinese style, or southeastern Chinese style, even Sichuan style...

 

Braised with kimchi or other fermented goodies, lots of dried red chillies, served with wheat or rice wide noodles... 

 

Edit:

Googling, please hold...

Jjimdak (Korean Braised Chicken) - Korean Bapsang

WWW.KOREANBAPSANG.COM

---

Here’s how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to...

 

 

Spicy Korean Chicken Stew (Dak Dori Tang)

MYKOREANKITCHEN.COM

---

Spicy Korean chicken stew - Dakdoritang recipe. Chunky chicken and potatoes are braised...

 

 

Chinese Sichuan chicken pot - recipe | SCMP Cooking

WWW.SCMP.COM

---

A lot of ingredients go into making this hearty dish, but it's worth the trouble, and is easy to make.

 

 

 

 

Try any of those. 

 

Edited December 14, 2024 by peds

[AHPP]

Are they cooked on the insides of pans?

Edited December 14, 2024 by AHPP

[peds]

Traditionally, yes.

 

I can give you guidance on cooking what's called a romali roti, the little flatbread, on the outside of an upturned wok, if you like? 

 

There's a type of crepe, too, made by heating a heavy-based pan, dipping the hot underside into a flat and shallow basin of batter, and peeling it off quickly when it sets. Very light, very pale. Often stuffed or wrapped with other ingredients for further cooking after the fact. Cannelloni or feuille de brik style.

 

Would either of those answer your need for outside-of-pan cooking? 

Edited December 14, 2024 by peds

[AHPP]

Still no. Shilling for big washing up still I see.

[sime42]

2 hours ago, peds said:

Purple is considered their native range.

 

 

Have you considered trying your pheasant surplus in a Korean or north Chinese style, or southeastern Chinese style, even Sichuan style...

 

Braised with kimchi or other fermented goodies, lots of dried red chillies, served with wheat or rice wide noodles... 

 

Edit:

Googling, please hold...

Jjimdak (Korean Braised Chicken) - Korean Bapsang

WWW.KOREANBAPSANG.COM

---

Here’s how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to...

 

 

Spicy Korean Chicken Stew (Dak Dori Tang)

MYKOREANKITCHEN.COM

---

Spicy Korean chicken stew - Dakdoritang recipe. Chunky chicken and potatoes are braised...

 

 

Chinese Sichuan chicken pot - recipe | SCMP Cooking

WWW.SCMP.COM

---

A lot of ingredients go into making this hearty dish, but it's worth the trouble, and is easy to make.

 

 

 

 

Try any of those. 

 

 

I can help out with the pheasant surplus, in barter for some whole Sichuan pepper, if that helps.

 

 

 

Edited December 14, 2024 by sime42

[peds]

9 hours ago, sime42 said:

I can help out with the pheasant surplus, in barter for some whole Sichuan pepper, if that helps.

 

 

What you riddling the pepper for boss? Are the seeds viable? 

Or does winnowing the wheat from chaff afford a different flavour profile, a la black or white peppercorns?

[sime42]

Good questions. I'm surprised to realise that I can't actually answer any of of them, I don't know! It's just something I do. Must have seen or heard it somewhere.

 

I'm sure the seeds are viable but I don't need them as one small tree provides way more than enough peppercorns for us. A certain amount of winnowing is necessary to get rid of most of the little twiggy bits anyway.