Originally Posted by Nadeest (Post 712832)

I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.

I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.

Originally Posted by easygoingfemme (Post 712834)

I teach my kids cooking class on Fridays. I've been working with a group of little kids for the last 8 weeks, most of them 4-8 years old, one 10 year old. Today we are making sushi for 30. (The littlest of them will make stuffed rice molds) wish me luck and hope they don't find the wasabi!

Originally Posted by lusciouskiwi (Post 712813)

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. :bigcry: :bigcry: :bigcry: And I haven't tried since. :( To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. :|

Since they are made from egg whites, do you think I over-beat them?????

:| <----- failed Kiwi :bigcry:

Originally Posted by lusciouskiwi (Post 712815)

Avocados are so expensive over here. :bigcry:

Something I had once, a few months back, was a custard apple. Really good! Sweet and creamy. You don't see many of them in markets these days apparently and my ex's mum was complaining that all the local tropical fruit which was so plentiful a few years ago is now hardly seen. You can always see grapes, apples, oranges, Cavendish bananas, kiwifruit, etc - all imported fruit.

I love mangosteen http://4.bp.blogspot.com/-Epd5a7tY1B...Mangosteen.jpg rambutan http://t1.gstatic.com/images?q=tbn:A...ODFVxiSMaW8BX2 of course mango (a lot are imported from Thailand and even further away) and papaya. Here's a custard apple http://t3.gstatic.com/images?q=tbn:A...PEL9NcJ_thqFX7 and longan http://t2.gstatic.com/images?q=tbn:A...WeHS-5WvdQxOx5 Love red dragon fruit (originally from South America I believe) http://t3.gstatic.com/images?q=tbn:A...F8l5-rUPphJZrw

Originally Posted by Sun (Post 712973)

Originally Posted by JustLovelyJenn (Post 713036)

I am loving the posts today. SO much fun... exotic fruits, cooking with kids, wonderful explanations and interactive catering... I could just read this stuff all day... wait... that's what I will be doing today... maybe a little research of my own. I will keep you posted.

Originally Posted by Ursy (Post 713089)

I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now... :jester:

Originally Posted by Sun (Post 712659)

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol
....OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

Originally Posted by Ursy (Post 713089)

I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now... :jester:

Originally Posted by Corkey (Post 710962)

Originally Posted by Sun (Post 711033)

Originally Posted by JustLovelyJenn (Post 711195)

I finally got around to making my Thai Peanut Sauce and thought I would share the recipe with you all

1 cup creamy peanut butter
2 tbls curry powder
1 tbls dried parsley
1 tsp dried ginger (a bit more if fresh)
1/2 tsp sesame oil
1/4 cup soy sauce
1/2 cup water

The choice of meat and vegetables I pair with this dish depend on what I have on hand and what is in season. Today I used thin sliced beef cut into strips and parsnips, carrots, zucchini, and celery. I steam the vegetables, adding the beef near the end so I can cook using as little oil as possible, once the vegetables and meat are cooked through I pour in the sauce and simmer for about 10 minutes.

Serve over white rice and garnish with sesame seeds and red peppers to taste.

Originally Posted by Sun (Post 711365)

Originally Posted by Ursy (Post 711572)

I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.

Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.

Originally Posted by ruffryder (Post 712230)

a comfort food. I love rice pudding!

From Texas Recipes

Rice Pudding

Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice

Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)

Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Yield: Serves 3-4.

Originally Posted by ahk (Post 713219)

So did you decide to make or buy your wrappers? and is there anyway you could post your recipe for the wrappers, I'm interested.

Originally Posted by MarquisdeShey (Post 713181)

I love food...new tastes, new textures and flavors...

I will eat anything - especially if I do not have to make it.

My top restaurants at the moment:

One Twenty Six in Iowa City. It has a beautiful duck entree (cooked to order) with spargus and jasmine flavored red potatoes. Lovely from beginning to end! Also has my favorite pulled pork cuban sandwich.

Devotay, Iowa City, has great tapas! Locally owned and supplied with local organic produce. Best fish tacos in town. Light, buttery and crispy.

Lincoln Cafe, Mount Vernon, IA - has an incredible filet mignon. Locally farmed beef and vegetables.

I can go on... but ... if I smell Feijoada... it's all over. My soul melts.

Originally Posted by Nadeest (Post 713237)

Thank you for the lovely compliment, Sun. I have a long ways to go, yet, before I am ready for that title. One of my classmates made Sous Chef right out of culinary school, but I don't want that, yet. I have too much to learn, right now.

I didn't do much cooking, before I started transition, back in 07, so I have a lot of gaps in my knowledge right now, that most experienced cooks don't have. For instance, I had never roasted a whole chicken, before I was in my first semester (in culinary school), yet I had roasted a whole turkey, in the past.

Right now, I am hunting for a job for my internship (Co-Op course) so that I can finish and obtain my degree. Class starts in the middle of January, and I hope to have a lot of the required hours by then. I am also taking some baking classes, at present, as I never really did much baking, except for making sourdough bread. I am enjoying these classes, and hope that it will help enable me to work over on the other side of the kitchen, if I am asked to help out.