Something Delicious

[lusciouskiwi]

Originally Posted by Sun

That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.

Your goat cheese/ricotta idea is a good one. I may do that and add spinach.

Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.

I have another kimchi story. Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.

For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.

[Ursy]

Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now

Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.

I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.

[Sun]

Originally Posted by Ursy

Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now

Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.

I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.

Lmao @ get out of jail free card. That is too funny.

Can I get one of those?

We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.

Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.

[Ursy]

Originally Posted by Sun

Lmao @ get out of jail free card. That is too funny.

Can I get one of those?

We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.

Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

[Sun]

Originally Posted by Ursy

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?

Ah dumplings for breakfast. Now I could go for that.

[Ursy]

Originally Posted by Sun

Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?

Ah dumplings for breakfast. Now I could go for that.

Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3

Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!

Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.

Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!

[Sun]

Originally Posted by Ursy

Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3

Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!

Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.

Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!

Ok I have to see this show. For the readers mud bugs are a kind of shellfish. Not a bug, bug.




I do not know anything about bashing an octopus. Not my thing. If I have to kill it I will not deal with it at all.

Using some fat content in the dumpling meat is a good idea. When I have done them on the fly I use ground pork, fresh grated ginger root, minced garlic, scallions, a little soy, a little rice vinegar. Not bad but it needs work.

[Sun]

Originally Posted by lusciouskiwi

Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.

I have another kimchi story. Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.

For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.

There really is nothing better than dining outdoors even if it is the most simple thing. For me an example would be fresh raw oysters with a little lemon and Tabasco sauce. Consumed at the shore, any fresh seafood just seems better than what I can get or produce indoors. Perhaps it is that connection with nature that is so natural for us as humans. In the town where I was born, there are many beaches and a big marina where a few waterfront restaurants fill up with tourists all day and night. One little place has very fresh seafood and outdoor patio seating. It has long been an escape destination where I can refocus and connect with my roots.

On the fresh tofu..I wish that I liked tofu, but I really do not care for it.

[Corkey]

Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.

[Sun]

Originally Posted by Corkey

Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.

What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.

[Corkey]

Originally Posted by Sun

What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.

After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL

[Sun]

Originally Posted by Corkey

After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL

So whats on deck?

Mexican?

Italian?

Bet you are missing some SoCal Tacos right about now huh?

[Corkey]

Originally Posted by Sun

So whats on deck?

Mexican?

Italian?

Bet you are missing some SoCal Tacos right about now huh?

Next up chicken n Italian sauced pasta, need a few carbs... Miss the romano