What's Cooking

[rvieceli]

looks good Oliver.

I think that might be what we call pork collar over here. Maybe?

Ron

 

[Cheese]

Sounds like a busy day. 
I hope you post a picture of the soup. 
I was just at the grocery store and saw this:

Funny, of those 3 items,  [crying]  the only item that got any real attention was the dehumidifier. I decided to build a small frame of 80/20 to support it as it weighs 70# before any ducting is attached.

So that puts the gutters on today's list and pushes the turkey soup out to Friday or Saturday.

That package of wild rice that you've shown is cultivated. The clue being "paddy grown", which means farmed. 90% of the wild rice sold in the US is cultivated product. Cultivated wild rice and naturally grown wild rice are actually 2 completely different items. Their appearance is different and their taste is different. In Minnesota, the natural wild rice is usually hand harvested by native Ojibwe using canoes and poles. Some people prefer the taste of cultivated over the taste of natural. The flavor of the naturally grown variant will change depending upon its growing conditions. I like them both.

The whole Great Lakes region, including the US side & the Canadian side are producers of natural wild rice.

 

[GoingMyWay]

Too bad that the turkey soup got pushed back all the way til Friday or Saturday.  Why not make the stock and "set it and forget it" while you clean the gutters?

I reckon I've only eaten cultivated wild rice - particularly with most of my wild rice consumption being from an Uncle Ben's box.  That's good information to know about the difference.  I'll have to seek out some naturally grown wild rice from the Great Lakes Region, though I suspect I won't like it since I'm so accustomed to the cultivated stuff.

Last night I made deep fried pork chops, gator bites, sauteed green beans, chinese broccoli, and jambalaya.

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[peter halle]

Concerning "Wild Rice", it used to be common here to be able to buy the Wild Rice in small boxes (Normally on the top shelf of grocery stores by the way.)  Those days are now gone in my area.

Wild rice is actually a grass seed by the way.

I hate rice but love wild rice and ironically I started looking on the internet a few weeks ago to find what I could once find locally.

Peter

 

[peter halle]

And to follow up, one of the many great internet vendors I learned about thru FOG members is nuts.com.  I have never had an issue and they are fun and quirky.

They sell cultivated wild rice!  Here is a link:  https://nuts.com/cookingbaking/rice/northern.html

Peter

 

[Cheese]

Dwelling on the naturally grown wild rice vs paddy grown wild rice saga, here are a couple of photos to help identify the two rices (grasses).

In the first 2 photos, the naturally stream/river/lake grown rice is lighter in color and tan or gold hued as opposed to the dark brown or even almost black paddy grown (cultivated) wild rice.

Photo 3 is cultivated.

Photo 4 is naturally grown.

Also a sure sign is to look at the cooking times on the package. Paddy grown will be 50 minutes or longer, while naturally grown will be 30 minutes or shorter.

Also of note for those brown rice aficionados out there, here's a comparison between cultivated wild rice and brown rice. The naturally grown wild rice has even fewer carbs, calories & fat plus more protein than paddy grown wild rice.

1C - Cultivated Wild Rice:
Carbohydrate - 35g
Calories - 166
Total Fat - .6g
Protein - 6.5g

1C - Long Grain Brown Rice:
Carbohydrate - 44.8g
Calories - 216
Total Fat - 1.8g
Protein - 5g

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[six-point socket II]

Made a vichyssoise today, after that: duck breast, potato croquettes and warm apricots.

Yeah, I love cordless ... even or especially in the kitchen ...

Kind regards,
Oliver

 

[GoingMyWay]

Last night we made a ginger pork salad with ginger miso soup and some seasoned rice.

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[Cheese]

Harkening back to the wild rice theme, took a photo of the current local prices for cultivated wild rice and naturally grown wild rice.

Hand harvested...$12
Cultivated...$7
Cultivated shards...$6

I know...this hurts if you're outside the local area.  [crying]

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[tjbnwi]

Oxtail bourguignon.

Tom

 

[Cheese]

And harkening back even further, here's the local selection of Akaushi beef. The rib eyes are to die for but the flank steak is the most tender and flavorful I've ever had. Also check out the marbling in the New York strips.

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[Cheese]

Oxtail bourguignon.

Not a fan of ox tails but they do look good, the sauce looks very rich and concentrated.

 

[Cheese]

Hoisin Shrimp with Bok Choy, Shiitakes & Peppers:      Simple to make and delicious...healthy too. [cool]

Bok choy first.

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Add peppers.

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Add shiitakes.

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Drizzle on sauce and sesame oil.

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Roast @ 450º for 15 minutes.

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Add shrimp for additional 5 minutes.

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Plate over wide cellophane noodles, add sauce & some fresh basil.

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[GoingMyWay]

That's an interesting cooking technique.  I'd normally think to always stir fry a dish like that.  Baking in the oven seems really easy and convenient.  I'd never have thought to bake it.

Saturday night we made Gamjatang (Korean Pork Neck Bone Soup).  Sunday morning my wife used the leftover rice to make a fried rice with XO sauce.

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[Gregor]

Hoisin Shrimp ...healthy too.

Only when you skip the shrimp.
In case you want to stay blissful as you want to continue to eat them: don't research how they are farmed.

 

[Cheese]

Hoisin Shrimp ...healthy too.

Only when you skip the shrimp.
In case you want to stay blissful as you want to continue to eat them: don't research how they are farmed.

Yea, ain’t that the truth... [scared]

This reminds me of my first year in college when I needed to get a “good paying part time job” to help pay for the expenses. I hired on as a butcher and a smoker for a local sausage maker. One of the perks of the job was that every day I worked, I could go into the coolers and pick any meat product to cook for my dinner/lunch.

Unfortunately, after seeing how these ground meat products in casings were produced, I lost any interest in eating any of them.

It took 4-5 years after I quit before I mustered up the courage to actually, once again, eat a brat or a wiener.  Sometimes it’s just “too much information”.

50+ years later the single mention of “head cheese” still gives me the willy’s.

 

[GoingMyWay]

Last Sunday we had a bit of a fail with what was supposed to be Hungarian Goulash with Spatzle and Braised Red Cabbage.  The braised red cabbage didn't make it as the cabbage got scourged somehow, the goulash was salty, and the spatzle didn't come out that nicely using a ricer (last time I squeezed it out of a ziploc and cut it with a knife).  It's a shame since the same meal was a real success back in April.

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Tuesday I may Fettucine Alfredo with chicken.

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Tonight my wife made Vietnamese Beef Noodle Soup (pho).

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[Cheese]

This meal is totally out of my expertise, but I’d think [member=61712]six-point socket II[/member] will weigh in and make some sense out of the mayhem.

 

[GoingMyWay]

Here are the pictures from when we made it back in April.

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We used the same recipe for the goulash, but I don't remember what technique or recipe we used for the braised cabbage.  Neither of the 2 recipes for red cabbage that I had in my browser history look like what we used, at least from a recipe/technique perspective.

 

[Tinker]

Last Sunday we had a bit of a fail with what was supposed to be Hungarian Goulash with Spatzle and Braised Red Cabbage.  The braised red cabbage didn't make it as the cabbage got scourged somehow, the goulash was salty, and the spatzle didn't come out that nicely using a ricer (last time I squeezed it out of a ziploc and cut it with a knife).  It's a shame since the same meal was a real success back in April.

When we first married, my wife had not previously done a lot of cooking. But shows game to learn. The first few dishes she tried were German meals. She first tried making Goulash with Spatzle. I liked her result. We have  had variations of the meal over the years.

Next, she included kartuffleclaisse (sp?) with a meal. Those came out teriffic as far as I was concerned. She was not satisfied. "They didn't hold together" was her complaint. She has since learned how to get them to "hang together" as she wanted.  However, whatever she uses to get them to stay solid, as she expects, has  not anything towards improving flavor. They are still good, but not as great to my taste as her very first attempt.

She is still a good cook, but with just the two of us rattling around, she does not have the energy to prepare as she used to do. When we have company, that is her time to shine.
Tinker