New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
Singlemalt
Well-Known Member
I'd eat and enjoy everything you mentioned if the raisins were a dry pile next to the main
C. Nesbitt
Well-Known Member
That sounds like a fantastic pilaf. I lost the recipe but used to have one for pheasant that included golden raisins, cinnamon sticks and orange juice. Pheasant was lightly browned then poached in a juice mixture. It really took the gameyness out of the pheasant to the point my wife would eat it.
I mainly make jerky and pot pies with pheasant now but the golden raisins reminder has me wanting to track down that recipe.
What's the name of the cook book?
I love Indian food. I'm stuck on Lobster Bhuna. Trying to get it exactly as I used to order it from Paul Bhalla's in Westwood. I'm close LOL. Do you happen to have any good Bhuna recipes?
The top book, Indian Cookery, got me started and the others followed. All my cookbooks are hard used, no display pieces so they aren't pristine condition. Now I mostly use the internet like this guy:
shnkrmn
Well-Known Member
Lobster bhuna sounds delightful. Do you follow any Indian cooks on YouTube? I mostly cook Chinese and Thai now and there are really great cooks on these days.
I also subscribe to New York Times cooking. My current favorite paper cookbook is The Food of Sichuan by Fuschia Dunlop. I cook from that a couple times a week or more.
I also subscribe to New York Times cooking. My current favorite paper cookbook is The Food of Sichuan by Fuschia Dunlop. I cook from that a couple times a week or more.
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shnkrmn
Well-Known Member
Yeah it almost has a clay dirt aroma. I love it.
C. Nesbitt
Well-Known Member
Same, we use the internet too much lately because it’s so easy to pull out the phone. But I love my cookbooks and my wife’s box of recipe cards.
Hard use on several with soy sauce and oil stains, plus rippled pages from moisture, along with notes in the margins on a bunch of recipes. “Rode hard and put away wet” we like to say.
drsaltzman
Well-Known Member
Nothing beats a hardcover cookbook.
drsaltzman
Well-Known Member
Shitake Chow Fun and home made pan fried veggie egg rolls.
xtsho
Well-Known Member
I keep a Microsoft Surface tablet on the counter in the kitchen. I was going to mount it on one of the cupboard doors but haven't got around to it. Comes in handy when needing a youtube video for something I'm cooking. Especially things like making Chinese dumplings in different shape.
Now that's my kind of cooking. Reminds me that I need to make another batch of spring rolls. Dry or fresh noodle? It's OK to cheat and use dry.
I also need to put Douchi on my shopping list as I'm out.
drsaltzman
Well-Known Member
Occasionally I'll make them from scratch. Select company only.
But with Uwajimaya so close I usually buy their fresh noodles. Only way to go.
I get the fresh black beans in the bag there too.
But with Uwajimaya so close I usually buy their fresh noodles. Only way to go.
I get the fresh black beans in the bag there too.
xtsho
Well-Known Member
I remember when Uwajimaya was one of the few stores in the Portland area carrying asian foods. I used to go there often when I was living out on that side of town. They have or at least had last time I was there a decent live seafood section. There was also Manilla Market but I'm going back decades now. I'm a few blocks away from a Hong Phat that fills up an old Safeway store. Fubon is 5 minutes away and the old Fred Meyers on Division and 82nd is a large Asian market now as well. Plus there are small shops everywhere.
I follow Latif’s Inspired.
For Thai cooking I highly recommend this book:
Thai Cooking: From the Siam Cuisine Restaurant: Aksomboon, Kwanruan, Aksomboon, Somchai, Hiranaga, Diana: 9781556430749: Amazon.com: Books
Thai Cooking: From the Siam Cuisine Restaurant [Aksomboon, Kwanruan, Aksomboon, Somchai, Hiranaga, Diana] on Amazon.com. *FREE* shipping on qualifying offers. Thai Cooking: From the Siam Cuisine Restaurant
www.amazon.com
Also Pailin at Hot Thai Kitchen: https://hot-thai-kitchen.com/
What are your favorite Thai books or links?
I keep my old iPad staged by the kitchen LOL!I keep a Microsoft Surface tablet on the counter in the kitchen. I was going to mount it on one of the cupboard doors but haven't got around to it. Comes in handy when needing a youtube video for something I'm cooking. Especially things like making Chinese dumplings in different shape.
Now that's my kind of cooking. Reminds me that I need to make another batch of spring rolls. Dry or fresh noodle? It's OK to cheat and use dry.
I also need to put Douchi on my shopping list as I'm out.
C. Nesbitt
Well-Known Member
Simply Thai by Wandee Young is my go to. The recipes I’ve made from it have all been good, but the Chicken Satay is a huge hit. We usually double or triple the recipe for that one and serve it to a bigger group. Thai basil is a must for cooking at our house. I grow it most years because it’s sometimes hard to find in Michigan, generally I could always find it in SoCal though.
drsaltzman
Well-Known Member
Great live seafood.
Fresh poke is very good too.
It's convenient and well stocked.
Manila building is still there but they've been closed a while.
Lots of Indian markets around here now.