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PostPosted: Wed Jan 29, 2014 1:09 pm 
Avisaru
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Carbonade! Great!

The recipes I know use more regular beer (Leffe, to be specific). We drink the Trappist beer instead.
Adding a bit of sugar (or even gingerbread!) is traditional in French Flanders, though not everyone likes the sweet and savoury taste.


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PostPosted: Wed Jan 29, 2014 1:51 pm 
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I am so glad to find out this is not a aged-babe thread.


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PostPosted: Wed Jan 29, 2014 2:40 pm 
Avisaru
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PostPosted: Thu Jan 30, 2014 8:53 am 
Avisaru
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PostPosted: Thu Jan 30, 2014 9:36 am 
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PostPosted: Sat Feb 01, 2014 5:34 pm 
Sanno
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PostPosted: Sun Feb 02, 2014 12:25 pm 
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PostPosted: Mon Feb 10, 2014 10:44 am 
Smeric
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I bought this oyster sauce from this China shop run by this China lady. But it's different than the oyster sauces other stores carry. This one is really watery and salty (and has an awful smell), and doesn't make a sauce on it's own. Does anyone have any suggestions on what I should do? Like, should I mix it with some corn starch or potato flour before adding to the wok?

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PostPosted: Fri Feb 14, 2014 7:14 am 
Avisaru
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I only know the thick gloppy kind myself too.

I would add it in small quantities to my wok dish, like fish-sauce. Contrary to common belief a wok dish doesn't need to be saucy. If you just have vegetables and some protein, the most important thing is that they are well-seasoned (like ginger, garlic, soy sauce, your oyster sauce, some spicy stuff), and you don't really need a saucy consistency with that.

Alternatively you could ask the china lady how to use it, though communication is sometimes a problem with people in chinese stores, in my experience...


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PostPosted: Mon Feb 17, 2014 1:19 pm 
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PostPosted: Mon Feb 17, 2014 2:20 pm 
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PostPosted: Tue Feb 18, 2014 2:09 pm 
Avisaru
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woks have a million uses! I second Dewrad's request for clarification

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PostPosted: Tue Feb 18, 2014 3:04 pm 
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PostPosted: Wed Feb 19, 2014 1:44 pm 
Smeric
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It's a dish that has been woked. :S

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PostPosted: Wed Feb 19, 2014 2:16 pm 
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PostPosted: Wed Feb 19, 2014 4:38 pm 
Smeric
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Neither are 'medal' or 'podium'.


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PostPosted: Thu Feb 20, 2014 8:10 am 
Sanno
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Cogent points, validly raised.


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PostPosted: Sun Feb 23, 2014 11:20 am 
Avisaru
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Wok can also be used as a verb in Dutch, wokken. However we usually don't wok at home, but we go out wokking at wok restaurants, which serve quite good Westernized asian food. You can collect your favourite ingredients and get them wokked by wok-chefs.

If you choose a good restaurant it's really not half bad, though there are many very mediocre ones out there. Very many.


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PostPosted: Sat Jun 07, 2014 6:34 pm 
Sanno
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Made a really good 'jambalaya' today. Inverted commas because it's not authentic cajun/creole cuisine, and is good only in the sense that it tasted nice.

Onion, celery, pepper, chopped tomatoes, dash of red wine, failed attempt at 'vegetable stock thickened with roux' that looked good for a moment but ended up 'vegetable stock with small lumps of roux in it' (wasn't an issue, though, the lumps all went away eventually after it had been added, some sugar, salt, pepper, plenty of cayenne pepper, oregano, a small amount of cloves, and garlic and chervil, and some chunks of (fairly cheap) chorizo and saucisson sec, along with some pearl barley (meant to end up half as much barley per portion as I'd normally eat). Cooked in a slow cooker. Then, later (but still for much longer than normally advised for cooking fish) salmon, and and cumin. [The salmon had been frozen for ages, and hastily defrosted, so I didn't feel guilty about intentionally over-cooking it - the idea was to add bulk and texture and a general fishiness, rather than to have pristine bits of delicately-flavoured salmon]. Almost at the end, added some shredded crab.

Took out a portion and added it to separately-cooked rice (a half-portion, due to the barley already in the main jambalaya (and yes I know real jambalaya is meant to have the rice cooked in it, but that doesn't work in a slow cooker)). Still have at least one more portion for tomorrow.

Anyway, it was seriously delicious. Distinctive, too - between the crab and the salmon there was a real sharp note, but balanced by the rest, and not off-putting (as some of my previous attempts to slow-cook fish have been). Won't win any points for subtlety, I guess, but really good.

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PostPosted: Sun Jun 08, 2014 8:43 am 
Smeric
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What is this thread about?

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PostPosted: Sun Jun 08, 2014 9:08 am 
Lebom
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I understand your confusion; it seemed a reasonable assumption that it was about female ancestors of advanced years, but clearly I was mistaken.

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PostPosted: Sun Jun 08, 2014 9:40 am 
Smeric
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Cooking, it seems.


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PostPosted: Sun Jun 08, 2014 3:27 pm 
Avisaru
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This is a cooking thread, so named (methinks) because people tend to get the bulk of their recipes from grandparents and parents.

Anyways, nothing entirely new cooking-wise from me, but I've been doing a lot of the "usual" recipes. Probably will be looking at doing some steaks tomorrow because steak yum-yum.

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PostPosted: Tue Jun 17, 2014 4:26 pm 
Avisaru
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And, speaking of recipes, I think I've gotten a good aïoli recipe down. Tastes like I should add more garlic sometimes, but whatever.

Aïoli au vampireshark
Produces about a cup or so of stuff.

4 egg yolks
1 cup/~250 ml extra virgin olive oil (make sure it's extra virgin! In my experience, if it's not, it won't set well.)
1 tlb./~15 ml white wine vinegar
fuckton of freshly grated garlic to taste

1.) Separate egg yolks and let them stand for about an hour to get to room temperature. Beat them a little bit with a wire whisk to get them liquefied.
2.) Add vinegar and beat a little more.
3.) Add garlic. Beat a bit more.
4.) While continuously beating with a whisk, slowly add the olive oil in a thin stream. Keep beating until all the oil is incorporated into the emulsion; do not stop beating.
5.) Store in refrigerator for up to four weeks. Enjoy with things like fish, steaks, or other things with flavor on their own. (Not good with chicken, for example.)

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PostPosted: Sun Jun 22, 2014 8:49 pm 
Avisaru
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A recent discovery: halloumi cheese chopped into flakes & fried makes an excellent non-meat bacon substitute.

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