TheMatt
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Everything posted by TheMatt
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The next science experiment: what about cooking pasta in red wine in...The PastaBoat™‽
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Now, as a scientist, I say we must kill the spontaneity! We must try varying amounts of wine, various types of wine (red, rose, white, sparkling), &c. Actually, this sounds like a perfect experiment for the Cook's Illustrated folks...
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Yep. The plain/sushi rice setting. Maybe I should try the 'quick' setting to see what the texture difference is... -
This one is pretty easy. I followed a recipe from a rice cooker book (for cooking millet), but I searched around online and found this recipe for...Greek millet tabbouleh! And it's essentially what I did. I cooked up two cups of millet actually (which is a *lot* of millet) and added a big cucumber, a red onion, pitted Kalamata olives and some artichoke hearts from one of those cold bars at the store, a pack of dill, a bunch of Italian parsley, a couple lemons, salt and pepper. Frankly, millet is a pretty bland grain, so that also makes it versatile. I'm going to try a "dessert" milllet soon wherein I cook the millet in, say, orange juice. Just to try it. Oh, and don't skip that toasting step. I tried it without once and it just didn't taste as good. And using a rice cooker is a good idea. Overcooked millet is...ugh, but a rice cooker makes it pretty simple to cook up well.
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I'm actually going to be a +0 today, but I'm still coming. Food!
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Well, the millet tabbouleh has morphed into some sort of Greek millet salad. It soon became a "that's a vegetable, let's throw it in!" type of salad as I looked through the fridge. Also: two cups of raw millet is about all a 1-L rice cooker can do. It was...very close to the top of the bowl when cooked.
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The latest QPF from the HPC thinks we'll get about a 1/4- to 1/2-inch of rain on Sunday. That bodes well for a dry-ish picnic. That said, going forward, they're forecasting 6-8 inches total over the next 5 days...
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But what about toilet paper? That's the fourth corner of the preparedness panic square!
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My experiments with vegan baking haven't been that effective. I'm thinking I'll switch to a gluten-free millet tabbouleh. That said, I might bring some baklava since, well, these picnics are the only time I buy it and treat myself to it!
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Most recipes I've seen have shiitake mushrooms and Chinese chives as the main "bulk" of the filling. That said, I know some veggie dumpling recipes I've seen also have cellophane noodles as an ingredient (but that might be more Korean?). I guess I might have to investigate Meiwah sometime!
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Well, I had success recently making some millet tabblouleh. Quite good, and vegetarian (lacto- at least). But, it does need refrigeration at least up to the point of service. Then I think it might be better at room temperature.
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I'll hoping I'll be able to make it, maybe +1. Not sure what I'll bring, but my +1 is a vegan, so I might try and do some vegan baking (or let Sticky Fingers do so for me... )
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If you need someone to help you taste-test, I'm available.
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Back when I went a few months back, I got there a hour or so before it opened. I also had an iPhone full of podcasts and a nice day to wait, so I didn't mind. Saturday night will be a big night so think earlier rather than later.
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And those cool sushi rice ball makers. So all they have to do is put fish on pre-made balls.
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Well, after that report, I'm definitely heading there soon. Do you (or anyone) know if there's a website? Menu online?
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Nuts, saw this too late. I did get some good laksa at Satay Sarinah, so it wasn't a soup-free night. What did you think of Tanpopo?
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I was just about to post something like this. I went to A&J for lunch and forgot this was there. I might have waited for it to open, otherwise. Can't wait to hear if it's good.
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I went by Mediterranean Bakery this evening and they do indeed have halloumi, at least two different brands (I remember Christis). Each sells for $10.99/lb it looked like. There might have been a brandless (bulk, perhaps) as well. They also carried a big assortment of kasseri (Greek, Turkish, Hungarian?...lots), as well as kefalotyri and one other I can't remember (kefalograviera?). Of course, I don't know how their halloumi compares to what you got at HT, but if you like it, it seems like a bit of a good deal!
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This page on cheeses for saganaki lists quite a variety of grillable cheeses. That said, the only one other than halloumi that I can say I'd consider common is kasseri, they might be more expensive due to their relative rarity. But, as zoramargolis says, a market like Mediterranean Bakery, would be a good place to search them out. I'm fairly certain I've seen halloumi there (maybe two or three brands), but I can't remember pricing info. If I go by in the next couple days, I'll reply here with the prices.
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Grah! Happening the one week of the year I travel for work. I'm already jealous of everyone who will be going!
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I'm also a fan of the mint+ricotta salata with watermelon salads.
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Sadly, I am out. I tried to work things around, but it's a no-go. I hope someone takes pictures so I can be duly jealous of you! *shakes fist*
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This weekend they are running a chef's special of which led to a question: has anyone ever had 'cha om'? I've always heard acacia pennata was a food like durian, tastes good, but hell on the nose to prepare.
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Hearing about the (possible) menu has inspired me to see if I can make it as well... Time to do some thinking/shuffling this weekend!
