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Post by acjade on Apr 23, 2006 19:38:00 GMT 7
I can't survive on Chinese food only. I lose my appetite and can't eat and get run down. We are definately twin sisters seperated at birth. Geez my father was a horny old B@stard. Today, because I'm heading off to Su zhou on Wednesday morning I used up the supplies in the 'fridge so I had chargrilled marinated calamari and salad and mashed potatoes with spring onions... what us Irish Catholic odds and sods call champ. With a knob of butter and black pepper. I also made a pot of pumpkin soup and a chicken soup to put in the freezer to have on hand when I return.
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Post by George61 on Apr 23, 2006 20:09:20 GMT 7
My cooking equipment consists of a tinny, one burner gas "stove", and a rice-cooker. Preparing a meal for any guests requires a vast amount of juggling skill....but I have done it. Normally, I look upon food as fuel. It is necessary and I have to make it. Luckily, I have a cast-iron gut, and can eat just about anything. My usual method is to choose a meat, then combine it with whatever vegetables are available. Great in winter! Just add extra ingredients the next day. Summer coming, so I have to cook the meat beforehand and store it in the fridge for salads and sandwiches. My motto....cook once, eat three times.
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Post by acjade on Apr 23, 2006 20:18:17 GMT 7
I have a one pot burner too but I bought a mini grill plate as heavy as hell from Metro for steak and other grills. Cheap as chips. My 'fridge is still a bit full considering I'm going away for a week but I'll juice everything I haven't eaten by Tuesday. Take that back. Tomatoe sauce,horseradish, mustard, pineapple, pears and red spanish onions?
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Post by Lotus Eater on Apr 23, 2006 22:28:01 GMT 7
Not certain about the allergy theory DS - I had no hassles when I lived in Oz with western food. I can eat the noodles, jiaozi, mianbao, mantou and the fried breads here. Not so much cheese of course. Maybe it's mental.
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Post by cheekygal on Apr 24, 2006 6:45:11 GMT 7
I dont like local flour. Everytime I make something, it doesnt come out the way it should be. I tried making Russian pancakes with it. They were fine - everyone loved it. BUT they were not the same. I tried different flour in China. And only imported flour suits. Woza, you mentioned borsch in another thread. Well, thank God, now in Beijing I can find beatroot. And I can make a real borsch It is not really cheap. But at least it exists!
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Post by cheekygal on Apr 24, 2006 6:49:22 GMT 7
As for Chinese food... I REALLY CANT STAND IT. Nothing personal. It is just the amount of oil and even if they dont stuff MSG in it, I can feel it even if it was just in oil they cooked the food in. MSG gives me horrible reaction: I feel like hangover next day - shaky and all. Once in a while I am forced to eat Chinese meals. I don't mind stuff like baozi or some snacks. And some dishes I even like. BUT they make me so so so sick afterwards.
*AHEM*
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Post by Lotus Eater on Apr 24, 2006 7:23:08 GMT 7
That's difficult. How do you manage while you are travellling? Not too many places outside Beijing, especially the remote palces can give you anywhere near western food.
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Post by acjade on Apr 24, 2006 7:43:10 GMT 7
. Well, thank God, now in Beijing I can find beatroot. And I can make a real borsch It is not really cheap. But at least it exists! Cheekygal: where do the beetroots come from? I love fresh beetroot. Part of growing up in Oz was the sliced tinned variety that just about everybody used in their salads and barbies. Golden Circle. Beetroot is really easy to grow and I've often wondered why it's not grown here.
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Post by Dragonsaver on Apr 24, 2006 17:47:19 GMT 7
. Well, thank God, now in Beijing I can find beatroot. And I can make a real borsch It is not really cheap. But at least it exists! Cheekygal: where do the beetroots come from? Beetroot is really easy to grow and I've often wondered why it's not grown here. I have suggested to one of the members coming over to bring some packages of seeds - then you can grow your own.
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Post by acjade on Apr 24, 2006 18:55:41 GMT 7
To whom are addressing the challenge of finding a garden plot in the Middle Kingdom, Dragonsaver? Me or Cheeky? If me, I'm up for the challenge to have some fresh beetroot. Thankyou.
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Post by Lotus Eater on Apr 24, 2006 19:07:29 GMT 7
It's strawberry season!! Had my first lot in a small restaurant out in the mountains on the weekend. Walked into the restaurant and saw other customers with them. Ordered a couple of dishes, and then asked for strawberries - the owners didn't have them, but organised a fuwuyaun to run down to the market for them. Came back, put them on a platter, shook a little sugar over them and gave them to us. People at the next table told them - not enough sugar (why do strawberries need sugar??), so they whipped them away and came back with a whole lot more sugar over them. Tasted great.
Went to the local markets yesterday and there are motorbike trailers full of strawberries. Bought a kilo plus and am now sitting eating nibbling on them as we write. No sugar - taste great.
Also bought a kilo of tiny tomatoes - these I like dipped in chili sauce and eaten as is.
Chinese fresh produce is really good - definitely from the farm to you - forget the days of transport, the fancy packaging, the sitting in the airconditioned supermarket. And I love buying stuff from the roadside stalls as well. Seasonailty of everything here is great.
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Post by Dragonsaver on Apr 24, 2006 19:08:08 GMT 7
To whom are addressing the challenge of finding a garden plot in the Middle Kingdom, Dragonsaver? Me or Cheeky? If me, I'm up for the challenge to have some fresh beetroot. Thankyou. I suggested to DollyO to buy some seeds for Woza as she was asking Dolly to bring some beets. I said it would be easier to bring the seeds. As far as garden plots - well, you may have to fight Woza for the seeds or share like good saloonites.
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Post by acjade on Apr 24, 2006 20:13:59 GMT 7
Dragonsaver, sharing's cool.
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woza17
SuperDuperBarfly!
Posts: 2,203
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Post by woza17 on Apr 25, 2006 12:38:00 GMT 7
My gut is really important to me and it is the middle of my body and if it is not happy I really can't function. Lotus go with your gut as you are obviously doing. It is the only sure fired way. I bought another juicer today as I dropped Tommy off at the dog's barbers for his summer cut. It is getting hotter and I see me drinking cucumber and watermelon drinks to combat the heat. Dollydear, don't worry about the avocadoes really. I bought 2 today at Jusco and for only 8 yuan. They were having a Thai food promotion at Jusco, so I bought some green curry paste and Thai sweet chilli sauce.
The beetroot I can rent a plot of land for the season but Cheekygirl will they grow in the Guangdong climate. If you do smuggle seeds bring basil seeds as well
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Ruth
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God's provisions are strategically placed along the path of your obedience.
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Post by Ruth on Apr 27, 2006 8:54:13 GMT 7
Strawberries are in the market but they aren't local yet. I'm waiting for the local ones as the price will be lower. Then I'm buying a truckload and making strawberry jam.
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Post by Mr Nobody on Apr 30, 2006 16:58:33 GMT 7
I think beetroot is a cold climate type veggie. Depends on the variety of seeds where it will grow.
Borsht is nice, but canned beetroot - Ewww!
MSG is found in most vegetables, such as celery, capsicum, onion, cabbages, chillies and tomato, all of which are high in MSG.
MSG doesn't do most of what it is supposed to do, it was a myth that has been fully exploded. The guy faked his data because he hated Chinese food or people or something, a USAnian so-called scientist. It was debunked in the 1990's. Chinese Restaurant Syndrome is caused by a fungus in the rice, not the MSG.
You can't be allergic to it, for example, since after it disassociates, it goes to glutamic acid, which is an essential amino acid. Can't be allergic to something that you will die if you don't eat it. It would actually be worse than being allergic to vitamin C.
You can, however, have too much.
I also just choose foods low in oils and fats as much as I can.
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teleplayer
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Post by teleplayer on May 3, 2006 4:32:22 GMT 7
This would have to come close to what would be The Raoul's Saloon Birthday Dinner with a Southwestern U.S. twist.
Shrimp with Tequila Cocktail Sauce followed by Margarita Shrimp Salad The main course would be Tequila Chicken Wrap and what's a birthday w/o a cake. Tequila Cake with Glaze
Recipes follow. Bon apetite!!
Shrimp with Tequila Cocktail Sauce
From The Tequila Cook Book The Arizona Republic Sept. 29, 2004 12:00 AM
Water 1 package shrimp boil (sold in the spice section of most supermarkets) 2 lemons (one cut in half, one quartered) 24 jumbo shrimp (about 1 1/2 pounds) 3 stalks celery, chopped 1 cup ketchup 2 tablespoons prepared horseradish (use more or less, depending on how hot you want the sauce) 2 teaspoons lemon juice 1 tablespoon tequila
Fill a large pot with water. Add shrimp boil and lemon halves. (Save quartered lemon for garnish.) Bring to a boil and add shrimp. Boil for about 7 minutes or until shrimp turn pink.
Divide the chopped celery among stemmed glasses. Arrange the shrimp in the glass or hang them over the side.
Combine ketchup, horseradish, lemon juice and tequila. Spoon sauce over the shrimp. Garnish with lemon wedges.
Makes 4 servings.
Approximate values per serving: 259 calories, 3 g fat, 259 mg cholesterol, 26 g protein, 20 g carbohydrates, 2 g fiber, 996 mg sodium, 11 percent calories from fat.
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Margarita Shrimp Salad
From Mark Simonek of Coach & Willie's The Arizona Republic Sept. 29, 2004 12:00 AM
2 teaspoons olive oil 8 ounces peeled shrimp 1/4 cup tequila 2 tablespoons pineapple juice 2 tablespoons lime juice 2 cups torn iceberg lettuce 2 cups torn romaine lettuce 1 cup chopped fresh pineapple 1 cup chopped mango 1/2 cup chopped jicama 1/2 cup chopped avocado 1/4 cup diced tomatoes 1 tablespoon chopped fresh cilantro Salad dressing of choice
Coat a saut¨¦ pan with olive oil. Over medium-high heat, saut¨¦ shrimp in tequila, pineapple juice and lime juice until no longer pink, 3 to 4 minutes.
Drain shrimp and let cool.
In a large bowl, combine remaining ingredients and toss well. Add shrimp to salad.
Makes 2 servings.
Approximate values per serving (excludes dressing): 409 calories, 7 g fat, 172 mg cholesterol, 26 g protein, 47 g carbohydrates, 6 g fiber, 184 mg sodium, 18 percent calories from fat.
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Tequila Chicken Wrap
From Mark Simonek of Coach & Willie's The Arizona Republic Sept. 29, 2004 12:00 AM
1 teaspoon olive oil 1/2 cup chopped cooked chicken 1 pinch garlic powder 2 tablespoons lime juice 1/4 cup tequila 2 slices (about 1 ounce) jalape0Š9o Jack cheese 1 flour tortilla 1/2 cup shredded lettuce 1/4 cup diced tomato
Coat a saut¨¦ pan with olive oil and heat over medium heat. Saut¨¦ chicken strips, garlic powder, lime juice and tequila until warmed through and liquid cooks off a little. Top mixture with cheese; heat just until cheese starts to melt. Spread mixture on tortilla and top with lettuce and tomato. Roll up and cut in half.
Makes 1 serving.
Approximate values per serving: 538 calories, 19 g fat, 90 mg cholesterol, 33 g protein, 26 g carbohydrates, 2 g fiber, 418 mg sodium, 43 percent calories from fat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tequila Cake with Glaze
From The tequila Cook Book by Lynn Nusum The Arizona Republic Sept. 29, 2004 12:00 AM
2 cups sugar 1 cup butter 4 eggs, lightly beaten 1 cup milk 3 1/2 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 1/4 cup tequila
For the glaze: 1 cup light brown sugar 1 cup dark brown sugar 1/4 cup water 1 pinch salt 1/4 cup tequila 2 tablespoons Grand Marnier
Heat oven to 325 degrees. Cream sugar, butter and eggs together in a large bowl. Stir in milk, then add flour, baking powder and salt, and beat. Add tequila and beat well until smooth and shiny.
Fold batter into a greased and floured Bundt pan. Bake for 1 hour, or until a toothpick inserted in cake comes out clean. Remove from oven, let cool, then turn cake out onto a serving plate.
For the glaze, pour the sugars, water and salt into a saucepan and bring to a boil. Cook until the mixture becomes semi-caramelized (the sugar melts and mixture starts to turn clear), about 3 to 4 minutes. Remove from heat; stir in tequila and Grand Marnier. Pour over cake while glaze is warm.
Makes 8 servings.
Approximate values per serving: 791 calories, 26 g fat, 156 mg cholesterol, 9 g protein, 121 g carbohydrates, 0 fiber, 502 mg sodium, 31 percent calories from fat.
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Post by cheekygal on May 5, 2006 2:35:08 GMT 7
I dont know where beetroot comes from, may be even Russia ;D
Travelling... I usually make some sandwiches, buy instant noodles, take vegies, fruit and juice. While travelling I don't eat much
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Post by acjade on May 6, 2006 19:03:28 GMT 7
Nor me, Cheeky Gal but I have a nibble at what's offered.
The last twenty=four hours I've defrosted a chicken soup and ate it with toast and vegemite. And vegemite and vegemite. I'm feeling like I could try out for the women's gymnastic team in 2008.
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Post by cheekygal on May 7, 2006 23:58:59 GMT 7
Well, I'm not an aussie, I would never understand vegemite... my south african friends love it too. At least I know over 30 recipes of food made of/with potatos! ;D
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Post by Mr Nobody on May 8, 2006 0:42:48 GMT 7
And, if need be, vodka!
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Post by acjade on May 14, 2006 8:34:27 GMT 7
I'm on the lookout for some different sandwich fillings. Not Chinese style.
I've just made a chicken and walnut sandwich with iceberg lettuce shreds. Any ideas tried and true?
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Post by George61 on May 14, 2006 9:53:15 GMT 7
Cheese and Vegemite!
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Post by acjade on May 14, 2006 9:56:47 GMT 7
A classic. And I've had quite a few of those since the May Day bacchanalia.
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woza17
SuperDuperBarfly!
Posts: 2,203
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Post by woza17 on May 15, 2006 15:40:06 GMT 7
AJ coriander pesto, grilled marinated eggplant strips, freash tomato slices, sprinkled with ground roasted sesame and sunflower seeds, spanish onion. for lunch today I made Thai chicken green curry. Brilliant.
I have invited some of my students for lunch in 2 weeks and I think I will make the same curry, lot of the students are from Hunan
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