Author Topic: Ethnic and Regional Cooking  (Read 85061 times)

Offline euge

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Re: Ethnic Cooking
« Reply #360 on: April 15, 2010, 01:18:04 AM »
Ok finished the thread last night. The E. Euro comfort food I like. Rich but fairly healthy. I like noodles. Pho... ;D

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Offline capozzoli

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Re: Ethnic Cooking
« Reply #361 on: April 16, 2010, 05:39:18 PM »
Pho is on my list. I have made it but the broth comes out dark and rich, not light and clear like the Vietnamese make it.

Ethiopian tonight.

Quick Injeras: Mix fresh water, 1 part teff flour to 2 parts Aunt Jemima self rising flour and a pack of dry bread yeast. Let rise for an hour or two. Mix to a crepe batter consistency.



Take some veg oil and pour some in a little bowl. Dip in a paper towel and wipe a coating of oil onto a nonstick pan over med. heat.

Ladel in the batter starting at the center of the pan and work your way out in a spiral motion. Tilting the and twirling the pan to spread out and form a thin layer of batter. When dry on top and the sides starting to pull away lift out the injera and wrap it in a towel. They will feel a littl crispy at this time but dont wrry they will soften up after they sit under the towel for a while.








Left to right is t'ibs w'et (beef and pepper stew) Dinich w'et (potato stew) and azifa (lentil stew)






siksikosh (oxtail stew) This is usualy made with short ribs but oxtails are used too.




viola!







Beer, its whats for dinner.

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Offline nicneufeld

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Re: Ethnic Cooking
« Reply #362 on: April 16, 2010, 05:48:28 PM »
Wow, cap, that's like 4 main dishes in one night.  If I made that much food we'd be eating on it for a week!  Actually, I'd be eating on it for a week...my wife isn't a great fan of leftovers past about a day.

All looks great though...break out the tej!

And love the ubiquitous board book in the 4th pic.  Very much understand!  :D

Offline capozzoli

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Re: Ethnic Cooking
« Reply #363 on: April 16, 2010, 06:01:26 PM »
No left overs either. Its all gone.

Some of the guys from work came up and helped us out killing it.
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Offline bluesman

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Re: Ethnic Cooking
« Reply #364 on: April 16, 2010, 08:08:59 PM »
Super Wow Dude. How much time did it take to prepare and clean up. I bet it was worth every minute. Looks fantastic.

The key is the wrapping presentation. That brings it all together (literally too). The SNPA is the icing on the cake my friend!
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Offline redbeerman

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Re: Ethnic Cooking
« Reply #365 on: April 21, 2010, 04:36:30 AM »
Curry shrimp (carribean style)



w/ beans and rice

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Offline euge

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Re: Ethnic Cooking
« Reply #366 on: April 21, 2010, 10:47:51 AM »
Is there coconut milk in that there shrimp curry? Salivary glands working overtime. Post the recipe please?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline redbeerman

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Re: Ethnic Cooking
« Reply #367 on: April 21, 2010, 01:22:15 PM »
Is there coconut milk in that there shrimp curry? Salivary glands working overtime. Post the recipe please?

shrimp 1/2 lb. per person
onion 1/2 large sweet per lb. of shrimp
parsley
1 tsp. turmeric
salt to taste
pepper to taste
crushed hot pepper (I used dry cayenne this time, but I have used dried habanero as well) make it as hot as you like it.
olive oil
sweet green peas
1/2 cup coconut milk is optional (I forgot it this time, but will use it in the pad thai I make tomorrow)

sautee onion and herbs and spices until onion is soft.
Add shrimp.  Cook until just done.
Add peas.  Cook for two or three minutes.
Add cocnut milk and simmer for about five minutes.
Serve with rice and beans,  Plantains if you have them.  Make sure the plantains are ripe though, because they suck if they're not.  The rice and beans are cooked with garlic and onion, S&P, one crushed allspice seed.  The rice is cooked in chicken broth.
« Last Edit: April 22, 2010, 04:12:14 AM by redbeerman »
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #368 on: April 24, 2010, 10:41:52 AM »
More on savory crepes.

A lot of people in this country dont know it but "real" manicotti is made with semolina crepes, not pasta tubes.

I mix half and half durum wheat flour and regular flour with a mixture of eggs and a splas of milk till it reaches a crepe like consistency. You dont want them to be to thick or they will break when you roll them.



For this batch I used a riccotta filling mixing riccota and locatelli and an egg or two. Also a little chopped Italian parsley.



Roll em up and set them on top of some gravy in an oven pan.

Cover them up with sauce and then some cheese on top. Bake till hot throughout.







Aw man are these good. Just warms my heart.


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Offline beerocd

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Re: Ethnic Cooking
« Reply #369 on: April 24, 2010, 02:47:06 PM »
Just adding to the crepe thingy - spinach, a white cheese sauce, and chicken or shrimp are a  pretty awesome combo. I just grease the pan, roll up the crepes with the spinach, sauce, and meat then cover with leftover white sauce and some extra mozzarella. Just bake to heat/melt everything.

!!! Cap has non-stick in his house  ??? ::) :P
The moral majority, is neither.

Offline capozzoli

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Re: Ethnic Cooking
« Reply #370 on: April 24, 2010, 05:53:22 PM »
I do, they are a crutch sometimes.

 I have never been able to turn out a decent injera witout non-stick. One thing non stick is good for is crepes. I have a regular iron crepe pan that works great but it is only 6".

Nothing wrong with nonstick pans. I just get better results with most cooking if the pans are regular. Plus I use metal cooking utensils. Im a metal guy and I cant bring myself to use a plastic spatula.
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Offline nicneufeld

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Re: Ethnic Cooking
« Reply #371 on: April 24, 2010, 06:50:48 PM »
I cant bring myself to use a plastic spatula.

Me frickin too.  I hate, hate HATE plastic spatulas.  I don't care if I have to throw out a pan after a few years, I'm not using a plastic spatula any more than I'll use a plastic chef's knife.

We have a non-stick griddle pan which is what we use for a variety of things, pancakes, chapatis, etc.  But for almost every other kind of stovetop cooking I prefer stainless. 

Offline beerocd

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Re: Ethnic Cooking
« Reply #372 on: April 25, 2010, 07:18:10 AM »
The non stick was just funny - we had a whole 'nuther thread on it where Cap rips off everyone's head for using it. And heaven forbid you mention crock pots.  ;)

How often(or do you) restock your spices? Obviously when you're out. But more importantly - say file' for gumbo(for example) which may not get used much. Do you do an annual restock of old unused spices?
The moral majority, is neither.

Offline capozzoli

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Re: Ethnic Cooking
« Reply #373 on: April 25, 2010, 08:39:40 AM »
Non-stick is for sissies. That is where you separate the men from the boys.

Crock pots? That is where you separate the chefs from the cooks.  ;D
« Last Edit: April 25, 2010, 08:55:23 AM by capozzoli »
Beer, its whats for dinner.

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Offline euge

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Re: Ethnic Cooking
« Reply #374 on: April 26, 2010, 12:02:53 AM »
Gawd those manicotti look awesome cap. That skillet looks restaurant grade.  ;)

I bought a non stick once per Alton Brown for omelette's but lost it in a move. What do ya'll think about a properly seasoned pan or griddle? Teflon coating's new (relatively) invention. Cast iron seasoned right is just about the perfect non stick IMO. Provided the proper temps are used.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman