I am impressed. You're not crazy at all, Antipova!
Featured by EdenFantasys
#EdenCooks - Homemade Eggrolls - Mon June 18, 8pm EST
06/18/2012
Quote:
That's so cool! Is it crazy that I would love to go there?
Originally posted by
Antipova
I usually really enjoy working with dough... so many tactile pleasures. I'm glad it looks as nice as it feels!
When you've got a free pan on the stove, heat it up and add a bit of oil. Throw in the pork bits and let them cook ... more
When you've got a free pan on the stove, heat it up and add a bit of oil. Throw in the pork bits and let them cook ... more
I usually really enjoy working with dough... so many tactile pleasures. I'm glad it looks as nice as it feels!
When you've got a free pan on the stove, heat it up and add a bit of oil. Throw in the pork bits and let them cook thoroughly.
Mix the sugar, cornstarch, and soy sauce in a small bowl, and pour them over the pork to make a slippery coating, which will make the pork especially tender.
When they're thoroughly cooked, set them aside in a bowl.
Trivia: You all should open this article in another tab and check out the pictures. Day Out: The Mushroom Tunnel.
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When you've got a free pan on the stove, heat it up and add a bit of oil. Throw in the pork bits and let them cook thoroughly.
Mix the sugar, cornstarch, and soy sauce in a small bowl, and pour them over the pork to make a slippery coating, which will make the pork especially tender.
When they're thoroughly cooked, set them aside in a bowl.
Trivia: You all should open this article in another tab and check out the pictures. Day Out: The Mushroom Tunnel.
less
06/18/2012
Quote:
AHA! I see you have a classic Chinese chef's knife too! Makes it feel more authentic, don't it?
Originally posted by
Antipova
Great!
Now that we've covered the "I'm a hardcore dork and want to make ALL THE THINGS from scratch" recipe, let's move on to the important parts. Chop your pork. Since you want an eggroll bite to be complete and ... more
Now that we've covered the "I'm a hardcore dork and want to make ALL THE THINGS from scratch" recipe, let's move on to the important parts. Chop your pork. Since you want an eggroll bite to be complete and ... more
Great!
Now that we've covered the "I'm a hardcore dork and want to make ALL THE THINGS from scratch" recipe, let's move on to the important parts. Chop your pork. Since you want an eggroll bite to be complete and easy (with no big pieces of pork following your bite as you pull the eggroll away) you're going to want to chop the pork relatively small.
First cut into sections across the grain, then do kind of a mincing chop all over the pork to get it to easy-to-eat size.
Trivia: Saprotrophic organisms (such as mushrooms) are typically composed of 80 to 90% water by mass---they therefore require quite moist growing conditions to break down their host materials.
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Now that we've covered the "I'm a hardcore dork and want to make ALL THE THINGS from scratch" recipe, let's move on to the important parts. Chop your pork. Since you want an eggroll bite to be complete and easy (with no big pieces of pork following your bite as you pull the eggroll away) you're going to want to chop the pork relatively small.
First cut into sections across the grain, then do kind of a mincing chop all over the pork to get it to easy-to-eat size.
Trivia: Saprotrophic organisms (such as mushrooms) are typically composed of 80 to 90% water by mass---they therefore require quite moist growing conditions to break down their host materials.
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06/18/2012
Quote:
Easier than pasta by far, from my experience. Durum is so hard to roll and work with, and even harder to cut, for me. I haven't made pasta I'd be ready to serve anyone yet, even after like 8 attempts---and while these eggrolls took a lot of time, I was at least happy to serve them on the first attempt. Tedious but not difficult. Pasta---that stuff's just persnickkety!
Originally posted by
pootpootpoot
Antipova, have you made pasta before? Would you say these wrappers are easier to make than, say, ravioli? My ravioli always turn out lumpy and sad
06/18/2012
Quote:
And shrimp are water bugs.
Originally posted by
Petite Valentine
But they're fungi
06/18/2012
Woah, those pictures are amazing! I particularly like the Pink Oysters. I wonder how the color's affected when they're cooked
06/18/2012
Quote:
I'm glad someone thinks so
Originally posted by
Melan!e
I am impressed. You're not crazy at all, Antipova!
06/18/2012
Quote:
UGH! I'm having shrimp for dinner, how could you?
Originally posted by
Kindred
And shrimp are water bugs.
06/18/2012
Quote:
YES!!!!!
Originally posted by
macho99
AHA! I see you have a classic Chinese chef's knife too! Makes it feel more authentic, don't it?
I got that last month for the Steamed Fish meeting. All of my cooking has felt so good, ever since---I don't even use my Wusthofs anymore!
06/18/2012
Quote:
That's cooler than the stuff that grows on logs around here.
Originally posted by
pootpootpoot
Woah, those pictures are amazing! I particularly like the Pink Oysters. I wonder how the color's affected when they're cooked
06/18/2012
Quote:
Those were my favorite too! I wouldn't eat them though, but nice to look at.
Originally posted by
pootpootpoot
Woah, those pictures are amazing! I particularly like the Pink Oysters. I wonder how the color's affected when they're cooked
06/18/2012
To prepare the garlic butter shrimp, see where your shrimp begin. If you've bought de-shelled, de-tailed shrimp, all you'll need to do is mince some garlic. If your shrimp have shells and tails, get crackin'! We took the shells off our shrimp while they were uncooked, but we cooked them with the tails on and de-tailed them once they had cooled.
Prepare your shrimp to the necessary level, and chop garlic.
Heat some butter in a thick-bottomed pan. Add the garlic and fry until it's turning brown and fragrant. Add the shrimp and toss them around until they're all a nice pink.
on their way to pink...
Set them aside in a bowl. Keep all the juice because it's tasty. I'm giving a little spoiler by showing these with some other ingredients, because apparently I didn't take a picture of them finished alone. Remember to take their tails off if you haven't already.
The last step in your filling preparation can be to stir-fry your vegetables.
Trivia: Recently, China, Chile, India, and Indonesia have been producing button mushrooms in greater quantity, challenging established North American growers, decreasing their numbers from 357 in 1987 to 153 in 1997.
06/18/2012
Quote:
Do NOT dis the Wusthofs!
Originally posted by
Antipova
YES!!!!!
I got that last month for the Steamed Fish meeting. All of my cooking has felt so good, ever since---I don't even use my Wusthofs anymore!
I got that last month for the Steamed Fish meeting. All of my cooking has felt so good, ever since---I don't even use my Wusthofs anymore!
06/18/2012
Quote:
I'm curious about that too---and also what would be the best dishes to showcase them. I wonder how they cook up... one of the really nice things about the cloud ear mushrooms is that they keep a texture even after they're cooked (unlike button mushrooms, which seem to get really soft really fast.)
Originally posted by
pootpootpoot
Woah, those pictures are amazing! I particularly like the Pink Oysters. I wonder how the color's affected when they're cooked
06/18/2012
Quote:
I've always lusted over Wusthofs. Sadly, couldn't afford them. Maybe EF should stock some and we could use points for them? HAHA
Originally posted by
Petite Valentine
Do NOT dis the Wusthofs!
06/18/2012
Quote:
Oh, I still have them in a place of honor on my knife rack! I just reach for my Chinese cleaver first now...
Originally posted by
Petite Valentine
Do NOT dis the Wusthofs!
06/18/2012
Quote:
This omelet that uses them looks scrumptious, but sadly they don't look very pink once cooked but the bigger ones look very fluttery and delicate when sauteed, judgin by google images!
Originally posted by
Antipova
I'm curious about that too---and also what would be the best dishes to showcase them. I wonder how they cook up... one of the really nice things about the cloud ear mushrooms is that they keep a texture even after they're cooked (unlike
...
more
I'm curious about that too---and also what would be the best dishes to showcase them. I wonder how they cook up... one of the really nice things about the cloud ear mushrooms is that they keep a texture even after they're cooked (unlike button mushrooms, which seem to get really soft really fast.)
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06/18/2012
Quote:
Haha! I know, right? Mine were a gift from my mom. But this Chinese cleaver was only $15, so it's hard to complain about that!
Originally posted by
macho99
I've always lusted over Wusthofs. Sadly, couldn't afford them. Maybe EF should stock some and we could use points for them? HAHA
06/18/2012
Quote:
The cleaver is just very versatile. With the same knife you can slice, chop, and tenderize.
Originally posted by
Antipova
Oh, I still have them in a place of honor on my knife rack! I just reach for my Chinese cleaver first now...
06/18/2012
Quote:
Ooooohhhhhhh my goodness that looks delicious.
Originally posted by
pootpootpoot
This omelet that uses them looks scrumptious, but sadly they don't look very pink once cooked but the bigger ones look very fluttery and delicate when sauteed, judgin by google images!
...
more
This omelet that uses them looks scrumptious, but sadly they don't look very pink once cooked but the bigger ones look very fluttery and delicate when sauteed, judgin by google images!
less
But, how did they do that to that kiwi?
06/18/2012
The first step in using dried mushrooms from an Asian market is to rehydrate them. Put your dried mushrooms in a cup and cover them with twice their height of water.
(This should be one of your first preparation steps, so you don't have to wait for them to hydrate later.)
Once they are hydrated, chop them up into small pieces.
Heat up some oil and add the mushrooms to the pan.
Add your (rinsed) bean sprouts, toss the vegetables together. (Whichever vegetables you are adding, always add the most "sturdy" vegetables (like cabbage and carrots) first, and the most "fragile" ones (like bean sprouts) last.
Here are the filling components, hanging around waiting to be united:
Whip up a slippery mixture with water and cornstarch so your vegetables will have a nice coating to help them be a cohesive part of the eggroll filling. Add it while they are still over heat.
Add a drizzle of sesame oil for extra nutty flavor.
06/18/2012
I see a lot of kiwis that look like that. I haven't seen a nice oval one since my high school lunches maybe I'm shopping at the wrong stores.
06/18/2012
Quote:
No, I would LOVE to see that mushroom train tunnel. Or start my own...
Originally posted by
Petite Valentine
That's so cool! Is it crazy that I would love to go there?
06/18/2012
Quote:
The kiwi looks like a kidney...
Originally posted by
Antipova
Ooooohhhhhhh my goodness that looks delicious.
But, how did they do that to that kiwi?
But, how did they do that to that kiwi?
06/18/2012
Forgive me if I missed this earlier, but is that a cast-iron skillet?
06/18/2012
Quote:
That does look awesome.
Originally posted by
pootpootpoot
This omelet that uses them looks scrumptious, but sadly they don't look very pink once cooked but the bigger ones look very fluttery and delicate when sauteed, judgin by google images!
...
more
This omelet that uses them looks scrumptious, but sadly they don't look very pink once cooked but the bigger ones look very fluttery and delicate when sauteed, judgin by google images!
less
06/18/2012
Quote:
Or maybe I am, I've never seen a non-oval one.
Originally posted by
pootpootpoot
I see a lot of kiwis that look like that. I haven't seen a nice oval one since my high school lunches maybe I'm shopping at the wrong stores.
06/18/2012
Quote:
It is... and then my roommate used it while I was away, and rusted it, and then ground it all down with a grinder to get rid of the rust? It still seems to work just fine.
Originally posted by
Petite Valentine
Forgive me if I missed this earlier, but is that a cast-iron skillet?
06/18/2012
Quote:
This reminds me, I have to strip my cast iron pan of rust and re-season it. A tub of crisco is waiting on me. lol
Originally posted by
Antipova
The first step in using dried mushrooms from an Asian market is to rehydrate them. Put your dried mushrooms in a cup and cover them with twice their height of water.
(This should be one of your first preparation steps, so you ... more
The first step in using dried mushrooms from an Asian market is to rehydrate them. Put your dried mushrooms in a cup and cover them with twice their height of water.
(This should be one of your first preparation steps, so you don't have to wait for them to hydrate later.)
Once they are hydrated, chop them up into small pieces.
Heat up some oil and add the mushrooms to the pan.
Add your (rinsed) bean sprouts, toss the vegetables together. (Whichever vegetables you are adding, always add the most "sturdy" vegetables (like cabbage and carrots) first, and the most "fragile" ones (like bean sprouts) last.
Here are the filling components, hanging around waiting to be united:
Whip up a slippery mixture with water and cornstarch so your vegetables will have a nice coating to help them be a cohesive part of the eggroll filling. Add it while they are still over heat.
Add a drizzle of sesame oil for extra nutty flavor.
less
The first step in using dried mushrooms from an Asian market is to rehydrate them. Put your dried mushrooms in a cup and cover them with twice their height of water.
(This should be one of your first preparation steps, so you ... more
The first step in using dried mushrooms from an Asian market is to rehydrate them. Put your dried mushrooms in a cup and cover them with twice their height of water.
(This should be one of your first preparation steps, so you don't have to wait for them to hydrate later.)
Once they are hydrated, chop them up into small pieces.
Heat up some oil and add the mushrooms to the pan.
Add your (rinsed) bean sprouts, toss the vegetables together. (Whichever vegetables you are adding, always add the most "sturdy" vegetables (like cabbage and carrots) first, and the most "fragile" ones (like bean sprouts) last.
Here are the filling components, hanging around waiting to be united:
Whip up a slippery mixture with water and cornstarch so your vegetables will have a nice coating to help them be a cohesive part of the eggroll filling. Add it while they are still over heat.
Add a drizzle of sesame oil for extra nutty flavor.
less
*back reads if there was a mention of dipping sauce*
06/18/2012
Next, put all the filling mixture together. Mix the pork and shrimp together. Then pour your vegetables over the meats.
Mix them all together. If you have an herb or uncooked seasoning you're adding, mix that in now too.
Trivia: Wood ear mushrooms are the fourth-most popular commercially cultivated mushroom---in 1994, 420,000 tons of them were grown and sold. They follow button mushrooms, shiitake mushrooms, and oyster mushrooms in commercial volume.
06/18/2012