FOODIES MEET HERE.

[Jev Moldara]

Dude! That's just nuts!

Oh harharharharhar

I see what you did there... have a point.

[RevanChrist]

AInt never gonna eat testiclurs of any creatures...just seems ,,,,,wrong.

[Master Rel]

As a Chinese man, I'm going to have to go with rice

Also, nice find!

Anyway, let me introduce you all to my #1 favorite food in the world. I grew up with this. Every time I go out to a Chinese restaurant with my family or extended family, they'll always order this for me before I can, haha. Unfortunately, despite my love, I just can't recreate it at home   I always fail. *looks to Rel for help*

Behold... Cong You Bing, AKA, Green Onion pancake, AKA, Scallion pancake, AKA, the thing that came before pizza (according to legend).

I will tell you the reality that I have come to realize when dealing with ethnic foods, especially Chinese...without access to authentic ingredients and a proper wok it is going to fail.

So the best thing to do if wanting to make it at home is to do what you can with what you can get.

Buy a can of pizza dough (dough is easy enough to make but for this example, you get a consistent product to work with...I feel it is the dipping sauce that makes it taste noms anyway )



Fresh scallions...use the green and white parts...cut the rough end off top/bottom, make short rings of the green and mince the white

Garlic...fresh garlic, mince, then smash into a paste with a bit of salt and red pepper flakes

Cut the pizza dough into four sections, flour the board, roll flatter and wider, add some garlic/whites/greens, fold over, flour, roll flat

Non stick or cast iron pan on high, rub with oil, once dry put in flat dough, flip once the edges brown (depending on your high and pan), check often

Put in a clean towel and cover, the gentle steaming will ensure nice chew and bite

Cut into wedges and nom

For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions, teaspoon of minced garlic, and dash of hot chili oil or paste

[Master Rel]

Yum! Do you season the ground meat, or just let the natural goodness remain untouched? Those sound awesome, Rina!

I will speak in general...always season the meat.

This to mean a touch of salt at least.

Salt causes reactions and heightens natural flavors.

Minimum salt.

Most often...salt, pepper, garlic...and sometimes touch of sweet (sugar/honey), onion, and/or sour (vinegar or minced pickle of some type)

[RevanChrist]

I will tell you the reality that I have come to realize when dealing with ethnic foods, especially Chinese...without access to authentic ingredients and a proper wok it is going to fail.

So the best thing to do if wanting to make it at home is to do what you can with what you can get.

Buy a can of pizza dough (dough is easy enough to make but for this example, you get a consistent product to work with...I feel it is the dipping sauce that makes it taste noms anyway )



Fresh scallions...use the green and white parts...cut the rough end off top/bottom, make short rings of the green and mince the white

Garlic...fresh garlic, mince, then smash into a paste with a bit of salt and red pepper flakes

Cut the pizza dough into four sections, flour the board, roll flatter and wider, add some garlic/whites/greens, fold over, flour, roll flat

Non stick or cast iron pan on high, rub with oil, once dry put in flat dough, flip once the edges brown (depending on your high and pan), check often

Put in a clean towel and cover, the gentle steaming will ensure nice chew and bite

For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions, teaspoon of minced garlic, and dash of hot chili oil or paste

Sriracha sauce Winner

[Master Rel]

Scotch Bonnets and Habañeros are on the same Scoville scale, so in reality, it's 12 of them.

And other than that, MAN UP and eat the peppers. These are Man Dogs, not Sissy Dogs.

Dude...I love heat as much as the next guy (unless that next guy is Jev) but your penchant for excess heat is just nuts my friend.

So much heat for most folks just means over stimulated taste buds and next day Screaming Mimi's  

 

[TheHobbitofDune]

Thanks so much, Rel I also agree with you about the authentic ingredients  I'm going to print out both your's and Jev's recipes for future use

Dude...I love heat as much as the next guy (unless that next guy is Jev) but your penchant for excess heat is just nuts my friend.

So much heat for most folks just means over stimulated taste buds and next day Screaming Mimi's   

 

My grandpa could handle it. That man ate the spiciest food known to man without shrinking. My dad is also that good. I think I'm getting there. Thankfully I have their genes so excess spice isn't that bad

[eerockk]

I will speak in general...always season the meat.

Agreed! I just wonder if there's a specific seasoning called for by the recipe. I guess meat seasoning is universal, but if I'm going to make these things, I would hope it's as authentic as possible to the region it came from.

Rina?

[Master Rel]

Agreed! I just wonder if there's a specific seasoning called for by the recipe. I guess meat seasoning is universal, but if I'm going to make these things, I would hope it's as authentic as possible to the region it came from.

Rina?

While we wait for Rina I found this...and it makes sense, classic stuff 

(clipped)

The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms.

The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork.

Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat.

Various spices, such as black pepper and onions, are mixed into the filling.

(clipped)

Assuming salt to be fairly universal and thus unmentioned 

[eerockk]

While we wait for Rina I found this...and it makes sense, classic stuff 

(clipped)

The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms.

The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork.

Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat.

Various spices, such as black pepper and onions, are mixed into the filling.

(clipped)

Assuming salt to be fairly universal and thus unmentioned 

Thanks, Master Rel! I like where this is going! TheI think a plate of these would go well with a brew. I'm always looking for interesting food pairings twith my beers.

[RevanChrist]

HAM

1 Spiral sliced bone in ham

CLoves, whole
Salt
Pepper
Garlic Minced
Wild Honey
Jim Beam
1 lbs bag of ginger snaps CRUSHED
orange juice

Season Ham to taste,,that kinda why i left it bland. you could brine if you choose.

In med Sauce pan on med heat
add some Jim Beam, honey, OJ, go heavy on the honey add the others to balance out the viscosity.
Heat through
place mixture in a spray bottle ( you can get one for a dollar or so)

Spray ham Liberally.
place whole cloves in slits of slice kinda to make presentatin but to add flavor as well.
with ham still wet
Pack crushed ginger snaps on ham youre basically adding a crust.
Tent foil over ham
Drink a beer

REpeat unil ham is done or youre outta crushed snaps.

let rest for 30 minutes, slice and enjoy.

[Jev Moldara]

Dude...I love heat as much as the next guy (unless that next guy is Jev) but your penchant for excess heat is just nuts my friend.

So much heat for most folks just means over stimulated taste buds and next day Screaming Mimi's   

 

Git out o' Texas ya damned hippie!   

[RevanChrist]

+1

[Master Rel]

Git out o' Texas ya damned hippie!   

Dude...you did not just call me a hippie.

You are only 4hrs away...I will drive over and put my size 11 boot up your pepper pot!

Seriously...I have nothing but pure loathing and seething venom for hippies...don't make me come over there...guns or not...you will not see or hear me, until it is too late.

I will await your hippie retraction.

[RevanChrist]

::popcorn::