Eats with me: France vs China
The wife and I have different cooking styles.
She starts out with an end in mind, and assembles ingredients to match. I start with ingredients in mind (usually whatever happens to be in the fridge), and create a dish out of those ingredients. Simply put — I do a lot more improvisation that her.
This leads to some interesting dishes. A couple of days ago, I cooked a Chinese influenced pea-soup. (Seems fitting, considering our heritage.) It was pretty memorable, enough so that I might even make it again. Rough recipe follows.
Asian Pea Soup
Split peas Water Chinese Five-Spice Char-siu (Chinese BBQ pork), diced Salt
Add split peas to water at a rolling boil — boil until they’re appropriately mushy, add water if necessary to keep consistency to what you like. When the soup is the right consistency for you, add BBQ pork (do allow some additional cooking time to allow flavors to mix). Add salt and five-spice to taste.
Thursday 24 Nov 2005 | 24601 | ..musings of 24601 - General
Dump in a can of chicken broth next time to give it more flavour. Every asian has a can of that somewhere in their house.
Ya, good idea. We’ve got it in box form, maybe can form too.
You know, it does come from chicken left overs. We have a jug of chook goodness in the fridge at the moment. Most ppl (and I was one of them pre-Kate) believe that stock must come from the supermarket, but Kate has almost converted me to chucking in the roast chook carcass in with some onion, carrot etc to make stock. Plus it makes for better risotto!!
This might form a new thread, slanty recipes!
Actually, having it in box and can form IS unusual for us. Most of the time, if we’ve had a chicken carcass of any kind, it gets boiled for stock. Usually even before the night is out.
Normally, though, I don’t add onion, carrot, etc — I prefer just working with the bones.
Jodie cooks?
heh heh, 24601 likes working bones…
Good luck with SlantyNet all. It’s been pretty grumpy in the last few days, the database has been grumpy. Hopefully will have a little more time to work with it upon my return.
Slanty’s back! I swear it wasn’t me this time..