I made them once or twice quite a while ago. Liked them. I went on to shui mai, the ones with the pleats, and various bao...
I'm sure if you get into it, it becomes second nature, none of it is all that hard, though given the effort one wants to make a bunch.. and that you can riff on on the ingredients. I just wafted off into some other space that year...
To carry on, re potstickers. I love them still, even the worst.
I moved on to liking vietnamese food, very less greasy to me over all. More involved with fresh - but that may be an artifact of what was available in Los Angeles.
Now, I don't want to knock chinese cuisine, a cuisine of centuries, from which I've sampled some exquisite dishes (twice cooked scallop, for example), at best it is perfection...
Our wedding repast was at the Twin Gardens...
but to say that I stopped trying to reproduce shui mai.
Pot stickers, Swimpy? I think I'll have to do a bit of a search to discover exactly what they are! Whatever they are, suddenly I'm feeling quite hungry!
I definitely wouldn't have thought of dandelion greens, though I know they're edible. I never think of them as anything but a nuisance weed, living, as we do, adjacent to a prairie/forest preserve.
We're reluctant to spray because of the dog, so Mr. M's gets down on his hands and knees and digs 'em out at the root one-by-one-by-one-by one ...
mckenzie wrote:I definitely wouldn't have thought of dandelion greens, though I know they're edible. I never think of them as anything but a nuisance weed, living, as we do, adjacent to a prairie/forest preserve.
We're reluctant to spray because of the dog, so Mr. M's gets down on his hands and knees and digs 'em out at the root one-by-one-by-one-by one ...
I had absolutely no idea of what I was buying, mac. But the Greek & Italian women were buying bunches of them with such enthusiasm that I was driven to try them myself. I have a smaller (short stemmed) variety in my lawn. Pesky little weed! Anyway, they weren't half bad! You just have to a taste for
bitterness when cooking with them. Quite an assertive taste!
msolga, they're the Oriental version of pyrohy/pyrizhky, dumplings stuffed with meat or vegetables.
Pot stickers?
Roast lamb, roast potatoes,roast pumpkin
steamed; carrot cauliflower zuccini
home made gravy.
Kangaroo steaks tonight. Need to be cooked rare as there is very little fat to keep the moisture in the steak. Very healthy, heaps of iron. Table condiment was ground wattleseed nutty/coffee has a little native pepper seed added I think to zing up the flavour. This is not something we do on a regular basis. maybe once a year...? I am a proponant of commercialising our native animals for food value. no different to lamb or beef to me. It annoys me that
everything we eat has at some point been imported into the country.
Thoroughly pooped after the first day back at work after Easter (& a long, drawn-out day day at that!) what could I cook that wouldn't be too much trouble?: (Rummage, rummage in the fridge.) Hmmmm, let's see .... a bit of tofu, some of the mysterious Vietnamese greens from Sunday, a bit of broccoli, some mushrooms, some spring onions, a few cherry tomatoes ..... OK, another stir fry, then! A bit of steamed Jasmine rice with my stir fried goodies on top. With some chopped spring onion greens & toasted pinenuts on top. Not too bad at all for an exhausted woman!
That was quite exotic, dadpad! A special occasion?
Nothin special msolga just went to the supermarket thinking beef, lamb, chicken, beef, lamb, chicken. and really quite bored with all the chioces which are a little limited up here. Saw the roo steaks and thought........ bonus
You can sometimes find herb and spice type native foods in the major supermarket.
Have a look at
http://www.outbackbushfoods.com.au/
http://www.bushtuckershop.com/
http://www.teachers.ash.org.au/bushtucker/more.html
Never eaten a kangaroo steak, dadpad. Is it similar to ordinary steak, but leaner?
Thanks for those links. Interesting. I suspect one would have to know what one was doing with some of the flavourings, though!
Pot stickers are Chinese dumplings that you fry first and then poach or steam. I filled them with ground turkey, shredded cabbage and green onion, seasoned with soy sauce, ginger, garlic and sesame oil. Served them with a dipping sauce made of soy, sesame oil, a little brown sugar, garlic, ginger, green oinion and chili paste. They were verra good.
Here's a link to a recipe.
Oh, they do look good, Swimpy! I might try some myself, when lesss pooped. Not bad for a rock star! :wink: (Is that Ray, or Dave?)
Ah.
I was also very fond of Ray, that outrageous devil! (he wrote a mean song or two, too!)
He did indeed. Still writing them as well.
He's still at it, Swimpy?
Haven't heard anything of his for ages.
Dinner tonight: a humble omelet.
Ray Davies' Website
Probably get fast food tonight.
