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#21
Aug 30 2011 02:42pm
Quote (hedonism @ Aug 29 2011 10:49am)
Why do you think restaurant kitchens are separated from the dining room? We're all crazy. :)


Part of the reason why you should try to get a table as far away as possible from the kitchen door! lol
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#22
Sep 5 2011 11:20pm


Me doing canapes for my brothers 30th anniversary... (those one were foie gras dumpling.)
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#23
Sep 6 2011 06:06pm
Nice, care to PM me the recipe? :)
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#24
Sep 7 2011 09:52am
Hmm it was something like 60% fresh ground pork, 40% diced foie gras..
Seasoned with just a hint of sugar, a little salt, soy sauce (not much) , green onions thinly sliced, fresh ginger and just a little sesame oil.
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#25
Sep 7 2011 12:48pm
Quote (hofx2 @ 7 Sep 2011 07:52)
Hmm it was something like 60% fresh ground pork, 40% diced foie gras..
Seasoned with just a hint of sugar, a little salt, soy sauce (not much) , green onions thinly sliced, fresh ginger and just a little sesame oil.


im not familiar w/ canapes but it looks absolutely bomb. im confused, it sounds like a western dish but u use asian flavors.
im surprised u didnt use fish sauce? mebe b/c the foie gras? ive never eaten, much less cooked w/ foie gras. i cant wait to try it one day
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#26
Sep 7 2011 03:55pm
Quote (hedonism @ Aug 27 2011 10:34am)
I tucked my tie in for most of the actual cooking, but I was trying to impress some girl and I wanted to show off. :P



It's a possibility, if enough people want to see me cook.



I cooked the chicken first and set it aside until everything else was ready.  Also steamed the veggies in addition to stir-frying them.  The sauce was incredibly delicious, I'm not too sure what I could add to it.

I might make a pad thai tonight, stick around.


I DO I DO I DO I DO :)
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#27
Sep 7 2011 09:22pm
Quote (eriot @ Sep 7 2011 01:48pm)
im not familiar w/ canapes but it looks absolutely bomb. im confused, it sounds like a western dish but u use asian flavors.
im surprised u didnt use fish sauce? mebe b/c the foie gras? ive never eaten, much less cooked w/ foie gras. i cant wait to try it one day


It's actually chinese, from Shanghai. It's basically Xiao long bao, but instead of using pork jelly i used foie gras. And yeah no fish sauce in Xiao Long Bao. And yeah i didnt work the dough exactly like traditional Xiao Long Bao.
And canapes are basicaly anything that is bite size.

This post was edited by hofx2 on Sep 7 2011 09:22pm
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#28
Sep 7 2011 09:56pm
I love cooking with sesame oil, it gives an amazing flavor. It sounds like it'd have a bit of a teriyaki flavor, is that accurate? I might try to make it with some mirin.

I'm not sure how well the fish sauce would work if baked (I assume they're baked, not deep fried).

This post was edited by hedonism on Sep 7 2011 09:57pm
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#29
Sep 7 2011 10:03pm
Quote (hedonism @ Sep 7 2011 10:56pm)
I love cooking with sesame oil, it gives an amazing flavor. It sounds like it'd have a bit of a teriyaki flavor, is that accurate? I might try to make it with some mirin.

I'm not sure how well the fish sauce would work if baked (I assume they're baked, not deep fried).


Theyre steamed. And it's not teriyaki flavor, you barely taste any soy sauce..
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#30
Sep 8 2011 02:03pm
Quote (hedonism @ Sep 8 2011 04:56am)
I love cooking with sesame oil, it gives an amazing flavor. It sounds like it'd have a bit of a teriyaki flavor, is that accurate? I might try to make it with some mirin.

I'm not sure how well the fish sauce would work if baked (I assume they're baked, not deep fried).


I don't think Mirin will go too well with this, at least I think it's a bit too sweet. I used Shaoxing, not sure what they use in the original recipe, but it tasted pretty good.

Last time I made this I used hot water for the dough (from some online recipe) but it seemed that no matter how much flour I added it stayed rather 'wet', can anyone tell me why this was so?
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