C&V lunch?
05-08-13, 12:33 PM
#476
Shifting is fun!
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Not luch per se; in this case a quick dinner. Pollo al Gorgonzola. Or something like that. Chicken with a rather rich sauce of Gorgonzola and crème fraîche. Served with penne and tomatoes. Feel-good food, says mrs non-fixie. And I concur.
05-08-13, 05:51 PM
#477
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I can't remember the last time I found a classic bike at a thrift store but I did find this at Variety Village, complete, for the paltry sum of $7.99. It's probably early 60's, an electric Vesuviana. No serial number. 
It's the 12 (espresso) cup model, and will make about 4 decent size caps or lattes.
It's so much better than the silly expensive Rancilio we got as a wedding gift, which burned out its boiler after 2 years.
Best. Coffee. Ever.
I even found a place to buy gaskets.
That's knives, espresso makers, any other C&V kitchen gear out there?
It's the 12 (espresso) cup model, and will make about 4 decent size caps or lattes.
It's so much better than the silly expensive Rancilio we got as a wedding gift, which burned out its boiler after 2 years.
Best. Coffee. Ever.
I even found a place to buy gaskets.
That's knives, espresso makers, any other C&V kitchen gear out there?
Cool! I've seen those on ebay, you got a nice deal.
I just bought this Columbia CXE30 last night. Not as cool looking as yours, but i'll be able to texture milk with it.
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05-17-13, 08:08 AM
#478
Senior Member
Hash!
Untitled by ColonelJLloyd, on Flickr
Chicken thigh & liver w/ potato, carrot, onion, apple and apricot. Sound terrible? It was pretty dang good, but it didn't look appetizing after being pureed (baby food).
Untitled by ColonelJLloyd, on Flickr
Untitled by ColonelJLloyd, on Flickr
Chicken thigh & liver w/ potato, carrot, onion, apple and apricot. Sound terrible? It was pretty dang good, but it didn't look appetizing after being pureed (baby food).
Untitled by ColonelJLloyd, on Flickr
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05-20-13, 07:30 PM
#480
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I made this Quinoa "stir fry" mess for dinner. I like quinoa, but I like rice better for this.
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05-22-13, 09:02 AM
#481
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Chicken patty sandwich, topped with cheddar cheese, mayo, mustard, hot sauce, shrimp seafood salad, and yep...a fried egg 
05-22-13, 11:47 AM
#482
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Would eat.
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05-22-13, 11:57 AM
#483
Shifting is fun!
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Too.
05-22-13, 11:58 AM
#484
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especially with a pickle
05-22-13, 03:16 PM
#486
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Fish Sandwich with seafood salad topping even better. No eggs. Ever. Maybe fish eggs.
05-22-13, 05:15 PM
#488
In the right lane
05-22-13, 05:19 PM
#489
Senior Member
Insanely jealous!
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05-22-13, 05:20 PM
#490
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I'll have to ask Grace, who is in Beijing right now, or her mom, but sure. But then, the filling is easy. It's those skins that, while not difficult, require a certain amount of knowhow. You can always buy them from the store but they are nothing like the home made dough. Shown are the boiled ones, but we also take roughly 25 of them and make pot stickers. Ummmmm.....
I see "we" but I'm just the tester.
I'll PM
I see "we" but I'm just the tester.
I'll PM
05-22-13, 06:03 PM
#492
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Note in the pic of my wife, the range hood. No wimpy, exhaust-to-nowhere western jobs for us, what with a Chinese family and all the stir fry. A standard range hood is worthless. Had to order that twin fan beast and bore an 8 inch hole in my roof, etc. Did it on our last house too.
OK Gerv. At the risk of boring the s**t out of everyone else, here's a quick and dirty run down. Like I say, there's no rocket science to the filling, but there is one trick. We use shrimp mostly as my wife doesn't eat red meat, but also make them with ground pork for the menfolk in the house.
The base of the filling is bai cai, or white (Napa) cabbage. Chopped fine. The trick is to not add it to the filling until the last minute before wrapping. And add no salt until last minute either. If the chopped cabbage is added to the meat or shrimp mixture too soon, it will seep water and ruin the skins, causing the dumplings to be mushy or fall apart. Salt leaches out the water too so add it last. Other than salt, it is just finely chopped fresh ginger and green onions. That's it. Dunk in some fine Chinese vinegar and a dash of hot chili sauce to eat. You can use garlic chive and if you live near a China town you can probably find it. Not to everyone's taste. Pronounced, roughly " joe tsai"
As for the skins, it's simply flour and warm water. Let sit covered with a damp cloth in a bowl to rest, then roll out one inch logs of it with hands and yank off hunks roughly the size of , uh .... one inch diameter, roll into balls and flatten with hands. Then, she brushes oil on one side with the back of a spoon and layers two of them together. Roll out with the little, tapered pin....the "hard" part....then separate the two skins, fill with filling and shape your dimples, closing the two sides of the little "tacos" together. (Harder than it looks, I've found ) With home made dough you don't need it but with store bought skins require wetting the skins with water where you pinch them together, so it sticks.
Like I say, not particularly difficult, easy for me to say...but Grace learned to make these when she was a kid. Pot stickers is a whole other story, but...
I'm carrying on. Hope this helps.
OK Gerv. At the risk of boring the s**t out of everyone else, here's a quick and dirty run down. Like I say, there's no rocket science to the filling, but there is one trick. We use shrimp mostly as my wife doesn't eat red meat, but also make them with ground pork for the menfolk in the house.
The base of the filling is bai cai, or white (Napa) cabbage. Chopped fine. The trick is to not add it to the filling until the last minute before wrapping. And add no salt until last minute either. If the chopped cabbage is added to the meat or shrimp mixture too soon, it will seep water and ruin the skins, causing the dumplings to be mushy or fall apart. Salt leaches out the water too so add it last. Other than salt, it is just finely chopped fresh ginger and green onions. That's it. Dunk in some fine Chinese vinegar and a dash of hot chili sauce to eat. You can use garlic chive and if you live near a China town you can probably find it. Not to everyone's taste. Pronounced, roughly " joe tsai"
As for the skins, it's simply flour and warm water. Let sit covered with a damp cloth in a bowl to rest, then roll out one inch logs of it with hands and yank off hunks roughly the size of , uh .... one inch diameter, roll into balls and flatten with hands. Then, she brushes oil on one side with the back of a spoon and layers two of them together. Roll out with the little, tapered pin....the "hard" part....then separate the two skins, fill with filling and shape your dimples, closing the two sides of the little "tacos" together. (Harder than it looks, I've found ) With home made dough you don't need it but with store bought skins require wetting the skins with water where you pinch them together, so it sticks.
Like I say, not particularly difficult, easy for me to say...but Grace learned to make these when she was a kid. Pot stickers is a whole other story, but...
I'm carrying on. Hope this helps.
Last edited by rootboy; 05-22-13 at 06:07 PM.
05-22-13, 07:28 PM
#493
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Note in the pic of my wife, the range hood. No wimpy, exhaust-to-nowhere western jobs for us, what with a Chinese family and all the stir fry. A standard range hood is worthless. Had to order that twin fan beast and bore an 8 inch hole in my roof, etc. Did it on our last house too.
OK Gerv. At the risk of boring the s**t out of everyone else, here's a quick and dirty run down. Like I say, there's no rocket science to the filling, but there is one trick. We use shrimp mostly as my wife doesn't eat red meat, but also make them with ground pork for the menfolk in the house.
The base of the filling is bai cai, or white (Napa) cabbage. Chopped fine. The trick is to not add it to the filling until the last minute before wrapping. And add no salt until last minute either. If the chopped cabbage is added to the meat or shrimp mixture too soon, it will seep water and ruin the skins, causing the dumplings to be mushy or fall apart. Salt leaches out the water too so add it last. Other than salt, it is just finely chopped fresh ginger and green onions. That's it. Dunk in some fine Chinese vinegar and a dash of hot chili sauce to eat. You can use garlic chive and if you live near a China town you can probably find it. Not to everyone's taste. Pronounced, roughly " joe tsai"
As for the skins, it's simply flour and warm water. Let sit covered with a damp cloth in a bowl to rest, then roll out one inch logs of it with hands and yank off hunks roughly the size of , uh .... one inch diameter, roll into balls and flatten with hands. Then, she brushes oil on one side with the back of a spoon and layers two of them together. Roll out with the little, tapered pin....the "hard" part....then separate the two skins, fill with filling and shape your dimples, closing the two sides of the little "tacos" together. (Harder than it looks, I've found ) With home made dough you don't need it but with store bought skins require wetting the skins with water where you pinch them together, so it sticks.
Like I say, not particularly difficult, easy for me to say...but Grace learned to make these when she was a kid. Pot stickers is a whole other story, but...
I'm carrying on. Hope this helps.
OK Gerv. At the risk of boring the s**t out of everyone else, here's a quick and dirty run down. Like I say, there's no rocket science to the filling, but there is one trick. We use shrimp mostly as my wife doesn't eat red meat, but also make them with ground pork for the menfolk in the house.
The base of the filling is bai cai, or white (Napa) cabbage. Chopped fine. The trick is to not add it to the filling until the last minute before wrapping. And add no salt until last minute either. If the chopped cabbage is added to the meat or shrimp mixture too soon, it will seep water and ruin the skins, causing the dumplings to be mushy or fall apart. Salt leaches out the water too so add it last. Other than salt, it is just finely chopped fresh ginger and green onions. That's it. Dunk in some fine Chinese vinegar and a dash of hot chili sauce to eat. You can use garlic chive and if you live near a China town you can probably find it. Not to everyone's taste. Pronounced, roughly " joe tsai"
As for the skins, it's simply flour and warm water. Let sit covered with a damp cloth in a bowl to rest, then roll out one inch logs of it with hands and yank off hunks roughly the size of , uh .... one inch diameter, roll into balls and flatten with hands. Then, she brushes oil on one side with the back of a spoon and layers two of them together. Roll out with the little, tapered pin....the "hard" part....then separate the two skins, fill with filling and shape your dimples, closing the two sides of the little "tacos" together. (Harder than it looks, I've found ) With home made dough you don't need it but with store bought skins require wetting the skins with water where you pinch them together, so it sticks.
Like I say, not particularly difficult, easy for me to say...but Grace learned to make these when she was a kid. Pot stickers is a whole other story, but...
I'm carrying on. Hope this helps.
So when are you hosting a ride/tasting**********
05-22-13, 07:41 PM
#494
Senior Member
That's awesome. You're right that they're dead simple. But, it's one of those things where ridiculous amounts of repetition make well. You're a lucky man. My wife doesn't boil water.
As for the hood, I am woefully jealous. The house we bought and have lived in for 5 years is without a hood of any sort. And, I am an avid cook. We've had plans to renovate the kitchen, but will probably forgo that before we begin looking for a slightly larger house. So, not much frying goes on in this house and when I make stock the house smells like it for days.
As for the hood, I am woefully jealous. The house we bought and have lived in for 5 years is without a hood of any sort. And, I am an avid cook. We've had plans to renovate the kitchen, but will probably forgo that before we begin looking for a slightly larger house. So, not much frying goes on in this house and when I make stock the house smells like it for days.
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I prefer email to private messages. You can contact me at justinhughes@me.com
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05-22-13, 08:16 PM
#495
In the right lane
The base of the filling is bai cai, or white (Napa) cabbage. Chopped fine. The trick is to not add it to the filling until the last minute before wrapping. And add no salt until last minute either. If the chopped cabbage is added to the meat or shrimp mixture too soon, it will seep water and ruin the skins, causing the dumplings to be mushy or fall apart. Salt leaches out the water too so add it last. Other than salt, it is just finely chopped fresh ginger and green onions. That's it. Dunk in some fine Chinese vinegar and a dash of hot chili sauce to eat. You can use garlic chive and if you live near a China town you can probably find it. Not to everyone's taste. Pronounced, roughly " joe tsai"
As for the skins, it's simply flour and warm water. Let sit covered with a damp cloth in a bowl to rest, then roll out one inch logs of it with hands and yank off hunks roughly the size of , uh .... one inch diameter, roll into balls and flatten with hands. Then, she brushes oil on one side with the back of a spoon and layers two of them together. Roll out with the little, tapered pin....the "hard" part....then separate the two skins, fill with filling and shape your dimples, closing the two sides of the little "tacos" together. (Harder than it looks, I've found ) With home made dough you don't need it but with store bought skins require wetting the skins with water where you pinch them together, so it sticks.
As for the skins, it's simply flour and warm water. Let sit covered with a damp cloth in a bowl to rest, then roll out one inch logs of it with hands and yank off hunks roughly the size of , uh .... one inch diameter, roll into balls and flatten with hands. Then, she brushes oil on one side with the back of a spoon and layers two of them together. Roll out with the little, tapered pin....the "hard" part....then separate the two skins, fill with filling and shape your dimples, closing the two sides of the little "tacos" together. (Harder than it looks, I've found ) With home made dough you don't need it but with store bought skins require wetting the skins with water where you pinch them together, so it sticks.
05-24-13, 11:48 PM
#497
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I have some eggs in the fridge now, that I've had 2 double-yolkers out of the carton so far. That's with 8 used, so if the same odds hold, I should have one more double-yolker. I Googled it, and they're not really very rare at all, but they're definitely not "common" to me.
05-25-13, 12:01 AM
#498
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rootboy, I live in an old brick house that was built in either the 1920s or 1930s. Sometime in the 50s, someone installed one of those super deluxe chrome-plated fans, made by Homart for Sears & Roebuck. There's literally a big hole in the wall, going outside, with a hood over it on the outside to keep the weather out there. The electric motor is a 3-speed, with a rotary chicken-head knob on the wall, & the highest speed sounds like the whole house is trying to lift off the ground.
06-01-13, 06:52 AM
#499
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taco salad topped w/ eggs & a corn dog
fried eggs, topped with gouda and jalepenios & hot sauce...a sausage with yeller mustard, grits with parm cheese & sour cream...paired with my finest gatorade vintage
fried eggs, topped with gouda and jalepenios & hot sauce...a sausage with yeller mustard, grits with parm cheese & sour cream...paired with my finest gatorade vintage
06-01-13, 08:40 AM
#500
Senior Member
Excellent post ride fare.
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