Welcome to the echo! We could use some excitement such
as a new person now and again. What are your food
enthusuiasms and interests? I'm sort of on the see food
diet - I eat whatever I see (except for various
oddities such as caraway, dill, blue cheese and zucchini.

I've got 2 kids, a 15 year old omnivore and a 9 year old picky eater, and
my wife's gone vegetarian. Finding a common ground is challenging.

Sounds it. Is this health-related vegetarianism or
ecological or religious/ethical?

I'm cooking more at home now, my latest interests are in simple, flavorful cooking. Jamie Oliver has a show where all of the recipes are 5 ingredients only, and I've liked Jules Clancy's recipes at http://thestonesoup.com -
most are 5 ingredients, there are veggie recipes, and they're delicious.

You could do simple-flavorful and changing out
ingredients (say, tofu for your wife). The picky
eater can pick, and you and the omnivore can
hoover up the rest.

Salt-crusted burgers with caramelized onions and mashy peas was a winner.
I'm using DOSBOX and can't past the URL here, but it's googlable.

Probably. There used to be a semi-jocular
semi-requirement that you post the recipe for
something you mention with approval, but that
really has gone by the wayside. You can post
recipes or not as you choose and are able. I
often tack on a recipe, even though I generally
don't use them myself, that is germane to the
conversation or has a relevant title term or
keyword, or sometimes just because. Often,
long posts get short recipes and short messages
get long ones. Here is Leslie Tay's take on a
Din Tai Fung classic that I tasted just a couple
days ago. It's a bit fiddly but is easier than
all the verbiage and ingredients make it look.

Din Tai Fung style pork chop and egg fried rice
categories: Taiwanese, Singaporean, Cantonese, main
servings: 6

600 g pork loin, sliced 16 mm thick
h - Brine
500 ml water
2 ts baking soda
25 g salt
h - Marinade
1 Tb soy sauce
1 Tb sugar
2 Tb Chinese wine
1 Tb sesame oil
1 ts black pepper
2 ts garlic powder
1 ts five spice powder
2 Tb cornstarch
h - Fried rice
oil
6 bowls cooked shortgrain rice (cooked hard)
6 eggs, separated
6 whole eggs
3 oz butter
hao chi seasoning to taste
- sub 2 Tb garlic powder and 1 1/2 Tb salt
1 Tb white pepper
12 green onions, diced

For the meat.
Pound the pork chops with a meat mallet until it is
1 1/2 times its original size.

Dissolve salt and baking soda in water and soak the
pork for 1 hr. Rinse the pork thoroughly and drain
excess water. Do not pat dry

Mix all marinade ingredients and coat the pork
evenly. Marinate overnight.

Deep fry the pork for 90 sec in 180C/360F oil.
Rest for 5 min before slicing.

For the rice.

Separate half the eggs. Add the whites to
6 whole eggs and beat. Beat the reserved
yolks separately.

To get that DTF mouthfeel, you need to use Japanese
or Taiwanese shortgrain rice and cook it so that it
is "hard." Some rice cookers have a special setting
where you can choose for the rice to be harder or
softer. If you donÿt have such a cooker, you can
just use 10% less water.

The conventional way of cooking fried rice is to
use overnight rice. However, for this recipe, you
can cook the rice hard and leave it on "keep warm"
mode. When you are about to fry, make sure it is
just slightly warm and add egg yolk and butter to
the rice and mix until each kernal of rice is coated
with egg and butter.

Heat a large pan, add a little oil and fry the eggs.
Swirl it around as if you are frying scrambled eggs.
When it is 70% cooked, add the rice.

Don't overcook the rice such that it becomes dry.
Just toss it over medium heat to mix the eggs and
rice thouroughly. You want it to be moist and
tender, not dry and hard.

Add green onions and season to taste. Remove from
pan immediately onto a plate and top with sliced
pork. Enjoy and please share the recipe with your
friends!

after Leslie Tay, ieatishootipost.sg

Tonight's dinner is a BBQ pork tenderloin, mashed potatoes with peas and mint, and sauteed brussels sprouts w/bacon.

Sounds like you are doing pretty well in the
menu planning department.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

MICHAEL LOO wrote to KURT WEISKE <=-

Sounds it. Is this health-related vegetarianism or
ecological or religious/ethical?

She and I did a mono diet for 3 weeks - only ate potatoes, and only ate
when we were hungry. It helps break the habitual aspects of food, you stop eating because now is when you eat, and you stop eating because you want
the return of eating something that triggers a response in you.

In me, it helped break the habitual part of overeating - I would eat at
noon, and when I got a cup of coffee mid-morning, would get a pastry to go along with it, and a snack mid-afternoon - because that's what I always
did.

Now I eat when I'm hungry and have less snack-y cravings.

She lost her taste for meat after not eating it for 3 weeks.

You could do simple-flavorful and changing out
ingredients (say, tofu for your wife). The picky
eater can pick, and you and the omnivore can
hoover up the rest.

There's a wide variety of veggie burger patties out there - a black bean
and jalapeno burger is especially good. I usually throw one of those on to
swap out for the meat.


... What do you think of the guests?
--- MultiMail/XT v0.51
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)