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~NightChild~
First BPAL imp sale, hot soup and The Great Debate 
21st-May-2008 10:45 am
winter
The time has arrived for the imp stash to be culled, so I've put up a thread on the BPAL forum offering imps for rehoming. If anyone on the f-list is interested in them, let me know!

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As the weather gets colder, the yearning for the taste of home grows. I've been cooking comfort foods for dinner, which the SO is quite happy with (he gets his steak/roasts once a week when we visit his parents, so he's happy). Tonight is no different. I found some white radishes at the market and since we had some pork bones in the freezer, I made a hot soup to warm the tummy and numb fingers.




2 handfuls of dried soybeans
1 kg of pork bones
500gms of pork chunks (cheap cuts are fine since you'll be slow cooking/boiling over a long time)
1 large white radish, peeled and cut into chunks
3 carrots, peeled and cut into chunks
A splash of light soysauce
Enough water to cover it all

I recommend using a slow cooker for this, but a regular pot will do. It just must be large enough to have the water cover everything. Boil the soybeans and pork bones in water until the soybeans are soft. Skim the bits (usually cooked blood from the bones) that float to the surface of the stock.

Add the pork, radish and carrots and bring the heat down on low. Depending on how large you've cut the chunks, the cooking time may take anywhere from an hour to 3 (that's why I recommend a slow cooker - turn it on and forget about it). Serve hot with rice.

Another family favorite:

It's not really chawanmushi, having a firmer texture. This is my second time making it and I've gotten fewer bubbles in the mix, but still not as soft as I'd like it to be. Anyone with any suggestions?
To save time and energy, I chucked this in the rice cooker at the same time as cooking rice for dinner.

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We were watching the Melbourne Comedy Festival's Great Debate. The topic was 'Reality is always better on TV' and while it wasn't what I expected, it was funny. We've recorded it, so we can replay the nonsense that is Paul McDermott (host of Good News Week) and Hamish Blake.

Here's Paul McDermott performance on last year's Great Debate - 'Cock On Legs'.
You don't wanna be drinking water/coffee/tea, while playing this.
Comments 
21st-May-2008 01:22 am (UTC)
what we do is after whipping the egg with a fork we run it through a sift. All the bubbles get sifted out that way. Of course it has to be one of those really fine ones. We used to use those that were meant for coffee more so than anything else XD

For it to be soft, you need to put the egg in AFTER the water has started boiling and time it very accurately. Unfortunately I can't tell you how long to put it in for since it really depends on your bowl / number of eggs. And while it's steaming, fight the urge to open the cover! Coz if you open it up when it's not done, you end up introducing cold air and that will disturb the egg too.

Egg steaming, srsbzness. XD

p/s: i really so so love white radish ;-;
21st-May-2008 04:58 am (UTC)
I've tried the sieve method, but found lots of more solid egg bits (yolk and whites) wouldn't go through. Any tips on how to break those down? Cuz the fork isn't cutting it and whisking will introduce too much air.

Ah ha! I'll try cooking the egg mixture AFTER the water starts boiling next time.
21st-May-2008 06:03 am (UTC)
Hm, in all honesty I've not had issues with solid egg bits, but we do spend a bit of time whipping it with the fork. We do it with a lot of gusto tho and we do end up introducing a fair bit of air. But we run it through the sieve like 3 times over. And that usually works to get everything out. =D
21st-May-2008 03:36 am (UTC)
How long specifically does it need to be cooked in a slow cooker? Any special prep that needs to done?
21st-May-2008 04:54 am (UTC)
I leave it in the slow cooker pretty much for as long as it takes for the radish and carrots to be soft enough to stab with a chopstick (aka not have to gnaw at them like rabbits). Which means 3 hours if you cut them in large chunks (bigger than bite-size, which is what I did) or under an hour if you have smaller chunks and you prefer keeping it at a rolling boil.

You should note that if overcooked and kept at a rolling boil, the radish chunks will start to break apart at touch. Which is why I prefer having it slowly cooked in the cooker to prevent it from being mush.

For the slow cooker, just dump everything in and resist the urge to left the lid to check on the food. Doing that will realise the heat, cool the food and make cooking time longer.
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