What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
C Cat
Well-Known Member
Carne Seca
Well-Known Member
I fixed steamed dumplings tonight. About 2 1/2 hours of prep and steaming. After steaming I toasted them in the oven to give the won-ton skins a little crunch. I made a hoisin/oyster sauce dip with spring onions, minced ginger and a sprinkle of chili pequin to give it a bite.
Here are the ingredients
I don't have a food processor so it took me a bit of time and effort to mince the pork. I then scrubbed my hands and the cutting board with scalding hot water and bleach. Blech. I hate working with pork. It's slimy and easy to spoil. I placed the pork in the fridge while I prepped the rest of the ingredients (you can never be too careful with pork).
1/2 lb. of shrimp shelled and deveined.
Then chop the shit out of that shrimp. Show it who's boss.
You have to be careful with ginger. She's a fickle bitch. Too much and you're eating potpourri. Too little and you're eating a bland meatball wrapped in dough. 1/2 tsp. if you please.
Water chestnuts have a way of adding to a recipe without providing a flavor overload. It adds a nice crunch to the dumpling.
Add all the finely chopped ingredients (damn my arms are sore).
And mix that shit. By the way, the fine white powder in the previous pic is not cocaine. It's cornstarch. Get your mind out of the gutter.
Dumplings prepared for steaming. Finally.
Finished product.
I ended up making about 50 dumplings. I had to steam and toast in batches. Oh, I lined the steamer with romaine leaves. It keeps the dumplings from sticking and from getting soggy.
Here are the ingredients
I don't have a food processor so it took me a bit of time and effort to mince the pork. I then scrubbed my hands and the cutting board with scalding hot water and bleach. Blech. I hate working with pork. It's slimy and easy to spoil. I placed the pork in the fridge while I prepped the rest of the ingredients (you can never be too careful with pork).
1/2 lb. of shrimp shelled and deveined.
Then chop the shit out of that shrimp. Show it who's boss.
You have to be careful with ginger. She's a fickle bitch. Too much and you're eating potpourri. Too little and you're eating a bland meatball wrapped in dough. 1/2 tsp. if you please.
Water chestnuts have a way of adding to a recipe without providing a flavor overload. It adds a nice crunch to the dumpling.
Add all the finely chopped ingredients (damn my arms are sore).
And mix that shit. By the way, the fine white powder in the previous pic is not cocaine. It's cornstarch. Get your mind out of the gutter.
Dumplings prepared for steaming. Finally.
Finished product.
I ended up making about 50 dumplings. I had to steam and toast in batches. Oh, I lined the steamer with romaine leaves. It keeps the dumplings from sticking and from getting soggy.
Lady.J
Well-Known Member
You need your own "cooking" thread with more recipes such as this lol
Carne Seca
Well-Known Member
Ahhh now your gonna start a picture trend Carne!How was the oyster sauce?
~C That Cat?
Delicioso!
There are some talented chefs on this site that are laughing at your suggestion. LOL
tip top toker
Well-Known Member
Oh i feel like such a fat fucker. Went to London over the weekend to see a close friend, Jubilee weekend rather stupidly, but spent all of yesterday in Camden market, so much stupidly tasty food, and you could fill yourself up quite sufficiently just on the free chicken they try and force on you. But my highlight was this tiny phone booth sized Turkish stand, they did a square pankcake that had fried beef, what seemed like a cream cheese and spinach spread onto it and then rolled up. Gonna learn how to make them, one of the best things i've eaten in a long long time 
Should have taken some photo's 
Should have taken some photo's
Lady.J
Well-Known Member
Oh i feel like such a fat fucker. Went to London over the weekend to see a close friend, Jubilee weekend rather stupidly, but spent all of yesterday in Camden market, so much stupidly tasty food, and you could fill yourself up quite sufficiently just on the free chicken they try and force on you. But my highlight was this tiny phone booth sized Turkish stand, they did a square pankcake that had fried beef, what seemed like a cream cheese and spinach spread onto it and then rolled up. Gonna learn how to make them, one of the best things i've eaten in a long long time
Turks make some of the best food ever....miss the hell out of Doner Kebaps. I'm glad you didn't take any photos, like my keyboard without drool on it lol.
Carne Seca
Well-Known Member
I wish we had rain. We're in a drought it seems.
Barbeque today. I soaked chicken breasts in an herb/salt water mixture overnight (flavors the meat as well as helps in keeping the chicken moist during the cooking process). I then slathered them with a mesquite barbeque sauce just before grilling. I also marinated some pork ribs with a Chinese barbeque sauce concoction (delicious) overnight. I barbequed the chicken, ribs and some smoked kielbasa along with corn on the cob and cinnamon apples in foil. I soaked mesquite chips in water for a couple of hours and added them to the charcoal once they were good and hot. The smoke really adds to the flavor of the meat. The beverage for the meal is called Half-and-Half. It's a combination of iced tea and lemonade. Great meal.
Barbeque today. I soaked chicken breasts in an herb/salt water mixture overnight (flavors the meat as well as helps in keeping the chicken moist during the cooking process). I then slathered them with a mesquite barbeque sauce just before grilling. I also marinated some pork ribs with a Chinese barbeque sauce concoction (delicious) overnight. I barbequed the chicken, ribs and some smoked kielbasa along with corn on the cob and cinnamon apples in foil. I soaked mesquite chips in water for a couple of hours and added them to the charcoal once they were good and hot. The smoke really adds to the flavor of the meat. The beverage for the meal is called Half-and-Half. It's a combination of iced tea and lemonade. Great meal.
Lady.J
Well-Known Member
I wish we had rain. We're in a drought it seems.
Barbeque today. I soaked chicken breasts in an herb/salt water mixture overnight (flavors the meat as well as helps in keeping the chicken moist during the cooking process). I then slathered them with a mesquite barbeque sauce just before grilling. I also marinated some pork ribs with a Chinese barbeque sauce concoction (delicious) overnight. I barbequed the chicken, ribs and some smoked kielbasa along with corn on the cob and cinnamon apples in foil. I soaked mesquite chips in water for a couple of hours and added them to the charcoal once they were good and hot. The smoke really adds to the flavor of the meat. The beverage for the meal is called Half-and-Half. It's a combination of iced tea and lemonade. Great meal.
wow, way to make my Oatmeal sound lame
Carne Seca
Well-Known Member
wow, way to make my Oatmeal sound lame
I'm sorry. I didn't mean to. I blame global warming. Damn glaciers. They're so damned inconsiderate.
RyanTheRhino
Well-Known Member
pita chips & hummus
Carne Seca
Well-Known Member
smokekeeper
Active Member
Home made chicken soup with home made dumplings.... the best ever