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YEAR OF THE OX! WOOT. Recap of teh foods.
The final consensus:
COURSE ONE: Dim sum, four ways. Dumplings for the win. The stuffed steamed mushrooms were okay (they really needed that chung choi that I couldn't get). The bacon wrapped water chestnuts were gone so fast I didn't see them go. I also did not get to eat any. Confirms belief that people will eat poop if you wrap it in bacon. I had leftover paper wrapped chicken, but only four packets out of like...twenty or more.
COURSE TWO: Congee. Dude, I thought this BLEW, and I will NEVER MAKE IT AGAIN WITH THIS RECIPE. The texture was there but the flavor profile was bad from the start. People still ate it. I suspect that they were either being nice, or they added lots of porkfu and scallions to it. Preferable alternative to this as soup course—winter melon soup. That rocked. Also, this was probably something that would have been better if I had had chung choi.
COURSE THREE: Garlic soba with wilted greens and fried tofu. I LOVED the tofu (and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sthayashi, the SACRIFICES I made for you, not dredging it in egg first). Next time, remember to add Parmesan. Also, use seasoned panko instead of breadcrumbs. Just for giggles.
COURSE FOUR: Seoul Rolled Beef with parsnips, carrots and beans. This rules in so many ways. The only change I see is to alter the aesthetics: slice the beef thinner and wider so that the roll is more complete. After cooking, trim the ends to present flat geometric presentation. In other words: shit I will never do because I'm always too much in a hurry.
COURSE FIVE: Char siu. This is really hard to screw up, especially since I used the jarred stuff. Thank god for one sure thing.
COURSE SIX: Slow cooked Asian winter vegetables. I am unsure just how Asian this is, despite its title. It is comprised of all the vegetables I refuse to eat, so I'll have to take the general agreement that this was not only edible, but also good, as true. It was made in coconut ilk and sambal, so I suppose it had that going for it. I just hate sweet potatoes. In the future makes less, but add other veggies in addition. More sambal.
COURSE SEVEN: Fish braised in Chili bean Sauce. Despite people being freaked about the head and tail, this worked for me. Also, way to go Fuscia Dunlop for adding Chinkiang to the ingredients list and then never mentioning in which part to use it. Bah. Glad I only made the one, but I think I'll make the second for myself next week. Spicy! Lucky! We need some luck this year! I should have noted everyone who ate it this time so that next year we can all chart our luck in comparison with those who did not.
COURSE EIGHT: Steamed Asian pears with Chinese dates and honey. There was a comment that the skin was bitter, but that the pear was good. Wonder if I can just steam them skinned next time? Chinese dates had pits. Good to know. In the future, pit first. Next year, I think it's time that we tackled the monstrous beast called 8 Treasure Pudding, complete with pirate jokes.
All in all, a pretty good year. [Insert Tori Amos lyric of your choice here.]
COURSE ONE: Dim sum, four ways. Dumplings for the win. The stuffed steamed mushrooms were okay (they really needed that chung choi that I couldn't get). The bacon wrapped water chestnuts were gone so fast I didn't see them go. I also did not get to eat any. Confirms belief that people will eat poop if you wrap it in bacon. I had leftover paper wrapped chicken, but only four packets out of like...twenty or more.
COURSE TWO: Congee. Dude, I thought this BLEW, and I will NEVER MAKE IT AGAIN WITH THIS RECIPE. The texture was there but the flavor profile was bad from the start. People still ate it. I suspect that they were either being nice, or they added lots of porkfu and scallions to it. Preferable alternative to this as soup course—winter melon soup. That rocked. Also, this was probably something that would have been better if I had had chung choi.
COURSE THREE: Garlic soba with wilted greens and fried tofu. I LOVED the tofu (and
sthayashi, the SACRIFICES I made for you, not dredging it in egg first). Next time, remember to add Parmesan. Also, use seasoned panko instead of breadcrumbs. Just for giggles.COURSE FOUR: Seoul Rolled Beef with parsnips, carrots and beans. This rules in so many ways. The only change I see is to alter the aesthetics: slice the beef thinner and wider so that the roll is more complete. After cooking, trim the ends to present flat geometric presentation. In other words: shit I will never do because I'm always too much in a hurry.
COURSE FIVE: Char siu. This is really hard to screw up, especially since I used the jarred stuff. Thank god for one sure thing.
COURSE SIX: Slow cooked Asian winter vegetables. I am unsure just how Asian this is, despite its title. It is comprised of all the vegetables I refuse to eat, so I'll have to take the general agreement that this was not only edible, but also good, as true. It was made in coconut ilk and sambal, so I suppose it had that going for it. I just hate sweet potatoes. In the future makes less, but add other veggies in addition. More sambal.
COURSE SEVEN: Fish braised in Chili bean Sauce. Despite people being freaked about the head and tail, this worked for me. Also, way to go Fuscia Dunlop for adding Chinkiang to the ingredients list and then never mentioning in which part to use it. Bah. Glad I only made the one, but I think I'll make the second for myself next week. Spicy! Lucky! We need some luck this year! I should have noted everyone who ate it this time so that next year we can all chart our luck in comparison with those who did not.
COURSE EIGHT: Steamed Asian pears with Chinese dates and honey. There was a comment that the skin was bitter, but that the pear was good. Wonder if I can just steam them skinned next time? Chinese dates had pits. Good to know. In the future, pit first. Next year, I think it's time that we tackled the monstrous beast called 8 Treasure Pudding, complete with pirate jokes.
All in all, a pretty good year. [Insert Tori Amos lyric of your choice here.]
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