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Old 02-13-2011, 01:04 AM   #31
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I need assist with Wok cooking, I don't get it hot enough or something. I don't have the fine finesse of seasoning. I think that's why I'm focusing on the right tools and ingredients for the traditional Bento.
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Old 02-13-2011, 01:07 AM   #32
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I need assist with Wok cooking, I don't get it hot enough or something. I don't have the fine finesse of seasoning. I think that's why I'm focusing on the right tools and ingredients for the traditional Bento.
I'm following your lead, Bento-sensei.
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Old 02-14-2011, 01:03 PM   #33
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I will next try my hand at wontons for soup and for frying.

And I'd like to try making egg rolls after that.

All the Asian recipes I have tried so far have been keepers.
Personally I think eggrolls are the easiest thing to make. Especially if you are using ready made eggroll wraps/dough.
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Old 02-14-2011, 05:06 PM   #34
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There are just too many to count! Southeast Asian, in its myriad forms; Chinese, in its myriad forms; Japanese, Korean, Indonesian .... I could go on. Unusual and different. Here the only Asian I can really get in my own small town is at a sushi bar, where the chef and his wife are ... gasp! Chinese. And he's great! It's like asking me my favorite book or author. Who can pick? Too much that is too good!
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Old 02-14-2011, 05:13 PM   #35
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So, Claire, which nes do you make/cook?
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Old 02-14-2011, 10:08 PM   #36
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Charlie, I'll admit to confusing Near East with Middle East when it comes to cuisine. I assume by nes you mean Near East. Right off the top of my head, couscous and taboule, with chunks of lamb. Pistachios, dried fruit.

I never even attempt to be authentic anything, because you'll always be wrong!! I just do my versions of things. I try them all; given my regional limitations.

Traveling further afield, I do stir fries and soups that can vary from Southeast Asian through Korean, from kimchee through green curry soup. Nothing will ever be "authentic", and I don't even aim for it, just for that "influence". When I moved to the Midwest, no one in the area would have dreamed of eating sushi, and a neighbor who loved all Japanese and we threw a sushi party (using only cooked ingredients, at the time raw wouldn't have been safe, now we can get pretty good stuff).

In other words, I'll try it all. The biggest problem is buying ingredients, then not using them for years again. So ... if you need a pinch of this or a tsp of that, then you don't make it again for a year or three.....
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Old 02-14-2011, 10:19 PM   #37
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egg rolls, wontons, and I like to roll my own sushi
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Old 02-14-2011, 10:36 PM   #38
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I've rolled sushi and it was okay. I'd love to make eggrolls. My few attempts did not turn out well. I found that the flavor was always lacking and the eggrolls were too loose.

Could some of you share your eggroll recipes and advice? I'd love to try again.
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Old 02-14-2011, 11:35 PM   #39
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I've rolled sushi and it was okay. I'd love to make eggrolls. My few attempts did not turn out well. I found that the flavor was always lacking and the eggrolls were too loose.

Could some of you share your eggroll recipes and advice? I'd love to try again.
For egg rolls I use my deep fryer but a dutch over and fry thermometer will work (possibly even better than a home kitchen grade fryer). You can punch up the flavor with things like ginger an fennel. I don't really have a recipe, but I usually use cabbage to bulk it out, and carrot for some color. One of these days I want to make duck mushroom spring rolls but that will have to be a special occasion. As for them being loose just try and roll a little tighter so there is not to much air in there. Don't give up it takes practice, but it is not to hard.
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Old 02-15-2011, 09:24 AM   #40
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One trick to making egg rolls is to make sure your filling isn't too wet.
Otherwise the steam will explode the rolls when you fry them. Ick.
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