"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 07-20-2016, 05:39 PM   #11
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,785
Quote:
Originally Posted by GotGarlic View Post
How about we give it a month and see how it goes?

And thanks for the tips, medtran.
A month it is then! I'll make the first of our offering over the weekend.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 07-20-2016, 05:51 PM   #12
Senior Cook
 
erehweslefox's Avatar
 
Join Date: May 2016
Location: Hatfield, PA
Posts: 475
Quote:
Originally Posted by CraigC View Post
A month it is then! I'll make the first of our offering over the weekend.
OK I am leaving tomorrow for a week of camping (Chincoteague Island, going down for the pony swim), but I'll make something next week, so I am in. I'm thinking of Russian cuisine, so we are talking beef, cabbage, radishes onions and turnips. Like an oriental perigoi, right? I was gonna go Greek, and still might if feta cheese is still on sale, but I kind of like the idea of Russian pot stickers. If we have a month I can do it, I am going to be away from my kitchen this week, and I'm not gonna try an unfamiliar dough on the campfire.

I haven't tried a Chinese dough before. Should be fun.

Best,

TBS
__________________

__________________
sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 07-20-2016, 05:55 PM   #13
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,785
Don't forget that blue crab is in down there. Steamed and soft-shell should be on the menu!
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 07-20-2016, 06:07 PM   #14
Senior Cook
 
erehweslefox's Avatar
 
Join Date: May 2016
Location: Hatfield, PA
Posts: 475
Quote:
Originally Posted by CraigC View Post
Don't forget that blue crab is in down there. Steamed and soft-shell should be on the menu!
Heck yeah! outRIAAge just posted a cool sounding crab recipe, maybe to complex for camp, but we are gonna be crabbing. Worst case I am just gonna pack them into a dutch oven with some corn, onions, and Old Bay.

So you decided what cuisine you are using, or you leaving it a surprise?
__________________
sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 07-20-2016, 06:34 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by outRIAAge View Post
But where's the fun in that?
We have tried these kinds of events before. The harder you make it for people to participate, the fewer will. I think it's more fun to enable more people to get creative
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 07-20-2016, 06:37 PM   #16
Senior Cook
 
erehweslefox's Avatar
 
Join Date: May 2016
Location: Hatfield, PA
Posts: 475
Quote:
Originally Posted by GotGarlic View Post
We have tried these kinds of events before. The harder you make it for people to participate, the fewer will. I think it's more fun to enable more people to get creative
I'm in, I only have a couple of posts, but I think it is interesting.
__________________
sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 07-22-2016, 06:52 PM   #17
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,097
We're going Korean fusion, 1 will be with Cuban sandwich and the other will be Cajun/Low Country with andouille, shrimp and grits. I'm brining the cabbage for my 2 kinds of kimchi and all the other ingredients are ready to mix up with the cabbage as soon as it's ready to go.
__________________
medtran49 is offline   Reply With Quote
Old 07-23-2016, 07:14 PM   #18
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
Quote:
Originally Posted by GotGarlic View Post
We have tried these kinds of events before. The harder you make it for people to participate, the fewer will. I think it's more fun to enable more people to get creative
I was the one complaining that it's no fun to use pre-made wrappers, and I was dreaming of Mediterranean potstickers using my newly-invented grape-leaf dough, but I completely take your point. Restrictions don't limit creativity, they enhance it.

For example: the villanelle, which is probably the most extreme and arbitrary-sounding set of restrictions of all poetic forms, and yet Dylan Thomas came up with "Do Not Go Gentle Into That Good Night", which is only improved by hewing to the supposedly-arbitrary form.

SO: Only pre-made wrappers allowed. Everybody agree?
__________________
outRIAAge is offline   Reply With Quote
Old 07-23-2016, 07:21 PM   #19
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
AND we're only allowed to use snips and snails and puppy-dog tails, agreed?

(Be careful in answering: those are typical Scottish ingredients :-)

Not quite off-topic: Here's a lovely Scottish song: that echoes the sentiment of that poem:
Ah, Mr. Thomas let us ramble through the midnight fair
Let us throw old bottles at the Ferris wheel
Let us paint "Library" on the library let us raid the moonlight
Let us steal whatever we are supposed to steal

Let us watch while the days grow daily more mundane
That rough God go riding with his shears
Hack wide the belly of the swollen mountains
And rip molten heroes forth from their furious tears
__________________
outRIAAge is offline   Reply With Quote
Old 07-23-2016, 07:33 PM   #20
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,097
You can use whatever wrappers, filling, etc you want. That was the whole point of Craig's and GG's posts. Makes it easier for people to find/use ingredients and make what they'll eat.
__________________

__________________
medtran49 is offline   Reply With Quote
Reply

Tags
chinese, dough

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.