?

Log in

No account? Create an account
Mabo Tofu - The year was 2081 [entries|archive|friends|userinfo]
matt

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

Mabo Tofu [Jan. 1st, 2003|07:45 pm]
matt
[Current Mood |fullfull]

Dinner tonight: Mabo Tofu over rice. This was fairly good, maybe a little greasy. I used the House Mabo Sauce with ground dark-meat turkey and firm tofu. I inadvertantly puchased sticky rice the last time I bought rice, which I think contributed to the general greasy flavor. I'm going to have to think of good dishes to balance the sticky rice.

Made a trip back to Whole Foods today to pick up supplies for the rest of the week. I'm thinking of doing a ginger shrimp dish. I bought potatoes (and a leek) for mashed potatoes with filet of beef. I've never made mashed potatoes, so this should be an adventure. They had the rosemary bread, and picked up two different soft cheeses for this. I'm thinking a fondue would be really good- another dish I have never done.

Back to work tomorrow. This should be fun. In the meanwhile, Iron Chef Upsets marathon evening. LL had made tangerine mimosas to celebrate since I was asleep by ten last night. It's making me really hungry for lamb, even though I'm stuffed from dinner.
LinkReply

Comments:
From: sunyata__
2003-01-01 04:58 pm (UTC)
Iron Chef has the same effect on me... it makes me crave whatever they're cooking.

Have you tried Foie Gras? I haven't been able to yet.
(Reply) (Thread)
[User Picture]From: hbergeronx
2003-01-01 05:09 pm (UTC)

many times

I've never cooked with foie gras, but I've had it many times. I had a lovely terrine of it for lunch in Charlotte, NC while doing research on a tea plantation there. You've never had pate?
(Reply) (Parent) (Thread)
From: sunyata__
2003-01-01 06:24 pm (UTC)

Re: many times

Not really.

I had an opportunity to try foie gras at the Morimoto Restaraunt in Philly, but I passed it up, since the bill was already going to be $100.

I had Arctic Char instead. Bo-ring. I really should have splurged.
(Reply) (Parent) (Thread)
[User Picture]From: tessellae
2003-01-01 05:38 pm (UTC)

Yum.

Mashed potatoes with leek sounds good. I've only made mashed once and followed a Joy of Cooking recipe that was pretty basic, except for including bay leaf (a nice touch).

Cheese fondue is easy and fun--I almost did that for dinner tonight before deciding on risotto.

Meanwhile, at the opposite end of the culinary desirability spectrum, dhe, reading Reay Tannahill's Food in History (Three Rivers Press, 1988), informs me that Marco Polo noted how 13th-c. Mongol armies traveled "'without provisions and without making a fire, living only on the blood of their horses; for every rider pierces a vein of his horse and drinks the blood.'"

I'll stick to risotto.
(Reply) (Thread)
[User Picture]From: dhe
2003-01-01 05:46 pm (UTC)

Re: Yum.

My unspeakable wife neglects to point out that the Mongols didn't kill the horses; they took a mere half-pint of blood from each horse every ten days. This sustained the Mongols without weakening the horses, and carried the added advantages of not announcing the Mongols' presence with fire for cooking.

Reay Tannahill's Food in History (Three Rivers Press, 1988)

I'm 120 pages into this 370-page book, and it's excellent. Who knew that the fish sauce of Thai and Vietnamese cuisine may have originally been the intellectual property of ancient Rome, where everything was soaked with the stuff? (They called it "liquamen.")
(Reply) (Parent) (Thread)
[User Picture]From: hbergeronx
2003-01-01 06:30 pm (UTC)

Re: Yum.

I imagine it would be crude to call a transfusion bag a Mongolian Juice Box?

You know me- I like blood ;)
(Reply) (Parent) (Thread)
[User Picture]From: dhe
2003-01-01 06:41 pm (UTC)

Re: Yum.

I imagine it would be crude to call a transfusion bag a Mongolian Juice Box?

Bwa! Had I been drinking blood when I read that, there would have ensued a dramatic crimson hork.

But no, you'd be singling out the Mongols unfairly, according to the next two pages of the book, which briefly depart from chronology to mention instances of blood-tapping-and-drinking 'round the world through the ages.

You know me- I like blood ;)

It's, er, the other red meat.
(Reply) (Parent) (Thread)
[User Picture]From: tessellae
2003-01-01 06:58 pm (UTC)

Re: Yum.

It's not often that I guffaw in response to something I've read. Priceless.

"Got blood?"
(Reply) (Parent) (Thread)
From: sarahparah
2003-01-01 05:59 pm (UTC)
Re: Mashed potatoes - real butter and lots of it is KEY.
(Reply) (Thread)
[User Picture]From: hbergeronx
2003-01-01 06:22 pm (UTC)

real butter

I never use anything but real butter- margarine and anything like it is anathema. I'm also planning on grating in a touch of the Parrano Originale cheese, which, I believe is the perfect cheese. (see here)
(Reply) (Parent) (Thread)
From: sarahparah
2003-01-01 07:18 pm (UTC)

Re: real butter

God, I had no idea your friends-only posts would make me so *hungry* ....
(Reply) (Parent) (Thread)
[User Picture]From: hbergeronx
2003-01-01 07:20 pm (UTC)

Re: real butter

I have to warn you- I don't do anything by halves.
(Reply) (Parent) (Thread)
From: sarahparah
2003-01-01 09:06 pm (UTC)

Re: real butter

Color me warned...
(Reply) (Parent) (Thread)
From: cumxonexcumxall
2003-01-01 06:43 pm (UTC)
I did the fondue thing at home for a special New Year's Eve dinner. All three courses: the cheese, the meats and the chocolate. Had a wonderful time, and cannot *wait* to do it again.

Except next time I need to remember to make just a little *less* of each, we were so stuffed... lol
(Reply) (Thread)
[User Picture]From: hbergeronx
2003-01-01 07:19 pm (UTC)

Fondue and the Ski Lodge

Fondue is irrevocably associated in my mind with ski lodges. I don't know why it evokes romance for me- fire, fondue, fur: I've never done a romantic ski vacation.
(Reply) (Parent) (Thread)
[User Picture]From: diamond_j
2003-01-01 07:42 pm (UTC)

That would be " Heart Attack Mashed Potatoes"

Sautee chopped shallots and pressed garlic in butter.
Mash potatoes (I'll assume you already boiled them. Leave some skin on BTW)
Add: butter, sour cream (to taste),a splash of half and half or cream, white pepper and shallot/garlic mixture.
Yummmy.
Sit back and listen to the quiet sound of your arteries hardening.
It will be worth it.
P.S. I had to delete and re-post this because the title looked like it had been written by someone at LL's work cafeteria.
(Reply) (Thread)