The First Rule of [Cook Club] (Cook-along Week 6: Fish Stew)

1356711

Posts

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Xaquin wrote: »
    I have never attempted or eaten a dumpling

    what

    V1m
  • XaquinXaquin Right behind you!Registered User regular
    I dunno

    I guess I've never really been to a dumpling .... house? grill?

    I've seen them on buffets but since I don't know what's in them and they generally look slimy, I get other stuff

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    where do you live again
    we've got some things to fix

  • XaquinXaquin Right behind you!Registered User regular
    edited January 18
    near Frederick, Maryland

    edit: I'm not opposed to them, I've just never really been to a place that I'd think to order them

    Xaquin on
  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    Is a potsticker a dumpling?

    I know gnocchi is a dumpling. I bet you've had a fuckin dumpling!

    BucketmanBahamutZERO
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Potstickers are dumplings, yeah

    inland MD is not within my dining radius unfortunately, someone else will have to take this one

  • XaquinXaquin Right behind you!Registered User regular
    I've had gnocci

    can't say I'm a huge fan

    they didn't have a filling though. or if they did it was unremarkable

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    edited January 18
    Gnocchi doesn't have filling, it's more in the style of boiled european starch dumplings. It's also remarkably easy to fuck up, though good gnocchi is sublime.

    Most people here are talking about south-east asian varieties of dumpling, which have very little in common with things like gnocchi. Also we're all rather proving @sarukun 's point regarding dumplings, which is deeply irksome.

    edit: if you're ever in New York and want to blow real cash on cantonese style dumplings, check out the dim sum baskets at
    https://hakkasan.com/new-york
    ... but I can also point you to a whole lotta budget eateries which are very nearly as good.

    tynic on
    XaquinsarukunBucketmanBahamutZERO
  • XaquinXaquin Right behind you!Registered User regular
    I'll be cooking some next weekend for cook club!

    I think I'll make the pan fried variety as the steamed ones look slimy

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    if anything steamed dumplings tend to be a little sticky, rather than slimy, but if it's not a texture you're sure about then go for the pan fried.

    sarukunKetar
  • XaquinXaquin Right behind you!Registered User regular
    I guess cause I've never had them I just assumed

    either way, I'm looking forward to trying them out!

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Also if you’re making them from scratch pan fried are way easier cause it doesn’t matter as much if they come apart while cooking. I get very anxious when sealing steamed or boiled dumplings.

    XaquinsarukunPeen
  • XaquinXaquin Right behind you!Registered User regular
    I'll be doing them gluten free so my GF can have some

    won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far

  • DoodmannDoodmann Registered User regular
    edited January 18


    Ykt8paQl.jpg

    Go on a journey with me:
    https://imgur.com/a/Eq7WGbU

    Actual Recipe:
    1/2 pack of hot italian sausage
    *get pot real hot*
    1/2 onion
    1 red bell pepper
    1 jalapeno
    *char if possible*
    1 small bag of paprika
    ~ 1/2 that amount of cumin
    *stir*
    1/2 garlic bulb
    6 roma tomatoes
    *smash with wood spoon in pot*
    *add water* (I added too much)
    SALT
    5 eggs
    *cover*
    2 green onions
    3 large slices of crumbled aged cheddar

    Doodmann on
    Whippy wrote: »
    nope nope nope nope abort abort talk about anime
    Torchlight | Steam | ART
    XaquinSilverWindshalmeloFearghaillJedocQanamilBucketmanBahamutZERO
  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    @Xaquin have you had pierogies? Then you've had something like an Asian dumpling

    Made shakshuka!

    I did one onion, finely cut, one green and red pepper, and one eggplant then added in some frozen corn.

    Ground cumin, turmeric, red pepper flakes, cinnamon, garlic powder, salt and pepper.

    Added in two cans of diced tomatoes because what even is portion control. Then added in more red pepper flakes, cumin, some yellow curry powder, diced garlic, and some chili paste, and some worcestershire sauce.

    Let that simmer for ten minutes, and then popped the eggs in.

    Served with home made Challah and butter.

    Family verdict was that it was amazing, and can join in the dinner rotation! So thanks for giving me the courage to try this!

    sarukunSilverWindshalmeloFearghaillXaquinJedocQanamilBucketman
  • sarukunsarukun Mr. Bulldopps Get SchwiftyRegistered User regular
    edited January 18
    I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”

    sarukun on
    tynicDoodmannFearghaillJedocBahamutZERO
  • SilverWindSilverWind Registered User regular
    edited January 18
    Oooh more shakshuka journeys, how lovely! <3
    Xaquin wrote: »
    I'll be doing them gluten free so my GF can have some

    won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far

    From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile

    Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like

    sarukun wrote: »
    I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”

    I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names

    (To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)

    SilverWind on
    signature.png
    Switch: SW-7603-3284-4227
    Xaquin
  • sarukunsarukun Mr. Bulldopps Get SchwiftyRegistered User regular
    edited January 18
    SilverWind wrote: »
    Oooh more shakshuka journeys, how lovely! <3
    Xaquin wrote: »
    I'll be doing them gluten free so my GF can have some

    won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far

    From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile

    Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like

    sarukun wrote: »
    I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”

    I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names

    (To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)

    It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.

    It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...

    “Fuck, that’s easy to remember.”

    sarukun on
    XaquintynicJansonCarpy
  • XaquinXaquin Right behind you!Registered User regular
    edited January 18
    @lonelyahava I have not had pierogies

    I've had ravioli though which seems kind of similar to pierogies and dumplings

    @SilverWind I was planning to use that 1 to 1 gluten free flour by bobs red mill. think that'd work?

    Xaquin on
  • jgeisjgeis Registered User regular
    I did the thing!

    JedocXaquinSilverWindQanamillonelyahavamrpakusarukunBucketman
  • SilverWindSilverWind Registered User regular
    sarukun wrote: »
    SilverWind wrote: »
    Oooh more shakshuka journeys, how lovely! <3
    Xaquin wrote: »
    I'll be doing them gluten free so my GF can have some

    won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far

    From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile

    Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like

    sarukun wrote: »
    I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”

    I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names

    (To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)

    It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.

    It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...

    “Fuck, that’s easy to remember.”

    Fair! My personal narrative growing up with my often very blunt and direct parents/relatives (and how I am to some degree) made me internalize it as "Chinese people are just very literal." Though of course that's hardly a educated insight :lol:

    Xaquin wrote: »
    @ lonelyahava I have not had pierogies

    I've had ravioli though which seems kind of similar to pierogies and dumplings

    @ SilverWind I was planning to use that 1 to 1 gluten free flour by bobs red mill. think that'd work?

    It's hard to say without testing it. BRM's all purpose GF is primarily garbanzo bean and tapioca flour, which are two of the main flours the recipe I linked recommended, and that's good. One thing I'd definitely add to that flour, though, is xanthan gum (as directed in the recipe) as it's basically a "act like gluten" thickener/chewy-maker that most GF flour blends omit because it's a (relatively) pricier ingredient. But it's completely essential if you want to do any gluten free baking. BRM sells bags of it too

    signature.png
    Switch: SW-7603-3284-4227
    Xaquin
  • SilverWindSilverWind Registered User regular
    edited January 18
    Here's mine!

    TrdGW7M.jpg?3
    WA3dJyK.jpg?2
    nnDTZMT.jpg?2

    I think I'll be adding shakshuka into our meal rotation. Super simple to make, vegetarian, very soothing. We had it with bread and also over rice. I definitely recommend sous viding the eggs if you like super runny yellows but set whites

    Anyway, it's time for jiaozi next! I think for funzies I'll keep a running list of who participates each week in the OP/second post (and keep adding to it if people do it past today--don't worry!)

    I'll put up the jiaozi info in the OP tomorry

    SilverWind on
    signature.png
    Switch: SW-7603-3284-4227
    KetarXaquinjgeisDoodmannmrpakulonelyahavashalmelosarukunBucketmanBahamutZERO
  • XaquinXaquin Right behind you!Registered User regular
    daaaamn that looks good

    jgeismrpakuSilverWindshalmelosarukunBahamutZERO
  • SniperGuySniperGuy Also known as Dohaeris Registered User regular
    Someone over in the D&D chat thread linked this and I wanted to participate because I've heard good things. So I did!

    SHAKSHUKA

    bkT4GMY.jpg?1

    SAWJ75O.jpg?1


    https://imgur.com/a/sNbJ32b < Full album of cooking stuff

    I put chorizo in it, a serrano pepper, cooked the eggs so they're not runny (whoops, but I like 'em that way so it's fine) and it's got a good kick, warm and filling, and I like it a loooot.


    My wife hates it though, she doesn't like cooked tomatoes at all apparently. So now I have to eat the entire thing. Oh well!

    Twitch Streaming W/TH/F and more
    Dohaeris210 on PSN / SniperGuy710 on Xbone Live
    Sometimes, I make YouTube videos
    mrpakuXaquinSilverWindPeenDoodmannsarukunJedocKetarBucketman
  • XaquinXaquin Right behind you!Registered User regular
  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    I'm going to open up a restaurant called Shake Shakshuka and it's going to have shakes and shakshukas.

    Thank you Shark Tank judges, I'll be in my trailer waiting for your check.

    SilverWindXaquinDoodmannBucketman
  • SilverWindSilverWind Registered User regular
    Very nice! What's the bread you're eating with it?

    signature.png
    Switch: SW-7603-3284-4227
  • SniperGuySniperGuy Also known as Dohaeris Registered User regular
    SilverWind wrote: »
    Very nice! What's the bread you're eating with it?

    It is a store bought baguette that is quite crusty/chewy and it paired quite well I think!

    Twitch Streaming W/TH/F and more
    Dohaeris210 on PSN / SniperGuy710 on Xbone Live
    Sometimes, I make YouTube videos
    SilverWind
  • sarukunsarukun Mr. Bulldopps Get SchwiftyRegistered User regular
    edited January 19
    SilverWind wrote: »
    sarukun wrote: »
    SilverWind wrote: »
    Oooh more shakshuka journeys, how lovely! <3
    Xaquin wrote: »
    I'll be doing them gluten free so my GF can have some

    won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far

    From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile

    Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like

    sarukun wrote: »
    I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”

    I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names

    (To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)

    It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.

    It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...

    “Fuck, that’s easy to remember.”

    Fair! My personal narrative growing up with my often very blunt and direct parents/relatives (and how I am to some degree) made me internalize it as "Chinese people are just very literal." Though of course that's hardly a educated insight :lol:

    There are some corners of linguistics/anthropology that believe there's a certain relationship with your native language and your world view. One of the unusual things about English, for example, is the absurd number of color names we have. The further back you go, the less colors exist in any language. Japanese is a good example: the Japanese word for "green" (midori) is a relatively recent invention: as a result, traffic lights in Japanese are "red and blue". Some scholars believe there is some interplay with cultural world view. The most modern example in English of the phenomenon is probably Orwellian newspeak: the Party believes they can actually control people's ability to think indirectly by simplifying the English Language.

    So, whether it's a funciton of Chinese culture or Chinese language or there's a complex interplay going on there is ???????????


    Edit: I made the thing and took some photos but I got work early tomorrow morning so I’m rainchecking the uploads. It was real damn good and at least one of my yolks was fairly runny and delicious.

    sarukun on
    SilverWind
  • Mojo_JojoMojo_Jojo Like a bad lobster in a dark cellar Registered User regular
    I'm not sure I've made shakshuka for several months so I'm remedying that this evening. Fine work this thread.

    Homogeneous distribution of your varieties of amuse-gueule
    SilverWindXaquin
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    Listen, I'm as big a fan of runny yolks as just about anyone on the planet.

    But I got lazy this morning and just dropped a big spoonful of sauce and some feta into a half-scrambled egg and kept stirring it until everything heated up. It turned into a sort of soft-scramble frittata and I ate it on some griddle toast. And I think I like it better than the carefully-poached version! It's just a really nice distribution of flavors and textures, especially since the veggies are still just a little bit crunchy. Plus it's way more forgiving and harder to screw up first thing in the morning.

    I recommend at least giving it a try.

    GDdCWMm.jpg
    lonelyahavaXaquin
  • SilverWindSilverWind Registered User regular
    Jiaozi recipes are up on the main post. :D

    Because a lot of ground pork is lean fat, I think I'll try grinding some of my own, from pork belly. A food processor should be able to do the work too, for those without meat grinders

    signature.png
    Switch: SW-7603-3284-4227
    Xaquinsarukun
  • UbikUbik another one of the law guys Registered User regular
    edited January 20
    made the shakshuka tonight, i followed the serious eats recipe and used 1 red bell pepper, 1.5 onions (since i had a half left over), 2 serrano peppers, and 1 diced chipotle in adobo (since i have a can i need to use up) - i added the chipotle with the tomatoes

    (i don't know what i'm doing with photos so let me know if these are messed up)

    mise en place
    n72yqlv3j8m3.jpg
    (guest appearance from the Pizza Camp cookbook in the back)

    cookin veg
    wngxt921gven.jpg
    y7uy9julv8eg.jpg

    final product
    dtw0j00nukx5.jpg

    i had it with some marinated artichoke hearts (with some more of the oil drizzled over), crumbled feta cheese, and an italian loaf from the supermarket

    was very good, a+, the sauce was very rich and flavorful, a good heat but not overly spicy and i didn't feel the need to add any hotsauce. only change i would make is cutting the bell pepper strips in half, it was hard to maneuver the long strands that didn't soften all the way

    Ubik on
    mrpakuSilverWindXaquinKetarSniperGuyBucketmanlonelyahavaFearghaill
  • SilverWindSilverWind Registered User regular
    To anyone thinking of trying to make their own wrappers--I found the Serious Eats food processor version really easy to do. Rolling it out was sort of a pain but I had a round cookie cutter to cheat (though the Adam Liaw video shows how he suggests rolling it out, which was really helpful)

    Also.....I used to just pinch the edges as a kid, but here are all sorts of pleats you can do!

    signature.png
    Switch: SW-7603-3284-4227
    XaquinBucketmansarukun
  • XaquinXaquin Right behind you!Registered User regular
    not liking the look of second from the right there

    JedocFearghaillBahamutZERO
  • BucketmanBucketman Call me SkraggRegistered User regular
    I am obsessed with the ideas of dumplings, thought I've only ever made the southern american and starchy European ones myself. I may go all in on this.

    SilverWind
  • WybornWyborn GET EQUIPPED Registered User regular
    Man, I love jiaozi. They're hard to beat in terms of pure, unrelenting eatability. I could eat them until I explode

    dN0T6ur.png
    sarukuntynic
  • BucketmanBucketman Call me SkraggRegistered User regular
    Hmm not sure if I want to make pork style pot stickers or chicken soup dumplings. Anyone have any experience with how to steam these without a baboo steamer? I have a steam basket I use for veggies and an instant pot and a rice cooker

  • sarukunsarukun Mr. Bulldopps Get SchwiftyRegistered User regular
    Instant pot has lots of recipes for steaming jiaozi online.

    I need to edit my Shakshuka photos and get ‘em up here before people start cooking dumplings here...

    BucketmanSilverWind
  • FearghaillFearghaill If there is nothing but what we make in this world let us make goodRegistered User regular
    I think I’m going to make pan fried dumplings because the idea of a texture contrast between a crispy bottom and a soft, chewy top sounds really appealing

    Also I have a pan that seems like it would be perfect for it. Wide, flat nonstick bottom, high sides, and a good fitting lid

    XaquinJedoc
Sign In or Register to comment.