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Pasting from a prior comment with my recipe...

I tweak it each time I make it but generally I use the following recipe. I like to start this around 8 pm and let the pot go all night. Finish the final steps in the morning.

Ingredients

• Oxtail (2-3 lbs)
  
• Short Ribs (1-2 lbs) or Beef bones (1-2 lbs) or Beef Shank (1-2 lbs)
  
• 3-4 Medium Onions
  
• 4 inches of Ginger
  
• 1 large lump of rock sugar (about 1 inch cube)
  
• 2 tablespoons salt
  
• 2 Pho Hoa Pho spice bags
  
• Salt
  
• Sugar
  
  
  Directions
  
  

1. Bring small pot of water to boil.
   
2. Parboil beef for about 1 minute.
   
3. Rinse with cold water and hand clean the meat and bones to wipe away any surface scum.
   
4. Over open flame or under broiler, blacken onions and ginger. No need to peel. Get surface nice and blackened.
   
5. Add beef, onions and ginger, salt, rock sugar and 1 Pho Hoa spice bag to large pot. No idea what size I have.. just the biggest I have.
   
6. Fill pot with water and bring to a boil over medium heat.
   
7. As the water heats up, scum will rise to the surface. Skim it off every 10 minutes for the first hour and then periodically after.
   
8. Don't bring pot to hard boil... should just be a rolling simmer.
   
9. After 8-10 hours the meat should be fall apart tender and the pot should have reduced.
   
10. I turn off the heat and slowly transfer the broth from the cooking pot to a new pot. During the transfer, I run it through a fine strainer (I've used cheese cloth as well) to catch any little particulates. You end up with a very clean broth after this step. Discard the onions and ginger.
    
11. When I get to the bottom, I carefully take the oxtail out and separate the meat from the bones. After all that, you should have a pot of relatively clear and clean broth and a separate container of delicious oxtail ready to add to your pho.
    
12. Bring the pot to just below boil again. Now you will finish your seasoning. Taste the broth... too bland, add some more salt. I also add the 2nd Pho Hoa spice bag.
    
13. Prepare your bowls with rice noodles and oxtail and just ladle the broth over it. Garnish with green onions, onions and cilantro and serve.
    
    Note: Need a little more sweet, add a very small lump of sugar at a time. Remember that sipping the broth alone without any noodles in a bowl, you will want it to be a little saltier and sweeter than you would expect. When dip your noodles in the boiling water and drop in your bowl, it will water down the broth slightly.
    
    Note2: My family does not use fish sauce in pho as it adds too much of a funk to long cooking soups/broths like pho. We add it at the table to individual bowls if the diner wants it.
    
    Note3: The Pho Hoa spice bags are the same spices you would use to make pho, but ground up and put into little tea bags. Sure it is better to have all fresh spices, but it's just more convenient to have these little bags in the pantry. This is an amazon link, but go to your local Asian/Vietnamese market. It'll be a lot cheaper there.
    
    Edit - Fixed formatting. Was just lazy before but got enough complaints that I figure I should clean it up :)

Sure! The one I got is actually really cheap. $10 I think. I'll link it below. It's a simple gadget, you can't change the size or anything but I like it for things like stir fries, quick pickles etc. I make a lot of carrot and daikon pickles and it's great for that.

I'm so jealous you have ramps in that torte! It's going to be an AWESOME combination. They're so fragrant and perfect with ricotta and chard. YUM. Don't turn it over too soon or the butter will still be liquid. Man, it's so good, I'm ready to make it again already.


https://www.amazon.com/Precision-Kitchenware-Stainless-Julienne-Vegetable/dp/B00FF75XG4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1493331272&sr=1-5&keywords=julienne+peeler

Cast iron lover ... it's easy.

You need:

• hot water
  
• a scraper like this
  
• a pad like this
  
  Technique:
  
  

• Rinse the pan with the hottest water you can stand.
  
• Use scraper to remove anything stuck to the bottom.
  
• Run the scotch pad around a couple of times.
  
• Dry thoroughly.
  
• Put on a warm burner for a minute or two to ensure all the water is off.
  
• Lightly coat it with some oil on a paper towel and wipe hard to ensure any oil left is a very thin layer.
  
  Done.
  
  Don't believe me though, watch this great demonstration, starting at 16:30

I do! Sorry for the late reply - i've been on the road.


I used this recipe for the Rogan Josh (used chicken thighs that were cubed instead of lamb since my MIL doesn't like lamb). I did 1/2 butter and 1/2 olive oil instead of ghee as well. I also just used a whole 'small' package of Faye 5% yogurt for the yogurt. Made in the instant pot, but then put it on the stove to to keep warm in a dutch oven after while i cooked the Baingan Bharta (which I also cooked in the IP.

The Baingan Bharta I got from here. Changes I made was no water, and used cumin powder instead of cumin seeds since I didn't feel like spending money on whole seeds.

The yellow split pea curry I sort of just did off a whim. I ran out of onion and garlic sautéed beforehand, so just used garlic & onion powder. I also added this Madras Curry Powder. If you've never used it, its a great introduction to an indian style curry powder. I use it for curry chicken salad too. S & P to taste. Also, adding kale or spinach to it is great as well. I just bring to boil with about double the water I used for the lentils, then cover and let it simmer for ~ hr. Might need to add more water as you go on.

ooooooo! I LOVE my electric pressure cooker. I have THIS one. I love that it is so versatile. I can make pretty much anything with it. I can use it as a pressure cooker, a slow cooker, a rice cooker, or even a regular pot on a stove. It is awesome when you can make beans and rice in less than an hour. I made stock with the turkey carcass in 45 minutes. I have a lot of awesome kitchen gadgets, but it is by far my favorite.

They are indeed store bought, I used my last potatoes this morning for home fries.

They're actually store-brand, my super market of choice being Price Chopper (in the northeast). They're the extra-crispy type, but I did add a few pinches of ["The Gourmet Collection - Roast Vegetable & Fries Spice Blend."] (https://www.amazon.com/dp/B00KCX4K60/ref=cm_sw_r_awd_on6cub0AW2G8Z) It seems a bit pricey, but it was a Christmas gift, I had no idea until I just looked it up!

Cheers :)

Hmm, yeah, I mean, I have no idea if it's popular at all among places with latin american communities, but it's pretty easy to find. Amazon has it: http://www.amazon.com/Manchego-Whole-Wheel-7-pound/dp/B0042W3ZAE

Also, I can't figure out where you live. Just for starters, Mexico City and Madrid have more Spanish speakers in their metro area than LA does, and that's the largest in the US.

This is the first risotto I have ever made and I think I did a pretty good job. The recipe is from the "Gluten-Free Bible" however I didn't use any GF ingredients as this was a trial run for the SO while she is out of town.

Here is the recipe since I couldn't find it online. I made a few changes based on preferences and ingredient availability:

Ingredients

• 6 cups of GF chicken broth
  
  
• 2 T olive oil
  
  
• 2 cups sliced mushrooms (left these out)
  
  
• 1/2 cup chopped onion
  
  
• 4 cloves garlic, minced
  
  
• 1.5 cups arborio rice
  
  
• 1 lb. cooked chicken tenders, cut in 1/5 in. pieces (left mine whole)
  
  
• 2 cups cooked broccoli florets
  
  
• 4 plum tomatoes, seeded and chopped (used Roma because that's all I could find)
  
  
• 1/4 cup finely chopped fresh parsley or 1 TB dried parsley flakes
  
  
• 3-4 T finely chopped fresh basil (used African blue) or 1 TB dried basil
  
  
• 1 t cayenne (not included in original recipe)
  
  
• 1/2 t salt
  
  
• 1/2 t black pepper
  
  
• 2 T grated Paremesan or Romano cheese
  
  Instructions
  
  
• Bring broth to a boil in medium saucepan; reduce heat to a simmer.
  
  
• Heat oil in large nonstick saucepan over medium heat. Add mushrooms, onion and garlic; cook and stir 5 minutes or until tender.
  
  
• Add rice to mushroom mixture; cook and stir 1-2 minutes. Add broth, 1/2 cup at a time, stirring frequently until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, about 20-25 minutes.
  
  
• Add chicken, broccoli, tomatoes, parsley, basil, cayenne, salt and pepper; cook and stir 2-3 minutes or until heated through. Sprinkle with cheese.

The recipe originally came from Mark Bittman's How to Cook Everything. Which is a fairly decent book for basic recipes. It's not quite the same anymore, but not too different either.

The recipe is not that difficult. It takes about 1/2 hour to get the cake in the oven, and dirties 3 bowls. It's a lot easier if you have a stand mixer (which I don't)

And like I said before, I spent a number of years perfecting the base recipe (I took a cheesecake to the neighbor's every week for a year), which I wouldn't have done if I thought it sucked. This cheesecake comes out as the best I've had. It's probably not the best out there though.

I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish


Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

This is the closest to Rendang flavor of all mae ploy spices

It's basically a puree of all the spices you need and lasts forever. (30-40 servings)

Fry 50-100 g of the paste in oil and then add beef short ribs and brown.

After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)

Serve with rice

Basically, just make some spiced-up lentils and cook down to a thick sauce that stays on a hotdog. I'll try to write up what i did:

-1 cup lentils

-a few small chuncks of salt pork

-half an onion

-clove of garlic

-spices - paprika, cumin, turmeric, dried oregano, cayenne, black pepper

-spoonful of ketchup

-spoon of [okonomiyaki sauce] (http://www.amazon.com/Okonomi-Sauce-17-6oz-by-Otafuku/dp/B00886NJP6) (I realize how dumb this sounds, but I'll be damned if these lentils didn't taste a lot like what you get on a coney dog. I just happen to live near a Japanese grocery, so I use this kind of stuff.)

-spoon of brown sugar

-little worcestershire and hot sauce

Boil lentils and salt pork for 20-25 minutes, until mostly tender and the liquid is mostly absorbed/evaporated.

In a separate pan, saute onion in vegetable oil for 8-10 minutes. Add garlic, spices, ketchup and that japanese sauce if you have it. Cook for about a minute, stir in some water to clean up the pan, then add the mixture to lentils.

Cook to desired consistency, adding water if necessary. Finish with worcestershire and a vinegar-y hot sauce, and salt if it needs it.

I've been liking this better than regular chili lately. I probably just have a thing for lentils. I have no qualms about adding extra meat - the dog was bacon-wrapped. The lentils are damn good, and add some much-welcome fiber to the situation.

hope you like it

Get one of [these!] (https://www.amazon.com/gp/aw/d/B01LX8I3R3/ref=mp_s_a_1_3?ie=UTF8&qid=1521007054&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=kitchen%2Baid%2Bmini%2Bfood%2Bprocessor%2B3.5&dpPl=1&dpID=41ix67PmBwL&ref=plSrch&th=1&psc=1)

Mine gets used a ton. Perfect for one batch of hummus, emulsions, small dicing jobs, etc. Plus, if you are looking at KitchenAid mixers, you can try out a fun color or accent for when you take the plunge!

I love Japanese curry, it's delicious. It's nothing like the Indian or Thai varieties though. I just followed the recipe on the back of this curry package. I used chicken thighs and breast.

It was the first time making a pan sauce for me. I used a recipe from this book, which actually shows the "basic pan sauce" on page 46. I used extra onion since we had a small one from the garden. I was pretty happy with the end result.

I completely agree. The best salsa I've ever had was made at a hole-in-the-wall bar in Cozumel, Mexico.

Back to "hot sauce" real quick:
I don't care where you're from. If you (not you personally) think you can handle serious hot sauce, try this.

Pretty much used this recipe for the broth. I tweaked it a little by adding a few extra ingredients and taste-tested along the way (so I can't give you a good measurement). Mostly just added fish sauce, pepper, and MSG-free vegetarian seasoning. I also excluded the dried squid because I didn't have any on hand.

For protein, I added shrimp, squid, and grilled pork seasoned with Chinese BBQ Char Siu powder. Each of these were cooked separately and then added to a bowl of clear noodles and broth.

After cooking and adding the meat in a bowl, I added chopped green onion, a squeeze of 1/8 of a lime, onions, a bunch of mint and lettuce, cilantro, hoisin sauce, and Sriracha all according to preference.

Just a note, hoisin sauce usually isn't added to Hu Tieu but I wanted it in. Also, I usually like to use a spicier and more flavorful condiment than Sriracha but didn't have any at the time.

Thanks! Recipe from the Good Housekeeping Illustrated Cookbook ('80). Link

It's a long wire, so it's flexible. Chefmate is the brand I believe.
Here they are on amazon. They worked pretty well.