Wednesday, February 20, 2019

Shopping, Mandarin, Kep

Riddlesworth Hall
I always hated shopping but my mother loved it. I remember being dragged from store to store to find things. We were looking for a party dress for me one time. We found one I liked but it was too expensive according to  my mother. I don't remember how many other stores we went to trying to find something else and then ended up back at the same store buying the one I liked in the first place. I can never understand people who go from store to store trying to find things at a lesser price, they must spend a fortune on gas. To me, and others I know, shopping on line is perfect. Mind you, even there I don't shop - I find what I want and buy it, I never think to hunt around and compare prices etc. I recently had a lesson in that from the friend who is buying me my Instant Pot. She searched all over the place to find what we both wanted. I went to one store and would have settled for something less if she hadn't found the right item for me. In England when I was at school, we mostly wore school uniforms, I always did. One school I went to, Riddlesworth Hall, had very extensive and expensive uniforms but they were all sold by one store in London so we never had to traipse around.

Enjoyed our Tuesday lunch at Mandarin.  Had a few more dumplings. Going again on March 1,
dumplings should still be around then. I also had some of  their mussels. I don't know where they get such huge mussels, never seen any as big and juicy. Had some Kelp salad too, I love that stuff. Good for you too I believe. Full of all kinds of health benefits - they make a salad of it, I should try making it at home because we don't go to the Mandarin every week. I know I can buy kelp at a local Korean store so all I need is a recipe.

So here is a Sichuan recipe. Sichuan food is not necessarily spicy I learnt from Confucious was a Foodie, but this one is.. Will have to go to the Korean store, not been there for a while as it's on King St. the road I have been complaining about because they have put train lines right down it and really made a screw up of the total road system.

Kelp Salad

Easy kelp salad with a spicy, sweet and sour taste.

200 g fresh kelp or soaked dried kelp
2 Tbs light soy sauce
1 Tbs black vinegar
3 garlic cloves, chopped
1-2 Thai peppers, cut into small pieces
2 scallions, finely chopped
1/4 tsp salt
1 tsp sugar
3 Tbs vegetable cooking oil

1. Roll the kelp up and cut the kelp into thin shreds.

2. Then wash the kelp in cold water for 1 or 2 times to remove extra saltness.

3. Bring a large pot of water until boiling and then place shredded kelp in and cook for 2 minutes. Transfer out and drain.

4. Add light soy sauce, vinegar, chopped scallion, chopped chili peppers and chopped garlic. Heat Chinese cooking oil until hot and then pour the hot oil over the chopped garlic. Mix well.

5. Add some coriander.

Servings: 2

Source: China Sichuan Food

Have a great day
 

Tuesday, February 19, 2019

Lunch, Movie, Diabetes, Bulbs,

Guess where I am going to lunch today - yes, Mandarin. I wanted to get in one more visit whilst the New Year's dumpling festival was still taking place. I do love dumplings.

Just watched High Noon, Gary Cooper, I have known that song forever, can virtually sing it word for word, but I don't think I ever saw the film before. They talked a lot about politics before and after and the Black List. Politics and theatre should never mix in my opinion. They are supposed to be entertaining us.

Have an appointment to see the endocrinologist on Thursday. My diabetes is basically non existent any more as she knows. Except whilst I was in hospital when they pushed my sugars up to 28, I think that's around 500 in US measurements. It was all due to the stuff they were feeding me by tube. Then they dropped it so low dosing me with insulin, 2.8 (about 50) I was quite frightened both times. I have a medic alert bracelet which, when I got it, said diabetes was my main problem. I meant to get it changed and never did. I will now. Only trouble is, I can't take the bracelet off myself and Matt isn't able to either.

Our kitchen light went out Monday morning, we are no longer able to stand on step stools or such so called in the super. He is so tall, he just reached up and changed the bulb. Amazing. We have been using CFL bulbs but he tells us the LEDs are much better. Have ordered one from the store as we didn't have the right strength bulb anyway. Now I have to dispose of the dud one properly. Understand Canadian Tire may take them. I do hope so as they contain mercury I read. Otherwise I am not sure where we dispose of them locally. I couldn't get hold of the super this morning, I hadn't even realised it had snowed enough overnight for him to be out dealing with the white stuff. Poor man.

Being a chocoholic, this recipe looked so good when I saw it. The comment in red is from me.

Ultimate Chocolate Mousse

The key to this recipe is to use the very best semisweet dark chocolate you can find—we like
Valrhona. The better the chocolate, the better the mousse.

8 oz semisweet dark chocolate, broken into
1/2-inch pieces
6 large eggs, separated
3 Tbs water
1/4 cup sweet liqueur (such as Chartreuse, amaretto, mandarin, or Grand Marnier)
2 cups heavy cream
6 Tbs granulated sugar, divided
Whipped cream and grated chocolate, for garnish

1. Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside. These days you can melt chocolate in the microwave so long as you know what you're doing.

2. Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.

3. Fold melted chocolate into sauce. Transfer chocolate mixture to a large bowl, and set aside.

4. Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.

5. Using electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft peaks start to form, about 1 minute. Beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form, 2 to 3 minutes. Fold into chocolate-cream mixture.

6. Spoon mousse into a bowl, and chill until ready to serve, 4 hours or up to 24 hours. Garnish servings with whipped cream and grated chocolate.

Source: Food and Wine

Author Notes
In 2018, Food & Wine named this recipe one of our 40 best: To celebrate chocolate in its most delectable guises, we asked some of the best cooks—Julia Child, James Beard, Maida Heatter, and more—to share their favorite chocolate recipes. Craig Claiborne, who was the New York Times restaurant critic and one of the top food journalists at the time, shared his remarkable chocolate mousse, which could be reliably whipped up without tremendous effort. In his original headnote for the recipe, Claiborne says, “once in a rare while, I discover a formula for a dish that seems the ultimate, the definitive, the ne plus ultra. I am convinced that the finest chocolate mousse creation ever whipped up in my kitchen is the one printed here. As if you didn’t know, mousse means foam in French. This mousse is the foamiest.” The key to this recipe is to use the very best semisweet dark chocolate you can find—we like Valrhona. The better the chocolate, the better the mousse.


Have a great day