Shopping, Mandarin, Kelp

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
 

Our Tuesday

Phew, busy day. After dropping off the monitor we stopped for gas on the way to the restaurant and paid $1.24 a litre, expensive, then I was totally annoyed that when we came back a few hours later, the same gas bar was charging $1.18 (I'm rounding up).i.e. 6 cents less. Grrr.

Had a very enjoyable lunch with our friend whom we haven't seen for a while. Then dropped into Costco and bought some chicken breasts and pork loins. I really like the meat there. I just wish I could pay with my Visa. Apparently these days they will accept Master Card but we don't have one and are unlikely to get one. One credit card is enough thank you. Talking of that, we get cash back every November. The cashback disappeared last Friday from our information on line and should have been deposited into our account.  No sign of it to date. I phoned them and they said it was on my next statement but I would not see it on line because I wasn't paperless (still get statements 'cos Matt can't use a computer). He said I would see it on the statement next week. What nonsense. If it didn't show up on line, my online accounts would be inaccurate. Another Grrrr.

After Costco I realised I had forgotten the shopping list so we had to go home and get it. Another grrrr. Although it did mean I could put the meat in the fridge. Headed to the grocers and bought up the store. I discovered they were now selling Kinchi so, of course I had to buy some to try. Hope it's good.  Didn't mention that I had some kelp salad at lunch (had it once before) and I loved it. Wondered if I could buy it round here and discovered I could at a Vietnamese store which I have been to a few times in the past. It really is delicious. Of course I don't know what is in the salad at the Mandarin. Looking on line, looks like it might be cooked and then dressed with a sweet and spicy sauce.  From what I am reading Kelp is the new Kale. Must say I like it better. Will have to look up some recipes.

Having been told that Eastern foods and spices are enabling them to fight off any kind of dementia problems, I am endeavouring to add more things like turmeric and cumin to the foods we eat. This soup fits the bill. I used to boil chickens like this to make stock anyway using the meat from the chicken to turn it into something else. I have always loved Chicken Noodle Soups. They don't say how many scallions but I would think 4 or 5 would suffice.

Turmeric-Ginger Chicken Soup

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

1 3 ½–4-pound chicken
2 medium onions, unpeeled, quartered
2 heads of garlic, halved crosswise
1 4-inch piece ginger, unpeeled, thinly sliced
3 dried bay leaves
1 Tbs ground turmeric
2 tsp black peppercorns
2 tsp coriander seeds
Kosher salt
12 oz carrots (about 4 medium), peeled, cut into ½-inch pieces on a diagonal
8 oz dried udon noodles
scallions, very thinly sliced
Chili oil (for serving)

1. Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°, 30–35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. Season with more salt if needed.

2. Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.

3. Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.

4. Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.

Servings: 4

Author: Claire Saffitz
Source: Bon Appétit

Have a great day