I have a tiny fridge but I shop at least every other day. There is no point for me to have too much food at once as I simply can't eat it - I HATE wasting food. I live near our biggest public (farmer's) market, marché Jean-Talon, and it is important to refrain from temptation, even if it is healthful temptation.
The Asian vegetable thesaurus is a great resource.
That is a great Asian vegetable thesaurus. I have a very spacious fridge, but I shop each day, or every second day. I love fresh fruit and vegetables, hate to waste and live in a neighborhood with many small good markets....some Italian, some Asian...now I will know what some of these mysterious foods are. Most of all, I love to shop for food and spend hours just exploring. This is very satisfying.
Lovely resources. Jazz, the Patricia Wells glossary is useful even for people fluent in French, as foods are so regional.
bixi, then there is the fact that -40c = -40f. Not useful for cookery, except deep freezing, but I hope you never have to face such a temperature (I have, in more northerly parts of Québec. Also found on the Canadian Prairies and Siberia)...
I didn't know where to post this, so feel free to shift it.
I have two beautiful cast iron Japanese cooking pots, actually a pot with lid and a skillet. However, they have rust on the inner bottoms. How can I most easily clean them and then treat them for use again?
Jazz, look at "seasoning" cast iron. You'll find a lot on the internet, remember there was a topic on the chowhound.com site. Basically you have to remove the rust - perhaps with fine sandpaper or a steel scouring pad - but trying to touch as little as possible of what is already seasoned. Then they have to be oiled and seasoned in a slow oven or on a stovetop, perhaps more than once. This is harder than it sounds. It is the same process as for a Western cast iron or carbon steel pan - the heavy skillets that are more North American or the fine carbon-steel pans found in France or Spain - or a real wok, and no doubt many other traditional cooking vessels.
Jazz, I've been cooking with cast iron as long as I've been cooking. My favorite iron skillet is older than I am, having been given to my mother when she got married.
I totally disagree with the article linked above. The old myth about not washing a seasoned iron pan is not only wrong, it's nasty. Any oil or grease will turn sticky and rancid -- it certainly won't season the pan for you.
Clean them both with a fiber scrubby or fine steel wool, using a light touch. Don't worry about taking off any of the seasoned part, as that will get re-seasoned along with the rust-affected parts. Once you've removed the rust, wash as you'd wash any other pot, but dry very well immediately afterward. (I set mine out in the sun. You can also put them to heat on the stove.)
Now you can set about heating, oiling, and wiping the pan very, very well with a paper towel. This will prep it for use.
The best way to season those pots, though, is to simply begin using them. For the pot, you might want to put some oil in the bottom and fry potatoes. This will mean the oil is at the level of the naked iron where the rust was, and will go a long way towards seasoning the pan while it's in use. When you're finished and the pot is cool, pour out the oil, wipe out all excess, then wash it as above, drying very thoroughly afterwards. I suggest storing it upside down.
The skillet is easier, as you have more everyday scope for it. Using it every day to cook eggs will have it seasoned in no time, for instance.
For the lid, wash it well, dry it, then oil it, wiping off every bit of excess with a paper towel. Now put it directly on an element of the stove, on low heat, for a good 15 minutes.
A well-seasoned cast-iron skillet is a thousand times more pleasant to use than any teflon thing, and will be just about as non-stick. Enjoy!
Thanks, Bixa! Your explantion is clear and with care, seems very simple. I am relieved to hear your feelings on washing the cast iron pots. My brother once almost had a stroke when when I lowered my skillet into soapy water. People have extremely strong ideas about this. I was concerned, not only for the 'rancid' possibilities, but I once had a problem with mice...droppings aren't appetizing.
'My favorite iron skillet is older than I am.'...you have a skillet that is 27 years old
This topic /debate about whether or not to use soapy water I have endlessly pursued(I being on the soapy water cleaning side). The argument against using soapy water has almost always been that if you turn the flame up high enough after use it will kill any and all nasties etc.
When you're chewing on life's gristle[br]Don't grumble, give a whistle[br]And this'll help things turn out for the best...[br]And...always look on the bright side of life...[br]Always look on the light side of life.[br]Monty Python's Life of Brian[br]
Interesting. I know David Lebovitz as the author of the Dean & DeLuca cookbook, so I was surprised to see the blog so heavily devoted to sweet stuff. Once I read the recipe for milk chocolate / black pepper ice cream, though, I fell under his spell.
This is so over-all useful that I'm posting it here in Resources and also in the Recipes thread.
asiarecipe.com/methods.html <--- That will open up to a methods page. Use the great sidebar index to maneuver around the site. The main page has a clickable map to visit the cuisine of various countries.
I hope HW checks out the Cambodia & Vietnam part to let us know if the site is indeed authentic.
That website looks good. The owner is based in Thailand (and obviously knows his Thai food) so his Lao and Khmer food is somewhat influenced. The names aren't right and I'd question some of his choices for the Lao section. One way Lao describe food is to say what it looks like. Anything with coconut milk in it is instantly classified as Thai food. They hardly have any dishes with coconut milk. In the Cambo section he's given the dishes Thai names but otherwise the recipes look good and authentic.
There's so much to read through, I just had a look there.