Cooking....something different

[DallasRain]

Speaking of food...your avatar would ve yummy dipped in chocolate sauce and frozen!!

[tbone2u]

If you are interested in Asian cooking these are my two fav places to shop:

Hong Kong Food Market 11205 Bellaire Blvd

Viet Hoa International Foods 8300 W Sam Houston Pkwy

I've run into several Asian providers and Amp ladies at both places.

[Techexec]

Originally Posted by tbone2u

If you are interested in Asian cooking these are my two fav places to shop:

Hong Kong Food Market 11205 Bellaire Blvd

Viet Hoa International Foods 8300 W Sam Houston Pkwy

I've run into several Asian providers and Amp ladies at both places.

99ranch and Hmart are nicer and are a bit easier for non-Asians to go to.

[tbone2u]

Not so sure about being nicer. Half the fun is being a non-Asian surrounded by mostly Asians and trying to figure out what things are that I have never seen before.
Plus 99 and H-mart are a lot smaller and you typically see more Koreans in these two stores...at least the ones near I-10 and Blalock

[boardman]

Cooking is cathartic for me.

[Huachinango]

Whatever you want to cook, you can find the ingredients in Houston.

Asian markets are great, I shopped at Viet Hoa for the first time recently but have been to several others. If you take someone who has not been before, they she be prepared for some new smells.

Also, I recently shopped at a couple of places in the Harwin area; smaller but full of interesting items.

[tbone2u]

You're right about taking people for the first time. It kinda blows them away.

[VitaMan]

You were kind of sticking out.


You are what you eat.

[tbone2u]

And it thats why I prefer to cook my own food

[bbkid]

I love to cook, too!

However tb, you already know that I ain't into that Asian food, dude. :-)

[O'Mike]

tbone2u
You should try this guys recipe, it's very similar to mine. I use half brown and half white sugar and cook a minute longer. Parchment paper works well also. I put mine in a cold oven on cookie sheets to cool, keeps the Houston humidity at bay.

https://www.youtube.com/watch?v=eamapf_ck80


I try and avoid high fructose corn syrup when I can. Can't make my pecan brittle recipe without it though, guess we all have to make concessions sometimes.





If anyone is interested I got a pretty good buttermilk pie recipe.

[tbone2u]

O'Mike....I will give it a try but it may be a couple weeks away. Traveling this weekend.

bbkid....I'm going to convert you soon

[O'Mike]

You will find it very similar to those egg custard pastries you get at Asian bakeries. Depending on what part of the country you come from, this might be refereed to as a 'Chest Pie'.

Buttermilk Pie

½ cup butter, melted
1 ½ cups pure cane sugar
3 eggs beaten at room temp.
3 tablespoons white flour
1 teaspoon vanilla
1 pinch of salt
1 cup regular buttermilk (not low fat) cold.
1 deep dish frozen pie shell, I usually use Pillsbury.

Since those frozen pie shells come in pairs, I usually make two pies at the same time.
So have double the ingredients above ready. The buttermilk I get easily has more than two cups in it as well. Since most don’t appreciate the goodness of a cold glass before bed, it’s less to toss out if you make two pies. (BTW, the dogs love buttermilk) Keep one and give the other away. Surprised the elderly widow neighbor on a few occasions with one.

First, preheat the oven to 400 degrees F.

In a blender (known as a margarita machine to some) beat the butter and sugar on low to medium speed.

Slowly add the eggs.

Next alternate adding about a ¼ cup of the buttermilk, then 1 tablespoon flour. Do this until you’ve added all of each..

While the blender is still running add a pinch of salt and the vanilla. Pulse to a higher speed to thoroughly mix.

If you are making a second pie, pour mixture into a bowl and set aside. Then do the same thing again for the second pie.

When you got the ingredients ready, open the oven, pull out the middle shelf and put both pie shells on it. Pour the ingredients out of the blender directly into the pie shells, gently push the shelf back into the oven.

Bake at 400 for 10 minutes.

After 10 minutes drop the temp to 350 and let bake for another 50-60 minutes.

When the crust is brown and the top is a deep golden brown with lighter golden in the cracks remove and let cool.

This is when you take the pictures of it, don’t wait because it will never look this good again. The big beautiful pie that resembles a soufflé will crash as it cools.

Serve either warm or chilled. Whipped cream is an option on top.

I love it out of the refrigerator for breakfast with a good cup of coffee.

For the adventurous, you can experiment and add some cinnamon or powdered chocolate to the mix.

Refrigerate it and it will keep for a few days.

Good Luck,




.

[tbone2u]

Sounds easy to make, I'll try it. Thank you

[gnadfly]

Originally Posted by tbone2u

About 12 years ago I started learning about Chinese cooking then moved more to Vietnamese. ,,,

My wife is finally convinced to go spend $8 at a restaurant for a bowl of pho instead of spending two days and $30 making a crappy bowl of pho herself.

Originally Posted by tbone2u

..
If they don’t harden then you didn’t bring them to temperature slowly (238 to 240 degrees)

...

This is the key. There are tons of youtube videos on pralines. I don't understand how most of these Mexican restraurants change $2 for a praline that tastes like wax.

Originally Posted by tbone2u

If you are interested in Asian cooking these are my two fav places to shop:

Hong Kong Food Market 11205 Bellaire Blvd

Viet Hoa International Foods 8300 W Sam Houston Pkwy

I've run into several Asian providers and Amp ladies at both places.

Hong Kong Food Market is amazing. The fish case is spectacular.
For added amusement ask for help finding the pho ingredients and pronounce it "FO" instead of "fa". Drives 'em crazy.