Not stand-alone worthy but...

Canugghead · August 18

... it'll make someone happy, j/k

Yesterday's family dinner, half eaten on site and half picked up by a kid with sick grandkids.
Veggie with dehydrated wood ear:

Image: https://us.v-cdn.net/5017260/uploads/editor/d5/r25zbwmkj5cb.jpg

Chinese sausage with cauliflower:

Image: https://us.v-cdn.net/5017260/uploads/editor/ow/yp803rflhx4v.jpg

Steamed hand squeezed beef meatballs:

Image: https://us.v-cdn.net/5017260/uploads/editor/7o/tpjcb7k98ujk.jpg

Previously frozen plain pork spiedini, marinated in Korean bbq sauce:

Image: https://us.v-cdn.net/5017260/uploads/editor/y9/b84sfo5vu4io.jpg

Steamed salmon with dried shitake:

Image: https://us.v-cdn.net/5017260/uploads/editor/29/wok7fqpo5uqb.jpg

johnmitchell · August 18

Not worthy 😳 Fantastic as always. I hope the kiddos feel better soon

Canugghead · August 18

@johnmitchell Thank you and thank you. The best part of the evening was watching a little one ripped the skewers apart like Hulk with his T-shirt 😂

alaskanassasin · August 18

Looks amazing, keep up the good work!

Botch · August 18

Canugghead said:
Steamed salmon with dried shitake:

Do you pre-soak the shiitake, or is the steam alone enough to rehydrate them?

Canugghead · August 18

@Botch Never tried without pre-soaking, same with wood ear. Save the water for rice, gravy, etc. We also save the water after pre-soaking dried scallops.
Edit: IMO pre-soaking is more gentle/natural to rehydrate.

caliking · August 18

Balderdash! I love seeing your family cooks. Always a treat!

Can you tell me more about the meatballs? does steaming make them kinda spongy vs. dense?

lkapigian · August 18

Bombdiggity! Seeing the mini corn reminded me of Big

Image: https://us.v-cdn.net/5017260/uploads/editor/oo/l386otipys83.gif

Image: https://us.v-cdn.net/5017260/uploads/editor/45/n97dd9io47uh.jpeg

lousubcap · August 18

Great thread as always! And I am now happy!!

Canugghead · August 18

@caliking I assume those who know me would know that non-bbq Chinese and Indian cooking are usually my better half's forte.
Yes, the meatballs are light and spongy, not dense. Some pointers:
1) Add some baking soda
2) Use a big mixing bowl, grab the mix by the handful and slap against the bowl repeatedly
3) Steam at medium-low heat, strong vigorous steam would crack the meatballs
4) When IT is reached, turn off heat and let it rest with the lid on for about five minutes for things to settle down

Canugghead · August 18

@lkapigian The little ones love mini corn.

Canugghead · August 18

@lousubcap Glad to do my part in making your day

Ozzie_Isaac · August 18

The cook kept getting more and more amazing! Anyone of those would have been a beautiful standalone thread.

caliking · August 18

Canugghead said:

@caliking I assume those who know me would know that non-bbq Chinese and Indian cooking are usually my better half's forte.
Yes, the meatballs are light and spongy, not dense. Some pointers:
1) Add some baking soda
2) Use a big mixing bowl, grab the mix by the handful and slap against the bowl repeatedly
3) Steam at medium-low heat, strong vigorous steam would crack the meatballs
4) When IT is reached, turn off heat and let it rest with the lid on for about five minutes for things to settle down

Aye, but until Mrs. Canugghead gets on the forum, you're the one I can ask 🤷🏾‍♂️

Thanks for these details. Hope I can get that texture.

GrateEggspectations · August 18

Nice tour de force, right there.

Just one question - who does the by-hand ball squeezing in your household? 😅

lousubcap · August 19

Getting a bit personal right there I must say!

Canugghead · August 19

GrateEggspectations said:

Nice tour de force, right there.

Just one question - who does the by-hand ball squeezing in your household? 😅

Haha, the bait worked, what took you so long? 😂

bluebird66 · August 19

That looks great!

shtgunal3 · August 20

Amazing as always

cmac610 · August 20

It all looks fantastic!

Not stand-alone worthy but...

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