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Gourmet Gastronomer - Cheap Eats http://www.gourmetgastronomer.com/taxonomy/term/13/0 en Homemade Soymilk - So many possibilities! http://www.gourmetgastronomer.com/homemade-soymilk-so-many-possibilities <p>&nbsp;</p> <div style="border-width: 0px; margin: 0px; padding: 3px; width: auto; font-family: Georgia,serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 100%; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; text-align: left;"> <div>The strangest thing about this endeavour is that I am allergic to&nbsp;soymilk. Yup. &nbsp;I am Asian. &nbsp;I am lactose intolerant. &nbsp;I am allergic to&nbsp;soymilk. &nbsp;Yet... I refuse to shy away and head for the rice milkaisle. &nbsp;</div> <div>&nbsp;</div> <div>Christ. Some people are just so good at marketing free stuff. &nbsp;My mother would scoff at the fact that rice milk is basically the dust that coats rice kernels + water.&nbsp;</div> <div>&nbsp;</div> <div>So my rebuttal to physiology is to eat as much stinky cheese and soy products as I can. &nbsp;Makes sense, right?</div> <div>&nbsp;</div> <div><a href="http://2.bp.blogspot.com/_n4Y2vVrxi1I/SdW6ZQt9ezI/AAAAAAAABIQ/s_GbrOwvvUU/s1600-h/milk+014.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" src="http://2.bp.blogspot.com/_n4Y2vVrxi1I/SdW6ZQt9ezI/AAAAAAAABIQ/s_GbrOwvvUU/s400/milk+014.jpg" style="cursor: pointer; width: 300px; height: 400px;" id="BLOGGER_PHOTO_ID_5320363477955345202" alt="" /></a></div> <div>&nbsp;</div> <div>My best memories of&nbsp;soymilk&nbsp;were when we used to go visit my grandparents' grave and eat at this one Beijing style&nbsp;restaurant. We would order hot sweetened&nbsp;soymilk&nbsp;(dou&nbsp;jiang) and pieces of fried dough, an oriental coffee and doughnuts if you will. &nbsp;My dad's patients sometimes bring him cartons of&nbsp;their&nbsp;own&nbsp;soymilk, still warm to the touch. &nbsp;I envy him. &nbsp;He gets the best presents--like a roasted duck, one half wrapped in a take out carton, the other wrapped in a plastic bag.&nbsp;</div> <div>&nbsp;</div> <div>To be more than honest, this&nbsp;soymilk&nbsp;was just a pit stop to homemade tofu. I stole the recipe from&nbsp;<a href="http://www.justhungry.com/2006/03/milking_the_soy.html">Just Hungry</a>. &nbsp;She actually has a much more informative post. &nbsp;Instead of repeating her didactic recipe, I will show you how simple and intuitive it is to make&nbsp;soymilk.&nbsp;</div> <div>&nbsp;</div> <div>HOMEMADE SOY MILK&nbsp;(makes 2 quarts) Total time 11 hours; Active time 3 hours&nbsp;</div> <p> <div>SUMMARY: You will have to start the night before to soak dried out beans. &nbsp;The next day you will blend boil and strain. &nbsp;Very simple. Just a bit time consuming.&nbsp;</div> <div>WARE:&nbsp;This is the most important part of the process. &nbsp;Having the right stuff. &nbsp;You will need a blender (or immersion blender), a large pot (probably 6-7 quarts), a strainer, and some cheese cloth.</div> <div>&nbsp;</div> <div>INGREDIENTS:&nbsp;1/2 lb of soybeans</div> <div>&nbsp;</div> <div>1. Soak beans in a large bowl of water undisturbed all night long.&nbsp;</div> <div>&nbsp;</div> <div><a href="http://4.bp.blogspot.com/_n4Y2vVrxi1I/SdW6fhWWXkI/AAAAAAAABIg/h2XSOt2nvng/s1600-h/soaked.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" src="http://4.bp.blogspot.com/_n4Y2vVrxi1I/SdW6fhWWXkI/AAAAAAAABIg/h2XSOt2nvng/s400/soaked.JPG" style="cursor: pointer; width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5320363585498930754" alt="" /></a></div> <div>&nbsp;</div> <div>2. &nbsp;In the morning, uncover your beans. &nbsp;They should be twice the size they once were. In batches, blend the&nbsp;beans&nbsp;to a thick yet light puree. &nbsp;There will be foam and froth. &nbsp;Just ignore it.&nbsp;<br />&nbsp;</div> <div><a href="http://1.bp.blogspot.com/_n4Y2vVrxi1I/SdW6Y1LSdoI/AAAAAAAABH4/NfvQXZfGWYA/s1600-h/blended.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" src="http://1.bp.blogspot.com/_n4Y2vVrxi1I/SdW6Y1LSdoI/AAAAAAAABH4/NfvQXZfGWYA/s400/blended.JPG" style="cursor: pointer; width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5320363470562162306" alt="" /></a></div> <div>In fact, the froth looks so deceivingly inviting that you make think that you have already arrived at a <a href="http://kitchensidecar.blogspot.com/2009/04/homemade-soymilk-fresh-hot-strained.html">delectable morning beverage</a>. &nbsp;You haven't. &nbsp;Move on. &nbsp;&nbsp;</div> <div>&nbsp;</div> <div>3. Put on a large pot of water, filled with 8 cups of water, on the stove and begin to heat on high. The pot must be large enough so that the liquid is about 1/2-2/3 up the side of the pot. &nbsp;As the water is heating, pour the puree into the pot. &nbsp;Continue to heat.</div> <div>&nbsp;</div> <div>4. Eventually your mixture will come to a boil and develop a bubonic foam growth, like a top hat willing on top of the&nbsp;soy milk. &nbsp;Turn down the flame to a medium or at whatever setting you can control that mangy fro. Splash some cold water onto the froth if it&nbsp;threatens&nbsp;the top of your pot. &nbsp;Boil&nbsp;thusly&nbsp;for 20 minutes.&nbsp;</div> <div>&nbsp;</div> <div>5. Line a strainer with cheesecloth. &nbsp;Place a bowl large enough to catch all the liquid underneath. &nbsp;If you don't have a large bowl, manage straining in batches.&nbsp;</div> <div>&nbsp;</div> <div>6. &nbsp;When the boiling&nbsp;mixture&nbsp;looks as if it has spit into soy milk and lonely shards of&nbsp;ruffage, it is done. &nbsp;Kill the heat and pour through the strainer. &nbsp;Cool or continue on to make tofu! &nbsp;Wheeee! Or eat with fried doughnuts.&nbsp; <div>&nbsp;</div> <div>Of and about that other part of the mixture, the fibrous part. &nbsp;They call that&nbsp;Okara. I am not sure what i want to do with&nbsp;something&nbsp;that has essentially&nbsp;given&nbsp;all&nbsp;its&nbsp;nutrients&nbsp;and taste to thesoymilk, but I am sure I can find&nbsp;<a href="http://www.justhungry.com/2006/04/milking_the_soy.html">something&nbsp;to do with it</a>... thoughts?</div> <div>&nbsp;</div> <div><a href="http://kitchensidecar.blogspot.com/2009/04/homemade-soymilk-fresh-hot-strained.html">More pics! &nbsp;</a><a href="http://kitchensidecar.blogspot.com/2009/04/unnecessary-lengths-for-comfort-food.html">Tofu recipe!</a></div> </div> </p></div> <p>&nbsp;</p> http://www.gourmetgastronomer.com/homemade-soymilk-so-many-possibilities#comments asian Cheap Eats Tue, 07 Apr 2009 08:12:08 +0000 kkwan525 183 at http://www.gourmetgastronomer.com Fried Matzo: Jewish French Toast http://www.gourmetgastronomer.com/fried-matzo-jewish-french-toast <p>When I was growing up, my dad used to make me breakfast in the morning. We had all sorts of inventions: Hotdogs and Eggs, Fried Salami, Potato Chip Omelettes, and my favorite: Fried Matzo. This is a fairly simple recipe which my grandmother passed along to my father, who in turn taught me. It's supposedly an old Jewish standard, but I've never seen anyone else make it outside of our family. The recipe is similar to French Toast, except here, the matzo is first softened with hot water in order to be able to soak up the eggs. Here's what you'll need to make a large serving of this delicious and easy recipe:</p> <p>&nbsp;</p> <p>-4 sheets Matzo</p> <p>-2 eggs, scrambled</p> <p>-1/2 cup hot water</p> <p>-1 tbsp vegetable oil</p> <p>-salt</p> <p>-butter and jam for topping (I recommend blackberry, boysenberry, loganberry, or lingonberry jam for best results.)</p> <p>&nbsp;</p> <p>To make:</p> <p>-break your matzo sheets into bite sized pieces (should be about 2&rdquo; x 1&rdquo;)</p> <p>-place broken matzo into a bowl and pour hot water over matzo pieces, stirring to insure every piece soaks up some water</p> <p>-pour scrambled egg over matzo and mix well</p> <p>-heat a large, nonstick frying pan and add cooking oil</p> <p>-pour matzo and egg mixture into pan, spreading out evenly</p> <p>-cook over medium heat for about 2 minutes until bottom is cooked and beginning to crisp (but be careful not to burn!)</p> <p>-flip and repeat process for the other side until every piece is thoroughly cooked</p> <p>-remove from heat and serve lightly salted with jam and butter</p> <p style="text-align: center;"><img height="293" width="392" src="http://www.gourmetgastronomer.com/sites/default/files/IMG_0683.JPG" style="" alt="" /></p> http://www.gourmetgastronomer.com/fried-matzo-jewish-french-toast#comments breakfast Cheap Eats egg heather pennington jewish matzo pennington Meals In Minutes Mon, 06 Apr 2009 22:52:48 +0000 Heather Pennington 180 at http://www.gourmetgastronomer.com Bougey Pork and Beans - Yes Please! http://www.gourmetgastronomer.com/bougey-pork-and-beans-yes-please <p>In preparation for April showers I am culling the last of my hearth recipes. Like most others who entertained cassoulets and lentil stews, I too approached the legume. These beans were my first try at beans and I thought them to be a vibrant success. My second try at beans ended in disastrous disappointment.</p> <p>&nbsp;</p> <p>Oddly enough, I cooked these beans based on pure sensory diagnostics, whereas I pulled the others from a Mexican cookbook that I bought at the airport, looking to spend the last of my pesos. In it, they specified 16 cups of water for 2 cups of beans.</p> <p><a href="http://www.gourmetgastronomer.com/bougey-pork-and-beans-yes-please" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/bougey-pork-and-beans-yes-please#comments bacon beans Cheap Eats Tue, 31 Mar 2009 05:38:19 +0000 kkwan525 177 at http://www.gourmetgastronomer.com Taste of Home (in green) http://www.gourmetgastronomer.com/content/taste-of-home-in-green <p style="text-align: center;"><img alt="" style="width: 297px; height: 223px;" src="http://www.gourmetgastronomer.com/sites/default/files/IMG_1236.JPG" /></p> <p><img src="file:///Users/lriordanseville/Library/Caches/TemporaryItems/moz-screenshot.jpg" alt="" /></p> <p><img src="file:///Users/lriordanseville/Library/Caches/TemporaryItems/moz-screenshot-1.jpg" alt="" /></p> <p><a href="http://www.gourmetgastronomer.com/content/taste-of-home-in-green" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/taste-of-home-in-green#comments Cheap Eats cheese easy Mexican recession gourmet tomatillo Mon, 23 Mar 2009 12:54:07 +0000 lisa 174 at http://www.gourmetgastronomer.com Got Rice? http://www.gourmetgastronomer.com/content/got-rice <img class="alignleft size-medium wp-image-1000" src="http://www.gourmetgastronomer.com/wp-content/uploads/2009/03/friedrice-300x217.jpg" alt="fried rice" width="300" height="217" />Whenever I prepare rice, I tend to make more than I need. It's great to have a tupperware full of white or brown rice in my fridge, and my favorite thing to do with it is throw it in a pan and cook up some fried rice.<p><a href="http://www.gourmetgastronomer.com/content/got-rice" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/got-rice#comments Better Than Seconds california cheap Cheap Eats chinese delicious easy fast heather pennington rice spanish thai Meals In Minutes Fri, 20 Mar 2009 15:48:47 +0000 Heather Pennington 173 at http://www.gourmetgastronomer.com Recipe for a Housetoasting http://www.gourmetgastronomer.com/content/recipe-for-a-housetoasting <img class="aligncenter size-medium wp-image-1015" src="http://www.gourmetgastronomer.com/wp-content/uploads/2009/03/img_1232-225x300.jpg" alt="img_1232" width="225" height="300" /> I only have a sec--this weekend got away from me, and I am already late for a workshop I have this morning--but I wanted to share with you a marvel of the modern world--the Peep. We had a "housetoasting" on Saturday (named after the three toasters we inherited, along with one pull out sofa and vitually nothing else when moving in to our new house).<p><a href="http://www.gourmetgastronomer.com/content/recipe-for-a-housetoasting" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/recipe-for-a-housetoasting#comments Cheap Eats Fancy Food Tue, 17 Mar 2009 03:37:37 +0000 lisa 169 at http://www.gourmetgastronomer.com Fresh Made Pasta http://www.gourmetgastronomer.com/content/fresh-made-pasta <img class="size-medium wp-image-963 alignnone" src="http://www.gourmetgastronomer.com/wp-content/uploads/2009/03/img_1199-300x225.jpg" alt="img_1199" width="369" height="276" />.<img class="size-medium wp-image-964 alignright" src="http://www.gourmetgastronomer.com/wp-content/uploads/2009/03/img_1200-300x225.jpg" alt="img_1200" width="368" height="276" /> It began with a stew hen. I was at the Greenmarket in Union Square on Saturday, and I wanted to buy a chicken.<p><a href="http://www.gourmetgastronomer.com/content/fresh-made-pasta" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/fresh-made-pasta#comments Cheap Eats Mon, 09 Mar 2009 16:36:59 +0000 lisa 166 at http://www.gourmetgastronomer.com Chinatown Cheap Eats http://www.gourmetgastronomer.com/content/chinatown-cheap-eats <p style="text-align: left;"></p><p><a href="http://www.gourmetgastronomer.com/content/chinatown-cheap-eats" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/chinatown-cheap-eats#comments Cheap Eats Cheap Eats chinese chinese food heather pennington quick recipe Sat, 07 Mar 2009 06:20:59 +0000 Heather Pennington 165 at http://www.gourmetgastronomer.com Creole Okra with Shrimp from Cooking Up A Storm http://www.gourmetgastronomer.com/content/creole-okra-with-shrimp-from-cooking-up-a-storm <img class="alignnone size-full wp-image-744" src="http://www.gourmetgastronomer.com/wp-content/uploads/2009/02/okratexture.jpg" alt="okratexture" width="364" height="273" /> This is a recipe from <a href="http://cheberet.com/okratexture.jpg">Cooking Up A Storm,</a> a new cookbook compiled by the food editors of the New Orleans Times Picayune. The cookbook is great: it's made up of recipes requested by readers of the Times Picayune, attempting to gather up the beloved New Orleans recipes that had been lost to the storm or simply lost to history.<p><a href="http://www.gourmetgastronomer.com/content/creole-okra-with-shrimp-from-cooking-up-a-storm" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/creole-okra-with-shrimp-from-cooking-up-a-storm#comments Cheap Eats Meals In Minutes Sun, 01 Mar 2009 16:00:50 +0000 faineg 160 at http://www.gourmetgastronomer.com THE MOST MYSTERIOUSLY DELICIOUS RED SAUCE EVER: ROSA http://www.gourmetgastronomer.com/content/the-most-mysteriously-delicious-red-sauce-ever-rosa I think great chefs make everyday items taste ridiculously brilliant. They showcase at their best. This is how I view the Rosa sauce. Simple ingredients in, technique applied, and a phenomenal result in the end. It will impress any crowd and the best thing is that it is CHEAP!!!! You will have to make a ton because it is irresistible.<p><a href="http://www.gourmetgastronomer.com/content/the-most-mysteriously-delicious-red-sauce-ever-rosa" target="_blank">read more</a></p> http://www.gourmetgastronomer.com/content/the-most-mysteriously-delicious-red-sauce-ever-rosa#comments Cheap Eats Tue, 17 Feb 2009 15:58:49 +0000 kkwan525 136 at http://www.gourmetgastronomer.com
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