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Thread: What are you stuffing in your cake hole now??? Part III

  1. #691
    Elite Member SHELLEE's Avatar
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    I've never heard of sour salt.
    See, Whores, we are good for something. Love, Florida
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  2. #692
    czb
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  3. #693
    Elite Member sputnik's Avatar
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    ^^
    it's just citric acid.

    Quote Originally Posted by czb View Post
    i'd need to see the recipe. my mom used to make a stuffed cabbage recipe when i was a kid that i really liked. basically she seasoned ground beef, mixed in some cooked rice, put little spoonfuls in blanched cabbage leaves, rolled them up secured them with toothpicks. stacked the rolls in a pot, added a can of stewed tomatoes, sour salt, green raisins. maybe a little water or stock to make sure that there was enough fluid. simmered it on the stove for an 45mins-hour. so yummy.
    yummmm

    this is the recipe:
    https://cooking.nytimes.com/recipes/...-pork-and-rice

    the flavours are actually really nice, and a nice base to add more flavours to it (i almost always bump up the spices in recipes). the only reason i'd use two cabbage leaves instead of one, and more stuff in the ground meat, is personal preference - i like a higher veg-to-meat ratio. i also have to figure out what type of ground chicken to use.
    Last edited by sputnik; January 11th, 2021 at 08:17 PM.
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  4. #694
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    I made oxtails again last night...I don't understand; this was a poor people's food once. Now it's so damned pricey.
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  5. #695
    czb
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    Quote Originally Posted by sputnik View Post
    ^^
    it's just citric acid.


    yummmm

    this is the recipe:
    https://cooking.nytimes.com/recipes/...-pork-and-rice

    the flavours are actually really nice, and a nice base to add more flavours to it (i almost always bump up the spices in recipes). the only reason i'd use two cabbage leaves instead of one, and more stuff in the ground meat, is personal preference - i like a higher veg-to-meat ratio. i also have to figure out what type of ground chicken to use.
    my NYT script ran out and i am too lazee to deal with the paywall.

    but i bet the issue is your ground protein. funny how ground turkey & chicken can vary by where it comes from. it could also be the cooking time. doesn't pork take longer than chicken or turkey?
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  6. #696
    Elite Member SHELLEE's Avatar
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    ^yeah, same with chicken wings and flank steak. A pound of ground beef is like $11 here.
    Im eating steak and creamed spinach. I need the iron.
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  7. #697
    Elite Member sputnik's Avatar
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    Gingery Cabbage Rolls With Pork and Rice

    By Sue Li


    • YIELD12 cabbage rolls (4 to 6 servings)
    • TIME1 1/4 hours






    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.



    These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food — perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito — and don’t worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.


    INGREDIENTS

    • Kosher salt and black pepper
    • 1
      medium head savoy cabbage
    • 1 ½
      pounds ground pork
    • cup uncooked short-grain white rice
    • 1
      large egg, lightly beaten
    • 6
      scallions, finely chopped (about 1 cup)
    • 2
      tablespoons finely chopped fresh ginger (from a 2-inch piece)
    • 2
      tablespoons soy sauce
    • 2
      cups chicken broth
    • Sesame oil, for serving




    PREPARATION

    1. Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
    2. Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
    3. Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
    4. Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
    5. Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.








    Quote Originally Posted by czb View Post

    but i bet the issue is your ground protein. funny how ground turkey & chicken can vary by where it comes from. it could also be the cooking time. doesn't pork take longer than chicken or turkey?
    i did cook it for less time (around 30min) but i think i'll try a little less next time. and yeah, make sure i get my usual brand of ground chicken.
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  8. #698
    czb
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    and i wouldn't double up the cabbage part, that might have made the diff.

    sounds similar to what my mom used to make. diff seasonings and she did stove top.
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  9. #699
    Elite Member sputnik's Avatar
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    i didn't double the cabbage, i was thinking about it for next time i make something like this. just because i love cabbage lol
    actually that reminds me, my mom used to make a whole stuffed cabbage, ages ago. she used ground bee and then would top it with a béchamel. obviously not exactly a healthy option
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  10. #700
    Elite Member Novice's Avatar
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    Is the issue not the fat content of the found meat?
    "I don't know what I am to them, maybe a penguin XD" - Tiny Pixie

  11. #701
    Elite Member sputnik's Avatar
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    it could be but i think overcooking and maybe the quality of the meat itself are more likely culprits because it wasn't lean turkey meat, and i use ground turkey and chicken all the time and never had that issue before.
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  12. #702
    Elite Member witchcurlgirl's Avatar
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    Citric acid/sour salt is pretty good on popcorn btw.

    I'm currently eating the last of my peppermint bark from xmas
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  13. #703
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    The icing & marzipan off my Xmas cake
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  14. #704
    czb
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    i'm just fisting ghirardelli bittersweet choco chips. ruff day at work.
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  15. #705
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    I normally love cooking but at the moment I just buy ready-made food or take out. I'm lazy like that. I'm just happy the ready-made food is so much healthier than it used to be. Today I had a sweet potato curry to heat up, with (you may have guessed it) sweet potato, cauliflower, cashews, broccoli, lentils and rice.
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