So, I made tea eggs, a classical Chinese snack, mainly ‘cos I had two eggs, and a lot of time on my hands:

(Wikipedia picture, because my egg shells went into the trash, and the H just threw the trash out, before I thought of taking any pictures for posterity)

Basically, hard-boil eggs, crack them, and then steep them in a simmering mixture of soy sauce, spices, and tea leaves. The mixture seeps through the cracks, and into the eggs, giving them this marbled appearance. I used the fast version; normally you’re supposed to crack the shells, let the eggs simmer over low heat for a bit, and then let them brine in the sauce for a couple of days. The H came home as I was cracking the shells, revealing the beautiful network of tea marbling on the surface of the eggs. His first reaction was “what the heck is that?”

I am now trying to convince him to eat the other egg 🙂

(the sekrit baking project went fine–the criteria being that my husband, after tasting a bit, looked at the plate full of pastry, and said, “Surely you’re not bringing all of those to work?” If he wants leftovers to eat himself, we can take it the thing doesn’t taste horrendous…)

So… in the wake of this weekend’s party and the hummus-without-tahini-paste, I’m left with a humongous pot of peanut butter. I’m not a big fan of it as a spread, but there must be other ways to reuse it.

Therefore, I turn to the f-list: anyone have any good recipes involving peanut butter that they’d like to share? Thanks in advance!

So, I’d say very quiet weekend, except that we had a big birthday bash at home (it was the H’s birthday celebration). In which we established, not for the first time, that I dearly love making dipping sauces: respectively roquefort cream, tzadziki, and hummus with peanut butter (don’t laugh. Our badly-supplied store didn’t have tahini paste, and this was the only acceptable substitute). Also, that I don’t like cutting veggies (I cut my finger after the 4th cucumber and the 10th carrot), and that the H remains the king of breads (not entirely sure of my madz translation skills here. I think that’s the closest term for a loaf-shaped delicacy that involves flour, milk and cheese. He made two, a turkey-dried tomato one, and a salmon-rocket one).

The party went well, though the last guests left after 4:30am (and a good game of Arkham Horror). Went to have lunch with my grandmother in a Chinese restaurant. I had my English translation of Dream of Red Mansions handy, and was pleasantly surprised when the waiter chatted with me about the book, what it was called in French (I strongly suspect he didn’t read the English title, but instead the Chinese characters that are in the upper left-hand corner of the book), and about whether the translation was any good (to which I had to admit I had no idea….).

And here we are on Monday. Still reading Dream of Red Mansions, and have started dipping into The Key to Chinese Cooking, which has a very interesting dissection of the various cooking methods and the reasoning behind them. It’s a pity this kind of book with detailed instructions (the kind that tell you what to do and why you’re doing it, thus laying the groundwork for experimentation of your own later on even though they can be a bit over-didactic) has fallen out of fashion in France, and has been replaced with books which only contain recipes.

Oh, and the link of the day? The newest xkcd on women and science is made of awesome. Meanwhile, I’m off to plot a novella.

So….

Books read: Steven Brust’s Phoenix Guards, Five Hundred Years after, Viscount of Adrilhanka. Basically, a fantasy version of The Three Musketeers (and sequels), set in the same universe as the Vlad Taltos books, except a lot earlier. It’s faithful to the point of adopting a faux 19th-Century narrative voice, which I find awesome (but which irritated a lot of people, if one judges by the Amazon reviews). It’s really fun to see characters from the Taltos books making an appearance (Morrolan and Aliera remain favourites, though Mario isn’t bad either), and the retelling keeps the spirit of Dumas while having enough twists and turns to make this thoroughly entertaining. I’m thankful that the last book, Viscount, didn’t turn out as unrelentingly grim as The Vicomte de Bragelonne (I love the musketeers, but what Dumas put them through in the last book is painful for me–I know old age and decay and death are part of life, but I’d rather not have it all paraded before me at such an unrelenting pace). Slightly disappointed by Aerich, who lost a bit of panache compared to Athos (mostly by not having a connection to the adversary of the second book, unlike Athos who was tied to Mordaunt via Milady), but Tazendra as Porthos was awesome (female, and a sorcerer to boot. I’m in love). And Pel is more than a match for Aramis.

And I finally got my copy of Irene Kuo’s Key to Chinese Cooking, a thick volume on how to cook Chinese food–I saw good recs on it as a book that focused on techniques and on the reasoning behind said techniques (rather than a collection of recipes which tell you nothing about the cooking principles); and the book certainly looks very good in that regard. It’s got everything from chicken stock to dumplings and desserts, and it looks like the Chinese answer to Ginette Mathiot’s Je Sais Cuisiner (I Know How to Cook , another thick classic, this time on French food. BTW, if you don’t have it, I highly recommend it as the Bible of French cooking–an English translation apparently just came out–it’s the kind of old-fashioned book that has no illustrations, but that thoroughly dissects every single basic concept of cooking, and has recipes for basically anything under the sun).

Movies watched: I finally got around to watching Day of the Moon (the followup to the Doctor Who episode I’d seen at Eastercon), and had enough closure on the plot to wait for the DVDs of season 6 (I don’t think the show is shown in France, at least not anymore, as it flopped pretty badly when they attempted to show it. It’s very British, and I can understand why it wouldn’t work over here). Anyway, it was a pleasing if sometimes overblown episode, as a lot of Doctor Who episodes are. Mostly redeemed by that awesome moment between the Doctor and River Song at the end (I’m not a fan of the plot point, but I do love Matt Smith’s behaviour during that bit); and of course by that final teaser, which I don’t expect to be resolved before the end of the season. I did confirm that I liked Matt Smith way better than I did David Tennant.
Rewatched the pilot episode of Firefly, and fell in love all over again with the characters. Darn, does Joss Whedon know how to write an ensemble cast.

Writing done: er, not that much. I have the skeleton of a plot for the space station story, and am currently attempting to find a subplot. The characters keep multiplying (in true Dreams of Red Mansions fashion), and I’m not entirely sure I can afford to keep them all…

Cooking: express bún chà giỏ yesterday, to finish off some of the salad. Today, attempting cari bò, Vietnamese beef curry (well, sort of. A cross between cari bò and ratatouille, which should be interesting once I’ve worked out the proportions). Next week, I’m taking part in my office’s cake baking competition, with a theme of “red”, so I’ve been researching recipes, and I think I know what to cook (another improvisation. I’m not telling what, since it’s a secret until Wednesday).

Misc.: got a bit grumpy at yet another story purportedly set in France which failed to get the basics right, but decided it wasn’t worth getting angry for long.

So, in the series of “cookbooks I use all the time”, this:

David Joachim’s The Food Substitution Bible

As the name indicates, it’s a list of ingredients vs. possible substitutions if say, you absolutely need rice wine but don’t have an Asian shop ready. It also lists cooking method substitutions: what to do if you don’t have a claypot or a barbecue grill. It’s not exhaustive (for instance, I couldn’t find an entry for potato starch), but it’s making a freakingly good attempt at being so: the list of ingredients includes various obscure French cheeses, panko, and a lot of the Asian ingredients I often find that I have to replace at the last minute (dropping an ingredient from a Vietnamese recipe is usually a bad idea, since they rely so much on the layering of flavours to achieve their effect–remove one, and the dish kind of lacks oomph). The substitutions are pretty smart, too (even though some of them seem a bit off to me at times). But mostly, they’re smart.

The thing I use it for most, though? It’s not the substitution list: it’s the little header besides each ingredient, which lists corresponding volume and weight equivalence (ie, 1 shallot=1 tablespoon chopped shallot=15 to 30g). Pretty much a lifesaver for all those recipes which call for ingredients by weight, whereas you tend to buy vegetables by units (well, I do, at any rate).

There’s also tables listing common ingredients such as apples, potatoes, vinegars and explaining their properties. It’s less useful for me, because they’re US varieties, and for instance, the apples list has about 20-30% varieties in common with the apples I can find here. If you live in the US, I’d imagine that section would be way, way more practical.
(and I do wish there was a section on the different starches and thickeners and their uses, but fortunately Cook’s Thesaurus has a great one).

So it’s been about six months, and I thought I’d report a bit on our experience with the rice cooker.

First, a word of warning: this isn’t going to be a post of great revelations about rice cookers–it’s mostly us discovering obvious things. If you already know about rice cookers, especially high-end models, you can probably skip this blog post. We feel very much like we’ve just discovered something half the world already knows about…

I was very ambivalent about the appliance at first, thinking it a big investment with little return–after all, I could already cook rice at home without too much trouble, so why pay so much for a dedicated machine? (I did want a rice cooker, but one of the cheaper models. The H was the one who convinced me to get a high-end, fuzzy logic cooker).

Our rice cooker. It’s a Philips HD4751 (yeah, I know. Philips isn’t a company you’d associate with rice cookers, but they’ve recently started expanding into Malaysia and Singapore, and their electronics are CE-certified. See below for why this matters)

The biggest pro by far is freeing space on the stove–it might not look like much, but so many Asian dishes require cooking ingredients separately, and the four spots on the stove can get crowded very fast–especially if one of them is a huge wok, which tends to eat into the space of the other spots…

Second obvious pro: cooking rice on the stove is fairly easy (as long as you’re not cooking glutinous rice or Japanese short grain rice, which I’m given to understand is a little more complicated), but it does require a bit of attention. By contrast, the rice cooker pretty much takes care of itself: once the rice and water are in, I can go do other things (like chopping up vegetables or preparing a marinade), secure in the knowledge that I won’t have a burnt mess at the bottom of the casserole dish. All I have to do is open up the thing when the timer runs out, and fluff it a bit so that the rice doesn’t stick together, and then close it again–and it stays inside snug and warm until the rest of the ingredients are actually cooked (I’m given to understand the long keep-warm function is one of the big advantages of a higher-end model like ours; the cheaper ones don’t work so great).

The thing also handles other kinds of rice: sushi rice (which was handy for our few forays into Japanese cuisine); brown rice (which is nigh-impossible to cook on a stove), and cháo (congee/rice porridge). Cháo can be made on the stove, but again, the rice cooker makes it much more convenient.

Also, it has a steaming setting! See, the H and I both love dim sum, in particular ha kau, cha siu buns and other classic Chinese dishes. Accordingly, we tried several options for steaming our dim sun. Metal baskets, bamboo baskets, baskets lined with baking paper or foil (and believe me, piercing dozens of holes in baking paper or foil in order to let the steam pass is one of the most soul-destroying activities in the kitchen)… The steaming bit worked great, but what didn’t work was the get-the-dumplings-out-the-basket-without-tearing-them-apart bit. In other words, the damn things tended to stick to the hot surface, which made it very hard to get some decent-looking meals.
Our rice cooker, on the other hand, comes with a plastic white basket which slots over the main reservoir–and things actually don’t stick to it. I’m in love. Plus, you can cook rice and dim sum at the same time (the dim sum get cooked by the steam from the rice). Win!

Cons: if you don’t eat enough rice, of course, it’s pretty much a worthless investment. On the other hand, I’ve found that our global consumption of rice in the household increased–rice suddenly became as lazy an option as pasta when we both came home knackered from the day job.

One thing I do miss is the burnt bits at the bottom (they have a special name in Vietnamese, but I can’t remember for the life of me what it is). When they’re not charred, but just the right shade of golden, they make for delicious eating, and of course you can’t get those with a rice cooker, which makes perfect rice every time…

One minor con: we did need to get hold of someone who spoke Traditional Chinese before we could use the thing. As you can see, everything on it is labelled in Chinese characters, which can be a bit of a drawback when the instruction booklet isn’t explicit: it did include numbered diagrams, but it also suffered from a flaw I’ve often seen in Philips instruction booklets, which is that there are numbers missing, rendering the system pretty much useless. Thankfully, an amazing number of people showed up here, on FB and on LJ to help us interpret the labels.

Last con if you live in Europe: getting hold of the %% thing in the first place. Most rice cookers sold in the 13th Arrondissement (our local Chinese/Vietnamese district) are simpler models–most high-end rice cookers are made for the Asian markets, and are not CE-certified, which prevents them from being imported in Europe. It took us a whole afternoon to find this one.*

So, overall, very happy with the purchase. Coming late to the whole concept (or, indeed, the whole cuisine thing :-p), but definitely a fan. We’re probably one of the few French households with a sophisticated rice cooker and no coffee-maker whatsoever…

* Yes, we could probably have asked one of our numerous friends living in Asia to buy one for us, and bring it back–the thought didn’t occur to us until it was far too late…

So…

We made cucumber maki yesterday. Clearly, we still need some work (the H got the best-shaped ones out, but they were still enormous things, nothing like the finger-sized bites you get in most Japanese sushi bars in France). Also, I could be wrong, but I get the feeling we overdid the sugar in the rice–it felt way too sweet to me. I’ll have to look up the recipe on the Internet: I used a book we had at home, but judging by the (horrendous) way it advises you to cook rice, there might be some problems with the doses…

But still–surprisingly easy to make, and fun. Definitely worth trying again.

Slowly waking up after a much-needed 12-hour night. Got tea and pain au chocolat, with which you can never go wrong.

Today, we’re going shopping for new casserole and pans (not exactly fascinating, but much-needed since our old ones have basically worn through).

Cooking experiments: demonstrated how to cook semi-polished rice (the package was French and suggested some horrendous things should be done to the rice; I made up an alternate method). Next up, brown rice!

-taught myself (not that there’s much involved) how to use VNI to input Vietnamese characters. Basically input numbers in addition to letters in order to add the diacritical marks (slightly non-intuitive, but I prefer numbers to the other method, which involves inputting extra letters/symbols). OK, that’s this week’s distraction, now I have no excuse to go back to my lessons…

-tried a slightly different phở recipe (see, I can use VNI *grin*). H was happy; I, less so. I think using the vegetarian broth as the basis for a phở bò is a bad idea. Yes, kind of obvious, when you think about it. We have veggie broth at home because it’s more versatile, but it’s just not phở without the meat broth… (beef, in this case. Never was a fan of the chicken version). Let’s see if I can find some without MSG… (yes, I could make my own beef broth, but I seldom have 3 hours to cook broth, so shortcuts are nice).

-also, am self-teaching myself Python, on the H’s recommendation that it’s a more versatile language than bash scripting, which is what I used before. I can see his point: it’s more practical, more readable, and it’s portable, which is darn handy. Go Python.

Er…
So this is possibly quite silly, but the H and I need someone who can read Chinese. See, we bought ourselves a nice rice cooker from the local Chinatown. What we hadn’t planned for was that although it came with an English instruction manual, it doesn’t provide an explanation of the different settings in a language either of us speaks. There’s a row of white Chinese characters around the central LCD screen (which is meant to be the cooking modes), and a further set of five settings on the LCD screen itself (which is meant to be the rice type, if we read the instruction manual correctly). I have no idea if they’re traditional or simplified Chinese.

Pictures below after the cut. If anyone can provide us with translations, we’d be pretty grateful (it would avoid our messing up dinner by confusing congee, steam-cooking and standard rice cooking…)

EDIT: we’re pretty reasonably sure the white characters are the following (or some variant): regular, quick, small amount, cake, steam, soup, congee, casserole. We just don’t know which ones correspond to which…
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