I just discovered this site. Intriguing. I'm single and live in a remote desert. Most recipes are way too ... big. Yes, I have a freezer. But, is there an easy way to make less? Also, I am bad at math and do not know what the heck a gram is.
The twice cooked tofu with leeks was AMAZING. I ordered from Mala to get the right ingredients and this was definitely the best Chinese dish we've had since eating at restaurants was a thing. Thank you!
For what it is worth... a suggestion. I wish you had a print option on your recipes. One that would print the recipe on one page (or two if needed and the recipe could be printed two sided)"al a NYTcooking" I love reading the commentary, the tips, the suggestions, the methodology and I frequently find a great new technique BUT! When I go into the kitchen to cook, my computer or iPad are not with me. I just want to cook. A neat sheet with ingredients and simple steps is all I need. And if I love the results and want to put the recipe on repeat I save the one page recipe in a file.
Hi, I have the same question I had regarding your cookbooks- I live outside of the US, and therefore the measurements in cups and ounces and things like “ half a stick of butter” are not useful and would be a dealbreaker for joining (and also would preclude me from buying the new edition of your cookbook, which I have wanted to get for years).
Any plans to offer the recipes (and your cookbook recipes) with metric units for those of us in the rest of the world who don’t use US measurements and can’t be bothered to look up and convert every measurement to make a simple weeknight dinner?
Reader Request: Low-Sodium Sichuan-Style Twice-Cooked Tofu with Leeks:
A reader asked for a low sodium version of the twice-cooked tofu Daniel and I videoed for the first new newsletter. And since the key ingredients offer the Sichuan-style flavor bomb of umami and heat, there’s a lot of salt involved. Here’s an idea that will get you close to the original in terms of savory-ness without the extra salt. And it includes one of my “secret ingredients.” I figured I'd share it here in case anyone's interested. Maybe TBP community has more ideas…
Start by soaking a fistful of dried shiitake or porcini mushrooms and 1 star anise in 1 cup hot tap water in a small bowl. Keep them submerged with a ramekin or small plate until pliable, about 30 minutes. Meanwhile prepare the tofu and leeks as described in Steps 1 and 2. To adjust the sauce in Step 3 omit the bean paste and sweet bean sauce. Lift the mushrooms from the bowl, reserving the soaking water; discard the star anise. Chop the mushrooms as finely as you can manage and put them in a small bowl with the garlic. Add about 1 teaspoon each crumbled Sichuan peppercorns (the kind that look like small dried flowers), ground black pepper, and red pepper flakes (more or less of each to taste). Rinse the fermented black beans under warm running water before adding them. Mash everything together with a fork. To make a chunky paste, stir in enough of the reserved mushroom soaking liquid (leave any grit in the bottom of the bowl). Add some or all of the optional sugar to taste and a teaspoon of soy sauce if you think your sodium ration can handle it. Use this as your sauce in Step 5. Add more mushroom soaking liquid as necessary in Step 6 to coat the tofu and leeks as you toss everything together.
Excited about this new venture, but does this mean Mark Bittman is divorcing my other favorite food/recipe source, NYT Cooking? If so, I can deal, as several couples I know have broken up and I find it's possible to stay on good terms with both!
Hey everyone! I just joined and got Mark's new book. Food is the original and future human transformational technology. Mom's nipple is the first kitchen, and IV's feed the last. All between is creating and recreating our bodies, thoughts, feelings, and the world through food. Cheers from Harlem, NYC
Very excited about this new project and to have the opportunity to join the journey. My pantry is pretty much on point related to your suggestions, so I'm good to go!
Regarding your pantry list: Instead of keeping fresh lemons and limes, I freeze fresh-squeezed juice in small quantities (using 100mL plastic bottles). No need to worry about 'Do I have a fresh lemon/lime on hand?' I purchase bags of lemons/limes at Costco then use a juicer (Cuisinart).
More a question than a comment. Questions come up. Some sites are great at answering. Some not so much. Frustrating often. Will your team be answering?
I just discovered this site. Intriguing. I'm single and live in a remote desert. Most recipes are way too ... big. Yes, I have a freezer. But, is there an easy way to make less? Also, I am bad at math and do not know what the heck a gram is.
The twice cooked tofu with leeks was AMAZING. I ordered from Mala to get the right ingredients and this was definitely the best Chinese dish we've had since eating at restaurants was a thing. Thank you!
Thanks for narrating "Last Man Fishing" http://www.lastmanfishing.com/ -- your voiceover adds gravitas to this powerful and beautiful film!
For what it is worth... a suggestion. I wish you had a print option on your recipes. One that would print the recipe on one page (or two if needed and the recipe could be printed two sided)"al a NYTcooking" I love reading the commentary, the tips, the suggestions, the methodology and I frequently find a great new technique BUT! When I go into the kitchen to cook, my computer or iPad are not with me. I just want to cook. A neat sheet with ingredients and simple steps is all I need. And if I love the results and want to put the recipe on repeat I save the one page recipe in a file.
Hi, I have the same question I had regarding your cookbooks- I live outside of the US, and therefore the measurements in cups and ounces and things like “ half a stick of butter” are not useful and would be a dealbreaker for joining (and also would preclude me from buying the new edition of your cookbook, which I have wanted to get for years).
Any plans to offer the recipes (and your cookbook recipes) with metric units for those of us in the rest of the world who don’t use US measurements and can’t be bothered to look up and convert every measurement to make a simple weeknight dinner?
Thanks
Reader Request: Low-Sodium Sichuan-Style Twice-Cooked Tofu with Leeks:
A reader asked for a low sodium version of the twice-cooked tofu Daniel and I videoed for the first new newsletter. And since the key ingredients offer the Sichuan-style flavor bomb of umami and heat, there’s a lot of salt involved. Here’s an idea that will get you close to the original in terms of savory-ness without the extra salt. And it includes one of my “secret ingredients.” I figured I'd share it here in case anyone's interested. Maybe TBP community has more ideas…
Start by soaking a fistful of dried shiitake or porcini mushrooms and 1 star anise in 1 cup hot tap water in a small bowl. Keep them submerged with a ramekin or small plate until pliable, about 30 minutes. Meanwhile prepare the tofu and leeks as described in Steps 1 and 2. To adjust the sauce in Step 3 omit the bean paste and sweet bean sauce. Lift the mushrooms from the bowl, reserving the soaking water; discard the star anise. Chop the mushrooms as finely as you can manage and put them in a small bowl with the garlic. Add about 1 teaspoon each crumbled Sichuan peppercorns (the kind that look like small dried flowers), ground black pepper, and red pepper flakes (more or less of each to taste). Rinse the fermented black beans under warm running water before adding them. Mash everything together with a fork. To make a chunky paste, stir in enough of the reserved mushroom soaking liquid (leave any grit in the bottom of the bowl). Add some or all of the optional sugar to taste and a teaspoon of soy sauce if you think your sodium ration can handle it. Use this as your sauce in Step 5. Add more mushroom soaking liquid as necessary in Step 6 to coat the tofu and leeks as you toss everything together.
Got a fully stocked pantry. Ready to go! So excited to cook with all of you and of course Mark!
Excited about this new venture, but does this mean Mark Bittman is divorcing my other favorite food/recipe source, NYT Cooking? If so, I can deal, as several couples I know have broken up and I find it's possible to stay on good terms with both!
Hey everyone! I just joined and got Mark's new book. Food is the original and future human transformational technology. Mom's nipple is the first kitchen, and IV's feed the last. All between is creating and recreating our bodies, thoughts, feelings, and the world through food. Cheers from Harlem, NYC
Very excited about this new project and to have the opportunity to join the journey. My pantry is pretty much on point related to your suggestions, so I'm good to go!
I checked my pantry! I have everything on your list PLUS. And all your books. Ready to roll.
This is so helpful!! Now I finally know what you mean in your recipes by good-quality vegetable oil.
Regarding your pantry list: Instead of keeping fresh lemons and limes, I freeze fresh-squeezed juice in small quantities (using 100mL plastic bottles). No need to worry about 'Do I have a fresh lemon/lime on hand?' I purchase bags of lemons/limes at Costco then use a juicer (Cuisinart).
More a question than a comment. Questions come up. Some sites are great at answering. Some not so much. Frustrating often. Will your team be answering?