Whatever-of-the-month Nomination (Jan-Feb 2016)

Cooking Discussions Cooking, Cookbooks, Ingredients
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#5

Although I voted for kale, can I also vote for dumplings?

#6

This is just the nomination thread, right?

SMOKED MEAT/FISH.

#7

DUMPLINGS , still have not made pierogi.

#8

Cuisine of the month, Chinese new year coming on the 7th Feb, to celebrate: NORTHERN CHINESE COOKING note DUMPLINGS is included in the northern cooking! (all the talk on Bao made me really want to make my own)

Northern Chinese cooking included: Beijing (including also Imperial court cuisine), Inner Mongolia and Shandong Cuisine.

#9

This is nomination. You can nominate more than one, but you vote for one when it comes time to vote.

1 Like
#10

Errrmmm. Having never participated in a Something of the Month, what is this thread about, please?

I’m see that folk are nominating their various somethings.

Do I deduce that, in due course, one of the somethings will be picked and we’ll then cook the dish/cookbook/ingredient/cuisine/ whatever?

Yours

Sherlock Harters

#11

Its similar to DOTM/ COTM in Chowhound. But we haven’t quite reached a consensus whether people are interested in DOTM, COTM, or Cuisine of the month, or, seasonal ingredient of the month. so basically just letting the democratic process sort it out.

#12

Is that kinda HUGE? :smile:

#13

DUMPLINGS please

#14

We have vast interests! Also there is a certain Peking duck I would like to do too…

#15

ALMOND PRESSED DUCK - Wor Shiu Op recipe

1 Like
#16

DUMPLINGS

It’s an easy thing to start with - lots of regional variations on the theme are possible.

2 Likes
#17

STIR-FRY, so many possibilities, hopefully many useful suggestions.

#18

I’ll say STIR-FRY also as I’ve never done much of it and this would inspire me.

#19

I would vote for STIR FRY also . I need help on this . Mine just ends up tasting like greasy chalk .

1 Like
#20

I was going to ask if pierogi count as dumplings. I intend to try some this month.

#21

I would say yes . Unleavened dough wrapped around a savory or sweet filling and cooked in boiling water .

#22

ALMOND PRESSED DUCK!!! Thanks cynsa :slight_smile:

#23

Totally agree. Dumplings have a depth and breadth.

#24

I’ll play. Never made DUMPLINGS so this would be a good kick in the pants.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold