As I was buying the other vegetables for my stir-fries, I had an urge for pickles. For Chinese meals, the number of dishes you serve is a sign of respect. The greater the number of dishes the greater the respect—but also the greater the guanxi debt that person will owe you. I am making roast pork, a vegetable stir fry, and a mushroom dish for Sunday’s dinner.
Tag Archives: cucumber
I was making Asian cabbage rolls and I wanted to serve a vegetable side dish. When I looked at how much Chinese chive stem I had bought, it seemed a bit scant for five people. I had also bought an English cucumber, that I had planned to pickle, but I decided instead to use it to stretch the chive stem.
I made sukiyaki this Sunday for the family dinner. The final simmer takes place on the table and I decided that I should have some pickles on the table for my diners to snack on while they waited for the dish to finish cooking. I made some salt cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ) and some cucumber pickles.
When I make shashlik and naan I make a Central Asian salad to go with it. Since I am breaking with the tradition menu for this meal, I do not feel constrained about the ingredients I put in my salad. There is not a lot of the European dill and fennel in Central Asia, but as a Californian I’m going to add it to my salad anyway.
As some of my readers may have guessed, I really like pickles. Most of my pickles are quick recipes, ready in a day or two—I am an impatient and hungry kind of guy. For this batch, I waited all of four weeks, but they were worth the wait.
I am having a crowd over tonight. Stitches is in town so the aunties, Pat and Barbara, are in from Fresno overnight. Miriam and Chris decided to come tonight so they could see them too. Having more people to dinner means more food restrictions. Pat does not eat pork or beef and Barbara will not touch tomatoes. Miriam needs soft foods and Chris does not eat starches.
Our garden produced another spectacular cucumber and a few red and yellow tomatoes. I went to the farmer’s market and picked up some mixed baby greens (mesclun). We are having company this week end, so I did not want to use a bottled dressing. A few weeks ago Jan had bought fig balsamic vinegar at the farmer’s market, a few herbs, some olive oil and garlic and you have a dressing.