Dat's A Wrap -------------- Eat Yer Heart Out :-)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

13 years ago

I saved this one till last. I am not posting in the other V.D. thread because I want this to be a special thread. I am dedicating this dish to Teresa.

On behalf of many people here, thank you Teresa for your generosity. You are many people's Valentine. "Here is looking at you, kid." You are a sweet heart. For me you have made cooking fun, delicious, and educational.

-------------------------------

Eat yer heart out guys! I still have some wild rice left. :-)

More than just playing with recipes, I have learned something about real wild rice, and Native American history and culture. To my surprise, I also learned something interesting while Googling. I found out that wild rice is also cultivated in China, except they don't use the rice grains. Instead, they use the stems, which they call "Water bamboo" or" jiaobai".

I have had jiaobai a few times before, but never realized that it was part of wild rice. I always thought this delicacy was some kind of bamboo shoot. I decided to marry these two fascinating foods, wild rice with wild rice stems (jiaobai).

One traditional way the Chinese cook their rice is to wrap it in some kind of leaves, which are not banana leaves. The leaves infuse a very delectable flavor to the rice. I have done wild rice in many different flavors. For this one I decided to try it with Chinese wrapping leaves. (Anyone know what kind of leaves these are?)

The dish came out nice. A confluence of ethnographic culinary delights. For those of you who had not sampled remarkable jiaobai before, it is reminiscent of asparagus, except better. Crunchy, delicate, tender, pleasantly earthy like wild rice.

----------------------------------------------

That wraps up my long Valentine's Day cooking.

dcarch

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Comments (10)

jimster
13 years ago
dcarch,

I keep getting overwhelmed by your posts and run out of words of appreciation for them. Just keep them coming. They are always a highlight of my visits to CF. Always informative and a treat for the eyes.

Might the leaves be ti leaves?

Jim
annie1992
13 years ago
No clue what the leaves are, but the salmon looks delicious!

Annie
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Here is the basic method I use to manage the freezer. First, I had posted a method to vacuum pack food to prevent freezer burn without buying expensive "Foodsaver" type bags. Labeling is very easy. It is a pain having to write each label every time you freeze something. I use MS Excel formated to print labels on inexpensive pressure sensitive labels, 30 label on one page. Actually there are not that many food that go into the freezer, Pork, pork chop, pork shoulder, pork loin, sirloin, chuck--------etc. Indentfying the date is also easy. Just put on the label 1 to 12. I is January, 2 is Feburary, etc. Peel off one of the labels, stick it on and you are done. The label stays on the plastic bag and will not fall off. You can also do this. you have two label made of the same item, one for the item which goes in the freezer, one goes on a note book. When you look at the note book, you will know what you have in the freezer still not used. When you use that item, you cross it out from your note book. dcarch
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westsider40
13 years ago
Very beautiful, as always.
Teresa_MN
13 years ago
Dcarch - I am extremely happy the rice brought you so many tasty meals and so much entertainment. It was my pleasure to share 54 pounds of this year's harvest with many friends, co-workers and forum members. And I might add, I think I am the winner here. Sharing the rice is a tradition and having done that many good things have come my way.

It was a very large harvest this year.....and as tradition dictates, we only took 1/3 of the crop. One third is left to be the seed for next year's crop and the last third is left to feed the wildlife.
sffog
13 years ago
i think those leaves are dried bamboo leaves, usually used to wrap sweet rice (sticky rice) during the dragon boat festival they have these "chinese tamales (joong) savory or sweet.google :" chinese tamales " some dim sum place will serve this item but usually dim sum restaurants serve a variation using lotus leaves which is totally different.
Teresa_MN
13 years ago
sffog - I don't see you post much here. But I do believe I have you to thank for my addiction to preserved lemons. I found some Meyer's lemons at the store yesterday. I am going to make a quart of preserved lemons and see how they compare to the preserved lemons made with Eureka lemons.
Rusty
13 years ago
"On behalf of many people here, thank you Teresa for your generosity. You are many people's Valentine. "Here is looking at you, kid." You are a sweet heart. For me you have made cooking fun, delicious, and educational."

I second that!

"I keep getting overwhelmed by your posts and run out of words of appreciation for them. Just keep them coming. They are always a highlight of my visits to CF. Always informative and a treat for the eye."

My thoughts, exactly!

Thanks for always so kindly and generously
Sharing your knowledge and talent.

Rusty
sffog
13 years ago
teresa mn, i think you will like the preserved meyers lemons
they are very sweet and delicate. as for posting, maybe my two cents worth once in a while.thanks
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
13 years ago
Thank you all for your nice comments. Yes, the wild rice has been a fun food to explore.

sffog, I am not sure those leaves are bamboo. They are about 18" long. Bamboo leaves I have seen mostly are shorter than 6". However, they must be close to the bamboo family. They have similar structure as bamboo.

I was thinking of using lotus leaves, but these leaves makes more senses, wild rice, and those leaves (and bamboo) are all related to the grass family.

dcarch
jimster
13 years ago
Take a look at the link below.

Jim

Here is a link that might be useful: Ti Leaves

Dat's A Wrap -------------- Eat Yer Heart Out :-)

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Dat's A Wrap -------------- Eat Yer Heart Out :-)

Comments (10)

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dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

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dcarch7 d c f l a s h 7 @ y a h o o . c o m
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