RUSS !!! Assistance Please?

[P.C.]

OK....we're hosting a Hot Pot on Saturday night.  It looked so easy when you did it, but now I'm uncertain.

  What kind of noodles did you use ?  

Can't locate any dumplings.....will pot stickers work?

Can't remember how long the wings were in for.

  *Jeeez.....you'd think I wasn't even there.  [img style="CURSOR: pointer" onclick=url(this.src); src="vny!://www.cheesebuerger.de/images/more/bigs/c008.gif" border=0]

[purelife]

Can someone other than Russ answer this?  Or do you only want Russ?

[Russ]

purelife wrote:
 Can someone other than Russ answer this?  Or do you only want Russ?[/DIV]
 Nya Nya.. she wanteds only me! <jk>

  Yes pot stickers will work.. thats what I used actually! (dont worry Starfish had to tell me the same thing.. when I first saw them and told the clerk 'NO! I said dumplings!')

  I used just packaged asian noodles.. Use any type you want really. To be honest here I cant remember or read the name that was on the package that I bought. It was pretty much just vacuum packed soft noodles.

  I dont remember either.. but it has to be in for a bit. Big help hey? lol.

Put it in for like 4-5 min.. should be good, then yank one out and open it up. (make sure you do it first and quickly before your guests can just to be sure)

  It will be great! Dont worry about it. Theres no real set in stone way to do hotpot.. put in what you want and enjoy! Theres many ways to do it. My way of doing it was different than Starfishies.. lets just say we came to a happy medium way to do it.. her way. The brines and seasonings are different from restaurant to home to home as well (I discovered this the hard way).

  You will have a blast! Dont forget the apperatif's!  

[Lil Me]

Have a yummy hotpot party, P.C.!  

[49er]

Somethings to take into consideration....

  Get small items so they cook faster;  slice meats thin for same reason

  If you are going to drink the broth after, suggest you at least preboil the noodles (otherwise broth gets thick); Guest then can dip in broth to reheat and eat.

  Uncook dumplings (wontons) can be purchased at some chinese restaurants if they are on the menu

[P.C.]

Of course anyone can answer Miss purelife.  Any and all ideas, tips and suggestions welcome.  I was only asking Russ, because how he and Starfishie did it, is my only frame of reference.....and I really liked how they did it. I'm generally an adventurous cook, but I like to follow a 'recipe' or method the first time I do it....then I will change things or add things.  

  The thing is, how Russ and Starfish did it was so perfect, that I want to do it just like that.

  Excellent tips 49er, thank you !  (we actually bought a meat slicer, so THAT job will be a breeze.  Russ mentioned partially freezing it to make slicing easier)    

[purelife]

Uhm, I've got nothing further to add except enjoy your hot pot and yes, I've heard of the tip of freezing your meat for a bit before slicing.  I think I've seen this on the cooking channel.  

  I would also hot pot all the variety of mushrooms like shitake, etc.  They're so yummy in hot pot.  And those yakisoba japanese noodles are perfect in hot pot too.  Cabbage, bok choy, green beans, spinach, chinese brocolli, etc are excellent.

  Enjoy. )

  ADD:  Ok, I lied about the "nothing further to add" part. ;P  

[purelife]

This is chinese brocolli...it tastes especially good dipped in oyster or peanut sauce.

 

[P.C.]

Thanks purelife.....good additions.  I don't think I've ever seen that broccoli before.  We seem to be somewhat limited here when it comes to 'out of the norm' veggies.....on the other hand, there is a strong possiblity that I just haven't looked.

  I'm excited about this.  [img style="CURSOR: pointer" onclick=url(this.src); src="vny!://www.cheesebuerger.de/images/smilie/froehlich/d040.gif" border=0]

  The one thing I HAVE looked for is that little leafy bok choy.  All we have at our stores is a miniature bok choy.....but the one Starfish had was very leafy.....not so much stalk on it.  It was very yummy.  I'm wondering if it has a different name.

[Russ]

P.C. wrote:
 The one thing I HAVE looked for is that little leafy bok choy.  All we have at our stores is a miniature bok choy.....but the one Starfish had was very leafy.....not so much stalk on it.  It was very yummy.  I'm wondering if it has a different name.[/DIV]
 I couldnt tell ya.. but I can get her to log on later to answer when she's home from work

[49er]

P.C. wrote:
........  Russ mentioned partially freezing it to make slicing easier)

   
 You can also roll each slice and put in freezer to harden and serve as hardened rolls......which will quickly soften and cook when place in the boiling water  

[Russ]

P.C. wrote:
 ........  Russ mentioned partially freezing it to make slicing easier)

   49er wrote:
 You can also roll each slice and put in freezer to harden and serve as hardened rolls......which will quickly soften and cook when place in the boiling water

 
 Thats interesting 49er.. I sometimes buy the prerolled and frozed slices like what you say.. but I havent actually sliced my own then frozen them again. I will have to try that, thanks!

  Good to see you around as well.

[purelife]

Do you mean these ones, PC?  These are the baby bok choi.  There's also Shanghai baby choi.  Bamboo shoots and asparagus are also verrrry good in hot pot.

 

   

[purelife]

All this talk is making me hungry for hot pot...

[49er]

Heya Russ....here is an article that may interest you  .................  Capt. John Cota, the veteran master mariner who was piloting the container ship Cosco Busan when it hit the Bay Bridge on Wednesday, has been involved in a number of ship-handling incidents and was reprimanded last year for an error in judgment when he ran a ship aground, state regulatory documents show........... [A href="vny!://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/09/MNIOT9411.DTL&tsp=1"]vny!://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/09/MNIOT9411.DTL&tsp=1[/A]

 

 PC sorry for hijacking your thread