Deine Mudder Posted July 22, 2020 Share Posted July 22, 2020 1 hour ago, Moe Szyslak said: I want to get a wok and start fuckin with stir fry and asian cuisines Do it! May I suggest getting one of those teflon coated modern ones with a handle like a regular pan, makes life a lot easier and is really fun to cook with. 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 23, 2020 Share Posted July 23, 2020 5 hours ago, Moe Szyslak said: I want to get a wok and start fuckin with stir fry and asian cuisines Did some gong bao shrimp twice recently 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 23, 2020 Share Posted July 23, 2020 Another flourless chocolate cake, this time w/ a wild raspberry chocolate ganache. 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 23, 2020 Share Posted July 23, 2020 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 25, 2020 Author Share Posted July 25, 2020 Homegrown props 1 1 Quote Link to comment Share on other sites More sharing options...
where Posted July 25, 2020 Share Posted July 25, 2020 Yea there is something to be said for diy food that its cool no matter what you make, I hope I get good enough with this recurve now that I can flex in here with some turkeys. Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted July 26, 2020 Share Posted July 26, 2020 Halfway through my plate of longanisa, fries egg, rice and asparagus. 2 2 Quote Link to comment Share on other sites More sharing options...
morton Posted July 29, 2020 Share Posted July 29, 2020 Peruvian Chicken, carrots, Cuban beans from the can and rice. To make the rice through a bunch of minced garlic into a bunch of vegetable oil at med-high temp, saute but do not brown, add rinsed rice and saute that for a bit, not long, then add boiling water reduce to simmer cover and cook for 15 minutes. Ratio is 2:3 rice to water. Peruvian Chicken recipe is from the NYT The sauce is a bit of a pain but it's a crowd pleaser. 3 4 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 29, 2020 Share Posted July 29, 2020 1 minute ago, morton said: Peruvian Chicken, carrots, Cuban beans from the can and rice. To make the rice through a bunch of minced garlic into a bunch of vegetable oil at med-high temp, saute but do not brown, add rinsed rice and saute that for a bit, not long, then add boiling water reduce to simmer cover and cook for 15 minutes. Ratio is 2:3 rice to water. Peruvian Chicken recipe is from the NYT The sauce is a bit of a pain but it's a crowd pleaser. Got aji peppers growing now to make the sauce for Peruvian chicken, and also for papas huancaina. 1 Quote Link to comment Share on other sites More sharing options...
morton Posted July 29, 2020 Share Posted July 29, 2020 Heavy duty, if you are into peppers you should see if you can grow the peri peri pepper, the base for one of my favorite sauces. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 30, 2020 Share Posted July 30, 2020 4 hours ago, morton said: Heavy duty, if you are into peppers you should see if you can grow the peri peri pepper, the base for one of my favorite sauces. I usually select 2 types of hot peppers to do each year. This year I went with thai and the aji, and I have someone giving me jalepenos. I do know the peri peri peppers but am less familiar with the cuisine they are paired with. That's not a prerequisite for growing them though, so will likely get to them one year. 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 30, 2020 Share Posted July 30, 2020 2 1 3 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted July 31, 2020 Share Posted July 31, 2020 Speaking of chili here's some Habanero Flex 🔥 2 1 5 Quote Link to comment Share on other sites More sharing options...
DETO Posted August 2, 2020 Share Posted August 2, 2020 PICKED UP SOME CORN AND BEETS AT THE FARMERS MARKET AND THEN WENT AND PICKED UP SOME KABOBS... 2 1 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted August 2, 2020 Share Posted August 2, 2020 I just bought some buttermilk... does anybody know any good recipes that require buttermilk? Quote Link to comment Share on other sites More sharing options...
morton Posted August 2, 2020 Share Posted August 2, 2020 The only thing that comes to mind is buttermilk fried chicken, which I have tried and is good but not good enough to change the way I fry chicken. I will ask my wife later, she knows about that kind of thing. This week she made this recipe and the cake if awesome. https://smittenkitchen.com/2018/06/ciambellone-an-italian-tea-cake/ Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 2, 2020 Share Posted August 2, 2020 @CLICKCLACKONER..don't have a specific recipe on hand but i do recall that a lot of cornbread recipes I saw call for buttermilk, so - if you're into cornbread you should find some with a quick google.. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted August 2, 2020 Share Posted August 2, 2020 Fried chicken is a good idea, or go all out fried chicken and waffles, buttermilk in each. 2 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 2, 2020 Share Posted August 2, 2020 You can also directly fry a stick of butter ..and then wash it down with a glass of buttermilk? 1 1 Quote Link to comment Share on other sites More sharing options...
where Posted August 2, 2020 Share Posted August 2, 2020 Onion rings. Soak the rings in buttermilk and thyme before breading them in 2/3 flour 1/3 Panko tsp baking power salt pepper and any other spices like onion/garlic powder 1 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted August 3, 2020 Share Posted August 3, 2020 Tilapia Francese much better than it looks 1 Quote Link to comment Share on other sites More sharing options...
Moe Szyslak Posted August 5, 2020 Share Posted August 5, 2020 Whats the difference between asian cooking and regular cooking? Like what all goes into it and why do you need a wok to make stir fry instead of a regular pan? 1 1 Quote Link to comment Share on other sites More sharing options...
Mercer Posted August 5, 2020 Author Share Posted August 5, 2020 43 minutes ago, Moe Szyslak said: difference between asian cooking and regular cooking? 2 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted August 5, 2020 Share Posted August 5, 2020 4 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted August 5, 2020 Share Posted August 5, 2020 7 hours ago, Moe Szyslak said: Whats the difference between asian cooking and regular cooking? Like what all goes into it and why do you need a wok to make stir fry instead of a regular pan? There's plenty of Asian food that does not require a wok. Woks are not limited to Chinese cooking but it is a Chinese thing. In older times food was prepared in bite size pieces and eaten with chopsticks to avoid having knives and other stabby instruments at the table. Smaller pieces lend themselves to high heat/flash in the pan style of cooking. In terms of oil, sesame oil is either mixed in or added at the end for flavor. Think peanut or other oil is more preferred for cooking because it has a higher smoke point. Ingredients can vary widely but in general you'll see things like black or rice vinegar, sesame oil, soy sauce (light or dark), corn starch or baking soda, ginger, green onion, garlic, rice wine, chili garlic sauce........ 1 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 6, 2020 Share Posted August 6, 2020 On 8/5/2020 at 3:47 AM, Moe Szyslak said: the difference between asian cooking and regular cooking? 1 2 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 6, 2020 Share Posted August 6, 2020 20 hours ago, One Man Banned said: Woks are not limited to Chinese cooking This. I use the "modern" type of woks for basically everything that does not need a really large, flat surface area (like Bratkartoffles). That being said I do have a gas oven, not sure how well a wok would work for various cooking scenarios with a regular one. 1 1 Quote Link to comment Share on other sites More sharing options...
mr.yuck Posted August 6, 2020 Share Posted August 6, 2020 @Deine Mudder My favorite thing as a kid was ruhrei mit schinken and bratkartoffeln. 1 Quote Link to comment Share on other sites More sharing options...
where Posted August 6, 2020 Share Posted August 6, 2020 Regular cooking lol Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 7, 2020 Share Posted August 7, 2020 @mr.yuckplus ketchup! 😻 1 Quote Link to comment Share on other sites More sharing options...
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