Originally Posted by BucEyedPea:
Stuffed Peppers with Italian green salad. Good Seasons Zesty Italian dressing spices into some virgin olive oil, red wine vinegar.
Dressing is not on the salad yet.
Good stuffed peppers are highly underrated. :-) [Reply]
Originally Posted by scho63:
That looks great! I make Chinese Stir fries a lot with either chicken or pork
I usually do Mie Goreng. it is a every couple week staple.
I find though I have a problem with adding too many vegetables. It comes out more like a bunch of veggies and some noodles added for color. I am very fine with that but it isn't a correct representation. [Reply]
Originally Posted by BucEyedPea:
Stuffed Peppers with Italian green salad. Good Seasons Zesty Italian dressing spices into some virgin olive oil, red wine vinegar.
Dressing is not on the salad yet.
I like Good Seasons but don't you find it is better the next day? [Reply]
Originally Posted by RubberSponge:
I usually do Mie Goreng. it is a every couple week staple.
I find though I have a problem with adding too many vegetables. It comes out more like a bunch of veggies and some noodles added for color. I am very fine with that but it isn't a correct representation.
I don't care if it's a correct representation or not. Tho' I don't get what you think is represented. You can mix any veggie combo you want, so long as the spices are Chinese. I like as many vegetables as possible. I would normally use bok choy for my green leafy BUT wanted to use up left over fresh spinach. So long as the taste doesn't clash. It tasted great. [Reply]
Originally Posted by RubberSponge:
I like Good Seasons but don't you find it is better the next day?
What is better the next day, the dressing or the salad with the dressing? If the latter, the salad will be wilted and flattened with moisture. The dressing is in a carafe and put back in the fridge until used next. [Reply]
Originally Posted by BucEyedPea:
I don't care if it's a correct representation or not. Tho' I don't get what you think is represented. You can mix any veggie combo you want, so long as the spices are Chinese. I like as many vegetables as possible. I would normally use bok choy for my green leafy BUT wanted to use up left over fresh spinach. So long as the taste doesn't clash. It tasted great.
Maybe you misunderstood me. I am sorry if that is the case.
I wasn't criticizing your dish. I was criticizing my palette. My Mie Goreng usually comes out more like a hot salad because of the amount of veggies compared to the amount noodles. Mie Goreng is fried noodle dish with veggies that are complimentary, not the main focus like I do. That is what I mean by mine is not a good representation of the actual dish. [Reply]
Originally Posted by BucEyedPea:
What is better the next day, the dressing or the salad with the dressing? If the latter, the salad will be wilted and flattened with moisture. The dressing is in a carafe and put back in the fridge until used next.
Of course the dressing. If I use Good Seasons I always mix the day prior. It allows the flavors to integrate into the oil just a bit more. Which allows you to use less dressing at the time of serving. [Reply]
Originally Posted by RubberSponge:
Of course the dressing. If I use Good Seasons I always mix the day prior. It allows the flavors to integrate into the oil just a bit more. Which allows you to use less dressing at the time of serving.
Well I made a batch days ago. So guess that happened.
Thank for the explanation of your Mie Goreng dish. I just googled it to get what you mean. Looks kinda like a pasta primavera. [Reply]
