Originally Posted by Megatron96:
Decided to make something fun. Thai Drunken Noodles with chicken. This stuff is relatively easy to make and really wakes up the taste buds.
Originally Posted by Megatron96:
Decided to make something fun. Thai Drunken Noodles with chicken. This stuff is relatively easy to make and really wakes up the taste buds.
Then I added two teaspoons of dark Sesame oil, and substituted a tablespoon of dark brown sugar for the regular sugar. I substituted ground chicken with sliced chicken (12 oz. breast meat/12 oz. dark), which I lightly coated with corn starch then marinated in Mirin rice wine for 20 minutes before beginning to cook. Finally, right at the end of the saute, I squeeze a small lime into the pan, or you can cheat like I do and squeeze ahead of time into a small dish and just pour it in for the last minute.
Oh, and the thinly sliced green onions. About two to three of them sprinkled over the dish after plating, raw. Or you can put in a small dish and soak about 5-10 minutes in rice vinegar. [Reply]
I should mention that you don't have to use the fish sauce they list; I found it but it was a pain. A light fish sauce will do, or you can skip it and just add a little less than a teaspoon of Worcestershire sauce. If you don't have rice wine you can use sherry, or a sweet wine like shiraz or whatever. Probably a beer would work. [Reply]
Another note: I used chicken, but you can use sliced beef or sliced pork as well. Probably could use shrimp or scallops for that matter. I just wouldn't slice up the seafood. [Reply]
Somewhere in this thread FMB posted a enchilada sauce recipe and I can’t find it now. We need a ****recipe only**** forum or something so they are easy to find. [Reply]
Originally Posted by threebag02:
Somewhere in this thread FMB posted a enchilada sauce recipe and I can’t find it now. We need a ****recipe only**** forum or something so they are easy to find.
If you click the number of posts in the lounge side it will tell you how many posts each poster has in the thread. Then you can click that and read all their posts in the thread. There is also an earlier version from back when we had to keep threads below 5000 posts [Reply]
If you click the number of posts in the lounge side it will tell you how many posts each poster has in the thread. Then you can click that and read all their posts in the thread. There is also an earlier version from back when we had to keep threads below 5000 posts
I'll be damned. Learn something new everyday! [Reply]
Originally Posted by Megatron96:
Decided to make something fun. Thai Drunken Noodles with chicken. This stuff is relatively easy to make and really wakes up the taste buds.
You are now tasked with bringing this dish for a party of 8 to our next meetup! :-) [Reply]
I've been getting into cast iron cooking lately and have been pleasantly surprised with the results (and the fun I've had with restoring/seasoning a really old skillet). The first dish I made was steak, naturally. A couple 2" thick strip steaks, seasoned generously with kosher salt and black pepper at room temp. Seared on the cast iron, then basted for a few minutes with a mixture of 4 garlic cloves (skins on, lightly crushed), bunch of thyme, and a few tbsp of unsalted butter. They were INSANE. [Reply]
Originally Posted by SuperChief:
I've been getting into cast iron cooking lately and have been pleasantly surprised with the results (and the fun I've had with restoring/seasoning a really old skillet). The first dish I made was steak, naturally. A couple 2" thick strip steaks, seasoned generously with kosher salt and black pepper at room temp. Seared on the cast iron, then basted for a few minutes with a mixture of 4 garlic cloves (skins on, lightly crushed), bunch of thyme, and a few tbsp of unsalted butter. They were INSANE.
Nice, VERY nice. One time you might want to try rosemary to the effort...
I actually use dried rosemary to season the grape seed oil in the pan, then do pretty-much what you do. Again, AWESOME!
Well, before I moved on to Sous Vide.... :-) [Reply]
Tonight is a frozen, imported seafood jambalaya from France... reading the ingredients list and it’s loaded with everything you’d want
Shrimp
Calamari
Pollock
Scallops
Shrimp
Plus all the veggies and seasonings you’d expect to see
But tomorrow I’m going to the store for homemade Swiss Steak fixings (thanx BEP), got plenty of time to kill now and cooking projects are one of my favorite time killers [Reply]
Originally Posted by SuperChief:
I've been getting into cast iron cooking lately and have been pleasantly surprised with the results (and the fun I've had with restoring/seasoning a really old skillet). The first dish I made was steak, naturally. A couple 2" thick strip steaks, seasoned generously with kosher salt and black pepper at room temp. Seared on the cast iron, then basted for a few minutes with a mixture of 4 garlic cloves (skins on, lightly crushed), bunch of thyme, and a few tbsp of unsalted butter. They were INSANE.
