What's for Dinner?
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by Yumchah
LOL. You'll laugh at my sauce mixture. It's just some sesame oil, soya sauce, Maggi seasoning, pepper...stirfry in wok. Poof.
As a condiment, I used some Sambal Oelek.
As a condiment, I used some Sambal Oelek.
3 parts Tamari
2 parts Toasted Sesame Oil
2 parts Brown Rice Vinegar
1 part Garlic, minced
1 part Ginger, shredded
Salt, Pepper, and Red Pepper flakes to taste.
Safety Car
Joined: Dec 2003
Posts: 4,120
Likes: 0
Originally Posted by soopa
Asian marinated Yellowfin Tuna topped with fried Chinese Eggplant "Noodles" on a bed of Jasmine Rice
I'm more into baking and the desserts kinda stuff...so I'm trying to educate myself on how to cook a real meal.
Senior Moderator
Joined: Dec 2001
Posts: 169,055
Likes: 23,830
Originally Posted by soopa
My marinade was pretty simple as well:
3 parts Tamari
2 parts Toasted Sesame Oil
2 parts Brown Rice Vinegar
1 part Garlic, minced
1 part Ginger, shredded
Salt, Pepper, and Red Pepper flakes to taste.
3 parts Tamari
2 parts Toasted Sesame Oil
2 parts Brown Rice Vinegar
1 part Garlic, minced
1 part Ginger, shredded
Salt, Pepper, and Red Pepper flakes to taste.
That sounds kick@$$! Thanks for posting it...!
I think I'll run that with the salmon I have set aside for tomorrow's dinner. Mind you, I don't have brown rice vinegar...does regular rice vinegar work?
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by Yumchah
That sounds kick@$$! Thanks for posting it...!
I think I'll run that with the salmon I have set aside for tomorrow's dinner. Mind you, I don't have brown rice vinegar...does regular rice vinegar work?
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by soopa
My marinade was pretty simple as well:
3 parts Tamari
2 parts Toasted Sesame Oil
2 parts Brown Rice Vinegar
1 part Garlic, minced
1 part Ginger, shredded
Salt, Pepper, and Red Pepper flakes to taste.
3 parts Tamari
2 parts Toasted Sesame Oil
2 parts Brown Rice Vinegar
1 part Garlic, minced
1 part Ginger, shredded
Salt, Pepper, and Red Pepper flakes to taste.
Senior Moderator
Joined: Dec 2001
Posts: 169,055
Likes: 23,830
Originally Posted by soopa
Oh shit, I forgot most important part... Key Lime Juice... 1 part. Could also use Kaffir Lime or (worst case) Persian Lime... for either of those I'd use 2 parts Juice tho.
Does your recipe work with lemon juice? I only ask because that's what I have in the fridge right now.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by Yumchah
Thanks!
Does your recipe work with lemon juice? I only ask because that's what I have in the fridge right now.
Does your recipe work with lemon juice? I only ask because that's what I have in the fridge right now.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by 98CLChick
What do you put the rice in to get that perfect square? It just looks so...pretty!
I'm more into baking and the desserts kinda stuff...so I'm trying to educate myself on how to cook a real meal.
I'm more into baking and the desserts kinda stuff...so I'm trying to educate myself on how to cook a real meal.
Cookie Cutters.
I have a set of square cookie cutters with "tall enough" walls (about 1.5") for simple molding.
For circles, I use purpose built Ring Molds (sometimes called Mousse Rings) as the walls are much higher and can accomodate multiple tiers. For squares, however, I just have cookie cutters.
Senior Moderator
Joined: Dec 2001
Posts: 169,055
Likes: 23,830
Speaking of salmon, I'd like to share a salmon patty recipe that's quite easy to make and great for packing lunches.
1/2 lb. of skinless salmon fillet (finely chopped)
1 egg (extra large)
2 shallots
2 tablespoon grated peeled ginger
Coarse salt and ground pepper
1/4 - 1/2 teaspoon crushed red pepper
Lime or lemon wedges, for serving
Sesame Mayonnaise, for serving
Prep:
- finely chop salmon
- mince shallots
- egg lightly beaten
Directions:
- In large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
- Form mixture into eight 1" thick patties; pack each firmly; set onto a plate.
- Place in freezer until just firm, about 15 min. should be good.
- Heat large nonstick skillet or pan over medium-high heat.
- Add salmon patties; cook until browned on both sides and just opaque (approx. 4 - 6 min. per side); turn carefully!
Serve with lime or lemon wedges and Sesame Mayonnaise.
1/2 lb. of skinless salmon fillet (finely chopped)
1 egg (extra large)
2 shallots
2 tablespoon grated peeled ginger
Coarse salt and ground pepper
1/4 - 1/2 teaspoon crushed red pepper
Lime or lemon wedges, for serving
Sesame Mayonnaise, for serving
Prep:
- finely chop salmon
- mince shallots
- egg lightly beaten
Directions:
- In large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
- Form mixture into eight 1" thick patties; pack each firmly; set onto a plate.
- Place in freezer until just firm, about 15 min. should be good.
- Heat large nonstick skillet or pan over medium-high heat.
- Add salmon patties; cook until browned on both sides and just opaque (approx. 4 - 6 min. per side); turn carefully!
Serve with lime or lemon wedges and Sesame Mayonnaise.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by soopa
Sorry, skipped ya for a minute.
Cookie Cutters.
I have a set of square cookie cutters with "tall enough" walls (about 1.5") for simple molding.
For circles, I use purpose built Ring Molds (sometimes called Mousse Rings) as the walls are much higher and can accomodate multiple tiers. For squares, however, I just have cookie cutters.
Cookie Cutters.
I have a set of square cookie cutters with "tall enough" walls (about 1.5") for simple molding.
For circles, I use purpose built Ring Molds (sometimes called Mousse Rings) as the walls are much higher and can accomodate multiple tiers. For squares, however, I just have cookie cutters.
They also sell individual cutters as "Square Forms": http://www.amazon.com/Square-Form-S-...338302?ie=UTF8
You'll note though, the "forms" are about the same size as the much cheaper "cutters". Silly, isn't it?
god the whole condo still smells...
marinated 10lb's of korean bbq and 3 lb's of chicken in korean bbq marinade... fed 14 people with leftovers remaining...
korean bbq short ribs, korean bbq chicken, rice, and strawberry shortcake for dessert...
marinated 10lb's of korean bbq and 3 lb's of chicken in korean bbq marinade... fed 14 people with leftovers remaining...
korean bbq short ribs, korean bbq chicken, rice, and strawberry shortcake for dessert...
In need of an AV.........
Joined: Nov 2004
Posts: 2,109
Likes: 4
Originally Posted by demons rage
god the whole condo still smells...
marinated 10lb's of korean bbq and 3 lb's of chicken in korean bbq marinade... fed 14 people with leftovers remaining...
korean bbq short ribs, korean bbq chicken, rice, and strawberry shortcake for dessert...
marinated 10lb's of korean bbq and 3 lb's of chicken in korean bbq marinade... fed 14 people with leftovers remaining...
korean bbq short ribs, korean bbq chicken, rice, and strawberry shortcake for dessert...
What was the sauce recipe?
In need of an AV.........
Joined: Nov 2004
Posts: 2,109
Likes: 4
This is for dinner tomorrow night and I am going to share the famous Brisket recipe. If you want to be able to slice it then cook it for the shorter amount of time listed below. If you want to it fall apart, use the higher end of the time. I highly recommend you use the longer method with the fire and smoke. It is soooo much better.
I also trim off most of the fat. A brisket has soo much marbling inside it, it does need any extra help. This removes alot of the grease and what my wife calls, "bad bites". Yes she is very picky. I do take the very la rge piece off the back, I V cut the long piece out of the middle, etc. DO NOT BUTCHER THE MEAT. Just remove most of the visible fat.
Basic seasonings to use:
Salt
Pepper
Garlic
Onions
Soy sauce
Teriyaki sauce
Extras for enhanced flavor, spice it up:
Chili powder
Hot sauce
Season salts
Bar B Q sauce
Seasonings not to use
Leafy herbs, i.e.… basil, oregano, thyme
Quick method:
Trim excess fat
Place in tin roasting pan
Season with what you like, when you think you put too much on, DO IT AGAIN! You won’t over season a brisket
Cover pan with foil and slow cook in oven at 200’ for 8 hours.
Longer, tastier method:
Trim excess fat
Hand rub salt, pepper and chili powder
Place on open fire using hickory or mesquite and sear both sides.
Place to side of fire and smoke for 2 hours
Place in tin roasting pan
Season with what you like, when you think you put too much on, DO IT AGAIN! You won’t over season a brisket
Cover pan with foil and slow cook in oven at 200’ for 6-7 hours.
Remember two things:
You won’t over season a brisket
Slow cook for 8 hours
Neglect either one of these and you have a bland tasting brisket and/or a tough piece of meat.
Enjoy!!!!!!!
I also trim off most of the fat. A brisket has soo much marbling inside it, it does need any extra help. This removes alot of the grease and what my wife calls, "bad bites". Yes she is very picky. I do take the very la rge piece off the back, I V cut the long piece out of the middle, etc. DO NOT BUTCHER THE MEAT. Just remove most of the visible fat.
Basic seasonings to use:
Salt
Pepper
Garlic
Onions
Soy sauce
Teriyaki sauce
Extras for enhanced flavor, spice it up:
Chili powder
Hot sauce
Season salts
Bar B Q sauce
Seasonings not to use
Leafy herbs, i.e.… basil, oregano, thyme
Quick method:
Trim excess fat
Place in tin roasting pan
Season with what you like, when you think you put too much on, DO IT AGAIN! You won’t over season a brisket
Cover pan with foil and slow cook in oven at 200’ for 8 hours.
Longer, tastier method:
Trim excess fat
Hand rub salt, pepper and chili powder
Place on open fire using hickory or mesquite and sear both sides.
Place to side of fire and smoke for 2 hours
Place in tin roasting pan
Season with what you like, when you think you put too much on, DO IT AGAIN! You won’t over season a brisket
Cover pan with foil and slow cook in oven at 200’ for 6-7 hours.
Remember two things:
You won’t over season a brisket
Slow cook for 8 hours
Neglect either one of these and you have a bland tasting brisket and/or a tough piece of meat.
Enjoy!!!!!!!
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by kurt_bradley
Hey, if your molding layers, what's an extra couple seconds to get one last detail in? 
Second, a couple extra seconds? You try making a sauce that won't subdue the delicate flavor of tuna, won't clash with a marinade, incorporates sesame, and wont overwhelm jasmine rice. Making a sauce to pair to this dish would be a significant extra step especially when unrequired.
Garnish, the plate is garnished. This is a minimalist asian-style meal. 1 focal point with the garnish (eggplant) with the food... not traditional american style with things segregated amongst the plate.
Molding, now that takes mere seconds... and if it pleases the eye (even if its for yourself), why not? Dump some rice in a square, compress, voila. I don't know of any other worthwhile way to serve rice (even to yourself) other then molded in some form (even a basic ramikin, or with an ice cream scoop).
Now, if you want to start nitpicking... let's see what you're cooking homie
Senior Moderator
Joined: Dec 2001
Posts: 169,055
Likes: 23,830
Originally Posted by CLpower
had Peking Duck for dinner, cheated and went up to Little Saigon and got a whole cooked duck
So, you had the entire 3 course meal, Scott?
teh Senior Instigator
Joined: Sep 2000
Posts: 44,094
Likes: 980
From: Huntington Beach, CA -> Ashburn, VA -> Raleigh, NC -> Walnut Creek, CA
Originally Posted by Yumchah
Oh, yum...it's greasy-artery-clogging stuff, but it's great.
So, you had the entire 3 course meal, Scott?
So, you had the entire 3 course meal, Scott?
what's the entire 3 course meal? Came with rice cakes and the whole chicken cut up with some kind of vegetable. A few of us ate it all
BTW, I have to say, I LOVE ASIAN MARKETS! Esp. the 10lb+ lobster
Senior Moderator
Joined: Dec 2001
Posts: 169,055
Likes: 23,830
Originally Posted by CLpower
what's the entire 3 course meal? Came with rice cakes and the whole chicken cut up with some kind of vegetable. A few of us ate it all
BTW, I have to say, I LOVE ASIAN MARKETS! Esp. the 10lb+ lobster
BTW, I have to say, I LOVE ASIAN MARKETS! Esp. the 10lb+ lobster
2nd course is the soup where the meat is stripped off the bones and the bones are used to prepare a light broth with tofu, carrots, and chinese lettuce.
3rd course is the meat is chopped up, stir-fried with some veggies, and eaten wrapped in fresh lettuce.
The Creator
Joined: Apr 2000
Posts: 37,950
Likes: 8
From: Albany, NY
Originally Posted by JWhite1301
What do you eat? Besides seafood obviously.
My protein comes primarily from seafood, soy, and dairy... if that's the question. Beyond that I eat an infinitely varied array of food.
teh Senior Instigator
Joined: Sep 2000
Posts: 44,094
Likes: 980
From: Huntington Beach, CA -> Ashburn, VA -> Raleigh, NC -> Walnut Creek, CA
Originally Posted by Yumchah
How most restaurants serve it is in a 3-course meal format: 1st course is served with the crispy skin and steamed mu-shi pancakes, scallions, sliced cucumber, hoisin sauce. You would create a wrap with those ingredients...
2nd course is the soup where the meat is stripped off the bones and the bones are used to prepare a light broth with tofu, carrots, and chinese lettuce.
3rd course is the meat is chopped up, stir-fried with some veggies, and eaten wrapped in fresh lettuce.
2nd course is the soup where the meat is stripped off the bones and the bones are used to prepare a light broth with tofu, carrots, and chinese lettuce.
3rd course is the meat is chopped up, stir-fried with some veggies, and eaten wrapped in fresh lettuce.
Ya, we got the skins w/ the pancakes, then the other box was stirfried w/ vegies
Safety Car
Joined: Aug 2004
Posts: 4,197
Likes: 16
From: NJ
Tried to make this yesterday, and failed miserably. 
The final product looked quite like the pic below, but the taste was just bland.
The final product looked quite like the pic below, but the taste was just bland.
Egg Pulao Recipe #69892
A wonderful meal all by itself!
1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
1 large onion, thinly sliced
1 large tomato, peeled and chopped
4 tablespoons oil
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
2 tablespoons coconut milk powder
1/2 cup finely chopped coriander leaves
3/4 cup frozen green peas
salt
2 potatoes, quartered and deep fried
4 hard-boiled eggs, shelled
6 servings Change size or US/metric
Change to: servings US Metric
45 minutes 15 mins prep
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
Add tomatoes.
Cook until softened, stirring continuously, while it cooks.
Add ginger-garlic paste.
Saute for 2 minutes.
Add a little water (about 1/8 cup).
Add all the powdered spices (masalas).
Fry for 2 minutes.
Add coconut milk.
Stir well.
Add peas and corriander.
Add salt, just enough for the mixture and the rice.
Add 2 1/2 cups of water.
Stir once.
Bring to a boil.
Strain the rice.
Add to the boiling pot.
Cook, partially covered, until all the water has been absorbed by the rice.
Reduce heat to a simmer.
Add potatoes.
Lay the shelled eggs on top.
Cover.
Cook for 10 minutes.
Serve hot with salad, yoghurt and pappadams!
A wonderful meal all by itself!
1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
1 large onion, thinly sliced
1 large tomato, peeled and chopped
4 tablespoons oil
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
2 tablespoons coconut milk powder
1/2 cup finely chopped coriander leaves
3/4 cup frozen green peas
salt
2 potatoes, quartered and deep fried
4 hard-boiled eggs, shelled
6 servings Change size or US/metric
Change to: servings US Metric
45 minutes 15 mins prep
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
Add tomatoes.
Cook until softened, stirring continuously, while it cooks.
Add ginger-garlic paste.
Saute for 2 minutes.
Add a little water (about 1/8 cup).
Add all the powdered spices (masalas).
Fry for 2 minutes.
Add coconut milk.
Stir well.
Add peas and corriander.
Add salt, just enough for the mixture and the rice.
Add 2 1/2 cups of water.
Stir once.
Bring to a boil.
Strain the rice.
Add to the boiling pot.
Cook, partially covered, until all the water has been absorbed by the rice.
Reduce heat to a simmer.
Add potatoes.
Lay the shelled eggs on top.
Cover.
Cook for 10 minutes.
Serve hot with salad, yoghurt and pappadams!
Senior Moderator
Joined: Dec 2001
Posts: 169,055
Likes: 23,830
Originally Posted by 98CLChick
Yumchah, do you have a good recipe for pad thai? My wok is feeling a little neglected, but I haven't been able to find a decent recipe...
I'll post it when I have a moment either tonight or by tomorrow.
In need of an AV.........
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Originally Posted by soopa
Same as everyone else (probably more variety than most actually) except no animals unless they're from the sea, basically.
My protein comes primarily from seafood, soy, and dairy... if that's the question. Beyond that I eat an infinitely varied array of food.
My protein comes primarily from seafood, soy, and dairy... if that's the question. Beyond that I eat an infinitely varied array of food.
I was referring to the meat aspect......
do you eat eggs?
In need of an AV.........
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Posts: 2,109
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Not that I cooked it, but man I had a great lunch...
We have a little hole on wall seafood joint here that is just like the beach......
They get fresh fish flown in and it reminds me of sitting in Key West......
I had the fried soft shell crab sandwich with a side of shrimp salad.
We have a little hole on wall seafood joint here that is just like the beach......
They get fresh fish flown in and it reminds me of sitting in Key West......
I had the fried soft shell crab sandwich with a side of shrimp salad.
