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- Past hour
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Pineapple vinegar is another mild one that could be used as a sub.
- Today
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I boil the noodles for one minute, drain then fry. The other stuff is fried first until almost done and then I add the boiled noodles. They have never stuck in th hundreds of times I've done something similar.
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How do you cook the fresh noodles? Do you boil/drain then add to the stir fry or stir fry directly? Do you need to do anything to keep them from sticking in the wok?
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@Maison Rustique a secret benefit of cooking for one is planned leftovers. some of the things I cook are good for several days after on purposes. that goes for shopping also I buy 2 packs of Capari tomatoes from TJ's that's 4 days worth of tomatoes when I start in on a pack. etc.
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Chicken liver and matsutake fried noodles*. Also contained garlic, ginger, chilli, Chaoshan fish sauce, soy sauce, coriander leaf and Chinese chives. *Fresh hand-pulled noodles. I know they were fresh and hand pulled because I saw them being made when I was in the local noodle shack this morning . They aren't on their menu but I pleaded insanity again and scored some to take home to make this dish. They know me well.
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I tried Rorie’s grain free flour for Passover and really liked the flour combo but it’s really expensive. It’s almond flour, coconut flour and arrowroot flour, in that order. I was wondering if anyone had a copycat recipe for the mixture. Looked under Paleo recipes and they used more arrowroot that coconut, so what I saw was clearly different.
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Still trying to get the hang of cooking for one. A friend foraged some wild onions and shared with me. I roasted some with some tomatoes that needed to be used. Then used that with some ham (also on last legs), a tortilla, eggs and odds and ends of cheeses that were over-staying their welcome. Not pretty, but it was tasty and got a few things used instead of tossing them.
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JustJules joined the community
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This is BC only, but a bunch of Juwei brand food products have been recalled for potential listeria. I doubt many of us have a pack of "spicy duck esophagus" in our pantries, bit if so... https://recalls-rappels.canada.ca/en/alert-recall/juewei-brand-meat-and-vegetable-products-recalled-due-listeria-monocytogenes?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23
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I didn't find that firmness to be the case, not even close to what you've experienced.
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I never heard of these Korean dogs. But the more I learn about them the more I just want an old-fashioned state fair corn dog. Thanks, but I'll take my mozzarella on a pizza. As for rolling a panko breaded hot dog in sugar, well, the end is nigh.
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Thanks for the Enchilada sauce recipe, @Tropicalsenior! Saved onto my files! Made a Weight Watchers Bouillabaisse for supper. Didn't have crusty bread, so we used paratha. We used a spoon to slurp up the amazing broth!
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They were on sale for $1:69/lb where the Pink Lady was $1.99/lb and Honey Crisp was $2.49/lb. Those WildTwist were not worth the $1.69/lb worst apples ive had in a while.
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I don’t understand what you mean by early season? Unless you’re getting these from the southern hemisphere, apple season in North America is autumn, I think.
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I didn't find that firmness to be the case, not even close to what you've experienced.
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I think the cheese dogs are essentially mozzarella sticks on a stick? I do appreciate a good corn dog, so I’m mostly curious about these snacks. has anyone actually tried one?
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They were so firm they bruised my gums trying to bite into them. It could be early season, but i have not had that issue with Pink Lady, or Honey Crisp during the same season. I am not sure how you can explain that.
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A pictorial guide to Chinese cooking ingredients
liuzhou replied to a topic in China: Cooking & Baking
Yes, we get those here, too. But the 'small red onions' above are not segmented at all; they are exactly like red onions but small. 5cm / 2 inches in diameter. -
https://www.ohkdog.com/menu I don't understand. Are these fried cheese/corn dogs? They look unappetizing. I wouldn't mind a kimchi dog at all though.
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The hot dogs have been a thing for a while. This one on Ludlow Street opened a few years ago; it drew big crowds for a while; don't know if it still does. https://www.ohkdog.com/ With Katz's around the corner, I find very little reason to ever try a Korean hot dog.
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I'm pretty sure that most of the apples currently being sold at any Trader Joe's were harvested last fall. Certainly, their peak texture and flavor has passed. And I would venture a guess that the same has happened to the apples being sold at Monterey Market...and most anywhere else.
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I make a very similar recipe - the cost saving over buying the canned sauce is phenominal!
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If you can find it, Oakridge Carne Crosta. Last time i checked it was $100/lb on ebay. I still have a stock pile i vacuum packed and froze when it was $30/lb. That said, Plowboys Bovine Bold would be my second choice.
- Yesterday
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A pictorial guide to Chinese cooking ingredients
Burmese Days replied to a topic in China: Cooking & Baking
They look similar, though more rounded and less segmented, to Laos and Northern Thai shallots. The common bulb allium consumed there - -
Thank you. I have a tri-tip in the freezer. I don't recall ever cooking a tri-tip I don't know how to cut one. Until now.
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PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Every year is passing by at light speed!
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