Jump to content

Eatmywords

participating member
  • Content Count

    708
  • Joined

  • Last visited

Everything posted by Eatmywords

  1. How about the butter and corn in the ramen? Haven't seen that before.
  2. Thanks for sharing, love this stuff, anything to do w Japanese culture a food traditions. Bourdain did a Hokkaido episode many years ago with an Ainu segment you might enjoy (min 25) https://www.dailymotion.com/video/x5wyvwjnd . I'm re-watching it now and sad again that he's gone. Pretty cool he used to post on eGullet. Anyway, very interesting the rich history of the Ainu.
  3. I've never worked with it but if it's anything like powdered creamer vs half n half i'm making that spl trip for the real thing. How does it compare? Wonder how the chemistry w go if you combined w the dressing ingredients all at once? I'm guessing not good. Curdle city? I don't know these things because my wife skeeves much dairy. Witnessing this concoction would turn her greener than the goddess dressing.
  4. Eatmywords

    Dinner 2020

    Toaster oven baked Sabrett skinny on a potato roll topped w mustard, ketchup (oh the horror!) and 7 day pickled serrano. The magic that pepper adds is inexplicable. I could (and have) eaten 4 of them.
  5. Lovem both but if a knife were to the gullet(e) I'd go goddess for practicality. I usually have most of those ingredients but not buttermilk. What to do with the extra? Fried chicken? Pancakes? I can't be up all night thinking about it and that's what'll happen.
  6. Oooh, that's so cool! Didn't know that was an option. I feel like any I've left too long (didn't know existed) shriveled and rotted.
  7. Tomato fallout ongoing......love the purple peppers......not yielding much but so pretty. And there's always that one sneaky giant hiding under the leaves
  8. Eatmywords

    Dinner 2020

    They did a 3 part cross country road trip that I found very entertaining too. I could listen to her wax all day in that uber judgey, opinionated and charming Italian way.
  9. Eatmywords

    Dinner 2020

    Did you watch it? "Que Skivo!"........hubby - "don't throw that out, people are starving in China" - she "Eez better they starve den eat dis".......haha
  10. Eatmywords

    Dinner 2020

    Inspired by the red beauties raining down upon us and surrounding herbs; saute w spinach, onion, garlic, evoo, oregano, thyme, sweet basil, pepper flakes, chick broth, a few lonely string beans over wasabi pasta and topped w air fried panko cod. My wife insisted on the wasabi pasta as a healthier alternative to try (I knew better but obliged). They didn't completely f up the dish but close. Texture and flavors did not go out all. Very much reminded me of this lady:
  11. Nothing like Dcarch but I can't complain.......mini romas and cherries w some sizable beefsteaks......biting into just one cherry makes the entire garden worth the effort don't ya think? : )
  12. Wow, those are amazing! How are they tasting? I'm getting similar but not quite as large. A couple yesterday had blossom rot but the rest are looking good. I wonder if adding calcium now while almost ripened will help prevent. I have to research a bit. Crossing fingers.
  13. Yea, that's where I was going,. Take the standard, which I've enjoyed, but always felt could benefit from a bit of tweaking. Any crab meat in the freezer? 🧐
  14. I'm guessing you came upon the history of the missing lobster? Wiki - "Lobster sauce" was invented in North America by Chinese restaurateurs inspired by a method of preparing lobster in Cantonese cuisine where ginger, green onions, and soy sauce were used as stir-fry seasoning.[1] The seasoning mixture was made into a sauce that was used in cooking lobster. Due to the cost of serving lobster for restaurateurs and their customers, shrimp was eventually substituted in the recipe resulting in a dish commonly known as "Shrimp with Lobster Sauce" (Chinese: 蝦龍糊).[2][1] I don't see ging
  15. Good to know, thank you! It is out of the bed and trailing over weed mat w a layer of mulch so hopefully that will help. We're having some crazy heat and humidity here so I'm hoping it doesn't derail it and the rest of the garden.
  16. Thanks for the tips, great to know! This is a few days ago (maybe 5' longer since). Started at the top of the 8' bed, grabbed the zuch's across the way before I had to direct it around the corner. Have to measure but about 16' now. Crazy.
  17. Me too on the cukes! 2 of them - yellow wilted leaves, no more sprouting. Pulled maybe 15 good ones so not a total bust. Maybe the heat? W love to know. Zuchs are thriving and yielding nicely though. Tomatoes, most varieties are still green w some cherries and hybrid romas coming in. It seems like they're taking longer than usual. Several are scrawny and haven't yielded much. (Probably my fault on the soil not being rich enough). Collard greens, red leaf, string beans, peppers (habanero, jalapeno and purple bells) have done well. White and black eggplant, e plant has one good one and
  18. Eatmywords

    Smoking Meat

    The science appears to make sense but my method has worked for whatever reason. If it ain't broke and all that. Also, I don't start cold or wet. If I ever upgrade smokers I'm sure I'll experiment more.
  19. Eatmywords

    Smoking Meat

    Don't agree with the wet chips causing acrid/off flavors. I've used a a bare bones bullet for 15yrs, combining charcoal with soaked chips - mesquite, hickory, cherry, apple, a cpl others,. I soak for a few mins then drain well. Have had good results with no foul flavors. I go heavier on the chips the first cpl hours while the meat is raw and really absorbing the smoke then taper off while keeping temps w adding coal. I'm not striving for competition que (though I've sampled plenty around the country). My stuff has been respectable be it butts, brisket, pork/beef ribs, chicken and fish.
  20. Eatmywords

    Beef Cheek Mole?

    We've never made a mole from scratch. I understand it to be quite the endeavor and much easier from the Mexican grocer w we are fortunate to have. I think I paid $7 for a pint last time and it doesn't go bad for a long while. Believe we did beef broth and dark beer (Negra Modelo in keeping w the theme) last time. Potatoes, beans, onions, peppers, carrots, mushrooms, whatever you want to throw in there will be good.
  21. Eatmywords

    Dinner 2020

    I ran out of food tv and started on Phil (great name btw). I don't love his personality. Can be a bit awkward and clueless but it's pretty well shot and produced.
  22. Eatmywords

    Dinner 2020

    On their own I would agree but w the myriad of seasonings and sauces I dump in there they just add a bit of flavored salt when needed.
  23. Eatmywords

    Dinner 2020

    Ahh, the 'poor student' mass produced packaged ramens. Fan or pho? (no pun). I'm sure a topic well dissected by the EG nation somewhere. I love their base potential. Quick meal? Check. Rid the fridge of everything taking up too much space and about to go bad? Check. Challenge to make something tasty? Check. Very difficult to screw up? Check, check check! In order; about 2 qts water, onion, celery, sweet peppers, bokchoy, shredded chicken, coconut milk, fish sc, red curry paste, 1 'shrimp' and 1 'oriental' pkg of Manuchen ramen (both packets used), 1 scrambled egg, lime juice
  24. Eatmywords

    Dinner 2020

    Chicken burrito - stewed w peppers, tomatoes, onion, cumin, paprika, chili powder, cinnamon, oregano, topped w, Mex 3 cheese, avocado, tomato, cilantro, jalapeno paste and a dash of Cholula (original) hot sc - Si senor!
  25. thanks Shelby, did the google elaborate on spraying vs pour in ground? And for whole, more than 50% water? - ehhh, I could just google too : )
×
×
  • Create New...