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Beebs

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Everything posted by Beebs

  1. Cold Noodles--Cook-Off 33

    Had everything planned for cold sesame noodles last night. Except got home and had only buckwheat noodles. So, zaru soba for dinner instead! So delicious....
  2. Cold Noodles In Sesame Sauce

    Yum - love cold sesame noodles! Haven't tried this recipe though. Don't bother with tahini, it's the wrong flavour. If you can't find Chinese sesame paste, add some toasted sesame oil to the PB. Or toast some sesame seeds & grind it up yourself. I use both PB & sesame paste together. Splash of Chinese black vinegar instead of plain white. I also like a scoop of Lao Gan Ma crispy chili sauce in there. And if you can get it, minced salted pickled mustard vegetable (zha cai) - brings it to the next level! Don't be afraid to thin that sauce out or make more sauce than you think you need. I find the noodles get a bit stodgy after awhile from sucking up all that sauce, especially if you're having leftovers for lunch the next day. Oh yeeaaah...this is going on the menu rotation this week, we've got some summer-ish weather in the forecast!
  3. Goat

    Our family hosted a party with a whole goat on a rotisserie a bunch of years ago, catered by a Greek restaurant. It was excellent! Not too gamey at all. We might be doing it again this year, for my brother's wedding. Either goat or lamb.
  4. Favorite Homemade Sauces for Pasta

    I don't love cacio e pepe - do I lose my eGullet card?? Probably because I don't love loads of black pepper on stuff. Almost forgot about aglio e olio, which is about the easiest sauce there is (notwithstanding C&P...). Sometimes with a bit of crushed chilis or anchovies thrown in for fun. I like this with a side of roast chicken.
  5. Favorite Homemade Sauces for Pasta

    That's lovely looking sauce, Weinoo. I'm in the same sauce category as Smithy & Darienne - boring, whip it out fast as possible, don't think. Generally something in the (canned) tomato variety or carbonara. Our two favourites are puttanesca or arrabiata, which are both quick to make and I usually have the ingredients for them on hand.
  6. Holy moly. The guy was fired for being an a**hole to his coworkers, not for being French. I'm curious what the Human Rights Tribunal ruling would be. My understanding (from employment lawyers) is that the HRT more often than not tends to rule in the employee's favour. I hope Milestones has really good documentation.
  7. Breakfast for a Long Distance Runner

    I envy your friend's non-fussiness for pre-marathon food! That being said, I'm rather surprised she isn't picky about what she can eat before a marathon. Generally, long distance racers follow a rule of "don't do anything new" - meaning, she would be eating the thing before a race as she would for her training runs. Low fibre, easily digestible carbohydrate is best. Yogurt, berries, bananas, whole grain bread, peanut butter, bagels, smoothies, oatmeal, etc. Lots of water. Coffee or tea maybe, for the caffeine kick - some runners swear by it. Have some stuff that would be portable, like bananas or granola bars - some runners like to eat a bit closer to the start of the race, especially if they're standing around for a while. Also, you might ask her if there's anything she eats before bed the night before. Some runners like a light bedtime snack, especially if they're not eating much in the morning. For long distance races, I have pasta with tomato sauce & chicken for dinner, piece of toast & bit of cheese before bed, toast & peanut butter for breakfast. I carry a granola bar to the race and eat that maybe an hr before. Good luck to your friend!
  8. Waiting with bated breath.... I want tasting notes and everything!
  9. Happy Pi Day!!

    Mmmm... I love Pi(e) Day! I have a purchased frozen tourtiere to heat up for dinner tonight.
  10. Something a bit different last night for the schnitzelling - Hong Kong Pork Chop Rice. It's kind of like a cutlet parma. It's not something I usually make at home, but it's one of two dishes I often order at the Hong Kong-style cafes here (the other is Portuguese/Macau Baked Chicken Rice ) Breaded pork cutlet being sliced & placed on top of fried rice. Pork cutlets were tenderized with the pointy side of the mallet & marinated. Didn't do a good job with the frying this time. Too impatient for the oil to get sufficiently hot, so the first couple cutlets were too greasy. Fried rice is frozen mixed veg & Maggi Sauce. Tomato sauce (canned whole tomatoes, ketchup, soy, oyster sauce), bell peppers, onions on top, and cheese. Baked for about 15 mins, with broiling at the end. Unappetizing mess on a plate made worse with hideous lighting. Tasted great. DH super happy.
  11. Those roast potatoes look incredible. How did you do them?
  12. Is there any seafood dish worth doing in the IP (other than seafood stock)? Octopus maybe? Sounds like by the time anything even gets up to pressure, it'll be beyond dead already.
  13. What does he think of stew?? I have a Rachel Ray cookbook (yeah, yeah, I know! ) and there are a couple recipes for something she called "stoup". Stew + soup. Watery stew or thick soup - I can't wrap my head around it, but ok sure.
  14. A meal pill wouldn't be for me. However, it would be nice to have some better ready-to-eat meals for when I'm at work. I've got some frozen pastas, ramen cup noodles, and canned soup at work, for those days when I don't have a lunch to bring or don't/can't go out. Or just feeling the wallet's a bit thin. I'm bored of all my back-up meals. Some of the better-looking frozen meals take up too much time in the microwave. 8 minutes...really? My coworkers would revolt if I hogged the micro for that long during lunch! When I was running marathons I would consume energy gels (Guu, Cliff Shots, Power Gels). Basically a small pouch of flavoured maltodextrin and caffeine, for quick fuel delivery. Not very tasty, but did the job. I've since switched over to Honey Stingers gummy candies, which take a little longer to do the same thing but taste way better than a mouthful of goo. I've known people to consume energy gels and gummies in the middle of a work day as a meal replacement, even though that's not the intended use. That's not for me, either.
  15. Here's mine! Pardon the weird lighting in the 2nd photo.... It's been awhile since I made schnitzel. I followed some of the tips posted here and gave the cutlets a nice long rest, post-breading. Turned out really nicely, crust didn't fall off or get soggy. It's pork loin, pounded thin, and panko crust. Leftovers for schnitzel sandwiches the next day.
  16. Feeling under the weather the last couple days, so congee was in order. I meant to use 1 cup of rice, but in my cold-induced haze, I threw in 2 cups of rice. Oops. Came out like tar. Anyway, kabocha pumpkin, store-bought chicken broth & ginger. Used the Porridge setting. Had to add another 4 cups or so of liquid to the tar and simmered it on the Saute for a few extra mins.
  17. I have discovered the joys of steaming whole beets in the IP.
  18. Ugh. Valentine's Day out is the worst. Usually we opt to stay in and have pizza and beer and a movie. If I have time, I'll make a dessert. This year, DH has graciously agreed to give up the movie in favour of us (me) watching Olympic women's hockey (CAN vs USA!!). I'm making gochujang chicken wings and a sticky toffee pudding for dessert.
  19. Canadian style seasoning ?

    Ok I gotta ask... is the gravy thing more of a Eastern Canada thing? I don't see as much of the gravy-love here in BC (or Vancouver, at least). We're more likely to dump coffee on everything.
  20. Canadian style seasoning ?

    Canadian seasoning? You mean the maple syrup, bacon and beer we put on everything? What about quatre epices? Nutmeg, cloves, ginger, pepper (but I think some quatre epices blends sub in allspice for one of the other spices?). Used in tourtieres and other French Canadian dishes.
  21. Oddly, I didn't take too many pictures of the schnitzel! Most of them were taken after I'd eaten most of it already, and the only one not yet eaten was actually three smaller pieces of veal schnitzel. Maybe DH has a good photo. I don't remember having any that were bigger than a dinner plate. They are quite wide, but also very thin. I'd say they took up maybe half to 3/4 of a plate??
  22. Yummmm! I went to Austria & Germany last spring and ate a lot of schnitzel. A lot. DH had it almost every day. We had both pork and veal schnitzels, and I think there may have been a chicken cutlet once also. Served with the ubiquitous Bavarian potato salad. I like mine plain, with just a squeeze of lemon. Tomorrow is DH's birthday and it will be at a local German/Austrian restaurant. We will be having schnitzel.
  23. Delicious little knobby grenades of flatulence....ugh. I ate them the night before a long training run, as did DH. Let's just say gas-propelled running isn't advisable.
  24. Burp. Ate way too much. As usual. No pictures, but I ended up serving a nibbles plate with some veg, olives, crackers, smoked oyster dip; baked tortilla roll ups with spinach & goat cheese; retro Ritz crackers topped with brie & habenero jelly; cheeseburger sliders; Two-Bite Brownies (purchased). People brought chicken wings, dry ribs, salad, pork tenderloin roast, guacamole, chips, and ice cream bars. Good game all around - I like close games. Especially that the team I was rooting for came out on top. Forgettable half-time show - no Janet!
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