Doodad

We do them in the oven so all the fat does not make it into the sauce. We do freeze them both raw and cooked. I like them cooked so we can snack on them (in the case of Asian style) or combine with also frozen sauce while noodles are cooking for a 15 minute dinner.

More like this: http://www.lifeinkorea.com/food/Food.cfm?Subject=noodle Their take on ramen soup, with or without broth and usually has a spicy sauce either way. In the Korean grocers there is a whole aisle of these packages for easy prep at home.

Cold Soba noodles in sauce Korean style?

Defintely mise bowls and tupperware. Like last nights chinese dinner. For two dishes I had about 10 bowls of varying sizes with different things in them.

I have never seen that, but my mind is already churning. First thing I thought was Thai. You could put that, chile powder, and coconut powder on a protein and pan fry. Top with a lime sugar and it would be awesome. (I think). Peanut straws, like cheese straws, to dip in chocolate fondue?

I made wild rice waffles with the shrimp part of shrimp and grits on top that was a hit in our house.

ah, great since we are having dumplings tonight. Is that where the slightly smoky hint in restaurant dip comes from? And I am right in assuming that only the juice is used, correct? When it is exhausted, do you refill the oil kind of like pepper sauce in the South US?

I can't help myself sometimes if something looks interesting. And lures me with promises of spiciness. This is Extra Hot Sauce from Chuanyu King. No other info other than ingredients is in English. It appears to be oil with dried chilis, and whole dried spices in it. What the heck do I do with it? I assume you use the oil as flavor?

Don't forget he has crabs too. This really does feel more like a Top Chef special. And the challenges feel really out of whack. Hopefully just too early. Read a really funny thought on another forum about Padma's bizarre shirt on the school lunch episode. " See my vest, see my vest..made of real gorilla chest."

Would that be Maesri brand? Comes in a cat-food-size can? Yeah that is it. Has her photo on the left front.

Cook's warehouse in Atlanta has a good bit of pastry supplies.

Funny, I had green curry "Thai hot" for dinner last night. Mourning the loss of a dog and it hit the right note for me. The place we go does not gringo-ize their stuff. They use the paste with the lady on the can that we call Thai Betty Crocker.

I vote for tender. I love smoke flavor, but if the meat is tough it will not help.

At least he won't risk his pores being clogged anymore. And the baby food thing was just plain stupid. Especially with Tom and Padma eating with those baby spoons.

Anybody else catch Alex saying with his 10K win he was going to get "a hooker and an eight ball?" Wow.

Ras al hanout. Lots of ME groceries around here but they just don't have it.

We are doing similar soon and I WILL be taking my crock pot and wok along. The ability to braise something like ribs and throw in the pot to cook while we are beaching is super. We will probably hit the local fishermen and make various seafood dishes that work for young and old as we have three little kids along. Thinking shrimp dumplings from Nguyen's book, poached flounder with lemongrass, crab (off the back dock) cakes, fish sticks for the kids and fried oysters or such.

Beans mostly. Sure I can cook beans and make them taste good, but the ones in the can have just the right unsplit texture for salsas and such. I just can't duplicate that texture.

FLIP announced today a new location opening in Buckhead. At Piedmont and Roswell Road in a former Blockbuster store (?) I want to see one in Alpharetta so I can work there and eat close to home, LOL.

We go to the beach each year in Carolina and have a local guy do us a BBQ for all the folks. He does whole hog, but there are always a few chickens on the top rack for folks that should not or can not eat pork. It never creates even a mention.

BBQ chicken is certainly present here in the South. I grew up with it either as whole roast or grilled pieces. That beer can chicken thing came out of needing to put a bunch of chicken in the smoker with some stability. And I have seen it either injected or slathered with sauce and I think it is the one meat that gets this treatment rather than after the smoke. I have to say though that it is surpassed by turkey. I was on Thomasville, GA working one time and came across the Choo-Choo BBQ. If you saw the "building" that the pit and stand was constructed to look like you would understand. It was quiet and the owner and I talked about how turkey ended up being BBQed since it is a rarity. He explained that he had health issues and after research decided turkey was the solution to a healthier BBQ alternative. And his stuff was delicious. I have no idea if he is still around or if the choo-choo is still there. Yeah, BBQ chicken is real and real good.

My sweetie is getting in shape for the beach so low carb. But, a girl still wants chocolate at times so I made her a flourless and sugar substitute chocolate cake to reward her hard exercising. Made a chocolate cherry sauce for the top. And no way would I post a pic after the wonderful stuff already here.

What in the world was Tracey telling Andrea about her husband in her "clairvoyant" mode? I coud not catch it. Man, she annoyed me and I am so glad she is gone. Hometown girl or transplant, which I believe is the case, I could not root for her. And what was the deal with the Indian looking guy's glasses changing from shot to shot?

Yeah I would think bok choy stems in long cooked dishes and jicama in less cooked dishes. I use jicama in place of water chestnuts now because they taste better to me in Asian cooking. Another thought would be chayote.

When our friends were stationed there we got good reviews of homemade jerky. They also requested crackers/chips and such. And interestingly cheez whiz.