Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Steve food pic without the dog isn’t a Steve pic.
Dog took the picture. Steve's gone. RIP
If the dog isn't all over that, he must be in chains somewhere out of sight.
I know what my audience wants. Mongorian beef, recipe by made with lau:
Absolutely spot-on MongoBeef, with one modification. I worked in a Chinese restaurant as a youth, and the chef would finish this dish with like a giant half-scoop of white sugar. I think pf changs style is also sweet.
For this version, i added about 2 tsp of extra sugar at the very end, the recipe has one tsp in the sauce. Got that perfect soft texture.
I used some tri-tip that was in the freezer for over a year, half defrosted and thinly sliced, about 10 oz.
I've now mastered egg fried rice, moo shu pork, basic chicken veggie stir fry, and mongolian beef. I'd next like to try kung pao chicken again.
all of a sudden feeling normal today for some reason
marinated lamb chops and some veggies
chicken biryani
butter chicken
chicken paella
chole / chickpea curry
all looks delicious, but you better give VR back the stonewear
we would own a lot more except to spouse the sound of using utensils is nails on a chalkboard
OMG Lamb.
Lamb is the only thing I really, really regret as a vegetarian. I adore lamb. Every year at this time the grocery store aisle start waving lamb at incredible prices in my face and I have to shut my eyes and wait for Easter to come and go.
Those look great. I'm taking the butter chicken as my entree, please.
oh boy
silly me
thought you might want more of
the savory lamb
didonk from the top rope holy shitaki.
LOL
Talk about well placed!
I know what my audience wants. Mongorian beef, recipe by made with lau: Absolutely spot-on MongoBeef, with one modification. I worked in a Chinese restaurant as a youth, and the chef would finish this dish with like a giant half-scoop of white sugar. I think pf changs style is also sweet.For this version, i added about 2 tsp of extra sugar at the very end, the recipe has one t
Any chance you'd be willing to share the chicken veggie stirfry recipe? I make this at home often and I am not that happy with mine. Would like to step it up if possible! Thank you.
No problem! My recipes come from:
Based on Made with Lau chicken-stir-fry
https://www.madewithlau.com/recipes/chic...
I use a carbon steel wok and a 15k BTU portable butane/propane stove. Here's my mise en place:
Its super important to have all your ingredients ready! Note my version has more sauce that the standard.
Sauce
1 cup chicken broth
3 tsp oyster
2 tsp wine, soy
pinch salt, white pepper
Marinade
1/2 tsp cornstarch
1/4 tsp salt
1/2 tsp oyster sauce
1 tbsp water
pinch white pepper
Slurry
1/2 tbsp cornstarch
1 tbsp cold water
Main ingredients
8 oz broccoli, 1 oz carrot
6 oz chicken breast, cut into short strips
Assorted veggies, slice into pleasing shapes: My current faves onion, shrooms, snow peas, zucchini, bell pepper
but I also like:
2-3 oz canned whole peeled Chinese straw mushrooms (4-6)
1-2 oz canned bamboo shoots, about 8-10 strips
Aromatics
1/2 oz green onion, whites only
2 garlic cloves, smashed or finely chopped
1/4 oz ginger (optional)
1) Prepare all the ingredients above. You can marinate the chicken 24h before prep, ideally at least 30 mins
2) Blanch the broccoli and carrots 4-5 minutes. Rolling boil, with salt and oil. Put in ice water bowl, drain
WOK TIME
[HI] Get the wok smoking hot. Add 1 tbsp oil, turn to [LO]
+ chicken, spread out with chopsticks. cook without moving (30 sec)
stir fry (2 mins)
set chicken aside
+ aromatics stirfry (30 sec)
[HI] till smoking hot; + veggies + splash wine Stir fry (2 mins)
+ chicken (30 sec)
+ sauce (20 sec)
+ slurry [HEAT OFF]
SERVICE WITH PEANUTS AND WHITE RICE
I think this may be my favorite recipe so far, moo shu pork. from made with lau:
https://www.madewithlau.com/recipes/moo-...
If you're new to wok cooking, or whatever, I'd recommend watching the videos 3-5 times, and have written/printed out instructions ready for when you cook. i have print outs of my recipes, i make notes/changes as needed on the printout.
so a long time ago I worked at a chinese restaurant. the only free food we were allowed to graze at will was the basic-azz egg fried rice kept in the rice cooker, steamed rice, and the basic soup. every once in a while the cook would make a family meal. on one or two of those occasions they offered moo shu pork, which were the only and last times I tried the dish.
fast forward to today, i've had it at least once a week since I first made it. Today I made a double recipe, with 16 oz of cabbage. Had a beer, turned on some good music and had a great time stir frying.
so much love for the whippet pics steve
fo shu yo moo looks fantastic
the doggie sends love it right back
next to retry will be kung pao chicken. I like the variety with just peanuts, diced bamboo shoots, and straw mushrooms. No bell pepper or baby corn, though no problem if thats what you like.
super important to get the cuts on your veggies and meat consistent. super tilting to go to an asian place and they give you giant chucks of veg, especially annoying when its carrots.
Next month I'll be driving 5 hours to Cove Palisades State Park in the middle of Oregon, first time ever going past mt. hood on 26. Looks like I'll be sailing thru the fair towns of troutville and gresham. Nice, the gyro king truck is still open!
edit: just unlocked another chinese food memory. The cooks would cook the chicken via stir fry OR deep fry; sometimes we could grab stray fried chicken chunks to snack on. I googled szechuan chicken, as this was another favorite dish, and one of the recipes uses shallow=fried velvetted chicken.
unfor
baby corn is basically a garnish and adds nothing to any dish
steve420wa, do you live in Oregon? I lived in La Grande, Corvallis, and Perrydale. One of the first food trucks I ever encountered was in Portland. An Asian woman had a crepe food truck -- it was fantastic! So glad food trucks caught on 😉 We even have a Thai food truck in Harrodsburg, Ky., which is pretty good! Would kill for a gyro food truck -- always a go-to on late nights when working in NYC.
steve - hit me up when you're coming through pdx...would love to grab a bite or a beer.
