The Food Thread.
- Thread starter SteveMCsteve
- Start date
CliffBurton
Member
Yeah, the squeeze bacon picture is fairly old now (for /ck/ lurkers especially)... I'm surprised they needed a full minute on the subject.
Anyway!
Dash of Hoisin sauce, fish sauce, rice wine vinegar, decent squirt of honey, tons of soy sauce, minced garlic, chilies and cillantro, to make the marinade. (The somewhat rancid beef made the flavour more authentic I think)
Cooked the beef quickly, took it off heat, then did some carrots, and brocoli. Sliced the beef, added it back to the pan with all the marinade liquid, and udon noodles. Toss toss toss, added in chinese lettuce and green onion.
toss toss.
Bastardized Pad Thai noodles. Nom
I found some box of udon noodles for sale at my grocery store, where each box has four individual sized packs. All you really need to do is open a pack, toss it in some oil and soy suace and vegetables, and you're golden. To make it better, toss around some vegetables in oil, then add the noodles and teriyaki, finnish the pan off with some green onion and cilantro.
Or any herbs, vegetable, and protein combo. If using meat or poultry I suggest getting that in the pan first. If doing shrimp or tofu, add it when you would add your sauce and noodles (shrimp cooks very fast).
Edit: I fucked up by adding cilantro in the marinade, its how I was taught to do it, but imo all the flavour will evaporate by the time the dish is done, kind of a waste of time.
Protip: Save fresh herbs for the last 1-2 minutes of cooking. Thyme I toss in with my onions as I sweat them though, which is often my first step in a dish. White wine hitting a hot pan of freshly sweated onions, with thyme and seasoning is boner inducing.
Anyway!
Dash of Hoisin sauce, fish sauce, rice wine vinegar, decent squirt of honey, tons of soy sauce, minced garlic, chilies and cillantro, to make the marinade. (The somewhat rancid beef made the flavour more authentic I think)
Cooked the beef quickly, took it off heat, then did some carrots, and brocoli. Sliced the beef, added it back to the pan with all the marinade liquid, and udon noodles. Toss toss toss, added in chinese lettuce and green onion.
toss toss.
Bastardized Pad Thai noodles. Nom
I found some box of udon noodles for sale at my grocery store, where each box has four individual sized packs. All you really need to do is open a pack, toss it in some oil and soy suace and vegetables, and you're golden. To make it better, toss around some vegetables in oil, then add the noodles and teriyaki, finnish the pan off with some green onion and cilantro.
Or any herbs, vegetable, and protein combo. If using meat or poultry I suggest getting that in the pan first. If doing shrimp or tofu, add it when you would add your sauce and noodles (shrimp cooks very fast).
Edit: I fucked up by adding cilantro in the marinade, its how I was taught to do it, but imo all the flavour will evaporate by the time the dish is done, kind of a waste of time.
Protip: Save fresh herbs for the last 1-2 minutes of cooking. Thyme I toss in with my onions as I sweat them though, which is often my first step in a dish. White wine hitting a hot pan of freshly sweated onions, with thyme and seasoning is boner inducing.
Made the best Kassler/smoked pork chop yesterday. It had its fun in boiling broth for some minutes and then both (well some of the broth stayed in the pot) went into the oven with Jalapenos,garlic and onions. after 90/120 minutes it was as tender as air
Derpsicle
Member
CliffBurton
Member
Macharius
Thank you for noticing.
[ame="http://www.youtube.com/watch?v=3d-qENAaNbM&feature=player_embedded"]http://www.youtube.com/watch?v=3d-qENAaNbM&feature=player_embedded[/ame]
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CliffBurton
Member
So today we had a BBQ. I had about 5 chicken breast, cut 2 limes into wedges, squeezed out the juice onto the chicken and left the husks in the bowl, with some garlic and chopped cillantro, salt and pepper. Marinaded all that together for about 40min, put the BBQ to about 350C, cooked for about 30min. After the first flip I dumped the lime/garlic/cillantro juice left in the bowl all over the chickena nd put the squeezed lime wedge all over them.
They were really good. Took a lot of time, but no effort.
They were really good. Took a lot of time, but no effort.
ChockeHoldTerror
Survived Lake Bodom
- Aug 27, 2009
- 525
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Macharius
Thank you for noticing.
CliffBurton
Member
Shit phad Thai is shit >8(
my recipe is somewhere in this thread, look it up for non-shit phad-thai
edit: On this page, lol.
my recipe is somewhere in this thread, look it up for non-shit phad-thai
edit: On this page, lol.
Macharius
Thank you for noticing.
Yours looks really good. Seems like something I could devour in 15 minutes, have epic heartburn regret, then eat another bowl.
Leandro
¬¬
you're just not able to cook it properly
Leandro
¬¬
Yeah, the same could be said about STONES. I don't eat stones because I can't cook them properly, but that doesn't mean there IS a way to cook them properly.
Same goes for tofu. Actually, same goes for anything soy-based, but tofu is definitely the worst. Awful consistency, terrible taste. Kinda like mashed cockroaches, except more disgusting.
Same goes for tofu. Actually, same goes for anything soy-based, but tofu is definitely the worst. Awful consistency, terrible taste. Kinda like mashed cockroaches, except more disgusting.
wtf?!
Well arguing about tastes in food is kinda senseless, so I wont say anything else than: I like it (and consistency and taste depend on your tofu-prepartion... guess you wouldnt bite into a living/dead cow and expect it to be good.. well claiming that there IS no way to cook tofu properly, comparing to with stones is just stupid)
I don't mind it either but it has to be cooked right and with the right food/sauces to go with it. Though you could also substitute it for just about anything else and it'd be the same.
I heard one critic say the same about lobster mornay, he couldn't understand what the fuss over lobster is, saying it tastes like crap, you're just overpaying for the mornay.
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