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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,469
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#11071 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
I did forget to add ginger to my regular list, that would've been a crucial omission |
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Posts: 93,307
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#11072 |
Cast Iron Jedi
Join Date: Nov 2004
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I almost picked up a can of this at the market Monday... didn't. Regretting it now.
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Posts: 35,253
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#11073 | |
Supporter
Join Date: Aug 2000
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Quote:
It's best when you want a little shrimpy flavor in your umami, but aren't actually putting shrimp in the dish. Like if you're making a glaze for other meats [satay], or are flavoring rice or rice w/veg filling [dim sum]. |
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Posts: 95,642
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#11074 | |
MVP
Join Date: May 2001
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Quote:
You don't need to have rice in the fridge overnight. I know people will tell you differently. But what they don't tell you is the fridge can make the rice take on the aroma that is in your fridge from sitting overnight and become somewhat stale. It might be subtle enough to not notice much, but it is there. It is better IMO to make from cool fresh rice to create the freshest flavor possible. I have made hundreds of bowls of fried rice at home and I never have an issue with rice sticking or getting mushy. Just make sure the wok/pan is as hot as you can possibly get it and add plenty of oil at the beginning. |
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Posts: 18,180
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#11075 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
https://www.amazon.com/Pantai-Shrimp...70_&dpSrc=srch |
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Posts: 24,981
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#11076 |
MVP
Join Date: May 2001
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What kind of Soy/Shoyu do you guys use?
I am presently using Kishibori and have am hard time finding anything better. I like my shoyu dirty anyway, so I don't even know if a quality shoyu is needed in my case. Is it just me or does shoyu and wasabi smell like roast beef? |
Posts: 18,180
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#11077 |
Mostly Ignored
Join Date: Jul 2013
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I don't know who posted chicken parmesan in this thread, but it's been the preview picture for this thread every time I've logged in to Tapatalk for the last few weeks. Got me craving it. So, tonight I made it.
Between work, and the kid's activities, I didn't have time to make homemade tomato sauce, so the sauce is just Emeril Legasse Tomato and Basil. I found the sauce a bit bland. The chicken came out cooked pretty dang good. I did spill a bit of olive oil and had my first oil fire on the stove. That was exciting! ![]() |
Posts: 18,096
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#11078 | |
Shit
Join Date: Jun 2008
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Quote:
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Posts: 55,715
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#11079 |
BIG ME
Join Date: Jan 2012
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Posts: 29,734
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#11080 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Yeah that looks great. I made a similar low carb version with no breading and spaghetti squash tonight. It was good but I would have rather had yours.
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Posts: 41,298
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#11081 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
That’s my pic. Yours looks good! Looks like fresh mozzarella, too. |
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Posts: 35,253
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#11082 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
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Posts: 118,030
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#11083 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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"Chicken Parm You Taste So Good"
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Posts: 24,368
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#11084 | |
MVP
Join Date: Aug 2017
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Quote:
That looks great, better than great, but... Where's the toast? |
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Posts: 13,669
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#11085 |
Supporter
Join Date: Aug 2000
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Posts: 95,642
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