OT; What are you eating or cooking?14395
 I'll probably wake up constipated.
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Pre_Coder private msg quote post Address this user | |
| More of a morning type meal for me, but this was my dinner... Steamed 3/4 cups of white rice Added a slice of real cheese Then 4 eggs cooked over-easy dumped on top Butter, salt, and pepper Good to go. |
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| Post 926 • IP flag post | ||
 I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
Salt and pepper pork chops. His first attempt. A tad bland but super moist and juicy.  |
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| Post 927 • IP flag post | ||
 I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
Take out chicken fajitas: |
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| Post 928 • IP flag post | ||
 We should have the forum rate our packages.
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HeinzDad private msg quote post Address this user | |
Quote:Originally Posted by Bronteare those fried? Quote: Originally Posted by DrWatsontheres no such thing as a bad fajita. |
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| Post 929 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
| They look a little more like pork strips to me. | ||
| Post 930 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| Yes. They are deep fried twice. Once to cook, 2nd time to make it crispy.and yes they are pork loin cut into strips. | ||
| Post 931 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| The salt and pepper pork needed more salt and pepper? If I am doing S&P fried pork I like adding Sichuan peppercorns. Whole new experience with only modest additional effort. Of course can take it in a few more directions from there. Quote: Originally Posted by Bronte |
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| Post 932 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @Davethebrave He avoided heavy spices because he wanted to make sure everyone could eat it. But honestly it needed a little bit of spice. Next time he needs to add spice and he said he will try potato starch instead of corn starch to get it a bit crisper. It's a work in progress. You figure these are dishes he has never made before and he is also using a outdoor burner to avoid stinking up the house. It might take some time, but I'm confident he will get it. He is stubborn as a mule... Here is a picture of the burner on high.  |
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| Post 933 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
Quote:Originally Posted by Bronte They look great. Maybe a dipping sauce to give them a little kick. |
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| Post 934 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @DrWatson I was thinking a sweet and sour sauce might be a good addition. But his sweet and sour had a bit too much vinegar last time. But I need to taste what it tastes like from a restaurant to see how close he is. But honestly, as juicy and tender as they were, they were pretty good for that reason alone. |
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| Post 935 • IP flag post | ||
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We should have the forum rate our packages.
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HeinzDad private msg quote post Address this user | |
| I’ve been ruined on pork chops due to a dried out oven shake n bake since like 1987. Aside from a quick grill after a marinade, I don’t know anything good to do with them.. | ||
| Post 936 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @HeinzDad If you lived closer I'd invite you for dinner. My brother typically does really well with pork. I don't think he has ever screwed it up to where I didn't like it. He did mess up jerky once though. He added fresh pineapple to tenderize a bottom round cut of beef and it literally turned to mush. His attempts at jerky afterward seem to have yielded favorable results though. |
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| Post 937 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| Yeah, I get it. Our kids are young (1 and 3). While they tolerate spice better than most kids (or adults) I often prep different spice levels (batches) or just take it down to their level. Or sauce vs no sauce. Sichuan peppercorn is not really spicy (in the sense of “heat”) but can be intense. Not something I use regularly. We don’t eat fried pork regularly either though. :-) Potato starch is what we typically use for korean fried chicken (another twice fried food). For most of our battered chicken recipes, in fact. Corn starch is okay too… but not quite the same. That setup reminds me of an F4 exhaust with burners lit… Seems like you’re regularly treated to new culinary adventures. Very cool. Quote: Originally Posted by Bronte |
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| Post 938 • IP flag post | ||
 I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
Quote:Originally Posted by Pre_Coder All you need to do is add some onions, brocolli, and a cup of coffee with cream & sugar and you'll be on your way to shtting your pants. |
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| Post 939 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
Quote:Originally Posted by flanders lol. |
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| Post 940 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @Davethebrave Yes. He does a bit of everything. Chinese, American, Italian, Mexican, he wants to do some gyros soon. Everything has to be homemade with this guy. He wont use a microwave though. He steams or bakes all his foods hot. Weird cookie, but so far I'd say 85% of the stuff is good or better than good. So his fails are few and far between. |
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| Post 941 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| Well, he certainly has America’s favorite restaurant cuisines covered :-) Quote: Originally Posted by Bronte |
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| Post 942 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| @Bronte Another pork dish for your brother to try is tonkatsu. One of my favorite hot Japanese dishes and a key step (component) towards katsudon. Not sure how popular “non-sushi” Japanese is where you are. |
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| Post 943 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| Do you have a specific recipe? Or just Google away? Edit Sushi isn't a big thing where I'm at. So far I'm not a big fan of it either so no big loss. As big as my city is. Finding decent restaurants is actually kinda hard. Go figure. You have to travel to ft Lauderdale for decent dim sum and that's like 1 hour away. 30 minutes for decent Mexican. Etc... Edit 2 I asked him about your suggestion. He said he knows how to make it and told me if I want he can make me some. |
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| Post 944 • IP flag post | ||
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I'll probably wake up constipated.
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Pre_Coder private msg quote post Address this user | |
Quote:Originally Posted by flanders I'll have to try that,.. not the shitty pants part. |
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| Post 945 • IP flag post | ||
 Collector
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Frontier2Xterra private msg quote post Address this user | |
 Have been eating these like freaking candy. They're so good. |
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| Post 946 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| Have him make some and report back! Quote: Originally Posted by Bronte |
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| Post 947 • IP flag post | ||
 I live in RI and Rhode Islanders eat chili with beans.
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esaravo private msg quote post Address this user | |
@Bronte and @Davethebrave - One of the teachers I work with is a real foodie. He’s worked at a few restaurants and constructed an amazing kitchen at his house. When he asks me if I want him to bring some extra clam chowder or hot and sour soup, I can’t sat “yes, thank you” fast enough. There’s also an amazing Asian restaurant with a market located near him. He just gave me a bag of sweet potato starch to try (somehow my part-Irish wife is allergic to potatoes!). I will let you know when I try it. |
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| Post 948 • IP flag post | ||
 Suckin' on a chili dogOutside the Tastee Freez. |
RexMuff private msg quote post Address this user | |
Beef and chicken nachos, giggity.   |
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| Post 949 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
| Those look good. Never in my life have I made nachos at home. | ||
| Post 950 • IP flag post | ||
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We should have the forum rate our packages.
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HeinzDad private msg quote post Address this user | |
Quote:Originally Posted by DrWatsonYou should. It's a good way of using up some left overs and making eclectic combo's. |
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| Post 951 • IP flag post | ||
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HAmistoso private msg quote post Address this user | |
My fried rice took alot of heat... Let's see how my lo mein fares: |
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| Post 952 • IP flag post | ||
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HAmistoso private msg quote post Address this user | |
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| Post 953 • IP flag post | ||
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HAmistoso private msg quote post Address this user | |
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| Post 954 • IP flag post | ||
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I live in RI and Rhode Islanders eat chili with beans.
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esaravo private msg quote post Address this user | |
My old quick and easy standby. |
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| Post 955 • IP flag post | ||