2012-04-21, 06:10 | Link #142 | |
Senior Member
Join Date: Jan 2009
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2012-04-21, 18:52 | Link #144 |
Urusai~Urusai~Urusai~
Join Date: Feb 2007
Location: Location
Age: 31
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For dinner today, I made scrambled egg with tomatoes and mapo tofu.
Scrambled egg with tomato: A supposedly simple dish that my noob self manages to fail at half of the time. This time it looks a bit disgusting since the heat was too low when I cooked the egg, and too high when I cooked the tomato. The taste is fine, though, so I only consider it semi-fail. Mapo tofu: I'm happy with this attempt in the look department. It tastes fine but needs to be spiced up a little more (it's not as spicy as it looks). I want it spicy enough so that I have to grab my cup of water/soda every few bite. The dining table:
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2012-04-21, 19:13 | Link #147 | |
Urusai~Urusai~Urusai~
Join Date: Feb 2007
Location: Location
Age: 31
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Must have made my parents proud since I rarely eat vegetable (but I guess tomato is closer to a fruit). Anyway, where's your trademark Endless "something something" Soul?
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2012-04-23, 01:03 | Link #150 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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My guess would be that it is a western dish. I don't think scrambled eggs is eaten much in countries like China.
Something I've had before that was pretty good was an egg-white omelet with diced tomato, deli style turkey meat, and bits of cooked bacon. Pretty healthy. The bacon doesn't add that much fat and the cholesterol isn't too high. And it tastes great. I went to google image search "egg white omelette". Nothing but pictures of omelettes filled the screen...except there was this picture... Spoiler for NSFW:
Didn't expect that. XD
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2012-04-23, 07:42 | Link #153 |
Senior Guest
Join Date: Jan 2009
Location: Athens (GMT+2)
Age: 35
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Scrambled eggs and tomatoes is known as saganaki here, but we also add cheese and the eggs aren't cooked to the point of an omelette. When you have potatoes, eggs, veggies, mean, rice and pasta to work with, two dishes always come up in the week...scrambled eggs with fries and saganaki
It's pretty heavy on the calories though... |
2012-04-23, 20:39 | Link #156 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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I've seen these veggies in packaged soup before (they come dehydrated). Corn, cabbage, and carrots. Just a little bit of each.
I was thinking of making a soup with a bit of frozen corn, a bit of cut up, fresh cabbage, and tiny bits of fresh carrot. Put the cabbage in at the very end and cook it for about 90-100 seconds and then remove the soup from heat so that it softens but has a bit of crunch. Do you think that'd be enough time? I'd say no more than 2 minutes. I was going to make a soup with those veggies, sliced up pork meat (from boneless pork chops), egg noodles, and a combination of chicken broth (which I have) and then some beef stock (I prefer stocks to broths, but I already have the chicken broth). I think the combination of chicken and beef flavored liquids will be better with pork than just one or the other alone with it. Maybe add some black pepper to it. Anyone have any ideas as to what else I could add to this soup? I was thinking sesame oil and vegetable oil. Does that sound like a good idea, or not needed? Anything else that'd be a good addition?
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2012-04-23, 20:53 | Link #157 | |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 34
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Wow, your soup is going to have some strong flavour! Chicken broth and beef stock...You can add some seafood if you want, like mussels or prawn. I would say you already have enough stuff in your soup. You can put some sesame oil, but not too much because sesame oil has a rather strong flavour, and if you put too much, your soup will taste only of sesame oil. Perhaps just a little. Or you can choose not to put it. If you want some extra flavour, use light soy sauce. Personally, I will not put anything else apart from what you have suggested because the natural flavour from the broth and the stock is already tasty enough IMO. If it is too tasteless, add some salt.
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2012-04-23, 20:58 | Link #159 | |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 34
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Anyways, it's up to you entirely, of course.
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2012-04-23, 21:03 | Link #160 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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I'll check out light soy sauce. I don't want it too salty. I'll have half chicken broth, half beef stock. I might just buy some chicken stock, actually. The chicken broth will still be put to use (I used some for brown rice and it turned out good).
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