2012-07-19, 21:26 | Link #381 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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I'd like to make a fish chowder sometime; thick, creamy, white broth like New England clam chowder, with some corn and white potatoes and onion and with cod or haddock, or both. I gotta find a seafood restaurant that will sell me some fish stock. I don't wanna make my own. Requires fish heads. Don't wanna mess around with that stuff.
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2012-07-21, 10:24 | Link #384 | |
Member
Join Date: Jul 2012
Location: The Abyss
Age: 34
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2012-07-22, 16:45 | Link #386 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 35
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Made spaghetti and added a little bruschetta topping at the centre and some scrambled egg to go with it. I ran out of cream for the egg, but I would rather took some of my friend's cream than adding milk into it. I know some people prefer milk in their scrambled eggs, but I prefer cream cause the eggs will be creamier.
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2012-07-30, 11:55 | Link #388 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 35
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I am exceptionally hungry today, because I went to work without breakfast, so I made a large meal for myself. It's ayam masak merah aka spicy tomato chicken. I also added fish because I ran out of chicken.
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2012-08-04, 17:46 | Link #391 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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I wanna try this recipe I found. Sounds good. This is the recipe for 4 servings. Alter to what servings you'd like.
Zucchini Stuffed with Minted Rice and Lamb Ingredients: 4 each Fresh medium zucchini squash 11/2 tablespoon Extra virgin olive oil, divided 1 teaspoon Black pepper, freshly ground 1/2 teaspoon Salt, divided 1 each Large sweet onion, finely chopped 4 each Garlic cloves, minced 1/2 teaspoon Cinnamon, ground 6 oz Ground lamb, 80% lean 1/2 cup Long grain white rice, dry 2 each Medium tomatoes, seeded and chopped 2/3 cup Water 1/2 cup Currants, dried 1 tablespoon Fresh lemon juice 2 tablespoon Minced fresh mint 1/2 cup Chopped fresh parsley 8 each Italian parsley sprigs Directions: 1. Adjust oven rack to center position and preheat oven to 425F. Spray a baking sheet with vegetable cooking spray. 2. Halve each zucchini lengthwise. Scoop out (and reserve) most of the flesh with a spoon, leaving sides of shells about 3.8 inch thick. Brush interiors of shells with 1 Tbsp. olive oil and sprinkle evenly with 1.2 tsp. of the pepper. Place zucchini shells cut side down on baking sheet and roast until theyfre slightly softened and have given up some of their moisture, about 10 minutes. Donft over-roast, or shells can get soggy. Turn zucchini shells over on baking sheet, and set aside. 3. While shells roast, chop reserved zucchini flesh into roughly 1.2-inch pieces. In a large nonstick skillet, heat 3.4 tsp. of the oil on high. Add chopped zucchini and 1.4 tsp. of the salt and cook, stirring frequently, until it just begins to soften, about 3 minutes. Remove zucchini to a paper towel.lined plate and set aside. Add remaining 3.4 tsp. oil to skillet and heat on medium-high. Add onion and cook, stirring frequently, until soft and translucent, about 3 minutes. Add garlic and cinnamon and cook, stirring constantly, until fragrant, about 40 seconds. 4. Add lamb and cook, stirring and breaking up the clumps, until the meat loses its raw color, about 2 minutes. Add rice and cook, stirring constantly, for about 1 minute. Add tomatoes, remaining 1.4 tsp. salt, and water, and bring to a simmer. Cover skillet and reduce heat to low. Simmer, stirring occasionally, until rice is fully cooked, about 20 minutes. Remove from heat. 5. Add cooked zucchini, currants, lemon juice, mint, parsley, and remaining 1.2 tsp. pepper to lamb, and stir to mix. Divide filling evenly among zucchini shells on baking sheet, mounding and packing it in lightly. (May be prepared 1 day in advance and stored, refrigerated, in an airtight container. Allow extra 10 to 15 minutes cooking time to heat chilled zucchini). Roast stuffed zucchini until heated through, about 7 minutes. Serve immediately, garnishing each half with a parsley sprig, if desired.
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2012-08-07, 14:50 | Link #392 |
Underweight Food Hoarder
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Can someone tell me how to add starch to a dish with some green leafy veggie similar to bok choy and shrimp?
I -hate- starch and never put it in my meals. But this is a special occasion and I want starch for a stronger taste and make it more... saucy? I want to avoid starch clumps which tastes terrible imo. I don't need specifics. Just the general gist of whether it's at the very beginning with water? or what. There's gonna be salt, garlic and some really light misc seasoning. Because I make everything overwhelmingly spicy, I need this to be a lot more moderate. |
2012-08-07, 14:55 | Link #393 | |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 35
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Quote:
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2012-08-07, 15:24 | Link #395 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 35
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I cooked kimchi jjigae (a Korean dish) for today's dinner. The weather's been chilly these days, and I couldn't think of a better dish than this one. I opted for tuna rather than beef, because I have never been a beef lover.
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2012-08-07, 16:26 | Link #397 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 35
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You need kimchi (Korean style fermented veges), gochujang (hot pepper paste), tuna, chicken broth and tofu. Spring onion is optional. You can replace tuna with pork belly or beef.
You can easily search for any kimchi jjigae recipes on the net. It's a very popular and common Korean dish, so you shouldn't have a hard time searching for one.
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2012-08-07, 18:38 | Link #398 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
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2012-08-08, 01:15 | Link #399 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 35
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Have you tried this site:
http://www.hmart.com/ It's in the US, so delivery should not be a problem.
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