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What did you have for dinner? -Part dois

Yet another gastronomic disaster!!! But I learned that if you are making Thai butter steamed shrimp with glass noodles DO NOT use frozen shrimp the extra water in the frozen shrimp make the glass noodles turn to a mushy glop ....... not a texture that adds to the eating experience. Ordered out ..... KFC extra crispy. ( a possible psychological counter to the mushy noodles??).

That's one of the weird things I learned on all the cooking shows...remove the moisture from uncooked food! Pat meat dry, squeeze the heck out things like frozen hash browns, use salt to pull moisture out of tomatoes, cukes, and other vegs, etc.
 
Yet another gastronomic disaster!!! But I learned that if you are making Thai butter steamed shrimp with glass noodles DO NOT use frozen shrimp the extra water in the frozen shrimp make the glass noodles turn to a mushy glop ....... not a texture that adds to the eating experience. Ordered out ..... KFC extra crispy. ( a possible psychological counter to the mushy noodles??).
We never know until we try.😎
 
That's one of the weird things I learned on all the cooking shows...remove the moisture from uncooked food! Pat meat dry, squeeze the heck out things like frozen hash browns, use salt to pull moisture out of tomatoes, cukes, and other vegs, etc.
I need to watch more TV
 
I need to watch more TV

It was mostly during lockdown. Almost an immersion! Redid my entire kitchen (not a remodel but almost everything else...Amazon deliveries practically every other day, LOL) Organization, shelving and storage, spices out the wazoo, cookware, mini-appliances, etc.
 
I need to watch more TV
Just type in a dish in the youtube search function and you'll be surprised. Some of the cooks explain really well how things should be done.
I.e. Chef John ( know, his voice is not for everyone) shows step by step how to make X,Y or Z.



https://www.allrecipes.com/recipe/259480/spicy-chicken-noodles/

Lots of other cooks out there ready to show you the ropes.

We make a lot of rice noodle dishes and found that it is best to follow package directions and, just with any other noodle, it is wise to sample for doneness.
I always prepare ahead, rinse thoroughly to wash off the starch and use some oil to keep the noodles separated until ready to use.
I hope that helps. :)
 
It was mostly during lockdown. Almost an immersion! Redid my entire kitchen (not a remodel but almost everything else...Amazon deliveries practically every other day, LOL) Organization, shelving and storage, spices out the wazoo, cookware, mini-appliances, etc.
That's when I started sprouts and micro greens.
 
I have one of his cookbooks.
Have tried making several and want to try more.
They are really good.
My favorite so far is the Thai Drunken Noodles.
I've done his lo mein, siu mai, and salt and pepper shrimp . Salt and Pepper shrimp except I peeled them.. The Wok of Life is a really good Chinese recipe site.
 
I have one of his cookbooks.
Have tried making several and want to try more.
They are really good.
My favorite so far is the Thai Drunken Noodles.
I watched him making Thai chicken curry.
He said that a can of coconut milk has three parts, something I didn't know. It works
 
Tonight it was Venetian Shrimp with Polenta
Easy to make and delicious.

View attachment 67575333
Polenta with shrimp, not two things I would have thought would go together but it sounds good. Gotta try making it here in Oregon because I'll never go to Venice to sample it. The thought of visiting a place floating on top to 1600 years of sewage is slightly off putting.
 
Polenta with shrimp, not two things I would have thought would go together but it sounds good. Gotta try making it here in Oregon because I'll never go to Venice to sample it. The thought of visiting a place floating on top to 1600 years of sewage is slightly off putting.
It is very good.
I have also made the same recipe but used a Mahi Mahi filet instead of the shrimp and it was just as good.
 
I made a pizza in a 9x9" brownie pan. Pepperoni, mushrooms and yellow peppers. It was surprisingly good. The pan seems to help the crust not getting overly crunchy. I took it out of the pan for the last 5 minutes so the bottom got brown and crisped up. There are 3 pieces left over for a snack or lunch tomorrow.

No salad. :)
 
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