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Slartibartfast View Drop Down
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Points: 29630 		Direct Link To This Post Posted: August 20 2009 at 07:17
Made my marinated raw tuna dish (Japanese) again last night.  Got a bag of pre-made frozen vegetable potstickers also form the Buford Highway Farmer's Market.  One of the great places to go for international foods in this town.  Cooked them up by the pan fry/steam method.  We both put Sriracha sauce on them.

MMMMMM.

Sorry I didn't take a pic to post before it all vanished. LOL
[Insert picture of a mound of the tuna surrounded by the dumplings with a drizzle of the sauce here.]


Edited by Slartibartfast - August 20 2009 at 08:37
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Points: 65779 		Direct Link To This Post Posted: August 20 2009 at 07:26
yum, Rooster Sauce
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Points: 29630 		Direct Link To This Post Posted: August 20 2009 at 08:38
And of course you can make it at home, just take one live rooster, stick it in a blender...

Edited by Slartibartfast - August 20 2009 at 09:49
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Points: 10266 		Direct Link To This Post Posted: August 20 2009 at 09:06
Originally posted by Slartibartfast Slartibartfast wrote:

Made my marinated raw tuna dish (Japanese) again last night.  Got a bag of pre-made frozen vegetable potstickers also form the Buford Highway Farmer's Market.  One of the great places to go for international foods in this town.  Cooked them up by the pan fry/steam method.  We both put Sriracha sauce on them.

MMMMMM.

Sorry I didn't take a pic to post before it all vanished. LOL
[Insert picture of a mound of the tuna surrounded by the dumplings with a drizzle of the sauce here.]

Well, thanks to the Goddess that you did not post an x-ray of your digestive tract with that food in it LOL.


BaldJean and I; I am the one in blue.
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Points: 29630 		Direct Link To This Post Posted: August 20 2009 at 09:55
Originally posted by BaldFriede BaldFriede wrote:


Well, thanks to the Goddess that you did not post an x-ray of your digestive tract with that food in it LOL.

Now does that sound like something I'd really post, well yeah, maybe. Tongue


Edited by Slartibartfast - August 21 2009 at 07:07
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Points: 7053 		Direct Link To This Post Posted: August 20 2009 at 17:48
Originally posted by Slartibartfast Slartibartfast wrote:

Made my marinated raw tuna dish (Japanese) again last night.  Got a bag of pre-made frozen vegetable potstickers also form the Buford Highway Farmer's Market.  One of the great places to go for international foods in this town.  Cooked them up by the pan fry/steam method.  We both put Sriracha sauce on them.

MMMMMM.

Sorry I didn't take a pic to post before it all vanished. LOL
[Insert picture of a mound of the tuna surrounded by the dumplings with a drizzle of the sauce here.]
 
What is Rooster Sauce?  (I'm English and I've never even heard of itEmbarrassed+
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 65779 		Direct Link To This Post Posted: August 21 2009 at 05:17
it's a southeast Asian paste made from red chilis, garlic, sugar, vinegar and salt.. the brand above comes from a place in Rosemead, California but some form of it is probably available in England.. it's very tasty and not quite as hot as the chili sauce with seeds, great as a dip or in sauces, on eggs, sandwiches, etc
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Points: 29630 		Direct Link To This Post Posted: August 21 2009 at 07:05
This:

A spicy sauce with a touch of garlic.

Chili Garlic is a tempting blend of coarsely ground chilies and garlic. The delicious flavor of the sauce complements everything from a cracker to poultry to soups. It has a full-bodied flavor that will make your mouth water.

Available in 8 oz., 18oz., and 8.75 lbs. sizes.

Pricing and ordering information can be found in our order section.

Mmmmm. Big smile

The rooster is Huy Fong Foods logo.



Edited by Slartibartfast - August 21 2009 at 07:06
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 37575 		Direct Link To This Post Posted: August 21 2009 at 07:23
Originally posted by Slartibartfast Slartibartfast wrote:

This:

A spicy sauce with a touch of garlic.

Chili Garlic is a tempting blend of coarsely ground chilies and garlic. The delicious flavor of the sauce complements everything from a cracker to poultry to soups. It has a full-bodied flavor that will make your mouth water.

Available in 8 oz., 18oz., and 8.75 lbs. sizes.

Pricing and ordering information can be found in our order section.

Mmmmm. Big smile

The rooster is Huy Fong Foods logo.

It looks a bit like the Red Thai curry paste I use - it's good in Prawn soup too.
What?
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Points: 7053 		Direct Link To This Post Posted: August 26 2009 at 01:42
Thanks Guys Tongue
Talking of Prawn Soup, it took me a while but I can now turn out a mean Thai Tom Yum and a pretty decent Hot 'n' Sour - both thanks to advice from Chef Kim at my local takeaway the awesone Kam Lee. It's on a roundabout in a semi-resi area and loads better (and cheaper) than many a big city sit-down. Plus I get a Cool calendar every Chinese New YearTongue


Edited by el dingo - August 26 2009 at 01:44
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 65779 		Direct Link To This Post Posted: August 26 2009 at 02:17
 I'm a big Vietnamese noodle bowl fan, I have yet to try pho, a similar soup to the ones you describe 
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Points: 7053 		Direct Link To This Post Posted: August 26 2009 at 02:30
David I envy you.
 
I've only eaten Vietnamese once in my life and that was in Amsterdam.
 
Outside the biggest cities in the UK there's nothing Asian apart from Chinese & Thai and I'm the sort of guy who likes to eat the proper stuff first before i try to replicate it myself so I've never attempted anything Vietnamese Maybe one day...
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 37575 		Direct Link To This Post Posted: August 26 2009 at 02:33
Originally posted by el dingo el dingo wrote:

Thanks Guys Tongue
Talking of Prawn Soup, it took me a while but I can now turn out a mean Thai Tom Yum and a pretty decent Hot 'n' Sour - both thanks to advice from Chef Kim at my local takeaway the awesone Kam Lee. It's on a roundabout in a semi-resi area and loads better (and cheaper) than many a big city sit-down. Plus I get a Cool calendar every Chinese New YearTongue
...I use this recipe here for hot'n'sour: http://www.progarchives.com/forum/forum_posts.asp?TID=35081&PID=2770283#2770283 ... damn fine soup.
 
Hey, I just looked, Kam Lee is a mile from our company's Norwich office on the Drayton High Road Shocked
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Points: 65779 		Direct Link To This Post Posted: August 26 2009 at 02:38
I love Vietnamese, it's one of my favorites along with Indian and barbecue.. actually I envy you, Martin, some of the best Indian I've had are at those little family places in England
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Points: 7053 		Direct Link To This Post Posted: August 26 2009 at 02:43
Originally posted by Dean Dean wrote:

Originally posted by el dingo el dingo wrote:

Thanks Guys Tongue
Talking of Prawn Soup, it took me a while but I can now turn out a mean Thai Tom Yum and a pretty decent Hot 'n' Sour - both thanks to advice from Chef Kim at my local takeaway the awesone Kam Lee. It's on a roundabout in a semi-resi area and loads better (and cheaper) than many a big city sit-down. Plus I get a Cool calendar every Chinese New YearTongue
...I use this recipe here for hot'n'sour: http://www.progarchives.com/forum/forum_posts.asp?TID=35081&PID=2770283#2770283 ... damn fine soup.
 
Hey, I just looked, Kam Lee is a mile from our company's Norwich office on the Drayton High Road Shocked
 
Mrs Dingo lives on the vector known as Drayton Road at a co-ordinate midway between your office and the Kam LeeShockedShockedShocked
 
And they don't have hot 'n'sour on the menuTongue
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 7053 		Direct Link To This Post Posted: August 26 2009 at 02:45
Originally posted by Atavachron Atavachron wrote:

I love Vietnamese, it's one of my favorites along with Indian and barbecue.. actually I envy you, Martin, some of the best Indian I've had are at those little family places in England


 
 
Oh YesBig smile
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 16310 		Direct Link To This Post Posted: September 03 2009 at 22:51
I'm pretty sure this has been posted before but I'm not going read the 70+ pages

Mexican Flan

not my picture.


Ingredients:
1.    8” cake pan
2.     2 ½ cups of milk
3.     ½ cup of evaporated milk
4.     1 ½ cups of condensed milk
5.    ½ cup of cream cheese
6.    5 eggs
7.    ½ teaspoon of vanilla
8.    ½ teaspoon ground cinnamon

Directions:
1.    Melt sugar in the cake pan on low heat; stirring constantly to avoid burning. Once the sugar has melted into a golden brown liquid remove the pan from the stove.  Let cool until the caramel has hardened.
2.    Mix all liquid ingredients and pour onto the pan.
3.    Carefully cover the cake pan with aluminum foil. Ensure that moisture cannot get in.
4.    Put cake pan into another large pan. Fill with the pan water up to the sides of the pan and let it cook for 1 hour and 20 minutes on low heat.



It's absolutely delicious.
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Points: 3252 		Direct Link To This Post Posted: September 04 2009 at 23:07
omelette
Ingredients
2 Medium eggs
2 Desert Spoon water
1 Handfull Cheese (grated)
4 Twist sea salt
4 Twist black pepper
1 Knob butter
  1. Place a small non stick frying pan on a medium to high heat
  2. Add the butter to the frying pan
  3. Crack the eggs into a bowl
  4. Add the water, salt and pepper
  5. Whisk briskly using a fork
  6. Pour the mixture into the frying pan and keep the mixture moving by shaking the pan and stiring with the BACK of the fork
  7. When the mixture starts to solidify add the Cheese to one half of the pan
  8. When the underside of the mixture starts to brown fold the open half of the mixture over the Cheese half
  9. Empty the contents of the pan onto a plate and serve
Hi progmaniacs of all the world
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Points: 65779 		Direct Link To This Post Posted: September 04 2009 at 23:21
 ^ simplicity at its finest!

I've made my famous maple hash-- potatoes, onions, bell peppers and a spicy andouille or Hungarian sausage, salt & plenty of black pepper, all sauteed till tender with a good dose of real maple syrup near the end..  sooo good
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Points: 24439 		Direct Link To This Post Posted: September 05 2009 at 07:21
We will be sure to try that, David.... Micky loves his sausages, and this sound right up his alley!

Edited by Raff - September 05 2009 at 07:52
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