Yeah you're talking about that root fungus? Some family friends ended up having to sell their banana plantation because nearly a whole year's stock got smashed by race 4
I like to doctor it up with some curry powder and rooster sauce
any other suggestions?
I don't use the package seasoning. I'm on a low sodium diet, but poor as fuck.
I use a quarter of vegetable bullion, and I add shelled edamame and green peas, as well as cayenne, black, and red pepper.
ramen + a few sliced green onions + a few shrimp + a few re-hydrated shitake mushrooms + chicken or fish broth = Crazy Delicious
Pretty much what I was coming in here to say.
Here's the break down folks:
Fire up your oven to 350.
Make a bunch of aluminum foil squares
In the center of each square place half a brick of ramen
Top with (in this order): Mushrooms, peeled and deveined shrimp, onions, scallions
Pour in a mixture of: Stock (veggie, chicken or fish), soy, mirin and some ginger if you're feeling it. Figure around a cup of liquid per square
Place in oven for 15 minutes
Take out of oven, dump into bowl, stir and enjoy.
edit: hm, missed a step. After you place the ramen onto the square, you're going to want to pull up the sides of the foil into something like a volcano. It'll let steam escape the top while containing the ingredients and liquid.
Man those little bananas that are really common in SE Asia are fantastic. They're really mini, their flesh is really yellow and they are just absolutely delicious.
A big part of why I love the tropics is the abundance of delicious fruit. So good!
ramen + a few sliced green onions + a few shrimp + a few re-hydrated shitake mushrooms + chicken or fish broth = Crazy Delicious
Pretty much what I was coming in here to say.
Here's the break down folks:
Fire up your oven to 350.
Make a bunch of aluminum foil squares
In the center of each square place half a brick of ramen
Top with (in this order): Mushrooms, peeled and deveined shrimp, onions, scallions
Pour in a mixture of: Stock (veggie, chicken or fish), soy, mirin and some ginger if you're feeling it. Figure around a cup of liquid per square
Place in oven for 15 minutes
Take out of oven, dump into bowl, stir and enjoy.
edit: hm, missed a step. After you place the ramen onto the square, you're going to want to pull up the sides of the foil into something like a volcano. It'll let steam escape the top while containing the ingredients and liquid.
I'm intrigued.. what exactly is this distinction from the typical method of boiling the noodles in broth?
less liquid, concentration of flavor, bit of a roasty aspect to the veg/meat/noodles
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Did red curry again today, unfortunately couldn't get fresh lemon grass and discovered that red curry is totally a thing where you can over garlic a thing.
I'm a vegetarian and I'm offended by the content of thibluhbluhblughghh
y'know I only recently learned how awesome grilled corn is, why has that taken me this long
I learned about it in college.
Never gone back to boiling it.
boiling is just an awful way to cook vegetables
I would respectfully disagree. If you're boiling the shit out of them so they're much and discoloured then yeah, but a quick blanche on carrots, beans, brussel sprouts and the like are just fantastic. Bright, colourful and crisp yum!
Yes!
My grandparents' generation tended to over-boil everything, so my mother was always afraid of doing the same, and so if anything she used to under-cook all the vegetables slightly. I grew up with crisp carrots and slightly firm peas, mm!
Unfortunately when doing roast brussel sprouts this weekend I decided to par-boil them first (as the potatoes were nearly done), and I went to the bathroom and promptly forgot about the sprouts so... I waaaaay over-boiled them. Yuck!
My grandparents are coming over this Sunday to see our new house. I'm trying to think of something to cook. My wife wanted to make her delicious stuffed shells, but I told her not to, because my grandfather hates Italian style food. I am thinking about some sort of pork, some veggie and something else, but I can't seem to make a decision.
ramen + a few sliced green onions + a few shrimp + a few re-hydrated shitake mushrooms + chicken or fish broth = Crazy Delicious
Pretty much what I was coming in here to say.
Here's the break down folks:
Fire up your oven to 350.
Make a bunch of aluminum foil squares
In the center of each square place half a brick of ramen
Top with (in this order): Mushrooms, peeled and deveined shrimp, onions, scallions
Pour in a mixture of: Stock (veggie, chicken or fish), soy, mirin and some ginger if you're feeling it. Figure around a cup of liquid per square
Place in oven for 15 minutes
Take out of oven, dump into bowl, stir and enjoy.
edit: hm, missed a step. After you place the ramen onto the square, you're going to want to pull up the sides of the foil into something like a volcano. It'll let steam escape the top while containing the ingredients and liquid.
I'm intrigued.. what exactly is this distinction from the typical method of boiling the noodles in broth?
tried it, it was wonderful
boiled a cup of water and poured it in a bowl to make a broth with vegetable bullion, cayenne, red and black pepper
diced onion and yellow squash, put it on the dried noodles with some frozen peas
baked with soy sauce after adding the broth
it certainly improved on the quality of eating ramen
Yes yes roast butternut squash with paprika is wonderful
I love it with curry powder too
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
Grapes must be in season as well, because they've had some good prices lately.
BLM - ACAB
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
Oh, and in case it might concern you, I heard on NPR that there is a pretty strong peanut shortage this year, so make sure you get your stock of peanut butter before prices go up.
In general parlance, baking and roasting are often used somewhat interchangeably. More technically, baking tends to rely more on convection and generally uses lower heat and longer cooking times, but there's no hard and fast line that separates the two.
never considered peeling garlic all that difficult, you just crush the clove with the flat of a knife and remove the peel
however that is a pretty nifty trick if you need to do a whole head of garlic
It's also a great way to peel a lot of garlic at once, especially while keeping all the paper nice and neat in the bowl. I hate peeling garlic on a cutting board because it's sticky and even when you get most of it oh missed a small piece that got over here and oh there's one over there and whatever fuck it I'll just clean the goddamn counter later
Chicken schmaltz question for all yalls:
I like chicken thighs, and we've been baking them a lot lately. Next day, in the baking dish, I grab a left over, and I notice 2 things. (1) There is a nice layer of easily removed fat on time of my runoff juices. (2) My runoff juices seem to have become chicken jello. We do marinate our chix thighs in soy, usually with ginger, pepper, or.something for a little more flavor. Question is, can I make a chix gravy (or something else?) with my gelatinized chicken runoff scmaltz?
The gelatin is basically from the collagen in the skin and bones of the chicken released during cooking. Hell yeah you can make gravy with that schmaltz. Or what we like to do is when we roast a whole chicken we add carrots and potato and sometimes some leek to the roasting pan about 15-20 min in and let them roast in the chicken drippings.
Someone just linked me a box of meat you can order from a butchers. It has a nice mix of meat and sounds delicious. I might look into it next month after I'm back from America.
Posts
Yep! I read up on it again after listening to this episode of Science Friday.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Beef strog.
Satans..... hints.....
Steak.
Take steak.
Put in hot pan.
Eat when you feel like it.
they make the best kind of cakey bread
I don't use the package seasoning. I'm on a low sodium diet, but poor as fuck.
I use a quarter of vegetable bullion, and I add shelled edamame and green peas, as well as cayenne, black, and red pepper.
They won't, don't worry.
Need some stuff designed or printed? I can help with that.
Pretty much what I was coming in here to say.
Here's the break down folks:
Fire up your oven to 350.
Make a bunch of aluminum foil squares
In the center of each square place half a brick of ramen
Top with (in this order): Mushrooms, peeled and deveined shrimp, onions, scallions
Pour in a mixture of: Stock (veggie, chicken or fish), soy, mirin and some ginger if you're feeling it. Figure around a cup of liquid per square
Place in oven for 15 minutes
Take out of oven, dump into bowl, stir and enjoy.
edit: hm, missed a step. After you place the ramen onto the square, you're going to want to pull up the sides of the foil into something like a volcano. It'll let steam escape the top while containing the ingredients and liquid.
A big part of why I love the tropics is the abundance of delicious fruit. So good!
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
I'm intrigued.. what exactly is this distinction from the typical method of boiling the noodles in broth?
Satans..... hints.....
Yes!
My grandparents' generation tended to over-boil everything, so my mother was always afraid of doing the same, and so if anything she used to under-cook all the vegetables slightly. I grew up with crisp carrots and slightly firm peas, mm!
I agree.
Unfortunately when doing roast brussel sprouts this weekend I decided to par-boil them first (as the potatoes were nearly done), and I went to the bathroom and promptly forgot about the sprouts so... I waaaaay over-boiled them. Yuck!
Peel, cube, drizzle with olive oil, season, sprinkle on some paprika. roast at 400.
Serve alongside some greens and a nice pork loin.
I want to make that potato salad too, probably not for the same meal though.
I'll have to try it that way some time. My wife loves squash.
tried it, it was wonderful
boiled a cup of water and poured it in a bowl to make a broth with vegetable bullion, cayenne, red and black pepper
diced onion and yellow squash, put it on the dried noodles with some frozen peas
baked with soy sauce after adding the broth
it certainly improved on the quality of eating ramen
I love it with curry powder too
how do i go about roasting the squash
what sort of dish do i put it on
etc
If not, an oven proof dish will do.
The difference between baking and roasting, I think, is merely one of amount of liquid in the dish, but I could be wrong.
And Agent O: Glad to hear that it worked out well for you.
however that is a pretty nifty trick if you need to do a whole head of garlic
I like chicken thighs, and we've been baking them a lot lately. Next day, in the baking dish, I grab a left over, and I notice 2 things. (1) There is a nice layer of easily removed fat on time of my runoff juices. (2) My runoff juices seem to have become chicken jello. We do marinate our chix thighs in soy, usually with ginger, pepper, or.something for a little more flavor. Question is, can I make a chix gravy (or something else?) with my gelatinized chicken runoff scmaltz?
It sure wasn't good in chicken salad!