What I'm having for dinner.
- Thread starter slimedog
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number6horse
okyoutwopixiesoutyougo
Nice. I made a big pot of rice, cooked a little macaroni/pasta and waited on that tofu marinade. I used everything but the mirin, but it should work great, I'm sure. Vidalia onions were on sale today and I used those. But now - the scent of Vadalias - makes me want to cook a pot of chili....Mmmmm... must resist...
number6horse
okyoutwopixiesoutyougo
That baking trick worked out well for the tofu. Good texture - moist but not mushy. The marinade was delicious.
I see last night I was so excited about those onions that I spelled "Vidalia" two different ways. I lose it in the kitchen sometimes...
I see last night I was so excited about those onions that I spelled "Vidalia" two different ways. I lose it in the kitchen sometimes...
I used to be a vegetarian until the smell of a summer barbecue made me go back to meat. I still enjoy tofu a lot and I have never bought an imitation of a sausage or a Schnitzel, so I don't know about these things, but the tofu blocks you can buy at an Asia-Supermarket are rather cheap. You can fish fresh tofu blocks out of the water or get a packed one from the fridge for 1 Euro-1,50, depending on the weight.
The only way I ever make tofu is to cut it into small pieces (the size of mini snickers), throw it into a wok with a 70/30 mix of dark soy sauce and vegetable oil and fry the tofu (like French fries, though not in a wok).
Of course that's part of cooking a rice or a noodle wok meal and the vegetables, soy beans and perhaps bamboo sprouts have to get into the wok when the tofu's done.
Wait, I've forgotten I have another pseudo Asian way to make tofu when I'm very hungry and not in the mood to spend too many time in the kitchen.
You cut it into the mini snickers size, fry it in a pan with oil, add some soy beans, sambal and pour soy sauce over it. I know that isn't very different, but then you wrap the oily tofu with soy beans into Arabian bread and that gives a fine taste. You can easily tear a slice of Arabian bread in two halfs, because they're made for it, to take a whole slice gives the tofu-lahmacun too much the taste of bread.
That's for when it has to go fast and I don't want to cut vegetables because I'd starve in those 20 minutes.
The only way I ever make tofu is to cut it into small pieces (the size of mini snickers), throw it into a wok with a 70/30 mix of dark soy sauce and vegetable oil and fry the tofu (like French fries, though not in a wok).
Of course that's part of cooking a rice or a noodle wok meal and the vegetables, soy beans and perhaps bamboo sprouts have to get into the wok when the tofu's done.
Wait, I've forgotten I have another pseudo Asian way to make tofu when I'm very hungry and not in the mood to spend too many time in the kitchen.
You cut it into the mini snickers size, fry it in a pan with oil, add some soy beans, sambal and pour soy sauce over it. I know that isn't very different, but then you wrap the oily tofu with soy beans into Arabian bread and that gives a fine taste. You can easily tear a slice of Arabian bread in two halfs, because they're made for it, to take a whole slice gives the tofu-lahmacun too much the taste of bread.
That's for when it has to go fast and I don't want to cut vegetables because I'd starve in those 20 minutes.
Black Swan
Abord the Yorikke!
I cut the tofu in cubes, pour olive oil over, with soy sauce, balsamic vinegar, fish sauce, lots of garlic, chopped onions, chili powder or sambal and let it sit until the next day. I cook brown rice in advance as well. I fry the tofu without the marinade in a wok, with more onions, grated carrots, sometimes with mashed beans and some tomato paste. I roll rice , beans, tofu mixture in a tortilla with grated cheese, put it in a hot oven, eat them with sour cream or yogurt, or cream avocado. You can even eat them cold later .
Oh, potato anything - I've got ideas and I've probably tried it a few times. A good cole slaw is tough to find - but easy to make. I'm all for a recipe thread.
One thing though - I never measure anything (except for water/rice ratios). I was an organic chemist for 8 years and had to measure everything down to the micro-xyz. So, when I learned to cook about 25 years ago, I vowed to just add "the right amount" of everything. It took a great deal of trial and error, and it's still evolving.
One thing though - I never measure anything (except for water/rice ratios). I was an organic chemist for 8 years and had to measure everything down to the micro-xyz. So, when I learned to cook about 25 years ago, I vowed to just add "the right amount" of everything. It took a great deal of trial and error, and it's still evolving.
number6horse
okyoutwopixiesoutyougo
I think the cook at my corner taqueria said to himself: "Boy I sure hope somebody orders the enchiladas verde today ! I am in just the right mood to create the perfect plate of roast chicken rolled up in corn tortillas, smothered in salsa verde and melted chihuahua cheese, with rice and beans on the side. Let me work my magic ! And it was outstanding, especially after a 22-mile bike ride.
LickTheStar
Sad Flower in the Sand
Skillet-fried chicken parmesan here. And so far... I haven't fucked it up. But there's still a few minutes left for that to happen. Like the fact that I just realized I have no pasta with it.
nervas
more crickets than friends
A friend went recently for lunch, so I've been craving it for a few days. Hit up Niko Niko Sushi on Santa Monica Blvd today for a Philadelphia Roll and a couple beers. Pretty good for chain-restaraunt type Sushi. Though, the service always seems to get worse everytime I go.
I just had spinach with cottage cheese, brown rice / azuki beans
and a selmade Indian curry sauce.
This morning I bought 12 bottles of Señorio Casablanca Tempranillo Garnacha 2010.