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Post by noodle on Apr 8, 2014 22:38:12 GMT
I really need to have a sort out under the stairs to see what I have. I found a bottle of Ramune with lychee. Also the bag of Pocky is starting to look a little bare.
Noodle.
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Post by Kirei on Apr 9, 2014 19:53:57 GMT
Gyoza, torikatsu and boiled rice with lemon sauce.  |
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Post by -Danielle- on Apr 10, 2014 12:19:01 GMT
Barburitto. I'd been craving since last week.
Chicken, brown rice, mild beans, onions, peppers, shrooms, pico de galle (sp?), guacemole, lettuce, cheese and jalapenos.
I covered it in chipotle sauce any chance I could.
I currently have an iced finger in waiting to devour at about 2.30 with a brew :3
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Post by Dandaman on Apr 19, 2014 19:01:40 GMT
Chicken Dippers, and then about twice my own body weight in chocolate.
Today was a good day!
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Post by Shadowcat on Apr 20, 2014 20:35:41 GMT
chocolate
Lots and lots of chocolate
I feel ill
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Post by dapprman on Apr 23, 2014 12:26:13 GMT
Well in the last 7 days I've eaten Pekinese, Cantonese, Szechuan, Shanghainese, lots of dim sum. Landed back from Hong Long this morning  |
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Post by Kirei on Apr 26, 2014 3:07:27 GMT
Gyoza, egg fried rice, Cantonese sweet and sour chicken and salt and chilli pepper squid
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Post by -Danielle- on Apr 30, 2014 11:05:05 GMT
Stupid diet  I have to put this fit beast from Byron Bugers on hold until after I come back from rome: Miami Slice – 6oz hamburger, crispy potatoes, spicy salami, American cheese, smoked paprika ketchup, sourdough bun. Served with chicharrones (pork scratchings) and Byron hot sauce on the side. £9.95 WANT. I had mash, sausages, peas and onion gravy last night whilst watching Game Of Thrones with my Mum. I could eat onion gravy on its own! |
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Post by Shadowcat on May 6, 2014 18:48:50 GMT
Does anyone have any tips on making a stir-fry
I failed...
Yes... I failed at making a damn stir-fry.. Shush -_- (well. its not that bad, just a little dry)
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duoinchains
kami
Posts: 893 
Favorite Anime: 5cm/s, Garden of Words, Time of Eve, Girls und Panzer, Kids on t'Slope, Usagi Drop
Favorite Manga: Banana Fish, Bunny Drop, 5cm/s, Two of Hearts, Seven Days, Kurosagi CDS
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Post by duoinchains on May 6, 2014 21:49:34 GMT
Does anyone have any tips on making a stir-fry I failed... Yes... I failed at making a damn stir-fry.. Shush -_- (well. its not that bad, just a little dry) From scratch... or using a bought sauce?? I usually start with a combo of garlic, ginger and rice wine into the hot oil, add the meat/quorn and soy sauce, then the rest of the veg. |
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Post by Kirei on May 10, 2014 9:22:23 GMT
Does anyone have any tips on making a stir-fry I failed... Yes... I failed at making a damn stir-fry.. Shush -_- (well. its not that bad, just a little dry) The trick with a stir fry is that nothing (except meat) should really be in the pan for more than 1-2 minutes. And to have all of your ingredients pre-prepped so you can bung them in the pan quickly. If you're using a properly seasoned wok, that will help with any sticking issues. - I tend to go with about a table spoon of sesame oil, heat on a medium heat until it moves freely around the pan, - cook your meat choice with garlic, ginger and spring onions until it looks nicely cooked, stirring continually so the garlic and onions don't caramelise - throw in the crunchy vegetables (I.e peppers, bean sprouts, water chestnuts) and stir fry for about a minute - throw in the softer vegetables (mushrooms, tomatoes etc) and stir fry for about 30 secs - add your pre cooked noodles/rice (if they aren't the kind you can fry straight from the pack, part boil them before you start stir frying) and stir for a minute - add any sauces you use. I like to throw a dash of yuzu and dark soy sauce in just to moisten the noodles. Bulldog also works really well. Or you can get a jar of stir fry sauce... It's all good. |
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Post by dapprman on May 10, 2014 9:35:07 GMT
- I tend to go with about a table spoon of sesame oil, heat on a medium heat until it moves freely around the pan, You shouldn't cook with sesame oil, only add it at the end as a finish. |
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Post by Kirei on May 10, 2014 13:53:32 GMT
Really? I always use it because it adds a nice flavour to the meat...
Is there a particular reason you shouldn't cook with it?
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Post by dapprman on May 10, 2014 14:25:20 GMT
It burns, even worse than olive oil. You can use it in a marinade for flavour, but normally in Chinese food it's added at the end for finishing flavour.
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Post by Kirei on May 11, 2014 9:35:42 GMT
Oh, no that's the standard sesame oil. You can also get a sesame cooking oil which is designed for using as a cooking oil (I think it's a 1:3 ratio of sesame oil and vegetable oil) - that's the stuff I meant ^.^;
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