posted on January 15, 2005 04:36:46 PM new
OK, lighten up - enough of the store stuff. Enough of the bad sales/no sales/high shipping/no shipping.
What's for supper? I made Chinese and I want to know WHY I can't make Chinese like the Chinese Resturants? Is it the Wok? I want nice crispy vegatables and that tangy taste and it never turns out that way.
posted on January 15, 2005 04:41:08 PM new
arghhhh. msg ... that's not a Chinese word! lol ................ we had carryout ... Swenson's burgers in NE Ohio ... none better.
posted on January 15, 2005 04:53:04 PM new
glassgirl, you first need dirty hands then you need to stir your Chinese with your hand.
When growing up we had high school friends that worked at Chung King. You just can't imagine what happened in that factory. I will not give away their secret recipe.
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posted on January 15, 2005 05:01:44 PM new
Home made turkey soup with German noodles and fresh bread from the bread machine.
And just to make this ebay oriented, I can't find any of those things for sale on ebay. (haunted, blessed or any thing else)
Kevin
posted on January 15, 2005 05:02:49 PM new
Doing chicken as soon as this game is over... I'm afraid to mention who I am rooting for since all of my teams lost last week. All I have to say is that if the Jets manage to get in range to win this game twice and blow it both times they simply don't deserve it - especially since their offense hasn't managed to put the ball in the end zone.
posted on January 15, 2005 05:10:58 PM new
Hubbie is in Argentina on ANOTHER business trip - kids are back at college.....I am embarassed to say what I have been eating! Let it suffice to say that now that I have quit smoking, it's an all day buffet at my house!
My current trick is menthol cough drops - they give my lungs that burning feeling I miss so much from smoking! I am getting a cankar sore in my cheek though, so probably should lay off them.
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"Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting "...holy sh@#...what a ride!"
posted on January 15, 2005 05:58:03 PM new
glassgrl... one word:
MEEEEOOOOWWWWW!
Which reminds me... If you want to have a barrel of laughs try this for some Saturday night fun. Have a nice professional looking sign made up (make it yourself and lamiate it will work fine). Then, as you enter your favorite chinese resteraunt tape it to the door or window for the public to view. The sign?... "We Buy Cats"
Oh yeah, we had Mac 'n' Cheese for supper, with peas and homemade apple sauce. I wonder what Meg had.
posted on January 15, 2005 06:42:28 PM new
Who was it that put that wonderful chicken salsa crockpot recipe on about 6 months ago...Jack maybe?
Anyway...I do the salsa chicken and make some spanish rice and open a can of that jack cheese Campbells soup...mix it all up...heat through and I have a wonderful wintertime soup.
posted on January 15, 2005 07:39:21 PM new
My neighbor brought over enchiladas so we wouldn't have to cook after being at an auction all day. Great neighbor!! Ebay related, she sells too and I bought a scales for her at the auction.
posted on January 15, 2005 07:40:02 PM new
Another secret Chinese ingredient is the dark sesame oil. When I discovered this, it revolutionized my stir fry.
Tonight? Steamed broccoli with butter, Thai noodles with homemade peanut sauce (ginger, garlic, peanut butter, soy sauce, a little vinegar, grated carrots, chopped green onions) - all on angel-hair pasta. To die for.
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Is it true that the only difference between a yard sale and a trash pickup is how close to the road the stuff is placed?
posted on January 15, 2005 07:53:05 PM new
I planned on chicken & dumplings, but stayed to late at the supermarket so brought home something quick, frozen stuff.
Phillip's crab soup, not too bad, but since Phillips is a very good seafood restaurant it should have been better.
Also two Gorton's shrinp bowl dinners, teriyaki shrimp & fried rice & shrimp.
Both bad as bad can be. Only good thing was they were on sale.
I'm looking forward to the chicken & dumplings tomorrow.
posted on January 15, 2005 07:57:03 PM new
Hi all,
Supper? Well, I 'spose it's a good idea to eat a couple of times a day at least. As my son John says, an empty sack can't stand up!
As a former chef, my main goal is to minimize pots and pans and related foo-foo-rah so tonight I browned a pork chop, dumped half a bottle of Trader Joe's Pineapple Salsa on top and simmered it for a while. Added some rice and when it was almost done, put a few pieces of broccoli on top.
It'll be finished in a few minutes. Works for me!
Glassgrl, stir-fry is one of the simplest and most delicious meals to make. No matter what you have on hand it turns out great! I'm sure Roadsmith will be back to give you her recipe and technique.
posted on January 15, 2005 08:53:29 PM new
Glassgrl:
I call my stir-fry Kitchen Sink Stir-Fry. I use whatever I have in the fridge, rarely buying ingredients just to do it. And it's never the same, twice. Great way to use leftover meat and veggies.
Remember, the Chiinese use meat as a condiment, not as an equal partner in a meal! Use a little meat, lots of veggies.
Put some rice on to cook while you do the rest of this.
Cut up some meat (any kind). Mix with a couple tablespoons of soy sauce, some garlic powder or chopped garlic, some shredded ginger. (We use the equivalent of one medium steak, chicken breast, or pork chop for the two of us; we don't eat much meat.) Marinate just while you chop vegetables.
Cut up bite-size pieces of vegetables--broccoli, onion, mushrooms, thinly-sliced carrots, whatever you have on hand. In other words, some "hard" veggies. Keep them separate from the rest of the veggies. Use a lot of veggies total, the equivalent of a mixing bowl full, or more.
Heat oil in the wok. Throw in the meat and add a couple handfuls of walnuts. Stir fry until meat is barely done. Remove and save.
Heat some more oil. Throw in the "hard" vegetables that take a while to cook (onions, broccoli, carrots). Sprinkle with some soy sauce and sesame oil (remember, sesame oil is a flavoring, NOT a cooking oil). Stir fry for a couple of minutes, then add maybe a half cup of water and cover for maybe 3-4 minutes. Don't overcook!
Remove lid, add to the first group of veggies the "soft" vegetables--mushrooms, fresh spinach or sliced cabbage, bean sprouts, that sort of thing, frozen peas, water chestnuts. Mix just until the soft veggies appear heated through, adding a little more soy and sesame oil as you go. Salt to taste.
Throw in the meat and walnuts. Stir it all. If hard veggies are still too hard, cover and simmer for just about another minute.
You can mix a tablespoon of corn starch with 1/2 cup water and stir it into any liquid in the bottom of the wok, cooking just a bit longer. I do that sometimes.
This sounds harder than it really is. Have the meat marinating and the veggies all cut up before you begin, and it won't take more than 15 minutes or so to throw it all together. It is my husband's top favorite thing that I make.
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Is it true that the only difference between a yard sale and a trash pickup is how close to the road the stuff is placed?
[ edited by Roadsmith on Jan 15, 2005 08:54 PM ]
posted on January 15, 2005 08:53:56 PM new
Speaking of Chinese food, someone once told me to add the words "In Bed" after every fortune cookie message you read. It sure makes the fortunes a lot funnier. Try it - you'll be rolling on the floor laughing at some of them.
~ Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes. ~
posted on January 16, 2005 05:21:34 AM new
glassgrl- Use "calrose" rice. Boil two cups of water, add 1 cup of rice. Turn down heat and simmer 20 minutes. Makes that soft sticky rice I used to get in Hawaii. I can only find it at Wegman's in the "International" section. You'll never go back to minute rice!
