Cooking Strut: What your dinner was
hemol
2,578 Posts
Had mad leftover curried mungbeans. I made quesadillas using the following:a soft ripened sheep's milk cheese, similar to bucheronkalamata olivesshredded carrotsezekiel sprouted grain tortillasfresh homemade salsa and avocado on top.Ok, go.
Comments
Added some veggies and its a wrap. (Extra Ginger).
- Stir-fried spicey ginger pramns
- vermacelli noodles
- fine strips of carrot & lebanese cucumber
- fresh mint and corriander
Dipping sauces included
- Home-made sweet chilli sauce
- Peanut Dipping Sauce aka Nuoc Leo
1 tablespoon vegetable oil
1 large clove garlic, peeled and minced
1 or more bird's eye or Thai chilies,
seeded and minced
3 ounces unsalted roasted peanuts,
1 tablespoon chopped, the rest finely ground
(but not butter)
1 cup chicken stock
1/3 cup canned unsweetened coconut milk
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1 tablespoon sugar
green beans with olive oil
tomatoes and onions with olive oil/vinegar and oregano
...and I'm sippin' on some green tea right now
senig karia - raw whole jalapeno stuffed with tomato and onion
spiced tea
I WISH I had made it, but spiced tea is about the only thing I could handle...thank you, fine chef at Ethiopian House.
sorry, back to cooking.
First time I rocked a store-bought curry paste, but shit was authentic, and everything came out bomb, leftovers for days....
The joint on Mosco St?
I don't doubt you ate some mac and cheese R*ck... your a common food eating dude. A man of the people if you will.
Im spoiled.
mad love for you Jeff Smith
Tonight we had left over pork and random other items in the cupboard. Likely I went with a Sweet Chili Braise Sauce that I made up last week.
Let it cook in the oven for an hour or so. The pork's cut is not too thick so it doesn't take long, and really it's late anyways.
Pureed cilantro, garlic and avocado with olive oil and sea salt. Mixed it with white rice and hot peppers. Sauteed some zuchinni and carmelized some onions. Placed them on top of the rice and baked it. Kinda gratin style.
Quick, easy, what have you...
Plus, I have 8 stamps on my buy-10-get-1-free card!
BRO.
You know this. Been hearing good things about that spot for a minute, so I had to finally make it happen, and I work by Prince St, so the walk wasn't too bad.
Tried to make a curry from scratch 2 weeks ago, and even Fairway couldn't help me out with some of the ingredients, so I knew it was time. Too bad they were out of the homemade curry paste, the shit in the jar was still damn good, but looking forward to going back for that real...
What do you get from there?
There's also a malaysian grocery store down there, but I can't remember what street it's on. You might wanna check that for your hard to find ingredients.
Elise, your avocado didn't get bitter when you heated it up? I always play mad cautious with heating avocados, which basically means I don't heat them up.
Anyone familiar with tamarind, how long will it last chilling in my cupboard?
broccoli farts for days.
I didn't heat it up really. Just blended everything, then mixed it with rice. Put veggies on top and popped in in the broiler for a minute.
It was very creamy--plus the avocado was very ripe.
I cop the Fresh Thai-Basil. Their Green or Red Curry in the Plastic bag from the fridge is authentic.
The stuff in the cardboard container u can cop at other spots.
I cop the Fresh Galangel. As well as their Fish & Oyster sauces that are from Thailand.
That's the spot.
There's another spot that's not Thai, that I cop Black Chicken(Say Yeah!).