Gravy's Cooking Thread
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Lanx
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sink, cabinets and countertop, i guess it is more apt to be labeled a "bar" since theres no stove and would probably go against code.
Soygen
The Dirty Dozen For the Price of One
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There is no risk here; it's a guarantee. It would be a mud pit 100%. I wish we could have basements down here.
Ninen
Ahn'Qiraj Raider
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Lanx
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are you interested in sichuan dry fried green beans? it's actuallyLanx
hit a brotha with some tasty ways to make Green Beans. I normally just stir fry them up with Gochujang or Szechuan chili oil, soy sauce and the like but god damn are they tasty that way.
it's actually deep fried and most ppl think of it as hit or miss. (cuz it's cooked faster this way)
you could just roast/grill the green beans give em a nice grill like char for 10mins. (this is the home version)
then take em out, then brown a few oz of ground pork, mix in some garlic, chili oil and ya cai this is like sichuan mustard powered, a tbs is good.
this'll be your flavor base, then dump the cooked green beans back in and you'll create your sauce.
1 tps shaoxing wine
2 tps soy sauce
1 tps seseme oil
cook for a min to incorporate flavors and gtg
they'll come out less greasy looking and not as "heavy" (to mean it feels like drenched in oil if i eat it in restaurants), you might be unfamiliar w/ the ya cai and you might not have the shaoxing wine on hand, this makes it really chinesey and sichuan.
TJT
Mr. Poopybutthole
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are you interested in sichuan dry fried green beans? it's actually
it's actually deep fried and most ppl think of it as hit or miss. (cuz it's cooked faster this way)
you could just roast/grill the green beans give em a nice grill like char for 10mins. (this is the home version)
then take em out, then brown a few oz of ground pork, mix in some garlic, chili oil and ya cai this is like sichuan mustard powered, a tbs is good.
this'll be your flavor base, then dump the cooked green beans back in and you'll create your sauce.
1 tps shaoxing wine
2 tps soy sauce
1 tps seseme oil
cook for a min to incorporate flavors and gtg
they'll come out less greasy looking and not as "heavy" (to mean it feels like drenched in oil if i eat it in restaurants), you might be unfamiliar w/ the ya cai and you might not have the shaoxing wine on hand, this makes it really chinesey and sichuan.
So this is kind of what I make already I guess. Just take out ya cai and chili oil and replace it with a small amount of ground meat and gochujang.
If any of you are not familiar with gochujang. Its korean chili paste ans basically one of the greatest things ever. The great benefit of korean food is how universal stuff like gochujang is. It isn't even hard to find anymore in the USA you can buy it at walmart.
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Going to a superbowl party tomorrow. Shrug. I didn't even know who was in it for sure because I don't follow the NFL at all. Someone asked me to bring the same ribs I brought last time they hosted, which was, I think, five years ago. So, Gordon Ramsay sticky ribs it is.
They're really good.
They're really good.
TJT
Mr. Poopybutthole
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Hunted down that Sumyacai... it is really delicious. I am going to try it out in a bunch of stuff. TY sir.
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TJT
Mr. Poopybutthole
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Vietnamese Caramelised Pork Bowls | RecipeTin Eats
This was pretty tasty. I had some ground pork in the freezer and decided to make this. I used some szechuan roasted spices but the sweet heat is quite good. I do recommend.
This was pretty tasty. I had some ground pork in the freezer and decided to make this. I used some szechuan roasted spices but the sweet heat is quite good. I do recommend.
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Alright, I'm dead tired of paying the food-ateria at work for crappy food when I can bring in better stuff. Any suggestions on decent meals that I can make ahead of time reheat easily? Preferably something I could make on Sunday and then eat on Friday (at the latest)?
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