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How do you cook it?

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I just play with the vinegar to mayo ratio till I like it...I don't like really heavy slaw either. Could just go straight vinegar. Apple cider, red wine, could use anything depending on accompaniments.

Anyone cook Indian dishes? We had a work potluck and there were good curry and butter chicken dishes. I like to cook different ethnicities of food but I'm terrified of stinking up the house. And my wife will get mad.
 
Before my gf and I got an apt together, my roommate at the time cooked up some curry, our apt smelled for at least 2-3 days.
 
Yeah, I live across from some Indian people who moved in recently and when they cook their heavy dishes, even the walkway between our apartments smell for up to 2 days. But holy shit do I want to try some of their food.
 
Anyone cook Indian dishes? We had a work potluck and there were good curry and butter chicken dishes. I like to cook different ethnicities of food but I'm terrified of stinking up the house. And my wife will get mad.

Technically this is a Thai curry, but it's definitely my favorite curry recipe. The recipe itself is vegan, but I'm not so I add meat to it (usually a sliced up chicken breast or two). I also add a tablespoon or two of curry powder to give it some extra kick in addition to the curry paste the recipe calls for. I usually withhold the kale too, mostly because I think kale is tasteless rabbit food. With those adjustments, I think it's the best curry recipe I've tried cooking myself so far. I make this and then cook up some jasmine rice.

http://cookieandkate.com/2015/thai-red-curry-recipe/
 
That does look delicious. Maybe once it warms up I will try cooking it in my grill.
 
That does look delicious. Maybe once it warms up I will try cooking it in my grill.

Yeah, it's a solid curry recipe. Almost as good as getting the same from a local Thai takeout. The only thing that makes it not quite as good is that I can get crispy duck in the curry at the takeout (I mean I guess technically I could do that myself, but it would be expensive and would require a lot more work), and also because food always tastes better when someone else makes it for you.

Still, if you like coconut curry, it's tasty and easy to make. Just gotta chop everything up and throw it in the pot in the right order and then let it simmer until the veggies soften. You can also pretty much throw in whatever you want and it will work. I usually add frozen peas and broccoli instead of kale, for example. Just depends what veggies I have on hand.
 
Been experimenting a lot with Asian cooking of late. After one not-amazing-not-great attempt at pad Thai, I got much closer to restaurant quality on take two. Most of the recipes I looked at kind of sucked, and I don't think several used enough fish sauce or rice vinegar, so I took the basic recipes and altered them a bit.

Anyway, here's what I did:

~12 ounces of rice noodles
~1 pound of chicken breast, sliced into strips or chunks depending on your preference (substitute a different type of protein if you want)
4 eggs
4-6 green onions, sliced
4-5 cloves garlic
1/4 cup crushed peanuts (more or less depending on what you like)
5-6 tablespoons fish sauce
3 tablespoons rice vinegar
2-3 tablespoons peanut butter
2 tablespoons sugar
Soy sauce to taste
A can of bean sprouts (not necessary, but if you like them go for it)
1 lime

1. Soak the noddles in hot water for 25-30 minutes or just do whatever it says on the package you buy.
2. While that's in progress, prep the green onions, garlic, and chicken.
3. Heat up some peanut oil (or whatever kind of oil/butter you want) in a hot wok or large pan. Toss in the chicken and cook until it looks done. You want to time it so the chicken is done cooking around when the noddles are ready.
4. Toss in the garlic and cook for another minute or so, and reduce the heat down to medium.
5. Create a well in the middle of the chicken and crack the eggs into the pan. Stir them up until they're are solid.
6. Drain the noddles and add them, along with the fish sauce, green onions, rice vinegar, sugar, peanut butter, crushed peanuts, and sprouts. Cut the lime in half and squeeze one or both halves over the whole thing. Stir it all together and let it cook for five to ten minutes.
7. Taste it and add soy sauce until you're happy.

You can add more crushed peanuts on top if you want. Also, most recipes call for tamarind juice rather than rice vinegar, but if you don't want to take the time to make it out of concentrate or, like me, couldn't find tamarind concentrate, rice vinegar works.

For the leftovers, I'd just heat it up in a non-stick pot, add some water to soften the noodles, and toss in a little extra soy sauce if desired.

Easy recipe to make and it tastes like a pretty solid pad Thai.
 
Tried making my own Chinese fried rice. Came out well. Mid-tier restaurant quality. The main problem I encountered is that it is hard to replicate the heat of a real restaurant gas burner.

FriedRice_zpsifotzqrw.jpg
 
New favorite marinade for just about everything. You need an immersion blender or old school blender. Drop in:

1. A fistful of cilantro. I get a huge bunch at the produce market for under a buck, I use half.
2. Three garlic cloves.
3. Two green onions.
4. One inch of fresh peeled ginger.
5. One jalapeno.
6. An ounce of lime juice, an ounce of fish sauce, an ounce of soy sauce.
7. A tablespoon of sugar, tablespoon of pepper, teaspoon of salt.
8. A quick pour of oil.

Cook veggies or fish beforehand, then add the marinade after. For meat, marinate for a day before hand. Killer.
 
Naked General Tso's chicken for those that don't like breaded stuff. Served with a Szechuan style hot and sour soup. Very tasty and easy to cook.


GeneralTsoChix_zpsqfgrloco.jpg


For a 1 lb portion of chicken (recommend thighs):

1 LB of Chicken cut into 1 inch cubes
1 Small Can of Water Chestnuts
1 Bunch of Green Onions cut into 1 Inch Segments
1 Handful of Chinese Broccoli
1 Bunch of Bok Choy cut three inches before the leaves
1 Handful of peanuts (optional)


Frying with the Chicken:

2 TBS Wok Oil or Vegetable Oil
2 TBS of minced Garlic
2 TAS of minced Ginger
1/2 White Onion thinly sliced
1 TBS of red pepper flakes (more or less depending on your spiciness tolerance)

Sauce:

4 TBS Soy Sauce
2 TBS Rice Vinegar
4 TBS Sugar
1 TBS Corn Starch mixed 2 TBS of water
2 TAS Sesame Oil
4 TBS of Chicken Broth

Step One:

Velvet the chicken for tenderness. Use 3 TBS of baking soda and cover the chicken cubes. Mix until the chicken is lightly covered. Let sit in the fridge for 15 minutes while you prep your other ingredients.

Step Two:

Thoroughly rinse and dry the chicken with paper towels. Add wok oil to your pan and set heat to Med-High. Add garlic, peppers and ginger. When they start sizzling, add onions and chicken. Cook the chicken through.

Step Three:

Combine all sauce elements except the corn starch water in a cup and then add to the chicken. Stir at a simmering temp for two minutes. Stir corn starch water and let simmer for another minute.

Step Four:

Add water chestnuts, green onions and broccoli, cover both in sauce and simmer for two-three minutes. Throw in bok choy. Cover with sauce and then turn off the heat. Stir in peanuts. Let sit for one minute.

Serve with rice.
 
My dinner last night:


2-inch thick Sirloin Steak


Ingredients:


Steak
Salt
Pepper


Step 1:


Place a salted-and-peppered steak in a cast iron pan and sear each side for 60 seconds then put into a 550 degree oven for 8 minutes (4 minutes per side).


Step 2:


Take it out and eat it.



No parsnips, no aioli, no tapenade, no bullshit "girly" ingredients or sides, no special preparations, no having to drive to the boutique market to find those special organic Peruvian jayacara seeds to make the right sauce...

Just steak. Somewhere between medium-rare and medium. Man-food. Perfection.
 
My dinner last night:


2-inch thick Sirloin Steak


Ingredients:


Steak
Salt
Pepper


Step 1:


Place a salted-and-peppered steak in a cast iron pan and sear each side for 60 seconds then put into a 550 degree oven for 8 minutes (4 minutes per side).


Step 2:


Take it out and eat it.



No parsnips, no aioli, no tapenade, no bullshit "girly" ingredients or sides, no special preparations, no having to drive to the boutique market to find those special organic Peruvian jayacara seeds to make the right sauce...

Just steak. Somewhere between medium-rare and medium. Man-food. Perfection.

So did you do the dishes while Dancing with the Stars had a commercial?
 

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