Reply With QuoteMost Asian markets will carry things not exclusive to their own country. We've got a few around here and they carry Filipino things, Vietnamese packaged goods, etc. That's how I got the Filipino soy sauce I use for the chicken adobo.
Cats, I'll probably wait a few weeks before making them. I don't eat sweets very often so I have to wait until I really want them. And orange (or lemon maybe) zest does sound like it will do them well.
This afternoon I made a risotto recipe that a co-worker gave me. It was delicious, but unbelievably rich. The recipe called for a pound of bacon for the one cup of dry rice, but I used half and it seemed adequate. She did admit to being a bacon addict, though. Unfortunately I didn't have any white wine, or anyone that I felt like pestering to buy it for me, so I went without. I think this definitely shorted the flavor a little bit, but that's life.
Icarusfall, do you buy or make the ponzu sauce? Making it seems pretty involved. Could I get it at a Chinese grocer even though it's Japanese?
Hey-oh!
Most Asian markets will carry things not exclusive to their own country. We've got a few around here and they carry Filipino things, Vietnamese packaged goods, etc. That's how I got the Filipino soy sauce I use for the chicken adobo.
Pontius is my Co-Pilate
I just use Kikkoman Ponzu sauce. I bought it at Publix. We make our own at work and it would be a pain in the ass to do just for the mushrooms.
Boo, Hiss.
Sounds good. I haven't had a steak in months, so next time I make one I'll prepare the mushrooms to accompany it.
I bought about two and a half pounds of cherry tomatoes today. What can I do with them before they go bad?
i drink it up!
I'm making a peanut-sesame dressing with miran for some soba noodles this sunday. I'll probably cook a chicken breast and pre-bought teriyaki dressing to help round out the meal. I'm starting to really like cooking. I liked it before, too, but now I get excited about making stuff. I don't typically even like asian style food, but this peanut dressing is so fucking warm and satisfying to on pasta. I need to roast some sesame seeds before I blend the emulsify the sauce together. I'll keep some toasted sesame seeds on the side, too, and garnish with them and green onion.
If you get some basil and soft mozzarella you could have a pretty awesome salad going.Originally Posted by Tones
Last edited by Drewbacca; 15 Sep 2008 at 06:21 PM.
Unico Power!
I made this recipe before, it was awesome:
http://www.pbs.org/everydayfood/reci...es_olives.html
Plus, you can make it using only one sheet pan!
Edit: What can I make with some leftover portabella mushrooms? I already used them in a pan sauce for a steak (which was tasty).
Last edited by animegirl; 15 Sep 2008 at 07:49 PM.
Model D-83
cod blehhhh!
sheet pan good idea tho. roast them with some whole garlic cloves drizzled in olive oil. Use a food processor to add some basil, pine nuts and parmesan chee. Good fresh roasted tomato pesto.
Hmm... that sounds really good. Will it freeze well? I actually just bought a decent sized wedge of parmesan cheese today from The Fresh Market. I have everything except the pine nuts. And the food processor.
Model D-83
it will freeze perfectly fine
you don't NEED pine nuts. you can go without i just like it better that way. also you don't need a food processor. you just need something that chops. i've found the best way to make pesto is to use a walnut chopper. the flavors explode and you don't need as much oil. chunkier is better!
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