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Originally Posted by DjRocca
Buffet is your problem - buffets are for those who wish to be overgrown, or poor college students or people with the munchies if you know what I mean. You want real chinese food that is nicely done, go to a real non-buffet chinese restuarant. Hot dogs in syrup? WTF is that?
Sauteed Shrimp and Portabella Mushrooms in garlic and butter.
Lasanga I dont care who made it, or how to spell it.
cheese raveolies.
This may sound weird but sometimes I make it and eat it.
Take a lot of chedder cheese and shred it. get cheerios (regular for pete's sake) get a small plate. put down a even layer of cheerios, add layer of cheese. repeat until a pile is created.
nuke for about 1:30 till cheese and cheerios are crispy, enjoy!
or try baked beans (regular) on toast with grated cheese on top?
I enjoy cooking. Growing up both of my parents were very good cooks and so I have always been spoiled for home cooked meals. I never really enjoyed restaurants much, outside of getting Chinese takeaway or going for hibatchi.... (However, since I moved to Montréal I actually quite enjoy going to restaurants now. The restaurants in this city are amazing).
Anyway, I pretty much taught myself how to cook based on observation and improvisation. Most of the things I make are Asian styled, but I make many other styles as well. I really want to work on learning how to cook Swedish/Norwegian food, because that's one thing I never picked up on my own. I am dependent on my mum in that department and since I have moved away from home it is missed! :(
...
Ok, now I am hungry...
You're from Montréal? If so - go downtown and try Zyng, Hot & Spicy, Le Gourmet d'Orient, or any of the other restaurants along St-Denis or St-Laurent.. Hrm.. or if you are on Ste-Catherine East you can try U & Me, it's pretty decent. There are more Asian restaurants than you could ever possibly visit. :pQuote:
Originally Posted by DjRocca
Avoid Just Noodles and never ever go to a place with "buffet" in the name. :yuck:
That only would sound good if im stoned. I'll try to keep it in mind.Quote:
Originally Posted by M
It's General Tso's, and yes, its delicious.Quote:
Originally Posted by Kidnemo
when ever I'm in the city I goto Chinatown for some good authentic Chinese food. luckily, its right near the city centre, which is where everything else is.
Any fans of Thai food? I'm new to it, and it rocks my world.
My wife and I are both culinarily inclined. She gets to cook more than I do since she works out of the house though. I'd love to go to cooking school at some point. Maybe later in life when I'm ready to leave I.T. behind.
My fav cooking show is Good Eats, followed quickly by Ming Tsai's East meets West, and 30 Minute Meals. And of course, Iron Chef.
My wife does all the fancy stuff that takes hours on end, in addition to some quicker meals. I haven't had a red sauce (other than pizza sauce) out of a jar in 6 years. Every year she does an open house for friends as well as business clients around Christmas time, and it's amazing. It's all finger foods, but the selection is mind boggling. She'll easily have a dozen different cookies or desserts, and 2 or 3 dozen finger foods ranging from meatballs, to BBQ beef, to garlic shrimp, and on and on.
I do a lot of the simpler stuff. Give me some boneless chicken and some spices and give me 30 minutes. Strangely, out of all the stuff I can cook, my wife's favorite of mine is...grilled cheese!?! Go figure.
I recently whipped up a simple asian orange chicken. General guidelines: sautee boneless, skinless chicken breasts with a little sesame oil, and season with five spice poweder, thyme, salt, pepper, and what ever floats you boat. Next, peel and slice an orange or 2 (large chunks are fine), preferably a seedless variety. Put the orange slices in a small sauce pan. Next, mix in some soy sauce, fish sauce, honey, and hoisen sauce to the sauce pan. Add some water to thin it out a bit, then simmer the sauce to reduce. The sauce should be a little thick (as in coat a spoon) when it's done.
Once the chicken is golden brown and it's pretty much done, I like to take it out and chop it in to thin strips. Set the chicken aside. Hopefully you have some frozen stir fry veggies available to cook. If not, chop up some onion, green pepper, cabbage, broccoli, and carrots if you like. Stir fry them until they are almost tender, but still a bit cruncy. If you have some ramen or soba noodles, cook some on the side. Next, pull the plate together: Put the noodles on the plate, top with the veggies, then chicken, then drizzle the reduced sauce over the chicken.
I'd offer measurements, but I wasn't following someone else's recipe. :)
General Tso's chicken was actually developed by a a chef in New York I think. Was supposed to help Americanize Asian food or somesuch.
I love to cook, myself. I don't have many of the ingredients and such, and right now not even a TV, but I enjoy any chance to learn something in that area. My favorites are Ming Tsai, Good Eats, and Iron chef also. The Galloping Gourmet's old show also gets me as well.
Actually, I enjoy peanut butter and pickle sandwiches. I know it's not cooking, but I don't really have any recipes on hand right now.
I'm a suprisingly good cook.
My current favorite is a Chicken Parmesean recipe I stole from some master chef on Food Network.
You set up two bowls, one with an egg wash (one egg mixed w/ milk or cream) and another with 2 parts Parmesean cheese and 1 part flour...
Get two breasts of Chicken (or one large one) and pound them to a pan-fry-able thinness (1/2 inch?) and submerge them in the egg wash, then transfer them to the parmesean.
Then fill a skillet about an inch with oil (i use regular vegetable, but only because it's the only thing i have) and get it hot and throw the chicken in there "until it's done".
I then serve it over a bed of pasta with lots of cheese over the chicken, and then pour boiling hot marinara sauce over it.
Such a fantastic, yet simple recipe.
I'm also a big fan of stir frys and meat/pasta dishes. I tend to use only skillets because baking just takes too much planning.
FirstBlood, that sounds like the recipe Racheal Ray did on 30 Minute Meals recently. My wife made that last week and it was delish! :)
Do like I do, keep a lot of chicken handy around the house. You can do a lot of easy stuff with chicken breasts. With just some simple ingredients you can make different stuff easy and keeps things interesting. Eggs are good to keep around for an ingredient for other things.Quote:
Originally Posted by station82o
Yea I think I've had that chicken in red sauce too. I had a friend take me to a little Thai restaurant like the one you described kidnemo. I want to go back to that place cause it was soooo good.
arjue, yea I'm a Thai food fan too. I did some thai cooking last quarter in internation cooking class. I have a whole packet full of recipes if you need any.
Firstblood, baking isn't all that hard really. You can pan fry or saute' up some meat to give it a good color or desired look, then put it in the oven right after to finish it off and make sure its cooked the right temp, or further the browning. I bake a lot, I just assemble and put it in the oven and its good to go.