Topic: If you are not, right now, eating homemade fried chicken and fried okra...
Meta !PARAdoxiHw started this discussion 13 years ago #26,585
then I genuinely pity you.
(Edited 1 minute later.)
Mistadobalina !MZclmh0sIk joined in and replied with this 13 years ago, 4 minutes later[^] [v] #401,822
> eating chikkin and orkra
> dead of morning
you wouldnt by any chance require a scooter to move would you?
> dead of morning
you wouldnt by any chance require a scooter to move would you?
Meta !PARAdoxiHw (OP) replied with this 13 years ago, 4 minutes later, 8 minutes after the original post[^] [v] #401,823
@previous (Mistadobalina !MZclmh0sIk)
I walked 5 miles today so... no.
Yes, it is an odd thing to eat at 5am but I'm semi-drunk and hungry.
I walked 5 miles today so... no.
Yes, it is an odd thing to eat at 5am but I'm semi-drunk and hungry.
(Edited 46 seconds later.)
kook !!32zdfdzi+ joined in and replied with this 13 years ago, 6 hours later, 6 hours after the original post[^] [v] #401,865
Who made it for you?
HaikerensGuide !0VegJ9Jl.Q joined in and replied with this 13 years ago, 1 minute later, 6 hours after the original post[^] [v] #401,866
> expect henn
> get meta
> get meta
henn joined in and replied with this 13 years ago, 2 hours later, 8 hours after the original post[^] [v] #401,916
> expect fatfuck 2.0 Walter Jr.
> get meta
> get meta
HaikerensGuide !0VegJ9Jl.Q replied with this 13 years ago, 2 minutes later, 8 hours after the original post[^] [v] #401,922
Anonymous F joined in and replied with this 13 years ago, 1 minute later, 8 hours after the original post[^] [v] #401,923
i love fried okra
i love preparing and to watch people prepare okra
henn replied with this 13 years ago, 1 minute later, 8 hours after the original post[^] [v] #401,926
HaikerensGuide !0VegJ9Jl.Q replied with this 13 years ago, 1 minute later, 8 hours after the original post[^] [v] #401,928
Syntax joined in and replied with this 13 years ago, 43 minutes later, 9 hours after the original post[^] [v] #401,945
Probably did not taste okra until I was maybe 40Love it regular and slimy and of course in Gumbos Gumbos Gumbos.
Fried is great but not so healthy.
kook !!32zdfdzi+ replied with this 13 years ago, 10 minutes later, 9 hours after the original post[^] [v] #401,950
Anonymous G replied with this 13 years ago, 10 minutes later, 10 hours after the original post[^] [v] #401,954
@previous (kook !!32zdfdzi+)
Impossible for me to say. My MoM is a terrific cook. Pure Hungarian background n raised Orthodox until she as invited to breakfast with a gf and one taste of bacon converted her in total.
Growing up early on in a mixed LA hood with Mexican Black and Gypsy neighbors my MoM wood trade recipes. So she learned and served real often Chile Relleno's. Stuffed more like a stuffed pepper with meat then all cheese and I sure make a version that knocks me and friends OUT - Lot of work but I make days worth unless friends pop on and raid the frig.
Travel world wide I picked up so many dishes to cook and picking out say my last meal in prison for killing a Child Molester (scenario I have thought of) That wood be tough real tough.
Bouillabaisse ala Julia Childs which I keep telling myself never to cook again and did recently - Hell its hours n hours to just buy the fish and multiple places and the prep tyme -
But probably a mixed Sea food dish wood b my fav over all - Gumbos of course
Fish Seafood Chile Relleno's - Street Tacos in Mexico and I do my own home version including finally after many years I have figured out how to make the real Rojo Chile
Like real Garlic bread - More simple the more better. Just did my 1st Turkey Pot Roast but will not eat until maybe Sun or Mon.
YOU?
Impossible for me to say. My MoM is a terrific cook. Pure Hungarian background n raised Orthodox until she as invited to breakfast with a gf and one taste of bacon converted her in total.
Growing up early on in a mixed LA hood with Mexican Black and Gypsy neighbors my MoM wood trade recipes. So she learned and served real often Chile Relleno's. Stuffed more like a stuffed pepper with meat then all cheese and I sure make a version that knocks me and friends OUT - Lot of work but I make days worth unless friends pop on and raid the frig.
Travel world wide I picked up so many dishes to cook and picking out say my last meal in prison for killing a Child Molester (scenario I have thought of) That wood be tough real tough.
Bouillabaisse ala Julia Childs which I keep telling myself never to cook again and did recently - Hell its hours n hours to just buy the fish and multiple places and the prep tyme -
But probably a mixed Sea food dish wood b my fav over all - Gumbos of course
Fish Seafood Chile Relleno's - Street Tacos in Mexico and I do my own home version including finally after many years I have figured out how to make the real Rojo Chile
Like real Garlic bread - More simple the more better. Just did my 1st Turkey Pot Roast but will not eat until maybe Sun or Mon.
YOU?
(Edited 1 minute later.)
kook !!32zdfdzi+ replied with this 13 years ago, 7 minutes later, 10 hours after the original post[^] [v] #401,958
Syntax replied with this 13 years ago, 21 minutes later, 10 hours after the original post[^] [v] #401,963
@previous (kook !!32zdfdzi+)DAMN JUST DAMN
Well I did say Seafood. Totally in love with Japanese food. Chinese - I took Chinese cooking classes UCLA Extension for a few years.
You no Pho?
Sushi of course but usually I now end up eating more Sashimi then Sushi. Only once made a large mix of Sushi and made a bad mistrake - one does not use the wrong soy sauce and I used wot I had on hand.
All that work and it was ok but just ok - after all with Sushi that dip in Wasabi n Soy best be great or it messes up that which goes in it.
Reminds me I need to buy some Saki next trip out of house.
kook !!32zdfdzi+ replied with this 13 years ago, 1 hour later, 11 hours after the original post[^] [v] #401,986
Syntax replied with this 13 years ago, 1 minute later, 11 hours after the original post[^] [v] #401,987
Curse?
Meta !PARAdoxiHw (OP) replied with this 13 years ago, 7 minutes later, 11 hours after the original post[^] [v] #401,988
kook !!32zdfdzi+ replied with this 13 years ago, 4 seconds later, 11 hours after the original post[^] [v] #401,989
@401,987 (Syntax)
Yes, like I'm doomed to a lonely, immortal existence. Wandering the land, not quite human, yet not animal. Searching for the only thing that will bring me eternal slumber. Pho noodles!
Yes, like I'm doomed to a lonely, immortal existence. Wandering the land, not quite human, yet not animal. Searching for the only thing that will bring me eternal slumber. Pho noodles!
Syntax replied with this 13 years ago, 4 minutes later, 11 hours after the original post[^] [v] #401,990
@previous (kook !!32zdfdzi+)
lol
I make various versions of Asian soups and use both the dry and fresh rice noodles. Directions on packages can be so fucked up. If followed on several the noodles end up a total mess.
> doomed to a lonely, immortal existence. Wandering the land, not quite human, yet not animal. Searching for the only thing that will bring me eternal slumber.
Pho great but not great nuff to move you from not animal to more human.
lol
I make various versions of Asian soups and use both the dry and fresh rice noodles. Directions on packages can be so fucked up. If followed on several the noodles end up a total mess.
> doomed to a lonely, immortal existence. Wandering the land, not quite human, yet not animal. Searching for the only thing that will bring me eternal slumber.
Pho great but not great nuff to move you from not animal to more human.
kook !!32zdfdzi+ replied with this 13 years ago, 1 minute later, 11 hours after the original post[^] [v] #401,991
Meta !PARAdoxiHw (OP) replied with this 13 years ago, 13 minutes later, 12 hours after the original post[^] [v] #401,994
@previous (kook !!32zdfdzi+)
More or less self taught. Years ago, I looked up how to make it on the net and I've been doing it since. Someday I'll post the recipe for the whole fora to enjoy.
More or less self taught. Years ago, I looked up how to make it on the net and I've been doing it since. Someday I'll post the recipe for the whole fora to enjoy.
kook !!32zdfdzi+ replied with this 13 years ago, 1 minute later, 12 hours after the original post[^] [v] #401,995
@401,990 (Syntax)
Hey who says that I want to be more human? Maybe if I eat enough Pho, I can finally get that prehensile tail.
Also, I have fucked up a wide variety of Asian noodles. Especially tapioca based. I dont know why.
Hey who says that I want to be more human? Maybe if I eat enough Pho, I can finally get that prehensile tail.
Also, I have fucked up a wide variety of Asian noodles. Especially tapioca based. I dont know why.
Syntax replied with this 13 years ago, 8 minutes later, 12 hours after the original post[^] [v] #401,997
@previous (kook !!32zdfdzi+)
>
> Also, I have fucked up a wide variety of Asian noodles.
I buy the mung bean noodles and yam based for Japanese dishes. As with tapioca a few seconds of over cook results in gummy texture.
But no kidding one brand of rice noodles I find in major Asian market says boil for 10 mins when the proper procedure is soak in only warm water. I did that 10 min boil and total dissolve lol
>
> Also, I have fucked up a wide variety of Asian noodles.
I buy the mung bean noodles and yam based for Japanese dishes. As with tapioca a few seconds of over cook results in gummy texture.
But no kidding one brand of rice noodles I find in major Asian market says boil for 10 mins when the proper procedure is soak in only warm water. I did that 10 min boil and total dissolve lol
(Edited 30 seconds later.)
kook !!32zdfdzi+ replied with this 13 years ago, 2 minutes later, 12 hours after the original post[^] [v] #401,999
Meta !PARAdoxiHw (OP) replied with this 13 years ago, 4 minutes later, 12 hours after the original post[^] [v] #402,000
@previous (kook !!32zdfdzi+)
I can make onion rings, buffalo wings, fried pickles, chicken fried steak -- really anything involving deep-frying. I can make fettucine alfredo from scratch, as well as spaghetti. I can bake all kinds of bread, cakes, etc from scratch. I can also of course make any recipe from a cook book.
I can make onion rings, buffalo wings, fried pickles, chicken fried steak -- really anything involving deep-frying. I can make fettucine alfredo from scratch, as well as spaghetti. I can bake all kinds of bread, cakes, etc from scratch. I can also of course make any recipe from a cook book.
kook !!32zdfdzi+ replied with this 13 years ago, 3 minutes later, 12 hours after the original post[^] [v] #402,001
@401,997 (Syntax)
Regarding the tapioca noodles. When I try to prepare them they are either rock hard, or stick together. Its sad because they are so pretty with green and red, and blue noodles.
Regarding the tapioca noodles. When I try to prepare them they are either rock hard, or stick together. Its sad because they are so pretty with green and red, and blue noodles.
Syntax replied with this 13 years ago, 15 minutes later, 12 hours after the original post[^] [v] #402,012
@previous (kook !!32zdfdzi+)
I wood have to hit web and books and books on Asian I have many of - Have you hit the web for info on cooking tapioca noodles - one thing I find about check of web is - When comments are avail they often add the how to and wot to avoid and how to do it more better.
It blew my mind when using the web on how hard it became to make the liquid red stuff that real taco shops and street taco makers use - called Chile Rojo but when looking up - the real stuff is made with water toasted dry red chiles a bit of roasted tomato or no tomato at all and in all cases some raw garlic added at the blending.
But on the web they show up to 9 other things to put in. Finding the low down did require asking around town people I wood run into - to narrow down how its really done.
One owner of a small shop in Mexico took me to the grill and showed me hands on the variations of what happens when one toasts the chiles a bit then more and more and how it changes the outcome.
Smoky vs no smoky flavor and that char brings out sugars to caramelize them even on a simple thin dry chile.
Tiny details that can make a world of difference - SO I Bet you can get your noodles most purrrfect.
@previous (kook !!32zdfdzi+)
I just gotta learn now to do Onion Rings - I fry very little but around HERE I cannot find decent Onion Rings.
I wood have to hit web and books and books on Asian I have many of - Have you hit the web for info on cooking tapioca noodles - one thing I find about check of web is - When comments are avail they often add the how to and wot to avoid and how to do it more better.
It blew my mind when using the web on how hard it became to make the liquid red stuff that real taco shops and street taco makers use - called Chile Rojo but when looking up - the real stuff is made with water toasted dry red chiles a bit of roasted tomato or no tomato at all and in all cases some raw garlic added at the blending.
But on the web they show up to 9 other things to put in. Finding the low down did require asking around town people I wood run into - to narrow down how its really done.
One owner of a small shop in Mexico took me to the grill and showed me hands on the variations of what happens when one toasts the chiles a bit then more and more and how it changes the outcome.
Smoky vs no smoky flavor and that char brings out sugars to caramelize them even on a simple thin dry chile.
Tiny details that can make a world of difference - SO I Bet you can get your noodles most purrrfect.
@previous (kook !!32zdfdzi+)
I just gotta learn now to do Onion Rings - I fry very little but around HERE I cannot find decent Onion Rings.