Forum Home
PC World Chat
Thread ID: 95341	2008-12-02 22:27:00	Let's Trade Some Recipes.............	SurferJoe46 (51)	PC World Chat

Post ID	Timestamp	Content	User
725301	2008-12-02 22:27:00	I like to cook and bake and when I do my wife heads for the hills because she knows that I don't clean up after . I also keep my recipes to myself and don't tell her so she asks me to cook a lot that way . I've been on a WOK binge lately and here's a Chinese entree that I recently cooked for the family . FIRST . . . . . . . . . . . . . . . . Chinese cooking is all about fresh meats and vegetables and sauces . SAUCES are the single most important part for true taste and aroma value . If you concentrate on the sauce-making process, you can even screw up the ingredient cooking time a little and still get away with it all . The sequence of the ingredients and the way they are added and the timing of adding them to each other are the results of food chemical reactions and need to be adhered to if things are gonna be edible . I use a wok and you should too if it's available for the high heat concentration and cooking in the center: Tangerine Chicken • 1 1/2 pounds boneless, skinless chicken (I like some white and some dark about 50%, cubed or sliced thin and room temperature . I like to leave some fat attached to the chicken meat as it adds a lot of flavor, but you can pull it off if you want or have dietary needs . • 1 teaspoon cornstarch . Flour will NOT work! • 2/3 cup medium-chopped yellow or white onion, not red or Bermuda onion! • 4 green onions, cut into 1-inch lengths . (I sometimes use scallions) • 2 teaspoons minced fresh ginger (Super Wal-Mart) • 2 tablespoons fresh (or diluted/frozen from concentrate) tangerine or orange juice • 2 tablespoons dark soy sauce . Kikkoman is the best . • 1 tablespoon Hoisin sauce* (Super Wal-Mart again or make your own . ) • 3/4 teaspoon white granulated sugar or 1 tablespoon of light corn syrup . • At least 1/2 bulb of garlic, separated/peeled/crushed & finely chopped • 2 cups vegetable oil • 2 tablespoons tangerine peel or orange peel cut into strips • 1 teaspoon white vinegar • 2 teaspoons sesame oil (I like to use a "ginger-tempered" oil, see note below) 1 . Combine chicken and cornstarch in a bowl . Set aside . 2 . Combine and toss onions in small bowl . Put ginger in another bowl and combine juice, soy sauce, Hoisin, sugar and mix well . Set these 2 bowls aside . 3 . Heat oil in wok to 225º-250ºF . Add chicken and cook until just after it loses pink color . Remove chicken and drain then place in a bowl . Pour out all but 1 tablespoon of oil from wok . 4 . Heat oil until very hot (325-350ºF) . Add peel . Add combined onions and stir-fry 20 seconds . At this point you can "splash" the onions with some chicken stock to steam them and make them set their colors without losing texture and flavors . 5 . Mix in chicken . Add juice mixture and stir-fry 30 seconds . 6 . Add vinegar and stir-fry 15 seconds . Mix in sesame oil and serve with white or fried rice on the side . I also like a cold white wine with this: 2-buck Chuck is just fine! LINK: . cbsnews . com/stories/2003/06/02/eveningnews/main556620 . shtml" target="_blank">www . cbsnews . com . To make a "ginger-tempered oil": Take at least 2 cups of peanut, sesame or corn oil brought to about 300ºF in either a pan or a wok and place a few pieces of sliced thin (and diagonally-elongated) 1/8" (@3mm) thick fresh ginger root into the oil . The ginger will rapidly rise to the surface and needs to cook until it just has started to change color on the inside of the cut root . The outsides will change to a dark brown first and this is the first notice that the ginger is going to change fast, and when it does remove the ginger pieces from the oil and let the oil cool down . Place oil in a sealable jar that is microwave-refrigerator proof for storage . To make Hoisin sauce: Ingredients: 4 tablespoons Kikkoman soy sauce 2 tablespoons smooth peanut butter or black bean paste 1 tablespoon honey or molasses or brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 2 teaspoons sesame oil 10-20 drops Chinese hot sauce, habenero or jalapeno to taste . 1/8 teaspoon crushed and finely ground black pepper . Directions: Simply mix it all together . At first, it doesn't look like it will mix — keep at it just a bit longer and it'll happen . One of the tricks of Oriental cooking is to have the ingredients that need to be mixed together — but not yet mixed with all the other ingredients — in separate bowls for instant access . You don't have to stop and fumble around with getting the ingredients when the cooking starts that way . Pre-mix any sauces and liquid ingredients too and I like to put them in individual small custard bowls for quick-dumping them into the wok when needed . A lot of wok-cooking is cook one item-remove it-cook something else-remove it-make a sauce-combine all other ingredients — so there's a lot of shuffling items around and cooking interruptions and a lot of dirty bowls . Woks are the best to cook with because of the concentrated-centralized heat in the very bottom of the pan, but you can use a wide-bottomed pan that allows you to cook in the center and pull the rest of the items to the side to keep them hot, but slow down the cooking process for a while .	SurferJoe46 (51)
725302	2008-12-03 02:00:00	Ingredients: * Dog- 400 g (they should be thinly cut to the width of approx. 0.3 cm); Asian pears- 100 g; green onions- 2 stalks; onions- 1/ 2. * Soy sauce- 4 Tbs; sugar- 1 Tbs; finely chopped green onions- 2 Tbs; finely chopped garlic- 1 Tbs; sesame seeds- 1 Tbs; sesame oil- 1 Tbs; black pepper- a pinch. Preparations: 1. Grind the Asian pears and the onions together. Then mix it well with the dog and leave it for about 10 minutes. 2. Add all the ingredients from number 2 and mix it to the dog. Mix it very well and then leave it to marinate for about 20-30 minutes. 3. Chop the two stalks of green onion and cook it on a pan with the dog. The dog should be cooked flat, and separately by strip.	pctek (84)
725303	2008-12-03 02:44:00	This recipe has been used a few times when I drove Buses in Europe . My Recipe for a good Sangria:- Get a big rubbish bin (plastic) and give it a bit of a wash (optional as nobody will know) (A real big one) Put a reasonably clean bin liner inside it . (who is going to know how clean it was after they have consumed a couple of litres of the stuff and spewed it all up again) Put in about 30 litres of CHEAP red wine in it - not the . 50 cents a bottle stuff go with about 1 dollar a bottle stuff . Put in about 6 litres of Fanta and about the same of lemonade just to sweeten it up a bit, part tonic/part lemonade works fine also (may add brown sugar if you use the 50 cent stuff) Now for each litre you have in the bin add a nip per litre of all of the following or just throw in the whole bottle . Vodka 43 gin bacardi contraux (try to get this one Duty Free as it is a bit expensive) DO not add things like whiskey or things that will give it a foul taste . Take your jandle/thong/flip-flop (or even a stick or something) off and stick your leg in and give it a stir . (jandle/thong/flip-flop = a rubber flat shoe worn in New Zealand, Australia, UK has a thong part that goes between your toes to hold it on with a strap down each side of your foot) OH I almost forgot the best bit . Do all the Spirits and Wine first about as long as possible before the party - at least a couple of hours and add to it a whole heap of cut up oranges, apples that sort of thing . The ladies seem to go for that but once it is soaked in the alcohol it is the strongest part - a real leg opener . Then let the party begin .	Bantu (52)
725304	2008-12-03 05:09:00	Ingredients: * Dog- 400 g (they should be thinly cut to the width of approx . 0 . 3 cm); Asian pears- 100 g; green onions- 2 stalks; onions- 1/2 . * Soy sauce- 4 Tbs; sugar- 1 Tbs; finely chopped green onions- 2 Tbs; finely chopped garlic- 1 Tbs; sesame seeds- 1 Tbs; sesame oil- 1 Tbs; black pepper- a pinch . Preparations: 1 . Grind the Asian pears and the onions together . Then mix it well with the dog and leave it for about 10 minutes . 2 . Add all the ingredients from number 2 and mix it to the dog . Mix it very well and then leave it to marinate for about 20-30 minutes . 3 . Chop the two stalks of green onion and cook it on a pan with the dog . The dog should be cooked flat, and separately by strip . I object to dog being used in this recipe and could we exchange that for 'possum, or similar road kill?	lakewoodlady (103)
725305	2008-12-03 07:32:00	I object to dog being used in this recipe and could we exchange that for 'possum, or similar road kill? Cat?	bob_doe_nz (92)
725306	2008-12-03 15:55:00	Cat?Rat?	Greg (193)
725307	2008-12-03 17:46:00	Mint sauce, since we have so many sheep. Chop up some mint leaves sprinkle with vinegar add sugar to taste, serve spread liberally over some roast lamb	gary67 (56)
725308	2008-12-03 20:52:00	I object to dog being used in this recipe and could we exchange that for 'possum, or similar road kill? Its a joke. Well sort of. Its Korean.	pctek (84)
725309	2008-12-03 21:00:00	Rat? Oi!	wratterus (105)
725310	2008-12-03 21:32:00	www.youtube.com Seemed appropriate...	--Wolf-- (128)
1 2