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How to make fried rice like they do at Chinese takeout?
tablespoon of oil into VERY HOT wok, bacon sliced into tiny pieces - cook until bacon is just starting to brown. Add your favorite veggies (I usually use onion, bell pepper and cabbage - all cut into small cubes). As soon as the veggies start to soften reduce the heat to low and push them to all to one side - add 1-2 lightly beaten eggs to the free area, and cook until they are not runny, then mix with the veggies and bacon. Add 1-2 day old rice to the mix and stir until everything in incorporated. While mixing the rice I add soy sauce, dash of salt and pepper, chipolte seasoning, and of course a dash of sesame oil.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
Living in China the kitchens in apartments can be painfully small - and my kitchen is no exception (150 sqm with approx 2 of those precious sqm dedicated to the kitchen). I have 2 burners and a toaster oven, but manage to cook for 15+ people on a regular basis, and managing a small space with limited cooking instruments has made me a much better cook...
Oh crap, the dog ate the....
I can attest to how quickly greyhounds can eat unsupervised food. My mom had purchased an entire filet mignon strip, had cut 4 beautiful 3" steaks from it (leaving them on the cutting board in the middle of the kitchen), and proceeded to answer the phone - turning her back for literally 2 milliseconds - only to turn around and watch Nate finish off the last of all 4 steaks. His thanks for such an incredible meal? Throwing them up in the yard 5 minutes later. Believe me when I say that I gathered it up to try and salvage a stew out of the semi-digested pieces - of course my gag reflex brought me back to my senses.
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Recent Comments | Response to Comments
Anyone cooking up Mardi Gras?
We had a big Mardi Gras party here last night in Chengdu - I cooked gumbo for about a 100 people (with the help of a true coon-ass of course), and we boiled 100kg of crawfish. I still have a hangover, great night!
How to make fried rice like they do at Chinese takeout?
tablespoon of oil into VERY HOT wok, bacon sliced into tiny pieces - cook until bacon is just starting to brown. Add your favorite veggies (I usually use onion, bell pepper and cabbage - all cut into small cubes). As soon as the veggies start to soften reduce the heat to low and push them to all to one side - add 1-2 lightly beaten eggs to the free area, and cook until they are not runny, then mix with the veggies and bacon. Add 1-2 day old rice to the mix and stir until everything in incorporated. While mixing the rice I add soy sauce, dash of salt and pepper, chipolte seasoning, and of course a dash of sesame oil.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
Living in China the kitchens in apartments can be painfully small - and my kitchen is no exception (150 sqm with approx 2 of those precious sqm dedicated to the kitchen). I have 2 burners and a toaster oven, but manage to cook for 15+ people on a regular basis, and managing a small space with limited cooking instruments has made me a much better cook...
Oh crap, the dog ate the....
I can attest to how quickly greyhounds can eat unsupervised food. My mom had purchased an entire filet mignon strip, had cut 4 beautiful 3" steaks from it (leaving them on the cutting board in the middle of the kitchen), and proceeded to answer the phone - turning her back for literally 2 milliseconds - only to turn around and watch Nate finish off the last of all 4 steaks. His thanks for such an incredible meal? Throwing them up in the yard 5 minutes later. Believe me when I say that I gathered it up to try and salvage a stew out of the semi-digested pieces - of course my gag reflex brought me back to my senses.
Sunday Brunch: Ina Garten's Hashed Browns: Best Ever?
I make a similar bacon potato hash - cube about 3 med potatoes, a whole onion, and a heaping portion of cubed bacon. High heat, a little olive oil and in first the bacon - once it has just started to brown in goes the potatoes and onion, with a heaping spoon of salt. Flip it every other minute until all the potatoes are browned on all sides (flipping is the key - don't even use a spatula) - make sure to season it with whatever just as the potatoes start browning. Turn the heat to it's lowest setting and crack 4 whole eggs on top. Cover, and cook until eggs are the consistency you like...
Top Ten Worst Halloween 'Candies'
I have to say that I still love Smarties - I drive the misses crazy because when we are back in the US and find ourselves within 100 meters of a candy store I always find a way to buy at least 5 pound of em...
What Does Michael Phelps Eat for Breakfast? More Stuff Than You Eat All Day
@BrooklynBrownie: I couldn't agree more - life would be sweet (no pun intended) if I could eat like he does. Unfortunately the 5 kilos of bacon grease sitting around my mid-section dictates a life of moderation...
What Does Michael Phelps Eat for Breakfast? More Stuff Than You Eat All Day
As a former swimmer myself I can attest to his diet - what you have to understand is that he is training for at least 6-hours a day (probably swimming in excess of 8 miles/day) and is burning every single one of the calories he takes in. He is eating these meals between practice sessions so he will have reserves for energy and muscle development (and so he doesn't have a lump of food in his gut while in the pool).
We used to freak people out when we went to Micky-D's after practice and eat 4-5 big macs 2 large fries and a couple apple pies for lunch (this was of course back in the day when Micky-D's was still good for you - ). And don't even get me started on the pasta dinners we would have the night before swim meets...
Sunday Brunch: Childs' Wheat Cakes
Can't thank you enough for this recipe - living in China I cannot find buttermilk, and have been searching for a recipe that was as good without it (and was not some off the shelf mix). We just finished our second batch!
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
Freshly sliced ham fried in a pan with a touch of olive oil, then topped with cheese. I lightly toast the bread then add mayo, spicy brown mustard, a light dusting of brown sugar, then onion and lettuce.
Top Ten Worst Halloween 'Candies'
I disagree about a lot of the candy items mentioned here.
I, for one, LOVE the fun-sized (or mini, if you prefer) candies. It's a tiny bit of something insanely tasty, enough to give pleasure without causing tummy pains. When I was a young'un and I went trick-or-treating, one house gave out mini Clark bars. Yum-o-delish! I polished those off first.
I think the chewy peanut butter kisses taste absolutely divine.
Candy corn, I think is plenty of tasty, as are the candy pumpkins made of candy-corn base. Think little dollops of hardened cake-frosting.
As for apples and raisins, those I didn't mind in the least.
However, some items, I do agree about.
Toothbrushes -- a boring reminder
Religious pamphlets -- disappointing and WEIRD to boot.
Packages of "normal" food -- oh, for crying in Manhattan, what kid wants to receive a can of baked beans or a box of oat bran in his little plastic jack-o-lantern.
One time I received cough drops -- and not the Ludens or Pine Bros or Smith Bros or F&Fs, which are tasty and could pass as hard candy (as can the Ricolas). These were nasty little green pellets that were -- and tasted like -- MEDICATION. Like I said, for crying in Manhattan! For crying in Manhattan, Chicago, and San Francisco
Oh well. At least I didn't get a ROCK
Top Ten Worst Halloween 'Candies'
If I didn't live in an apartment building with no kids in it I'd be giving out and full sized candy bar AND a red bull to every kid. HAHAHA!!! HALLOWEEN IS FOR KIDS! SUCK IT PARENTS!
What Does Michael Phelps Eat for Breakfast? More Stuff Than You Eat All Day
okay... i am 13 years old and swim quite a bit in fact... i swim for the CJACs, The Barracuddas, Driftwood, and Ranney School Swim Team, year long. i love training and even though i only way 87 lbs, i still eat about 4,000 calories a day. i am still training for the 2012 olympics because i have beaten 9 Junior Olympics records and gotten golds in every event i traine d for including the 100 Butterfly which takes a lot of calories to swim. Every night before practice you eat tons and tons of emty calories... but you get used to it!!!
Anyone cooking up Mardi Gras?
Labcab, +5 for the Abita Amber!!!
Anyone cooking up Mardi Gras?
I would love a king cake!
@schmoosey - And that fried chicken would be nice, too. Mm!
Anyone cooking up Mardi Gras?
@sooz--funny I made that same ( I think) recipe Sunday night and am about to have the leftovers for lunch
Barbecued shrimp and a baguette for us tonight. And some bourbon I'm sure.
Anyone cooking up Mardi Gras?
Chicken and sausage gumbo here.
I got the recipe from Food Network. I think it's Emeril's. (not really sure)
Involves the whole 45 minute roux thing and is really good!
I'm off tomorrow so will start at about 2:00.
I really want to attempt a king cake but I don't think that will be feasible.
Next year, I hope.
Happy Mardi Gras!
Anyone cooking up Mardi Gras?
A good friend has invited me and mine to a Mardi Gras potluck dinner: I'm bringing jambalaya, and contemplating also possibly making a king cake. (So a thank you @MakeARoux for the link -- Now I've got somewhere to start!)
Anyone cooking up Mardi Gras?
I hosted a Mardi Gras party last night here in Indiana (my husband and I recently moved from New Orleans). I cooked up some red beans and rice, shrimp po'boys and a dear friend sent us a king cake. I also made some pecan lace cookies.
Frozen hurricanes and Abita Amber, special ordered from our local liquor store, kept everyone happy!
Top Ten Worst Halloween 'Candies'
if you lived in a wealthy neighborhood you'd know that the richest homes generally give the worst treats. in fact, sometimes they even post armed guards to keep the kiddies away.
Top Ten Worst Halloween 'Candies'
Necco wafers aren't chalk for chrissakes...they're just DUSTED with chalk! Once you suck that off, they're mighty tasty...especially the ones that taste vaguely like clove. Who's with me???!!!
Top Ten Worst Halloween 'Candies'
Necco and tootsie rolls are my favorites...
Top Ten Worst Halloween 'Candies'
i gauged my take on halloween on how many smarties I got - the more the better! Neccos and smarties are not the same thing... I'm with you on the candy corn though - in all its forms including those little pumpkins
How to make fried rice like they do at Chinese takeout?
Oh -- and you don't need a wok, either.
How to make fried rice like they do at Chinese takeout?
These things are true:
Use cooked rice, refrigrated for at least 24 hours
Have everything prepped ahead of time
Use a minimal amount of oil
The pan needs to be very hot
These things are not true:
Lack of BTUs on home stoves prevent this from being made successfully
Asian cooking is called "oriental"
Chiffonade basically nailed it. The whole "PARBOILED RICE" thing? Meh, I wouldn't personally go there. It may be idiot-proof, but then again, I'm no idiot and I don't intend to settle for second-best.
Don't let anyone tell you that you can't make perfect fried rice at home. That's a BS line that professional cooks will tell you. Just mind the details.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
I rarely cooked when I lived in a studio apartment with a small kitchen where there was no counter. The fridge, stove, and sink took up all the space. Okay, maybe there was a 1/4" of counter space between the stove and the sink. It wasn't the cooking itself that are a nuisance, it was the prep work and cleanup.
In my new apartment, where I have an actual counter, I cook all the time.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
pretty strong consensus here and I totally agree. I had four tiny burners in a tight hallway in my first apartment, and I have four slightly larger burners and a small counter in my current place. Hosting dinner parties is definitely possible and there are no limitations if you plan creatively.
Oh crap, the dog ate the....
My beloved, late, dainty and ever-so-ladylike Siberian Husky adored wine and coffee. A wineglass or cup of coffee on the table was not safe...mind you, she never knocked over a glass or cup and never spilled a drop. We took to placing wine and coffee on the top of the rolltop desk in our living room. Her Spaniel-Poodle cohort, on the other hand, was "he-of-the-cast-iron-stomach", ingesting anything and everything he could find. My stepmom's dog would eat jalepeno peppers straight off the plant with no ill effects.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
I learned to cook in a 1970 Silver Streak trailer that was 8' wide and had two propane burners. No, a kitchen is not an excuse.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
Although I would love to have a gorgeous kitchen with custom cabinets, granite countertops and a professional grade oven, etc., that's not my current reality. I have one of the ugliest, most user-unfriendly kitchens I've ever experienced. However, I still love to cook and everything is functional, if not slightly tempermental. When I get my dream kitchen, I'll just appreciate it that much more! In the meantime, there isn't anything that I can't create in my ugly kitchen and I'm still having fun!
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
No excuse at ALL. I prepared a dissertation defense party for my roommate, for 40+ guests, when we shared grad student housing that included a minuscule kitchen, with one of those ridiculous stoves that won't even fit a roaster pan in the oven, and that had exactly 10 inches of counter space. I cooked for a week and did some serious planning ahead to maximize space, but it was epic. EPIC.
If you want to cook, you'll be able to cook. I confess to feeling somewhat defeated by electric burners, but not counted out!
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
I think having a nice, well-stocked kitchen makes cooking more pleasurable. I know that I used to cook a lot more when I had more counter space. Now I'm in a cramped apartment that barely has enough room to set a cutting board down (literally), so I don't get as excited about cooking. The small space doesn't prevent me from cooking, but it certainly makes it a lot harder. That said, sometimes the challenge is fun. Like when I cooked an entire Thanksgiving dinner in a stove just big enough to fit the bird... But I still think that having a nice big kitchen makes for an overall better daily cooking experience.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
I as well have noticed that everyone I know with a huge kitchen never uses the thing. Just once I'd dare them to fill up their entire kitchen island (the one that's bigger than my master bathroom) with something, anything...mass-produce wontons, cookies, SOMETHING.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
I grew up with a small kitchen (though I never thought it was small, per se; it was Mom's Kitchen, is all). My dad and mom seem to be pot collectors or something, because he wound up building out lots of shelves underneath the breakfast table he'd fashioned (as extra counter space) to put pots... but my mom, bless her because she refuses to cook for me now, cooked dinner 6 out of 7 days a week, I would even say more since some weeks she cooked every day. And it was good food - there were a few memorable incidents that come to mind, but overwhelmingly her food was excellent.
I now live in a typical NYC apartment so the kitchen isn't really big either, but I cook most nights, for one person alone (which seems to be a lot of people's excuses not to cook, also - "Why bother cooking for just one?" - uhhh, because it's yummy, duh!?). Kitchen size isn't the issue... like you said, it's about wanting to.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
My husband and I rent an extremely tiny, oppressively overpriced apartment on Manhattan's Upper West Side, and of course, our kitchen-living room-dining room-multipurpose room follows size-appropriate- suit. Our small kitchen "wall' is compact; perhaps what brokers and bachelors might call "charming" and what tinkering chefs or chefs-to-be would deem "impossible". Our committment to keep the Jewish laws of Kosher necessitates that we keep two sets of pots, pans, dishes and utensils packed within our seemingly nonexistent storage space in the kitchen area. It's almost as if our miniscule kitchen is two baby kitchens in one....
Despite this, we have grown quite fond of our oven, which almost bursts when filled with two 9x13 pans, and our pre-school sized fridge (which doesnt allow room for leftovers of any significant proportion). We entertain at minimum on a weekly basis. Though preparing a multi-course meal requires careful planning and strategizing around insignificant prep and cooking space, we are learning to enjoy the challenge of forethought and the creativity these limitations demand of us. Of course, if given the opportunity, we would gladly trade in our cozy stovetop for a generous Viking range, but working around this space is a only small sacrifice to make for the opportunity to live in NYC.
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We had a big Mardi Gras party here last night in Chengdu - I cooked gumbo for about a 100 people (with the help of a true coon-ass of course), and we boiled 100kg of crawfish. I still have a hangover, great night!