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Can We Save the Honey Bees and Eat Seriously Delicious Ice Cream? Yes, We Can
Hay seyo--
If I could swing it, do you think this would work 33 stories up in the air? Vegetation would be 1/4 or less mile away.
I'm such a hopeless dreamer!
Happy National Pig Day
All hail to the PIG!! All of the boar and sow! Inners and outers! The WHOLE HOG literately !!!!!
HAPPY NATIONAL PIG DAY Y'all
Does anyone know how to make pork fried rice?
chiff0nade is right on with his hints.I suggest you roast your pork after several hours of bathing in an Asian marinade (soy,hoisen,5 spice powder,etc.).Also, as you toss the final fry, add a dash of seseme oil,1/2 t. garlic, 1 t. sugar or MSG, and a dash or two of soy sauce.
You mention only two veggies. I am sure you would enjoy the many others that you find in most fried rice recipes. To wit:
finely chopped scallions, bamboo shoots, mushrooms.Add peas,broccoli floretts, baby leaf spinich, shredded carrots, cooked and shredded egg... on and on.... You will think you are in Canton!!! :- )
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Recent Comments | Response to Comments
Finally, Food That Won't Leave a Mess on Your Keyboard
Come on! Get real guy. Invest in a mini vac and chow down on real food.
Can We Save the Honey Bees and Eat Seriously Delicious Ice Cream? Yes, We Can
Hay seyo--
If I could swing it, do you think this would work 33 stories up in the air? Vegetation would be 1/4 or less mile away.
I'm such a hopeless dreamer!
Happy National Pig Day
All hail to the PIG!! All of the boar and sow! Inners and outers! The WHOLE HOG literately !!!!!
HAPPY NATIONAL PIG DAY Y'all
Does anyone know how to make pork fried rice?
chiff0nade is right on with his hints.I suggest you roast your pork after several hours of bathing in an Asian marinade (soy,hoisen,5 spice powder,etc.).Also, as you toss the final fry, add a dash of seseme oil,1/2 t. garlic, 1 t. sugar or MSG, and a dash or two of soy sauce.
You mention only two veggies. I am sure you would enjoy the many others that you find in most fried rice recipes. To wit:
finely chopped scallions, bamboo shoots, mushrooms.Add peas,broccoli floretts, baby leaf spinich, shredded carrots, cooked and shredded egg... on and on.... You will think you are in Canton!!! :- )
I would like to win a life-time supply of _____
This is so tough. I am tempted to say simply Cannolli... but no no... my final say is...
a years supply of all of the above!
Seriously Delicious Giveaway: Zingerman's Gift Certificate
So hard to choose!!!! But if I must...BLUE! BLUE!! Anything and everything BLUE!!!
Cook the Book: 'The Bacon Cookbook'
Just bacon and bacon wrapped anything!!
Cook the Book: French Cheese and Bacon Puffs (Gougères)
This sounds soooo delish! Can't wait to try this. Would this recipe work with blue cheese? OR does anyone have a similar puff recipe using blue cheese(with or w/o bacon)? I've been looking for years off and on.
meanwhile I will be dealing with the gruyere already in my frige!!!
Your favorite Thanksgiving dish: If your holiday table had only one dish on it which would it be?
Hands down....Cornbread dressing, giblet gravy--optional, but cranberry sauce a must !!
Save me from Serious Thanksgiving angst!
Nix the bacon!!? Ouch!! Haven't you guys heard of beef and turkey bacon?? Everybody knows everything is better with bacon !
Wake up and smell the bacon!!!
Cook the Book: Olive Oil and Sherry Pound Cake
Sounds like a most unusual and fascinating recipe! I will definitely try as soon as I replenish my dwindling supply of olive oils.SOON !!
Best Cream-filled Donut in NYC is Currently Not Available
rogerf dahling! I wholeheartedly agree. Everywhere here, unless they are constantly cooking, one must track to a shop when cooks are baking for the day ie at some ungodly wee wee hour of the morning.
How Do You Eat Your Bagel?
Thanx Ed and all the commenters for all the interesting bagel experiences shared here.
I live in the midwest, and can rarely experience a real NY bagel. I have to travel to some remote bakery to find a barely passable excuse for a wonderful classic. I simply refuse to have another Dunkin Donut or supermarket blah. How I long for a FRESH PLAIN or POPPY SEED w/creme cheese and properly sliced LOX !!!! Fellow foodies do weep for me :-(
Cook the Book: 'Southern Belly'
Southern Fires in the Big D...no not Dallas! Detroit!!! LOL
Short ribs of beef to die for---and all the usual down South sides--sweet potatoes,mac & cheese, collards,fried corn, potato salad,cabbage,etc., etc.,
I am too hungry to think of them all...fish,steak,chicken--fried,baked,stewed and w/dressing! on a holiday, don't bother without reservations.
Cook the Book: Nassau Grits
Must try this recipe!! It will be an exciting departure from my usual cheese grits.Do you drain the canned tomatoes?
We're Giving Away a Truly Great Steak This Weekend
Hands Down...Carl's Chop House...a Detroit landmark where blue ribbon awards abound for aged prime beef.
I always order small portioned sides--salad w/Roquefort dressing,grilled veggie,plain butter only baked potato, and bone-in rib eye,medium rare w/ sauted mushrooms.
Actually, when in steak heaven, I aim to focus on the meat! Any other acoutrements and dessert are unnecessary.
Sunday Night Soups: Beef Chili con Carne With Meat (Gurgling Cod Remix)
Sounds veeerrry interesting! I must try this for my apt. "couch gate" party. U R absolutely right about your cook the day before advice. YUM!!
Cook the Book: 'Eat This!' on Hot Dogs
Yup ! No dog like a Chicago Vienna dog w/everything on.( including French fries [South side Chi town])
When purchasing this kitchen item, money is no object....
I have a modern mixer w/ a bundle of assories that does everything.But I will never give up my old KitchenAid mixer. I purchased it for my mother 50 years ago--- yes you read right-- 50 years ago! When she passed away, I had it back--still in great shape !
I also treasure my two well seasoned well guarded cast iron skillets; I'm always in the market fo more cast iron ware (used of course). I've had much more but some foodie-ass cook(s) manage to abscound with my treasures.Oh well, "Dems da Breaks in dis busness"
Rainy day food?
All of above comments are great!!
So I'll simply add:
Anything Mexican
Anything Italian
(Actually) Anything Ethnic works !!
Favorite Brand and Flavor of Potato Chips?
If you get a box lunch at Honey Baked Ham, they offer a great chip--Cape Cod--I think. For dipping, Ruffels is a plus. And for every day snacking or go with anything and everything chip, you cant beat good ol' greasy Jay's. Lays-- any kind runs a close second 'tho.
E.V. Oh No! Fraud in the Olive Oil Business
Oh My God!!! What's a consumer to do these days??
Stupid food myths.
WOW ! You guys have me sooo confused! grams,milligrams,percentages, fats,cholesterol,daily intake, etc. !! I personally do not have high cholesterol, but those I care about have. And we all love shellfish! I am not privy to nutritional values and measurements, but I like to keep up on healthy cooking and eating. Can anyone give me some simple ,plain talk about this? (like "Shellfish Values for Dummies") : - ) ?
Tamales! Who else loves them?!
Jennefur!! tamales R a multi-ethnic soul food! Eat them any way you like!
They are often served with toppings--chili, salsa,cheese,hot sauce,etc., so a fork is in order probably.
As kids (and grown ups) we ate them hand to mouth out of the shuck or scraped out w/ fingers--still the best way!!!
I would like to win a life-time supply of _____
Parmigiano reggiano.
I would like to win a life-time supply of _____
scallops. or serrano ham.
I would like to win a life-time supply of _____
a lifetime supply of filet mignon would be the greatest. perfect for BBQ's. cooked medium rare. best cut of meat there is, no question.
Question of the Day: What's your favorite breakfast?
@BigD I want to marry you!
Tamales! Who else loves them?!
My ex-boyfriend's mother makes wonderful tamales elotes, fresh corn tamales. It seems that there is little masa and mostly fresh corn, some of it run through a food processor or blender. Then wrapped in fresh husks and steamed. She serves them with a thin, red, hellishly hot sauce and, just for us tender tongues, sour cream. That is what summer tastes like!
Tamales! Who else loves them?!
Hey Joturtle
Any chance you'd share your Aunt's hot tamale recipe?
I've haven't been able to find an authentic one anywhere.
Thanks
Cook the Book: Nassau Grits
When my mother (who's from P'cola) makes it, I'm pretty positive she lets the juice in, because it's a reddish-orange color.
This is a great recipe.
Question of the Day: What's your favorite doughnut style?
please , can anybody help me, since Hurricane Katrina, I had to relocate up north, i miss my apple fritters soooo much from tastee donuts,
Does anybody have recipe?????????/ thanks
Happy National Pig Day
*MOAN* I had an orgasm looking at all that bacon-related goodness...
And now I'll have even better excuses for bacon on Sunday mornings.
@joturtle: Aye, ALL HAIL THE PIG!
Happy National Pig Day
Isn't it enough that we already celebrated ground hog day last month?
Does anyone know how to make pork fried rice?
I always begin with 4 strips of bacon in an iron skillet. Bacon's crumbled on top at the end. Next, I saute onions in the bacon grease, then fresh snow peas, then the day old rice, soy sauce. When quite hot, dump in a handful of peeled shrimp and cook just till pink. Stir in the beaten egg, turn into a bowl, sprinkle the crumbled bacon on top.
MM
Does anyone know how to make pork fried rice?
chiff0nade is right on with his hints.
Um...I'm female. Carry on.
Does anyone know how to make pork fried rice?
I always add toasted sesame oil when I make it at home.
Does anyone know how to make pork fried rice?
I'm Chinese and I agree with most of the above comments.
- definitely start with day-old rice
- marinate the pork beforehand, overnight if possible
- get your pan/wok extremely hot before adding oil (use an oil with a high smoking point), let that get hot too before adding ingredients
- if you're not roasting your pork, fry it first and remove from pan
- next go your aromatic ingredients (garlic, ginger, hot peppers) for a flash fry before the veggies
- when veggies are softened (wouldn't be long for sprouts), add rice
- make up a sauce: could include soy sauce, broth (useful if your rice is starting to get really dry), oyster sauce, fish sauce and spices (5 spice powder, curry powder, etc)
- add to the pan along with the cooked pork
good luck!
Does anyone know how to make pork fried rice?
The one thing I know about fried rice is that you have to start with day old rice. Freshly made rice is too wet, I think, and doesn't end up frying up the way you expect it to.
I would like to win a life-time supply of _____
Cold, cooked, split lobster. Oh yeah. That and skirt steak are the only two food items I don't think I will ever tire of, and the lobster has the supreme benefit of zero actual work on my part. And I do so love it.
Great question JEP.
Cook the Book: French Cheese and Bacon Puffs (Gougères)
These were really good and easy to make. In the future I'll use more bacon and cheese though.
Cook the Book: 'The Bacon Cookbook'
Thank you for participating and congratulations to our winners:
Natalie
Josh Baugher
kitchengeeking
Lakupo
crafty
Cook the Book: 'The Bacon Cookbook'
Bacon egg and cheese on a roll
Cook the Book: 'The Bacon Cookbook'
almost anything at all, really.
Cook the Book: 'The Bacon Cookbook'
Spinach, bacon and mandarin salad!
Cook the Book: 'The Bacon Cookbook'
Fresh green asparagus wrapped in bacon an cooked on the grill until the bacon is crisp.
Cook the Book: 'The Bacon Cookbook'
my favorite bacon dish is bacon...plain
Cook the Book: 'The Bacon Cookbook'
I keep kosher now, but when I didn't - bacon wrapped dates at a tapas bar.
Should I win a copy, I have the perfect friend to gift the book to.
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Come on! Get real guy. Invest in a mini vac and chow down on real food.