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.
Come on! Get real guy. Invest in a mini vac and chow down on real food.
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!
All hail to the PIG!! All of the boar and sow! Inners and outers! The WHOLE HOG literately !!!!!
HAPPY NATIONAL PIG DAY Y'all
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!!! :- )
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!
So hard to choose!!!! But if I must...BLUE! BLUE!! Anything and everything BLUE!!!
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!!!
Hands down....Cornbread dressing, giblet gravy--optional, but cranberry sauce a must !!
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!!!
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.
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
*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!
Isn't it enough that we already celebrated ground hog day last month?
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
chiff0nade is right on with his hints.
Um...I'm female. Carry on.
I always add toasted sesame oil when I make it at home.
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!
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.
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.
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