My local Chinese buffet makes the most amazing tempura fried mushrooms. They are sprinkled with some kind of salty-spicy reddish brown powder. I originally thought it might have been a type of chili powder, but it really isn't overwhelmingly spicy.
I know its a long shot, but anyone have any idea what it could be?
I've wanted to start cooking with quinoa for a while now, but I have no idea where to start!
I'd like some recipes, tips for buying, and any general advice you have for a quinoa novice.
Thanks in advance!
One of my mother's favorite dinners is a simple beef roast and egg noodles. I am looking for a good egg noodle recipe that can be done without a mixer or food processor. My google-fu seems to be failing me today.
My first time posting here, but I really need an answer for this question. I'm trying a fried chicken recipe where the chicken needs to be soaked in buttermilk and hot sauce for a few hours. I started it marinating, but then realized I won't be able to cook it until tomorrow afternoon. Is it okay (both in terms of food safety as well as flavor) to marinade it for 24 hours in the buttermilk?
Thanks in advance for the help! I was raised on fried chicken that was just dredged in flour, so buttermilk is new territory for me.
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