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02-10-2018, 08:05 PM | #136 | |
pie is never free
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One... the rice looks cold, and dry, and doesnt have nearly enough veggies Two, spritzing the green onions with water to make them look fresh is pissing me off Three, dont give me your four little green onion slices on the side like 'oh I just got done cooking and havent cleaned up yet!' I'm on to you, you photographer bastard! |
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02-10-2018, 08:13 PM | #137 | |
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02-10-2018, 08:32 PM | #138 |
You Sweetie!
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02-10-2018, 09:50 PM | #139 | |
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This time of year, whether we are cooking Asian or any ethnic food, I feel it's very important to incoporate a variety of root vegetables. Just today I ate a fair amount of celery root, sweet potatoes, onions and carrots all roasted with chili powder and topped with some poached eggs.
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02-10-2018, 10:20 PM | #140 |
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It's not quite fried rice but speaking of PF Chang's, they recently completely ruined one of my favorites there, the street noodles. It tastes basically like an Italian dish now. There's even freakin' tomatoes in it.
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02-10-2018, 10:30 PM | #141 | |
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I don't remember what I did here - seems I'd bought carrot matchsticks. However - If I were to cut them - I'd go lengthwise and half the whole carrot and then again - so essentially - quartering them, again, lengthwise - then I'd do a bias cut and concentrate on not going wider than 1/8 inch or thereabouts. Google bias cut carrots and image it - it'd be like that - only halved. Hopefully that's not too difficult to visualize. |
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02-10-2018, 10:34 PM | #142 | |
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If you have fresh ginger and garlic, along with a decent soy, it's the best ratio of flavor to ease of preparation out there. https://www.tasteofhome.com/recipes/...-beef-and-rice |
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02-10-2018, 10:36 PM | #143 | |
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I'd eat that. |
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02-10-2018, 10:38 PM | #144 | |
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02-10-2018, 10:45 PM | #145 |
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02-10-2018, 10:54 PM | #146 | |
pie is never free
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Dig into each shave a little bit, and create a good pile of them, then just chop up the slivers into something a bit smaller |
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02-10-2018, 11:20 PM | #147 |
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Anyone still use the mandoline?
I have good knives, but if I'm preparing more than a cup or so of any root veg, I break out the mandoline. |
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02-10-2018, 11:48 PM | #148 |
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02-11-2018, 05:10 AM | #149 |
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02-11-2018, 05:44 AM | #150 |
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just not that one....using a knife for doing a volume of root veggies turns fun into work. If I have any opportunity to break out the mandolin, I do.
I do not own a food processor just a little POS that goes on my stick blender it great for grinding dried ghost peppers. If I baked maybe I'd have one again but I don't do quantities anymore. Good, sharp knives are a must.
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