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Tinkersquash said:
Has no one heard of peas and carrots candy?! I used to love it when I was a kid.

http://www.candysconfections.com/140/products/peasandcarrotlg.jpg

Also... I want to hear people's favourite ways to use fresh spinach. Thank you!
Click to expand...

Never heard of it. Looks like Willy Wonka Fruit Runts.

http://www.candycraze.net/images/fruit-runts.jpg

Fresh spinach I just like in a salad...hard boiled egg with two dressing options. Peanut sauce-coconut milk mixed or a Thai sweet and sour with rice wine vinegar, plum sauce and cilantro.
 
Recidiva said:
Fresh spinach I just like in a salad...hard boiled egg with two dressing options. Peanut sauce-coconut milk mixed or a Thai sweet and sour with rice wine vinegar, plum sauce and cilantro.
Click to expand...
That sounds yummy. I've got the coconut milk and can make my own peanut sauce.
 
Tinkersquash said:
Too true. It's such a deeply satisfying combination of flavours, and I love how coats the inside of my mouth. YUM. Thanks for the idea :)
Click to expand...

You're welcome! Depending on the heat of the peanut sauce, a dash of Sriracha won't go amiss in the dressing either.

I load on the chopped peanuts and a handful of fresh cilantro.
 
tonight


scallions lightly sauted in butter, salt, pepper, pinch of hot pepper flake

pocketed boneless pork chops

stuff with scallions.



place on baking sheet, swipe it with your favorite asian marinade... I used some sesame garlic kinda thing.

add anything else you want to "umph" it up... I"m still on a limited budget :)


I put mine in the broiler for 8 mins on each side... and served it with steamed green beans with a little lemon butter.

mmmm.... american-ized pork negamaki!






QUESTION:
Besides - meatloaf, meat balls, shepherds pie, tacos, and stuffed peppers --- i need ideas for ground beef. I'm tired of these same few, I am in neeeds of something different !!
 
Dry Fried & Marinated Tofu!

Mmmm....
http://i37.tinypic.com/eiwdcm.jpg

Great for dishes that require deep fried tofu...exept without all that fat and oil. If you love that tofu you eat at the chinese restaraunt, and then try to recreate it at home, you know it well: tofu disaster. Slimy tofu that disintegrates into a flavorless mush. Blech! How do restaurants do it? This method uses dry-frying and marinating, resulting in firm, flavorful tofu without having to deep fry it.

Dry-Fried Tofu for Stir Fry​

Ingredients
• One 16 ounce brick of extra-firm tofu for every four people.
• Cutting board and knife
• Cloth Napkin or dish towel
• Teflon pan
• Spatula
• Prepared marinade in a bowl (see recipes at end for suggestions)

Preparation:

Tofu comes packed in water. Drain the tofu and cut it so that your pieces are a half an inch thick. For most recipes, you will want to then cut it into triangles, but some recipes call for strips.
Put the tofu pieces between two absorbent cloth napkins or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.

http://i35.tinypic.com/mt74ad.jpg


Dry-frying:

Use a Teflon pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry.

http://i34.tinypic.com/30as6ci.jpg

Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.

http://i34.tinypic.com/15ciyqw.jpg

Marinades​

Here are some example marinades that work well with dry-fried tofu. These marinades also do well with meat. The following Marinades should work for one 16 ounce block of tofu after frying.

Simple, All-purpose Tofu Marinade:

• 1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)
• Splash of rice vinegar
• 1/2 large sweet onion, diced
• 5 cloves garlic, crushed
• water to cover

Chinese Tofu Marinade:

• 1/2 cup shoyu (or soy sauce)
• 1/4 cup rice wine (or sherry)
• 1 clove garlic, crushed
• 1/2 tbsp fresh ginger, grated or crushed
• 1 tsp palm sugar (or brown sugar)

Thai Tofu Marinade:

• 1/2 cup fish sauce (or soy sauce)
• 1/2 cup rice wine (or sherry)
• 1/4 cup palm sugar (or brown sugar)
• Splash of rice vinegar
• Juice from 1/2 lime
• 1 small shallot (or half onion), finely minced
• 1 tbsp chili paste
• 1 tbsp finely minced lemon grass (fresh or dried)

Anybody hungry yet? :D

http://i33.tinypic.com/264t9wk.jpg
 
Last edited:
BlueSugar said:
QUESTION:
Besides - meatloaf, meat balls, shepherds pie, tacos, and stuffed peppers --- i need ideas for ground beef. I'm tired of these same few, I am in neeeds of something different !!
Click to expand...

Sloppy Joes
Chili
Spaghetti sauce
Salisbury steak
Pizza
Burgers, lots of different burgers
Beef & noodles
Goulash
Cabbage rolls


Sometimes I fry ground beef with tons of onions and garlic and spices, make a gravy and a serve it over garlic-y mashed potatoes. It makes a great comfort-food meal. :)
 
Simplistic.....but good

For the next date....

-Baby spinach salad. Baby spinach greens. toasted almond slivers....FRESH rasberry vinagrette w (real) bacon bits

-NY Strip....well marbled....dry rub since yesterday w sea salt, oregano, thyme, and black pepper

-baked sweet potato, maple butter (maple syrup mixed 1:8 w butter)

-flour-less chocolate torte...infused w cayenne....the hot spice makes ALL the difference in the world. Topping of creme freche.\\

Good music and good conversation.....provided by yourself (I hope)
 
Tinkersquash said:
... I want to hear people's favourite ways to use fresh spinach. Thank you!
Click to expand...

pancetta fried crisp in 45 seconds....then a swirl of olive oil in the pan followed by 30 sec of listening to the wilting Then a toss w basalmic vinaigrette. Showered w a snow of powdered snow.
 
*lights candle, plays Sunn 0))), burns roux*

spirit of tortoise i summon thee


Hey, can you use a "dry" sausage in a red-beans and rice type stew? Calls for andouille or kielbasa. Those are totally different types of sausage, right?

Can you cook a salami?
 
DiverDowner said:
pancetta fried crisp in 45 seconds....then a swirl of olive oil in the pan followed by 30 sec of listening to the wilting Then a toss w basalmic vinaigrette. Showered w a snow of powdered snow.
Click to expand...

The only way I know of to fry pancetta crisp in 45 sec would be to mince it to about 1 millimeter dice and then preheat the pan with a friggin' acetylene torch.
 
rosco rathbone said:
*lights candle, plays Sunn 0))), burns roux*

spirit of tortoise i summon thee


Hey, can you use a "dry" sausage in a red-beans and rice type stew? Calls for andouille or kielbasa. Those are totally different types of sausage, right?

Can you cook a salami?
Click to expand...

*grin*

He's at a get-together but I shall put the word out.
 
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