February 12, 2011 7:21 PM GMT
(smile) Joni...I too usually roast a pork loin first...sever some pieces, chop it up very fine, and toss in the rice to serve with the loin...then I'll get some cinnamon apple sauce and voila!
Mel, my favorite cuisine is Chinese (or Thai or Viet Namese, etc...) I make many dishes in my wok and really have gotten quite good. I'm serious about the Chinese coming to me...whenever our friends who are Chinese hear I m preparing a meal, they always insist on trading...they'll bring over something made by their grandmother or something in exchange for mine...we usually just sit together and share though! (smile)
Fresh ingredients, plus the magical touch of blending spices, oils, and such lead to some magnificent dining! I love hitting the farmer's markets daily to pick out what I'm going to make for that night...word of advice, do not go on an empty stomach! LOL
Would be glad to share recipes for my dishes and sauces...
[email protected]
Traci
February 12, 2011 6:30 PM GMT
You're not the thread killer, Traci, I always thought that was me. (Somebody better post something after this, or I swear I'll cry. I will. I mean it.)
I love your recipe for fried rice it sounds delish, I may have to make up a batch of rice just to do that. I was planning onmaking a roast of pork later this week, so maybe I'll make it more Chinesy and make them both. Yum, roast pork with a soy based marinade and fried rice. Whoops, drooled on my shirt, 'scuse me.
Hugs...Joni Mari
February 12, 2011 5:39 PM GMT
Thoroughly enjoying the decent chat about all the linguistic differences!
Mellie, 'mincemeat' as you describe it is used over here although primarily at Christmas for mince pies. The original Elizabethan recipe [I'll see if I can find it again] did indeed contain meat and was far more savoury than sweet...
xx
February 12, 2011 6:10 PM GMT
Hi Traci,
That sounds really good. I really like Chinese food, especially Szechwan / Hunan spicy varieties. I seldom attempt to cook it myself, though.
When I worked in downtown San Francisco, my work group of about fourteen was almost all Chinese, other than me and another white girl, two Filipinas and a Salvadoran. Chinatown was within easy walking distance so most every day we all, along with my Mexican friend from another work group and our Chinese intern, would make the trek to all the out of the way restaurants where the Chinese eat - not the awful places that cater to the tourists. Great times with a fun group of people.
Best,
Mellie
February 13, 2011 9:12 PM GMT
Hi Traci,
Please do post your main courses.
One request.... this thread has lots of good info and recipes but it's going to be hard to find them in six months. How about starting a new thread with a name that's searchable to the specific dish?
Looking forward to what you (and everyone else) post in this new forum.
Best,
Mellie
February 15, 2011 2:03 AM GMT
Hi Traci,
To paraphrase the old Bobby Fuller Four song:
"I Fought The Sauce And The Sauce Won."
(A') Breakin' eggs in the ... hot sun
I Fought the Sauce and the ... sauce won
I Fought the Sauce and the ... sauce won
I needed flour, 'cause I ... had none
I Fought the Sauce and the ... sauce won
I Fought the Sauce and the ... sauce won
I lost my basil and I feel so bad
I guess my dish is done
Well, she's the best spice ... I've ever had
I Fought the Sauce and the ... sauce won
I Fought the Sauce and the ... sauce won
Servin' people with a . . . Hot bun
I Fought the Sauce and the ... sauce won
I Fought the Sauce and the ... sauce won
I miss my salt and the ... good fun
I Fought the Sauce and the ... sauce won
I Fought the Sauce and the ... sauce won
I burned my roast and I feel so bad
I guess my meal is done
But, she's the best spice ... I've ever had
I Fought the Sauce and the ... sauce won
I Fought the Sauce and the ... sauce won
Best,
Mellie
February 15, 2011 1:16 AM GMT
Avoid pasta sauce all over the ceiling????
Try a mesh screen with a handle designed to keep grease from splashing...or parchment paper...ALWAYS use parchment paper over your bowl when you microwave something! (smile)
And I want a "Throwdown" with Louise over the fried rice!
For you UK girls and others not up to speed, there is a chef named "Bobby Flay" who has a TV show here in the USA on the Food Network. The premise is that he goes around the country challenging local restaurants/chefs at their specialty...in a blind taste test, a couple of food critics sample and judge the dishes....a winner is announced, then the crowd all enjoys the dishes!
Louise, you game???? (smile)
BTW, Bobby Flay appeared here in Richmond, VA not too long ago at a local BBQ joint and was soundly defeated by "Buzz and Neds"! But Flay is always a good sport about it and the show is a lot of fun...plus, you learn soooo many good tips about ingredients, prepping, and the methods of cooking/heating, not to mention how to use tools properly among other things...
Louise???? Where do you live hun?
Traci xoxoxo
February 14, 2011 11:40 PM GMT
CSI forum.........now THAT i'd like to see but only if i could be Stella Bonasera from CSI: NY...lol
Anna-Marie xxxxxxxxxxxxxxxxxxxxxxxxxx
February 14, 2011 11:55 PM GMT
I'm beginning to get seriously worried as to what exactly you people are doing with the pasta sauce!
February 14, 2011 9:50 PM GMT
Hi Joni Mari,
No, we better not. Someone might think it's a CSI forum...
Best,
Mellie
February 14, 2011 9:36 PM GMT
Okay. You win. Maybe that should be the avatar for the cooking forum.
Hugs...Joni Mari
February 14, 2011 7:10 PM GMT
d'oh...
February 14, 2011 4:01 AM GMT
In that regard, see my post under "Fried Rice"
Louise
February 14, 2011 2:05 PM GMT
Pasta sauce on the ceiling.<giggle> Done that before. I have the skillet flip down and it never fails to impress but every once in awhile my timing is way off and food winds up all over the stove...or the wall...or the ceiling...or me.<lol>
Hugs...Joni Mari
February 17, 2011 8:31 AM GMT
Angharrad, we just couldn't be bothered cooking that night, so it was a lovely treat. Friday night is our normal takeaway night. Mind you, the portions are so big that my wife and I split a fish supper between us....well, we must look after our figures a bit!
February 18, 2011 4:14 PM GMT
LOL Louise!!
I too look forward to trying your recipe as well! I love fried rice and am always seeking new and better ways to prepare it! Thnx for the tips...and you better get a cat to protect your from that rascally rodent!
Traci xoxoxo
