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| Topic Started: Jan 13 2009, 06:53 PM (135 Views) | |
| Ogremindes | Jan 13 2009, 06:53 PM Post #1 |
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For a bit over a year now, I've been cooking dinner more days than not, for anywhere between one and four people. I was wondering if anyone else cooked a lot, and what sort of things you cook. I cook a lot of stir-fries, especially thai red curry. I've recently found that bean sprouts/shoots are a very useful vegetable too keep stocked, as they can be added to pretty much any stir fry, either cooked or as a raw garnish, and don't need chopping. A red curry using pre-cut stir-fry chicken and bean shoots as the veg can be made in about 5 minutes, with the extent of the prep work being getting the chicken out of the freezer in the morning and rinsing the sprouts before cooking. An induction cook-top helps. |
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| Ryvaken | Jan 13 2009, 08:11 PM Post #2 |
The Wing of Feylyn
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At this time my cooking options are limited by budget and equipment. I find I do a lot with my tiny Foreman style grill and my rice cookers more than my oven, or even my toaster or microwave. Tonight's dinner was a rather loaded hamburger, for example. My staple, however, is a simple mix of rice, napa cabbage, and mushrooms seasoned with a nothing-special spice blend, teriyaki, and soy sauce. The soy helps the flavors spread rather than adding anything of itself; pure teryiaki is more expensive than it's worth on a simple lunch. I have a decent recipe for lo mein stirfry in my head, but since I moved into my apartment my wok has been about 1015 miles away (according to GPS) and I'm not sure if these electric coils on my range can heat it properly if and when I get it. So far I've heard "definitely no," "absolutely yes," and a bunch of "I dunno." |
   
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| Ogremindes | Jan 13 2009, 08:39 PM Post #3 |
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I'm not familiar with lo mein. Would you mind sharing your recipe? |
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| Neo Kyo | Jan 13 2009, 09:02 PM Post #4 |
Bishie Shapeshifter
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I don't really cook yet, but I've got a couple of recipes in my head that are easy to make as a hot or take-away lunch break. Chicken is the key word. The tastier of them is a light-fried chickent with grated/ground bread/bread crumbs. Basically with chicken breasts, preferably, what you do is beat a couple of eggs with some garlic and oregano in them, then add some more garlic and oregano to the bread. Soak the chicken in the eggs and then into the bread for a coating, then fry until a-bit-darker-than-golden-brown in a pan. Serve with some purèe, or just boiled potatoes for the hot lunch, or put it in a bun. |
Amanda   "Don't take life seriously, you'll never get out of it alive anyway." | |
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| Ogremindes | Jan 13 2009, 09:09 PM Post #5 |
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I've never had much luck with schnitzels and the like. Always getting major sticking or uneven cooking (some of the coating burnt, other parts not even brown). Maybe I should try again, now I have access to a good non-stick skillet. |
| Ogremindes.net - Drawings, painted miniatures and a blog of sorts. | |
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| Ryvaken | Jan 13 2009, 09:35 PM Post #6 |
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The Wing of Feylyn
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Buckwheat noodles shredded napa cabbage mushrooms, waterchestnuts, bean sprouts, bamboo shoots, carrots, sliced red pepper Sliced chicken, pork, or shrimp Wok the lot of it, Canola oil helps the stirfry without adding to flavors. Sesame oil and teriyaki to taste Measurements are basically one of each. One can, one pepper, one breast, that sort of thing. Common sense eyeballing of proportions is key. You're looking for mostly noodles with plenty of vegetables and a bit of meat. |
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| Ogremindes | Jan 13 2009, 10:25 PM Post #7 |
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Thanks. I'll definitely try to get a hold of some of those noodles (though I expect I'd be the only one in the household who'd like them). Teriyaki sauce is something I haven't used much. Maybe not even at all. I've got a bottle of the stuff, I should try using it sometime. |
| Ogremindes.net - Drawings, painted miniatures and a blog of sorts. | |
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| Ryvaken | Jan 13 2009, 10:33 PM Post #8 |
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The Wing of Feylyn
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Be careful with it. A little goes a long way. But it's delicious. |
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| Ogremindes | Jan 13 2009, 10:52 PM Post #9 |
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I think I'll try making teriyaki chicken or somesuch tomorrow. Seems simple enough, and then I'll know what the stuff tastes like so I can use it in other places. For tonight I'm making pad thai. Admittedly the sauce is made up from sachets that come with the noodles, but it's not bad. Sometime I'm going to learn how to make it properly. |
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| Ogremindes | Jan 15 2009, 09:17 PM Post #10 |
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Hmm, that's odd. I made Teriyaki beef last night, and it had kinda an unpleasant flavour to it. But eating the leftovers now, it's --ing delicious. I wonder if the fact the my teriyaki sauce is pretty old had something to do with it. It had a best-before in '08, and I have no idea what year it was bought in, save that it wasn't the last one. My dad must've bought it sometime, and I don't remember him making teriyaki anything. |
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