I usually garnish the dish with homemade salsa.
Edited by grokit - 10/28/12 at 9:19pm
Now that's a project for this weekend!
Salsa sounds like an excellent garnish!
This is a Fukuburger:
Might as well post em all!
Last night I made a tomato salad with arugula, truffle oil and French sea salt. Then I had a bowl of vychissoise (cold potato and leek soup) with roasted shiitake mushrooms and chives. My culinary trip down veggielane. Yummy.
I made the vychissoise at 3PM and had to chill it in the refrigerator for 4 hours. But if you serve it cold you need a little more salt. Some people prefer it hot.
EDIT: P.S. Eee Pee: I wasn't trying to compete with you--I was just bored! Between the World Series and listening to Muse on my D7000, I had to do something! :)
The menu's all burgers, each fusing American beef with Japanese sex cartoons! sauces/infusions, with options including the fairly standard Lucky w/ wasabi mayo, the Tamago Egg w/ the dried topping furikake and teriyaki sauce, and the Buta Pig, which's got applewood bacon and red ginger, making it a hard habit to kick. But wait, there's more: the kinoko mushroom burger's got grilled shiitakes, the spicy karai's topped w/ avocado cream & habanero kabayaki, and the chicken katsu's clearly not a burger at all, but a fried bird w/ panko crust, shredded cabbage, and "crack sauce," though clearly this one doesn't taste like a**.
That's the best description of food I've read in a while.
Clayton, you, Eee Pee and Grokit should consider opening your own restaurants. I'm sure quite a few people would enjoy those culinary creations of yours(myself included).
Argyris, it's good to see you active again.
Agreed. Or maybe you should all get together somehow and create a super restaurant. Call it the Golden Ear and have an anthropomorphic ear of corn wearing Grados as the mascot. "A restaurant started by audiophiles, for audiophiles."
Glad I was missed.
Crappy camera is crappy, and flashbulb photography sucks as ever, but here's tonight's stir fry:
Wok and pot with the sauce
Sirloin, garden-grown red bell peppers, onions, chopped garlic, ginger, and green onion; and red pepper flakes. Fried in sesame oil.
Special sauce. Made with low sodium soy, oyster sauce (I like Dynasty brand), chopped garlic, ginger, and green onions; red pepper flakes (when I'm making it just for myself it's chopped habanero or ghost pepper), Maggi seasoning, a drop of House of Tsang's Szechuan Spicy sauce, chicken broth, sesame oil, brown sugar, and thickened with cornstarch.
There's also some steamed rice lurking out of shot. I've never tried this meal with noodles or anything like that, yet. Overall, I enjoy making my stir fry, even if it's a bit annoying cutting everything up beforehand. This is something I just made up all on my own, without consulting any cookbooks or recipes or anything.
you know it
Also I love how you guys thicken with Corn Startch... Personally I hate every thickner that isn't a roux... and I only like weak rouxs at that lol
I guess I'm more of a reduction suace fan! I
STill sounds good :D
I'd never heard of those before. It's amusing that McDonald's tried to stop them being named Chicken McManderins.
I mentioned my own nuggets on here once a while ago. One of these days I'm going to document the process of making them with pictures. Basically, they're marinated in egg, garlic ginger paste (I make my own, which though time consuming, yields excellent results), chili powder, and a pinch of salt; rolled in Italian bread crumbs, and fried in olive oil. Just typing this makes me want some.