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how many of you guys cook??? - Page 153

post #2281 of 2719

I sprained my little toe on my left foot on Tuesday. Boy does one get hungry while operating heavy equipment, i.e., a pair of crutches.

Cooking while standing on one foot can be a challenge and dangerous! So I'm embarrassed to say that today's cheater's lunch consisted of:

1 packet of store bought ramen from Trader Joe's
2 oz. tofu cut into long strips
1/4 cup of red cabbage, shredded
1 scallion, sliced
3 heads of baby bok choy, blanched
a dash of Sriracha sauce to the broth

And there you have it. A bowlful and spoonfuls of ramen goodness :-) And a side of baby bok choy in sriracha and oyster sauce. (I'd hold back on both the sriracha the next time.)

I feel better now.
Now for a nap.

I skipped work today again. (I did not skip to work.) ;-)

 

AppleMark

post #2282 of 2719
I can empathize,having second and third degree ankle sprains twice on each ankle.
They used to put a half cast or a brace on for about six weeks.
Hopping around on one foot is a challenge.

When I need a quick meal fix,I keep a stash of refrigerated,fresh Japanese Udon Noodles for soup.
Always end up chopping them down,they're so long.
Happy healing.
post #2283 of 2719
Quote:
Originally Posted by 5aces View Post

Always end up chopping them down,they're so long.
Happy healing.

 

Now how simple is that solution?

I was trying to pile the noodles onto the spoon but it kept falling out and ended up whipping broth on my glasses.

Cutting them makes much more sense.

Besides, my slurping skills are much lacking let alone unprofessional.

:)

post #2284 of 2719
Quote:
Originally Posted by Clayton SF View Post

^ Yummy!

 

Duck sous vide with hoisin sauce and Hunan chili oil and paste.

1000


I don't mean to insult or anything, but how does that fill anyone up (it does look good though!)?

post #2285 of 2719
No insult taken. It was a snack. Like a potato chip, a peanut cluster, an onion ring or two.
post #2286 of 2719
But but but ...

Slurping is half the appeal of noodles - especially fresh udon.

I gotta figure out how to make fresh udon myself. I cannot find anywhere in this city (country?) that sells them. I used to eat them at least once a week. frown.gif


Duck looks awesome, as usually.
post #2287 of 2719
Quote:
Originally Posted by Pudu View Post

But but but ...

Slurping is half the appeal of noodles - especially fresh udon.

I gotta figure out how to make fresh udon myself. I cannot find anywhere in this city (country?) that sells them. I used to eat them at least once a week. frown.gif


Duck looks awesome, as usually.

 

Any Asian market around you?  They sell the fresh udon.  At least all the one around Boston sells them.

post #2288 of 2719
Nope.

Well, that's not true. I'm surrounded by 'Asian' markets, but they only sell Indian products. One thing I wasn't prepared for is, that for a capitol city of 20+ million people, bordering China, and a stone's throw from south east Asia, New Delhi is the most parochial place I've ever been when it comes to food. It's pretty staggering actually. I have to get most of my non-Indian Asian products from Amazon - which of course precludes anything fresh/frozen.

Happily, I did a little looking online today and it seems udon is pretty easy to make. I have a weekend project.
post #2289 of 2719

I smoked a chicken leg and shredded it over some fresh Chinese egg noodles.

AppleMark

AppleMark


Edited by Clayton SF - 6/26/13 at 7:18pm
post #2290 of 2719
Quote:
Originally Posted by Clayton SF View Post

I smoked a chicken leg and shredded it over some fresh Chinese egg noodles.

AppleMark

 

 

I'd have eaten that sucker cave man style.

post #2291 of 2719
Quote:
Originally Posted by eke2k6 View Post

I'd have eaten that sucker cave man style.

Here eke2k6, smoked a whole bird for you:


Some lump charcoal pieces, 3:1 ratio of cherry to pecan wood chunks, propane assist and held the bird at a steady 300F.
Hot gravy in pan underneath bird, preheated grill, turkey on at 2:45pm and was at 165F by 8:30pm.
Rested for 20 mins. carved and served with defatted pan gravy, all of it outstanding!

ClaytonSF- if you wear glasses, chopping them long noodles before cooking does help.
Edited by 5aces - 6/26/13 at 9:47pm
post #2292 of 2719

Holy!  Nicely done fellas!

 

I've been so lazy lately with no pictures.  Guess we all have, eh?

post #2293 of 2719
Quote:
Originally Posted by Eee Pee View Post

Holy!  Nicely done fellas!

I've been so lazy lately with no pictures.  Guess we all have, eh?

I keep forgetting. It makes me sadface when I have something delicious and beautifully plated and forget a quick pic because I'm so excited to eat it.
post #2294 of 2719

 

Ribeye pan-roasted in bacon butter. After resting, I sliced the steak, then all juices put back in the pan with the bacon butter, and then I spooned it over the steak as I finished it in the toaster. (it was such a small steak just for me I figured the oven would be a waste)

post #2295 of 2719

I'll have two please.  biggrin.gif

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