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how many of you guys cook??? - Page 186

post #2776 of 2857
Quote:
Originally Posted by parbaked View Post
 

Yes, except you can "London Broil" any tough cut - mostly from the round, which includes the flank steak.

If one buys meat labelled "London Broil" it won't necessarily be flank.


I found this:

"London Broil" is a technique for cooking cheaper beef cuts, and has been used on a variety of different fabrications.

London Broil" when sold as a cut of beef is a roast cut from the top round, which is a sub primal of the round.

We use the term as both a way to cook, and a particular cut of meat. Makes for lots of confusion.

post #2777 of 2857
Wait, I got it.

Claytoven ™
post #2778 of 2857
Quote:
Originally Posted by Eee Pee View Post

Wait, I got it.

Claytoven ™

 

That's funny. My parents always called me Clayt when I was a kid.

post #2779 of 2857

parbaked and I just had lunch.

Okay, one bowl was uneaten and taken to go.

 

post #2780 of 2857
Ramen? Where? Looks very tasty...
post #2781 of 2857
Quote:
Originally Posted by jc9394 View Post

Ramen? Where? Looks very tasty...

Waraku in SF. That's Tonkotsu, Tan Tan and a Tsukemen (dipping) ramen in the picture.

post #2782 of 2857
Quote:
Originally Posted by parbaked View Post
 

Waraku in SF. That's Tonkotsu, Tan Tan and a Tsukemen (dipping) ramen in the picture.


I got to try all but Tsukemen. I may have to return next weekend to try it again. We also had an appetizer as well. Deep fried Gigantic Sea Creature with Tentacles all over it.

 

post #2783 of 2857
Quote:
Originally Posted by Clayton SF View Post
 

parbaked and I just had lunch.

Okay, one bowl was uneaten and taken to go.

 

Yumm curry, and I also made Curry for my self tonight! 

 

 

 

the cooking method most likely isn't right, this took about an hour, medium low heat, I did oil first, chicken theighs, then onions, then garlic, my two soy sauces [I use golden moutain throughout the whole process, maybe a total of about 12 or so ounces, same with dark Soy, I add it to taste, add my shrooms, then some siracha, then my green peppers, by this time I've got my lime zest and ginger grated and ready to go in a lil bowl, juice my first lime, add the green peppers, lumps o dark brown sugar cook it all a little, by this point the oils from the theighs and water from the veggies [plus the soy sauce] have made a light sauce, I add my lime zest n ginger, juice of second lime, I start copping my hot peppers, 5 mins later I toss em in, cook for about another 5, then add in my cocnut milk and more sugar

 

and 20  mins later [cover with a lid] it's slighty reduced and I garnish with fresh cilantro 

 

best part is, it's better after 8 hours in the fridge, as everything mellows together, it also gets hotter over night 


Edited by Mshenay - 6/3/14 at 7:59pm
post #2784 of 2857

I've recently tried a Malaysian sauce called kicap manis, which is very tasty. It is soy-based with that familiar savoury taste, but also thicker, richer and sweeter than soy sauce. I've seen it in more than one UK supermarket - I got mine from Sainsbury - so it shouldn't be hard to find.

post #2785 of 2857
Quote:
Originally Posted by PalJoey View Post
 

I've recently tried a Malaysian sauce called kicap manis, which is very tasty. It is soy-based with that familiar savoury taste, but also thicker, richer and sweeter than soy sauce. I've seen it in more than one UK supermarket - I got mine from Sainsbury - so it shouldn't be hard to find.

Oh there's a store that sells the Dark Soy I like, thankfully there's a few of them

 

but what you have sounds like what I cook with, dark thicker sauce with a molassy sweet note in addition to the traditional soy flavor, differentl cultures call it something different I'm sure 

post #2786 of 2857
Quote:
Originally Posted by Mshenay View Post

 

Oh there's a store that sells the Dark Soy I like, thankfully there's a few of them


 

but what you have sounds like what I cook with, dark thicker sauce with a molassy sweet note in addition to the traditional soy flavor, differentl cultures call it something different I'm sure


I think what you cook with is what I'm talking about, from your description. It can also be used to add a bit of depth to an unexpectedly disappointing noodle or rice dish.

post #2787 of 2857
Quote:
Originally Posted by PalJoey View Post
 


I think what you cook with is what I'm talking about, from your description. It can also be used to add a bit of depth to an unexpectedly disappointing noodle or rice dish.

yea I also like it with noodles 

post #2788 of 2857

Looks like i'll be making curry this weekend :D

post #2789 of 2857
Quote:
Originally Posted by clientnumber9 View Post
 

Looks like i'll be making curry this weekend :D

woot let us know how it turns out!

 

My wasn't spicy enough for me this time around :/ 

post #2790 of 2857

I use Golden Mountain Dark Soy and other products by them as well. I, too, love dark soy for its great depth of flavor. I sometimes add a dash of oyster sauce as the secret ingredient. Not enough to tell what it is but just enough to make a difference. Hey, did you know that Worcestershire Sauce has anchovies in it? :)

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