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Discussion in 'The Okie Corral' started by Hannie Caulder, Mar 30, 2018.
Pan fried green beans with soy sauce, sherry cooking wine, ginger, garlic, red pepper flakes.
Very nice. Perfect cook on the beans, too.
I cook them the same way, except sub the soy-sauce for liquid aminos.
Last night, bbq pulled pork sandwiches, homemade coleslaw and corn salad, with freshly cut sweet watermelon for dessert.
This look great!
My favorite Chinese restaurant makes this by request and will add shredded pork for a protein.
Cultural appropriation, for shame for shame!
Grilled Steelhead, CC and home grown toms.
Last night it was a gochujang roast chicken with potatoes. It was a new dish for me and turned out better than I expected.
Thanks so much! I get my wok smokin hot, 2 tbs peanut oil, when it begins to smoke, i dump in the beans, keep`em moving just to sear the outsides of the beans. It keeps the beans still pretty much crunchy in the middle doing it this way. I`m not a fan of mushy green beans. Its about a total of 6mins cook time from start to finish. I mix all my ingredients in a separate bowl, one minute before coming off the flame, i add the ingredients to the beans. Stirring vigorously. I have sesame seeds that i toast for those who want them sprinkled on top when served.
I gotta try some of that liquid aminos next time, that sounds like the ticket right there. Straight up soy-sauce seems to be pretty salty at times. I usually put a little dab of sugar in it to counter the saltiness. I changed my recipe awhile ago, i use fresh garlic cloves, chopped up tiny, what a huge difference that made. It is amazing the difference between canned minced garlic and the fresh chopped garlic. As for shredded pork, that is a GREAT idea, i never thought about doing that. I sometimes will chop up fresh bacon, real crispy, to add flavor and texture. Next batch i make, i`m going to try the shredded pork. Drooling as i type this, damn`it...lol.
Here’s an organically raised, free range, bone in Misty Knowledge chicken breast draped in McKenzie bacon. Done on the Weber (Propane), indirect heat at 225° for about 3 hours.
Healthy yet bacony. Mmmm.
Tonight it's Salisbury steak and corn on the cob. tom.
ETA and mashed potatoes.
It’s a subway night for me. Foot long tuna on wheat, tomato, onion, black olives, drenched in oil and vinegar.
Absolutely. I keep a garlic press at arm's length to finely press fresh garlic in dishes...only slice when adding 'crispy garlic' to a dish. The garlic press is one of my best friends in the kitchen.
I don't eat meat, but that gave me pause...serious eats right there. Very nice.
That looks great!
Garlic press, my best kitchen friend, second to my coffee grinder...AMEN!!!
Surely you have a coffee grinder built into your coffee maker, no? Few things rival the sound of that burr grinder automatically doing its thing in the morning after a night of adult beverages.
I like how you roll.
I have a separate burr grinder, does that count?
Sure, that's better than slumming it with beans ground more than a year ago. Just having a burr grinder definitely moves you up into coffee's middle-class. In fact, I use a standalone when I am pressed for time and just whipping up a French press full of Joe.
It doesn't rival using a burr grinder as an alarm clock, but it's the next best thing.
Baked Copper River Salmon on Thyme and Dill
Well, last night, it was steaks and wine at Carrabba's. Tonight, it's looking like sushi and sashimi at our local joint.