Experimenting on foods.

[Fifty150]

Pork, seasoned with Kosher salt and curry powder.

Cooked with vegetables in pork bone stock.

Sauce made with pork bone stock and coconut cream.

 

[Fifty150]

Chow Fun

According to The New York Times, it takes an hour.

According to me, watching stir fry cooks at Chinese restaurants, it takes minutes.

According to Wikipedia, like pizza, there could be "any number of different individual preparations".

And if you can't find the noodles, there is an Auntie online who shows you how to make the noodle....... which still does not take an hour.

For dinner tonight, I made two versions. My versions. I used ground beef, because that's what I had on hand. If I had steaks, I would have used steak. If I had inside skirt, or flank, then I would have made stir-fry beef.


First up was the noodles, tossed with salad mix, and hamburger patties. Followed by traditional stir fry, with beef. The mountain of meat on top of the noodles could have been slices of stir fry, roast beef, steak, or whatever protein you want. Shrimp and egg is a popular combination.

 

[Fifty150]

Doesn't everyone use cutlery from a company known to make swords that you hang on the wall?

Amazing how much work you can do with a 3" knife. And no, you don't have to spend $$$ on something endorsed by a celebrity chef.

 

[Fifty150]

 

[Fifty150]

 

[Fifty150]

What is Chinese food? I'm Chinese. If I make it, it's Chinese food. Is it authentic? Authentic to me.

Chinese restaurants can mix any combination of vegetables and/or protein, add sauce, and sell it. Most of us can buy these sauces in bottles.

There is a difference. They have a technique. The beef is incredibly soft and tender.

I made a Chinese stir fry with short ribs. Tastes exactly like Chinese restaurant beef. Except the short rib meat was so much better than the customary cheap cuts that restaurants use.

 

[Fifty150]

Cook the egg whites and egg yolks separate.

 

[Fifty150]

This is how I do it.

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This is how My Girl does it.

 

[Fifty150]

Chicken in the bottom of the steamer. You get poached chicken and chicken stock. Any veggies in the top. Today is pumpkin. Add sauce. Any sauce. Instant Chinese food.

 

[Fifty150]

With soy sauce, oyster sauce, and sesame oil.

 

[Trenchfriend]

I'm now starting my own Kefir, for the first time. I got "modern" portion satches ( for 1 liter milk) from Reformhouse.

"Kefir Ferment (powder)"

 

[Trenchfriend]

Kefir actually already smelling nice sour.

 

[Fifty150]

Life in the fast lane. Hot sauce on ramen.

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[Fifty150]

Mixed vegetables with Tri Tip. A classic dish from Chinatown.

 

[Fifty150]

For a true experiment, put a seed in your yard.

 

[Fifty150]

Chinatown pork chops. Common on menus when I was a kid. A lot of places served it off menu. You just asked and they made it.



Smokey hot cast iron. Sear both sides. Add soy sauce. Very easy. Fairly edible. It won't kill you.

 

[Fifty150]

Tri Tip can be sliced into strip steaks and stir fry meat.

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