yeah, I just bought soup mix a week or so ago. It used to be an msg special. No msg anymore. my soup stimulates my tastebuds less. :(
had recently bought some cheapo/big peanut flips.
they sort of tasted like nothing.
a quick look revealed: _no_ additions of MSG and the like...
so it took some time to get used to it, but then rather interesting how flips taste without all these additions.
Consider AB's advice [http://www.youtube.com/watch?v=F5p5XHb_97s] that properly making an omelette takes TEN steps. Lots of fuss, lots of different moves to get it right.
Then consider how Julia Child [http://www.youtube.com/watch?v=LWmvfUKwBrg] made omelettes in about thirty seconds with no moves any more complicated than jiggling the pan.
I'm a fan of Julia's method. All you need is a very hot pan and it pretty much comes together by itself. I contemplated this once again while making our breakfast. My pan was already quite hot because I had cooked some turkey bacon in it. As soon as the beaten egg hit the pan, it began to cook and pull up at the edges.
That was the sign that no spatula would be necessary.
never underestimate the power of an insanely hot frying pan.
I cooked some potstickers last night. I had the pan so hot, the oil started to smoke a little. Dropped the frozen potstickers into the oil and let them set for a couple seconds, then came the flash-steam step. pour a tiny bit of water into the insanely hot oil and quickly cover with the top to the pan. took 3 minutes to cook 40+ potstickers using that method. easiest oriental dinner i've ever made.
the perfect omlet is as IG says. use an extremely hot pan with a miniscule amount of oil in it (animal fat based works best) and once the edges start curling up, you got it perfect. flip in the pan once and slide it off to a plate when done.
Anyone got a good *simple* recipe for potstickers that doesn't involve pulling manufactured ones out of the freezer?
Mon Apr 04 2011 09:05:34 AM EDT from wizard of aahz @ Uncensored
exactly. i like mine with a bit of cabbage and green onion too. takes longer and is more involved than your frozen variety, but tastes better knowing it came from your own hard work.
I have a duck wonton and spicy mango sauce recipe that you've had in the past IG. Though I make it with chicken.
Apr 4 2011 9:05am from wizard of aahz @uncnsrd
http://www.epicurious.com/recipes/food/views/Chicken-and-Celery-Pot-Sti
ckers-3 58116
Hah. It seems that epicurious doesn't care what you call the recipe as long as that number at the end is correct. For example:
http://www.epicurious.com/recipes/food/views/Regurgitated-Pig-Slop-358116
:D now that's a great mod-rewrite going there.
I noticed that when i went to the link the first time... break in the link caused it to go to a different page.
Apr 3 2011 5:20pm from Animal @uncnsrd (Uncensored)
...go to panda express?
No...he said "Good" and "Pot Stickers"...add PE to the mix, and you throw "good" right out the window.
Mon Apr 18 2011 11:19:18 PM EDT from Animal @ Uncensored:dunno
I enjoy it.
But then again, I eat mashed potatoes out of a baggie.
Yes, but you're Animal
I don't think I've seen one of those out this way. I know I don't see one where I live. Which is just as well... I prefer the small restaurant down the road anyway.
Their menu doesn't really have anything interesting on it. Instead, my family and I frequent a local non-chain Chinese restaurant that's nearby.
Chinese resturaunts are actually quite popular where I live, there are 8 that I can think of off the top of my head, and 3 oriental markets in the city alone.
There are a few resturaunts I frequent, and others I stay away from like the pleague.
My favorite is the buffet (which is the furthest from my house) and my 2nd favorite is the sushi bar just down the street from me.
Great stuff.
And in the larger city that I live in, there is not a single PandaExpress anywhere in town.