What Kind Of Meals Are You Guys Making Now?

[WelshBloke]

I always have some toasted sesame oil on hand. I used to cook with it but now I kind of use it more as a finishing drizzle when my stir fry is about done, it parts a great flavor and aroma to the stir fry that way. I usually use avocado oil now to stir fry. How do you use it?

I usually use a mixture of sesame oil and rapeseed oil (just because someone near me makes it) in the bottom of my wok and, pretty much always, add some crispy fried chillies and black beans. Then just stir-fry with that.

 

[WelshBloke]

It's weird how you always want stuff you can't have.
I'm doing a stupid no gluten, no dairy diet for two weeks (because my GP is a git) and I would kill for a slice of fluffy deep pan pizza with extra cheese on!

 

[DAPUNISHER]

I always have some toasted sesame oil on hand. I used to cook with it but now I kind of use it more as a finishing drizzle when my stir fry is about done, it parts a great flavor and aroma to the stir fry that way. I usually use avocado oil now to stir fry. How do you use it?

Avocado oil is great for it IMO since it has a high smoke point. We use it with balsamic vinegar for salads too.

 

[sdifox]

IP Beef shank stew with potatoes, carrots and onion. Served with light Swedish rye bread.

 

[sdifox]

Baked chicken drumstick that was in a korean bbq marinade for three days. Served with steamed rice and soup.

 

[sdifox]

Deep fried pork chops marinated in five spoce, rice wine, soy sauce and white pepper. Served with rice and soup.

 

[sdifox]

First try at it. Still braising, hopefully turns out well. I can guarantee it won't look as good as that since that guy used to be the chef that serves food for PRC's national assembly. Yes it calls for 750cc of Xiaoxin wine.

To be served with rice.

Dongpo pork - Wikipedia

en.m.wikipedia.org

LOL, nothing like what he made. I think I messed it up.

 

[nisryus]

First try at it. Still braising, hopefully turns out well. I can guarantee it won't look as good as that since that guy used to be the chef that serves food for PRC's national assembly. Yes it calls for 750cc of Xiaoxin wine.

To be served with rice.

Dongpo pork - Wikipedia

en.m.wikipedia.org

LOL

View attachment 96802

My father used to make that every two months. Man, i want some now.. and I missed my father. He was a great chef.

 

[Dr. Detroit]

We learned to make GwaiLo Pho - the ultimate bastardized version because I'm over paying $18 for a bowl of soup! Asian markets have been helpful & super friendly in our questions.

QuocViet Foods makes excellent soup base - we use the Chicken or BunBoHue version.
Bean sprouts
chopped cilantro
crispy garlic in oil
fresh Pho noodles (boil for 10-seconds, then rinse in cold water)
beef balls
chicken meat - sliced
bok choy (nai you tip)
Mexican "macha" chile oil
and sometimes frozen "pork & shrimp" dumplings you would find in Chinese egg noodle soup that we get at 99Ranch.

 

[Dr. Detroit]

Baked chicken drumstick that was in a korean bbq marinade for three days. Served with steamed rice and soup.

We do soy sauce, 1Tbsp brown sugar, rice wine vinegar, sesame seed oil, sesame seeds, chopped green onion, fresh ginger coins for our marinade. It's great on wings but 24hrs is more than enough time to marinate - can't image 3-days.

 

[sdifox]

We do soy sauce, 1Tbsp brown sugar, rice wine vinegar, sesame seed oil, sesame seeds, chopped green onion, fresh ginger coins for our marinade. It's great on wings but 24hrs is more than enough time to marinate - can't image 3-days.

Wings are a lot thinner than drumsticks.