Topic: What Did YOU Cook Last Night? (Read 22971 times)

Kakita Asamura · « **Reply #15 on:** July 22, 2010, 03:15:12 PM »

Well, the recipe does call for you to drain the syrup from the jarred fruit, so I can see no real problem with using fresh fruit. The reason I like the sour cherries is because of the contrast with the sweet(er) custard. If you like sweet deserts, and most people do, I can't imagine the peaches would be problematic. They might be a trifle unbalancing, however.

I just happen to naturally veer from sweet things.

Kakita Magohachi · « **Reply #16 on:** July 22, 2010, 06:18:58 PM »

A couple of nights ago a friend of mine and I made yakisoba here at our hostel in Okinawa. I don't have any clear pictures of the food. We fried up some soba of course. We put carrots, cabbage, bean sprouts, burdock root, and onions in it. Covered it all in Sukiyaki sauce while cooking it. Seared some chopped up pork (Okinawan pork, a specialty there), and tossed it in. Rob and I also had some salmon because I was craving it and it is cheap on the islands. Everybody in the hostel had some of the yakisoba. Had to make some for everyone. There is a saying in Okinawa: Ichariba Choude. It means, essentially, "once we meet, we are family". Obviously couldn't leave family out, so we cooked A LOT.

All I have is a picture of Rob (not me) in the process of stirring the yakisoba, with all our ingredients spread out on the counter. The hostel in the picture is called Kashiwaya. In Naha on the large island of Okinawa. Highly recommended hostel. Nice people, and it is cheap.

SpookyElectric · « **Reply #17 on:** July 22, 2010, 07:10:14 PM »

Yakisoba is awesome! I'm super jealous!

Hantei Voitagi · « **Reply #18 on:** July 23, 2010, 08:31:52 AM »

I had Fettucini Alfredo last night.

It's like Kraft Dinner, but for adults!

Doji Maidori · « **Reply #19 on:** July 23, 2010, 03:57:59 PM »

Me too, with chicken, mushrooms and spinach worked in.

Togashi Ayame · « **Reply #20 on:** July 23, 2010, 08:58:47 PM »

Made a steak dinner today. Had some in the freezer that I had almost forgotten about, so decided it was time to do something with it.

For the meat, I used rosemary, black pepper, oregano, coriander and a tiny bit of mustard. Turned out yummy. Even managed to get that fine pink color in the center.

Side-dishes:
Salat (heart-salat, tomatoes, cucumber, some shredded carrot, fresh feta-cheese and some croutons).
Home-made garlic bread (so easy and so yummy!)
Gratinated (?) potatoes.

Kakita Kai · « **Reply #21 on:** July 24, 2010, 10:28:10 PM »

Roast chicken with rosmary & garlic
mashed potatoes, with a touch of sour cream
green beans, with a pork rind chopped in for flavor
pickled beets we put up last fall
and dessert... home made apple pie a la mode, with home made ice cream

SpookyElectric · « **Reply #22 on:** July 27, 2010, 06:36:07 PM »

Nem Nuong in Ricepaper Roll.

This is Vietnamese heaven. Wish I had some Pho...

Aaaaaand here is how I made it:

For the Nem Nuong:

1 lb. ground pork (Get fatty pork.)
4 garlic cloves, minced finely
1 tbsp honey (or sugar, if you want)
1 tbsp Nam Pla or Nuoc Mam (Fish Sauce)
1 tsp sweet chili sauce
1 tsp ground black pepper

Mix together all ingredients in a bowl. Form into roughly 12-14 patties, about 1/2" thick. OR; Shape into balls and skewer for kebobs.

Grill pork patties/kebobs until done.

For the Veggies, use a Baby Greens Salad Mix, or a Spring Greens Mix.
Alternatively, equal parts leaf lettuce, spearmint, and sorrel. (This is what I did.)
For extra crunch, make cucumber straws/spears.

For the dipping sauce, use equal parts fresh lime juice, sweet chili sauce, and fish sauce.

To Make The Rolls:

Rice Paper
Fried eggroll bits (for crunchiness)
Nem Nuong
Salad Greens
Cucumber - cut into straws

Just wet, not soak, the rice paper in a thin bowl of water. Lay the rice paper wrap on a plate.

At the top of the rice paper, break up the Nem Nuong and make a line. Top with salad greens and cucumber.

Roll up the food in the rice paper, folding in the sides before you roll, making a tiny wrap.

Wrap up all the food until you have many small ricepaper rolls. Serve with dipping sauce! If you're brave (I wasn't), you can tenderly deep-fry these rolls until they are crispy (about 30 seconds each).

duelist · « **Reply #23 on:** July 27, 2010, 06:59:49 PM »

Quote from: SpookyElectric on July 27, 2010, 06:36:07 PM

Wish I had some Pho...

You need to come over to my house during GC2010. My wife is Vietnamese and makes the best Pho in the world! No instant crap here either. It's the legit thing, taking 24 hours to simmer. And it gets better the longer it simmers...

SpookyElectric · « **Reply #24 on:** July 27, 2010, 07:27:04 PM »

^^^
Oh man! Seriously? That's awesome! I loooooove Pho! I've been trying to perfect my own recipe for quite some time now. It's good, but it's missing something vital...

I wouldn't want to impose upon you and your family, but if you are offering, I'd sure love to try some! And any advice you two can give me, I'd absolutely absorb!

Tsuruchi Rose · « **Reply #25 on:** August 03, 2010, 08:28:23 AM »

Eggplant Parm was a total victory

Kakita Kasukaru · « **Reply #26 on:** August 04, 2010, 02:38:35 AM »

Yesterday I cooked a bunch of tortellini, with a sauce I made: tomatoes, echalottes, garlic, mushrooms, thyme, paprika powder and some basilicum. Was great.

Togashi Ayame · « **Reply #27 on:** August 04, 2010, 02:51:34 PM »

I made a tikka masala dish today with chicken and veggies (served with rice, duh), but my bear ate it all before I could take a picture.

Sad panda.

Shiba Yoshirou · « **Reply #28 on:** August 04, 2010, 06:16:07 PM »

Last night grilled bacon wrapped filet mignon with roasted seasoned asparagus and mash potatoes

Today homemade Chili :boogie:

Doji Maidori · « **Reply #29 on:** August 04, 2010, 07:48:18 PM »

I've never liked Filet Mignon. If I have to add bacon to it, how good could it be?

Ribeye, baby! Or a nice New York strip (with melted Gorgonzola cheese and encrusted with black pepper).

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Author Topic: What Did YOU Cook Last Night? (Read 22971 times)

duelist