The board's server will undergo upgrade maintenance tonight, Nov 5, 2014, beginning approximately around 10 PM ET. Prepare for some possible down time during this process.
Post subject: I'll Stir Fry You In My Wok: The Asian Recipe Thread
Posted: Thu January 03, 2013 4:32 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14554 Location: Space City
I'm going to spend the next month getting this recipe just right. Currently it's coming out a bit milder than I'd like it and my technique isn't there yet, so the veggies aren't quite as crisp and colorful as they should be. I need to learn when to quit cooking.
Meat sirloin or chicken, seasoned with sesame oil and garlic powder
Veggies baby bok choy green beans carrots jalapeno peppers
Bulbs white onions shallots garlic
Seasonings sambal oelek carroway cumin coriander ginger salt pepper
_________________
dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Post subject: Re: I'll Stir Fry You In My Wok: The Asian Recipe Thread
Posted: Thu January 03, 2013 6:04 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14554 Location: Space City
The sirloin was a bit thick, come to think of it. I bought it primarily because it was pre-cut. I have a chef's knife that needs sharpening and a paring knife, so cutting big meats like that is sometimes a chore.
_________________
dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Post subject: Re: I'll Stir Fry You In My Wok: The Asian Recipe Thread
Posted: Thu January 03, 2013 6:07 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24123 Location: almost in canada
washing machine II wrote:
The sirloin was a bit thick, come to think of it. I bought it primarily because it was pre-cut. I have a chef's knife that needs sharpening and a paring knife, so cutting big meats like that is sometimes a chore.
sometimes its easier to cut meats like that if you toss them in the freezer for a bit
Post subject: Re: I'll Stir Fry You In My Wok: The Asian Recipe Thread
Posted: Sun January 13, 2013 8:41 pm
for those who are not...shall be
Joined: Sat January 05, 2013 7:30 am Posts: 8220 Location: nothing
doug rr wrote:
washing machine II wrote:
The sirloin was a bit thick, come to think of it. I bought it primarily because it was pre-cut. I have a chef's knife that needs sharpening and a paring knife, so cutting big meats like that is sometimes a chore.
sometimes its easier to cut meats like that if you toss them in the freezer for a bit
ancient chinese secret
_________________ crazy strong wind on the ride back had to mega pump the quads
Users browsing this forum: No registered users and 10 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum