O
OmManiPadmeOmelet
Guest
In article <[email protected]>,
Joseph Littleshoes <[email protected]> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <[email protected]>,
> > Joseph Littleshoes <[email protected]> wrote:
> >
>
> "In season" we often get the asparagus for anything from 69 cent to 1
> dollar a pound around here from local truck farms.
:-( I don't have that luxury.
To me, $1.99 is properly on sale.
>
> I was never particularly impressed with asparagus, as an excuse to make
> a hollandaise it is admirable but otherwise...while it has IMO a good
> flavour, it is too, too delicate to impress me.
I adore asparagus, especially grilled.
I'll occasionally make a cheese sauce to go with it, but mostly I just
serve it with butter and a little lemon pepper. Sometimes lemon butter.
>
> I make it a lot in season as it is one of the 'elderly relatives'
> favourite foods, probly my favourite way is very lightly blanched in
> boiling, seasoned vinegar. Then cooled immediately and used as an
> ingredient in a pasta salad with a vinaigrette dressing. Not to bad in
> a cheese omelette either.
>
> They have, when almost raw a very good texture.
When sprigs come up in the garden and there is not enough for a meal,
they never make it back into the house. <G>
Asparagus is quite tasty raw right when it's picked.
>
> I have recently started cooking stir fried dishes, very quick, very
> good, and very simple.
Indeed!
>
> Last knight after cooking a whole onion cut into large dice in dark
> sesame oil till the onion was lightly browned i added cut up raw breast
> of chicken, cooked this till almost 3/4 done, and added cut up broccoli
> and green pepper, 2 cloves of mashed garlic & cooked till the chicken
> was done and the veggies lightly sautéed.
You forgot the ginger. <G>
Fresh ginger and a fine cheese grater.
>
> Having warmed the previously cooked rice noodles and plated them, i
> sprinkled a few drops of sesame oil over the noodles, added the meat and
> veggie mix on to the top of the noodles and over that sprinkled some of
> this new mushroom flavoured "dark" soy sauce (best soy sauce i have ever
> had "pearl river bridge" brand). I encouraged the 'elderly relative' to
> toss her noodles and meat mix to combine all the ingredients and it was
> superb.
It is indeed!
I generally use rice, or just eat it barefoot when I'm low carbing.
>
> I have been asked to add this to the repertoire, and tonight i am going
> to do the same thing but am soon going out to get some ginger root and
> more garlic, probly some cauliflower and more sweet peppers. I shall
> purchase some "5 spice" mix and look at other condiments and spices
> readily available in my area.
Sometimes the fresh frozen asian mixes work, as long as they are
pre-thawed and drained. Snow peas are good.
And mushrooms.
>
> I already use a commercial "banana sauce" and a very nice garlic chilli
> sauce. The banana sauce is the ""elderly relatives" favourite as she
> has a pronounced sweet tooth and the banana sauce is a sweet hot sauce,
> though very mild for a 'hot sauce'.
Never tried that, but Hoisin sauce is sweet-ish.
>
> I want to do beef this way but severely limit my intake of red meats. I
> have a whole tilapia in the freezer and am thinking some fish done this
> way will be very good.
It's ok, just gotta be quick with it as fish cooks so fast!
Thinly slice pork works, as does shrimp.
Shrimp I sautee' by itself first, then remove it and put it aside.
It gets re-added after plating.
Might want to do with with the fish.
>
> But above every thing else including the really wonderful flavours, this
> is for me an easy and quick way of making very good food. I have
> mentioned here before, a recent disability of the last few years that
> makes it difficult for me to stand, and so this quick cooking of good
> fresh foods is especially appealing to me.
Stir fry is a blessing!
>
> Im 'flying by the seat of my pants' here and really should purchase a
> good Asian cook book.
>
> More often than not i keep a sharp eye out for what the Asians in our
> local "Chinatown" are buying and follow suit and improvise.
>
> I recently discovered a Chinese butcher that makes "sausages" which i am
> assured are traditionally spiced according to Chinese methods, i am most
> anxious to try them.
> ---
> JL
There are very, very few foods that do not work in stir fry.
Squid is pretty good cut into rings and tentacles.
Enjoy!
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
Joseph Littleshoes <[email protected]> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <[email protected]>,
> > Joseph Littleshoes <[email protected]> wrote:
> >
>
> "In season" we often get the asparagus for anything from 69 cent to 1
> dollar a pound around here from local truck farms.
:-( I don't have that luxury.
To me, $1.99 is properly on sale.
>
> I was never particularly impressed with asparagus, as an excuse to make
> a hollandaise it is admirable but otherwise...while it has IMO a good
> flavour, it is too, too delicate to impress me.
I adore asparagus, especially grilled.
I'll occasionally make a cheese sauce to go with it, but mostly I just
serve it with butter and a little lemon pepper. Sometimes lemon butter.
>
> I make it a lot in season as it is one of the 'elderly relatives'
> favourite foods, probly my favourite way is very lightly blanched in
> boiling, seasoned vinegar. Then cooled immediately and used as an
> ingredient in a pasta salad with a vinaigrette dressing. Not to bad in
> a cheese omelette either.
>
> They have, when almost raw a very good texture.
When sprigs come up in the garden and there is not enough for a meal,
they never make it back into the house. <G>
Asparagus is quite tasty raw right when it's picked.
>
> I have recently started cooking stir fried dishes, very quick, very
> good, and very simple.
Indeed!
>
> Last knight after cooking a whole onion cut into large dice in dark
> sesame oil till the onion was lightly browned i added cut up raw breast
> of chicken, cooked this till almost 3/4 done, and added cut up broccoli
> and green pepper, 2 cloves of mashed garlic & cooked till the chicken
> was done and the veggies lightly sautéed.
You forgot the ginger. <G>
Fresh ginger and a fine cheese grater.
>
> Having warmed the previously cooked rice noodles and plated them, i
> sprinkled a few drops of sesame oil over the noodles, added the meat and
> veggie mix on to the top of the noodles and over that sprinkled some of
> this new mushroom flavoured "dark" soy sauce (best soy sauce i have ever
> had "pearl river bridge" brand). I encouraged the 'elderly relative' to
> toss her noodles and meat mix to combine all the ingredients and it was
> superb.
It is indeed!
I generally use rice, or just eat it barefoot when I'm low carbing.
>
> I have been asked to add this to the repertoire, and tonight i am going
> to do the same thing but am soon going out to get some ginger root and
> more garlic, probly some cauliflower and more sweet peppers. I shall
> purchase some "5 spice" mix and look at other condiments and spices
> readily available in my area.
Sometimes the fresh frozen asian mixes work, as long as they are
pre-thawed and drained. Snow peas are good.
And mushrooms.
>
> I already use a commercial "banana sauce" and a very nice garlic chilli
> sauce. The banana sauce is the ""elderly relatives" favourite as she
> has a pronounced sweet tooth and the banana sauce is a sweet hot sauce,
> though very mild for a 'hot sauce'.
Never tried that, but Hoisin sauce is sweet-ish.
>
> I want to do beef this way but severely limit my intake of red meats. I
> have a whole tilapia in the freezer and am thinking some fish done this
> way will be very good.
It's ok, just gotta be quick with it as fish cooks so fast!
Thinly slice pork works, as does shrimp.
Shrimp I sautee' by itself first, then remove it and put it aside.
It gets re-added after plating.
Might want to do with with the fish.
>
> But above every thing else including the really wonderful flavours, this
> is for me an easy and quick way of making very good food. I have
> mentioned here before, a recent disability of the last few years that
> makes it difficult for me to stand, and so this quick cooking of good
> fresh foods is especially appealing to me.
Stir fry is a blessing!
>
> Im 'flying by the seat of my pants' here and really should purchase a
> good Asian cook book.
>
> More often than not i keep a sharp eye out for what the Asians in our
> local "Chinatown" are buying and follow suit and improvise.
>
> I recently discovered a Chinese butcher that makes "sausages" which i am
> assured are traditionally spiced according to Chinese methods, i am most
> anxious to try them.
> ---
> JL
There are very, very few foods that do not work in stir fry.
Squid is pretty good cut into rings and tentacles.
Enjoy!
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson