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Post by Solana on Dec 5, 2021 7:59:47 GMT -5
Oooh, never thought of putting Cajun seasoning on burgers. I adore Cajun spices.
We'll mix in minced onions in our burger meat. I learned from a cooking manga that onions have an enzyme that breaks down the meat and makes it more tender.
I try to eat healthy, but damn do I love a good bacon cheeseburger. Or even better, the Banzai Burger from Red Robin with mayo, teriyaki, and a pineapple ring.
Red Robin Banzai Burger
1/3 pound lean ground beef 2 cups teriyaki sauce (divided into 2 separate bowls) 1 ring pineapple (large) 1 slice (1 ounce) cheddar cheese 2 ounce bread bun (1 hamburger bun with sesame seeds) 1 tablespoon low-fat mayonnaise 2 slices tomatoes 1/4 cup shredded lettuce (I prefer romaine, but an iceberg mix works well)
Step 1 Shape ground beef into a round burger patty. Marinate the burger patty in bowl #1 of teriyaki sauce for 30 minutes.
Step 2 At the same time as beef is marinating, marinate the pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.
Step 3 Preheat grill (or broiler).
Step 4 Remove burger patty from marinade (discard marinade), and grill (or broil) the patty on high heat for 3 to 5 minutes, then flip and grill other side for another 3 minutes or to desired doneness. Place cheese on top of patty while it's still on grill pan, and let it melt slightly by covering with lid for about 1 minute.
Step 5 Remove pineapple ring from marinade (discarding marinade), and grill on medium heat for 1 minute on each side (or broil for about 4 to 5 minutes).
Step 6 Spread mayo on both halves of the bun.
Step 7 Place tomato slices on the bottom bun. Then place the cheese-topped beef patty over the tomato slices. Stack the pineapple ring on top of burger patty, and then top it off with the shredded lettuce. Place top burger bun over the lettuce, and you've got a signature Red Robin Banzai Burger that's ready to serve!
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Post by Solana on Dec 29, 2021 17:43:27 GMT -5
Now that I've mastered curry puffs, it's time to tackle sambusas! (I'm even pestering one of my coworkers for his wife's recipe in exchange for the coconut coffee I brought back from the Bahamas.) I love so many dishes that are pastry wrapped around savory fillings, and this one is amazing.
I also received the 'Avatar: The Last Airbender' cookbook and an amazing Thai one I've wanted since working at Barnes & Noble, 'Pok Pok'. My poor coworkers are still subject to my culinary creations even after I'm a vet tech. (There's actually a recipe for cabbage cookies in the first one, and all of the recipes from the Fire Nation section are spicy. Uncle Iroh has a chapter just on tea!
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Post by Solana on Apr 1, 2022 16:27:58 GMT -5
I was digging in our pantry and found the Indonesian spice packets I had forgotten about. I had already steamed some rice, (tried it with tea, but it didn't work) so made Indonesian style fried rice (nasi goreng) with leftover pork chops and lots of veggies.
Oh. Oh, my, it was delicious. The packets were actually made in Indonesia and even had directions in Indonesian printed before the English ones. Normally, I hate shellfish, but fermented shellfish is often used in sauce and it adds an amazing punch of flavor. I wonder if I could find prawn crackers, which are normally served with rice in Bali and I acquired a taste for...
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Post by Solana on Apr 6, 2022 17:27:36 GMT -5
Picked up some more goodies for my pantry. Stir-fried asparagus with a bit of char and heavy on the spices is amazing tucked in jasmine rice with plain chicken and tons of fresh cilantro. Too bad my lemongrass went moldy, but I only had one stem left. (I live in a rural farming town, and I don't think lemongrass sells quickly in the grocery stores here.)
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Post by Solana on May 8, 2022 9:13:15 GMT -5
I had picked up some packets of beef rendang sauce and decided to try it in a stir-fry without reading the directions. BIG mistake. It was way too strong and hot, and I couldn't even finish my dish. What I DID finish required two cups of milk to tame the heat. (I do not have Aryn's tolerance for spices.) On the plus side, I got some more lemongrass and also some cilantro paste. The idea is that the paste stays good for weeks instead of having to quickly use up the fresh stuff. It was epic in a stir-fry with garlic, curry paste, and turmeric and tucked into basmati rice with Little Falls sausage. Had too much of it for lunch on Friday, so I might have to split it into bowls instead of bringing it all to work.
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Post by Ambrienne on May 8, 2022 19:23:19 GMT -5
... ::hides some cans of Carolina Reaper laced almonds:: Nope, I have no idea how it ended up in your cooking. Nope, not at all. Btw, even I find THOSE to be despicably hot. But then they went on sale, because apparently no one else can handle them at all. Whereas I... heh, the pain doesn't last forever, and it does make any allergy pretty much vaporize instantly.
I've gotten back into candy making myself, so I had to eat a couple pieces to help make my spicy pain die down, but it doesn't actually make it go away. ^^; Those suckers are strong enough to make wasabi laced garlic toast seem wimpy by comparison (that I actually liked/enjoyed, because I am apparently insane).
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Post by Solana on May 29, 2022 18:21:22 GMT -5
My mom made some sugar-free cupcakes to be topped with strawberry sauce for dessert yesterday, and I commented that they would make yummy strawberry turnovers with puff pastry.
Next time I'll try it with less liquid. Even with being pressed and sealed with a fork, quite a bit of strawberry leaked out of the pastry and was baked to the pans. I got them clean with hot water and soap and letting them soak, but it was still a messy affair.
At least they taste awesome.
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Post by Rune Lai on May 30, 2022 15:47:56 GMT -5
I can't bake without parchment paper these days. I know it's wasteful, but the cleanup is sooooooo good when I don't have to let the pan soak to get baked in crud out.
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Post by Ambrienne on May 30, 2022 22:04:39 GMT -5
I usually use foil instead of parchment paper (though with me, it depends more on what I'm baking as to which one I use).
And speaking of strawberry messes, my local grocery store had a significant sale on them a few weeks ago, so... I got a 2 lb container of them, some dark chocolate chips, and Heath pieces. Then, I made dipped strawberries out of them. It was... an adventure. A very, very, messy (but tasty) adventure.
Incidentally, did you know that a mixture of Heath pieces with dark chocolate feels a bit like the candy equivalent of napalm if you end up handling with your fingers? Which I kind of had to in order to get the candy mixture to adhere to the strawberries long enough for me to chill them in the fridge so that they would become a unified whole... at least until you bit into them. ^^; Yes, they are a mess both when being made and eaten.
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Post by Solana on Jun 12, 2022 9:10:25 GMT -5
It's funny how many of the best tasting foods are messy. I think it's sometimes a requirement. I found probably the best orange sauce I've ever had, fibro-friendly or not- Yay's Orange ginger sauce. It's made with orange juice concentrate AND the rind, so there's a strong bright orange flavor. The ginger works with it, adding some savory to the sweet, and it's only 4 grams of sugar per serving, which is below my 7 grams limit. It's amazing when paired against fried asparagus with minced ginger and onion, with the char. I also bought a Lonely Planet guide for all of Indonesia, so time to start seriously planning a trip to Java now. I'm going to try to take at least one cooking class (which I should have done in Bali) and will buy some crazy ingredients.
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Post by Solana on Jun 13, 2022 15:27:45 GMT -5
I finally bought a small bottle of fish sauce. Fermented anchovy sauce. It smells terrible in the bottle, but after adding a splash of it to my stir-fry and cooking it down, it tastes amazing. I also got some more lemongrass and cilantro and threw in garlic.
YUM.
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Post by Solana on Jul 7, 2022 15:33:37 GMT -5
Chocolate chip pancakes rolled up like little tacos filled with chopped strawberries are awesome.
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Post by skylark on Aug 10, 2022 21:02:12 GMT -5
I haven't made it yet, but will soon.
Plum beef stir fry with chow mein. Looking forward to testing this.
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Post by Solana on Aug 11, 2022 15:23:55 GMT -5
Yum! I love fruit and meat together. Let us know how it turns out!
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Post by Rune Lai on Aug 11, 2022 21:17:41 GMT -5
Yeah, let us know! I've never had actual plums in stir fry before, but it sounds like it should work since there's plum sauce.
As for me, no fantastic cooking adventures, but my grocery store has stocked up on my favorite ramen since the pandemic started! Aside from the general instant ramen shortage following the early months of the pandemic, my favorite ramen is a Hong Kong brand and made in Hong Kong, which means that restocking it has been tied up in a combination of global shipping woes and draconian lockdown measures. I haven't had Doll Ramen in over two years.
But when I went grocery shopping on Tuesday I went down the Asian foods isle at my local store, as I always do, mostly out of wishful thinking, in hopes of seeing my Doll Ramen again. But this time, it was clearly there, and there was a lot of it. They'd cleared out a lot of shelf space for all the different flavors! And they added new ones with signage saying "NEW!" in big letters.
I was shocked and happy, so I might have bought two 5-packs of their sesame flavor because I'm a afraid that new week they won't be there anymore. >.> I might have bought even more except I didn't want to be that weirdo in the self-checkout line scanning nothing but instant ramen. (And besides, I needed room in my bags for the meat and veggies to put in the ramen.)
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