Whatcha cookin'?
Posted: Thu Jan 27, 2005 7:32 pm
Thai-style chicken and shrimp fried rice ***** Best I ever had.
Udon sesame chicken noodles **** Definitely needs lite soy sauce, very salty recipe. These were supposed to be Thai noodles of some sort, but I didn't have any.
Bleu cheese chicken **** My first attempt at a roll-up kind of recipe. I didn't have any toothpicks, so I was browning the chicken rolls with the spinach/bleu cheese mixture while holding them together with chopsticks. It made for a unique presentation.
chili paste n/a Just needed some for a recipe.
Pineapple curry **** Would have been better without potatoes, but great taste.
Fried chicken *** for having to finish them in the microwave because I set the frying temp. too high.
NY Strip with gorgonzola sauce * for accidentally using a pasta gorgonzola sauce, instead of one for steaks (butter and milk based instead of wine/shallot origins), and using a really expensive gorgonzola that was not meant to melt. I haven't had a decent steak/gorgonzola sauce since I moved out of SoCal, and the streak goes unbroken.
Shrimp/cucumber/bean paste stir-fry *** Do NOT stir-fry cucumber without deseeding them. It's all fun and games until the seeds start hitting you in the eye at popcorn speed. I also added too much salt, and it's hard to get sauces to stick to cucumbers. Needs a do-over.
Udon sesame chicken noodles **** Definitely needs lite soy sauce, very salty recipe. These were supposed to be Thai noodles of some sort, but I didn't have any.
Bleu cheese chicken **** My first attempt at a roll-up kind of recipe. I didn't have any toothpicks, so I was browning the chicken rolls with the spinach/bleu cheese mixture while holding them together with chopsticks. It made for a unique presentation.
chili paste n/a Just needed some for a recipe.
Pineapple curry **** Would have been better without potatoes, but great taste.
Fried chicken *** for having to finish them in the microwave because I set the frying temp. too high.
NY Strip with gorgonzola sauce * for accidentally using a pasta gorgonzola sauce, instead of one for steaks (butter and milk based instead of wine/shallot origins), and using a really expensive gorgonzola that was not meant to melt. I haven't had a decent steak/gorgonzola sauce since I moved out of SoCal, and the streak goes unbroken.
Shrimp/cucumber/bean paste stir-fry *** Do NOT stir-fry cucumber without deseeding them. It's all fun and games until the seeds start hitting you in the eye at popcorn speed. I also added too much salt, and it's hard to get sauces to stick to cucumbers. Needs a do-over.
