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Old 01-05-2012, 10:09 AM   #61
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Quote:
Originally Posted by Timothy View Post
I found it listed for $145 an ounce for spanish saffron stigma threads. I guess this is one seasoning I'll just have to do without.
You can get enough saffron for a recipe for around $5.
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Old 01-05-2012, 10:21 AM   #62
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Originally Posted by Andy M. View Post
You can get enough saffron for a recipe for around $5.
I imagine that would be about a half gram of it. Thanks Andy, but spending $5 for just one seasoning for a recipe is out of my league.

I'll stick with my cheap curries.
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Old 01-05-2012, 10:26 AM   #63
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Quote:
Originally Posted by Timothy View Post
I found it listed for $145 an ounce for spanish saffron stigma threads. I guess this is one seasoning I'll just have to do without.
Wise decision.
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Old 01-05-2012, 10:29 AM   #64
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Wise decision.
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Old 01-05-2012, 10:59 AM   #65
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Things I can think of:

1. Since you have a wok, try Chinese stir fried rice - very versatile, it normally includes egg, your favorite meat/seafood, chicken or bacon, or shrimp, and you spice it up with green onion, pepper, salt, etc.

2. Since you like hot food, try Jambalaya - rice with shrimp, sausage, tomato, chili

Here is my recipe for Chinese stir fried rice:

Ingredients

Long grain rice -- 2 cups
Eggs -- 2
Chicken tubes -- 1 cup
Carrots, finely chopped -- 1/2 cup
Salt -- 1 1/2 tsp
Pepper -- 1/2 tsp
Cooking oil -- 4 tbsp
Green onion, finely chopped -- 1 stalk


Steps
  1. Cook rice according to instructions on package. Prepare rice in advance so that you have enough time to cool rice. You can cook rice the night before and refridge it overnight.
  2. Beat egg. Combine 1/2 tsp salt with eggs.
  3. Heat 2 tbsp oil in a deep wok. Saute chicken for 2 minute or until no longer pink. Remove and set aside.
  4. Heat remaing 2 tbsp oil in wok. Add beaten eggs into work. Cook over medium-low heat. When eggs are half cooked, add rice. Stir rice so rice is coated by half-liquid egg as much as possible.
  5. Add chicken and carrots to wok. Now turn heat to medium-high. Stir together for 3 minutes or until eggs are cooked and all are blended well.
  6. Add green onion, remaining salt, and pepper. Stir well.
Tips
  • Rice should be a little dryer than normal. The moisture in rice is undesired. So it is preferred to prepare rice well in advance and let the moisture gradually disappears over time.
  • Step 4 is critical. When eggs are half cooked, rice absorbs the flavour of eggs during cooking and results in wonderful taste.
  • Cut all the ingredients as small as possible so they get cooked quickly and aromas blend with each other.
  • Remember to keep stirring. This is the only way to avoid eggs being overcooked.
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Old 01-05-2012, 04:30 PM   #66
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So much better. Thank you for asking.
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Old 01-08-2012, 05:46 PM   #67
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Quote:
Originally Posted by Savory
Things I can think of:

1. Since you have a wok, try Chinese stir fried rice - very versatile, it normally includes egg, your favorite meat/seafood, chicken or bacon, or shrimp, and you spice it up with green onion, pepper, salt, etc.

2. Since you like hot food, try Jambalaya - rice with shrimp, sausage, tomato, chili

Here is my recipe for Chinese stir fried rice:

Ingredients

Long grain rice -- 2 cups
Eggs -- 2
Chicken, cubed -- 1 cup
Carrots, finely chopped -- 1/2 cup
Salt -- 1 1/2 tsp
Pepper -- 1/2 tsp
Cooking oil -- 4 tbsp
Green onion, finely chopped -- 1 stalk

Steps[*]Cook rice according to instructions on package. Prepare rice in advance so that you have enough time to cool rice. You can cook rice the night before and refridge it overnight.[*]Beat egg. Combine 1/2 tsp salt with eggs.[*]Heat 2 tbsp oil in a deep wok. Saute chicken for 2 minute or until no longer pink. Remove and set aside.[*]Heat remaing 2 tbsp oil in wok. Add beaten eggs into work. Cook over medium-low heat. When eggs are half cooked, add rice. Stir rice so rice is coated by half-liquid egg as much as possible.[*]Add chicken and carrots to wok. Now turn heat to medium-high. Stir together for 3 minutes or until eggs are cooked and all are blended well.[*]Add green onion, remaining salt, and pepper. Stir well.
Tips
[*]Rice should be a little dryer than normal. The moisture in rice is undesired. So it is preferred to prepare rice well in advance and let the moisture gradually disappears over time.[*]Step 4 is critical. When eggs are half cooked, rice absorbs the flavour of eggs during cooking and results in wonderful taste.[*]Cut all the ingredients as small as possible so they get cooked quickly and aromas blend with each other.[*]Remember to keep stirring. This is the only way to avoid eggs being overcooked.
Now that does sound delicious!!! (aside from prawns which I'd omit :) )
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Old 01-08-2012, 06:17 PM   #68
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Quote:
Originally Posted by Savory View Post
Ingredients

Long grain rice -- 2 cups
Eggs -- 2
Chicken tubes -- 1 cup
Carrots, finely chopped -- 1/2 cup
Salt -- 1 1/2 tsp
Pepper -- 1/2 tsp
Cooking oil -- 4 tbsp
Green onion, finely chopped -- 1 stalk
What are chicken tubes?
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Old 01-08-2012, 08:24 PM   #69
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Quote:
Originally Posted by Gourmet Greg View Post
What are chicken tubes?
I think that's supposed to be "Chicken Cubes",.
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Old 01-08-2012, 08:55 PM   #70
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Quote:
Originally Posted by Timothy View Post
I think that's supposed to be "Chicken Cubes",.
I was wondering if it might be cubes, but 2 cubes = 1 cup????
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