"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 02-17-2012, 03:03 PM   #1861
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Maybe bat houses have the hole in the bottom and little hooks in the ceiling?
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-17-2012, 03:07 PM   #1862
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
Quote:
Originally Posted by Zhizara View Post
Well, I was going to strip the rotisserie chicken, but it was lunch time, and there was that whole other leg.... I stripped the skin off and heated it in the microwave.

This afternoon, I've been trying to catch up with the New Posts here, but it seems people are posting like crazy. I'll finally get them all read and new posts of my own made, go and check my emails and what's on TV, check back with DC and find another batch of posts. I'm not complaining. I like it when it's busy like this.
Come back at 3 a.m. It starts to slow down then. This place is one busy coffee klatch.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-17-2012, 03:34 PM   #1863
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
That's usually when I start, Addie. Normally, I check back every couple three hours.

It's funny to notice that sometimes the busiest days are weekdays. Weekends can be pretty quiet sometimes. I've tried to figure out the pattern, but the pattern is that there isn't a pattern.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-17-2012, 04:38 PM   #1864
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
On nights that I can't sleep, I am on the computer playing stupid games and checking back here. I have the TV on and am listening kind of. It is usually repeats, so I don't pay too much attention.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-17-2012, 07:34 PM   #1865
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Sitting here being mad at someone who likes to criticize.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-17-2012, 08:04 PM   #1866
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I've been researching a Vietnamese recipe I began making various versions of a few years ago: shrimp rice paper rolls, a type of fresh spring roll that is made with a unique rice wrap which resembles a tortilla or crepe, except that you prepare it by a quick soak (about 30 seconds) in warm water. (Longer and they just fall to pieces.) You spread the quickly soaked rice paper wrap on a clean towel and assemble the ingredients, then fold over the left and right sides and roll it up. Shrimp is often used although tofu or even cooked meats are viable alternatives. It is usually served (in Vietnam or in my case in local Vietnamese restaurants) with nuoc cham dipping sauce, made from fish sauce, lime juice, sugar, sliced hot chili peppers, garlic, etc. One thing that makes them really delicious is the
contents of carrots, cucumbers, bean sprouts, mint leaves, Thai (or regular) basil, cilantro (AKA coriander tops in Asia), and some rice vermacelli or cellophane noodles complete the stuffing lineup. This recipe is served at room temperature. I've seen it served with spicy (hot) peanut sauce too, and I wouldn't dream of serving it without both spicy peanut sauce and nuoc cham sauce. The mint, basil and cilantro make the dish very fragrant, and is even good when served without any shrimp, tofu or other main protein.

The unique appearance of this dish is that the rice paper wraps are transparent or nearly so. It is the usual practice to assemble all but the shrimp and give the roll a partial turn, then add the shrimp (often halved) and continue rolling, so that the shrimps appear prominently as you view the finished dish through the translucent wrap. It's a really great appetizer to precede Asian foods. I suppose you should serve Vietnamese food but this is the only Vietnamese food I've ever cooked. At least I'll have the right continent.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-17-2012, 08:11 PM   #1867
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,380
When you are happy with the recipe I would appreciate your posting it here.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-17-2012, 09:32 PM   #1868
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,884
Send a message via Skype™ to taxlady
I've had those shrimp rice paper rolls. It was in a vegetarian restaurant in SoCal. The "shrimp" were so convincing that I had to unroll the second one and check them out. It was really good.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-17-2012, 09:42 PM   #1869
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
They didn't have real shrimp? I don't understand that. I don't understand how it could be shrimp and be something else vegetarian. Although tofu is a viable and popular alternative, and of course tofu is a vegetable product.

I don't understand vegetarian or vegan at all. I wouldn't have any problem shooting a cow in the head and then hacking off a steak and cooking it, except maybe the blood, and maybe that they age beef to get better flavor. Probably not the best taste unlike corn which is best the sooner you pick and cook it, preferably within mere minutes.

But this Vietnamese rice roll recipe is good even without shrimp or anything non-vegetarian. Particularly with peanut sauce. With vegetarian peanuts...
__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-17-2012, 09:56 PM   #1870
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,884
Send a message via Skype™ to taxlady
Vegetarian friends took me there.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.