CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Any guesses? The 2 not easily identifiable proteins are chicken in a marinade of 3 of the 4 bottles and cooked pork butt from the freezer cubed.
Friday Mystery dinner, 5/6/2016.
- Thread starter CraigC
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Whiskadoodle
Executive Chef
I don't see any citrus so it's probably not Cuban/ Caribbean Not sure if the eggs are boiled or still raw. Bottles of Asian sauces. My guess is eggs foo young. And a lot of it. I'll be there shortly with chopsticks in hand.
I'm trying to talk Dx into going out for dinner. I am hungry for fish or seafood. She's not biting. She says she has "garden knees" and dirty hands. I said wash hands, ( and her face since she hasn't seen it yet) and put on long pants and we're good to go. I guess I can be equally happy if I pick up Chinese. We can eat at the picnic table because it's so nice out.
I'm trying to talk Dx into going out for dinner. I am hungry for fish or seafood. She's not biting. She says she has "garden knees" and dirty hands. I said wash hands, ( and her face since she hasn't seen it yet) and put on long pants and we're good to go. I guess I can be equally happy if I pick up Chinese. We can eat at the picnic table because it's so nice out.
Andy M.
Certified Pretend Chef
We've been on the go all day plus I'me finishing up a big pot of chicken stock so dinner tonight will be a reprieve of the carne deshebrada tacos with slaw.
Andy M.
Certified Pretend Chef
Is the missing ingredient rice, noodles or chicken broth?
That would give it away, but it is not liquid.
Andy M.
Certified Pretend Chef
So it's either fried rice or lo mein.
GotGarlic
Chef Extraordinaire
DH is out playing golf. I have some leftover salad from lunch with a friend earlier, so I'll have that with some baked chicken.
Ding, ding ding, fried rice. Pic to follow shortly as I can upload from my phone but not post.
I NEVER eat takeout fried rice and didn't really like homemade until I found the base recipe we used.
Andy M.
Certified Pretend Chef
Nice looking f. Rice. It took me a while to get my recipe to taste right. Next is perfecting lo mein.
Andy M.
Certified Pretend Chef
Interesting, you use hoisin while I use oyster sauce for fried rice.
Kayelle
Chef Extraordinaire
Great looking fried rice there you two! I did some darn good fried rice myself recently without the rice.
Would you share the base recipe you used Med?
I had a Mother's Day lunch today with my older son at Garmen's Irish Pub while the SC was out of town for a dentist appointment, so it's leftover Zuppa Tuscano for supper tonight.
Would you share the base recipe you used Med?
I had a Mother's Day lunch today with my older son at Garmen's Irish Pub while the SC was out of town for a dentist appointment, so it's leftover Zuppa Tuscano for supper tonight.
GotGarlic
Chef Extraordinaire
Well, that was good 
I decided to sprinkle the chicken with Penzeys Greek seasoning and pan-roast it in my cast iron skillet. This is less than half of the salad from lunch, with a little cucumber and feta cheese added. It was gigantic! The watermelon was served with lunch, too.
I decided to sprinkle the chicken with Penzeys Greek seasoning and pan-roast it in my cast iron skillet. This is less than half of the salad from lunch, with a little cucumber and feta cheese added. It was gigantic! The watermelon was served with lunch, too.Attachments
Cooking Goddess
Chef Extraordinaire
medtran, that is a quality looking fried rice. Like Kayelle, I would also like your recipe if you're in the sharing mood.
:
I made a huge salad for us to split. We weren't hungry afterwards, but now we want a "little something". I need to figure out something else from the contents of the fridge.
Why did it need a reprieve? Was it a bad meal?
:I made a huge salad for us to split. We weren't hungry afterwards, but now we want a "little something". I need to figure out something else from the contents of the fridge.
Andy M.
Certified Pretend Chef
...Why did it need a reprieve? Was it a bad meal?
I guess I should have said reprise. It seemed right at the time...
rodentraiser
Head Chef
I wanted to eat what's left over in the freezer before I go shopping again. So this morning I took out 1 of the 2 pork roasts I still had and threw it in the crock pot with a mix of BBQ sauce and zesty Italian dressing. Added some onions and it should be done by about 8pm tonight. I've also got one large Yukon potato left and I might try a recipe of boiling it in vinegar and then salting it, for a salt-and-vinegar potato.
I think my taste buds tonight are going to be tingling.
The hot weather is approaching again and if I can't get an air conditioner in this room, I think cooking will be on hold until September. I don't know how they did it in the old days but for me, cooking in 93 humid degrees is not going to happen.
I think my taste buds tonight are going to be tingling.
The hot weather is approaching again and if I can't get an air conditioner in this room, I think cooking will be on hold until September. I don't know how they did it in the old days but for me, cooking in 93 humid degrees is not going to happen.
GotGarlic
Chef Extraordinaire
A former neighbor told me many years ago that his mother didn't use the oven between Memorial Day and Labor Day. I don't follow that 100% of the time - maybe 90%
Stove, microwave, grill and toaster oven for the most part - or just cold dishes.Recipe posted ladies, both the basic and what we did last night.
Andy, one of the comments made was about using oyster sauce in addition, either replacing half of the hoisin or just adding some in. We may give that a whirl next time.
Andy, one of the comments made was about using oyster sauce in addition, either replacing half of the hoisin or just adding some in. We may give that a whirl next time.
