Dinner Friday 8th of March
- Thread starter Snip 13
- 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.
GA, we use the absorption method on the stovetop to cook the rice and it turns out soft, light and fluffy, not sticky at all
So for example 1 cup of long grain rice in the saucepan, then add 1 1/2 cups of water too, bring to a boil and then simmer for 12 to 14 minutes
Your fried rice looks awesome Kylie
Thank heaps Snip
I know you would have loved the sweet and sour chicken, if it was maybe pork
Rocklobster
Master Chef
Nice looking food, Kylie.ROFL
Here I am Snip
Tonight we made fried rice and a sweet and sour chicken, both very tasty
Rocklobster
Master Chef
Nice buns. Msmofet!
Rocklobster
Master Chef
Heading out tonight for some beer and wings to celebrate a job offer, which I probably won't accept.
Heading out tonight for some beer and wings to celebrate a job offer, which I probably won't accept.
Thanks Rock, it was a bit of work in the kitchen but it turned out well
What is the job offer Rock...and why wouldnt you accept...it is something you couldnt see yourself doing or enjoying?
Rocklobster
Master Chef
Well, it is back in a restaurant kitchen. I have a couple of other interviews next week and my old seasonal job I can go back to, so I am going to hold off until my options run out. I have to avoid answering this guy for a few more days.Thanks Rock, it was a bit of work in the kitchen but it turned out well
What is the job offer Rock...and why wouldnt you accept...it is something you couldnt see yourself doing or enjoying?
No probs Hal
Here is the recipe
Easy Fried Rice
We also add water chestnuts and shrimp to our fried rice
Well, it is back in a restaurant kitchen. I have a couple of other interviews next week and my old seasonal job I can go back to, so I am going to hold off until my options run out. I have to avoid answering this guy for a few more days.
Okay, sounds like you have a few things lined up there
You dont like the idea of working in a restaurant kitchen?
Rocklobster
Master Chef
After 25+ years cooking and 2 of my own restaurants, I am ready for a change...Okay, sounds like you have a few things lined up there
You dont like the idea of working in a restaurant kitchen?
Rocklobster
Master Chef
The first one was back in the 80"s with my first wife. We moved to live with her parents in Italy. We leased the downstairs of the hotel they owned and managed the bar and restaurant. For the first while I couldn't speak Italian well enough so I worked in the kitchen. As I became more fluent I moved out and became the barrista for the most part, but ended up doing everything, for about 2 1/2 years.Wow, and I can see why
Which restaurants did you own Rock? What cuisines?
The second one was here in rural Canada, it was a family style restaurant with local/regional cuisine. 13 years. Pizza, burgers, breakfasts, sandwiches, deep fryer stuff..I initially tried to offer Italian and other European style meals but the market demanded meat and taters......so, when in Canada....
That all sounds great and also that you now probably speak fluent Italian, good stuff!
It is a pity that the family styl restaurant didn't take to the other cuisines, I know I would have loved them
I can totally understand you wanting a change, maybe a rockstar
I do wish you the best of luck though in any venture
It is a pity that the family styl restaurant didn't take to the other cuisines, I know I would have loved them
I can totally understand you wanting a change, maybe a rockstar
I do wish you the best of luck though in any venture
vitauta
Executive Chef
ROFL
Here I am Snip
Tonight we made fried rice and a sweet and sour chicken, both very tasty
kylie, your meals always have special eye appeal, with veggies so beautifully vibrant and fresh. i don't know how you manage, day after day, in the middle of a lengthy, energy-sapping heat wave, continuing to deliver such lovely dishes.
and i agree with roch, msm's buns are a truly magnificent sight!
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kylie, your meals always have special eye appeal, with veggies so beautifully vibrant and fresh. i don't know how you manage, day after day, in the middle of a lengthy, energy-sapping heat wave, continuing to deliver such lovely dishes.
Thank you so much V, that is so lovely of you to say
Steve wanted me to let you know that he was cooking it with me
It does help with air conditioning but yes, takes a toll on you during the heatwaves
Steve Kroll
Wine Guy
Looks delicious, Kylie!Tonight we made fried rice and a sweet and sour chicken, both very tasty
Tonight we're having NY strip steak, spinach salad, and chili-lime sweet potatoes.
