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Old 03-25-2020, 06:33 PM   #121
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Quote:
Originally Posted by GotGarlic View Post
I love a good stir-fry. If you have any oyster sauce, try adding a half teaspoon of that to the sauce mixture and reduce the soy sauce a little. I used to keep adding soy sauce to give it more flavor, but once I discovered oyster sauce, I started adding that. It's an umami bomb that tastes more savory and less salty to me than soy sauce. I also add a half teaspoon of chili-garlic sauce. And instead of veg oil in the sauce, I use a half teaspoon of toasted sesame oil.

1. Someone has shellfish allergies eating it so wary of using oyster sauce. I did see it in another popular recipe vid so maybe sometime will be able to try it. Or is oyster sauce not from real oyster and shellfish allergy people ok?

2. Someone has garlic allergy eating it so canít use garlic. U will hardly ever see any of my dishes have garlic in the ingredients. :(

3. Agree on toasted sesame seed oil. At the end when I thought the soy taste was light I poured some on the rice while still in the wok and cooked a little more. I use it on the Mongolian crispy beef dish and thought maybe it would help here. Thing is I used veg oil for chicken marinade. For wok I used avocado oil. So not sure if toasted sesame oil had much affect sprinkled in at end like that...
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Old 03-27-2020, 02:08 PM   #122
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Berry (Blueberry, Blackberry, Raspberry) Crumb Cake

Quote:
Originally Posted by GimmeAnother1 View Post
Berry (Blueberry, Blackberry, Raspberry) Crumb Cake


ingredients: butter, sugar, eggs, vanillla, ap flour, baking powder, salt, milk, berries. topping - sugar, ap flour, cinnamon, butter.


lessons learned: 1. i used mix of frozen and unfrozen berries. the frozen i defrosted in microwave which gave a lot of juice. i added the juice in. you can see it in the dough of 1st pic as it is almost purple in color. not sure the affect but i have an issue i will show below. not sure if contributed. 2. my batter was still very wet after 45 @ 350degrees. not sure if the crumb on top was preventing the cooking or the juice from berries kept it too liquidy or what. i wound up cooking it about 1:15 at 350 and even then i would poke through the top and pull out mush. it dried up fine. very light and fluffy. not a lesson learned here but curious if it's supposed to be like this for a crumb cake.


results/taste: the taste was excellent. best crumb cake i've ever had. my issue is the texture. it fell apart in my hands as i held or cut a piece. the dough was extremely soft under the hard and heavy topping of the crumb and while the taste was so good holding it together was a sloppy job. i need to work on this recipe a little and tweak. has great promise though. never had a berry crumb cake like this before. great combo with milk or coffee.

wound up doing this again but this time in muffin/cupcake form. lesson learned for this method is that i need to push down the crumb topping into the batter right before cooking otherwise it doesn't stick as well and cracks off the top when pressure applied. need to push the topping down into the batter right before baking so it sticks better i think. also regular cupcake tins they tend to splooge over the sides. if i get the basket parchment paper types they can bake up into them instead of over the sides. either way so delicious :)
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Old 03-28-2020, 10:21 PM   #123
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Quote:
Originally Posted by GimmeAnother1 View Post
Spaghetti with Meatballs and Sausage


ingredients: sauce - puree san marzano tomatoes, whole peeled san marzano tomatoes, tomato paste, sweet onions, bay leaves, oregano, parsley, olive oil. meatballs - 85/15 ground beef, parmesian reggiano, parsley, italian seasoning, onion, egg. sausage - premio sweet italian.


lessons learned: 1. takes a long time and a lot of work. all in all about 4 hours of constant work start to finish. 1.5 when breaking down whole peeled tomatoes remove the stems. 2. meatballs were not solid 1st batch. made them more compact for 2nd batch so they didn't break up as much. wound up breaking some of 1st batch up and using as meat sauce. use ice cream scooper to help consistent sizing. 3. brown all meat in cast iron skillet if you can. great flavor for browning. did this separate to sauce and added to sauce after cooked. 4. saute onions separate in some olive oil for 20+ min to break them down before adding to the sauce/meatballs. 5. after a couple of hours simmering feel free to add some water if sauce is reducing too much.


result/taste: Awesome! took my grandmother's recipe and slightly modified but all in all just a great sauce and meat.



added bb ribs and left out olive oil this time. also browned directly in the pot i made the sauce in as i had more time to do so. bb ribs fell off the bone and fat rendered into the sauce. tastes great. used 3 different sausages (1 type of which i made see previous posts). also went cheese ravioli this time however bought from local Italian deli that makes them; did not make my own.
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Old 03-31-2020, 09:23 PM   #124
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Steak Tacos and Rice

Steak Tacos and Rice


ingredients: steak, salt, pepper, red onions, tomato, lettuce, avocado oil, tortilla, jasmine white rice. sauce - sour cream, worcestershire sauce, maggie sauce


lessons learned: 1. learned to cut protein into thin strips. in my case i froze the meat a bit so firmer to handle when cutting into thin strips. also i have seen 45 degree angle cuts to help keep the strips thin. 2. first time making the sour cream/steak sauce combo. 3. red onions perfect for this dish. 4. dish comes together quick so prep is key.


results taste: strips worked out well. sometimes i can see using strips and sometimes i would prefer thicker pieces. both have their place i think. sour cream steak sauce combo i liked but for some did not catch on.
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