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jamaican rice and peas
January 06, 2007
from KERRYANN1  
Basseterre
put peas to boil in with a peg of garlic, when it finish boiling u put in the coconut juice and add escallion, butter,and thyme and let it boil for a next ten minute and then u add the rice and then u stir it so that the peas can spread, cover the pot untill the rice is cook. then u good to go
cooking and disasters..
December 30, 2006
from plimster  
London
Had some disasters in my time. But that's all the fun. It's like experimenting in a lab. Lost a few pans in the process. Also made some nice concrete cakes in the past *8-).
ramon noodles
December 25, 2006
from crows  crows
Philadelphia
hello all, looking for any and all ramon noodle recipies (for a little book) already have a "cocanut snow white soup)that should set the bar for all of you
Fish
October 10, 2006
from doctorbaker  doctorbaker
Birmingham
Anybody like the old English fish and chips?
:)
September 10, 2006
from joys  joys
Manila
aint no perfect in cooking...esp foreign dishes. Preparing native dishes is where I am good at...however Pans, oven, saucer and other cooking stuff aint no threat for me in the cooking arena. just want to meet good friends with the same interests...drop me a line! :)
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
As you get a hang of the flavors and start adjusting to your own likes and dislikes. the soup just gets better and better. Such as putting in curry instead of fennel or bayleaves instead of star anise. or red wine instead of sherry or shaoxing. or even apple cider. for a more fusion flavor. anyways the skies the the limit. happy cooking.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
If you liked the soup so much that you want to make a batch up again right away well then just add more ingrediants. If not you can boil the soup down to about half way. Freeze the soup into some ice cube trays and next time you cook this dish you can pop the ice cubes in to some water voila you just saved yourself a day. Add more ingrediants of course and save the soup the more you cook it the more intense the flavor it gets. At the same time mellowing out.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
Now after your meal you want to keep that soup throw out the bones and the left over vegitables. You can try and eat what's left in there but more than likely they wont taste like much since they gave up most of their flavor to the soup. They are incrediably soft at this point so if someone has a tooth ache or something like that this food is perfect.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
Which should be really easy to recognize. Because it was the sides that shrunk in. You will serve them over the hot noodles and hot soup letting the meat be warmed by the soup. The reason for this is if the meat was properly cooked each time a boil and then simmered for about 3 hours over a period of three days. That peice of meat should be almost like butter when it is hot. So you serve the meat cold with the noodles and soup warm you up.
Asian Beef Noodle Soup cont.
August 28, 2006
from goofycancook  goofycancook
Houston
So after four days of cooking we get to eat right? Wrong more cooking! :) You have to boil up the pasta or noodles or whatever. You have to heat up the soup assuming this is the fifth day and you have to heat it up. And most important you have to have let the meat rest seperately from the soup on the last night. Becuase the way you are going to serve the meat is you are going to slice the meat on a bias against the grain.


76 messages – Page 4 of 8


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