Name some essential Chinese ingredients...

[Dottore]

Originally Posted by jyl

Uh - not enough drawers in the base cabinets? No upper cabinets for glassware storage?

Lot's of storage on the walls you can't see. Also a huge pantry.

The problem is hardwood floors in the kitchen—even in the wok kitchen! I would never do this again. Great if you just make sandwiches and such. But if you're a serious user and abuser of the kitchen the floor has to be some kind of stone or cement. Something you can mop down, and that won't absorb oils etc.

[ODDJOB UNO]

im getting damn hungry looking at these pics. mmmmmmm YUMMY!

[futuresoptions]

Made it to the grocery store today, picked up the following...

more fish sauce (new brand never used before, usually by three crab brand but they were out)
Hossin Sauce
Oyster Sauce
Shrimp Paste (Sweet Jesus this stuff had a stinch)

[futuresoptions]

So any way, made the following:


Mussels sauted in Garlic and butter with a little sea salt...

Red lettuce taco's stuffed with seafood salad

Fried Pork riblets with garlic, red pepper, green onion, chili oil, shrimp paste and Hoisin sauce and jalapeno..

Shrimp & Lobster made with peas & carrots, garlic, green onion, fish sauce, oyster sauce, water chestnuts, and then thickened the sauce with corn starch...

Made white rice also but didn't include it in the photo...

Baked Ricky Rocket a knuckle bone with a little Natures seasoning sprinkled on it..

Everything was very tasty.... wish I could have invited ya'll over for vittles...

Can't wait till I get my gas burner/wok setup done...

[javadog]

Originally Posted by futuresoptions

more fish sauce (new brand never used before, usually by three crab brand but they were out)

That's Tiparos, it's an okay brand.

JR

[Shaun @ Tru6]

Jesus Christ man, that looks and sounds amazing!

[futuresoptions]

Originally Posted by javadog

What'cha gonna cook?

JR

Look up right above your post LOL....

[vash]

DAYUM! looks great.

how many people you feeding?

[futuresoptions]

Originally Posted by Shaun 84 Targa

Jesus Christ man, that looks and sounds amazing!

Thanks Shaun! It was very good!!!... Thanks for all the help on this thread guys!!

I plan on heading to a Asian market in Harlingen this weekend to see if I can find more of the items that the regular grocery store doesn't carry..

[Shaun @ Tru6]

Next time try the mussels in coconut milk, white wine, chilis/paste and lime, grill some hearty bread to soak up the broth.

[futuresoptions]

Originally Posted by vash

DAYUM! looks great.

how many people you feeding?

lol, five... but I do enjoy this type of left overs....(I usually will not keep any other type of left over except for barbeque or turkey for turkey salad generally...)

[futuresoptions]

Originally Posted by Shaun 84 Targa

Next time try the mussels in coconut milk, white wine, chilis/paste and lime, grill some hearty bread to soak up the broth.

sounds like a plan, I actually purchased four cans of coconut milk today... still have half the bag of shrimp left.... I may try that tomorrow with the rest of the left overs...

[futuresoptions]

To be honest, I think the pork riblets came out the best... probably some of the best tasting pork I have ever eaten...

[vash]

did anyone mention fermented black beans? mussels in black beans (always use garlic) is great stuff.

[futuresoptions]

Originally Posted by vash

did anyone mention fermented black beans? mussels in black beans (always use garlic) is great stuff.

Not that I remember, I will have to add that to my list... are they used in any other dishes?

[vash]

black beans are a umami flavor. i store it in the freezer, and give it a quick rinse before i use it. chop it up fine. you dont want a diner getting a full bean..big on flavor. not that big a deal but it is traditional to chop it up. like i said, if you use black beans, you almost have to use garlic. ginger is nice to, but garlic is for sure. i chop them together. about a 50/50 mix.

anything i steam i add some. steamed whole fish. steam clams (if that is the theme i am going for). one of my favorites is to chop garlic, black beans, tiny bit of ginger, some chopped green onion..add a bit of veggie oil..stir it up. now shuck some big oysters. arrange the half shells on a plate, put in a tiny dollop of your mix...steam them! serve with the ubiquitous rice. take a bow. lemme know if you have a hard time finding the blackbeans.

[vash]

you seem pretty adventurous. can you, or have you ever tasted bitter melon? super good for you. bitter melon, chicken winglets, braised with black beans garlic..over rice. having it tomorrow!

[futuresoptions]

I will try that Vash, it sounds good! What type of ginger do you prefer, I had dried ginger powder and I keep pickled ginger in the fridge, when using ginger in prepared meals, what type should I use? I use the pickled ginger for when we make sushi at home, but the powdered ginger really doesn't taste that good when added to dishes imho...

[futuresoptions]

Originally Posted by vash

you seem pretty adventurous. can you, or have you ever tasted bitter melon?

No, I have never tried/heard of them... I am pretty much adventurous when it comes to food... I will not eat dog (because I respect them too much to do so even if they are delicious) and beef liver (cannot stand it have tried it every time it has been put in front of me, but can't stand the after taste) everything else is fair game, bugs, inerds etc... I really enjoy Bizarre foods and No Reservations TV shows and wish I had access to half of the items they have on those shows... I wish we had ham stores like they have in Spain etc... The shows when they are in Japan / Asia and trying all those dishes just kills me to no end...

[vash]

no dogs!

and fresh ginger.