Cookin again

Zardnaar

Legend
Oh let fate decide the other night. Parked near town and cold crappy night. Went to the Indo Nepal place but it was packed out and it's a hole in wall place. Other options were burger/pizza place, Turkish or Khmer but went to a Chinese/Khmer place that we used to go to on D&D night.

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Wife wanted hot rice type meal it was cold and wet and had a satay beef. I ordered a beef noodle soup which was a bit bland but I guess that's what the various condiments were for. Bit of Sriracha and chilli flakes later and it was pretty good. Not a massive soup fan but it was cold and crappy.

Place was more or less empty as well so social distancing. Favorite place for cheap Chinese that's not a fish and chip shop.
 

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Dannyalcatraz

Schmoderator
Staff member
Last night, we did Japanese from a place around the corner from us. The suite in question has housed at least 3 different Japanese restaurants over the past 24 years, and the current occupant has changed its menu (and head chef, I believe) a couple times.

Mom usually gets the Shrimp tempura bento box when we go there, and after last night, she claims she wants to branch out a bit with one of the beef bento boxes next time.

I’ve been in a bento box rut at that place myself, so I decided to try their shoyu ramen. I can’t say it was better than some of the ramen I’ve had at any of the other Japanese places I eat, but one thing DID stand out: the chasu (pork belly) they included was the best tasting chasu I’ve ever had in a bowl of ramen. It was stand-alone good.

…but there was only one medium-sized piece in the bowl!
 

Zardnaar

Legend
Last night, we did Japanese from a place around the corner from us. The suite in question has housed at least 3 different Japanese restaurants over the past 24 years, and the current occupant has changed its menu (and head chef, I believe) a couple times.

Mom usually gets the Shrimp tempura bento box when we go there, and after last night, she claims she wants to branch out a bit with one of the beef bento boxes next time.

I’ve been in a bento box rut at that place myself, so I decided to try their shoyu ramen. I can’t say it was better than some of the ramen I’ve had at any of the other Japanese places I eat, but one thing DID stand out: the chasu (pork belly) they included was the best tasting chasu I’ve ever had in a bowl of ramen. It was stand-alone good.

…but there was only one medium-sized piece in the bowl!

We used to eat Japanese a lot 15-20 years ago.

Gradually stopped eating it as we just prefer Turkish instead. And our favorite place changed our favorite dishes.

I'll still happily eat it but don't really see the point vs better options eg Cambodian, Turkish, Indonesian etc.
 

Dannyalcatraz

Schmoderator
Staff member
Just like my Mom is nuts for all the Mediterranean/Middle Eastern cuisines, I’m the same way for Asian ones. I wouldn’t call Japanese my favorite of those I’ve had- Vietnamese wins that contest- but it certainly scratches certain itches the others don’t,
 

Zardnaar

Legend
Cambodian. Wife ordered her just the usual beef satay.
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Ordered the Lok Lak never had it before. Beef, lemon pepper sauce, veggies on rice.
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This is it along with the lemon pepper sauce

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And the satay.
 
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Zardnaar

Legend
Yeah, looks like I’d have a good time there!

My dish had a delicious lemon pepper aftertaste.

First went to that place in January 2003 when they did an anything on the menu for $5 (3.50 usd). Student's were out of town. Prices have roughly doubled since then meals were $7-8 and $3.50 for a satay burger.

Also my mother's favorite last place I took her for a meal before she passed. She preferred that food over other places. It was the cheapest as well not that I let her see the prices (I paid).
 

Zardnaar

Legend
Gonna try a homemade beef satay.

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Super simple marinade for few hours, quick fry serve on hot rice and heat the satay sauce.

That moment you realize you took the photo upside down.
 

Zardnaar

Legend
Mixed Meze grill at one of the Turkish places here.

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On the right mixed chicken and lamb in spiced rice. In the middle various dips and hummus.

In the left some dolma, bread, falafel, spring rolls.

Hadn't been for a while place was a bit run down and dead quiet although we were out on a Tuesday night.
 


Dannyalcatraz

Schmoderator
Staff member
Mixed bag cuisine wise this weekend.

On Friday, I picked up dinner from a local “gourmet buger” place near us. Normally, their stuff is worth the extra money they charge, but they left my sautéed oni9ns off of my BBQ Bacon burger and they changed the recipe on their sweet potato fries that Mom usually loves, it may be a while before we return- Mom holds culinary grudges.

OTOH, we went to a small gathering on Sunday, celebrating a friend’s anniversary as a monk and also the impending ordination of one of his mentees. It was an early afternoon thing, with the host providing caviar, rumaki, salmon on cucumber and similar finger foods, plus an assortment of champagne, red wine and the contents of their bar, and a beautiful fruit-crowned cheesecake. I was asked to bring a nice dip.

So I made our variant on a shrimp & cream cheese dip, pairing it with 2 kinds of crackers (Ritz and Blue Diamond Pecan crackers), as well as some Kerrygold butter for those who wanted to double down on decade.

It went over well, but we did have some leftovers because a few of the guests had gotten exposed to COVID the night before and didn’t attend. So we’ve been eating it on toast as open-faced sandwiches.

Oh, the horror!
 



Cadence

Legend
Supporter
Broke out the hand crank ice-cream maker for the first time in quite awhile at a campout this weekend.

The base recipe a cookbook is for chocolate cheese cake ice-cream: 2 bars cream cheese, 2 cups whole milk, 4 cups heavy cream, 2 eggs, 2 cups sugar, 2 cups cocoa powder, and 2 tsp vanilla. Came out just fine as usual in about 20 minutes.

Had trouble with the strawberry this time. Leave out the cocoa, and halfway through churning put in the strawberry puree (1.5 pounds strawberry, 2 pounds sugar - and I added 2 tsp vanilla mixed heated in a double boiler til soft and then blended). I think it was well past half when it was put in, and so some of it that was pretty much done stayed that way and the rest stayed runny. And it wasn't help in that I think we ended up starting cranking it the wrong direction after that. So, it wasn't even quite soft-serve (except at the very bottom).

We've also used the base for grasshopper (mint) ice cream and peach ice cream before.

Luckily one of the others saved the Dutch oven (box-mix) brownies. I didn't let the charcoal go along enough before I started them.
 

Zardnaar

Legend
Went to a place we first visited 20 years ago. Haven't been in years.

Lamb kofta Turkish place

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Breads and dip.
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Kofta on rice plus salads.

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Some sort of pumpkin ball.

Washed down with a local porter.

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Great meal nicer than the last one we had. Motr expensive Turkish in town probably the best to dine in.
 
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Fenris-77

Small God of the Dozens
Supporter
Has anyone ever noticed that recipes for Indian Curry are mostly complete and utter crap? It's not that hard to cook, but I read the first four or five things that come up for, say, Butter Chicken and I ask myself if they're cooking the same thing I want to cook.

Edit: So I thought, lets ask a famous person, so I looked at Gordon Ramsay's Butter Chicken recipe. It's still utter crap (although he is a wonderful chef, despite his sassy pretend tv persona).
 
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prabe

Aspiring Lurker (He/Him)
Supporter
Has anyone ever noticed that recipes for Indian Curry are mostly complete and utter crap? It's not that hard to cook, but I read the first four or five things that come up for, say, Butter Chicken and I ask myself if they're cooking the same thing I want to cook.

Edit: So I thought, lets ask a famous person, so I looked at Gordon Ramsay's Butter Chicken recipe. It's still utter crap (although he is a wonderful chef, despite his sassy pretend tv persona).
My wife had a friend in grad school who was Indian, who gave her a kheema curry recipe. I can copy it somewhere for you if you want it. It's one of our go-to recipes.
 

Fenris-77

Small God of the Dozens
Supporter
My wife had a friend in grad school who was Indian, who gave her a kheema curry recipe. I can copy it somewhere for you if you want it. It's one of our go-to recipes.
Thanks for the offer, and I'll always take a recipe, but generally I'm fine. I was a chef for many years and figured it out. I just think it's odd how many bad recipes there out there. Well, I mean there's lots of bad recipes, but even more than normal in this case. Anyway, I'll stop shouting at clouds now.
 

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