The Chatterbox => Random Chat => Topic started by: Zephlar on April 20, 2020, 05:31:45 PM

Title: FOOD
Post by: Zephlar on April 20, 2020, 05:31:45 PM
Post your creations of sustenance.

Title: Re: FOOD
Post by: Spectere on April 21, 2020, 08:48:17 AM
Pretty much my tastiest thing are my teriyaki noodles (serves 2-3):

Your choice of Asian noodles (I tend to prefer udon)
4 tbsp, teriyaki sauce
3 cloves, garlic
2 tbsp, sesame oil
4.5 tsp, sugar
2 tbsp, seasoned rice wine vinegar
2 tbsp, canola oil
(Optional) Red pepper sesame oil
(Optional) Sesame seeds

1. Start boiling the noodles.
2. Use a second container to mix the sauce. Add teriyaki, sesame oil, sugar, and canola oil.
3. Whisk the sauce until the sugar is dissolved.
4. (Optional) Add red pepper sesame oil to the sauce, to taste.
5. Add garlic to sauce.
6. (Optional) Add sesame seeds to the sauce for a little bit of added crunch/texture.
7. Mix sauce.
8. After the noodles are done, strain them, then put them in a clean pan (I usually just use a sauce pan, but a wok would work well!).
9. Pour the sauce over the noodles. Toss the noodles to distribute the sauce.
10. Serve.

This makes for a pretty good side, but it can easily be an entree if you mix in proteins and/or veggies.
Title: Re: FOOD
Post by: Zephlar on April 21, 2020, 12:20:26 PM
I would consider the red pepper oil NOT optional XD

I am never without sesame oil in the pantry. Sounds delicious I am going to try it. Do you ever use corn starch in the sauce?
Title: Re: FOOD
Post by: Spectere on April 21, 2020, 01:42:09 PM
Last time I was at Giant Eagle they were out of red pepper oil (blasphemy!) so I had to skip it. Still tasted pretty good, but it did lack a little bit of its usual zest.

I've never used corn starch in the sauce. The sugar generally thickens the sauce enough, and the noodles already tend to be a bit starchy, so I've never had any issues getting the sauce to stay in place.
Title: Re: FOOD
Post by: vladgd on April 21, 2020, 04:57:22 PM
My go to, ham egg and cheese bagels.

Asiago cheese bagel (or any bagel)
Sliced Swiss
Thin Sliced smoked ham

Preheat oven to like 300f or something
Cut bagel in half, layer with swiss on both halves
First fry ham in a pan with some oil or butter or fat of some kind till it starts to brown
When ham is done to taste, turn down heat, use silicone egg mold to retain shape(preferably same size as bagel), add fat to center of mold, crack egg in said mold
When cooked to taste, add egg to one half of bagel, ham all over, more swiss ontop
Throw in oven till cheese melts
Assemble sammich, ENJOY

Ive been recently addicted to the desert heat dry rub stuff from buffalo wild wings, so I add some of that to my egg, but it's really simple, filling, delicious sammich. I have also had success with Ciabatta rolls instead of bagels. Normal bread is fine, but less enjoyable than a good bagel or roll.
Title: Re: FOOD
Post by: Zephlar on April 22, 2020, 03:31:47 PM
That is legit Vlad. I seriously want one like right now. Lil breakfast cordon bleu
Title: Re: FOOD
Post by: Spectere on April 23, 2020, 08:13:48 AM
That sounds a hell of a lot better than my usual breakfast. Might have to try it one of these mornings.

Lately my breakfasts have all been either Soylent, Huel, or Jimmy Joy. Definitely keeps the caloric intake down, but it can get boring after a while.
Title: Re: FOOD
Post by: Zephlar on July 31, 2020, 01:45:47 PM
I put this up on my Facebook a while ago showing people how I make my tender fall offf the bone, better than you can get in a restaurant ribs. I promise you these are the best ribs you have ever made in your life.

Ian, you may know Blue Wolf Tavern. That's where I learned to use this method used to work there back in 2006-2007ish.

I've been in the south 10 years now and still haven't had better ribs than this. Promise you, you will turn heads if you make this for friends and family.