kinglugia
A Randy Avian
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- Oct 3, 2013
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Hmmm. Rice cooker-cooked rice is better, imho.
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Hmmm. Rice cooker-cooked rice is better, imho.
Yeah, curry has to go with rice. I've been eating it with pasta (spirals, to be precise) since I don't have a rice cooker where I live. Today, I got some microwave-ready rice and the difference is night and day.
That sounds like you just aren't using the right kind of pasta. It makes a surprising amount of difference. For curry I'd mix with some small elbow macaroni cooked al dente, and if that still didn't go well then orzo and ptitim exist for a reason. Not that I'm saying you should, since you have access to rice, but you could.
Maybe separate the mussels from the marinara? Cook them separately, I mean.
Oh.I was afraid of that. I still got over a kilo of the stuff and separating the mussels will be a pain and a half.
I can't find find the water soluble alcohol-based mint extract
Alcohol-based mint extract is just never in stock in my local grocers. There's oil-based one, but that one don't work well with syrup-ing process. That's why I resorted to Fisherman's Friend.
Daikon Soup
- 500g chicken, skin removed (I use 3 large chicken drumsticks, you can also use half chicken or chicken thighs, chopped to rough pieces), you can also use pork ribs cut up or stewing meat, I have used lamb and oh my god is it good, blanching is still the same.
- 1 litre of water
- 5 slices of ginger
- 1 daikon, about 300g, peeled and cut to large chunks
- 1 BIG japanese carrot, about 300g, peeled and cut to large chunks
- 5 shiitake mushrooms, stems removed, caps sliced into stripes
- 1 tablespoons of wolfberries, soaked in water till puffy
- 3 dried scallops
- salt
Directions
1) Boil some water inna big pot. When water is at a hard boil, toss in meat for 5-8 minutes before discarding water and setting aside meat|
2) Add 1 litre of water into big pot, boil away. If you wanna get fancy, use some stock, but you won`t need to.
3) When the water boils, add chicken, daikon, carrot, mushrooms, dried scallops and ginger.
4) Boil for 45 minutes
5) Lower the heat and allow to simmer for at least another 1-2 hours.
6) 15 to 30 minutes before serving the soup, add the soaked wolfberries. Add salt to taste, or use soy sauce.
feta mac and meat or something
two packs of ground meat (for me it was 2x 400g)
two packs of macaroni (again, 2x 400g)
onion as much as which you like (I used 2 large yellows)
a tube of tomato puree (mine was a cheap 200g one)
feta cheese (I used 400g pre-cubed off-brand (not called feta in packaging) ones in some liquid since it had the best cheap:effort ratio)
idk, play with the ratios if you like, but that's is what I used and liked.
boil macaroni in a large pot, I did it with two vegetable stock cubes and some salt, remember to stir every now and then to prevent sticky
fry diced onion in butter or whatever you like for a bit, add meat and spices as you like
after meat's browned put the tube of puree in (or an approximate ratio for it) and stir and sit on a turned off stove for five minutes or something
after most of water's gone from macaroni and/or they're done and you've drained it, set the pot aside
insert meat and onion into macaroni, stir
insert feta into macaroni, do not apply feta juices if they're in some unless you want to I guess
stir well, put a lid on it for ten minutes
enjoy
did I do it right?
I meant more the laying out the instructions