What are you cooking?

[fishorama]

We had Thai take out tonight, yummy!

 

[Fishmanic]

I love Thai food as well.
There's a Thai restaurant near me that has excellent luncheon specials. For $13, you get a main dish with rice, 2 spring rolls, a small salad, and soup. And the service is top notch. I usually order either chicken basil that includes white rice, or chicken with cashew nuts that includes white rice. My favorite place for a nice lunch.

 

[fishorama]

I've never has Thai food with cashews, sounds good! Different than Indian kormas I make, I'm sure. We usually have homemade brown rice. I bought Thai red rice (cargo rice) but husband isn't a fan even though that's what our Thai place calls "brown" rice; he's had it many times. We rarely eat white or even jasmine, basmati or coconut rice these days.

My Thai favs are spicy basil w/beef, pumpkin curry & red curry. I like pad thai but don't usually get it. Husband used to always get drunken noodles but lately it's Panang beef curry. I often get his leftovers & mine too, lol. When we're feeling decadent, like yesterday, we get veg crispy rolls.

I was disappointed we had no good Chinese restaurants near us here in California. SF is far & our Chinese east coast friends said many Chinatown restaurants aren't really great. Of course that could be snobbiness on their part.

We ate off the Chinese menu with a friend & son in MA once. Very different! No chicken feet for me, lol. I asked the American born son what to do about shell on shrimp...he said he just crunches them up but wasn't sure if that was usual, huh.

We're having burgers tonight; Thai leftovers tomorrow.

 

[gimme30]

Around here a lot of so-called Chinese restaurants are actually Korean or Vietnamese.
There's a place not far from me that sells it by the scoop. They got caught selling cat (tastes like chicken!) and were shut down. They're just as busy as they ever were after reopening.

 

[jaylach]

Around here a lot of so-called Chinese restaurants are actually Korean or Vietnamese.
There's a place not far from me that sells it by the scoop. They got caught selling cat (tastes like chicken!) and were shut down. They're just as busy as they ever were after reopening.

Have a Chinese place right across the street but haven't used in years. One thing a place needs to be is consistent and they aren't. One time the take out will be good and the next likely to be almost nothing but bean sprouts. And they don't even have duck sauce but, to be fair, duck sauce isn't really Chinese but, rather, a condiment created in the U.S.

 

[jaylach]

Last night I had sludge for dinner. Sludge is throw a bunch of small leftovers in a skillet and heat all at once.

Just took a burger patty out of my freezer to thaw so I guess tonight is going to be a bacon cheeseburger with tater wedges. Normally I do tater wedges bt cutting either red or gold baby taters in thirds but, lately, I've been liking a mix of red, white and purple. I find that I like the different differences in texture and flavor.

 

[Innesfan]

I was disappointed we had no good Chinese restaurants near us here in California. SF is far & our Chinese east coast friends said many Chinatown restaurants aren't really great. Of course that could be snobbiness on their part.

Are they saying that of SF's Chinatown or NYC's? There are over 1000 Chinese restaurants in NYC's Chinatown and while I haven't hit all of them---yet--I've not hit a clinker. And my favorites are spectacular with well-earned long lines to get in.

 

[fishorama]

Innesfan, they were talking about SF, but other cities around here also have Chinatowns...none are very close to me. We seem to get a few not very good 1s here that last for a year at most. I guess part of that is what dishes you like & how they're prepared. Mostly I cook, so dinner out or take out is rare.

I made chicken "alfredo-ish" tonight. More like I used to do it, more & different herbs than lately. Delish!

 

[jaylach]

Two best Chinese placed I've experienced were in Ohio and Florida. Never did find one I really liked when living in Texas but there was a really nice Thai place.

The one in Ohio was the expected take-out place although they DID have a couple of tables. Their stuff came in the classic thin paper/cardboard containers.

The one in Florida delivered which was a plus. Also the food was great. I especially liked their sweet and sour chicken (red sauce, not yellow) and their beef and broccoli. Their stuff came in thick use once foil containers. LOL! The owner did a lot of the deliveries and the first time I used I got reprimanded for offering a delivery tip. She was really old school and claimed that my enjoying her food was all that was needed and it was a privilege to bring it to me.

Both places had excellent egg rolls which is a big deal with me. I could just about live on good egg rolls.

 

[Cisco_Ray]

Curry Fish, Rice and a salad for dinner today.

 

[jaylach]

Chicken breast done like Cordon Blue but stuffed with cheese and broccoli along with a bunch of Brussels sprouts, no starch tonight.

 

[gimme30]

I've found everything tastes better with a splash of bourbon.
Especially if that splash goes into the chef.

 

[jaylach]

I've found everything tastes better with a splash of bourbon.
Especially if that splash goes into the chef.

LOL! Even bourbon tastes better with a splash of bourbon.

I've been doing the dangerous thing I sometimes due called thinking. Lately I've gotten into using pizza dough to make calzone/Stromboli. Actually both are really the same thing with the difference just being how it is constructed. A calzone is folded over pizza dough like a taco and a stromboli. is rolled like a burrito. Anyway, what I've been doing lately would be more like a stromboli. I've really just meatballs with some sauce, onion, black olives, cheese and bell peppers. Most people think of a calzone/Stromboli as an Italian thing but why? Pizza dough is really just a high glutton form of bread. Why could not a Philly Cheese Steak be done in this form? Add some Caraway seeds to the pizza dough and you could have a Reuben in a roll.

Any thoughts?

 

[fishorama]

I'm sure your pizza crust cheesesteak & reuben would taste great. But not the "real things". I'm a snob about cheesesteaks & the right rolls matter to me lol. A pizza shop guy here makes Philly cheesesteak calzones. We only know him because he's an Eagle fan. Good pizza but his Italian hoagies weren't good to us, he uses mortadella, eek, no!

& rye bread is more than just caraway seeds My husband & I met working in a grocery store bakery. We were spoiled on several rye breads (including sauerkraut) right out of the oven. Now we just settle for grocery "Jewish" or "deli" rye most of the time, it's husband's regular bread. (now we're walking down bakery memory lane, good & bad)

Today I cut up a pineapple thinking we'd have baked ham tonight after our football. But our Eagles game needed my full attention. So now we're having chili from the freezer & Jiffy mix corn muffins. That almost counts as cooking...

 

[jaylach]

I'm sure your pizza crust cheesesteak & reuben would taste great. But not the "real things". I'm a snob about cheesesteaks & the right rolls matter to me lol. A pizza shop guy here makes Philly cheesesteak calzones. We only know him because he's an Eagle fan. Good pizza but his Italian hoagies weren't good to us, he uses mortadella, eek, no!

& rye bread is more than just caraway seeds My husband & I met working in a grocery store bakery. We were spoiled on several rye breads (including sauerkraut) right out of the oven. Now we just settle for grocery "Jewish" or "deli" rye most of the time, it's husband's regular bread. (now we're walking down bakery memory lane, good & bad)

Today I cut up a pineapple thinking we'd have baked ham tonight after our football. But our Eagles game needed my full attention. So now we're having chili from the freezer & Jiffy mix corn muffins. That almost counts as cooking...

Of course you are correct that making a Philly Cheese Steak as a Calzone/Stromboli would not be the real thing but I'd bet that it would be good. The cheese is also important. A friend I had when I lived in Florida claimed to make the best in the world. He used sharp cheddar and it just wasn't right to me. For me it would be Provolone in a pinch but white American cheese is best.

As to the rye, of course there is more to it than caraway seeds but adding some crushed and toasted seeds would, I think, add some of the rye flavor.

Agreed in that neither would be really close to authentic but I think they would have the basic taste and would be best sellers in a bar/restaurant.