Jump to content
OzarkAnglers.Com Forum

ness

Fishing Buddy
  • Content Count

    8,026
  • Joined

  • Last visited

  • Days Won

    44

Everything posted by ness

  1. ness

    What's Cooking?

    The velveting part is in boiling water with chicken probably ⅛ inch thick. About 2 minutes then pull. Using very little oil in our stir fry.
  2. ness

    What's Cooking?

    No heat, no color, no vinegar bite. Scaled up for dinner and added rice. Very good but needed more sauce.
  3. Never grow zucchini so no experience but lots of foliage and not much fruit happens if you over do it with nitrogen fertilizer.
  4. ness

    What's Cooking?

    Nice! I need to reverse engineer the same restaurant's Szechuan chicken recipe too. Very good too. Sauce is dark, garlicy, spicy, winey. Interesting -- they use jicama instead of water chestnuts. Much better crunch.
  5. ness

    What's Cooking?

    Been trying to reverse engineer a recipe from our favorite local Chinese place they simply call Chicken and Snow Peas. I've had it at other places, so I know it's not a one off. Web searches were all over the board and none seemed very close. So I struck out on my own and got it very close. First step was to 'velvet' the chicken. Sliced chicken thinly and marinated them in a mixture of cornstarch and sherry. Lotsa velvet recipes I saw included vinegar, egg white and other stuff. I figured the cornstarch was the key so I kept it simple. Mixed that in with the chicken and marinated for about 15 minutes. Then I dropped the chicken pieces into boiling water for a couple minutes to get the cooking started then removed. It was very soft, juicy, slightly underdone chicken at this point. Then it was a pretty basic stir fry -- chicken, thinly sliced onion, snap peas (I had a bunch from the garden so I used them instead of snow peas) and garlic. Done quickly -- no browning. Then the sauce. I couldn't find anything that sounded right so I winged it. The ones we've had are pale, almost white, savory, thin sauces. I remember savory, wine, garlic, chick broth flavors. So I went with sherry, a touch of soy sauce, a little chicken bouillon, water and a little corn starch. Threw all that in the hot skillet and let it go a a minute or two to pick up flavors and thicken slightly. Turned out very good -- it's a keeper.
  6. ness 2.1 is healthy after a pretty significant issue that lasted more than a year. 2.2 just landed a great job In his chosen field after a year+ search. 2.3 is doing great and just finished his first year doing a job he loves.
  7. My 30-something niece had respiratory issues back in the January/February time frame. Ended up in the hospital and on a respirator. Came through OK. Tested much later and was positive for COVID-19 antibodies. She's married with two young kids. Nobody else got it. Admittedly the whole story sounds a bit odd, but that's what I was told.
  8. ness

    What's Cooking?

    That reminds me of the burritos we'd get at a place in Lawrence, KS called Border Bandito when I was in school. Always ordered the Texas Burrito. Big old shell, loaded with meat, topped with your choice of queso, red sauce, whatever.
  9. On a few visits to the garden lately a leetle rabbit surprised us and ran away. Now worries-the fencing we put up seemed to be working fine. Tonight we were searching the bush beans and noticed a hollowed out section where they were eaten off. Checked the fencing around the bed and found this: darn it!
  10. ness

    What's Cooking?

    I’ve posted this before but here’s EZ Shepherd’s Pie. EZ is important to this workin’ stiff. Ground beef, frozen veggies, Pioneer brown gravy, deli mashed potatoes. Guinness and rosemary in the gravy. Potatoes doctored with some cream and sour cream. Darn tasty. EZ. Then you gotta drink what’s in it.
  11. Me too. I was going to counter $250. Oh well, maybe next time 😄
  12. These two are personal injury attorneys, and they have an attorney doing the talking for them. So I think their credibility is beyond reproach
  13. Well, you f%^#^d that opportunity up😄
  14. I’d bet my next paycheck you guys agree on far, far more stuff than you disagree on. Especially important stuff.
  15. ness

    What's Cooking?

    I’d like to try kimchi. I looked into it a while back and it seemed like there were some ingredients I was going to have a hard time getting so I bailed on the idea.
  16. ness

    What's Cooking?

    The bacteria won’t know the difference 😄 Salt water-filled baggie on top to keep out the air works dandy. I’ve got one of the ceramic crocks with the water lock on the top. I see it every time I go in the basement. Did kraut a couple times and fermented pickles. Liked the pickles best.
  17. ness

    What's Cooking?

    They’ve been dating a long time. He’s been impressed all along 😄
  18. ness

    What's Cooking?

    'Gee Mrs. Cleaver your kitchen always looks so clean. My mother says it looks as though you never do any work in here.' -Eddie Haskell
  19. ness

    What's Cooking?

    Cleaning out the fridge.....Guac (ho’made) on a buttered English muffin? Why not! I'll do this again.
  20. ness

    What's Cooking?

    A whole lotta cookin’ goin’ on. Birfday party yesterday for daughter and her boyfriend. Started with a ‘Sharkeatery’ platter. Plus bruschetta with diced tomato, parm, garlic, garden basil, olive oil and Balsamic vinegar. Then a pan of lasagna, grilled chicken Alfredo, salad, vino. Lotsa cheese and garlic and food and fun. Finished with tiramisu. Dang.
  21. ness

    Taxes

    M=thousands, MM=millions
  22. ness

    Taxes

    If his tax bill with interest and penalties is only $100 M for 50 years it sounds like a pretty Crappy business. 😄
  23. ness

    What's Cooking?

    Repeat but ...
  24. We’re getting overrun with tomatoes! Look at the haul from today: Ok, the ‘big’ tomato is from the little tiny Black Krim mutant that is only about 8 inches high. This tomato has been coming on for a month and will be the last tomato from that stunted plant as it’s totally shadowed by the ones around it now. I picked it because it’s been laying on the ground for weeks and looked close to ready/worm food. A couple of the first Sun Golds too. Had one other that split, as they’re prone to do when they get too ripe.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.