Food

[Adamphotoman]

Michael,  What is your recipe for Miso Soup?
Steve, Sweet, but I would become diabetic if I ate chocolate. Looks good though....

[Michael]

Thank you

I wish I could give you an exact recipe, but, I never do it the same way twice.
Basic stock, though, is the red, white, or a combination of the two fermented bean paste. Fish sauce, XO sauce, Dried shrimp, Mirin, organic soy sauce, and any other flavor that will mix with that. I soak the kelp overnight and use that for stock along with chicken stock, sometimes. I bring everything to a boil except the paste, after everything boils, reduce and add the bean paste. Usually I finish with a seafood protein, Mitaki mushrooms, or what you like, and scallions. Everything I do is done to taste. If you like noodles I suggest Udon. Just be sure to rinse in cold water when it comes off the boil. Finish with toasted sesame oil.

[Adamphotoman]

Cool, I will have to research Miso more. What I have heard is that homemade is better.

Chicken Tacos Made with BBQ chicken with my 5 S Sprinkle, Homemade Salsa store bought Hard shells Green Mexican Sauce mixed with Chipotle Ancho. Normally we use Iceberg Lettuce jalapeno and marble cheese Avocado Cilantro Lime Crema. It is a messy dish, but fun to make and fun to eat.


   

[Don]

Not as sophisticated or professional as all of the other shots, but I tried a Dragon Fruit for the first time today and thought it would be an interested shot. Supposed to have a lot of health benefits. It was OK but I didn't find it to have a lot of taste. Plus it wasn't inexpensive - I happened to find one in the grocery store that was on sale so I decided to try one.

[Dreamin]

Steve, I was about to ask if it was poppyseed!  I love poppyseed roll! But chocolate Babka sounds good, too! Yum.
Michael, miso sounds good.....but I have never made my own!  Good job.
Grant, that chicken taco looks llike it would be good...and as you say, messy! I've had fish tacos....they are all the rage in the beach towns.
Don, I can't say I have had Dragon fruit, but it looks gorgeous....shame it didn't taste as brilliant!!

My daughter makes breakfast sometimes on weekends, and our neighbor brought over some fresh cut asparagus, so she had to do it for us....asparagus, zucchini, yellow squash, mushrooms, onions, cherry tomatoes, grated cheese and my favorite breakfast meat......scrapple....Oh, so good!! Looks like a tree of life


   

[Adamphotoman]

Don, Good on you to try it. Nothing wrong with the presentation
Natalie, Funny presentation. Snapple Tree. I suppose I would try it but maybe I wouldn't try cooking it from scratch.

[Adamphotoman]

We never get tired of Asian Food. My Vietnamese Massage Person was texting me. Typos Crept in and she ended up saying You Look like an Asian when she meant to say "You Cook like an Asian" Too funny. We are trying to source Gluten Free teriyaki and also Shaoxing cooking wine. But the wine has a small amount of wheat berries. I know there are some Rice Wine Vinegars that might work. We have several friends who do not tolerate any amount of Gluten and lectins.

Anyway we like a similar dish at least once a week. They all turn out different. And of course they are a challenge to photograph before the chopsticks and forks come out.
   

[Quint]

Don, a beautiful looking fruit that I haven't yet tried.
Natalie, that's a nice looking breakfast. I'll have to find or make some scrapple one of these days.
Grant, I love our small Vietnamese eatery and can't wait for another visit. Their curry dish is next.

[Dreamin]

Thanks! Steve, I've never made scrapple from scratch, but I do enjoy the local company's scrapple!! When I was a girl living on my parent's farm, we butchered our own hog every year. That's when you have enough "scraps" to make scrapple!! Dad made it. I never have.

Grant, that does look good....Asian food is one of my favorites, but I don't cook it....guess I should broaden my recipe file......

[Adamphotoman]

Natalie, Pork is one of our staples, so I would guess Snapple could just  become a treat as you say.
The Fried rice noodle dish I believe originates in Canton China or more often referred to as Cantonese.  Restaurants offer it as Singapore Fried rice noodle but it does not originate in Singapore. Street vendors have many variations and like Soup or Pizza leftovers are often used to advantage.

I remember the first time we tried making Singapore from scratch it was quite daunting. However, we soon learned to Augment Singapore first sourced from different Restaurants.
This involves adding more Vegetables and more marinated shrimp. Yes we soon found the dishes from restaurants to be somewhat lacking in both flavor and cooking quality. Sometimes it also lacked in fresh ingredients. Recently we were so disappointed that we decided once again to attempt it from scratch.

It was the BEST. The last photo I posted is what we made from scratch...

Thaw up to a dozen Raw Flash Frozen Shrimp in a bowl drowned in Cold Water.
These should be deveined with head removed. Keep changing the water until thawed / Pat dry

Marinade:
recipe usually calls for 2-3 crushed Garlic Cloves [lots of Garlic-We joke I substitute heads for cloves]
1/4 cup Canola oil or grape seed oil
1 tablespoon Sesame oil
2 teaspoons Chinese 5 spice powder
1 teaspoon white Szechuan pepper
2 tablespoons Hoisin sauce
2 teaspoons Fish Sauce

Cover the shrimp for 1/2 hour
[stir fry in shells to retain texture]

Stir fry shrimp until the shells and flesh turn from blue to orange
Remove shrimp [so they will not overcook]
Stir fry pre cut vegetables [onion in chunks / red and green peppers in strips / julienned -- celery  / carrots / snow peas ]

Add to marinade liquid in Wok in order
Add Curry powder
Add strips of ham or Char Siu [previously prepared]
Add noodles or Singapore from restaurant [ if purchased from restaurant remove cooked shrimp to not overcook]

Serve on a bed of fresh been sprouts