Author Topic: Ethnic and Regional Cooking  (Read 102181 times)

Offline beerocd

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Re: Ethnic Cooking
« Reply #645 on: August 04, 2010, 01:37:14 PM »
These ribs are awesome and very meaty. They are $2,50 per lb. I paid 4.50 per lb for the ones at the party. :'(

The walmart ones are great. I am doing another round tonight cause I personally didnt get but a taste at the party. They went fast.

That's why the alcohol WHACKED you.  :P
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #646 on: August 08, 2010, 08:57:01 AM »
Italian

Pan seared scallops in a tomato and fresh garden herb sauce.



Works great with any seafood really, shrimp even canned clams. Fast, simple and delicious.

Salt and pan sear your scallops over med heat in a little veg oil and remove. Toss in  six or eight cloves of garlic chopped let brown for a sec. Deglaze with white wine or sherry. Add some cooking pasta water salt pepper squeeze of lemon, dash of hot sauce, dash of Worcestershire sauce.

Put in chop tomatoes, (i had some beautiful Jersey beefsteaks) From the garden fresh chopped basil, oregano, parsley and rosemary. Add mostly basil.

The trick is to only cook the tomatoes and herbs slightly before you add your seafood back to the pan. Then add a few pats of butter and toss till melted a blended. Not to long cause the butter will separate and get greasy instead of adding a creamy finish.

Love it!!!
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Offline bluesman

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Re: Ethnic Cooking
« Reply #647 on: August 09, 2010, 12:52:01 PM »
Looks delicious!

I love pan seared scallops in any dish.
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Offline richardt

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Re: Ethnic Cooking
« Reply #648 on: August 09, 2010, 01:09:34 PM »
MMMM!  Any room in there for bacon crumbles?

Offline redbeerman

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Re: Ethnic Cooking
« Reply #649 on: August 10, 2010, 09:30:46 AM »
Looks delicious!

I love pan seared scallops in any dish.

Unfortunately for you, you weren't hungry enough to partake when you stopped by.
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Offline bluesman

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Re: Ethnic Cooking
« Reply #650 on: August 10, 2010, 09:41:14 AM »
Looks delicious!

I love pan seared scallops in any dish.

Unfortunately for you, you weren't hungry enough to partake when you stopped by.

Yea... but don't think I wasn't eyein' them up.   :D
Ron Price

Offline capozzoli

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Re: Ethnic Cooking
« Reply #651 on: August 12, 2010, 07:15:15 PM »
Vietnamese



A mug of "33"







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Offline euge

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Re: Ethnic Cooking
« Reply #652 on: August 12, 2010, 09:55:42 PM »
Vietnamese



A mug of "33"









+10

By far my favorite food bar-none!! Those fried-spring-rolls look great. Summer roll too. Looks like vermicelli and basil-beef. Man I need to get some tomorrow!

Those fresh vibrant flavors and textures. Awesome.

Have you done a pho yet?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: Ethnic Cooking
« Reply #653 on: August 13, 2010, 03:54:44 AM »
Capp...they remind me of the rolls we had for an appetizer at the Pho restaurant we frequented during the Brutus build.  Man they are fantastic.  Yours look identical.  Did you have some hot chili and hoison sauce with them?
Ron Price

Offline redbeerman

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Re: Ethnic Cooking
« Reply #654 on: August 13, 2010, 09:24:01 AM »
Looks yummy Capp.  I've got to get to the Asian grocery, I'm out of all kinds of stuff.  Thinking about maybe a make your own roll party.
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Offline bluesman

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Re: Ethnic Cooking
« Reply #655 on: August 13, 2010, 09:26:09 AM »
Looks yummy Capp.  I've got to get to the Asian grocery, I'm out of all kinds of stuff.  Thinking about maybe a make your own roll party.

AND....they are healthy too. 
Ron Price

Offline redbeerman

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Re: Ethnic Cooking
« Reply #656 on: August 13, 2010, 09:43:49 AM »
Always a plus in my book :D
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #657 on: August 13, 2010, 03:30:32 PM »
 we do the Vietnamese wrap feast a lot. It is fun. Does work great for parties and comes off of a back yard grill great.

Make a bunch of steamed prawn, grilled pork, beef or any manner of Vietnamese item. Then get a bunch of heads of curly leaf lettuce for wrapping, packs rice papers and a few spray bottles and some clean towels. Let the guests reconstitute the rice papers as they want them. Just lay it out on the towel and spray it with water. In a matter of seconds it is ready to go and the excess water soaks into the towel.

Vietnamese food is traditionally eaten warm even room temp sometimes cold, never hot. another convenience for a buffet.

Gota start by making caramelized sugar.

euge, I have made pho and it was good.Just that my broth comes out rich and dark brown havent mastered the way they get the beef broth clear. My pho is good just not very authentic.
« Last Edit: August 13, 2010, 04:33:52 PM by capozzoli »
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Offline beerocd

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Re: Ethnic Cooking
« Reply #658 on: August 13, 2010, 05:22:04 PM »
My pho is good just not very authentic.

Faux pho. (couldn't help it)
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #659 on: August 13, 2010, 05:31:57 PM »
Good one, but ya know? the actual pronunciation is more like 'fur'.

Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us