What are you eating?

[shinta|hikari]

The adobo pork in the rice and the rice itself are basically soy sauce, vinegar, and sugar seasoned. The vinegar and sugar flavours are very subtle, but the saltiness from the soy sauce is quite apparent.

[Sapphire]

Biggest strawberry I've ever seen, thanks to California agriculture. They come in boxes of 6-7 at the dollar store.

[Buffalobiian]

lol, that's massive. Normally strawberries here come as either 1 or 2 "segments", separated by that depression of a line on either side. That one's like.. 3?!

[Penner]

I just finished 2 hamburgers, each piece of meat alone was ~200 grams.

Buns, ketchup, mustard, dressing and about 1-2 teaspoons of Sambal Oelek spread out on each of the burgers.

Since trying it like a year ago i got hooked, now i always have Sambal on my burgers, it's awesome

Cautionary word:
It is pretty spicy and salty so if you're not used to that you might want to take it easy if you decide to try ^_^

[Animeniax]

I made jambalaya following a recipe from a Betty Crocker's slow cooker recipe book... absolutely amazing results. I know all the flavor comes from the fat melted from the pound of smoked sausage, and that it's clogging my arteries and ruining my workout/diet routine, but it's worth it.

[Animeniax]

I made jambalaya following a recipe from a Betty Crocker's slow cooker recipe book... absolutely amazing results. I know all the flavor comes from the fat melted from the pound of smoked sausage, and that it's clogging my arteries and ruining my workout/diet routine, but it's worth it.

If a recipe ever calls for beef sausage, DO NOT substitute turkey sausage. I don't care if you have high cholesterol, high blood pressure, problems with obesity, heart problems, or any other health concerns. It's not worth the loss of flavor to make the switch.

[David75]

I got to try the century egg recipe yesterday:

http://en.wikipedia.org/wiki/Century_egg

I was very curious to try it. By the looks of it, I knew this was an edible rotten egg...
The taste is not that strong, quite salty, something you could compare to some cheeses.

I had that version, with lots of tofu, served as starters.

Why can't you eat cheese anymore?

For some reason I did not see that question. Well, I'm intolerent to milk and its derivatives. I discovered that 4 years ago or so. Even a teaspoon or less leaves me with 7 to 10 days of extreme exhaustion, like a strong flu witout the fever and muscle aches.
So cheeses are prohibited now.

Those messages remind me there are lots of recipes in the world that use strange bacteria or chemical behaviors to transform foods. I should search into that to have a replacement to cheeses. Although I'll never ever get the incredible mouth orgasm a delightful fresh goat cheese can give....

[Animeniax]

Wow, a French guy who can't eat cheese? That's a hard way to go.

The egg recipe looks good, until you realize its tofu. Yuck!

[iMUSTbeTHEdevil]

I just had a rice crispy treat.

[animus]

Chinese people eat that egg a lot, and they put it a lot in something called Congee which is like a rice porridge.

Also I could tell that picture was in a Chinese restaurant do to the split condiments bowl, which you always see in a Chinese restaurant with mustard and hot sauce.

[Buffalobiian]

Chinese people eat that egg a lot, and they put it a lot in something called Congee which is like a rice porridge.

Also I could tell that picture was in a Chinese restaurant do to the split condiments bowl, which you always see in a Chinese restaurant with mustard and hot sauce.

Century egg (I never knew it was called this) & pork mince congee with a hint of shallot is totally awesome.

Over here, the condiments bowl tends to contain soy sauce and hot sauce instead.

Not a fan of tofu Ani?

[shinta|hikari]

I love Century egg on congee. I prefer congee with meatballs, liver, and stomach though. Minced meat is a bit bland for congee for me.

Over here, the condiments bowl tends to contain soy sauce, chili paste, and calamansi/calamondin (a very small lime-like citrus fruit that is very sour)

[alanmoore]

Im eating some potato chips. Yummy...

[shinta|hikari]

Highland legumes pan roasted with garlic and bird's eye chili.

aka. peanuts.

Brandy with Soyfresh Cappuccino flavored soy milk.

[Buffalobiian]

I haven't been eating regularly lately.

I rarely have breakfast, occasionally have lunch, and dinner may be the size of all three combined. (Well, it depends. My appetite can fluctuate hugely anyway).

The other night I had fried noodles and congee (the bland type with rice and bean curd flakes only).

Yesterday I ordered pizza, and took great enjoyment in watching my brother's face redden to tomato sauce levels as he ate the (chilli spiked) item.

[shinta|hikari]

I love hot sauce on pizza. None of my friends put hot sauce on theirs though.

I ate a dish called Enma ramen in a yakiniku restaurant yesterday. It was basically noodles with scrambled egg and ground pork mixed in it, as well as a ton of chili. You can specify the level of heat by levels. The levels are 1-10, and I ordered 7 while a friend ordered 4. 4 was pretty bland in terms of spice, but 7 had me hiccuping every time I drank a spoonful of the bright red broth. I think I could still manage the 10 though. Too bad I chickened out and didn't try it.

[Buffalobiian]

I love hot sauce on pizza. None of my friends put hot sauce on theirs though.

I love hot sauce on pizza as well. It's good too since by the time the pizza's served, it's not quite as hot as what I'd like it to be (ie fresh out of the oven). so the sauce compensates for that.

I ate a dish called Enma ramen in a yakiniku restaurant yesterday. It was basically noodles with scrambled egg and ground pork mixed in it, as well as a ton of chili. You can specify the level of heat by levels. The levels are 1-10, and I ordered 7 while a friend ordered 4. 4 was pretty bland in terms of spice, but 7 had me hiccuping every time I drank a spoonful of the bright red broth. I think I could still manage the 10 though. Too bad I chickened out and didn't try it.

That reminds me of this Japanese curry restaurant in the city that I've been to. They rate the hotness in terms of levels from 1 - 10 as well, and you have the option of various sides to go with it. I found lvl7 to be a little bit lacking, and lvl10 to be tolerably hot, but not the most enjoyable. If I get the opportunity to go back there again I'll try both 8 and 9 to find out which gives the best experience.

Your dish sounds hotter though. I'd love to find that here.

[Kraco]

I'm not really into genuinely hot foods so I only add Tabasco to my pizza. Although I've been gradually over the years accustoming myself to hotter foods as that's where the world at large is going and thus it would suck to be terrible with them. But still when eating at restaurants of foreign origin I almost always chicken out and select food that's disappointingly mild and obviously not what it should be.

[David75]

I think I've had the opposite development.
Over the years, it seems that my tastes develop into more and more precision, hence I've had to lower the strong spices levels to enjoy a meal.
I'm more and more able to discriminate subtler tastes, I think to progress I would have to find the reason for my hyposmia (reduced abitliy to smell), but that's another story.

3 weeks ago, I found a little restaurant run by a french guy and his Korean wife.
Very simple menus, maybe a tad expensive for the quantity and the place.
But their Jiaozi are just exceptionnal. I was so surprised the first time I immediately re-ordered some after finishing the very first one. I don't remember ever having such a positive reaction.

[Buffalobiian]

I think I've had the opposite development.
Over the years, it seems that my tastes develop into more and more precision, hence I've had to lower the strong spices levels to enjoy a meal.

Mine's opposite to yours.

I don't think I can differentiate the differences in taste as well as I used to when I was little. I personally don't think my tolerance for hot foods has changed over the years, but those around me seem to think so, so perhaps it's been too gradual a change for me to notice. To me it seems they're actually going backwards on the hotness scale.

I don't have to add more spice to foods to enjoy them though. The only other change (besides increasing heat tolerance) is that I tend to prefer my food (noodle broths, pizza etc) saltier than my family members.

3 weeks ago, I found a little restaurant run by a french guy and his Korean wife.
Very simple menus, maybe a tad expensive for the quantity and the place.
But their Jiaozi are just exceptionnal. I was so surprised the first time I immediately re-ordered some after finishing the very first one. I don't remember ever having such a positive reaction.

Were they of the steamed/boiled or fried variety? I prefer steamed over fried as it retains its flavour a lot better, while the fried-only variety is too oily and masks the taste.

Around a year ago however, I encountered a method where they are lightly fried before being cooked in 1.5cm of flavoured stock (usually chicken). It combines the previous methods quite nicely - retaining much of its original flavour plus the caramelised aroma of pan-fried pastry.

The restaurant that did that actually sold them as "steamed" dumplings, funnily enough. I think their "fried" variety was actually "deep fried"...