Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Mañ'O'Green]

Nothing says good Morfnoevight like scallops:

 

[Dr.Bubbles]

Hello my fellow weekend chefs.

After coming back from a trip to Tokyo all I can think about is the ramen we had there, so I was inspired last night...
Cooked up some Shio chicken ramen for dinner as my GF was out most of the day so figured I'd get a little all day project on the go.

I was gonna do Tonkotsu but couldn't find any pigs trotters as most of the butchers round here are halal so I went for a chicken broth but made a shio base with kombu and bonito flakes and also braised some rolled pork belly in a soy, sake, mirin, ginger, scallion and garlic stock for about 4 hours. I kinda prefer the lighter broths anyway, as much as I love me some Tsukumen every now and again... especially when the weather is as ferocious as it is in the UK at the moment.

My third proper ramen attempt and definitely the most successful by far. Very much helped by using an Instant Pot for the stock. I can't speak highly enough of those things!

Have not seen you here before. Bringing it hard dude...them Asians sure do know their techniques. I can personally attest to being disappointed after attempting to whip something up that they make look so easy. Bonito flakes, ginger, mirin, pork belly....sounds like something from the Orient already.

Anyone have a recipe for pork fried rice that is identical to what you would get from a Chinese takeout restaurant? I have tried like 4 times now...I got the texture down, but I am missing SOMETHING.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

Most of the restaurants use rice cooked the day before (left over), Pork (bbq loin) green peas, soy sauce, oil, Fry it hot in a wok and when sizzling add an egg and stir rapidly.

 

[Dr.Bubbles]

It was my birthday. I just keep on getting older for some reason. Had a full house and created a signature tasting experience off the grill.

Marinated Flank Steaks
Grilled Veggie Medley
Red Potato Packets
Apple Cheesecake Chimichangas


The BEAUTIFUL Produce:

The Meat:

Did a 24 hour marinade with the flanks and used red wine vinegar, spicy brown mustard, garlic, lemon juice, and olive oil. Cooked em both on the Weber kettle over some Kingsford briquettes.

The grilled veggie medley was delicious, and consisted of leeks, asparagus, eggplant, bell peppers, and crimini mushrooms. Did those on the gas Weber on my big non stick grill pan with the holes in it.

Potato Packets. Real simple guys, cube some potatoes and slice some onions. Also, mince some fresh garlic, and get the sea salt and course pepper handy. Use good quality heavy duty foil. Make a nice foil rectangle and give it a quick spritz with some veggie oil spray. Put a handful of taters down, and a good amount of onions. A pad or two of butter and some salt n pepper. Wrap that shit super tight as good as you can. Grill em on medium for 8 mins....flip and go for 8 more, one more flip with 8 mins. 25m total.

Apple Cheesecake Chimichangas
Brie and Cream Cheese with some Granny Smith Apples and cinnamon. Wrapped inside a flour tortilla and quickly fried crispy. Served with natural vanilla ice cream and salted caramel.

Food.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

It was my birthday. I just keep on getting older for some reason. Had a full house and created a signature tasting experience off the grill.

Marinated Flank Steaks
Grilled Veggie Medley
Red Potato Packets
Apple Cheesecake Chimichangas


The BEAUTIFUL Produce:

The Meat:

Did a 24 hour marinade with the flanks and used red wine vinegar, spicy brown mustard, garlic, lemon juice, and olive oil. Cooked em both on the Weber kettle over some Kingsford briquettes.

The grilled veggie medley was delicious, and consisted of leeks, asparagus, eggplant, bell peppers, and crimini mushrooms. Did those on the gas Weber on my big non stick grill pan with the holes in it.

Potato Packets. Real simple guys, cube some potatoes and slice some onions. Also, mince some fresh garlic, and get the sea salt and course pepper handy. Use good quality heavy duty foil. Make a nice foil rectangle and give it a quick spritz with some veggie oil spray. Put a handful of taters down, and a good amount of onions. A pad or two of butter and some salt n pepper. Wrap that shit super tight as good as you can. Grill em on medium for 8 mins....flip and go for 8 more, one more flip with 8 mins. 25m total.

Apple Cheesecake Chimichangas
Brie and Cream Cheese with some Granny Smith Apples and cinnamon. Wrapped inside a flour tortilla and quickly fried crispy. Served with natural vanilla ice cream and salted caramel.

Food.

THEY'RE called KAAAAHBS Joe's dad's stuff

Oh yeah baby!

 

[MordecaiAlliVanAllenOshea]

Stuff that makes poop.

 

[Mañ'O'Green]

Stuff that makes poop.
View attachment 1030848

You only understand how important that is when you cannot

 

[NiceOption]

Have not seen you here before. Bringing it hard dude...them Asians sure do know their techniques. I can personally attest to being disappointed after attempting to whip something up that they make look so easy. Bonito flakes, ginger, mirin, pork belly....sounds like something from the Orient already.

Anyone have a recipe for pork fried rice that is identical to what you would get from a Chinese takeout restaurant? I have tried like 4 times now...I got the texture down, but I am missing SOMETHING.

THEY'RE called KAAAAHBS Joe's dad's stuff

Fried rice dishes are usually so good as it's the ends of other more complicated things. If you're meal planning then it's a useful thing to have in mind toward the end of the week. As @Mañ'O'Green says, the pork is usually char sui which is marinated for a day at least before being cooked for hours. No one's making this with the primary goal of putting it in fried rice. Using day old rice is also key to ensure it's dried out enough and it doesn't become mush in the pan. If you're using an egg, make that as you would an omelet, then chop it up and put it in, don't try cooking it in with the rice as it will go mushy.
Fried rice is obviously fairly popular in all Asian countries but it's considered a breakfast/brunch food for the most part due to the above reasons. Perfect way to use up leftovers, there's no set recipe but for the most part the only flavourings you'll find are soy sauce and often fish sauce. As long as follow a few simple rules and use a ripping hot wok (electric hobs and woks aren't friends) you'll be fine! In lieu of char sui, you could try using a strong smoked pork. I'd imagine that country ham would work well, so would guanciale. Spam is even used a lot, especially in Korean and Vietnamese versions and is much better than it might sound.

 

[Mossy]

That's unfortunate @Mañ'O'Green . I ate pills for a number of years (arthritic feet AND way too much dirt bike riding) and have a pretty good idea of what that can be like, as a matter of fact. Do you have any idea what it's like to have the moderators of your "friendly" board ignore some stupid asshole's (@frgrower ) comments? I am the kind of person to step up instantly in anyones defense/try to help out because I read the words (bluebuffalo420). @Dr.Bubbles claims to have read everything in this thread for over a year, so maybe it is comprehension that should be questioned? That dumb fuck frgrower called my shit out and you guys are like oh no foul, just lost in translation. Fuck that, you guys are idiots, go back and read that shit. I realize it's just someone's dumb ass comments that can be easily blocked with just one button click, but I am offended by the fact that he/she doesn't have respect for other people in here and YOU are too stoned/lazy/stupid to comprehend and/or do anything about it. Now let's hear YOUR retort since that dip shit @frgrower backed out after claiming they would come back later and explain.

4 Day Rely Ban from this thread @MordecaiAlliVanAllenOshea ... ..thread closed for 24 hours while I check it over.

 

[Mossy]

Settle the fuck down and explain what the shat is going on. Please.

@Dr.Bubbles ..we don't know either..looks like miscommunication to us....nothing that would warrant a reply like the last one posted.

I've Updated your thread to Live Stoner Eats 2019.....cleaned up the mess...and I'm putting You in charge...

If it kicks off again..please Report any nasty replies..for my Attention...

Cheers.....