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What did you eat last night for dinner? - Page 1493

post #22381 of 25359


First attempt at fried noodles. It tasted good, but different from what you get from the Chinese takeaways. I used sesame oil, and some fish sauce (had no oyster sauce), so that may be partially why.
How do they get it to look so brown-ish?
post #22382 of 25359
I'm not sure striving for Chinese Takeaway is a good goal. I would eat that, though.
post #22383 of 25359
Quote:
Originally Posted by itsstillmatt View Post

I'm not sure striving for Chinese Takeaway is a good goal. I would eat that, though.
The taste is very unique though. And--more or less--consistent throughout various establishments, so I was wondering what they do differently.
Thanks. The duck was very good.
post #22384 of 25359
Quote:
Originally Posted by b1os View Post

The taste is very unique though. And--more or less--consistent throughout various establishments, so I was wondering what they do differently.
Thanks. The duck was very good.

Well, oyster sauce and fish sauce are nothing alike. Oyster sauce is thick and dark and fish sauce is thin and salty. Chinese takeouts also use a lot of sugar and MSG, both of which have a particular taste, and they might be coloring things either with artificial colorant or with a caramel color. The latter is normal from the lowest to the highest in all cuisines, usually Patrelle.
post #22385 of 25359
Quote:
Originally Posted by itsstillmatt View Post

Well, oyster sauce and fish sauce are nothing alike. Oyster sauce is thick and dark and fish sauce is thin and salty. Chinese takeouts also use a lot of sugar and MSG, both of which have a particular taste, and they might be coloring things either with artificial colorant or with a caramel color. The latter is normal from the lowest to the highest in all cuisines, usually Patrelle.
Will try it again with oyster sauce. I used sugar (ran out of kecap manis, which was what I would've used) and also some MSG for the takeout flair. smile.gif
I'll also omit the sesame oil. It tasted fine in it, but it's not the taste I'm trying to replicate. Once I have suceeded in that, I might add it again.
post #22386 of 25359
nvm
post #22387 of 25359
How much sesame oil did you use? I find that a little goes a long way.

No pics but had some pork chorizo from my local meat shop. Shredded some cabbage and fried them up together. Scrambled eggs on the side. Tasty meal, no carbs.
post #22388 of 25359
It does indeed. Delicious though, a bit of sesame oil on broccoli rabe is great.

Certainly not my most ambition meal, but I made a quick stir fry last night with all the veggies leftover in the fridge. Broccoli, bell peppers, onions, and some bok choy.

Instead of trying to brown everything on my crappy rental stovetop, I roasted all the vegetables before tossing them in the sauce. I though it worked very well--great for a quick weeknight meal to clean out the fridge.
post #22389 of 25359
Quote:
Originally Posted by Piobaire View Post

How much sesame oil did you use? I find that a little goes a long way.
True. I used little (especially since it's roasted sesame oil too). It certainly worked well in it, but the flavour I'm trying to replicate doesn't have sesame oil in it, I think. At most a dash.
post #22390 of 25359
I had a very tasty meal at Gjelina, but something fell through me like a brick.
post #22391 of 25359
^^^Doesn't sound like a good bargain.

I made tagliata with arugula tonight.
post #22392 of 25359
Asparagus, chaud-froid of smoked salmon, caviar golden osciétre
AppleMark
Scallop tart, whipped cream, caviar golden osciétre
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post #22393 of 25359
Looks great, mgm. Is there anything he doesn't put gold leaf on?
post #22394 of 25359
Scallops with linguini and black truffle
AppleMark
Sweetbread carbonara
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post #22395 of 25359
Great dishes, and great pictures. thumbs-up.gif
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