THE BORE
General => The Superdeep Borehole => Topic started by: Van Cruncheon on August 05, 2007, 05:36:53 PM
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especially chicken tikka masala, if you have a good recipe. DO IT.
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Here's a nice indian/asian combo:
(http://photos-126.ll.facebook.com/photos-ll-sf2p/v79/20/37/513108126/n513108126_74293_1696.jpg)
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:wag
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:santocry
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Here's a nice indian/asian combo:
(http://photos-126.ll.facebook.com/photos-ll-sf2p/v79/20/37/513108126/n513108126_74293_1696.jpg)
HUAHUAHUAHAUHAUHAHUAUHAHUAHUAHA
omg
Probably the first funniest post I've seen yet
:lol
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do you want me to fix you indian, demi
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Yes sir.
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i still can't believe that guy is only 24
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i still can't believe that guy is only 24
thetrin is 24? You're shitting me. :o
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ingredients
* 1 pound thick Chinese yellow noodles
* 1/2 cup chicken stock or low-sodium broth
* 2 tablespoons oyster sauce
* 2 tablespoons soy sauce
* 2 teaspoons sugar
* 1/4 teaspoon chili oil
* Salt
* 2 tablespoons vegetable oil
* 2 large eggs, lightly beaten
* 1/2 pound Chinese roast pork, cut into thin strips
* 1 scallion, thinly sliced
directions
1. 1. In a large saucepan of boiling water, cook the noodles until al dente, about 3 minutes. Drain in a colander and return the noodles to the pan. Fill the pan with cold water, swish the noodles and drain; repeat. Leave the noodles in the colander and lift them with your fingers occasionally to dry slightly.
2. In a small bowl, blend the stock with the oyster sauce, soy sauce, sugar, chili oil and 1 teaspoon of salt.
3. Heat 1 tablespoon of the vegetable oil in a wok. Add the eggs and cook over moderate heat, stirring, until set, about 1 minute. Transfer the eggs to a plate and break them up into small chunks. Add the remaining 1 tablespoon of vegetable oil to the wok and heat until shimmering. Add the pork, noodles and sauce mixture and toss to coat. Season lightly with salt, add the scallion and eggs and toss well. Transfer to a large, shallow bowl and serve at once.
OYSTER SAUCE :drool
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It's true. Hard to believe he's two years younger than me, yet I look MUCH younger.
We have some good curry and vindaloo recipies at home in Seattle, so when I get back from Nebraska, I'll post them.
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nice, i love any and all curry
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Geez, nature and genetics really kicked him in the ass. :-\
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also, thanks mister patel. i shall pick up the ingredients at the store to-day.
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wait no way. 24? yet so hot? my loins are stirring. i can't believe that girl can be in such close proximity yet hide her "O-FACE" so well. i dunno who's more talented. :-*
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Poor Trin
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My sister- and brother-in law spent two and a half years in Morocco in the Peace Corps, and have lots of great recipies. This one happened to be on the desktop of my in-laws' computer.
Carrie and Andrew’s Moroccan Egg and Tomato Tagine
A.k.a. “BM”—Beid Mateisha (eggs and tomatoes in Arabic)
Ingredients:
4 tomatoes, chopped
olive oil
2-3 eggs
one small onion, chopped
3-4 cloves of garlic, minced
small handful chopped fresh parsely
small handful chopped fresh cilantro
1 tsp. salt
˝ tsp pepper
1 tsp cumin (don’t put TOO MUCH CUMIN in!!)
Bread for dipping (flat bread would work well)
Heat a few tablespoons of olive oil over medium heat in your tagine. Add onions and garlic, cover, and sauté for about 5-10 minutes. Add remaining ingredients (except for eggs) and cook for approximately 20 minutes, until saucy but not cooked all the way down. Crack each egg onto the top of the tagine. Re-cover, and cook until eggs are cooked to your preference. We always cooked them all the way through. Sprinkle cumin and pepper on the top, dip bread into the tagine to eat!
Also, PATAK'S CURRY PASTE is the best. You can get it at Whole Foods, Cost Plus, and Metropolitan Market.
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heh heh heh CUMIN
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Uh, like offensive and shit
http://img520.imageshack.us/img520/1634/21f1a3db1457662fdc78ddblp4.jpg
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wtf :o
I'm pretty sure it's koreans that eat dog, not vietnamese.
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wtf :o
I'm pretty sure it's koreans that eat dog, not vietnamese.
I'm sure there's little difference to the person that made the comic.
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Wait, wait, wait...you could not possibly be implying that he's lumping all asians together into one big group, could you? That would be culturally insensitive.
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Wait, wait, wait...you could not possibly be implying that he's lumping all asians together into one big group, could you? That would be culturally insensitive.
I dunno. Ask demi, he drew it.
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koreans eat dog, vietnamese eat cat. mmm, cat.
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Why is the dog calling the vietnamese guy "White Man"? I didn't know you were asian, TVC. ???
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I thought thetrin was an old man until he posted his age. :lol
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Wait, wait, wait...you could not possibly be implying that he's lumping all asians together into one big group, could you? That would be culturally insensitive.
I dunno. Ask demi, he drew it.
demi > Junpei
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I thought thetrin was an old man until he posted his age. :lol
I thought he was in his thirties until just now. :sp0rsk1
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(http://img363.imageshack.us/img363/4857/1183685992660ga0.jpg)
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Chinese people eat dog too! What do you think those "dumplings" are made out of! How come Chinese restaurants are always so close to a vet hospital or pound?
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chinese dumplings aren't made of dog, they're made of cardboard. COME ON
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I actually ate dog (and snake) while I was in China.
I wasn't told that it was dog until after the fact, though!!
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Once I'm home I'll see if I can post some recipes :-*
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yes plz!
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Holy shite, that's thetrin? Seems like a nice guy, but MAN. Ichirou said it best. :/
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Wait, wait, wait...you could not possibly be implying that he's lumping all asians together into one big group, could you? That would be culturally insensitive.
I dunno. Ask demi, he drew it.
demi > Junpei
I challenge you to a duel.
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Sorry dude, no chicken tikka masala recipe written down. :(
I can give you other recipes though.
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Wait, wait, wait...you could not possibly be implying that he's lumping all asians together into one big group, could you? That would be culturally insensitive.
I dunno. Ask demi, he drew it.
demi > Junpei
I challenge you to a duel.
Sure dude. Draw something, and I'll post something I drew when I was younger. I'll give you an advantage.
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I absolutely love Indian food, the spicier the better. And oh yeah, Indian/Chinese crossover restaurants are quite common around where I work.
This is my favorite Indian dish, Chicken Chettinad... one of the spiciest things on the menu at the Indian places I go to:
Ingredients
1) 1 kg chicken, skinned-cut into medium size pieces
2) 1/4 kg onion - finely sliced
3) 2 big tomatoes -cubed
4) 5 tbsp oil
5) 1 inch cinnamon stick
6) 4 cloves
7) 2 cardamoms
8 ) 1 tsp each cumin, jeera
9) 1 tsp turmeric powder
10) salt to taste
11) 4 tbsp coriannder leaves chopped
Grind the following Ingredients :
1) 6 shallots (small onions)
2) 4 inch ginger
3) 6 - 8 pods garlic
4) 1 tsp each cummin seed, jeera
5) 1 tsp black pepper corns
6) 10 dried red chillies
7) 1 cup coconut chopped
Method:
1) Marinate the chicken pieces in ground ingredients for about 20 minutes.
2) In a non-stick pan, add 5 tbsp oil and heat it.
3) Add items 5 to 8 and fry for 30 seconds.
4) Add the sliced onions and fry till it becomes pink.
5) Add tomatoes and fry till oil separates.
6) Now add the marinated chicken and turmeric powder and mix it throughly. After 10 minutes add enough salt and cover and cook it till done.
7) If needed add 1/2 cup water while cooking.
8 ) Garnish with coriander leaves.
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:o Holy crap at comic. :rofl
Demi did you really draw that? It's really good. :-*
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You can't go wrong with Mark Bittman of the New York Times. He is home cook who focuses on international flavors, no fussy chef stuff from him, only wholesome, unpretentious food. He recently penned a very popular article on 10-minute recipes that has a good portion of asian-inspired recipes.
Here is the link.
http://www.nytimes.com/2007/07/18/dining/18mini.html?ex=1342497600&en=e76301c448a572af&ei=5124 (http://www.nytimes.com/2007/07/18/dining/18mini.html?ex=1342497600&en=e76301c448a572af&ei=5124)
Save the webpage since the NY Times tends to put articles in their archive--you have pay for the article--with no rhyme and reason.
Nigel Slater is also good. He's a British writer in the vein of Bittman.
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oooh, that's good. thanks!
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Be a real man. Get your wife to cook whatever you want to eat. Indian Curry is the best curry in the world so that would be great if she can make it. Why isn't Patel contributing? He's Indian and all Indians eat curry at least 10 times a week.
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Be a real man. Get your wife to cook whatever you want to eat. Indian Curry is the best curry in the world so that would be great if she can make it. Why isn't Patel contributing? He's Indian and all Indians eat curry at least 10 times a week.
I actually do eat curry twice a week!
...Japanese curry. :gloomy japafag total
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Indian curry > Thai curry > Japanese curry
I think I could eat a mixture of northern and southern Indian food every day of the week... only problem with that is I'd probably be shitting like mad.
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mmmmmm, indian curry. oh god yes. if punjabi jizzum tasted like the masala sauce at the local indian eatery, you'd hafta PRY me out of a bombay glory hole
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Flour-Butter Nuggets:
Ingredients:
Bag of Flour
Tub of Butter
Scotch
Process:
Pour bag of flour onto the floor. Use a wooden spoon to push the contents of the butter tub onto the flour pile. Stomp on the mixture with your feet until fully mixed. Use your hands to create fist size balls from the mixture and toss them directly onto your oven burners for 30 minutes at HIGH setting. Take the finished nuggets and place them in a bowl half full with Scotch and let sit for 30 minutes, then microwave for 2 minutes and enjoy!
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mmmmm
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I want to feed MAF some nuggets when he's drunk.
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i like this recipe
Drunk:
1 bottle Scotch
Process: Drink Scotch. Pass out on floor. Repeat.
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mmmmmm, indian curry. oh god yes. if punjabi jizzum tasted like the masala sauce at the local indian eatery, you'd hafta PRY me out of a bombay glory hole
:lol