now THIS is how you make a cheap, easy, and healty dinner. **PICS**

made a little ‘orange chicken’ stirfry last night. VERY simple.

take 2-3 boneless/skinless chicken breasts – cut ’em up into ~1" cubes. Marinate them with 2 tbsp rice wine, and 2 tbsp corn starch. let ’em marinate for 30 minutes.

sauce: ~1/2cup OJ, 2tbsp soy sauce, 1tsp sesame oil (yum), 2tsp brown sugar, 1tsp chili oil or flakes. I put a tbsp of corn starch in the sauce as well – really helps to thicken it up. If you like more orange flavor (this just has a hint of orange), put some orange marmelade in the sauce. that’ll really kick it up a notch

mince a clove of garlic & a sliver of ginger

put some vegetable oil in a wok, and turn on medium-high. How do you know when your oil is hot? I run my finger under water, and ‘flick’ some water into the oil while it’s heating up. once it starts to snap, it’s hot.

pour yourself a homebrew.

make sure you have some backup. ALL beer should come in 22oz bottles, btw. (that’s a regular 12oz bottle next to it)

size reference:

drink 1/2 the glass before you do anything else

put the garlic & ginger into the oil – when you can really smell them, it’s time to add the chicken.

put the chicken in the oil

when you can’t see any more pink, it’s time to add the sauce

rest the chicken on the sides of the wok, add sauce, wait for it to simmer

mix

mmmmmmmmmm

and no MSG!

throw some rice with it, and you’re set.

gets warm too fast.

22oz = hotness
Cool post

Gonna try it tonight maybe

that plate is only 1/2 of what i made. eating the rest tonight.

i forgot to buy green peppers at the store.

just chicken & rice. that’s it. oh, and beer.

the edges go up

or do they go down
i use a similar recipe, but you need to grill some onion, bean sprouts, squash, and zuchini with a tomato wasabi paste on teh side.

Cool post

Gonna try it tonight maybe

it’s VERY simple.

the thing i hate about cookbooks & recipes, is that they don’t have enough pictures, and that they dont’ tell you HOW to tell when your chicken is done, when the oil is hot, what temperature to put shit at, etc.

i used to think that if i put the stove on HIGH, everything would cook. That may be correct, but everything will also burn.

mmmmmmmmmmmmmmmmmmmmmmmmm

platanos

what the fuck?

that’s too many vegetables

i have a potterybarn catalog
gonna check those out and show them to the fiancee

i have the square bowls, small plates, and little cups too. green & blue.

apparently they don’t have the green online. might have to check at the store
keep on rockin the Chinese in the free world. that looks

fixed

what’s not healthy?

OJ has some carbs in it, and there’s about 2tbsp of oil.

well, then there’s the beer.
always wanted to make some orange chicken

Now I just need to figure out how to make House Chicken

what’s not healthy?

OJ has some carbs in it, and there’s about 2tbsp of oil.

well, then there’s the beer.

corn starch, oil, beer, rice wine, brown sugar

its not BAD for you by any means, its just not "good"

always wanted to make some orange chicken

Now I just need to figure out how to make House Chicken

You’ll need some plywood….a couple of 2×4’s

You’ll need some plywood….a couple of 2×4’s

Good thing it’s the weekend, because we all know you don’t drink during the week.

thanks for the photo recipe, i will make it tommorrow night!

Mutha fawking

Looks great!
i think im gonna go run downstairs and start marinading some pork chops for lunch

always gotta rain on my parade, eh?

Whoa. Whats the green stuff?

looks good.

I used to have this stuff called "Jalepeno Mash" which was an AWESOME top to a burger. Sweet/spicy/tangy

not mine, queerbait

]

I love that jardines chipotle salsa. Try "clints" shit. Thats even better.

Must suck working at home.

"DRINK", not "have a beer".
The green stuff is Jardine’s Hot Tomatillo salsa. You oughta be able to buy it in Austin since it’s a "100% Texas" brand. They sell it at Central Market, the same place where I bought the buns, smoked tillamook cheddar, and ground buffalo. I love that store.

Whoa. Whats the green stuff?

looks good.

I used to have this stuff called "Jalepeno Mash" which was an AWESOME top to a burger. Sweet/spicy/tangy

Whoa. Whats the green stuff?

looks good.

I used to have this stuff called "Jalepeno Mash" which was an AWESOME top to a burger. Sweet/spicy/tangy

go look in the spice isle for "jalapeno salt". damn delicious

Must suck working at home.

im naked right now
I think I’ve had it… I bounce all around the good salsa brands. My favorite is the Desert Pepper black bean salsa.

The key to Foreman grilling is cooking it about 1 minute less than the instructions say… otherwise it’ll be too dry

In for shitty sidekick II pic.

Im en route.
nice thread i think we need more thread like this including all the nice pics

check the "kitchen & cellar" forum. great stuff in there.

I thought of this album. But that does look good as hell.

We have a kitchen and cellar forum?

your friend Minty directed me to it. good stuff in there.

your friend Minty directed me to it. good stuff in there.

Huh, I’m making Hooters wings tonight. I’ll be sure to get I <3 IDB pics.

awesome.

You need to put a big ass 22 oz beer in his arms.

I also need to figure out how to blend skin tones

bwahahhaha

you’re always my favorite, Lehr

bwahahhaha

you’re always my favorite, Lehr

too bad I kill threads.
pottery barn bowl? I bought my GF the blue colored ones

that was a plate
that looks good. I might have to try that tonight… here is another quick and easy if anyone is interested.

In a large bowl add some olive oil and chicken breasts. Toss the breasts until coated with olive oil. Now add chili pepper and groun cumin to chicken toss until coated again. Foil line a pan and then add the chicken to the pan. Top the chicken with red and green bell pepper slices, green chilis and some chopped onions. Add some more cumin and chili pepper. Now bake in the oven for about 30 minutes at 350-400. Once the chicken is pretty close to being done take it out and shred fresh cheddar and some pepperjack on it, Stick it back in the oven for 10 minutes or so enjoy.
i was making general tso’s chicken last night, but i have been unable to get the chicken to fry like it is in the restraunt. Whats the best way to fry chicken chinese style?
where did you buy that huge beer? all we have here are grocery stores with budweiser

Corn Starch I’m guessing

you can buy 22oz bottles at any grocery store around here.

try sifting your flour.

i have no idea – i dont’ fry food
Tasty, looks like something I used to make back in the day

put some vegetable oil in a wok, and turn on medium-high. How do you know when your oil is hot? I run my finger under water, and ‘flick’ some water into the oil while it’s heating up. once it starts to snap, it’s hot.

or just look for small wisps of smoke that come off the oil.

if you put a drop of water in there, you can sit on the couch and drink a beer. you don’t have to watch.
Looks good, wouldn’t you have more taste if you marinated it for awhile in the sauce?

Make a batter (egg, flour maybe? depends on how you like yours) then you deep fry it. Prepare the sauce, then put the deep fried bits into the sauce and mix it. That’s how they do it at the restaurant i worked at. It’s kind of cheating, the chicken is all deep fried and cooked beforehand.

IF you wanted it not as fattening, just skip the deep frying part
if you dont have a wok, is there anything else youd reccommend
You have about the same setup as I do: Homebrewing equipment, same wok, etc

you could do it easily in the biggest skillet you’ve got. wok just makes it a lot easier.

if you don’t have a wok, go buy one.

then post in here to figure out what you need to do with it.

don’t buy a non-stick wok unless you really want one

Holy shit, that looks awesome. I need to check and see if we have a wok, but if we do, I’m trying that soon.

Excellent! Pretty simple, eh? Makes for a quick, yet different meal.
I finally got around to cooking this up tonight. I left out the chili flakes and replaced the rice wine marinade with a little bit of teryiaki sauce. Came out awesome; great recipe!
the alcohol evaporates when cooked. Rice wine gives the dishes an awesome zing
deservatory bump

as a rep from the cooking crew, i’m impressed…i want to try this even

the thing i hate about cookbooks & recipes, is that they don’t have enough pictures, and that they dont’ tell you HOW to tell when your chicken is done, when the oil is hot, what temperature to put shit at, etc.

The Williams-Sonoma book are great for that. Every recipie has a pic. There are plenty of sidebars with interesting info and a great glossary/appendix detailing cooking techniques, special ingredients and sauces. I have the following books; Recipies from Portugal/Spain, Asian Cooking and Seafood. They’ve all paid for themselves many times over.

deservatory bump

as a rep from the cooking crew, i’m impressed…i want to try this even

I’m going to try it today for lunch! I’ve been really starting to use my Wok lately, and I love it. Can’t afford Chinese anymore so I had to learn to make my own. Last night I made beef w/broccoli and bean thread.
Well, we tried this tonight and it didn’t turn out good at all. We ended up eating peanutbutter and banana sandwiches for supper instead!

what happened?

and no MSG!

man, all that msg hate is hype. there nothing wrong with a slight dash of msg.
I’m going to make this tonight for all my friends. I’ll take a pic of the finished product.
Do you put your walk right on your glass stove top or do you use a ring?
And what kind of oil do you use, I always heard peanut is good.

right on it, but that’s because it’s got a flat bottom. if it was completely round, that’s when you use the ring.

i think you use the ring on gas stoves as well, to get it to spread out the heat better.

but yeah, right on the glass.

i use olive oil 99% of the time.

peanut oil is nice too – gives the food a nice flavor.

i use olive oil 99% of the time.

peanut oil is nice too – gives the food a nice flavor.

Thanks brudder.

peanut oil has a high smoking point, which is good for cooking things quickly because it can get really hot. olive oil does not, which is why you don’t deep fry with olive oil
bumping this cause i’m about to try, I wish i could take pics as well…. my digi cam took a shit. and I have slvr with a shitty ass camera
im cookin this right now too, but the sauce looks browner then in the pics, and you cant even taste the orange, only the sesame oil>. we’ll see.. will post pics

Reduce the sesame oil, its very potent stuffs. You can always add orange juice concentrate as well that will bring out the orange flavors
wtf, why do you need to drink half a glass of beer before cooking? is it liek doing autopsy or something?

it’s an absolute necessity

mine is fairly brown as well. We’ll see how it tastes, just wiating on veggies and noodles.