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#17 GreytoWhite

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Posted 19 February 2013 - 08:09 PM

WP_000145.jpg

 

It was for dinner. Gluten free in this house, used rice "spaghetti" and cooked it just a little harder than al dente before adding the shrimp and vegetables. Made a sauce out of Sriracha, olive oil, gluten free San J soy sauce, onion powder, garlic salt, two tablespoons of sugar, and I added some star anise before cooking.


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#18 Aetherous

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Posted 19 February 2013 - 08:22 PM

Looks perfect.


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#19 GreytoWhite

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Posted 19 February 2013 - 08:27 PM

Thanks, I should have taken it out of the pan as it still cooked the shrimp a bit too much after I made my plate. Chewy leftovers. :(



#20 joeblast

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Posted 20 February 2013 - 05:46 AM

Yeah with seafood you always want to mind how much they're being cooked, lest you feel like you made rubber tires instead!



#21 Aetherous

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Posted 05 August 2013 - 01:26 PM

Hey friends, I've returned to the forums thanks to the mod team.

Just ordered this Victorio Mill to grind fresh flour, for baking whole grain bread.

I also plan on making paneer, an Indian cheese.

edit: Aaaand I'm going to try making this Finnish barley bread, since it looks so easy, and according to Ayurveda barley is my grain of choice.


Edited by turtle shell, 05 August 2013 - 01:39 PM.

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"Motivation is the key; discipline is the key; teamwork is the key" = basic training pushup mantras.

#22 rainbowvein

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Posted 05 August 2013 - 01:29 PM

Hi turtle shell. :) Came across a post of yours and wondered about you today. Did you hear me?  :ph34r: 



#23 Aetherous

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Posted 05 August 2013 - 01:33 PM

Drink recipe...nicknamed "The Tear Drinker"

Recently I decided to combine my two favorite mixed drinks into one...a gin and tonic, and a mojito. I like this because it has multiple flavors at once (sour from lime, bitter from gin, sweet from brown sugar, some saltiness from...salt). There is also the aroma from mint.

In a small bowl, combine brown sugar, sea salt, juice of half a lime, and a few mint leaves...crush the leaves and mix together completely. Pour and strain this juice mixture into a glass filled with ice. Pour an equal amount of gin. Fill the rest of the glass with tonic water. There ya go.

edit:

Hey there, rainbowvein. Nope, just synchronicity I guess!


Edited by turtle shell, 05 August 2013 - 01:34 PM.

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"Motivation is the key; discipline is the key; teamwork is the key" = basic training pushup mantras.

#24 i am

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Posted 05 August 2013 - 01:40 PM

Welcome back.
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#25 rene

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Posted 05 August 2013 - 01:55 PM

Here's my super easy summertime fave:

 

***

 

3 Cucumbers, peeled & sliced thin  +  1 small onion, sliced thin.  Put in big bowl.

 

In small bowl, Stir together:: 8oz sour cream, 2 T white vinegar, 2 T sugar, 1 t salt

 

Pour over cucumbers & onions, mix well, cover, chill at least 2 hours. 

 

***

 

Oh my god. All summer long. (-:

 

Nice to see you back, TS

 

 

 


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~ my friend, Daniel


#26 rainbowvein

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Posted 05 August 2013 - 01:57 PM

Sour cream? Sounds yummy :-)



#27 rene

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Posted 05 August 2013 - 02:20 PM

It is, it is. :wub:

 

I scratch cook, too - with one small exception for another treat (banana muffin cake) I wont give up; it uses an 89-cent Jiffy mix. I'm also cheap. (-:

 

Here's the easiest fudge in the world.

 

*****

 

In one sauce pan, over med-low heat, in this order:

 

Melt 16oz bag semi-sweet chocolate chips; keep stirring

Stir in 1 can Eagle Condensed Milk

Toss in big handful chopped walnuts (optional)

 

When all combined, pour into saran-wrapped lined pan (I use 8x8)

Chill

When chilled, you can use the wrap to lift it out of the pan & cut into small squares

 

****

 

I keep mine in the fridge. It freezes really well, too.

One time I added a few drops of almond extract. That batch went fast. :lol:


Edited by rene, 05 August 2013 - 02:21 PM.

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Tao is the spiritual space,
where one has complete freedom of mind,
but can still work to do what needs to be done.
~ my friend, Daniel


#28 cheya

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Posted 05 August 2013 - 02:27 PM

Hey there Turtle Shell!

I thought of you today too, just like RV, and now here you are!
TTB must be going up on psychic quotient or something.
Great to see you back on the board!
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"The mind follows the body
like the stream clings to the earth."
— Waysun Liao,  Nine Nights with the Taoist Master


#29 rene

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Posted 05 August 2013 - 03:30 PM

edit: Aaaand I'm going to try making this Finnish barley bread, since it looks so easy, and according to Ayurveda barley is my grain of choice.

 
Oh - thanks for that link. I'm going to try that. :wub:


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Tao is the spiritual space,
where one has complete freedom of mind,
but can still work to do what needs to be done.
~ my friend, Daniel


#30 BaguaKicksAss

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    老子曰:大丈夫恬然無思,澹然無慮,以天為蓋,以地為車,以四時為馬,以陰陽為禦,行乎無路,遊乎無怠,出乎無門。
    - from Wen Zi (Tongxuan Zhenjing) 《通玄真经》, 5th century BC

Posted 05 August 2013 - 03:38 PM

Best and easiest marzipan ever!

 

2 parts almond flour/meal to one part icing sugar (mix together first)

2-3 egg yolks.

A little vanilla extract

Some ameretto liquor

 

Stir all together, done.  Doesn't need to go in the fridge.  Lasts a few weeks... well unless you let your friends try some, then lasts a few hours at most ;)


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"Lao Zi said: Great people are peaceful and have no longings; they are calm and have no worries. They make the sky their canopy and the earth their car; they make the four seasons their horses and make dark & light their drives. They travel where there is no road, roam where there is no weariness, depart through no gate".
老子曰:大丈夫恬然無思,澹然無慮,以天為蓋,以地為車,以四時為馬,以陰陽為禦,行乎無路,遊乎無怠,出乎無門。
- from Wen Zi (Tongxuan Zhenjing) 《通玄真经》, 5th century BC

#31 Taomeow

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Posted 05 August 2013 - 04:00 PM

The best way to make the best tasting shrimp (IMO of course):
 
buy it fresh not frozen, wild not farm raised, and whole with heads, or fuhgeddaboudit;
 
make a quick vegetable broth (a small amount only enough to cover stuff, it gets discarded later) with a carrot, an onion, half a bunch of parsley or a parsnip, a couple of bay leaves, a handful of cracked black peppercorns;
 
cook for 15-20 minutes, then fish out and discard the vegetables;
 
add as much salt as you would for to make the brine for half sour pickles (don't know the measurements, sorry, I dip my tongue in it...  it has to be too salty for to eat, but not so salty as to burn your tongue when you sample it);
 
throw the shrimp, whole, into boiling salted broth;
 
bring back to boil, reduce heat so it doesn't overboil, cover loosely with a lid, cook on high simmer/low boil for exactly 4 minutes.  (If the shrimp are  very tiny, make it 3 minutes, if humongous, 5, but the last bit is theoretical -- I've never been able to buy humongous shrimp with heads intact.  Overcooking turns shrimp rubbery, you're after tender, so don't space out on it.) 
 
The reason you don't want headless shrimp is twofold -- removing the head allows the seller to make less-than-fresh shrimp appear fresher (it starts spoiling from the head), AND you can never achieve the taste of the whole shrimp cooked this way if it has no head and consequently absorbs and later loses the broth through a hole instead of getting misted in it via osmosis.  
 
Then there's many ways to handle the resulting cooked shrimp -- you can peel it and add it to your dishes, but it's usually so good that you want to eat it like you would a lobster, for its own sake.  You can dip it in butter and sprinkle it with lemon juice if you like, but avoid strong-tasting seasonings, they will overpower and kill the subtle flavor you're after in this particular recipe.  Oh, and if you drink beer, do get one with this dish, it's a match made in heaven.  

Edited by Taomeow, 05 August 2013 - 04:06 PM.

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>^..^<


#32 Aetherous

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Posted 10 August 2013 - 11:26 PM

Also just remembered that I want to do homemade yogurt, with vanilla bean and less sugar than usual store bought stuff. My ideal yogurt is Wallaby brand, but there isn't any around where I live. It's very thin (basically the opposite of that Greek yogurt stuff), low to moderate sugar in comparison to other brands, and real vanilla bean is used. Oh yeah, it's organic. I will use whole organic milk, since it tastes a lot better. Will store the vanilla pods in with the sugar (some kind of brown raw sugar) to add even more flavor. http://www.wikihow.com/Make-Yogurt

 

I finally got around to making my own yogurt today. It's pretty easy to follow these directions, and it turned out perfect.

I will sweeten the first half of it with raw honey...and possibly for the other half I will experiment with adding masala chai spices (ginger, cinnamon, clove, green cardamom, peppercorn) in addition to the honey.


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