[loeber74]

"and asian food is four dogs."

$5.00

[yard4sale]

Yellow Limes?

Yes. From the lime tree in the backyard.

They turn yellow like lemons when ripe, but taste like limes.

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[Average Joe]

I haven't had much to do lately, so I've been re-reading the old Asian spam that slipped past Jed. Turns out some of those posts were actually recipes.

Mitch's friend (...) helped me to translate one of them , and so today I give you, "Koren fried meat, btices!"

Step #1. Get some meat. Apparently any kind of meat will do. That gives you lots of options if you live in, say, Kentucky. I went with chicken.

Step #2. Cut up the meat and marinate it with some grated garlic, ginger, salt, pepper, and rice wine.

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It seemed like it could use more liquid, so I went off-script and added some beer as well.

Put that in the fridge and let it do its thing.

The recipe called for a sauce made from ketchup, sugar, water, chopped garlic, soy sauce, Worcestershire sauce, berry jam, and some of this shit.

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Heat all of that in a pan until it thickens.

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Mix together some flour, cornstarch, baking powder, salt, white pepper, garlic powder, onion powder, curry powder, and sugar.

Throw a handful of that into a bowl with the meat and mix it up.

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Heat some oil to 375 and fry up the meat. Do this in small batches so it doesn't all stick together.

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After all of the meat has been cooked, bump up the heat until the oil reaches 400 and then put all of the meat back in the pan for a minute or so. This will make the outside very crisp.

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Add the fried meat to the pan with the sauce. Stir until the meat is thoroughly coated, and then sprinkle with sesame seeds.

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If you really want your kitchen smelling like a shithole country, serve with some curried rice.

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"So how was it?" you ask.

Well, it was good.

But given the number of inexpensive Asian restaurants in this area, it was no better (and actually more expensive to make) than what I could have ordered at the joint down the street.

It's unlikely I'll make it again, but if I do, I'll use fewer ingredients.

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For yard...

https://www.fourwindsgrowers.com/solver/color.html

[ironman]

Dracula's chicken. Muy Limo.

That grower's site - I want potted fig, lemon, and lime trees. You growing trees from them?

[LTFI]

Think i'll grab some Thai for lunch.

[Average Joe]

Dracula's chicken. Muy Limo.

That grower's site - I want potted fig, lemon, and lime trees. You growing trees from them?

Yes. One orange, two lemons, one lime. All in pots. All from that grower. All at least twenty years old.

Had a fig in the ground that I cut down. It was two stories high - too big to net - and only served to feed the rats and the starlings.

Potted citrus trees wouldn't survive the winter where you live, unless you have an orangery.

[austrotard]

yet I get (triple) onion soup. and there was probably beer in it.

[ironman]

Dracula's chicken. Muy Limo.

That grower's site - I want potted fig, lemon, and lime trees. You growing trees from them?

Yes. One orange, two lemons, one lime. All in pots. All from that grower. All at least twenty years old.

Had a fig in the ground that I cut down. It was two stories high - too big to net - and only served to feed the rats and the starlings.

Potted citrus trees wouldn't survive the winter where you live, unless you have an orangery.

If they are potted, could they no be brought inside?

Fresh figs are almost never available here. They are my favorite. Especially, wrapped in prosciutto with manchego and a chili-balsamic glaze.

[Redchaser]

STUFFED SKRIMPS

I wanted something good for dinner but didn't want to go to the store, so I was making do with what I had on hand. I decided to make stuffed skrimps. I pulled out a pack of shrimp that I froze about a month ago and some blue crab claw meat. While the skrimps were thawing I diced half an onion and a stalk of celery pretty fine. I picked out the 10 biggest shrimp, them would be the ones I stuffed. I peeled them leaving the tails on and deveined and put them in the fridge. I peeled and deveined the rest of the skrimps.
I put about 3 tbsp butter in a pot over medium heat and put the onions and celery cooking down in them.

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I make stuffed shrimp with shrimp and crab stuffing the ratio I use for the stuffing is 2 shrimp in the stuffing for every stuffed shrimp I plan on making, plus an equal volume of crab meat. I prepared 20 shrimp, setting the excess shrimp aside, thinking I would fry them and toss on the plate too.

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Then I chopped them up pretty fine

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I seasoned the chopped shrimp with a little Tony's creole seasoning and hot sauce and put them aside for a minute. I added a couple cloves minced garlic to the pot then I added the crab claw meat

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Then I added the chopped shrimp. On thing that really pisses me off is when I order stuffed shrimp (or stuffed crab or anything else) and the stuffing is almost all breading. I don't make it that way.

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I added a splash of white wine, a good bit of oregano, thyme lemon juice and adjusted seasoning, then I started adding breadcrumbs stirring the in until the stuffing was starting to hold together

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I checked seasoning again, then killed the heat and added a beaten egg.

I pulled out the larger shrimp I had prepared for stuffing and seasoned them. Then I would take a shrimp and form a ball of stuffing around the top meaty part of the shrimp to form sort of a shrimp drumstick

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I placed the stuffed shrimp in a pan layered with bread crumbs then put them in the freezer for a bit so they would firm up so that I could handle them more easily.

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I planned on making a burre blanc sauce to serve with the shrimp. To make a burre blanc sauce you put about 1/4 cup white wine and 1 tbsp red wine vinegar in a sauce pan along with some shallots or garlic and reduce until it's almost completely gone, basically just a syrup in the pan. I would normally then add a couple tablespoons of cream, reduce by half, then slowly whisk in a bunch of butter, being careful not to let the butter separate (the purpose of the cream is to stabilize the butter and keep it from breaking). I didn't have any cream in the fridge so I was going to do without. You can make a burre blanc sauce without cream but you have to make sure you let the pan cool enough that the butter won't break.

I reduced the wine and vineger

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Unfortunately I didn't let the pan cool enough and when I added the butter and it separated, so I called an audible, poured a good splash of Worcester sauce into the melted butter, then tossed in the excess shrimp I had and sauteed them. I added some more garlic and Italian seasoning and put them aside.

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I pulled the stuffed skrimps out of the freezer, they had firmed up a little bit and weren't so sticky anymore. I rolled them in breadcrumbs, then dipped in egg wash and then seasoned corn flour.

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Normally when I fry seafood I fry pretty hot, 375f or better, for this I had to go lower, they had to cook a while to cook the shrimp in the middle of that big ball of stuffing so I fried them at 325 for 8-9 minutes.

I plated up some of the sauteed shrimp and the butter with them and put the stuffed skrimps on top. They rocked

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[Bigguy]

Good stuff, Red. The mark of a great cook is making do with what’s on hand and working around mistakes...you get an A+!

[Ruddy Duck]

That looks awesome Ron. I'm fortunate that we are geographically separated by a two hour drive. If we were neighbors, I'd be extremely fat instead of a little fat.

Five stars.

[LA Fly Guy]

Yummmmm