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Post by philster on Jul 10, 2005 6:33:28 GMT
Don't like cabbage eh? That's interesting
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Post by nihonjintaylor on Jul 10, 2005 6:45:53 GMT
How is it if you leave the cabbage out or is there a sub for in place of it. I do not like cabbage at all. The rest sounds very good. Shan Yeah without cabbage is just fine . put in whatever you like, take a bite and see what you think it needs and go from there . There are no "rules" to cooking it, just go with what you like.
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Post by Shan on Jul 10, 2005 15:00:12 GMT
No, I can't stand cabbage. No matter whether it is by itself or mixed with something whether it is raw or cooked, I don't like cabbage. Do you like cabbage, Phil? Shan
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Post by Shan on Jul 10, 2005 15:04:45 GMT
Since I can leave the cabbage out, I will have to look for the mix you mentioned. It looks like something that we might like. How hot is it spicey wise? I love hot and spicey food but my husband doesn't like it too spicey and the girls are with him. Shan
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Post by SilvaShado on Jul 11, 2005 1:26:02 GMT
Shan - it is something made only by Schwans. Here's their website, see if they deliver in your area. It's a bit expensive - I'm gonna miss it so much when I move out - but if you only get a few things each time, it's not so bad. A very good treat! www.schwans.com/Will and I are getting better at making stir fry. Just get the meat, vegetables, noodles and sauce and fy it all up! We made a good chicken one the other day.
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Post by janggut on Jul 11, 2005 3:55:21 GMT
been meaning to ask someone fluent in japanese cuisine; NJT, can u let us know of the difference between soba, udon & ramen? i used to work in a japanese restaurant in my high school days but i didn't get to ask. however i did learn how to prepare dishes (i got to cook!).
as for my dinner on friday nite; let's see ....... (flashback)
fried fish (don't ask me the name, i don't really know) which is nice! slightly salted then deep fried. bone soup (with leafy vegetable, soft tofu cubes). YUM! eggplant, fried with shrimp paste, pounded chili. YUM!
there are some more but i can't really recall. ;D
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Post by Shan on Jul 11, 2005 4:09:21 GMT
Silva, we love stir fry. I make it alot and sometime we add meat and sometimes we don't. Sometimes we add tofu and at other times it is just made with vegetables. To me it is one of the easier dishes to fix. What kind of sauce or sauces did you use? Oh, and the place you mention, I don't think there is one in this area. I will have to check to make sure though. Shan
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Post by Shan on Jul 11, 2005 4:10:52 GMT
Uh, Jags, you can keep yours and enjoy it all yourself. ;D I am glad you enjoyed it though. Shan
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Post by nihonjintaylor on Jul 11, 2005 9:22:29 GMT
been meaning to ask someone fluent in japanese cuisine; NJT, can u let us know of the difference between soba, udon & ramen? i used to work in a japanese restaurant in my high school days but i didn't get to ask. however i did learn how to prepare dishes (i got to cook!). as for my dinner on friday nite; let's see ....... (flashback) fried fish (don't ask me the name, i don't really know) which is nice! slightly salted then deep fried. bone soup (with leafy vegetable, soft tofu cubes). YUM! eggplant, fried with shrimp paste, pounded chili. YUM! there are some more but i can't really recall. ;D K to answer some questions before I start. Dinner was Maguro(tuna) and salmon raw in a white turnip like thing (called yama imo)that has been scraped (for a lack of better word) so that it's slimey, well you put that in a dish with the Maguro and with soy sauce and wasabi. kame.main.jp/yamaimo-m.jpg kinda looks like that... the salmon is eaten on top of white rice that has been mixed with vinegar and sugar (aka sushi rice) and then with my own personal prefrence Lemon juice . and then I ate miso soup K the difference between soba udon and ramen are the noodles.... www.trekjapan.com/japan/images/photos/adam/food/soba.jpgsoba is normally small and served up cold. It's also a traditional dish to eat right when it hits the new year. www.worldramen.net/Varietion/udon/DSC000093.jpgUdon is fat thick noodles that normally has tofu which has been fried in a soy sauce based liquid . www.tastingmenu.com/media/2003/20030909-taishoken/images/10-ramen.jpgRamen is thin noodles with a variety of sauces that it is served in. Normally with pork that has been steamed in a pot that had vegetables (cabbage, carrots etc) with the lid covering the food but not really the whole pot. and the base of that steaming thing is soy sauce as well. Anyways that pork thing is called chaushu. so if you want that in your ramen, you order chaushu ramen . Ramen can also be served up cold it's called hiyashi chuuka /reimen www.hosp.misasa.tottori.jp/eiyoukanrisitu/reimen%EF%BC%86hiyamugi.jpglooks like that . hope that helped . ah and for the yakisoba thing, it's not spicey at all. If you would like to make it spicey go ahead, but it's naturally non spicey
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BJC
Apprentice
We Own The Night
Posts: 301
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Post by BJC on Jul 11, 2005 13:59:47 GMT
Steaks. WHOOO DOGGY! A corn on the cob and potatoes. Niiiice
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Post by SilvaShado on Jul 11, 2005 15:51:34 GMT
Silva, we love stir fry. I make it alot and sometime we add meat and sometimes we don't. Sometimes we add tofu and at other times it is just made with vegetables. To me it is one of the easier dishes to fix. What kind of sauce or sauces did you use? Oh, and the place you mention, I don't think there is one in this area. I will have to check to make sure though. Shan We use sweet & sour sauce with a bit of soy. And sometimes garlic powder. Somewhere on that site is a place to put your zip code in to see if they deliver in your area...
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Post by Shan on Jul 11, 2005 17:56:54 GMT
I like making ours with garlic, teriyaki sauce, and szechuan spicy stir fry sauce. I am not a big fan of sweet and sour, so I rarely use it, and soy leaves to much of a salty taste for me. We rarely add salt to anything. Have you experimented much with stir frys? Sarah, it says delivery is available every 2 weeks in our area. How often do they deliver in your area and do you just plan a head for when you want to have Schwans? Shan
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Post by SilvaShado on Jul 11, 2005 18:29:55 GMT
We do sweet & sour and soy because the two balance each other. Soy on it's own is too salty and S&S is usually too sweet. So we like both.
We haven't experiment very much. But once we're married, I'm sure we will try a lot more combinations!
Schwans only delivers every 2 weeks, so that's normal. You can plan ahead and send them a list to make sure you get what you want or just make a list the day of and have it ready for the guy or girl. Either way, it goes faster if you already have a list of what you want. It also makes it easier to budget that way.
When Will and I move out, I'm hoping they'll deliver to apartments. And we'd definitely have a budget, a limit of what we can buy each time. Here, while I'm still living with my parents, i can get almost anything I want, with the limit being how much can go into the outside freezer. Boy am I spoiled! ^_^
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Post by Shan on Jul 12, 2005 3:10:47 GMT
I looked at the things they have, Sarah and we probably will give a few things a try. Have you got any good recommendations? Now all I need to do is work it into our budget. Shan
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Post by janggut on Jul 12, 2005 4:21:58 GMT
been meaning to ask someone fluent in japanese cuisine; NJT, can u let us know of the difference between soba, udon & ramen? i used to work in a japanese restaurant in my high school days but i didn't get to ask. however i did learn how to prepare dishes (i got to cook!). as for my dinner on friday nite; let's see ....... (flashback) fried fish (don't ask me the name, i don't really know) which is nice! slightly salted then deep fried. bone soup (with leafy vegetable, soft tofu cubes). YUM! eggplant, fried with shrimp paste, pounded chili. YUM! there are some more but i can't really recall. ;D K to answer some questions before I start. Dinner was Maguro(tuna) and salmon raw in a white turnip like thing (called yama imo)that has been scraped (for a lack of better word) so that it's slimey, well you put that in a dish with the Maguro and with soy sauce and wasabi. kame.main.jp/yamaimo-m.jpg kinda looks like that... the salmon is eaten on top of white rice that has been mixed with vinegar and sugar (aka sushi rice) and then with my own personal prefrence Lemon juice . and then I ate miso soup K the difference between soba udon and ramen are the noodles.... www.trekjapan.com/japan/images/photos/adam/food/soba.jpgsoba is normally small and served up cold. It's also a traditional dish to eat right when it hits the new year. www.worldramen.net/Varietion/udon/DSC000093.jpgUdon is fat thick noodles that normally has tofu which has been fried in a soy sauce based liquid . www.tastingmenu.com/media/2003/20030909-taishoken/images/10-ramen.jpgRamen is thin noodles with a variety of sauces that it is served in. Normally with pork that has been steamed in a pot that had vegetables (cabbage, carrots etc) with the lid covering the food but not really the whole pot. and the base of that steaming thing is soy sauce as well. Anyways that pork thing is called chaushu. so if you want that in your ramen, you order chaushu ramen . Ramen can also be served up cold it's called hiyashi chuuka /reimen www.hosp.misasa.tottori.jp/eiyoukanrisitu/reimen%EF%BC%86hiyamugi.jpglooks like that . hope that helped . ah and for the yakisoba thing, it's not spicey at all. If you would like to make it spicey go ahead, but it's naturally non spicey arigato, NJT san. ;D i've prepared a few of those last time when i worked part time but i can't recall most of them anymore. but what i remembered best was soba, because it was weird for noodle to be served cold the first time i saw it. for chinese cooking, soy sauce is essential. for japanese, i noticed that their soy sauce is very fermented, making it strong.
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Post by nihonjintaylor on Jul 12, 2005 9:30:51 GMT
arigato, NJT san. ;D i've prepared a few of those last time when i worked part time but i can't recall most of them anymore. but what i remembered best was soba, because it was weird for noodle to be served cold the first time i saw it. for chinese cooking, soy sauce is essential. for japanese, i noticed that their soy sauce is very fermented, making it strong. hmm I'm not sure about that, I didn't like soy sauce in america and I'm just starting to like it here . I'll let you know when I head back to america... in the next few years .
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dominiccarr
Apprentice
You're a bloody puppet!...You're a wee, little puppet man!
Posts: 346
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Post by dominiccarr on Jul 12, 2005 12:28:42 GMT
Chicken Burgers with waffles.
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Post by philster on Jul 12, 2005 14:34:29 GMT
Had Chicken Noodle Soup and some Grilled Cheese sandwiches last night.
Dunno about tonight...
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BJC
Apprentice
We Own The Night
Posts: 301
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Post by BJC on Jul 12, 2005 14:46:41 GMT
We had grilled cheese and tomatoe soup
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Post by Tsel on Jul 12, 2005 14:48:23 GMT
Schwans only delivers every 2 weeks, so that's normal. You can plan ahead and send them a list to make sure you get what you want or just make a list the day of and have it ready for the guy or girl. Either way, it goes faster if you already have a list of what you want. It also makes it easier to budget that way. Boy am I spoiled! ^_^ Schwans!!!!!!!!!!!! Yes, you are spoiled! Tsel
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