Recent comments in /f/food

caraiselite t1_jdy01ua wrote

Reply to [Homemade] wife’s birthday dinner chicken tacos, root beer infused with 100mg thc , and cheese cake by Vegas-_-666

This is so sweet, aww. Happy birthday to her.

Grill/toast/cook the tortillas for more yumminess next time. I never realized they needed it, but now if I don't, they taste raw. I usually heat them up in an oven and melt the cheese on top. You could toast them on the gas burner too, much faster that way.

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opekiskagrl t1_jdy0188 wrote

Reply to comment by _W1T3W1N3_ in [i ate] Pho by nomaddopamine

My bad. I just used a copy and paste from an earlier entry to get the diacritical mark in there. No idea it was wrong, but I have no excuse for not knowing or being lazy.

This does not diminish my love for Phở. (And my very western spell checker insists I misspelled that. I corrected it too.)

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bl4ckhunter OP t1_jdxzpwm wrote

Reply to [homemade] Crunchy sticky beef w/ convenience store ingredients by bl4ckhunter

Ingredients

  • 250g beef (this was "muscle" aka stew beef becouse cheap, you can use better cuts but i don't think it's really worth tbh)
  • 1 egg
  • vegetable oil for frying
  • enough flour to coat the beef

Sauce

  • 7 tablespoons of dark soy sauce
  • 4 tablespoons of sugar
  • 1 tablespoon of garlic powder
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of chili flakes (powder works too)
  • 1 tablespoon of balsamic vinegar
  • 3 tablespoons of ketchup
  • 1 tablespoon of olive oil
  • 1 beef stock cube (should be around 10g i think, if it says without monosodium glutammate/msg it's not the cube you want)

Recipe

  1. Cut the beef in small, thin strips (if you're using a better cut of meat you can make them bigger, otherwise as thin as you can manage pretty much)

  2. Toss the egg into the beef and knead them togheter until all the meat is well coated in egg mixture

  3. Put the flour and the meat into a box/bag and shake hard

  4. Fry the beef on medium heat until it's mostly white/golden (shouldn't take more than 4-5 minutes)

  5. Take the beef out of the oil and let it rest over a grill or something that allows the oil to drip away for at least couple minutes

  6. Fry the beef again, this time on high heat, until it's dark brown (if you're using a good cut you can do golden brown if you want, but if you're using a cheap cut like me it really needs to be dark brown or you're going to end up with beef chewing gum)

  7. Mix the sauce ingredients into a pan and reduce it on high heat until it starts to get somewhat sticky

  8. Throw the meat into the pan and stir vigorously until the beef is completely coated in the sauce, if you're using a nonstick pan it should end almost clean at this point

  9. Serve, i suppose.

(Spring onions and sesame seeds could and probably should be involved in this at some stage but i'm not too fond of them)

This is the end result of an amateur's quest at reaching something similiar to the classic asian recipe without involving ingredients that will attract the attention of family members scared of spices or that will end up sitting in your cupboard for months after being used once, i think it's good, if you do end up trying something like this let me know what you think.

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_W1T3W1N3_ t1_jdxyr6g wrote

Reply to comment by bucketassrabbit in [i ate] Pho by nomaddopamine

Had no idea. I knew it was the ở character but it doesn’t show up on my keyboard. I often look up online to cut&paste the correct form of words but I could have sworn I saw ò used elsewhere. I also didn’t know no one? minds if it’s unaccented. I would have thought it would be more annoying to not have at least some accent indicated. So that is good insight about sensibilities. And then there are our sensibilities too you know. I call people out on mistakes all the time so I will give you a pass.

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opekiskagrl t1_jdxy5ah wrote

Reply to comment by _W1T3W1N3_ in [i ate] Pho by nomaddopamine

Love Phò, and Vietnamese food in general. Learned to appreciate it while on a project in Greensboro, NC, which has a surprisingly large Vietnamese contingent.

Ewer since then, while I was still doing a fair amount of travelling for out-of-town projects, I would seek out Vietnamese restaurants and always choose Phò as my first meal as a gauge to their quality.

One thing I learned was that the location and appearance weren't a very good guide to go by. The most sumptuous was in San Diego, but even thought they had a lobster tank and lots of gorgeous appurtenances the fare was mediocre.

My best success has been with tiny places in small and often somewhat dingy strip malls.

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bucketassrabbit t1_jdxxrdk wrote

Reply to comment by _W1T3W1N3_ in [i ate] Pho by nomaddopamine

fyi, Phò is actually the word for prostitute. Phở is what you’re looking for. or you don’t need to add an accent, we can understand!

i find it so funny when i see foreigners make that mistake on this word, though i love it.

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ernyc3777 OP t1_jdxvu67 wrote

Reply to comment by clown_duck in [Homemade] Lemon Pepper Chicken Wings by ernyc3777

Mixed lemon pepper seasoning, fresh ground peppercorn medley, onion powder, and garlic powder.

But it didn’t stick as well as I’d liked from how dry the skin got in the air fryer.

So I melted 1/3 stick of butter with a couple drops of lemon extract and tossed it all together.

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