[watcher]

3000!!!! did i get it? did i get it!?

hahah... sorry... i'll post up pics of food next time
thx for all the love y'all!!!

[bebexlove]

Just made some spaghetti and meatballs.

Sorry no pictures. Was so hungry.. I just ate it.. Haha..

[watcher]

Just made some spaghetti and meatballs.

Sorry no pictures. Was so hungry.. I just ate it.. Haha..

it musta looked great to have not been able to resist and just eat... sorta like this?

[misturrho]

^ a lil bit early for spaghetti and meatballs no? it's okay... i make whatever there is to feed my monster tummy so this not what i made but... saturday i had to go to a funeral and after i washed up, i saw this on the table.. made by my boyfriend he knows im hungry right when i wake up. croissant with cream cheese whip, bacon, tomato, egg and american cheese. he also added some honey dew and a cup of juice on the side... oh don't forget tapatio! it was very yummy... he doesn't make breakfast like this when i need to go somewhere, usually he just gives me some granola bar

[bebexlove]

xD.. It was 12pm my time when I made the spaghetti. ^^;

And those sandwiches look great!

[bebexlove]

Just made some biscottis!

Almond + macadamia nuts~


^^;

First time making them.. so good.

[Aicila]

Yummy !!^^
it's look good :rolleyes:
could you gimme the recipe plz
every time when i try to make it i fail :crazy: :tears:

:D i got the recipe from this site. here: Magnolia's Vanilla Cupcake
its pretty easy to make! even for me XD i can barely make anything
and this was actually good!

[T0fu^.^]

I made almond tuilles without the almond. Such a fancy name, I just call them rollie cookies. These take a LOOOOOOOONG time to bake and it'll raise up your electric bill >.<. You can only bake so much at a time because right after they're taken out of the oven, they have to be rolled QUICKLY or else they harden. So painful for my thumbs too.



And these are from the weekend. Whipped up a pancake batter and cooked some sausage patties.

[Joisushi]

3000!!!! did i get it? did i get it!?

Oh....no..I did..O_O;;; Sorry! lol I didn't even notice it...xDD;;;

Oh well 3001 is awesome also. xDDD


Back on topic. Ahh everything here looks so good. I will make something...perhaps during winter break...and post it up here!

[KenG69]

berkshire pork bellies braised in a clay pot (for about 4hrs)

[tlydia]

^^

Yay, you're back! And with a pic I might add. 4 hours in a claypot? Wouldn't the pork be too tender and broken apart? When I braise my pork, it's only for an hour

[Azngel]

berkshire pork bellies braised in a clay pot (for about 4hrs)

[]http://i157.photobuc...od/IMG_0791.jpg[/img]

i also see shiitake mushrooms and bean curd( or is that bamboo shoots?)

[tlydia]

^^^

Bean curd? All this time I thought it was sliced portabello mushrooms.

[Sarita]

I made almond tuilles without the almond. Such a fancy name, I just call them rollie cookies. These take a LOOOOOOOONG time to bake and it'll raise up your electric bill >.<. You can only bake so much at a time because right after they're taken out of the oven, they have to be rolled QUICKLY or else they harden. So painful for my thumbs too.



And these are from the weekend. Whipped up a pancake batter and cooked some sausage patties.

the recipe plz

[SouthernBelle82]

it musta looked great to have not been able to resist and just eat... sorta like this?

What type of sauce did you use for your spaghetti?

I made General Tso's chicken and it was so good!

Just made some biscottis!

Almond + macadamia nuts~


^^;

First time making them.. so good.

OMG that looks good! Can you share the recipe?

[KenG69]

i also see shiitake mushrooms and bean curd( or is that bamboo shoots?)

You are correct. the mini mini cooperake mushrooms are the dried kind (that you rehydrate by soaking in water); they have a more intense flavor.

I brown the pork bellies in a pan (still raw inside) then transfer to a clay pot - braising liquid is high grade Japanese shoyu, mirin, Shaoxing wine and raw sugar. Bring to a gentle boil, then turn down to a low simmer (3-4hrs).

Add the beancurd and mushrooms about 45mins prior to serving.

[watcher]

What type of sauce did you use for your spaghetti?

haha.. that pic isnt what i made, but when i do make it i do a basic meat sauce.

i mix in a 16oz can of crushed tomatoes, a teaspoon of tomato paste, about 1/3 lb of ground meat [80% lean], a half teaspoon of dried oregano [1 tea. if fresh], another half teaspoon of dried basil, a tablespoon of crushed red pepper, 2~3 cloves of garlic and about half a brown onion finely chopped. [you can use white onion if you want. i just like how brown onions taste] salt/pepper to taste. the recipe should serve roughly 2. 1 if ur really hungry. haha... u can also add half cup of beef stock and another teaspoon of tomato paste to add some more flavor and increase your serving size. i just play with what i have and go by feel in the kitchen... tlydia doesn't like that i wing everything with my portions/recipe

as for meatballs, i take about another 1/3lb of meat, season the meat with pepper, minced garlic [just 1 clove is enough] and parmasean cheese. i take little chunks out, make a little hole in the middle and put in a small piece of mozerella in there and cover it up. basically, it's like a cheesy meatball seasoned in more cheese. haha... it might take a few tries to get the meatball seasoned just right for your prefs, but it's totally worth it! if u wanna go one step further, you can crust the meatballs with pankco crumbs and make it sorta like a meatball croquette!!! hehehe

[tlydia]

You are correct. the mini mini cooperake mushrooms are the dried kind (that you rehydrate by soaking in water); they have a more intense flavor.

I brown the pork bellies in a pan (still raw inside) then transfer to a clay pot - braising liquid is high grade Japanese shoyu, mirin, Shaoxing wine and raw sugar. Bring to a gentle boil, then turn down to a low simmer (3-4hrs).

Add the beancurd and mushrooms about 45mins prior to serving.

Shaoxing wine and raw sugar? I've never had those together. Maybe I should give it a try. Everytime I use Shaoxing wine, it seems to over power whatever I'm cooking

[watcher]

Shaoxing wine and raw sugar? I've never had those together. Maybe I should give it a try. Everytime I use Shaoxing wine, it seems to over power whatever I'm cooking

that's cuz ur an alky... did you want food with your wine?

[T0fu^.^]

the recipe plz

I suppose you want the recipe for the cookies

70g powdered sugar
80g egg whites, room temperatured
50g sliced almonds (optional)
50g melted butter, cooled
50g all purpose flour

Preheat oven to 350 F
1 Beat egg whites 'til fluffy, gradually add in the powdered sugar and continue beating 'til the mixture is smooth and glossy.
2 Sift flour into mixture and start folding, if you have trouble folding, just stir gently in one direction 'til combined
3 Pour in the melted butter and do the same thing 'til you get smooth mixture and there are no longer tiny "streams" of butter, just don't over mix.
4 Drop about a teaspoon or so of the batter onto a silicon baking sheet, use the back of the spoon to spread the batter into a thin oval. The thinner, the easier to roll, just not too thin. If you're using almonds, sprinkle them on top
5 You should only have 6 batter ovals because after baking them for 10-15 minutes comes a rather quick process, rolling them.
6 Start rolling the ovals with a long cylindrical object, like the handle of a wooden spatula, into tubes. If cookie hardens, shove the pan back in the oven for a few minutes. Key word here, WORK FAST.

**You should always use a silicon baking sheet, wax paper won't do the job, the cookies will stick and you won't be able to get it out. I haven't tried parchment paper or extremely good quality wax paper...so..idk.

Right after they've cooled, store them in an airtight container or they'll turn soft.