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Originally Posted by Visconti
(Post 33727328)
Actually, that sounds like a really good combination! I'm sure I've had something very similar in HK (assume you meant "foo yur"), and haven't it in over 10 years. Participating on this thread has me lamenting even more HK's current closure to the West.
https://thewoksoflife.com/fermented-bean-curd/ If that's what you're thinking, then yes, that's what I used. You should be able to get some at any asian supermarkets. I usually keep a bottle on hand in case I'm feeling sick. I know in Singapore and Malaysia back in the olden days, some people would take a little bit and spread it on bread (I wouldn't recommend it but if it works for you, go for it)
Originally Posted by Visconti
(Post 33727328)
Perhaps I have less refined palates, but I find the $4.99 Costco chicken better than Whole Food's $10 organic ones that everyone around me keeps insisting is better. Anyway, when it comes to food, my philosophy, at times, is "have ranch, will eat"!
For dinner, I'm thinking of getting the Chinese roasted fatty pork with (siu yook) crispy skin, and dipped in oyster sauce mixed with granulated pepper. |
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Originally Posted by Visconti
(Post 33727436)
Yes, that's it. I've never spread it on bread, but once upon a time, I used to request my maid (back then, every ExPat more or less had one in HK/SE Asia, so it was par for the course) use some hot water to moisten the bottom of the pot used after cooking rice and mix it with foo-yur/yee along with some pork or chicken.
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Originally Posted by Visconti
(Post 33727436)
Yes, that's it. I've never spread it on bread, but once upon a time, I used to request my maid (back then, every ExPat more or less had one in HK/SE Asia, so it was par for the course) use some hot water to moisten the bottom of the pot used after cooking rice and mix it with foo-yur/yee along with some pork or chicken.
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Originally Posted by gaobest
(Post 33727543)
growing up, I had it with sautéed string beans. Definitely high in sodium so I generally don’t eat it now.
So vege on the bottom, pour the sauce on top and sprinkle the bean sprouts on top of that. If you have and "crispy pork lard" (very common in Singapore and Malaysia... a byproduct of rendering the fat), sprinkle that on top too.... Serve with rice... Very tasty but oh so unhealthy... |
Paella night at Gasolina Cafe.
https://cimg2.ibsrv.net/gimg/www.fly...aa7c514f45.jpg Charcutería y Queso https://cimg3.ibsrv.net/gimg/www.fly...aa3f6b43ee.jpg Arugula and Manchego Salad with Persimmon, Marcona Almond and Quince Dressing https://cimg4.ibsrv.net/gimg/www.fly...b16a397d84.jpg Paella de Setas https://cimg5.ibsrv.net/gimg/www.fly...f9f39f29a3.jpg Pumpkin Flan with Spiced Pepitas |
I felt inspired today and prepared a chicken cacciatore for Sunday dinner. Served over white rice.
https://cimg9.ibsrv.net/gimg/www.fly...f2e2a21c6.jpeg |
https://cimg9.ibsrv.net/gimg/www.fly...94a8b5734.jpeg
Chili! We’re going down to 47 tonight. Served with biscuits and slices of aged Red Leicester cheese. |
Shanghai seafood noodles and eggplant with fish sauce.
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Originally Posted by BamaVol
(Post 33728876)
Chili! We’re going down to 47 tonight. Served with biscuits and slices of aged Red Leicester cheese.
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Originally Posted by Visconti
(Post 33730280)
Looks great! Has more meat than the rest of the stuff. Betraying my age here, but you guys remember that old Wendy's commercial, "where's the beef"?
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Grilled halibut with roasted red pepper sauce
Orzo Snow peas https://cimg6.ibsrv.net/gimg/www.fly...87c07c70d0.jpg |
https://cimg9.ibsrv.net/gimg/www.fly...78247b052.jpeg
Sausage and green peppers with butter crust from Brick Oven Kaua’i |
Originally Posted by ILuvParis
(Post 33732322)
Sausage and pepperoni with butter crust from Brick Oven Kaua’i
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Originally Posted by ILuvParis
(Post 33732322)
Sausage and pepperoni with butter crust from Brick Oven Kaua’i
The braiding effect is done by using the dough slicer and putting indentations in the edges. This also helps prevent the crust from bubbling. My local pizza place doesn't care about bubbles. When I used to work as a driver in a pizza place back in the late 80's, they check the oven every few minutes, and if they saw a bubble forming, they would "pop" it and add a little more cheese over the area. |
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