Kitchen

[Sooner]

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@ECBG wrote:

@Sooner 

How are you stir frying please?  I gave up my hand hammered wok when I went with a glass top stove which turns the eyes off and on.

I would be stir frying, needing the heat, and suddenly- GONE!  I can't tell you how aggravating!  I never bought an electric wock because food can't be pulled up to the sides for steaming.

Any hints appreciated!

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@ECBG My husband is the wok person now--he does a better job than I do!  We have the flat bottomed carbon steel woks, but in the last few years he has switched to a wok-shaped All-Clad pan we have.

He doesn't have a problem with food sticking, and says it cleans up well (he adds hot water to it when he finishes cooking).  

I think any good skillet that transmits heat well should work--one with high sides so you can move the food around.  

We have a crummy gas cooktop.  At our other house we had a wonderful gas Dacor one and boy do I miss it! When the pandemic slows down, I want to replace one here if I don't have to tear out the granite to do it!   

[ECBG]

@Sooner 

Thank you.

I just watched some videos, both by Oriental instructors, and thought they would address the "off-on" of glass top ranges, they didn't.  Grrrr........

I certainly can't toss the contents of a wok in the air to stir ingredients!

[Sooner]

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@ECBG wrote:

@Sooner 

Thank you.

I just watched some videos, both by Oriental instructors, and thought they would address the "off-on" of glass top ranges, they didn't.  Grrrr........

I certainly can't toss the contents of a wok in the air to stir ingredients!

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@ECBG We use a traditional chan spatula/scoop to move the food and it works fine.  We don't toss either, but I can toss a pizza crust!  

How do you do it?  The stir-fry not the pizza. . . ?

[JeanLouiseFinch]

We had brunch out today, so dinner was picking from what was In the fridge. Barring any last minute changes, here's my meal plan for the rest of the week:

Tuesday - steak, sautéed mushroom, roasted asparagus

Wednesday - grilled chicken on a Caesar salad

Thursday - flank steak fajitas, pork rinds w/guacamole, broccoli-cauliflower salad

Friday - tossed salad with leftover steak 

Saturday - Buffalo wings, celery w/bleu cheese dip

Sunday - pick from what's in the fridge or leftover fajitas, if there's any left. 

[ECBG]

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@Sooner wrote:

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@ECBG wrote:

@Sooner 

Thank you.

I just watched some videos, both by Oriental instructors, and thought they would address the "off-on" of glass top ranges, they didn't.  Grrrr........

I certainly can't toss the contents of a wok in the air to stir ingredients!

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@ECBG We use a traditional chan spatula/scoop to move the food and it works fine.  We don't toss either, but I can toss a pizza crust!  

How do you do it?  The stir-fry not the pizza. . . ?

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@Sooner 

It's been a while, but my fav is the burgundy beef stir fry.

I cut up a sirlion steak and marinate over night in burgandy wine.

I stir fry the meat in olive oil and remove.

I add oil, and vegetables:

Boc choy and greens

spring onions and greens

fresh mushrooms

snow peas

broccoli

cauliflower 

Water chestnuts

Heat, add beef back to heat;

Serve over long grain white rice.

Finish with oyster sauce and soy sauce

[Sooner]

@ECBG Pretty much what we do except it is almost always either shrimp or vegetarian and we add a few cashews at the end.  And I would never add cauliflower, husband never water chestnuts!  

But we always put in slices of red bell peppers which we LOVE (this I get organic) and quite a bit of onion, and usually celery.   And always a tiny bit of sesame oil near the end.

If we want a sauce or glaze we make a little slurry of soy sauce, ginger, and a dash of Harvey's Bristol Cream sherry, with a tad of water and corn starch at the end.

Funny how sometimes you want something and sometimes something else--especially with stir fry dinners!  

But we make stir fry something almost every week.  

[ECBG]

@SandySparkles 

I just saw this.

Here, we call your dumplings "rolled dumplings".  I've had both and both are good.  In the winter, I like cranberry sauce with chicken and dumplings.

Our sons liked this dish as well.  My DIL can't take the consistency of the dumplings and gravy.  I haven't made this in quite a while.

[tiny 2]

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@SandySparkles wrote:

@ECBG 

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@ECBG wrote:

@SandySparkles 

What is "chicken and sticks" please?  I wonder if it's regional?  Thanks!

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It is essentially chicken and dumplings, but the dumplings are rolled out, much like you would a pie dough, and cut into strips; hence "sticks". I should have referred to them as slicks, but I am just so accustomed to calling them sticks because my son began calling them that when he was young.😁 They are more commonly referred to as chicken and slicks; a slippery/slick type of dumpling. I prefer cutting mine into a diamond pattern. I make the slicks with butter, and the chicken broth used to boil the chicken. They are quite rich, and quite delicious.😊

~~~All we need is LOVE💖

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@SandySparkles @ECBG , We call those Chicken Pastry. This is the only way my mother cooked them. It is the way I do it also. Many around here call them dumplings.

[Sooner]

We make dumplings (for chicken and dumplings) out of Bisquick.  They are the big fluffy ones!  EASY ones!

Monday: We had stew for supper over grits, and waldorf chicken salad for lunch.

Tuesday: Homemade vegetable soup for lunch; pot stickers and carrot and raisin salad (with a little heat to it)

Wednesday: turkey chili for lunch; and hamburgers and sweet potato oven fries for supper.

Thursday: Vegetarian eggplant, pepper and onion lasagna with cottage in it, broccoli on the side; don't know what for supper yet--maybe chicken gumbo.

Friday: Sandwiches for lunch; chicken and sausage jambalaya for supper.  

Saturday: simple lunch; homemade pizza for supper

Sunday: Eye of round roast

[ECBG]

@Sooner 

I make the big fluffy dumplings which we call drop dumplings.  I have heard of people using refrigerated biscuits that weren't "flaky" but I never did.

I usually put big pieces on onions and thinly sliced carrots in the broth.