What's for tea tonight? (#8)

[Orang Utan]

Of course you can, but it seems an utterly weird and self-limiting standpoint to me.

It's more akin to writing off anything cooked in a frying pan because you don't declare that you don't find any fried food interesting. Which given the huge variety encompassed seems stubbornly principled to the point of ridiculousness.

wevs.
have you ever eaten a stirfry in a restaurant? i rest my case.
anyway, i don't like how all the bits are so seperate. you can't stir veg into noodles very efficiently. i like it all blended like in a risotto. stuff keeps falling off your fork with a stirfry.

 

[Orang Utan]

Of course you can, but it seems an utterly weird and self-limiting standpoint to me.

It's more akin to writing off anything cooked in a frying pan because you don't declare that you don't find any fried food interesting. Which given the huge variety encompassed seems stubbornly principled to the point of ridiculousness.

no it's not - stirfrys ARE somewhat limited ingredientswise, whatever you say.

 

[tarannau]

You can have a stir fry with rice you noodlehead! You seem to have a very narrow perception of stir fries - there's a huge variety across multiple nations and cuisines.

 

[tarannau]

no it's not - stirfrys ARE somewhat limited ingredientswise, whatever you say.

How are they limited? The only 'mandatory' is that things should be sliced thinly, ir they'll cook badly.

You are speaking duck mate, purest mallard

 

[DotCommunist]

I'm having THE most anglicized chicken curry ever (complete with peas) left over from someone who cooked it at mas GodFest for teenagers thing she just came back from stewarding at. It is redeemed by allotment grown new potatoes and someones fresh crusty bread home baked. A true fusion of cultures. Well 20% indian and 80% brit. Smells lovely tho.

 

[Orang Utan]

How are they limited? The only 'mandatory' is that things should be sliced thinly, ir they'll cook badly.

You are speaking duck mate, purest mallard

flash fried veg n noodles with eastern herbs n spices - nah! don't know what i was thinking

 

[tarannau]

flash fried veg n noodles with eastern herbs n spices - nah! don't know what i was thinking

That's just one type of stir fry you silly sausage. You're talking oversimplified twaddle - noodles are in no way essential to a stir fry for example.

 

[Orang Utan]

That's just one type of stir fry you silly sausage. You're talking oversimplified twaddle - noodles are in no way essential to a stir fry for example.

what else then? beansprouts? bluggh!

 

[tarannau]

what else then? beansprouts? bluggh!

Any meat, vegetable, mineral or alien lifeform that you fancy really. As I say it's like writing off anything cooked in a frying pan because someone's cooked you a Walls banger badly

And serving a stir fry with rice is perfectly normal - indeed it's more common in many cultures. Take Thailand for example....

 

[100% masahiko]

And what noodles are you stir frying?
Egg, wheat, rice? Shape, size?

Same with rice...have you fried glutinous rice?

Chinese greens, romaine lettuce, white cabbage, choi...can stir fry anything.
Fried tofu is also nice.

However, I do have an over-reliance with these two produces.

and

 

[Orang Utan]

Any meat, vegetable, mineral or alien lifeform that you fancy really. As I say it's like writing off anything cooked in a frying pan because someone's cooked you a Walls banger badly

And serving a stir fry with rice is perfectly normal - indeed it's more common in many cultures. Take Thailand for example....

oh right, i don't really see a stirfry as rice-based, just noodles & unappealing veg. don't you have to cook fried rice twice?

 

[Orang Utan]

you're such a nag, tar!

 

[ringo]

Baked spud with cheese and beans. Cheese and beans fed one into each end of the Large Hadron Collider, spud in the middle.

 

[tarannau]

you're such a nag, tar!

In this case you're besmirching the reputation of a whole cooking technique and global region, based on little more than a inaccurate, personal view that seems to be drawn from the Ladybird Book of Foreigner Food, circa 1970. Forgive me a little bluster and mock outrage in those circumstances.

I did like your mention of 'eastern herbs and spices' though, as if that wasn't an entirely useless catchall term

 

[Espresso]

I've just put a ham shank on to boil with a variety of woody herby things. I'll be having it with some sort of bean or pea or lentil concoction.
Though it's going to take forever, I expect, so I might just indulge myself in a couple of rounds of toast and Marmite tonight and have the ham and beans tomorrow.

As for last night's Twix Fino. Very nice, in a Twixy-lite way. Kinder Bueno style wafer with a hint of caramel. Nice for a change.

 

[Biddlybee]

Twix fino? That's pricked up my ears

 

[Orang Utan]

In this case you're besmirching the reputation of a whole cooking technique and global region, based on little more than a inaccurate, personal view that seems to be drawn from the Ladybird Book of Foreigner Food, circa 1970. Forgive me a little bluster and mock outrage in those circumstances.

I did like your mention of 'eastern herbs and spices' though, as if that wasn't an entirely useless catchall term

i was just trying to get you to shut up
i don't eat much chinese food in case you didn't notice.
i'm not a fan of their fast anglicised food

 

[mrsfran]

I'm going to have a mushroom and rice stir fry. And then, because I happily learned today that I am NOT diabetic, I am going to have some ice cream

 

[Orang Utan]

oh, good for you! don't eat a stir fry though, they're rubbish

 

[mrsfran]

oh, good for you! don't eat a stir fry though, they're rubbish

Does it help if I tell you I'm making it with an Uncle Ben's Microwaveable Rice packet?

 

[Biddlybee]

 

[moonsi til]

I'm not crazy asbout stir fries either but these past 2 years I have made a big effort with them. Now I make one about every 2 months which is enough for me. I'm not keen on Thai or Chinese food.

 

[moomoo]

I'm not well and am having problems eating again so I'm having a McDonalds. So shoot me.

 

[tarannau]

i was just trying to get you to shut up
i don't eat much chinese food in case you didn't notice.
i'm not a fan of their fast anglicised food

Provoking me with this kind of pish - STIR FRIES ARE NOT JUST CHINESE YOU PLUM- is not going to shut me up, me being one stubborn bastard that dislikes inaccuracy.

Try the Fuschia Dunlop book on Szechaun cuisine, Chang's book on Korean food (momofoko?) and Thompson's Thai book for some decent, non anglicised options. Lumping a whole region in together as samey just seems offensive, frankly. China alone has enough culinary variety to compete with Europe as a whole

 

[Kanda]

Think I might go to Yauatcha

 

[Biddlybee]

can we take madz to gallery next Friday?

 

[Orang Utan]

Provoking me with this kind of pish - STIR FRIES ARE NOT JUST CHINESE YOU PLUM- is not going to shut me up, me being one stubborn bastard that dislikes inaccuracy.

Try the Fuschia Dunlop book on Szechaun cuisine, Chang's book on Korean food (momofoko?) and Thompson's Thai book for some decent, non anglicised options. Lumping a whole region in together as samey just seems offensive, frankly. China alone has enough culinary variety to compete with Europe as a whole

haha you bit.
i was going to get that szechuan cookery book actually. i need to try more korean. that thompson book looks a bit specialist though - lots of hard to find ingredients

 

[Orang Utan]

Does it help if I tell you I'm making it with an Uncle Ben's Microwaveable Rice packet?

thumbs up from me. i like those rice packets for knackered tea

 

[madzone]

can we take madz to gallery next Friday?

I've been already Quimmy took me.



And then we went out for food.

Maybe we should go to 'a' gallery. Yes, let's do that

 

[tarannau]

The Thompson book is awesome reading though - fascinating stuff on the development and culture of eating in Thailand. I really like the accounts of Thai royal chefs and the French meeting up and it's written superbly throughout. The man clearly knows his onions.

You'd be hard pressed to follow any of the recipes directly mind, but it certainly opens your eyes to new techniques and gives you a sounder cooking knowledge to experiment yourself. It's one of my faves, even if it is ridiculously detailed and uncompromising in its ingredient lists.