Come over, Matt!!
Actually, I can't make pad thai cause I don't know how to make the sauce yet. I can get store bought sauce but it wouldn't taste the same. Will have to get the recipe from my mom first...
What are you cooking today.
- Thread starter pops
- Start date
Come over, Matt!!
Actually, I can't make pad thai cause I don't know how to make the sauce yet. I can get store bought sauce but it wouldn't taste the same. Will have to get the recipe from my mom first...
Haven't had Mickey D's in like 10,000 years...that sounds good right about now hahaha
its ok got some nuggets and a mcrib lol finally home after a very long day and
night working and didnt want to start drinking on a empty stomach lol xD...
What did you get it drunk on? I hope you didn't take advantage of it after you got it drunk......
What did you get it drunk on? I hope you didn't take advantage of it after you got it drunk......
Ohhhhhh Feric...it's called drunken noodles since it supposedly cures hangovers. Probably cause it's so god damn spicy
WHUT??? Sorry, spicy and hangovers shouldn't even be in the same sentence. I don't do oxymoronsOhhhhhh Feric...it's called drunken noodles since it supposedly cures hangovers. Probably cause it's so god damn spicy
I just made a big batch of egg salad and my signature spicy-sweet chicken salad - not too different from a General Tso's flavor. I would take pictures but it's just a bunch of STUFF.....mixed together. Doesn't look very impressive, but the taste took years to perfect.
I also do similar Shrimp salad and Ham salad and it is similar composition to my tuna burgers, crab, trout and/or salmon cakes before cooking - same base; celery, onion, mayonnaise, spices, (chicken salad gets the stock it's cooked in) and sometimes diced/minced pepper and broccoli and or shredded carrots.
I personally like the Seafood salads/cakes w/ mini broccoli flourettes and boiled peas, frozen of course
Typically I use the spicy stuff - Cajun, Paprika, Cayenne, Chili powder, and then Basil, Garlic powder or fresh/minced garlic to cook the meat, then add more once I start mixing it. Liquid ingredients include small amounts of spicy mustard ( I used the HOT Chinese mustard tonight), ranch dressing, and or hot sauce/BBQ sauce mixed w/ a good amount of hot pepper juice. Those ingredients cooked w/ the chicken in a foil-pouch at 450F for 60 minutes create the stock which is the most important part I have learned, IME. The stock means everything
Last edited:
what? im not drunk i just started drinking... im drinking glenmorangie 25 years...
spicy and hang over is the best what you talking about lol... your obviously not asian
lol xD
I have some Heaven Hill
Of COURSE i'm not Asian, I don't have a tiny little pee-pee LMAO
heaven hill is what evers lol...
i didnt know you had one, read your name as "erica" sorry lol hahahaha
