Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
What is a food you love but can't seem to replicate?
I have tried many times to make asian food, but can't seem to make it taste anywhere near as good. I've bought all the seasame oil, oyster sauces, a wok, cookbooks and all kinds of things, yet can not make anything edible.
Does it come out too bland? You might need to add "taste powder," the Chinese term for MSG.
Grandma's Noodles but I have that recipe down after many failures, I finally found the successful mix
Grandma's Banana Cake and Texas Cake, I still can't get those two down yet but I keep trying, I'll get it one of these days.
I was born in TX and my grandmother (who passed when I was young) made this wonderful banana cake. I never got the recipe and wish I had it. Do you have the recipe for your grandma's banana cake?
Sushi! I can't get the variety or quality to do it myself.
For this I feel especially blessed, as I am minutes away from Marukai HQ and have access to it all. I've already saved close to $1000 making my own sushi ever since I committed to learning how to make it. I even cook my own eel sauce from scratch.
Yep - the basic Kabayaki can be manipulated in subtle ways to make an infinite variety of wonderful sauces. Every sushi bar usually has its own version of Kabayaki sauce to distinguish it from the others. My version (for my family's taste) has the base with garlic and a touch of rice wine vinegar.
Last edited by Dirt Grinder; 05-27-2013 at 02:25 AM..
When I was a kid, a lady in our community made a frozen dessert she called "Lemon Moose" (yes she spelled it that way). I have several recipes, but none of them taste as good. I think it is just in my mind.
Keep trying it will be worth the extra effort. I did 16 batches before I was able to get it down. The secret for me was the thickness of the dough, the width of the noodles (I use a pizza roller to cut them) and I learned to melt the butter then add the onions and saute until they are just translucent but not carmelized.
One cup of flour
One egg
Enough water to make the dough and combine ingredients but not completely wet or dry enough to be crumbly if that makes any sense at all.
Have your water boiling already with salt added and as you cut the noodles add them to the water, when they are done they will float. Take out the floaties and leave the rest.
I just might give it another try. Thanks for the recipe. Yes, the thickness was the secret and it was hard to get them just right. I will let you know how they come out. Maybe I will try toward the end of the week. Mom and dad, also grandma used to make them and then dry them all over the kitchen: put them on the kitchen table, drape them over the chairs, have them on the counters, everywhere: noodles, noodles, noodles.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
.
