Sayonara, Senfeier!

[amand_r]

SO.

copperbadge and I were going to have a "Senfeier-off" using cruentum's mother recipe. Eggs poached in mustard sauce. I was gonna take one for the team. I was gonna be brave.

Then Sam posted the pics of the finished product, and my belly said, "If that comes near me, you will see a deluge of vomit the likes of which only Tom Savini could design

Comments

[copperbadge]

I AM IN AWE.

I want your wok.

Also your cucumber peeler dude.

You can keep the cucumbers. Actually they kinda look good fried. Do they still taste like cucumber afterwards?

YOU ALMOST MAKE ME WANT COOKED FISH.

[bluejeans07]

COOKED FISH IS DELICIOUS!

[copperbadge]

I PREFER IT RAW OR SMOKED.

It tastes too much like fish when it's cooked!

[amand_r]

You need the right fish, sam.

You wouldlike sea bass.

[bluejeans07]

:O~~~~~~

IMMA COMIN' OVER FOR DINNAH FEED MAH BELLEH!

[amand_r]

COME! DO YOU KNOW HOW TO MAKE DUK GUK, THE KOREAN NEW YEAR'S SOUP? WE READ ABOUT IT A LOT IN OUR BOOK.

[bluejeans07]

MY MOTHER DOES, I'LL GET THE RECIPE FROM HER! DUK GUK IS GREAT FOR COLD WEATHER!

[amand_r]

IT IS COLD HERE.

HONEST, I MAKE A SOUP EVERY YEAR, AND I'M GETTING TIRED OF WINTER MELON. GIVE ME THE KOREAN HOOK UP, MAN. I'LL send you mooncakes or something.

[huesiemama]

That looks and sounds nomalicious! Mad cookin' skillz, you have.

Also, I have picky eaters in my house, but I bet they might try something like this!

Also #2, we have been taking about getting a wok for years. Need to get of my arse and find one. Right after I find a cafetiere.

[amand_r]

TARGET FOR BOTH. SRS.

They sell cafetieres at starbucks, too, but they're probably overpriced.

Hey, you can research this stuff called "dragon tofu", which is wok fried tofu with yellow squash and zucchini, but it's marinated and cooked in a peanut butter and soy sauce mixture. I like it, and I know that's pretty popular with kids!

[huesiemama]

Target, how I love thee. If there were one closer, I would have to work there.

I looked at the Bodum website, as they seem to be the "main" brand. But I was overwhelmed by the metric fuck-ton of models that they have!

Thanks for the tips!

[sthayashi]

I just wanted to mention that we cook a lot of stir-fry and similarly related dishes. Although we own a flat bottom wok (which is probably Chinese sacrilege), we generally don't use it. Instead we tend to use a regular 12" non-stick skillet all the time.

And the one we ended up getting was from Amazon.

[topgeargirl2]

That looks quite nice.

I think I have a proper title now for when I repost my porn battle fic at my LJ.

[amand_r]

Nice! when are you reposting?

[topgeargirl2]

In the next few days, actually not quite sure yet.

All I can say is that I blame crue for the title.

[amand_r]

CRUE IS TO BLAME FOR A LOT OF THINGS.

[blue_fjords]

Dude, you're awesome and shit. Your food looks so much more appetizing than Sam's watery mustard eggs. :P I love cooking w/ scallions, but I cry like a rainstorm when I chop them. I had to go in the other room at Taffi's after chopping scallions. I was blubbering. Am definitely going to try those fried cukes! And Tink sure looks beautiful! She appreciates her momma's cooking!

[amand_r]

I cry when I chop shallots! The trick to chopping scallions is to move like the wind!

I'll send you a scan of the recipe for the cukes. Hers is def. better.

[blue_fjords]

Yay!

And I am always looking for new fish recipes. I, for one, only like my fish cooked. Your wok looks a bit like mine -- yours is classier, but mine is also the non-stick variety, and over time it's developed a seasoning line. And it totally browns my tofu.

[amand_r]

Haahaha I have a bunch of good fish recipes scattered about. Mahi-mahi in spicy peanut sauce!