Cooking with LMNO

[East Coast Hustle]

That's very similar to one of my favorite go-to "I have to impress a woman" dishes. If you ever want to put a spin on it try adding some capers and/or some candied lemon zest. Also, if you can get your hands on some good rockfish it's bangin' in something like this. It's too bad you got yourself one of those real jobs. This industry needs more people who can cook OR be the maitre'd.

[LMNO]

Ohh, yeah.  Capers.


I'm often amused at how easy these recipes are.  I mean, after a certain learning curve, of course, but it's mostly getting quality ingredients, and keep an eye on your temperatures.  No fancy tools or techniques needed.

[East Coast Hustle]

I couldn't agree more. If someone put a gun to my head and asked me to sum up my culinary philosophy in one word, that word would be "simplicity". Get good stuff and let it shine!

[LMNO]

And then ECH was Jaimie Oliver.

[Junkenstein]

Bullshit. This isn't simple food. It's got multiple ingredients FFS.

I'm tempted to do a "Cooking with Junkie" thread to show you just how simple food can be. 

[Mesozoic Mister Nigel]

Bullshit. This isn't simple food. It's got multiple ingredients FFS.

I'm tempted to do a "Cooking with Junkie" thread to show you just how simple food can be.

Didn't somebody... Cainad maybe... do a thread like that once? 

[East Coast Hustle]

And then ECH was Jaimie Oliver.

I gotta be perfectly honest here...

I don't really know who the fuck Jamie Oliver is. I mean, I gather that he's a British chef who is somehow goofy enough to have earned a PD emoticon, but other than that I know fuck-all about the guy.

[Mesozoic Mister Nigel]

And then ECH was Jaimie Oliver.

I gotta be perfectly honest here...

I don't really know who the fuck Jamie Oliver is. I mean, I gather that he's a British chef who is somehow goofy enough to have earned a PD emoticon, but other than that I know fuck-all about the guy.

I don't really know who he is, either. Was he the naked guy?

[Junkenstein]

Jamie Oliver is the public Shill of the Sainsburys chain of supermarkets and is responsible for the vast rise in knife sales across the southern UK. This is mainly due to the vow the UK public took as a whole shortly prior to the Olympics that they will "Knife the smarmy fuck right in the ribs" if the opportunity arose. Being obnoxiously southern, londoners and those in surrounding areas now look like Rambo on crack just waiting for him to get back to Heathrow. No-one's sure where he'll get a taxi to, but rest assured that the UK public stands ready to deal with this blight.

[Cain]

That said, his restaurant Fifteen serves affordable, decent food.  Not amazing, but decent.

But we mostly included him simply to introduce the world to "pukka".

[LMNO]

Well, here's my entry point in attempting Thai food.  There's bound to be more coming up.

http://earfatigueproductions.blogspot.com/2014/03/pork-fried-rice.html

[hooplala]

That's the second recipe I got for pork fried rice in 24 hours... yours looks better.  I think I will try it tonight.

[East Coast Hustle]

OK, I gotta ask how/when you made the rice. Because it looks like it came out mushy/sticky and I can probably help you to mitigate that if it was a problem.

Other than that it looks spot-on except that you're missing about 2-4 tablespoons of ground up bird's eye chilis.

[LMNO]

Yeah, good eye. I had too much water in the rice cooker.

The chilis were soaking in fish sauce, served along side.  Forgot to include that, but you can see it in the "ingredients" shot.

[East Coast Hustle]

No, Farang, you gotta fry the chilis WITH the rice. At least enough chilis to make your eyes bleed

My best tip for the rice? Use cold leftover rice. I also recommend white over brown but either way using cold leftover rice and breaking it up gently by hand into the wok seems to give the best results. We eat fried rice probably 3 or 4 times a week so I just got in the habit of making a fresh pot of rice every time I make fried rice then using that for the next batch a couple days later.