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Thanks!
krebs303 said:Being summer and all on the flip side of the planet. Here's a handy guide for when it's time to throw another joey on the barbie.
krebs303 said:203cm and 122kg
We hope you left some for the rest of us!krebs303 said:
Tortellini Salad. Had it with some grilled chicken
as much as I enjoyed it I will not be acquiring any more. It smells up the house for days much like a durian. it wasn't at first but after a few days it grows tiresome. but tastes divine. I have seen it canned(tinned) in the asian markets. but never triedSafeBet said:
python said:i understand that this thread has become a repository of the delicious food images...
i am a horrible photographer, and most certainly an atrocious cook, but would anyone mind if i attempted to share a little food story (and perhaps a delicious recipe) if there will be an interest ?
to avoid a lengthy intro, i'll go directly to a punchline...
in our household, we all absolutely love the trader joe's mandarin orange chicken. we are crazy about it !
the other day, our older daughter called and said she'd drop by for a dinner and 'by the way', she said, 'dad, make sure you buy at least 3 pacs of the tj mandarin orange chicken'. 'why so much ?', i quipped. 'there will be just 3 of us ?' 'b/c there is never enough of the delicious sauce in one pac'
she was ABSOLUTELY correct. that sauce is the key, the essence of the incredible chicken taste.
But there was something that bothered me...bothered a great deal. ever a stickler for a total efficiency and a fierce enemy of ANY waste, i was bothered by the left over frozen chicken that will ALWAYS lack the delicious sauce under our daughters scenario...
my mind immediately devised a simple action plan - just buy more of the sauce. believe it or not, but i could not find any retailer selling the seemingly ubiquitous and popular item - the god damn mandarin orange sauce
yes, you guessed right, i had 3 days to make the sauce myself and i had to make an exact copy...
And I did it ! it was NOT easy. i received plenty of complements and feel enormously proud ! really, cooking isn't my thing at all.....
if interested in the recipe, let me know and i'll gladly share it.
all is good I have been buying these mandarins called Halo's they are fabulous. can't wait to use them in cooking. So far my favorite is sectioning the mandarin and mixing with yougurt plain or try different flavors.Never heard of this so you have my interest P. Post the recipe
Never heard of this so you have my interest P. Post the recipe
ferryman, krebby - i am quickly dropping by to let you know that i plan to address the recipe in greater detail a bit later today...with links, suggestions for modification etc. i am running around at the moment.
Thanks for that. We do like to cook Chinese. Heading off to the Canaries for some sun but will def give this a try when back...python said:here's the product as it appears on a trader joe's counter:
the pack includes pre-cooked, breaded chicken (16ozs) and 2 small packs (3 ozs each) of the mandarin orange SAUCE. As i noted earlier, the sauce is the key to the tangy, sour-sweet, deep and fruity taste....verrry DELICIOUS, in one word... and, as my daughter noted, the pack ain't got enough of the sauce. none of the sauce can be bought anywhere, other than inside the tj's pack.
searching for the alternative, the closest i came across the sauce recipe was in this link
http://www.saucycuisine.com/2012/08/09/poultry/mandarin-orange-chicken-recipe
cooking the chicken itself can be pretty much replicated by the recipe in the link. that's the opinion we all (my family) held. however, the sauce - the glaze in the link - came too thick when i followed the suggestions in the link
bottom line, here's what i ended up with after modifying the suggested with what we had available or felt needed to change the consistency:
Glaze (the sauce) Components
1/3 cup sugar
2 tsp cornstarch
1/4 tsp salt
2 Tbsp white vinegar
1/2 tsp Mandarin orange zest, finely minced
1/4 cup chicken broth
1 tsp ketchup
1 Tbsp soy sauce
1/2 tsp grated garlic clove
1/2 tsp Chinese chili sauce
The sauce/glaze PREPARATION INSTRUCTIONS
- In a medium saucepan, combine sugar, 2 teaspoons cornstarch and 1/4 teaspoon salt.
- Stir in vinegar, zest, 1/4 cup chicken broth, ketchup, 1 tablespoon soy sauce, garlic and chili sauce.
- Cook over medium heat until the sauce comes to a boil and thickens, about 3-4 minutes. Cover to keep warm and set aside.
NOTES on the ACTUAL as I cooked it:
1. Instead of the chinese chili sauce (which i lacked), added about 1/4tsp of hot chili powder. Also, instead of white vinegar, used whine vinegar and white flour for corn starch.
Conclusion on the taste and consistency 1st time: the sauce came out much thicker (commercial honey vs olive oil consistency). Much more tangerine flavor. The sour sweetness of the original was slightly more like a sweet sourness. Overall, the flavor similarity was pretty good. The color was lighter than the original deep brown.
Introduced corrections: a) added another 2 tbsp of vinegar b) added another ¼ cup chicken broth c) added/ another 3 tbsp of soy source d) added ¼ cup boiled water e) added a pinch (1/8 tsp) of orange zest.
Conclusion on the taste and consistency 2st time: after the corrections, the consistency does look similar (olive oil like). The flavor did re-balance towards the original somewhat, but the sweat/sour/tangy are still not matched.
i agree, but we just did not have any corn starch around and i winked...perhaps, that's what screwed up the sauce consistency.krebs303 said:
krebs303 said:Gnocchi and Peas
Gnocchi with Peas and Procuitto in a cream sauce is very common. Here's a meatless lighter version. I was going to have these with grilled chicken thighs but I forgot and didn't cook them
Simple meal. The peas were frozen so I zapped
Tossed the gnocchi and onion in some butter till the gnocchi just barely takes on some color and the onion is translucent
Toss the peas in and let the peas get coated with butter. Top with shredded parmesan. very happy
This is the light versionTricycle Rider said:krebs303 said:Gnocchi and Peas
Gnocchi with Peas and Procuitto in a cream sauce is very common. Here's a meatless lighter version. I was going to have these with grilled chicken thighs but I forgot and didn't cook them
Simple meal. The peas were frozen so I zapped
Tossed the gnocchi and onion in some butter till the gnocchi just barely takes on some color and the onion is translucent
Toss the peas in and let the peas get coated with butter. Top with shredded parmesan. very happy
I'm livin' for it, Krebs!
Except that it's a bit heavy, and I still have at least 2kg to lose.
thanks mew ! hope everything is fine in your life and your kitchenmewmewmew13 said:What an interesting story Python! I enjoyed this narrative
glad it all worked out!
I totally get the sauce shortage..TJ's seems to specialize it tantalizing small allotments ..I had the same prob a while back..was totally hooked on the Super Spinach salad from TJ's that came packaged with a great variety of ingredients in a wonderful salad and a small container of carrot-miso-ginger dressing which was never enough!
I see there are recipes online for concocting one's own...which I never have tried!
but here is the list of it...http://www.onelittlekitchen.com/2013/03/22/super-spinach-salad-with-carrot-ginger-dressing/
I need to try this myself soon...
LaFlorecita said:krebs303 said:203cm and 122kg
Big Krabby
Not to worry krebsy we can't all be skinny climber types
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