User Panel
|
|
|
|
I like the tomatoes diced smaller....and get rid of the shrooms (maybe use pearl onions and green beans instead). Outside of that...would hulk smash.
|
|
Quoted: I like the tomatoes diced smaller....and get rid of the shrooms (maybe use pearl onions and green beans instead). Outside of that...would hulk smash. View Quote Those mushrooms were tasty. I get the idea of slicing the tomatoes. I usually do, but I just picked them. Figured I owed it to them to eat them whole… |
|
Nix the tomatoes, add chopped white onion and sprinkle chopped green onions on top as a garnish.
|
|
|
Quoted: Those mushrooms were tasty. I get the idea of slicing the tomatoes. I usually do, but I just picked them. Figured I owed it to them to eat them whole… View Quote I’m in this camp. Diced tomatoes is the only thing I would do differently, other than adding the garlic at a later step. |
|
I've got some Thai basil and hot peppers in my garden, not quite ready yet.
|
|
|
|
I have never seen mushrooms like that. I am doing low carb and miss noodles and those look noodlely so I looked them up. Huge recall for listeria right now. You are gonna die
|
|
|
|
No homo, but that’s some good looking meat OP.
Whole dish looks great. Well done. |
|
Quoted: Finally, turn off the heat, and add the Thai Basil… https://www.ar15.com/media/mediaFiles/285/3D2F4C14-FE84-4CD1-9E70-B24023CA7B33-2020778.jpg Then eat… https://www.ar15.com/media/mediaFiles/285/image-2020780.jpg Just as good as restaurant Thai. Takes a few minutes. View Quote |
|
|
Quoted: No Is it easy? View Quote kind of fussy, vulnerable to contamination early on, but easy once you have colonized substrate. if you use a collar to hold the co2 they breathe out, they reach up for oxygen and get stringy like that. If you inoculate a tree and just let 'em grow, they look more like wild shrooms. |
|
i make something close.
I do not use tomatoes and i have not yet used mushrooms. my thai chilis are red. I add fish sauce or oyster sauce and some soy sauce to deglaze and get a bit of a sauce. Make fresh hot rice make very loosely scrambled slightly runny egg put egg on rice and throw hot beef right on top I have used some decent steaks for it but I like it with chuck. The important part is to slice it thin and across the grain. |
|
Quoted: i make something close. I do not use tomatoes and i have not yet used mushrooms. my thai chilis are red. I add fish sauce or oyster sauce and some soy sauce to deglaze and get a bit of a sauce. Make fresh hot rice make very loosely scrambled slightly runny egg put egg on rice and throw hot beef right on top I have used some decent steaks for it but I like it with chuck. The important part is to slice it thin and across the grain. View Quote Nice. I’ve used mushrooms, green beans, cauliflower, various peppers, fried pork belly, bell pepper, tomatoes…whatever I got. |
|
|
|
I love Thai basil.
Try this, Slice beef thin; marinate with fish sauce, minced garlic, and cornstarch for about 15 minutes Stir fry harti covert (or regular string beans) over high heat, thrown in some Thai basil when they are almost done. You can steam them briefly before stir frying. Stir fry some thin sliced white onion, if you like Stir fry the beef - add the Thai chilis if you want Mix the beef with the green beans and onion, top with some thin sliced scallion A Vietnamese restaurant that I liked made this, this is my copy of it. Based on what you made here, I think you'll like this too. |
|
|
No crushed peanuts? Looks excellent. I'll have to give it a go
|
|
|
Quoted: Ginger and garlic in peanut oil… https://www.ar15.com/media/mediaFiles/285/ECFFCF80-BDDB-47B5-B780-6DD9C8FE1D7E-2020761.jpg Add too many Thai chilis… https://www.ar15.com/media/mediaFiles/285/707B9E5F-9DE3-4F68-98E3-5F332E8E8DA2-2020763.jpg View Quote Top marks but add double minutes for the ginger, ya doucher. Love it, but it's a pain the balls to prep. |
|
Yes!! Finally a cooking thread where OP can really cook. Awesome meal OP.
|
|
Quoted: Top marks but add double minutes for the ginger, ya doucher. Love it, but it's a pain the balls to prep. View Quote View All Quotes View All Quotes Quoted: Quoted: Ginger and garlic in peanut oil… https://www.ar15.com/media/mediaFiles/285/ECFFCF80-BDDB-47B5-B780-6DD9C8FE1D7E-2020761.jpg Add too many Thai chilis… https://www.ar15.com/media/mediaFiles/285/707B9E5F-9DE3-4F68-98E3-5F332E8E8DA2-2020763.jpg Top marks but add double minutes for the ginger, ya doucher. Love it, but it's a pain the balls to prep. Ginger? Ginger is easy, the key is to always freeze it. Peels real easy. Nothing to it. |
|
|
|
|
Quoted: You have better luck than me. Usually I have to slice the skin off. Sometimes if I freeze it then throw it in the fridge for a while, I can peel it. View Quote View All Quotes View All Quotes Quoted: Quoted: Ginger? Ginger is easy, the key is to always freeze it. Peels real easy. Nothing to it. You have better luck than me. Usually I have to slice the skin off. Sometimes if I freeze it then throw it in the fridge for a while, I can peel it. Do it like that, and you can scrape it off with a butter knife. |
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.