Oh... My... GOD!!!

Katra said:

Ok, playing around with cooking Sunday dinner as usual... I try to cook more expensive items as a
treat as a general rule.

Tonight was seafood stir fry.

Included the following:

Sea scallops medium salad shrimp (that have more flavor as SMALL salad shrimp have NO flavor IMHO)
Sliced fresh mushrooms more fresh mushrooms cut in half 1 whole chopped white onion 1 whole
chopped purple onion a large bud of fresh grated ginger a generous sprinkle of powdered garlic a
dollop of low sodium soy sauce

'twas good iniitially, but too much liquid from the fresh mushrooms.

Dad got the (turns out good) idea of adding some port wine prior to letting it cook down...

Oh_my_god.

Mom had taught me to use a bit of sugar anyway to enrich savory recipe's...

The port addition was, like, heaven. ;-d

K.

Mine was simple: flour, water, yeast, sugar, salt, toppings. Homemade pizza; simple and quick, and
the kids had fun.

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Katra said:

Sea scallops medium salad shrimp (that have more flavor as SMALL salad shrimp have NO flavor IMHO)
Sliced fresh mushrooms more fresh mushrooms cut in half 1 whole chopped white onion 1 whole chopped
purple onion a large bud of fresh grated ginger a generous sprinkle of powdered garlic

Powdered garlic in stir-fry? Sheesh - What a whimp.

Quoted message said:

a dollop of low sodium soy sauce

A good oyster sauce is imperative for most any stirfry.

Quoted message said:

'twas good iniitially, but too much liquid from the fresh mushrooms.

Straw mushrooms kick butt.

Quoted message said:

Dad got the (turns out good) idea of adding some port wine prior to letting it cook down...

Sherry works too (or rice wine).

I had really spicy fried smelts with a mayo-sriracha dipping sauce and brussels sprouts.

-sw

Katra said:

The port addition was, like, heaven. ;-d

Was that added to the dish or to the cook?

Dennis

Katra <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Ok, playing around with cooking Sunday dinner as usual... I try to cook more expensive items as a
treat as a general rule.

Tonight was seafood stir fry.

Included the following:

Sea scallops medium salad shrimp (that have more flavor as SMALL salad shrimp have NO flavor IMHO)

Was that you in line next to me at the seafood counter at Winco in Tigard, OR? If not you and some
total stranger ate a meal with the same ingredients last night...😉

-L.

In article <[email hidden]>,

Richard Periut said:

Katra said:

Ok, playing around with cooking Sunday dinner as usual... I try to cook more expensive items as
a treat as a general rule.

Tonight was seafood stir fry.

Included the following:

Sea scallops medium salad shrimp (that have more flavor as SMALL salad shrimp have NO flavor
IMHO) Sliced fresh mushrooms more fresh mushrooms cut in half 1 whole chopped white onion 1
whole chopped purple onion a large bud of fresh grated ginger a generous sprinkle of powdered
garlic a dollop of low sodium soy sauce

'twas good iniitially, but too much liquid from the fresh mushrooms.

Dad got the (turns out good) idea of adding some port wine prior to letting it cook down...

Oh_my_god.

Mom had taught me to use a bit of sugar anyway to enrich savory recipe's...

The port addition was, like, heaven. ;-d

K.

Mine was simple: flour, water, yeast, sugar, salt, toppings. Homemade pizza; simple and quick, and
the kids had fun.

Rich

<smiles> Ok. :-)

K.

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In article <[email hidden]>,

Steve Wertz said:

Katra said:

Sea scallops medium salad shrimp (that have more flavor as SMALL salad shrimp have NO flavor
IMHO) Sliced fresh mushrooms more fresh mushrooms cut in half 1 whole chopped white onion 1 whole
chopped purple onion a large bud of fresh grated ginger a generous sprinkle of powdered garlic

Powdered garlic in stir-fry? Sheesh - What a whimp.

Fresh garlic just, well, does not agree with me. :-P I had to give it up. I taste it in my saliva
for about 24 hours after using it. I'll sweat it too. Ick! Roasted garlic paste works ok tho'.

Quoted message said:

Quoted message said:

a dollop of low sodium soy sauce

A good oyster sauce is imperative for most any stirfry.

I have some. I'll have to try that. ;-)

Quoted message said:

Quoted message said:

'twas good iniitially, but too much liquid from the fresh mushrooms.

Straw mushrooms kick butt.

Fresh or canned? I use the canned a lot from My Thanh on North Lamar. Fresh sliced are better than
canned. Fresh sliced oyster mushrooms from central market are the gods too, but they are about
$9.00 per lb.

Quoted message said:

Quoted message said:

Dad got the (turns out good) idea of adding some port wine prior to letting it cook down...

Sherry works too (or rice wine).

Rice wine (Saki) sux IMHO, tastes like oatmeal, but I'll go with cream sherry. ;-) Similar
flavor to Port.

Quoted message said:

I had really spicy fried smelts with a mayo-sriracha dipping sauce and brussels sprouts.

-sw

GOD I hate brussel sprouts! Used to love them as a kid, but I've developed a real hatred of
those things. ;-P Made some anyway with baby carrots for dad last week and he enjoyed them
steamed with butter.

I'll use Brocolli and Cauliflower crowns ok, or savoy cabbage, chard, celery, etc. in their place!

Kat

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In article <[email hidden]>,

Dennis G. said:

Katra said:

The port addition was, like, heaven. ;-d

Was that added to the dish or to the cook?

Dennis

All of the above! LOL! But that does not count. Really. ;-)

K.

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In article <[email hidden]>,

(-L.) said:

Katra <[email hidden]> wrote in message news:<KatraMungBean-
[email hidden]>...

Quoted message said:

Ok, playing around with cooking Sunday dinner as usual... I try to cook more expensive items as
a treat as a general rule.

Tonight was seafood stir fry.

Included the following:

Sea scallops medium salad shrimp (that have more flavor as SMALL salad shrimp have NO
flavor IMHO)

Was that you in line next to me at the seafood counter at Winco in Tigard, OR? If not you and some
total stranger ate a meal with the same ingredients last night...😉

-L.

I guess great minds and all that... ;-) I was in line late yesterday afternoon at the San
Marcos HEB. <G>

K.

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Katra said:

Quoted message said:

Straw mushrooms kick butt.

Fresh or canned? I use the canned a lot from My Thanh on North Lamar. Fresh sliced are better
than canned.

Canned, of course. I prefer the taste and texture of canned straw mushrooms over any fresh button or
white mushroom in Asian cusines. Fresh [censored] are good, too, and getting pretty cheap now days.

-sw

In article <[email hidden]>,

Steve Wertz said:

Katra said:

Quoted message said:

Straw mushrooms kick butt.

Fresh or canned? I use the canned a lot from My Thanh on North Lamar. Fresh sliced are better
than canned.

Canned, of course. I prefer the taste and texture of canned straw mushrooms over any fresh
button or white mushroom in Asian cusines. Fresh [censored] are good, too, and getting pretty
cheap now days.

-sw

Ok, providing you can get [censored] to taste like something other than burnt tire rubber. :-P So far,
I've not had much luck so any hints would be appreciated.

Fresh [censored] are still not cheap. $9.00 per lb. at Central Market. They used to be $7.00 per lb.
Where are you getting them cheap? I can buy really good shrimp or snow crab for that price instead!

I agree about the canned Straw Mushrooms. They are yummy no matter what you do to them, while canned
golden mushrooms are like eating rubber spagettig. Ick!

K.

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Katra said:

Fresh [censored] are still not cheap. $9.00 per lb. at Central Market. They used to be $7.00 per lb.
Where are you getting them cheap? I can buy really good shrimp or snow crab for that price instead!

I can get them at some HEB's for $4.50-$5.00. You have to get them when they first come out though
(within the first week). Sometimes they sit on the shelves too long.

I don't know how you're getting them to taste like rubber. They taste mighty fine to me.
Now...Saffron.. *that* tastes like rubber, to me at least.

-sw

In article <[email hidden]>,

Steve Wertz said:

Katra said:

Fresh [censored] are still not cheap. $9.00 per lb. at Central Market. They used to be $7.00 per lb.
Where are you getting them cheap? I can buy really good shrimp or snow crab for that price
instead!

I can get them at some HEB's for $4.50-$5.00. You have to get them when they first come out though
(within the first week). Sometimes they sit on the shelves too long.

I don't know how you're getting them to taste like rubber. They taste mighty fine to me.
Now...Saffron.. *that* tastes like rubber, to me at least.

-sw

Must be genetic in the taste buds. ;-) Saffron tastes fine to me..... Similar to turmeric.

Fresh oyster 'shrooms are still a wunderful treat! Sauteed in salt free butter.

My favorite tho' is still marinated grilled Portabello.

K.

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