dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 12 minutes ago, Tigerman said: Yes Mike..........although many dishes done around here ARE vegan, as is tonight's dish..... ok, time to drain the rice pasta... More shortly..... you made some fish the other night.. what did hou make ? I'm wishing for sea bass Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Sorry for the delay...............we are enjoying the dinner and I will report more shortly ...... please stand by.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Mike, that fish was a quick 'processed' dinner from the freezer, but the mashed potatoes were scratch.... OK, here we go... Tonight's Pad Thai with a little twist on the ingredients (more like a few omissions, and additions to take the place of...) Here, garlic and XVOO in the 8" sauce pan... This is where the extra firm tofu will be sautéed......TOFU IN.......Black bean sweet soy added... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Tofu after a little stirring around of the mixture.... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Now, in a 10" saute pan, XVOO to start...... ...followed by lots of garlic ! ...Sweet onion IN......grind in some seasalt......fresh ground black pepper.. 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ...in goes some crushed red pepper.............Zucchini IN..... ...followed by fresh broccoli .... 3 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ...our kitchen actually is two in one!, this is my workstation, complete with its own range hood....showing the two dishes on a German made buffet unit........Sweet Black bean soy goes IN.......followed by the beloved Three Crab brand fish sauce....... 3 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ..more ingredients... Here, the genuine 'made in Thailand' Rice Sticks pasta........nothing but rice and water pasta... Fresh cilantro and organic, roasted peanuts.....on over on the gas range, the pasta water is poured into a 12 inch sauté pan, and for some reason, I really like using it for this purpose as well.... ..a check on the TOFU, which is looking good! ...Peanuts ready to be chopped up... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Peanuts are all chopped........cilantro ready for the chef's knife treatment........Thumbs UP for NG! We ditched the 1979 GE electric range...this under the pasta water......a quick look into how the TOFU is going, and here, it is ready now........heat way down to keep it warm while the rest of the dish comes together.......water is ready, rice pasta IN... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ...giving the pasta a stir.......before too long, it is ready........drained and here XVOO added.......begin the plating process........the TOFU has been added.......and now the Cilantro garnish.....Topped with the peanuts..... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ....and the place setting.......ready with the authentic sticks..... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ...and one final photo of the dish with lots of HOT crushed red pepper..................And with that, so ends the 'Tour of Thai'.... Hope you enjoyed the making of the dish, and I hope to see some of YOUR creations............be adventurous and get cookin' (and don't forget the photos) 4 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 2 minutes ago, Tigerman said: ....and the place setting.......ready with the authentic sticks..... nice Gary ! I'm not a fan of tofu...but the 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Thanks Mike, appreciate that.... Not sure of another major posting.........probably the weekend I will get inspired...could be something Indian.....hmmmmmm. Well' we'll see... Until next time.... See you in RTM... .....................Gary 1 Quote Link to comment Share on other sites More sharing options...
The Dude Posted February 15, 2017 Share Posted February 15, 2017 Have you ever used tofu in place of chicken for something like sesame chicken? I would switch to tofu i could not tell the difference. I will say i am not a fan of fish or squid oil. 1 Quote Link to comment Share on other sites More sharing options...
juniper Posted February 15, 2017 Share Posted February 15, 2017 5 hours ago, The Dude said: Have you ever used tofu in place of chicken for something like sesame chicken? I would switch to tofu i could not tell the difference. I will say i am not a fan of fish or squid oil. I was a vegetarian for a very long time so I have eaten many types of tofu many ways. My wife always gets it at Asian restaurants, after hundreds of tries its only been as good as ours maybe twice but still to greasy. The best way to cook it we have found is to use the firm tofu cut it in 1"x3/4"x1/2" cubes roll in cornstarch and fry over medium to medium high in a little oil. Whats great It gets really crispy on the outside, its not greasy, and because of the crust it will absorb any sauce you use. 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 16, 2017 Share Posted February 16, 2017 Hey there Duder and Juniper... Thanks for adding your thoughts... Old Timer suggested I try roasted pine nuts for the Pad Thai, or sticking with the traditional peanut oil, we'll see..... Juniper, as you saw in the photos, the tofu was cut very much to your measurements... I may try your corn starch idea OR perhaps flour.. Ok, I mentioned that I would put up some photos for Mike and OT of a few items... That will be coming up next post here.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 16, 2017 Share Posted February 16, 2017 Ok foodies.......... Here is the avocado oil I use for cooking a large batch of pancakes on a cast iron griddle where a HIGH heat / flashpoint oil is needed.......side panel with some specs which is clear enough to read in this photo........ 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 16, 2017 Share Posted February 16, 2017 10 minutes ago, Tigerman said: Hey there Duder and Juniper... Thanks for adding your thoughts... Old Timer suggested I try roasted pine nuts for the Pad Thai, or sticking with the traditional peanut oil, we'll see..... Juniper, as you saw in the photos, the tofu was cut very much to your measurements... I may try your corn starch idea OR perhaps flour.. Ok, I mentioned that I would put up some photos for Mike and OT of a few items... That will be coming up next post here.... Gary , I spent over hour . to delete almost all my attachments..went out Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 16, 2017 Share Posted February 16, 2017 Ok Mike.............I think you ment photos? Here then is the side panel photo for the avocado oil..... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.