Handgun Forum banner
1 - 16 of 16 Posts

· Registered
Joined
·
662 Posts
Discussion Starter · #1 ·
My wife and I try to share kitchen duties. She still does the majority, simply because she works remote from our home 4 days per week. I like to try new recipes every now and again just to break the routine. I tend to like Asian, and Hispanic dishes, or sometimes more Mediterranean throughout the year, but often go more European and American comfort foods in the fall and winter. This weeks “experiment” was bourbon chicken.

Food Ingredient Recipe Plant Cookware and bakeware
Food Ingredient Recipe Cuisine Dish



Anyone else cooking up something “different” this week?
 

· Registered
Joined
·
662 Posts
Discussion Starter · #2 ·
If someone wants to try their hand at making bourbon chicken I can say that if you find a recipe that says “Use ‘X’ amount of bourbon, or you can substitute apple juice”. Don’t substitute apple juice. The Bourbon imparts a flavor that apple juice does not even though the alcohol is going to cook out. I used Wild Turkey 101 (higher proof) because I wanted the bourbon flavor to come on through as a welcome part of the sauces flavor.

It was better than bourbon chicken I’ve had from the average stir fry shop, because they aren’t putting bourbon in the bourbon chicken.
 

· Registered
Joined
·
662 Posts
Discussion Starter · #5 ·
I have dabbled in “elevated“ forms of inexpensive food products too. Like Ramen and Spam. Not all require a lot of “cooking”

Food Ingredient Recipe Tableware Cuisine


Korean spicy ramen noodles with some sliced leftover smoked sausage, and a soft fried egg. Take some kitchen scissors to a green onion and sprinkle on some sesame seeds and voila.
 

· Registered
Joined
·
662 Posts
Discussion Starter · #14 ·
Most corn is plenty sweet to start with. Even the "regular" type.
Being a cornbread junkie, I feel sugar has no real place in it either. Light bread? Yes, a bit is needed to activate the yeast.
Sugar is a staple and not the devil that modern "wisdom" would have you think. The problem is modern tastes and processed foods. The only processed food product in the house outside some holiday goodies is Spam. We eat that sh!# like candy. Several times a month in soup, breakfast dishes, sandwiches. If you haven't had a fried Spam burger, you just ain't right. I seek out the lower sodium stuff any more. Much more salty, to the point i don't like it, than I remember from childhood.
SPAM

A Hawaiian snack I encountered is Spam Musubi. Kind of a riff on Sushi, but with seasoned rice, Spam fried in a teriyaki-like sauce, and wrapped in nori. I found that a Smokey, Islay Scotch Whisky goes well with it.
Bottle Liquid Food Fluid Drinkware



I also found the Koreans like to use Spam in their “Army base stew” made with spicy noodles, onion, carrot, sausage slices boiled egg and spam and often topped with slices of cheese.
Food Tableware Ingredient Recipe Stew
 
1 - 16 of 16 Posts
Top