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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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07-25-2017, 06:24 AM | #1 | |
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Easy Beef Lo-Mein (Epicurious)
I got this recipe via e-mail, as I subscribe to the daily updates.
Made this this weekend with some adjustments, and I daresay, it turned out pretty well. James and I like it, anyway. http://www.epicurious.com/recipes/fo...y-beef-lo-mein Quote:
I had a deer roast in the freezer, James took it in late December. It ended up being just over two pounds. So, I thawed it early in the week, I soaked it in rice-wine vinegar and juice. Later in the week, I sprinkled it liberally with ground ginger, black pepper, with more juice and vinegar. I didn't have enough oyster sauce to double it, but it didn't affect the flavor, in fact it was better. Added the carrots and added a rib of celery. Couldn't find lo mein noodles, so used udon, instead. It seems easy, but for whatever reason it just seemed like a pain in the butt, not certain if I'll do it again or not. Might be easier to order take-out. However it is really delicious.
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07-25-2017, 07:58 AM | #2 |
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Sounds delicious -- bet it outclasses much of the Chinese restaurant lo-mein.
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07-25-2017, 10:09 AM | #3 |
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It came out quite tasty, thanks! Mrs. won't eat it since it's venison. But what a good way to cook venison, it's flavorful, the texture is nice.
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+In Memory of E.Guevara(Cubano67)W.Orlando(Shadow) A.Morris (Knife) D.Odom (dodom) D.Revermann (dgr) S.Bouchard (sb1396) M.Cole (Matt76) S.Faccenda (TOJE) R.Smith(IBMer) V.Vandermeer (van55)M.Davis(boxdoctor)S.Singer(bassman)K.Doetze l (drillrk1)D.Hart(garme1962)J.Coleman(John C 81)T.Gossett(Dartplayer1)J.Bolt (jb)E.J.Ferralles(CaballoPinto)M.Cataldo(FVFanMC)K Payne(SanchoPanza)F.Seltzer(Mowee)+LB+Connor Olson+Micah Kercheval+Maggie Bonefas+Karen |
07-25-2017, 10:42 AM | #4 |
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Just don't understand the fascination with Asian cuisine. Hate SOY! YECH! and then the fermented hot sauces... bleh!
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07-25-2017, 12:00 PM | #5 |
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There's a lot of Asian food that contains neither. You don't seem to be much of an umami fan, I will say.
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07-26-2017, 10:29 AM | #6 |
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I use Udon Noodles when making lo-mein dishes. I use soy, and oyster sauces to kick up the flavors. Sometimes I might add a bit of Sesame Oil for a different flavor. Pretty much similar ingredients you use in that recipe. I like to use Bulgagi. Bulgagi is very thin sliced ribeye beef marinated in Kalbi sauce. This meat is awesome for lo-mein dishes. I also use boneless skinless chicken thighs since it is very fatty and flavorful.
I keep it simple by buying the meat already marinated. I also don't pre-measure all the ingredients. I just add this and add that style of cooking when making lo-mein. I have made it so often I just know how to make it without measuring. Love this dish.
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07-26-2017, 10:33 AM | #7 |
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Never a huge fan of rice. Most noodle dishes do have soysauce. That leaves sweet/sour or shezuan spicy... and half of that got mushrooms or zuchini in it. bleh. Meh. Gimme straight up boiled shrimp - cajun spiced or otherwise. Works a treat for me!
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07-25-2017, 09:50 AM | #8 |
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Sounds about right. It's a pain to make at home. Chinese use the dish to salvage leftovers from the day before. Same with fried rice.
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07-26-2017, 12:34 PM | #9 |
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Mushrooms... Flavor profile is dirt and whatever else they are cooked in plus slime.
Sent from my LG-H830 using Tapatalk
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Government breaks our legs, then hands us a pair of crutches and says, "You see? If it wasn't for us you wouldn't be able to walk.".... Aren't we so lucky!? Need a website? Get one from a BOTL - > PM me! "I swear by my life, and my love of it, that I will never live for the sake of another man, nor ask another man to live for mine." Help support the CigarWeekly webhost (me!) > Shop online? Start HERE: direct to Amazon.com Protect your computer from VIRUSES > Get Avast! |
07-26-2017, 01:56 PM | #10 |
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Love em. Especially with onions, garlic, thyme and sauteed in duck fat! They are one of my arthritis triggers, but I have to have them with a ribeye at least once a year.
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Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. |