Fiery_penguin_of_doom Posts

Never said I wasn't going to, little mouse friend ;)

Not much... Getting ready for more college classes

How bout yourself?

@ Lundi - At least you're honest lol

@ Damoz - Yeah it has been awhile, I was only gone temporarily, good to see ya mate

While I appreciate the suggestions, to me, Tiramisu is a thing of beauty and should be treated as such, correctly and properly.

Half an apple, a slice of bread and water... My morning meals have become dreary of late lol

Hear hear

My favorite pasta would have to be a fine Angel Hair, no more than 1.5 mm, whole wheat if I can get it.

I tried the mushrooms in place of meat one night, just fiddling around with my sauce and realized it had no real body to it, and my fridge had no meat, but plenty of mushrooms. I'm proud to say it came out remarkably well, despite the turn from tradition.

Edit: I wholeheartedly agree regarding Alfredo, my preferred pasta for that is Rotini. It gives it a much more... wholesome feeling. The creamy sauce and the like sized noodles and 'shrooms all make for a very different Alfredo, and not altogether a bad one at that.

Unfortunately, my method is not what you'd consider orthodox. For a meat to be considered "safe" it has to reach a certain internal temperature, varying from meat to meat. However, with stirfry, there is no way to know that unless you have an array of very tiny thermometers. I, again, use my mouth to determine how hot the meat is, AFTER the exterior has fully browned. The interior can be slightly pink, and I emphasize the slightly.

Taste it once the color is acceptable, check the interior color, and it needs to be hot enough you cannot comfortably chew it or allow it to rest on any surface in your mouth for too long.

Using my preheated wok, no more than 10 minutes, but I usually don't keep track of time. Every preparation is different, as are the ingredients of the dish. A chef's job may include recipes, but a chef does not live by them. Once a meat has been cooked to point of being safe, taste should be your measuring stick. Is it dry, is it tough, is it undercooked, have the seasonings taken well or does it need more... These are all things you need to check for when preparing a dish, no matter who it is for.

A simple marinade, lime juice, crushed cilantro, mint leaves, soy sauce and rice vinegar for body, and salt and pepper while cooking, sear off both sides and if you can, finish in the oven with a little water and diced onions.

If you're like me, and can't use your oven or don't have one, sear it off, remove from heat and cut to your tastes, finally returning it to the pan with a measure of the remaining marinade and cook until done.

Regarding the searing, I use a highly heated wok that has had oil and diced garlic added prior to adding the chicken. The high, direct heat of the wok sears chicken off quite nicely.

Such witty campfire euphemisms -.-

Such a half-baked troll... It's a shame really.

Indeed.

Edit: @Yuri - Very nice

True

Gantz on 3000000th post btw

My expectations were much of the same, where is the IB and hate these days?!

le Troll ^_^

Edit: And the neg repping begins...

Apparently Antw0n is not fond of me shitting in his back yard XD

Oh Antw0n, why must we play these games?

Be honest with your feelings and I shall do the same as I fuck your eye socket ^_^

Poor Antw0n, I'm sorry, but I AM back, like it or not.

These are what are known as button mushrooms, and to me, like all mushrooms, they are godly. I should have been born a hobbit...

*smacks you*

OT: Durian...Only once and never again...

*shudders*