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What did you have for dinner tonight? Pleace show pic
- Thread starter Paddi
- Start date
How come I'm not seeing any fried green tomatos? What's wrong with you people lol.
you havent taken any pics
thats why
thats why
Oli4
Member
This was my meal tonight , Orloff with (the best belgian)frites and a little mayo ... .
It's a slice of porc meat then a slice of cheese then a slice of ham then the same pattern again and again with a sauce with muschrooms and this goes into the oven .
It was verry tasty,it just didnt looked that tasty ... .
Grtz
Oli4
It's a slice of porc meat then a slice of cheese then a slice of ham then the same pattern again and again with a sauce with muschrooms and this goes into the oven .
It was verry tasty,it just didnt looked that tasty ... .
Grtz
Oli4
JustinCase
Member
Some King Crab
Spinach, Chicken Breast, some bow tie pasta topped with a nice alfredo sauce
Some Ling Ling pot sticker action
Chicken Caesar Salad
Home made cheese Pizza
Another Chicken Caesar Salad
Breaded Chicken Hearts
Curry(Early On)
Curry(done)
Cheesy Hashbrowns with sausage and hamburger
Spinach, Chicken Breast, some bow tie pasta topped with a nice alfredo sauce
Some Ling Ling pot sticker action
Chicken Caesar Salad
Home made cheese Pizza
Another Chicken Caesar Salad
Breaded Chicken Hearts
Curry(Early On)
Curry(done)
Cheesy Hashbrowns with sausage and hamburger
you ate all that in one night?!
goddamn talk abotu the munchies...
goddamn talk abotu the munchies...
LMAO!!!
JustinCase
Member
Hey, I get hungry. 
Actually this is over the past couple weeks, in all seriousness.
Actually this is over the past couple weeks, in all seriousness.
Oli4
Member
Wonton soup
Wonton soup
Tonight i helped preparing some wonton soup 餛飩 with my lovely wife, it was delicious.
For those who dont know what won ton is, here's a little explanation .
The wonton is believed to date back to 206 BC. Others suggest it was introduced by the 17th century CE Qing Dynasty.
Filling
The filling is typically made of:
Minced pork Coarsely diced or whole shrimp
Finely minced ginger and onions
Sesame oil and soy sauce.
To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping one's fingertip into plain water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked.
Shapes and cooking methods
A bowl of wonton noodle soupWontons are commonly boiled and served in soup or sometimes deep-fried. Several different shapes are common, depending on the region and cooking method.
The most versatile shape is a simple right triangle, made by bringing two opposite corners together to fold the square in half. Its flat profile allows it to be pan-fried like a potsticker, as well as boiled or deep-fried.
A more globular wonton can be formed by bringing all four corners together and sealing the inner edges together in that configuration, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a bandanna together. The much larger Australian deep-fried dim sim has a similar shape, but normal wontons in this configuration are more commonly served in soup.
A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).
Here are the pics
Yeah its me making these wraps , its a little like rolling a blunt
Grtz
Oli4
Wonton soup
Tonight i helped preparing some wonton soup 餛飩 with my lovely wife, it was delicious.
For those who dont know what won ton is, here's a little explanation .
The wonton is believed to date back to 206 BC. Others suggest it was introduced by the 17th century CE Qing Dynasty.
Filling
The filling is typically made of:
Minced pork Coarsely diced or whole shrimp
Finely minced ginger and onions
Sesame oil and soy sauce.
To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping one's fingertip into plain water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked.
Shapes and cooking methods
A bowl of wonton noodle soupWontons are commonly boiled and served in soup or sometimes deep-fried. Several different shapes are common, depending on the region and cooking method.
The most versatile shape is a simple right triangle, made by bringing two opposite corners together to fold the square in half. Its flat profile allows it to be pan-fried like a potsticker, as well as boiled or deep-fried.
A more globular wonton can be formed by bringing all four corners together and sealing the inner edges together in that configuration, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a bandanna together. The much larger Australian deep-fried dim sim has a similar shape, but normal wontons in this configuration are more commonly served in soup.
A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).
Here are the pics
Yeah its me making these wraps , its a little like rolling a blunt
Grtz
Oli4
^^damn...that looks so delicious I could eat all four of those portions....all at once right now...and break my 3000 calorie per day limit...lmao^^
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