Hell screech, I’ve spent a lot more than five seconds going after goodies inside a woman’s shirt!
As for the Chinese food, gimme:
Sizzling rice soup (not for delivery though)
Pot stickers (with the vinegar)
Shrimp fried rice (it’s a tradition)
Mandarin Shrimp
Mongolian beef
PS: I’m just getting ready to dive on a plate of twice cooked, silked pork with snow peas and vegetables in a five spice sauce served over sizzling rice.
I might even have to chase it with a winter brew, high test Japanese “stout” lager.
[sub]Bwahahahahahahahahahahaha[/sub]
What’s this? Never heard of it. And how does one ‘silk’ pork (not that I am sure I really want to know)?
And what are the five spices - that does sound intriguing.
I would like you guys to all know that my husband ate PIZZA right befire I got him chinese. That commie bastard! The Orange Chicken is realy spicy. More than i like. But the Crab Ragoon was really good. I only got 4 though for like 5 bucks. Cheap.
Ummm, not that I like to intrude on someone else’s eating habits, but you are not suppose to eat the peppers. If you got the kind that has the peppers whole they are about 1/2 to 3/4 inch long and are dark red. If you got the kind where they have the peppers ground up, you can try to pick it off of the chicken.
About hubby ordering pizza, well I will just let you deal with it. I am not going to get in the way of hubby and wife, but you could always make him a sandwich with some of those peppers in it later on.
Oh by the way, my food was delicious. I finished it off in no time. You going to order dessert now? 
-whine- But I am eating around the peppers!-whine-
Hey tubagirl, just because I pointed out that “Lobster” sauce is a misnomer, I in no way denigrated his choice of food. Anything with Black Beans is allright with me- check out the recipe I just posted in the U.R.T.!
Back to business: If zen is thinking what I think he is silking is as follows:
Take 3/4 lb. of meat cut into evenly sized pieces
1 egg white
2 tsp cornstarch
1 tsp salt (kosher or sea)
1/4 tsp. freshly ground pepper
1 tsp. sesame oil.
toss all together and refrigerate for 30 minutes.
Heat a wok until it is very hot and add :
2 tsp. peanut oil (high smoke point you know!)
when the oil just starts to smoke, add the meat pieces and stir quickly to prevent sticking.
When the pieces turn white (for chicken) or just a little grey( for pork) in about two minutes, quickly drain in a stainless colander reserving the oil for later use.
Cover this while you go about preparing your sauce/veggies, then add to finish cooking in the sauce.
It coats the meat, sealing in the flavor, and prevents over cooking while the veggies and sauces are simmering.
This works real good with shrimp, added to snow peas.
Anyways I got tired of waiting and ran over and picked up some Chinese roast duck on rice with preserved vegetables so there:)
I have aways heard it called velveting btw so if it’s different, fess up!
MikeG, if there is no lobster, why is it called lobster sauce, and can they LEGALLY call it ‘lobster’ sauce, instead of ‘lobster-style’ sauce? (As with ‘Manhattan-style Clam Chowder’.)
Sigh. Maybe I will ask zenster to be my own personal bib, since I have a tendency to drop food accidentally down my blouse. [Really, accidentally. I do when I am alone too. Got a burn mark to prove it!]
Or maybe not, seeing that I just went through a sex change in the Torture your fellow dopers! thread.
IIRC, “lobster” refers not to the meat, but to the method/type of sauce i.e. ground pork, eggs, black beans, garlic, and ginger stirfried with meat or seafood (typically shrimp for Americans). I have had it with lobster but I prefer the shrimp version- better uses for lobster!
…and just what part of “manhattan” would people think was in the soup if it didn’t say “-style”?
I’m almost afraid to ask :eek:
When I was in college, one of my buddies used to work at Aurelio’s pizza. He used to tell me “I put extra jiz on it just for you.”
Uh, so Mike, when are you making me dinner? ::drool:: 