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#121 dragonsfire

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Posted 02 October 2018 - 11:44 AM

Green Pea Noodles.

 

Cooked in fresh Tomatoes and Green peppers, added spice of Chipotle. Cheddar topping.

 

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#122 Rajun Gardener

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Posted 13 October 2018 - 03:28 PM

Supper was supposed to be spaghetti with home canned pasta sauce but it was bad and I already had the ground meat fried so I threw this together.
I'll call it Beef Taco Macaroni and Cheese!!
 
Onions
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Kraft Mac-n-Cheese noodles.
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The beef, tomatoes and taco seasoning.NOTE: next time use 2 packs of taco seasoning.
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Kraft craft made chemical cheese powder stuff.
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more cheese
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Noodles with a little pasta water
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In the pool
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More cheese and Habaneros
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Baked at 400
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Salsa, sour cream and cilantro
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SOS goodness!!!
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Edited by Rajun Gardener, 13 October 2018 - 03:28 PM.


#123 FreeportBum

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Posted 13 October 2018 - 06:06 PM

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#124 dragonsfire

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Posted 25 October 2018 - 11:01 AM

Chickpea Noodle with sweet heat peppers topped with cheddar. Chicken stock used to cook noodles.

 

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#125 Ashen

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Posted 06 January 2019 - 06:16 AM

My wife and I have been talking about hitting this noodle place for awhile now. So glad we did, both her stir fried noodles and my spicy lanzhou beef noodle soup were killer._20190106_055557.JPG _20190106_055709.JPG _20190106_055451.JPG _20190106_055351.JPG
A wise man never  argues with a skunk, a mule, or a cook.

 


#126 MikeUSMC

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Posted 06 January 2019 - 08:48 AM

Nice! Is that a Nickel Brook hat? ;)
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#127 Scoville DeVille

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Posted 06 January 2019 - 11:46 AM

HAND CUT NOODLES!!!!  HOLY CRAP!

 

That's the real deal. Places like that, you can just throw the menu away and have them bring you whatever.

 

Where is this place? Toronto? That ain't no small town gig, ask me how I know. :lol:



#128 ShowMeDaSauce

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Posted 06 January 2019 - 12:00 PM

My favorite Shichuan place makes killer noodle soups but im pretty sure the noodles are not hand pulled. Thats top shelf when you find a place that makes biang biang style or knife cut in house. Years ago a small carry out place had jjamppong on the "secret" menu. The owners were Korean and a guy i worked with knew them. They made the noodles fresh in house and the soup was AWESOME!!! I still cant find a place with jjamppong that compares to theirs.



#129 Ashen

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Posted 06 January 2019 - 02:01 PM

HAND CUT NOODLES!!!!  HOLY CRAP!
 
That's the real deal. Places like that, you can just throw the menu away and have them bring you whatever.
 
Where is this place? Toronto? That ain't no small town gig, ask me how I know. :lol:

Waterloo, Ontario. About 5 mins from my in-laws house. It is a perfect storm for lots of great Asian food though. In the same strip mall is ramen place, a bento place, real deal Chinese place. All centered between two world class universities that draw tonnes of Asian students, and that area is know as silicon valley North so many stay on with companies like Google, blackberry etc. The really weird part is you can drive ten minutes from there and watch old order mennonites driving their buggies down the road. Grocery stores have parking areas for horse and buggies. 🙂

Nice! Is that a Nickel Brook hat? ;)

Yep. My wife gave it to me for my birthday.





Edit : when we sat down, we were the only non Asians in the entire restaurant. Two other couples wondered in just as we were leaving.

Edited by Ashen, 06 January 2019 - 02:09 PM.

A wise man never  argues with a skunk, a mule, or a cook.

 


#130 Scoville DeVille

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Posted 06 January 2019 - 02:37 PM

Reminds me of a place we went in San Francisco recommended by several people. We walked in and everyone looked at us. Everyone in there was speaking Chinese and it was LOUD. They had the same linoleum flooring, tables and chairs that have been there since the 50's. The waitress spoke a rittlle Engrish and you could tell she was the "designated one". LOL Voted best Chicken Wings in San Francisco a lot of times.

#131 Scoville DeVille

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Posted 06 January 2019 - 02:41 PM

Noodle Thread. :lol:

 

Lobster Fried Rice

Scheszchwannn Beef

Hot Wings.

 

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Edited by Scoville DeVille, 06 January 2019 - 02:42 PM.


#132 Ashen

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Posted 06 January 2019 - 02:48 PM

Yes but no. The table next to us on one side was 3 twenty something students talking about avengers infinity war. I would bet they were born in Canada or USA. Other side were a group of female students who I think were a mix of foreign born and North American. When they left a husband, wife and son sat down and went through there bowls of noodles in under 5 mins. I can pretty much guarantee they were from China.

The place was hopping though, it was lined out the door, just shortly after we got there.

I am fairly proficient with chopsticks but I can't imagine ever being able to eat noodles that fast.

Edited by Ashen, 06 January 2019 - 02:49 PM.

A wise man never  argues with a skunk, a mule, or a cook.

 


#133 ShowMeDaSauce

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Posted 10 January 2019 - 02:33 PM

Meat is prepping atm for a dan dan influenced tonkotsu ramen. Half beef and half locally made fresh chorizo. Fried up first in a mix of doubanjiang, garlic, onion and ground Sichuan peppercorns. Quickly strained into a pot with chicken stock, bay leaf, star anise, Chinese rice wine, more ground Sichuan peppercorns, ginger, a dash of 5 spice, dried blood orange peel and gochugaru. Its simmering now.

 

One batch i probably leave out the Nissin seasoning packet and go with a fairly close to authentic dandanmian. Just use the noodles from the Nissin Raoh.

 

A little good black vinegar, some extra ground peppercorns and just a little dab of LaoGanMa with black beans. There was a little more chilli oil on the bottom but it was my homemade.

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Edited by ShowMeDaSauce, 10 January 2019 - 05:23 PM.


#134 Scoville DeVille

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Posted 10 January 2019 - 11:00 PM

Interesting flavor. Reminds me of Curry a little bit. Was it? Like a Jamaican curry?

It sure looks good!

#135 ShowMeDaSauce

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Posted 11 January 2019 - 12:52 AM

No, it tastes nothing like curry to me. The doubanjiang is a fermented broad bean and pepper paste. It can get pretty funky and its very salty. The noodles are mainly just spicy and numbing from the Sichuan peppercorns. They have a bit of a citrus thing going on too. I normally add pickled Chinese mustard greens and nappa i made. Authentic uses a dried and then fermented mustard green but ive seen other kinds used too.

 

This is the right stuff for authentic.

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I really like the one that looks like a bulb but i soak it first in some water to remove some of the salt. One of the places i go to makes a pork and preserved mustard soup. Its not spicy but i love it.

http://asian-ingredi...led-vegetables/

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Edited by ShowMeDaSauce, 11 January 2019 - 12:53 AM.





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