cslifer said:

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I was hoping this would be the thread where he finally tells us how he became the most successful gambler to ever place a bet on college football.

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That would be Professional gambler. He's a hundredaire.

Just made delicious chicken thighs with homemade teriyaki sauce.

Opening this thread hoping for some new featured dishes for Stir Fridays and get this gem. Good stuff by everyone!

I am done with this thread! For three months.

I'm get'n good at making sushi!

5 minutes in a class was better than hours of YouTube.

It was fun and we got to eat all the sushi.

Where did you take the class?

HTownAg98 said:

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This is a bit confusing, because most people aren't going to know that you need two cups of uncooked rice to yield six cups cooked. Also, the peas do not need to be cooked with the rice; add them toward the end, and they won't overcook (they will if you cook them with the rice and then cook them again). And that seems like a lot of soy sauce, even if it's low-sodium, especially since the rice is already seasoned with the chicken bouillon.

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Anybody that doesn't know you need 2 cups of uncooked rice to yield six cups cooked probably shouldn't be cooking.....

Dad gum I love it when a bunch of engineers get in a pizzin match with each other ........about cooking

Use 1/2 tsp of salt

No use 3 grams of salt

No 3.15 grams of salt

You're an idiot.......2.84 grams of salt

Non iodized salt

No iodized salt

Kosher salt or go home you bonzo

Sea salt *****....and your mother's farts stink

Engineers would know all salt is both kosher and sea salt.

RED AG 98 said:

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Engineers would know all salt is both kosher and sea salt.

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Na

Eliminatus said:

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RED AG 98 said:

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Engineers would know all salt is both kosher and sea salt.

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Na

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Technically yes, both are true.

Kosher salt should be koshering salt, its initial use. It's not because it's kosher and other salt isn't.

And all salt is from the sea.

Not arguing what you buy isn't different but those marketing terms are in fact very stupid.

RED AG 98 said:

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Eliminatus said:

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RED AG 98 said:

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Engineers would know all salt is both kosher and sea salt.

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Na

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Technically yes, both are true.

Kosher salt should be koshering salt, its initial use. It's not because it's kosher and other salt isn't.

And all salt is from the sea.

Not arguing what you buy isn't different but those marketing terms are in fact very stupid.

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Woosh!!

Na = sodium = salt (I know technically salt is sodium chloride but close enough in common parlance)

Just a play on words

I love teriyaki- which marinade did you use?

Lol indeed. Related, I'm an engineer and we do have a habit of being a bit literal

Korean Fanken Steak - Marinate flanken steaks in a marinade of:

Soy sauce
Brown sugar
Garlic
Black pepper
Sesame oil
Onions

I marinate it overnight and grill the following day. This Korean recipe is absolutely delicious.

Filipino Grilled Chicken Marinade -

Soy sauce
Vinegar of lemon juice
Garlic
Black pepper
Onion

S American Steak - simple but good.

Lemon juice
Black pepper
Garlic
Oregano
Salt

Teriyaki Sauce - Use on beef, pork, and chicken.

Soy sauce
Brown sugar
Garlic
Black pepper
Sesame oil
Fresh grated ginger


I am confident some of you already know how to make this to include improvements. hahaha

Same. Learn something new everyday!

I'm just thankful I can finally make teriyaki, although I have to guess at the amounts of the ingredients used in all his other "recipes"

Just made a delicious Filipino pork belly dish called Sisig and is somewhat modified. They are grilled and cubed. Then added to t dish with fried onions and green peppers. Then soy sauce, vinegar, garlic, and black pepper are added to round out the dish. You can add banana hearts as well if you can find them.

Do you folks still need instructions on how to cook rice? The process often differs based on the type of rice. Perhaps a matrix will do?

Some of you folks should feel proud. You get the award for being the most caustic posters, even more so than the political posters. Foodies take the cake!