What did you have for dinner II?

#23,451
#23,451
Last night, I went to a local restaurant called “4 Trees Smokehouse.” It’s a small house in the middle of nowhere turned into a restaurant. It wasn’t the best BBQ in my area, but it was very good. I got the smoked half chicken with cole slaw and baked beans. My daughter got the pulled pork with mac n cheese and green beans. The chicken was good, so were the beans and slaw. I tried the pulled pork, but the chicken was better. The mac n cheese was very good.
 
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#23,454
#23,454
IMG_1627.jpeg
Chicken salad with spinach, avocado, and homegrown tomatoes

This chicken salad: 1 cup each diced homegrown sweet peppers, celery, sweet onions, and walnuts, with 2 cups chopped chicken breast (from last night’s roasted chicken) moistened with ~6 tablespoons of mayo seasoned with tarragon and 5 spice blend.
 
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#23,465
#23,465
JCHateSteve said:
Mrs HateSteve did teppanyaki over the weekend. Need to try it again though. When they say "day old rice" the mean it. Was a little clumpy where we just made the rice that morning.

I could use a good shrimp sauce recipe. Still trying to get the method down on "Japanese Food".
Click to expand...


The rice does work better if refrigerated overnight but I rarely think that far ahead. Lol.

I've found another way that works pretty darned well. I use a lil less water than the rice calls for and cook it for a lil less time. Ex: If it calls for 1 3/4 cups of water per, then I use 1 1/2 and if it says 25 minutes covered, I cook it about 22, pull it off stove and let sit about 5. Then throw it in a bowl and either put in the fridge or freezer to cool a bit. Where I put it depends on how much time I have until I need it. Obviously don't want to freeze it.

I don't mind a bit to share that shrimp sauce recipe. It was given to me many years ago and I believe it was supposedly from Fuji House. We all like it at my house. Will try to remember to this evening. I had forgotten about it.

Edit: This is obviously if I'm going to fry the rice
 
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#23,468
#23,468
KptVFL said:
The rice does work better if refrigerated overnight but I rarely think that far ahead. Lol.

I've found another way that works pretty darned well. I use a lil less water than the rice calls for and cook it for a lil less time. Ex: If it calls for 1 3/4 cups of water per, then I use 1 1/2 and if it says 25 minutes covered, I cook it about 22, pull it off stove and let sit about 5. Then throw it in a bowl and either put in the fridge or freezer to cool a bit. Where I put it depends on how much time I have until I need it. Obviously don't want to freeze it.

I don't mind a bit to share that shrimp sauce recipe. It was given to me many years ago and I believe it was supposedly from Fuji House. We all like it at my house. Will try to remember to this evening. I had forgotten about it.

Edit: This is obviously if I'm going to fry the rice
Click to expand...
Please do. Never tried to make shrimp sauce.

Smash burgers and fries tonight.
 
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#23,470
#23,470
JCHateSteve said:
Please do. Never tried to make shrimp sauce.

Smash burgers and fries tonight.
Click to expand...

Nice!

Couldn't be easier to make. I know the ingredients off the top of my head just not the quantities.

-white sugar
-paprika
-Kame rice cooking wine(not rice vinegar)
-mayonaiase
-garlic powder
-butter

Am at football practice right now. Posting this so I'll(hopefully, lol) remember to send it when I get home.
 
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