As you long-term readers know I am
infatuated with egg foo young made in another point in time.
Seriously, if I could time travel I would go back to the late 50s
early 60s in order up egg foo young from the House Of Louie in Boise
Idaho. Not unlike the owner of the diner in the even kings November
22nd 1963,the
diner owner goes back in time and buys hamburger at 1963 prices to
sell back in the present day.
So you know I like
to cook. Every so often I tried to build an egg foo young like I used
to enjoy but I've never been able to quite get it right. I also like
to cook or try to cook other Asian dishes. I think I'm a little
intimidated at part of the process are utilizing Asian ingredients
which probably makes all the difference in the world. I've have a
bottle of oyster sauce which I think I've had for at least 10 years
and I've never cracked the seal. I'm just worried that if I try to
use this oyster sauce I'll mess up the whole dish and have to throw
the whole thing out. I'm kind of toying with the idea of trying to
cook some pepper beef chow mein. Of course everything with an Asian
dish, in my estimation, is the sauce or gravy. I've done gravy before
and it's okay just not the same. My gravy I make from scratch leaves
a bit to be desired. I thought about actually just getting the Canon
of beef gravy or chicken if that's the protein I'm using and adding
ingredients I want onions, bell peppers, mushrooms, carrots and even
peas if I can find a box of frozen peas somewhere. I think this all
make fine gravy but should I opened the bottle of oyster sauce and
add a few drops might make all the difference. Mind you I think it's
hilarious that what I'm using is actually imitation oyster sauce. I'm
not sure what that really means but I assume no oysters were harmed
for the production of this bottle of flavoring. So the bottle is full
of imitation product so no one or how long I've had the product in
the sealed form I should be okay to use it. To that end I'm going to
try to use one of my steaks I've gotten from the food bank and mix
all the ingredients together to make by pepper steak rendering and
then all I need is the noodles.
One of the items I
got in the divorce was a cardboard box full of Ramen noodles which is
at least 15 years old. We bought a case of Ramen when Brooks was an
adolescent and lived with us. He went through a period like most
adolescents his age of living off Ramen noodles. You'll need a few of
the noodles the rest went into this box which resided in our food
closet which somehow followed me over to where I'm living now. I
haven't used too much of the noodles but I did yesterday and I was
pleasantly surprised that there were still edible. So I've been
thinking if I make the green pepper or broccoli sauce and have it
available for when I make my noodles might be able just add the whole
thing together and make a great little dish. I don't know how
realistic it is not might be a fun thing to do on a Sunday afternoon
when snow is threatened in the clouds hang low and there's no way for
me to go back to 1963 for and for young from the House of Louie.
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