NastyZ28 Forum



Go Back   NastyZ28.com > General & Off-Topic Topics > Bon Appetite - NastyZ Style
User Name
Password

Reply
 
Thread Tools Display Modes
Old 01-09-2012, 01:06:06 PM   #16
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
I have a killer Mangolian Beef recipe. We make it about once a month. It does not involve any cooking talents out of the ordinary. Just takes a little time and effort. We have never had a bad batch of it.

Let me figure out the scanner and I'll post it up.


Larry

on edit: It is telling me the file is too big to post. Any ideas?

Last edited by pinoaktwh : 01-09-2012 at 01:24:02 PM.
pinoaktwh is offline   Reply With Quote
Old 01-09-2012, 04:16:29 PM   #17
Devryn
Veteran Member
 
Join Date: Aug 1999
Location: AZ
Posts: 2,672
Fun fact. Tso is pronounced Chow
__________________
Momma didn't bronze my shoes, but when I turned 16 I inherited a lead foot.
Devryn is offline   Reply With Quote
Old 01-09-2012, 04:37:55 PM   #18
Paul1979
Veteran Member
 
Paul1979's Avatar
 
Join Date: Oct 2007
Location: Treasure Valley
Posts: 395
My wife makes sweet and sour pork and lemon chicken about once a month each. Somewhat labor intensive since she makes them from scratch, including the sauces. I like hers better than the restaurants' because her sauce doesn't turn into gelatin after being refrigerated = excellent leftovers. If I remember I'll post the recipes when I get home tonight.

Quote:
Originally Posted by Devryn
Fun fact. Tso is pronounced Chow
^^I've always wondered how to say that. Thanks.
__________________
My project: http://www.nastyz28.com/forum/showthread.php?t=155205
"You and I are told we must choose between a left or right, but I suggest there is no such thing as a left or right. There is only an up or down. Up to man's age-old dream the maximum of individual freedom consistent with order or down to the ant heap of totalitarianism." -Ronald Reagan
Paul1979 is offline   Reply With Quote
Old 01-09-2012, 07:02:11 PM   #19
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
Quote:
Originally Posted by Devryn
Fun fact. Tso is pronounced Chow


Hmmm, I was told it was pronounced sho,with a lil "i" blended in the "o",(sounds like chow tho. Lol) hard to put it in writing. That comes from an aquaintance that grew up in china and moved here when she turned 50.
Unless I misunderstood her.

Last edited by pinoaktwh : 01-09-2012 at 07:06:40 PM.
pinoaktwh is offline   Reply With Quote
Old 01-13-2012, 05:00:06 PM   #20
Earlsfat
Lifetime Gold Member
 
Earlsfat's Avatar
 
Join Date: Jun 2006
Location: Whut?
Posts: 1,312
Quote:
Originally Posted by Z28PILOT
You can't make it as cheap as most Asian joints sell it, its dirt cheap arounf here for a meal,....

True, but you can make it better. 9 times out of 10 I bite into something that makes me afraid to see what it is (bone shard, etc).

SO.... I went to a chinese / japanese food store, bought all kinds of spices, sauces, ingredients, looked up recipes and started making stuff. It's not that hard.
__________________
Earl's my dog... I'm Jim.
Earlsfat is online now   Reply With Quote
Old 01-13-2012, 05:01:21 PM   #21
Earlsfat
Lifetime Gold Member
 
Earlsfat's Avatar
 
Join Date: Jun 2006
Location: Whut?
Posts: 1,312
Quote:
Originally Posted by Devryn
Fun fact. Tso is pronounced Chow
and Tsing Tso = Ching Chow (the beer)
__________________
Earl's my dog... I'm Jim.
Earlsfat is online now   Reply With Quote
Old 01-14-2012, 07:54:46 PM   #22
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
I asked again. In the english the "T" would be silent.

This comes from a Chinese national, with Chinese being her primary language, english being her second, with her being fluent in both.

The word "Chow" doesnt seem to translate fluidly, meaning it can be interpreted differently..
The reference to beer I believe it is spelled Tisngtao, or Tisng Tsao.

Of course this is just trivial information.



If I can figure out how to post the recipie I will get it done.

Last edited by pinoaktwh : 01-14-2012 at 08:11:27 PM.
pinoaktwh is offline   Reply With Quote
Old 01-15-2012, 02:01:11 PM   #23
Earlsfat
Lifetime Gold Member
 
Earlsfat's Avatar
 
Join Date: Jun 2006
Location: Whut?
Posts: 1,312
Quote:
Originally Posted by pinoaktwh
I asked again. In the english the "T" would be silent.

This comes from a Chinese national, with Chinese being her primary language, english being her second, with her being fluent in both.

The word "Chow" doesnt seem to translate fluidly, meaning it can be interpreted differently..
The reference to beer I believe it is spelled Tisngtao, or Tisng Tsao.

Of course this is just trivial information.



If I can figure out how to post the recipie I will get it done.


The recipe for....... BEER?
__________________
Earl's my dog... I'm Jim.
Earlsfat is online now   Reply With Quote
Messages from Our Sponsors !
Awesome NastyZ28.com Merchandise !!

T-shirts, wearing apparel

Drinkware, Mouse Pads, Decals

Old 01-15-2012, 04:51:49 PM   #24
72350RS
Lifetime Gold Member
 
72350RS's Avatar
 
Join Date: Dec 2003
Location: USA
Posts: 944
Soo, being greedy as I am when it comes to my stomach, would you all please share any recipes, like the mongolian beef recipe?

Thank you in advance...!
edit: thanks so much.. I'm not really fond of the sweet and sour, but it may be because of my experiences with a lot of corn syrup, gooey "chinese" additives to the dish....

Last edited by 72350RS : 01-15-2012 at 04:54:40 PM.
72350RS is offline   Reply With Quote
Old 01-15-2012, 05:11:43 PM   #25
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
This site wont let me. It says file larger than allowed.
pinoaktwh is offline   Reply With Quote
Old 01-15-2012, 05:12:54 PM   #26
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
Quote:
Originally Posted by Earlsfat
The recipe for....... BEER?


For Mangolian Beef...
pinoaktwh is offline   Reply With Quote
Old 01-15-2012, 06:46:54 PM   #27
72350RS
Lifetime Gold Member
 
72350RS's Avatar
 
Join Date: Dec 2003
Location: USA
Posts: 944
Can you print it out and type it for us? It can't be that huge! Or copy and paste?
Just an idea, and thanks!
72350RS is offline   Reply With Quote
Old 01-15-2012, 09:32:51 PM   #28
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
I emailed it to DENALI a couple days ago, I have not heard his opinion on it yet. I guess you guys can let him be the guinea pig. Lol


[quote=72350RS]Can you print it out and type it for us? It can't be that huge! Or copy and paste?
Just an idea, and thanks![/QUOTE

Workin on it right now.

Last edited by pinoaktwh : 01-15-2012 at 09:36:20 PM.
pinoaktwh is offline   Reply With Quote
Old 01-15-2012, 09:39:09 PM   #29
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
Quote:
Originally Posted by Earlsfat
The recipe for....... BEER?



I wish I could make beer.
pinoaktwh is offline   Reply With Quote
Old 01-15-2012, 09:48:33 PM   #30
pinoaktwh
Member
 
Join Date: Apr 2009
Location: right here
Posts: 38
Here ya go. Let me know what you guys think.

MONGOLIAN BEEF
Ingredients:
• 4 tsp vegetable oil
• 1 tsp ginger, minced
• 2 TBSP garlic, chopped
• ½ c soy sauce
• 1 ½ cup water
• 1 ½ cup brown sugar
• Vegetable oil for frying
• 2 lb flank steak
• 1/2 cup cornstarch
• 2 large green onions
Directions:
1. Cut flank steak into ¼ to ½ inch strips, bite size pieces
2. Dip steak into cornstarch; shake off extra, let sit in bowl while you prepare the sauce.
3. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
4. Do not get the oil too hot.
5. Add ginger & garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
6. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
7. Remove from heat.
8. Heat small amount of oil in wok or deep non-stick skillet/pan.
9. Heat oil over medium heat until nice and hot, but not smoking.
10. Add the beef to the oil and sauté for just two minutes until the beef just begins to darken on the edges.
11. You do not need a thorough cooking here since the beef is going to go back on the heat later.
12. Stir the meat around a little so that it cooks evenly.
13. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok/skillet.
14. Put the pan back on the heat, dump meat back in wok/skillet and simmer for one minute.
15. Add sauce, cook for another minute.
16. Add all the green onions.
17. Cook for one more minute.
18. Remove beef and onions with tongs/slotted spoon onto a serving plate.
19. Leave excess sauce to pour over option rice if preferred.


On a side note: We usually serve it with rice.

Last edited by pinoaktwh : 01-15-2012 at 10:12:33 PM.
pinoaktwh is offline   Reply With Quote
Reply




Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump



Copyright © 1997 - 2014 NastyZ28.com Inc.
Powered by vBulletin Version 3.5.0
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.