Don't be ridiculous. I just think getting fat was more enjoyable for me.DO YOU THINK YOURE BETTER THAN ME?
Pork gyoza?Basically, the only things in my freezer are meat, bread, gyoza, ice cream, and premade frozen alcoholic beverages.
It's my secret addiction. I buy the big bags of them at Costco and pan fry them up 10 at a time.
You need a bigger panIt's my secret addiction. I buy the big bags of them at Costco and pan fry them up 10 at a time.
I use a big pan, but they taste better if you don't crowd them.You need a bigger pan
Do you add water at the very end for a quick steam after frying?I use a big pan, but they taste better if you don't crowd them.
No, I went to college.Do you add water at the very end for a quick steam after frying?
Seriously, at the very end, add like a shot glass full of water and cover for about a minute.No, I went to college.
Hey -oooo!No, I went to college.Do you add water at the very end for a quick steam after frying?
I appreciate the suggestion, but that's a very effective way of screwing up the crust I've just spent fourteen minutes putting on my gyoza.Seriously, at the very end, add like a shot glass full of water and cover for about a minute.
Gamechanger
But it doesn't. I fry them also until they get that nice golden crust. Then add the water while everything is still hot and on and cover for about one minute. Trust me on this.I appreciate the suggestion, but that's a very effective way of screwing up the crust I've just spent fourteen minutes putting on my gyoza.
I don't have to trust you. I've done this. It does the same thing it would to do a grilled steak, or a baked pastry, or a piece of octopus, or anything else on earth that has a crust on it when you steam it.But it doesn't. I fry them also until they get that nice golden crust. Then add the water while everything is still hot and on and cover for about one minute. Trust me on this.
Agreed. Also - how does everyone doctor up their dipping sauce?But it doesn't. I fry them also until they get that nice golden crust. Then add the water while everything is still hot and on and cover for about one minute. Trust me on this.I appreciate the suggestion, but that's a very effective way of screwing up the crust I've just spent fourteen minutes putting on my gyoza.
Soy, yuzu, mirin, srirachaAgreed. Also - how does everyone doctor up their dipping sauce?
sesame oil, chili oil, ginger, garlic, green onions, black vinegar
I Knew it, he's a godd###ed robot. Is that you Rubio? Trying to get me to steam my dumplings?gianmarco said:But it doesn't. I fry them also until they get that nice golden crust. Then add the water while everything is still hot and on and cover for abou
Stupid upgrade....I can't reply with anything else after deletes.I appreciate the suggestion, but that's a very effective way of screwing up the crust I've just spent fourteen minutes putting on my gyoza.
Trust me - lower the heat, don't crowd the pan, and cook them 1.5x as long. No water needed.Stupid upgrade....I can't reply with anything else after deletes.
Anyway, I'm pretty sure if I ever met you in person, I would douse you with a little bit of water.
Trust me.
I am adding yuzu to my shopping list ...never had itSoy, yuzu, mirin, sriracha
You poor man.I am adding yuzu to my shopping list ...never had it
I mean how much more different does it taste than say ...lime juice?You poor man.
It's pretty different. I'd even say it's closer to a lemon.I mean how much more different does it taste than say ...lime juice?
The description says its exotic.
I will drop $15 - $25 for a 12oz. bottle of this magical elixir to try it.It's pretty different. I'd even say it's closer to a lemon.
You know those idiots who say they can make ginger ale using Sprite with a splash of Coke and they swear it tastes the same? Yuzu is the ginger ale, and lime is Sprite with Coke in it.
I know of it, but never bought it. What dishes is it typically in?You know ponzu sauce? The citrus in a real ponzu is yuzu.
I get mine from AmazonI will drop $15 - $25 for a 12oz. bottle of this magical elixir to try it.
Tuna tataki... Comes with various types of sushi that the chef wants you to have an umami flavor with, too.I know of it, but never bought it. What dishes is it typically in?
Yeah, I looked it up. We have a bunch of Oriental markets around, I can probably do better price wise than what I saw.I get mine from Amazon
Nice.Yeah, I looked it up. We have a bunch of Oriental markets around, I can probably do better price wise than what I saw.
We are big chili oil (with pepper pieces) and hoisin sauce users. Got my son using both of them on burgers along with crunchy peanut butter.
Well if you stuff a couple of those up there, they oughta feel somethin'Nice.
I'm considering planting a yuzu tree. Apparently taking a bath in water with yuzu fruit in it, cut in half, is supposed to make women hella hot and bothered.
Or if not, at least there's some entertainment value.Well if you stuff a couple of those up there, they oughta feel somethin'
Wait, like the adult Capri sun type things? Margarita/mojito in a bag? Because if it is, I'm not sure that you can be a microwave snob, or even a gyoza crust snob if that's the case.Basically, the only things in my freezer are meat, bread, gyoza, ice cream, and premade frozen alcoholic beverages.
My money's on a handle of vodkaWait, like the adult Capri sun type things? Margarita/mojito in a bag? Because if it is, I'm not sure that you can be a microwave snob, or even a gyoza crust snob if that's the case.
Drive through gallon of daquiris maybe, but I'm not sure.
It's my secret addiction. I buy the big bags of them at Costco and pan fry them up 10 at a time.
And a better definition of "secret."You need a bigger pan
i have a dead guy's achilles tendon holding my left knee together. i named him henry. it's stronger than my right.I've always wondered how strange it must feel to tear an ACL.
As of about two hours ago, I don't have to wonder about it anymore
Unthoughts and blasphemySorry to interrupt RichPeopleFoodChat but...
Pretty sure I mentioned this in GMTAN 1.0 but my 19 year old aunt was murdered back in 1981 (thanks Posty). The 78 year old jackass (who injured 3 others including his wife and stepdaugher and her fiancee who was shot in the head and lived) is up for parole tomorrow again and quite a few of my extented family is heading to Ohio to meet with the parole board. Pretty sure he was given 20 to life so we're hoping for the latter since it's now up to 35. Wish @Homer J Simpson was around to send a couple of hard pipe hittin...people...to go to work on the homes.
No TPW needed, honestly save it. I just wanted to vent a bit. Also hoping something our family has been stewing about for the past few months buys us another 5 years so the ######## can die behind bars. Can a 78 year old man really hurt us again? Probably not but he took one life and severely damaged another. Rot in ####### jail and die already
Back to food chat
f that! i am with you! and yuzu is the diggetyGyozaChat is getting real, ladies and gentlemen. It's time to choose sides and I get the feeling I'm on my own here.
And filled with microwaved pork. Yum!And who in the help has 14 minutes to wait on gyoza?
Put on a pan with oil.
Microwave a handful of gyoza in a covered bowl with a little water. After they're steamy andn nice, throw them in the hot oil until. golden brown
You enjoy now
Oh, yeah, I have vodka too. My wife keeps a large supply of those daiquiris for herself though.My money's on a handle of vodka