Quote:
Originally Posted by capt_noonie  I've found that when I try something new, I follow the recipe. Then I don't like it and the next time I add or take out what I want instead. Like the Korean steamed egg thing I mentioned earlier. The traditional way is just with chicken broth or shrimp stock. After we tried it with miso and tofu and seaweed, we like it much better. But after you cook certain foods a while you don't really need a recipe to try something new. You just kind of eyeball. Less stuff to wash that way too. LOL
The one thing I would do different on that noodle salad is undercook the shrimp a bit if I"m planning on having leftovers. The vinegar in the dressing made them a tad overdone the next day. But I was drunk cooking and not thinking clearly. Of course you know not to leave shrimp in acid otherwise they will cook more.
That 1000 yr old egg was a nice addition too. I know you would never eat one, but the creaminess was nice. Maybe you could try adding a regular soft boiled egg? |
I would totally TRY a 1000 year old egg. I try everything. Usually I end up liking it. Fish excluded ( but I do continue to try because there are a few that I like)