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I tried Vietnamese tonight....
At its core, the white fish [tilapia, in this case] is marinated and sauteed in a blend of turmeric (yellow spice with a mellow sweet licorice and dill scent), fish sauce, sugar, vinegar, and galangal (or ginger, as a substitute). Over hot, hot heat, in peanut oil, the fish pieces get seared off and fresh dill fronds with scallions are added to the mix. It’s traditionally served with verimicelli nuoc cham, or rice cellophane noodles doused with a chili-lime fish sauce. Of course, PayLess didn’t have verimicelli, so I needed to substitute an organic soba noodle instead, which for anyone who cares, I was slightly upset about.
The soba was cooked and served cold with a splash of the nuoc cham that I made myself (limes, chili pepper, garlic, fish sauce, and sugar) and the tilapia was topped with chopped peanuts, scallions, more dill, cilantro, and chili. The dish came together in a fusion of color and movement.
Anyone else get crazy with Vietnamese cooking? Ideas?
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Sup ck. I am but a lowly poorfag fast food worker. Now, its whataburger, which i would classify as better fast food (fresh veggies, 100% ground beef, real eggs, ect) , but its still fast food.
Nowfor the challenge. I wish to make something amazing useing only fast food ingrediants and equipment. I have a fryer, an ovan stuck at 400 degrees on broil, a grill, and an industrial micriowave. Ingredents are the obvious + a1 sauce honey vinagrette normal vinagrette kc bbq tarter sauce mixed fajita veggies. Im on a phone, and will post pics of the one that i pick.
Are you up to it?