OP
OP
- Nov 19, 2006
- 14,791
- 12,374
- Detector(s) used
- Garrett Fortune Hunter, White's CoinMaster, Garrett American S3, Compass Coin Magnum and a couple of others you will only find in museums!
- Primary Interest:
- All Treasure Hunting
- Thread starter
- #1,021
I went to my favorite local supermarket today and picked up a bag of rice, some fresh bean sprouts by the handful,
tiger shrimp by a smaller handful, and some ginger root.
Went home and used other items in the fridge like thin sliced carrots, radishes substituting for water chestnuts and, what I hope will be the right spices....
Mamabear,
I thank you for the suggestions regarding ginger... Time to "speriment."
I have made this meal many times before, ramen based, but,
without the addition of the unique taste of ginger;
Well, I'll have to adjust the spices normally used in these preperations.
I'm holding the ginger root and think, "OK, Let's do it like this...."
I sliced about 15 pieces of that ginger root paper-thin and once my rice was cooked and the shrimp mixture had coelesced into a bowlful, the rice was first into the serving bowl, followed by the shrimp mixture with the ginger slices on the side to "cleanse my palatte" when deemed necesarry.
Soy sauce of high quality right there....
That unique taste reminds me of eating sushi. I love sushi. I'm saving up the clad that I find metal detecting to go to my favorite restaurant.
Hope y'all have a great week!
My Best,
Scott
PS. What A fantastic dinner this turned out to be! ;-)
Dessert? Well, a coupla grilled cheese and peanut butter and banana sandwiches and vanilla ice cream! A tall glass of whole milk and I'm ready for bed...
tiger shrimp by a smaller handful, and some ginger root.
Went home and used other items in the fridge like thin sliced carrots, radishes substituting for water chestnuts and, what I hope will be the right spices....
Mamabear,
I thank you for the suggestions regarding ginger... Time to "speriment."
I have made this meal many times before, ramen based, but,
without the addition of the unique taste of ginger;
Well, I'll have to adjust the spices normally used in these preperations.
I'm holding the ginger root and think, "OK, Let's do it like this...."
I sliced about 15 pieces of that ginger root paper-thin and once my rice was cooked and the shrimp mixture had coelesced into a bowlful, the rice was first into the serving bowl, followed by the shrimp mixture with the ginger slices on the side to "cleanse my palatte" when deemed necesarry.
Soy sauce of high quality right there....
That unique taste reminds me of eating sushi. I love sushi. I'm saving up the clad that I find metal detecting to go to my favorite restaurant.
Hope y'all have a great week!
My Best,
Scott
PS. What A fantastic dinner this turned out to be! ;-)
Dessert? Well, a coupla grilled cheese and peanut butter and banana sandwiches and vanilla ice cream! A tall glass of whole milk and I'm ready for bed...
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