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Need side dishes for Mabo Tofu main dish

Thanks

Mar 24, 2014
paprika579 in Food Quests

Need side dishes for Mabo Tofu main dish

Thanks, I'll suggest this or the above green beans.

Mar 24, 2014
paprika579 in Food Quests

Need side dishes for Mabo Tofu main dish

Hi,
I'm making Mabo (mapo) Tofu this Thursday for a group of ~12-15 adults and about 3-6 kids. I have made it before, but for two people. I enjoy using the cheat House Foods Mabo Tofu sauce, I will use the mild version to better suit most tastes.
I plan on bringing my rice cooker and having rice to help make it more filling.
Here's my question, what side dishes go with this?? Some people will bring a salad (plain tossed), rolls, drinks and dessert. One person is bringing a side and asked for a suggestion, but as this is my main dish, I have no idea what to suggest as a side.
I know it may seem an odd choice to make mabo tofu, but I'm familiar with Asian cooking and this dish is cheap to make. Usually people make lasagna, casseroles, soups, tamales, that kind of easy cheap fair that cooks in the oven, slow cooker, or the like. I'm bored of that so making this, and I will make it ahead of time and simple reheat it covered in the oven there.
Anyway, please help think of good side dishes that would go well and can be prepared by someone not real familiar with Asian cuisine. Doesn't have to even be asian if it goes well... Thanks!

Mar 23, 2014
paprika579 in Food Quests

Bulgur wheat HELP

well I kinda cheat, I have a bread machine I got for a birthday and it doesn't come out as well as when I lived thousands of feet lower. It also won't do whole wheat any longer, no idea why.... If i try whole wheat it comes out all unedible up here.
I'm kinda intimidated to try making bread from scratch by hand up here...

Yeast and I have always had trouble getting along. My mom never cooked anything from scratch and I never had anyone to learn basics from so it took me a while and the internet to even realize that yeast had to be added to certain temp water (speaking of that temp is hard to get out of my sink up here). If you have any REALLY simple recipes for healthy (whole wheat etc) bread I would try it once on your word it works up here.

Apr 19, 2012
paprika579 in Home Cooking

Bulgur wheat HELP

Thanks for all the tips, I will try cooking it in broth to add more flavor and I like the recipe suggestion! I'll also not be intimidated and try treating it as rice and see how it comes out.

Apr 19, 2012
paprika579 in Home Cooking

Bulgur wheat HELP

I would but I'm struggling with bread as it is at 5,000 ft.... ^^; making bread myself is hard as heck up here... Is it real easy?

Apr 18, 2012
paprika579 in Home Cooking

Asian desserts...why don't I like them?

I never made a dessert list, *grins* let's see:
- Mochi, fresh not frozen kind. like mitarashi dango
- Fruit! oh fruit can done so well for desserts
- Koshian bean paste
- panna cotta (first had it in Japan)
- chocolate - must be liquid hot in a cake or dipped with fruit
- boba with jasmine tea
- Japanese Parfaits - which often include corn flakes (LOVE texture), jello, mochi, soy, fruit, etc

Oooh makes me the parfait place in Hep 5 in Osaka.... Xb

-

Apr 18, 2012
paprika579 in General Topics

Asian desserts...why don't I like them?

I grew up in Texas and I have to say I hated desserts - I mean most people who don't have a lot of money and didn't get to eat out at restaurants often grew up eating cakes etc from boxes, grocery store birthday cakes, cakes/pies/cobblers/etc from family, etc. It was gross - over sweet, bad texture, often bland and yeah I had a very unadventurous family. Until I was in college I had no idea there was more then 7 cookie flavors or types. I liked one cake from my Grandma, her German Chocolate and I liked her blackberry cobbler. That was it. Anything else, made by anyone else, pass.

Then I spent over a year in Japan, and some months in China, and I learned to like more desserts. I agree with @anzu that Japanese make Western desserts BETTER! It doesn't make you want to hurry and drink that over sweetness down, texture were better to me, and the Japanese flavors (matcha, chestnut, yam, adzuki etc) I adored. I came back to the states, graduated, could afford to begin being a foodie, tried more and made my own desserts.

I must admit my favorite is fresh hot mitarashi dango. I enjoy Indian rice pudding - but I prefer my own take I stole from a restaurant that adds nuts to it and only medium sweetness. I love the texture of mochi, but like anzu I abhor the "hardened powdered sugar" ones, and I only like kinako in small amounts.

<3 this topic, we should share recipes!

Apr 18, 2012
paprika579 in General Topics

Bulgur wheat HELP

So I like how nutritious bulgur wheat is, and it's easy to cook - but I don't like how few recipes there seems to be for it and I'm not a fan of it cold. Anyone got any good recipes to share? I'm also interested in other healthier grains for recipe ideas too.
How can you get rich bold flavor in bulgur wheat?

Apr 18, 2012
paprika579 in Home Cooking

Denver Foodie Trip!

I'd recommend you try Q Table, it's in North Glenn which is just the north area of Denver. It's a buffet, BUT it's the best and not the same old. It's a Korean BBQ cook on your table buffet ($20 a person for dinner), you choose your meats and seafood and get to grill it on your table on your liking. It also has excellent sushi (best buffet sushi ever), Korean side dishes, some typical Chinese buffet dishes, and a chocolate fountain. Talk about bang for your buck. I went with 3 friends and we ate for two and half hours.

I agree with others that Pho Duy is awesome and Domo is good. I'm going to try Lao Wang now.

Apr 18, 2012
paprika579 in Mountain States