tag:blogger.com,1999:blog-7173052990851751381.post2895765851358662778..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Firecracker Beef on Cold Rice Noodle Salad - Warning: Flavors May Explode in Your Mouth!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7173052990851751381.post-84042834658131417922018-02-27T11:43:11.476-05:002018-02-27T11:43:11.476-05:00Where can I find this recipe? It’s not showing up....Where can I find this recipe? It’s not showing up....Debbiehttps://www.blogger.com/profile/08362018830769228339noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37623631239204556122010-12-24T12:52:33.953-05:002010-12-24T12:52:33.953-05:00Yes, sounds great to me!Yes, sounds great to me!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70191933818728422182010-12-24T01:54:35.722-05:002010-12-24T01:54:35.722-05:00Hi chef john! I'm planning to make this recipe...Hi chef john! I'm planning to make this recipe for a party tomorrow, do you think an addition of mint to the cold noodle base would work fine?pamnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3385836242566444582010-03-19T18:43:50.867-04:002010-03-19T18:43:50.867-04:00Made this again only with a pork steak I wanted to...Made this again only with a pork steak I wanted to get used up. I cooked the meat a just a little longer and discovered this recipe works just as well with pork as it does with beef.Food Junkiehttps://www.blogger.com/profile/11210376511289923939noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83075272642777466362010-01-25T17:06:56.543-05:002010-01-25T17:06:56.543-05:00Thanks for this great recipe Chef John. I've ...Thanks for this great recipe Chef John. I've been waiting to try this one for a while. I gave up trying to remember to buy a skirt steak and went with sirloin which worked just fine. The spicy marinade produces a wonderful flavour and I love the spice. <br /><br />I didn't have fish sauce, which I am not crazy about anyway, so I used a combination of soy sauce and sesame oil to replace it on the noodles. This gave a good compliment to the spicy beef. Great recipe. I'll be making this one again.Food Junkiehttps://www.blogger.com/profile/11210376511289923939noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48899796524356568222009-11-28T12:32:42.428-05:002009-11-28T12:32:42.428-05:00I made the firecracker beef today using thinly sli...I made the firecracker beef today using thinly sliced sirloin and all I have to say is..wow. It was very delicious. I paired with Thanksgiving leftovers (green beans sauteed with almonds and garlic and a slightly sweet couscous) and the spicy + sweet + nutty just was so amazing together! Thank you for this great recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6492277209959924792009-08-25T13:14:52.069-04:002009-08-25T13:14:52.069-04:00I made your firecracker beef recipe for the first ...I made your firecracker beef recipe for the first time last night and absolutely loved it. It was very easy and extremely flavorful. <br /><br />My boyfriend and I love spicy food. I served this with a bottle of Sriracha Hot Chili sauce but found we didn't need it. It already had the perfect amount of kick!<br /><br />The only modification I made was mixing in 1 tsp of sesame oil to the rice noodles before serving. This small amount seemed to balance out the tartness of the rice vinegar. <br /><br />Many thanks to you chef!Jackiehttps://www.blogger.com/profile/04622723445857304502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71974076795067962012009-04-22T20:27:00.000-04:002009-04-22T20:27:00.000-04:00Unfortunately not everyone in my house enjoys spic...Unfortunately not everyone in my house enjoys spicy food the way I do. So I made a mild version of the chili garlic sauce using red bell pepper and even added some tomato. I used the chili garlic sauce in that as well to give it just a little kick but it was almost unnoticable.<br /><br />The meat came out very well both ways and I enjoyed making this recipe a lot. Keep up with the good work and amazing recipes =).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88053946050138809092009-02-26T13:06:00.000-05:002009-02-26T13:06:00.000-05:00Oh my little pony!! This looks superb! I'm going t...Oh my little pony!! This looks superb! I'm going to try this wonderful recipe (and your homemade mayo recipe) this weekend :o) Love the idea that you're using video to teach. <BR/>Many thanks from a visual learner :o)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45657726661571891692008-05-08T17:07:00.000-04:002008-05-08T17:07:00.000-04:00I always enjoy a hearty batch of sarcasm now and a...I always enjoy a hearty batch of sarcasm now and again. Don't worry, I will indeed keep watching and experimenting...and most likely keep adding extra spices!Ann Mariehttps://www.blogger.com/profile/01086758334914283296noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18402867255770357862008-05-08T00:36:00.000-04:002008-05-08T00:36:00.000-04:00Thanks! I think most of the issue is a semantical...Thanks! I think most of the issue is a semantical one. Not sure when browning becomes burning officially, nor does it concern me very much ;)<BR/><BR/>For me burnt occurs at the precise moment the food becomes unappetizingChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38728730615218798572008-05-08T00:21:00.000-04:002008-05-08T00:21:00.000-04:00Thank you Chef, I appreciate your time and effort ...Thank you Chef, I appreciate your time and effort in replying (and generally in running this great site)!<BR/><BR/>I wouldn't want to sound like I'm obsessed with burning, but I guess that what I am trying to figure out, is what the difference is between cooking, searing and burning (Indeed, and perhaps due to this, people rarely accept my invitations to come and have a cooked dinner at my place!)<BR/><BR/>You answered the first part of my question, about why you refer to searing as caramelization (due to reducing sugars, generally, in food).<BR/><BR/>Anyway, and because of your great help, I now understand that there are many proccesses occuring at once, and to different extents. But what I don't get is that if you leave a peice of beef in a pan on super high for 6 hours, it would be considered burnt. So at what point does food actually go from Milliard or Caramelized to Burnt? Isn't burning just a continuous scale?? Then, isn't searing meat actually just 'burning it a bit'?<BR/><BR/>Although it includes the Maillard reaction, isn't making toast just burning bread?<BR/><BR/>I dont want to sound like I'm sucking up to the Chef but THANK YOU for making such a WONDERFUL site. It really makes it easy (and fun!) to learn to cook! Thanks for keeping it free!<BR/><BR/>ZachUnknownhttps://www.blogger.com/profile/10484139811534164061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43167329030603788542008-05-08T00:05:00.000-04:002008-05-08T00:05:00.000-04:00I'm a little confused as to the question. Are you ...I'm a little confused as to the question. Are you asking about this steak clip or the scallops? I use caramelized often as a generic "browning" term as thats the standard term in kitchens whether scientifically correct or not.<BR/><BR/>Often all three things are happening... food surface is lightly burning, carbonizing so to speak...it's also caramelizing from trace sugars and sugars in the marinades, tomato products, vinegars, paprika (sweet pepper), etc. And Maillard which most of the flavor of cooked meat comes.<BR/><BR/>So I'm not sure if that helps or not. ThanksChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78807155067219866352008-05-07T23:55:00.000-04:002008-05-07T23:55:00.000-04:00Hey Chef, thank you for your reply.You said:"it's ...Hey Chef, thank you for your reply.<BR/><BR/>You said:<BR/>"it's really something called the Maillard reaction"<BR/><BR/>I read about this, and it turns out that this is a chemical reaction between amino acids and reducing sugars. <BR/><BR/>BUT, as I wrote before, mean dosent have much sugar in it.. so how can a chemical reaction form by reducing sugars?<BR/><BR/>I highly doubt the idea of a Maillard reaction occuring in the searing of meat. <BR/><BR/>Wikipedia confirms this:<BR/>"The browning reactions which occur when meat is seared have often been referred to as Maillard reaction browning. However, lean meat contains very little, if any, reducing sugars. Furthermore, red meat undergoes more extensive browning than does white meat. The browning reactions in lean meat are most likely due to the breakdown of the tetrapyrrole rings of the muscle protein, myoglobin. Thus, the browning of meat is technically not a Maillard browning since it does not involve the reaction with a reducing sugar."<BR/><BR/>I was just wondering (as a layman asking a chef) whether you agree with what I am saying? If not, how can you say that you are caramelizing meat? and again, are you not just 'lightly burning' it?<BR/><BR/>Thanks<BR/><BR/>ZachUnknownhttps://www.blogger.com/profile/10484139811534164061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41444249087872895002008-05-07T15:01:00.000-04:002008-05-07T15:01:00.000-04:00So, let me get this right.You used the wrong cut. ...So, let me get this right.<BR/><BR/>You used the wrong cut. You didn't marinade it long enough. You added extra spice. You used different noodles. And, you over cooked the noodles.<BR/><BR/>And it didn't turn out? I can't imagine what went wrong! lol<BR/><BR/>Sorry, I'm just having some fun with you. It's very hard to copy a recipe when you don't have the same items. I hope you keep watching and experimenting! <BR/><BR/>Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53726464095194786732008-05-07T12:47:00.000-04:002008-05-07T12:47:00.000-04:00I had terrible luck with this dish. First, findin...I had terrible luck with this dish. First, finding skirt steak was impossible and the "butcher" (I put it in quotes because it was a random guy in a white apron I found at the store) couldn't find any so he kept handing me random cuts of meat. I guess New Orleanians know their seafood better. I finally settled with flank steak. It came out very spicey as I added extra chili garlic sauce which was fine by me, but the meat was tough. Probably because I didn't marinate it for the whole hour (I was hungry!). The noodles were wayyy to vinegary for my liking. They were also much thinner than the ones you used and I think I over cooked them. Plus, I came out with more noodles than I knew what to do with so we had loads extra. Don't know if I'll be trying this one again but I really liked the idea of cold noodles so I hope you post some other recipes using them.Ann Mariehttps://www.blogger.com/profile/01086758334914283296noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86361600869924511982008-04-05T23:05:00.000-04:002008-04-05T23:05:00.000-04:00Great video and it looks so delicious! Just add so...Great video and it looks so delicious! Just add some fresh viet herbs to it and you've got yourself a Vietnamese bun thit nuong dish!<BR/>Bravo on mentioning the quick cooking time for the noodles! I can't emphasize this enough when cooking delicate rice noodles!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79430509725045752292008-04-03T11:54:00.000-04:002008-04-03T11:54:00.000-04:00Ah yes, expectation...the mother of most recipe di...Ah yes, expectation...the mother of most recipe disappointment! I'm not sure what cuisine this is, except to say it is my cuisine. It has Viet, Thai, Chinese influences, but really is just something I make for lunch.<BR/><BR/>I try not to categorize recipes for that leads to expectation of a certain taste. I LOVE when viewers take these recipes and spice them up. I agree with all your additions and a new dish is born. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76758890517229057842008-04-03T11:21:00.000-04:002008-04-03T11:21:00.000-04:00I made this last night and it turned out good but ...I made this last night and it turned out good but left us somewhat disappointed as both myself and girlfriend are avid about our Thai cuisine, I'm thinking this is a Vietnamese recipe, no? I think the sauce on the noodles could use some heat, maybe a couple of Thai peppers sliced very thinly. I added thinly sliced green onion, a handful of previously steamed green beans, and another handful of bean sprouts (felt the recipe was lacking in vegetables). I'm guessing that the lack of vegetables, the Chinese 5 Spice, the no heat in the noodle sauce, a good deal of meat, makes this Vietnamese - right or wrong Chef?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49278711710568755652008-04-02T19:02:00.000-04:002008-04-02T19:02:00.000-04:00Thanks for replying, Chef. The chili sauce is Lee...Thanks for replying, Chef. The chili sauce is Lee Kum Kee., and a habanero would be over the top for me. <BR/><BR/>Yes, I did use the fish sauce.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58259291544558430862008-04-02T00:53:00.000-04:002008-04-02T00:53:00.000-04:00the heat really depends on the brand of chili sauc...the heat really depends on the brand of chili sauce. You can also add a diced Habanero pepper if you really want heat! btw...did you use the fish sauce?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57199668554398960562008-04-02T00:06:00.000-04:002008-04-02T00:06:00.000-04:00Nice one, chef. I fixed it this evening for my ro...Nice one, chef. I fixed it this evening for my roommate and myself, and it was a hit. <BR/><BR/>The meat was delicious. But I didn't find it all that hot-and-spicy; a little heat, but nothing major. Would a longer marinade increase the heat of the final product?<BR/><BR/>The rice noodles were kind of a problem: I fixed a 6.75 oz package and ended up with what looked like 2-3 times as much as you did. I made the salad from half the noodles, but I think the dressing somehow got spread too thin. (my roommate, the cretin, put soy sauce on it!) <BR/>I'll definitely try this one again, hopefully with a little more heat and less rice noodles.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89024355938848030652008-04-01T12:10:00.000-04:002008-04-01T12:10:00.000-04:00the coooking term is called caramelization, but it...the coooking term is called caramelization, but it's really something called the "Maillard reaction," a chemical reaction that happens when food is seared. google it, its pretty interesting.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50056004364212915182008-04-01T11:27:00.000-04:002008-04-01T11:27:00.000-04:00Hey ChefYou keep saying that you "caramelize" beef...Hey Chef<BR/><BR/>You keep saying that you "caramelize" beef in your recipes, but is that a euphemism for "slightly burn"? Don't you need sugar in order to caramelize something?<BR/><BR/>Thanks<BR/><BR/>ZachUnknownhttps://www.blogger.com/profile/10484139811534164061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28196599762091131682008-03-31T17:23:00.000-04:002008-03-31T17:23:00.000-04:00they sell mild chili saucesthey sell mild chili saucesChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com