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About shiro757

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  1. Right now, I'm craving something fried. I think I'll make some fried chicken for sis and myself.
  2. I see I'm not the only one who adds pepper to their hit chocolate
  3. That sounds delicious :9 All of those natural sweets, mixed with the sweetness of the chocolate.
  4. At home,I always have a garden in the summer. A whole corner of it is devoted to just herbs and spices. My favorite is rosemary, but I have a few this summer. I also have basil, dill, coriander, sage and I've been trying saffron. The saffron I bought as sprouts, to take some of the guesswork out. The others,I sprouted in a planter/incubator then transferred to the ground. They've all been doing very well. My peppers include the Carolina Reaper (HP22B), Thai chilies, habaneros, jalapenos and green bell peppers.
  5. My favorite is rosemary. Goes great with a few dishes. Poultry, pork, beef. Good all around.
  6. I saw this on an episode of food paradise. It's called the Tempura Burger. You cook a burger patty to your desired temperature, then dip the patty in tempura batter. Fry the patty til golden brown, build your burger with whatever fixings you like, serve with fries. Vegetarians can substitute the meat burger with a veggie patty. Like I said, delicious, but not very healthy.
  7. I would think yours would be obvious here
  8. My name was inspired by Shiro, one of the main characters in the anime "Deadman Wonderland". I like how sweet and bubbly she normally acts. Also, she is my avatar. What about you all?
  9. Not sure if this ws posted domewhere else, but we just wanted to wish you and yours a Merry Christmas
  10. Its actually pretty popular at the restaurant. I like making it.
  11. One recipe I've fooled around with lately is cherry wood smoked pork tenderloin dry rubbed with salt, garlic powder and fennel seed. Although that is more of an at home thing. One dish I like making at the restaurant is a brine steamed rack of lamb. Partially steamed. After steaming, I dip it in an eggwash and coat it with a mixture of breadcrumbs, rosemary and fine ground dried basil. I want to try something more adventurous, with hot peppers. I mean like Bhut or Naga Jolokia peppers.
  12. I'm a sous chef at a nice place in town. We mostly do dishes with a more upscale feel.
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