tag:blogger.com,1999:blog-1985611815592792914.post5702606364045564145..comments2024-01-25T10:46:59.352-08:00Comments on my culinary mission: to cook through my 200+ books: WW: Chinese Trinidadian Stir-Fried Shrimp with RumCathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1985611815592792914.post-10877102019435153642012-06-14T18:12:46.776-07:002012-06-14T18:12:46.776-07:00Great pics!Great pics!BaasProhttps://www.blogger.com/profile/00791175236489623760noreply@blogger.comtag:blogger.com,1999:blog-1985611815592792914.post-19405350546310350522012-06-14T17:34:38.993-07:002012-06-14T17:34:38.993-07:00Thank you Grace. I'm sure the end result would...Thank you Grace. I'm sure the end result would have been so much better with fresh ginger and if I remembered to add the cilantro. Ground ginger is just plain nasty in my book! Not sure why I even had it in my spice drawer.Cathleen | My Culinary Missionhttps://www.blogger.com/profile/00390901882859861177noreply@blogger.comtag:blogger.com,1999:blog-1985611815592792914.post-28126097230151005632012-06-14T11:35:01.476-07:002012-06-14T11:35:01.476-07:00I love your photographs! Looks like you got except...I love your photographs! Looks like you got exceptionally beautiful shrimp. I'm sorry you didn't have fresh ginger. I can't imagine what the dish would be like with ground ginger.Grace Younghttp://graceyoung.comnoreply@blogger.comtag:blogger.com,1999:blog-1985611815592792914.post-73254633102144236622012-06-13T16:16:24.212-07:002012-06-13T16:16:24.212-07:00While I liked this dish, I can understand how you ...While I liked this dish, I can understand how you would like the Chinese Burmese dish from last time better. It did have a lot more flavor. Hopefully we will get to make something really flavorful soon. Good job!Marlisehttp://thedoubletroublekitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-1985611815592792914.post-2773030582132329612012-06-13T10:24:20.106-07:002012-06-13T10:24:20.106-07:00Cathleen
I am not a fan of green bell peppers eith...Cathleen<br />I am not a fan of green bell peppers either! Trauma from childhood omlets with very undercooked green bells- ick! Looks like your tomatoes held up better than mine. I think I got mine too thin. Funny thing- the first time I made this I used un-cut cherry tomatoes- like little HOT bombs exploding in my mouth! Hahaha! Sticking with sliced tomatoes for stir-frying, I am a slooooow learner.Robinhttps://www.blogger.com/profile/05252905448584981721noreply@blogger.com