Delta4Embassy
Gold Member
...and for breakfast as it happens.
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^^^ report back with the results!!! ^^^
^^^ report back with the results!!! ^^^
^^^ report back with the results!!! ^^^
It came out awesome. Easy and quick too. Just pound out some chicken tenders in a zip lock baggie. I used a snack size bag, it is the perfect size to pound the tenders. Then marinate them in some teriyaki sauce (I didn't have time to make my own, so I used a store brand - probably better if you make your own). Then I threaded them onto some skewers which I had soaked for a while and cooked them up on the grill, a few minutes for each side, while basting with the sauce.
I think I'm going to try it with beef next. I've been wondering what kind of beef cut the Chinese restaurants use for their teriyaki. Flank or skirt steak is what I'm thinking. Just cut off some thin strips against the grain and do the same as what I did with the chicken tenders. Probably marinate the steak overnight.
Anyway, I'm starting to babble now. It was really good. If you wanted to try it, I have a homemade fried rice recipe that is killer! Let me know if you want it, and I can link you to it.
^^^ report back with the results!!! ^^^
It came out awesome. Easy and quick too. Just pound out some chicken tenders in a zip lock baggie. I used a snack size bag, it is the perfect size to pound the tenders. Then marinate them in some teriyaki sauce (I didn't have time to make my own, so I used a store brand - probably better if you make your own). Then I threaded them onto some skewers which I had soaked for a while and cooked them up on the grill, a few minutes for each side, while basting with the sauce.
I think I'm going to try it with beef next. I've been wondering what kind of beef cut the Chinese restaurants use for their teriyaki. Flank or skirt steak is what I'm thinking. Just cut off some thin strips against the grain and do the same as what I did with the chicken tenders. Probably marinate the steak overnight.
Anyway, I'm starting to babble now. It was really good. If you wanted to try it, I have a homemade fried rice recipe that is killer! Let me know if you want it, and I can link you to it.
good to hear!
I was gonna say 'flank' because you would want the meat to stay on the skewer & not be toooo tender that it rips or falls apart as it's cooking. thanx for rice recipe, but I'm only a fan of brown rice.
^^^ report back with the results!!! ^^^
It came out awesome. Easy and quick too. Just pound out some chicken tenders in a zip lock baggie. I used a snack size bag, it is the perfect size to pound the tenders. Then marinate them in some teriyaki sauce (I didn't have time to make my own, so I used a store brand - probably better if you make your own). Then I threaded them onto some skewers which I had soaked for a while and cooked them up on the grill, a few minutes for each side, while basting with the sauce.
I think I'm going to try it with beef next. I've been wondering what kind of beef cut the Chinese restaurants use for their teriyaki. Flank or skirt steak is what I'm thinking. Just cut off some thin strips against the grain and do the same as what I did with the chicken tenders. Probably marinate the steak overnight.
Anyway, I'm starting to babble now. It was really good. If you wanted to try it, I have a homemade fried rice recipe that is killer! Let me know if you want it, and I can link you to it.
good to hear!
I was gonna say 'flank' because you would want the meat to stay on the skewer & not be toooo tender that it rips or falls apart as it's cooking. thanx for rice recipe, but I'm only a fan of brown rice.
That's what I was thinking too. Probably flank steak would be the best. I'm definitely going to give it a try! I'll let you all know how it turns out.
I love garlic bread. Especially with melted mozzarella cheese on it.Last night we had homemade chicken soup & biscuits. Tonight will be spaghetti & meatballs, salad, & garlic bread.
^^^ report back with the results!!! ^^^
It came out awesome. Easy and quick too. Just pound out some chicken tenders in a zip lock baggie. I used a snack size bag, it is the perfect size to pound the tenders. Then marinate them in some teriyaki sauce (I didn't have time to make my own, so I used a store brand - probably better if you make your own). Then I threaded them onto some skewers which I had soaked for a while and cooked them up on the grill, a few minutes for each side, while basting with the sauce.
I think I'm going to try it with beef next. I've been wondering what kind of beef cut the Chinese restaurants use for their teriyaki. Flank or skirt steak is what I'm thinking. Just cut off some thin strips against the grain and do the same as what I did with the chicken tenders. Probably marinate the steak overnight.
Anyway, I'm starting to babble now. It was really good. If you wanted to try it, I have a homemade fried rice recipe that is killer! Let me know if you want it, and I can link you to it.
good to hear!
I was gonna say 'flank' because you would want the meat to stay on the skewer & not be toooo tender that it rips or falls apart as it's cooking. thanx for rice recipe, but I'm only a fan of brown rice.
That's what I was thinking too. Probably flank steak would be the best. I'm definitely going to give it a try! I'll let you all know how it turns out.
Soooooooooooo..........?????
Okonomiyaki
Okonomiyaki
What is that? Pictures please.
Okonomiyaki