Re: Noodles
Posted: Mon Jan 11, 2016 2:28 pm
Honestly, this is the way I usually prepare fish:
There is nothing new about me using marinades for beef, however. Beef for a stir-fry especially spends time in a marinade, almost always.
I'm planning on getting away from using cured meats as a stir-fry choice. Smoky is what I need! This winter I intend to learn how much smoked pepper in marinades might limit my interest in (craving for?) bacon and sausage.
Maybe, a smoked pepper marinade
even for tilapia, like in the picture but we are going just with the Zatarains and garlic salt for today's lunch.
I find marinades as very useful and requiring little of me beyond remembering to get the meat in there at the right time !
Steve
I should have included the bottles of Mrs Dash and onion salt. Variety is the spice of my life ! The marinade is the next step for variety and one I have tried only a few times.There is nothing new about me using marinades for beef, however. Beef for a stir-fry especially spends time in a marinade, almost always.
I'm planning on getting away from using cured meats as a stir-fry choice. Smoky is what I need! This winter I intend to learn how much smoked pepper in marinades might limit my interest in (craving for?) bacon and sausage.
Maybe, a smoked pepper marinade
even for tilapia, like in the picture but we are going just with the Zatarains and garlic salt for today's lunch.
I find marinades as very useful and requiring little of me beyond remembering to get the meat in there at the right time !
Steve