A Quote by Redman

I'm sautéing emcees with fried rice up in the wok without the MSG and chopped celery. — © Redman
I'm sautéing emcees with fried rice up in the wok without the MSG and chopped celery.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
When I went to visit this rice cake plant, I hadn't realized how the rice cakes were made. As soon as I saw the molds of rice and how the heat pops it like popcorn, the light bulb went off. This is popped. This isn't baked or fried.
Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.
There are a lot of food choices in Kyochon, but I personally recommend the double fried chicken and the Soonsal series - deep-fried, boneless chicken breast strips coated in a special rice batter.
Nothing makes me happy quite like a boatload of freshly fried fast food, smothered in good old MSG.
Take 7 emcees put em in a line And add 7 more brothers who think they can rhyme It'll take 7 more before I go for mine And that's 21 emcees ate up at the same time.
When somebody tells me, 'The Source magazine had you in the Top 5 emcees,' I'm like, 'Okay, that's cool.' The other four may not be who I consider dope emcees.
Back in the days the great emcees made singles, had great shows, won battles, had all the girls and dressed fly. That¹s what I'm about...the total package emcees.
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
I have always stuck up for Western medicine. You can chew all the celery you want, but without antibiotics, three quarters of us would not be here.
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