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May 28, 2009



In my "authentic" fried rice, I would never dream of using frozen veggies. ;-)

Maureen Potter

I have used frozen veggies for rice many times. Quick and dirty as my mother used to say. I never have rice on hand. Always cook it fresh and throw it in the freezer on a sheet pan. And I continually find out that all my "original" thoughts were had before by someone else!



Maple syrup is a great marinade! Try this with salmon: Mix 1/4 cup maple syrup, 2 Tbsp soy sauce, 1 clove garlic (minced), 1/4 tsp garlic salt and 1/8 tsp black pepper. Pour over 1 lb of salmon in a baking dish and marinate in the fridge for 30 minutes. Bake at 400F for about 20 minutes (until flakey). You can also add ginger to the marinade, which I usually do.


I actually made both of these dishes last night, and my kids gobbled it down. Thank you Karen--it felt like Verbatim was my own little Food Network!


I love making fried rice, though I don't have the freezer space to try the day-of method, so I have to plan ahead and make some the night before.

I feel super-stupid, but what are steak tips? What cut of steak are they the tip of? What other things besides fried rice do you like to serve them with?


I think this must be a Boston thing. I just confirmed this with my Whole Foods butcher: We call steak tips or sirloin tips the meat that comes from the belly of the cow, near the flank steak and skirt steak -- but the tips are more tender. All of these cuts need to marinate to tenderize them a bit. My other favorite marinade is here: http://verbatim.blogs.com/verbatim/2007/06/dinner_and_part.html

This was the first time I ever served steak tips with fried rice -- they go great with anything that any steak would go with, like potatoes.


Bostonian restaurant owner Ming Tsai just did an interview with Samantha Ettus of Obsessed TV but didn't mention the rice trick. Look delicious! Good stuff.

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