KetarCome on upstairswe're having a partyRegistered Userregular
Good pho is a hell of a dish, no doubt. But if I hit a pho place that I know is using a nice crusty bread and good meats then I'm just as likely to opt for banh mi.
My wife just invited some friends over to watch the Emmy Awards on Sunday. She's going to make some Indian food, and I'm going to smoke a couple of chickens and make some hazelnut financiers and macaroons I think. Need to double check on the hazelnut ingredients, may need to audible to a sorbet or fruit pudding. If I have enough time tomorrow I'll also temper some chocolate and make some molded chocolates with a fresh mint ganache filling.
Has anybody ever done anything with calamansi limes? I know the juice is delicious, to the point that my wife bought two calamansi lime trees. They're looking good and flowering a bit, so I ned to think about what I can do with them other than amazing drinks.
Good pho is a hell of a dish, no doubt. But if I hit a pho place that I know is using a nice crusty bread and good meats then I'm just as likely to opt for banh mi.
My wife just invited some friends over to watch the Emmy Awards on Sunday. She's going to make some Indian food, and I'm going to smoke a couple of chickens and make some hazelnut financiers and macaroons I think. Need to double check on the hazelnut ingredients, may need to audible to a sorbet or fruit pudding. If I have enough time tomorrow I'll also temper some chocolate and make some molded chocolates with a fresh mint ganache filling.
Has anybody ever done anything with calamansi limes? I know the juice is delicious, to the point that my wife bought two calamansi lime trees. They're looking good and flowering a bit, so I ned to think about what I can do with them other than amazing drinks.
They're used as a souring agent in Filipino food, so make some pancit?
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Hey
Hey Blake
Guess who's going to Hong Kong next weekend
:smugface:
Actually this smugface is a general smugface to everyone who isn't going to Hong Kong next weekend
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Pho is pretty awesome. However the last time I went to get some with my sisters family, my nephew ordered some kind of chicken platter. He was 10, so I cut him some slack and only stole half his food. (he was already done, btw) However, I wouldn't know what to order at a Pho place, if I couldn't get Pho.
Well, it's not like everything else on the menu is made of exotic ingredients you've never heard of before. Lemongrass chicken, pork, or beef on rice or rice noodles? Shrimp skewers? Spring rolls with pork and shrimp? It's pretty straightforward stuff.
Oh, I'm sure it is. But the place I normally go to has it's menu 100% in Vietnamese. And while I recognise and can point at the picture of Pho, I haven't got the slightest idea what else they sell, lol. It's not that big a deal, and I know I could ask the server, but really, I go for Pho. Buuuut, a friend of mine wants to take me to get some Indian food, and I've never had that so I'm looking forward to that.
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I roasted a chicken yesterday, mostly as per the instructions from earlier in the thread except I had it inside a dutch oven. It was looking a bit pale when it finished cooking, so I gave it a bit of a brown under the broiler. The chicken itself is damn tasty, but the potatoes, carrots and onions that were in there with it are to die for.
For those with access to BBC 4, Gordon Ramsay's Ultimate Cookery Course is actually pretty damn good for teaching the basics.
It is not on BBC America. But is available for acquisition through other means. I highly suggest it.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
ohman.
I just made great lunch!
Steamed leftover chicken breast (from my roast earlier this week), sauteed veg with thai spices, and some bean vermicelli. I thought it was rice, but it was actually green bean based! Topped with a normal soy based sauce.
ok so as mentioned yesterday, I bought and slow-cooked 2kg of pork ribs last night. They were intended to be taken to my friend's house as an ingredient in 'fake tamales' (don't ask). But apparently she and her whole family came down sick with something, so now I have a ridiculous* quantity of delicious pork sitting around. Over the next few days, I'm going to be documenting my attempts to eat it**.
Meal #1: just the pork, ma'am
served plain, fresh out of the oven with red chimichurri and a fennel and parsley salad
*well, ridiculous for one person.
** yeah i'm definitely gonna end up giving some away.
also, calling @Stale - should I shred it all now, or will it stay soft if I leave it on the bone? I'm worried if I take it apart now it will dry out too much overnight, but I'm not sure what will happen if I leave it.
yeah good idea. I'll see if I can find something airtight big enough to fit. I'm going to make wraps with a bunch of it asap, and I have some ideas for the rest which hopefully should work even if it dries out a bit.
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My wife just invited some friends over to watch the Emmy Awards on Sunday. She's going to make some Indian food, and I'm going to smoke a couple of chickens and make some hazelnut financiers and macaroons I think. Need to double check on the hazelnut ingredients, may need to audible to a sorbet or fruit pudding. If I have enough time tomorrow I'll also temper some chocolate and make some molded chocolates with a fresh mint ganache filling.
Has anybody ever done anything with calamansi limes? I know the juice is delicious, to the point that my wife bought two calamansi lime trees. They're looking good and flowering a bit, so I ned to think about what I can do with them other than amazing drinks.
those are little asian tacos
Satans..... hints.....
They're used as a souring agent in Filipino food, so make some pancit?
Hey Blake
Guess who's going to Hong Kong next weekend
:smugface:
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Satans..... hints.....
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Oh, I'm sure it is. But the place I normally go to has it's menu 100% in Vietnamese. And while I recognise and can point at the picture of Pho, I haven't got the slightest idea what else they sell, lol. It's not that big a deal, and I know I could ask the server, but really, I go for Pho. Buuuut, a friend of mine wants to take me to get some Indian food, and I've never had that so I'm looking forward to that.
Got some sweet lettuce and houmous at the ready for wraps.
8->
It is not on BBC America. But is available for acquisition through other means. I highly suggest it.
I just made great lunch!
Steamed leftover chicken breast (from my roast earlier this week), sauteed veg with thai spices, and some bean vermicelli. I thought it was rice, but it was actually green bean based! Topped with a normal soy based sauce.
nom nom nom.
Democrats Abroad! || Vote From Abroad
I'm catching a flight as we speak.
(if only)
Excited
I commute between these two locations and would like to stop for dinner sometime, rather than sit on I-5 in traffic.
What you want to do is get Arbys AND KFC, put the KFC inside the Arbys bun and go to town.
I'm looking for local gems, not corporate chains.
Speaking of that, have you tried Tat's Delicatessen in Pioneer Square? I'm not really a fan. For some reason, I prefer Royal Grinders in Fremont.
I have a friend, who is a rather small girl, that absolutely loves the Double Down. She just raves about them.
...and they're open until 11 PM on Sundays!? Truly awesome.
Meal #1: just the pork, ma'am
served plain, fresh out of the oven with red chimichurri and a fennel and parsley salad
*well, ridiculous for one person.
** yeah i'm definitely gonna end up giving some away.
then again it never sticks around much longer than 24 hours.
someone should make it a screensaver or something
This is puzzling and annoying since sweet is not a flavor I want with my chicken and dumplings.
Oh my god.
but I want to make wild passionate love to you
and your chicharones
Acceptable.