Thank you.
I am afraid this vessel cures my needs for local boating only. It's an 18' bowrider. But I might take you up on the snacks offer. 🙂
If you say so Tony. I always see your spreads and think how nice the presentation is. I already know how the flavours go but your presentation along with the others' make me jealous. (or is that drool?)
Bamboo salad:
Sliced bamboo
Cooking Oil
Salt
Green onion
Chili flakes
Smoked paprika
Sliced bamboo
Cooking Oil
Salt
Green onion
Chili flakes
Smoked paprika
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I live in Southern California for a reason.
We can go to sleep using a blanket when it's 78F.
My wife trained me on Japanese technique.
Color and presentation are very important. So, I work on that when I present the food on the table. And the rice bowl goes on the left side of the main plate/bowl.
IMHO, you eat as much with your eyes as your hands and taste buds. It should be a happy affair.
In exchange for that, I taught my wife how to arrange the silverware and glasses and to ALWAYS use a folded napkin -on the right side. I dunno why, but I guess traditional Japanese presentation must plan on them kimono sleeves to wipe your mouth.
(1) Neat divided pot... two sauces huh? I've never seen one like that.
(2) Fondue? Ou est le cheese?
(3) Looks like sukiyaki...
(4) What's in the sauces?
Frickin' Brilliant Fusion.
Where did you get the idea of using smoked paprika? We have the Spanish paprikas: smoked, semisweet and bitter.... but I've never used any of them with anything approaching East Asian cuisine.
I'd give you a million up votes for that combo. Is that fresh or canned bamboo?
All the nice spreads you guys post while I'm over here playing with bits and pieces. I've got 3 different sourdough starters in my fancy proofing box (literally a box with a seedling starter heat mat and an inkbird thermostat) and top round roast in the sous vide. It'll be finished over coals tomorrow but the bread is probably a week or so out. Can't wait to make my hybrid sourdough ciabatta. I'll be sure to eat it in moderation this go round 🤣
I need to stop paying attention to this thread.
I practive intermittent fasting so my eating hours start at 5:30PM and end at 10:30PM.. It's only 1:30 in the afternoon and y'all are making me hungry.
Oh, I got some of those controllers, one for humidity and one for heat. I used them for making lomo a while back.... but this time I'm gonna make a batch in the spring when i can just hang it in the garage (not too cold, not too hot, fairly dry ).
I practive intermittent fasting so my eating hours start at 5:30PM and end at 10:30PM.. It's only 1:30 in the afternoon and y'all are making me hungry.
Oh, I got some of those controllers, one for humidity and one for heat. I used them for making lomo a while back.... but this time I'm gonna make a batch in the spring when i can just hang it in the garage (not too cold, not too hot, fairly dry ).
Random links from the net, seem accurate, did not watch full videos.
Enough for most people to get the idea...
Jowar is sorghum, preferred in summer.
Bajra is millet or pearl milet, preferred in winter.
The flours are used in different versions of the thick roti, Gujarat State has a 'Bajra no Rotlo', look it up.
There were Tawa made of clay, with many holes, for making rotlo on wooden fires, some look like a sieve.
Both grains are part of our culture, there are dishes made from broken or crushed grains, even sweet dishes.
Bajra is millet or pearl milet, preferred in winter.
The flours are used in different versions of the thick roti, Gujarat State has a 'Bajra no Rotlo', look it up.
There were Tawa made of clay, with many holes, for making rotlo on wooden fires, some look like a sieve.
Both grains are part of our culture, there are dishes made from broken or crushed grains, even sweet dishes.
I'm thinking of corned beef soft tacos.... cabbage and cilantro... mayo, limes and chili sesame oil?
With a nice cold IPA...
With a nice cold IPA...
1. Most fondue pots have two chambers. Feel free to look it up.
2. Fondue really only means ‘dip your food’ Fondue in much of the world is a meal and is broth only.
3. I will have to look that up.
4. My broth is dark, salty, spicy, oily. Hers is often along the Tom Yum variety. There are no rules but you make it to season your meal, it’s not soup until the next day when you water down the leftovers.
Brilliant Tony?
Where did I get the idea? I guess I opened the cupboard and saw it there staring at me saying use me before I go all hard and you have to scrape me out.
Prepared bamboo comes in bags. This was a 1 lbs.
The green onions come from the balcony.
The dried chilies and oil come from Canada.
The salt comes from the ocean. Probably from Canada, we seem to have a lot of that around here.
7/10 if you have an Instantpot, you can do the same proofing on the yogurt cycle.
The Chinese style hot oil in a little bottle with that plastic tip you press to get a drop....
We'll see.... Wife wants to make some pork shoulder carnitas... daughter bought an 18 lb chunk that's sitting in our kitchen fridge.
We'll see.... Wife wants to make some pork shoulder carnitas... daughter bought an 18 lb chunk that's sitting in our kitchen fridge.