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MarcelNL

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having a propane burner that size/heat your wok will not need to be stored at all...;)
 

DitmasPork

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You living in the city? I was born in Brooklyn. Very happy to be down in the land of warm now, especially as I'm putting together my outdoor kitchen.
Where in Brooklyn were you born? We live in Brooklyn, been trying to get to Hawaii for the last year to visit my parents, to commandeer the backyard grill.
 

BazookaJoe

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Where in Brooklyn were you born? We live in Brooklyn, been trying to get to Hawaii for the last year to visit my parents, to commandeer the backyard grill.
The hospital is no longer there... Evangelical Deaconess Hospital, Chauncey Street. My father's family lived in Brooklyn, my mom's was from Queens.
 

Lars

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I like the salad. What did you put on it? Lemon juice and olive oil, maybe a spice?

I don't know what Fesenjoon is? I googled it but I still have no idea.
Yes, that's it - lemon juice, olive oil and dried mint.

Fesenjoon is a stew with walnuts and pomegranate molasses. Mine has chicken, but it can also be made with eggplant.
 

YumYumSauce

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Sushi practice
 

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RDalman

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Not really food but related cooking maybe. Last couple of days I found my boiler can cook some goodie charcoal. Simple ~10l old floor-oil bucket with some holes punched. I might even give up the idea of building a oildrum charcoal retort as this way the heat is put into the house heating system😅
 

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Lars

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First try at Neapolitan pizza.
Should have listened when I read that you should drain your fresh mozzarella, it came out a little soupy, but very delicious.
I might give it another go later, since I made extra dough in fear of screwing up..
IMG_1679.jpg
 
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