- Joined
- Nov 11, 2017
- Messages
- 418
- Reaction score
- 674
I cooked a filet on the grill tonight.
Your pie knife looks in need of a thinning and sharpening
FAST
Although I have never been to Thailand I have have come to like their food very much.
Today I made Gai Pad Prik Gaeng, Galem Plee Pad Man Pla with jasmine rice, fried egg and Prik Nam Pla.
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I bet your sous chef does all the work and you just take credit for itI've never been to Japan either, never stopped me
Is that a pig egg?Although I have never been to Thailand I have have come to like their food very much.
Today I made Gai Pad Prik Gaeng, Galem Plee Pad Man Pla with jasmine rice, fried egg and Prik Nam Pla.
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Yes it is!Is that a pig egg?
I made Japanese potato salad...All I ever want to eat is potatoes.
My wife used to be like that, indeed...All I ever want to eat is potatoes. They’re the reason I get up in the morning.
We have a REALLY excellent Japanese restaurant (errr, currently bento box takeaway) at the front of our apartment building, and my wife was musing a couple of days ago about how to get Masa to make some low-carb Japanese potato saladI made Japanese potato salad...
I love char siew! Could easily eat it 24/7.Jiro style Lite, 35 hydro noodles 72 hrs rest, 72 hrs aged paitan, miso tare, 4 hr slow cook cha siu, blacken scallion and shallot oil, garlic and pepper pasteView attachment 95151View attachment 95152View attachment 95153View attachment 95150
Awesome. Been looking for an excuse to buy more pork neck meat.425 until its burntish, thren 200-225 for as long as you like, 3-5 hrs is sweet spot for me
Awesome. Been looking for an excuse to buy more pork neck meat.425 until its burntish, thren 200-225 for as long as you like, 3-5 hrs is sweet spot for me
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