riba
Senior Member
Yes, that would make me happy
Yes, that would make me happy
Honestly maybe it was just dumb luck. Used a large thick s/s saucier at medium heat to set it and then added more butter and oil. Low heat with diffuser for the steaming. I’m sure it will turn out very differently next timeThat’s amazing. I’ve attempted tahdig several times and always ended up burning it. What did you do?
Nice Masamoto there.. Suji I presume?Pork roast with spuds, red cabbage and gravy.
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Thanks, I like it. It's a 240mm Suji from around 2012. Works well for me in my small home kitchen.Nice Masamoto there.. Suji I presume?
The embassy will be in touch shortly regarding your honorary Danish citizenship..Danish sourdough rugbrød BLT with home-made bacon and onion jam.
It’s a **** quick photo but it tasted awesome: Chongqing turkey wings (didn’t buy the dried chillis for display/aroma but improvised with a light bit of chilli flake as my wife doesn’t love too much heat anyway)Awesome! Love seeing Chinese dishes made from thanksgiving leftovers—my family’s limited to turkey jook and turkey fried rice. Might need to steal your idea for spring rolls, brilliant!
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