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nervewrecker wrote:
Used coals this time.
meccalli wrote:Yeah it's the only way I get some wok hei going with rice on the stove, usually I use the ring stove outside with one of those valve gas heads, now THAT's heat. Once you can get the metal and oil to smoke point and keep it near there during the cooking process, that really gives the best flavor with chinese dishes.
pugboy wrote:Visited some friends this morning, they served some poncho de creme
Was like half and half pure condensed milk and puncheon
Gimme an instant headache and spoil the rest of my day yes
Keeshan Bachan wrote:Somebody anybody please help.
I need an accurate measurement to make the paste for 10 saheena rolls. Need this asap people
Duane 3NE 2NR wrote:Keeshan Bachan wrote:Somebody anybody please help.
I need an accurate measurement to make the paste for 10 saheena rolls. Need this asap people
http://caribbeanpot.com/saheena-with-gr ... o-chutney/
Keeshan Bachan wrote:Duane 3NE 2NR wrote:Keeshan Bachan wrote:Somebody anybody please help.
I need an accurate measurement to make the paste for 10 saheena rolls. Need this asap people
http://caribbeanpot.com/saheena-with-gr ... o-chutney/
Hi Duane this is not what I'm looking for. I'm speaking of the roll up dasheen Bush paste. Like using the leaves and pasting it and the rolling it in a long roll.
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