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Dave wrote:My wife bought me one from pricesmart a year ago. Works well. For a family of 4, there are times two batches are required for one dish but no real issue there.
Breeze to use and you can get very creative and inventive with it.
pugboy wrote:i used the regular type with pull out basket like what pricesmart sells for over a year
xmas i got a ninja combo unit with grill function and it is a winner as you can cook a steak and it get heat from top and bottom
shogun wrote:Dave wrote:My wife bought me one from pricesmart a year ago. Works well. For a family of 4, there are times two batches are required for one dish but no real issue there.
Breeze to use and you can get very creative and inventive with it.pugboy wrote:i used the regular type with pull out basket like what pricesmart sells for over a year
xmas i got a ninja combo unit with grill function and it is a winner as you can cook a steak and it get heat from top and bottom
Thanks fellas.
That combo unit sounding sweet though.
BUG wrote:Want to cook some South East Asian food but can't find the following ingredients anywhere:
Fresh Coriander or Cilantro (not culantro or chadon beni), Fish sauce, REAL sesame oil (not soybean oil flavoured with sesame), chinese black vinegar, fever grass stalks
SMc wrote:BUG wrote:Want to cook some South East Asian food but can't find the following ingredients anywhere:
Fresh Coriander or Cilantro (not culantro or chadon beni), Fish sauce, REAL sesame oil (not soybean oil flavoured with sesame), chinese black vinegar, fever grass stalks
You should be able to get proper sesame oil and fish sauce in any decent chinese grocery, try Wing Sing,if you can't find the black vinegar just use rice wine vinegar. For the fresh herbs not sure but I have only seen chandon beni used on SE Asian food vs coriander.
What you making, base ingredients not far off from Gai Yang marinade but never really see sesame oil being used in SE Asian cooking so that throwing me off
SMc wrote:BUG wrote:Want to cook some South East Asian food but can't find the following ingredients anywhere:
Fresh Coriander or Cilantro (not culantro or chadon beni), Fish sauce, REAL sesame oil (not soybean oil flavoured with sesa8me), chinese black vinegar, fever grass stalks
You should be able to get proper sesame oil and fish sauce in any decent chinese grocery, try Wing Sing,if you can't find the black vinegar just use rice wine vinegar. For the fresh herbs not sure but I have only seen chandon beni used on SE Asian food vs coriander.
What you making, base ingredients not far off from Gai Yang marinade but never really see sesame oil being used in SE Asian cooking so that throwing me off
VexXx Dogg wrote:It's damn near impossible to find baby spinach in central (local). The imported bagged stuff went from 17 to 30 in a couple years so they could HTMC
De Dragon wrote:VexXx Dogg wrote:It's damn near impossible to find baby spinach in central (local). The imported bagged stuff went from 17 to 30 in a couple years so they could HTMC
I still buy from time to time , but i grow my own kale and lettuce.
VexXx Dogg wrote:De Dragon wrote:VexXx Dogg wrote:It's damn near impossible to find baby spinach in central (local). The imported bagged stuff went from 17 to 30 in a couple years so they could HTMC
I still buy from time to time , but i grow my own kale and lettuce.
That spinach tho - zero bitterness, I could eat that without any dressing at all
pugboy wrote:i thought the idea is for the little sting like in real arugula and watercressVexXx Dogg wrote:De Dragon wrote:VexXx Dogg wrote:It's damn near impossible to find baby spinach in central (local). The imported bagged stuff went from 17 to 30 in a couple years so they could HTMC
I still buy from time to time , but i grow my own kale and lettuce.
That spinach tho - zero bitterness, I could eat that without any dressing at all
pugboy wrote:i thought the idea is for the little sting like in real arugula and watercressVexXx Dogg wrote:De Dragon wrote:VexXx Dogg wrote:It's damn near impossible to find baby spinach in central (local). The imported bagged stuff went from 17 to 30 in a couple years so they could HTMC
I still buy from time to time , but i grow my own kale and lettuce.
That spinach tho - zero bitterness, I could eat that without any dressing at all
VexXx Dogg wrote:pugboy wrote:i thought the idea is for the little sting like in real arugula and watercressVexXx Dogg wrote:De Dragon wrote:VexXx Dogg wrote:It's damn near impossible to find baby spinach in central (local). The imported bagged stuff went from 17 to 30 in a couple years so they could HTMC
I still buy from time to time , but i grow my own kale and lettuce.
That spinach tho - zero bitterness, I could eat that without any dressing at all
Nah, for some dishes the neutrality and mild sweetness of the raw leaves work better than those with the peppery bite.
One of my favs is baby spinach, goat or feta cheese, cherry tomato, walnuts or cashews, cranberries or blueberries and a drizzle of a homemade balsamic reduction (doh worry about them bottled balsamic dressing). Don't even need meat with that. A big bowl and you'll lick it looking for more.
I like the other blends of greens when I'm having something with a dominant flavour - maybe grilled salmon or roasted chicken - a nice homemade vinaigrette is good here
pugboy wrote:had some food from the famous south pig place
certainly some of the worst i have ever eaten
unless all you want to eat is some stir fried onions and pepper
VexXx Dogg wrote:pugboy wrote:had some food from the famous south pig place
certainly some of the worst i have ever eaten
unless all you want to eat is some stir fried onions and pepper
I just watch the vids and realise it's strong marketing and inflated hype.
Eh wasting my time
pugboy wrote:a padna bought the nuwave one from hand arnold and it came with a temp probe which can shut off the unit when a thick piece of meat reaches temp so not over cooked , i think that is better
shogun wrote:pugboy wrote:a padna bought the nuwave one from hand arnold and it came with a temp probe which can shut off the unit when a thick piece of meat reaches temp so not over cooked , i think that is better
Just checked them out online. Nuwave Brio 4.5. Hard to find them though. Not even in stock on Amazon. But yeah, that is the unit to get.
Lol so them is ah next mistah chowz thenVexXx Dogg wrote:pugboy wrote:had some food from the famous south pig place
certainly some of the worst i have ever eaten
unless all you want to eat is some stir fried onions and pepper
I just watch the vids and realise it's strong marketing and inflated hype.
Eh wasting my time
I buy from a man on the link up, talk bout water tambo, I was real vex yesterdayRovin wrote:jes got home & i cooking\boiling ah pong ah tippi tambo
ah bored nuhboidanboi .....
VexXx Dogg wrote:So I made an infused oil today for a chicken roast tomorrow, but basically it's a garlic confit with a fuckton of rosemary. Everything getting used in the dish tomorrow. The oil for the base of the roast and then some dry rub - and the whole garlic cloves (in skin) for bruschetta.
Gawddamn the house smells amazing.
pugboy wrote:good for lamb tooVexXx Dogg wrote:So I made an infused oil today for a chicken roast tomorrow, but basically it's a garlic confit with a fuckton of rosemary. Everything getting used in the dish tomorrow. The oil for the base of the roast and then some dry rub - and the whole garlic cloves (in skin) for bruschetta.
Gawddamn the house smells amazing.
Try the same char sue mix on the grill, your mind will be blown!!nervewrecker wrote:I figured howntobcatxhbthe pot on fire.
Monster power next ontyebagebda
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