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  1. #121
    2600klub
    ǝƃuɐɥɔ ǝlʇıʇ ɥʇ01 ǝɥʇ ǝʞıl sı sıɥʇ ƃɯo ʎuunɟ ƃuıɥʇǝɯos ɥɐlq ɥɐlq ɥɐlq ǝɥ ǝǝǝǝǝǝǝlopuɐʌ puǝıɹɟ ʇsǝq s,poƃ ǝsɹoɥ ǝɥʇ sı ǝɥ ǝǝǝǝǝǝlopuɐʌ

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    Ok, so.. accidently edited your post with the soft shelled crab when i meant to quote it. this is what i get for checking the forums drunk and half asleep. i'll see what i can do about reverting it back in the morning. PM me or sonomaa about it tomorrow zet if you don't mind. muh bad, spaghetti-o

  2. #122
    Atheist Douchebag.
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    I'll put the picture back up but you lost privileges with the recipe.

  3. #123
    2600klub
    ǝƃuɐɥɔ ǝlʇıʇ ɥʇ01 ǝɥʇ ǝʞıl sı sıɥʇ ƃɯo ʎuunɟ ƃuıɥʇǝɯos ɥɐlq ɥɐlq ɥɐlq ǝɥ ǝǝǝǝǝǝǝlopuɐʌ puǝıɹɟ ʇsǝq s,poƃ ǝsɹoɥ ǝɥʇ sı ǝɥ ǝǝǝǝǝǝlopuɐʌ

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    i humbly request pictors of your dinner tonight, since yu said you were making liquid shell crab again

  4. #124
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  5. #125
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    I actually just forgot to take pictures. It was pretty damn delicious.

  6. #126
    The Optimistic Asshole
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    I need a BBQ baked bean recipe to go with my ribeyes tomorrow. Someone halp.

  7. #127
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    Quote Originally Posted by gt_killa View Post
    Just want to make some quick correction

    It's really important to have a nice clear broth when you making Pho. So after you Par boil the beef bones for 3 minutes, dump the water and bones in the sink and wash it with warm water. Do that for about 3 times.

    Spices are not optional. It's required. Peppercorns and coariander aren't the right spices either. To make a good pho, you'll need to roast funnels & Cinnamon stick (Saigon brand) before adding it to the stock, as well as star anise if you like its strong flavor. I personally dislike it because it's too overpower and kill the overall flavor.
    Minimal simmering is about 4 hours. And I would also recommend to use Oxtails (They're figgin awesome after 4 hours of simmering)

    And grilled chicken is a NO-NO D:
    Try beef chuck, rump, brisket or cross rib roast, you'll find them so much more satisfy...as well as raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced.

    And as far as veggie go, don't use the regular cilantro as it doesn't really fit well with Pho. Thorny cilantro (http://www.caribbeanseeds.com/culantro.jpg) is what you really want. You can find it at most asian market. It's essentially is the most important veggie to go with Pho ( And basil, bean sprout as you mentioned)

    I have tried a lot of hot sauce to go with Siracha but really nothing sit better with it than Siracha. You can also put an equal amount of Hoisin sauce & Siracha in a dipping sauce and use it to dip the meat. It's pure awesome.
    This is correct.

    Also, when ordering you're going to want to get Pho Tai. That's the simplest white man version, other variations can get a bit on the weird side.

  8. #128

    Quote Originally Posted by Churchill View Post
    This is correct.

    Also, when ordering you're going to want to get Pho Tai. That's the simplest white man version, other variations can get a bit on the weird side.
    Pssh, I love my pho full on tripe and all :D

  9. #129
    Bitchfist
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    Peach and peppers chicken with bacon potato cakes

  10. #130
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    Grilled Cheese with pesto and roasted heirloom tomato. And a Guinness.


  11. #131

    Nice glass, lol

  12. #132
    Ironing this Thread
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    I've always wanted to try gourmet grilled cheese. Never know which cheeses to try though.

    Big fan of the pesto.

  13. #133
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    Honestly just pick any cheese you like and run with it. It's hard to go wrong. Cheap food is cheap, trial and error, etc. That one was half mozzarella and half sharp provolone. Fresh Mozz makes it WAY better, but I couldn't get any. Been craving one for months and it was worth every calorie.

  14. #134
    Bitchfist
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    Wrong

    The only answer is Pepperjack

  15. #135
    I trusted Zet and this is what happened
    Eleven owes me $40 bucks

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    I'm a fan of Muenster, nice creamy cheese. Also Irish Cheddar is sharp and buttery.

  16. #136
    Ironing this Thread
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    The thing with grilled cheese is you want a cheese that melts right. Either way, I'll probably go the Gruyère or Gouda route.

  17. #137
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    muenster is the right answer, of course can mix it with other cheese, muenster just melt so well for grilled cheese.

  18. #138
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    reviving this thread!
    fucking huge pic
    Spoiler: show




  19. #139
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    That cake picture game me some diabeetus. Second picture is a bonmi? Always wanted to try one. Anyone have a decent recipe for knock-off General Tso's sauce? I'll even accept a decent bottled version. I haven't had any luck finding an acceptable recipe for this stuff.

  20. #140
    The Shitlord
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    I'm glad you necro'd this, because I'd like to use it to get some ideas, if that's okay. I'm looking at finally moving out, which means I'll need to learn how to cook. I need to anyway. Thing is, I'm a complete novice. I can do re-heating type stuff (frozen pizza, hot pockets, boxed mac n cheese, etc) but that's not real food and beyond that I have no idea how to even follow some of the recipes I've seen. With the Crohn's, I have some dietary restrictions. Onions and peppers are out. They do awful things to my guts. I don't enjoy super spicy food, for similar reasons. Milder spices are okay. I hate tomatoes. If I can't taste them and they're in a paste it's okay... but raw tomatoes make me gag. I'm allergic to peanut butter, and possibly shellfish. Aside from that... I like a wide variety of stuff.

    I'm pretty sure I have all the tools I need, and I know I can get all the ingredients. Thing is, when I read a recipe and see things like "simmer for 15 minutes" that just tells me to avoid that recipe because I don't know what simmer means. I have no experience at all.

    So does anyone have some suggestions for simple, easy recipes that I can start with to learn the basics?

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