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rice cakes done by peeps who actually like rice are dense and have the texture of gnocchi, hth. nian gao, tteok, mochi
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Jul 16, 2021 17:53
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the korean is a straight calque of the english, "secret cowboy bones"
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Jul 25, 2021 10:39
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the actual cut looks 100% like cross cut rib portions introduced to korean peeps by mexican butchers in LA (called LA kalbi) so maybe they just wanted to avoid mentioning an american location
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Jul 25, 2021 20:47
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propane outside remember, fan death is part euphemism for suicide part excuses for co poisoning from hosed up propane and woodbur ing cooking and heatin setups
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Aug 8, 2021 00:50
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Kenny Logins posted:the distinction i've noticed is convection bake is bake + fan, which means more even cooking either somewhat faster or at somewhat lower temp or both. air fryer mode doesn't even need to preheat and is basically turbo convection bake. cook time is noticeably shorter and the end result is always "crisp" yah the higher end convection ovens nowadays are shovin in an air fry mode
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Aug 21, 2021 20:59
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you ever try koshihikari or gyeonggi rice jonny
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Aug 28, 2021 23:55
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Jonny 290 posted:i have not, looking them up now. neat yeah, if you're thinkin of it as pan-asian then jasmine and basmati is reasonable, but korean peeps its short grain or nothing. peeps will add millet or make the 3, 5, 7-ingredient rice (3, 5, 7곡밥: 5 ingredients is glutinous rice, millet, adzuki bean, black bean, sorghum) but they wont consider basmati or jasmine properly korean bob dobbs is dead fucked around with this message at 05:48 on Aug 30, 2021 |
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Aug 30, 2021 05:45
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most grains in a rice mix ive seen was 20, but they were doin poo poo like countin proso millet and pearl millet separately...
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Aug 30, 2021 07:01
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the rice hipsterdom that is possible is quite deep. can you find half-milled brown rice where you are? what about gaba rice, or sprouted rice? etc...
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Aug 30, 2021 07:23
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try foxtail millet (조) and rice
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Aug 30, 2021 07:38
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you can get a $5 dollar store knife to do this if and only if you sharpen and hone correctly. also sharpening is not honing. if you have no inclination to learn water stone sharpening what you want is a spyderco gizmo. honers are a commodity product difference betw knoves is how long they hold edge. if you wanna do knife tricks carbon steel knife is best for that but they are a fuckin pain in the rear end to maintain
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Aug 31, 2021 18:52
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as i said, if you wanna be doin knife tricks and poo poo w em you want a carbon steel knife and/or sharpen them weekly, but they are absolute little shits for maintenance only thing harder is ceramic. however, the way you sharpen a ceramic knife is to get a new knife and you prolly dont wanna be doin that for the every-month pace it takes to be doin knife tricks bob dobbs is dead fucked around with this message at 19:06 on Aug 31, 2021 |
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Aug 31, 2021 19:02
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also mineral oil. also the wiping needs to be done in literal minutes if you cut acidic poo poo. also cant use knife block or knife blocky dealios. also patina and derusting if necessary.
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Sep 1, 2021 02:48
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yah, all in all my carbon steel knife takes about as much maintenance as all my other knives put together, also w daily or every-other-day use
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Sep 1, 2021 04:40
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i tried someones dealio that was that w a marginally weaker magnet (smco magnet) like that and i basically couldnt get the knife off without way too much fuckin effort obnoxious amounts of force and knives dont mix imo. on the other hand these fuckin magnets were the size of your fist so maybe not that
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Sep 1, 2021 07:38
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more probably ikea sells different jank in a grand jank tributary vs The Great Source Of Jank
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Sep 1, 2021 07:53
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tangsuyuk uses woodear mushrooms. goes p well w everything. also lots of other different details but thats your searchword for korean-chinese sweet and sour pork
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Sep 12, 2021 03:27
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didnt you post about how you were this fuckin close to dyin and now you're going to eat fish and rice from now on
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Sep 12, 2021 04:05
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try 시금치국, ordinary 된장국, 김치찌게, etc etc the thing about korean food is that the actual ordinal-ideal meal, like the midwestern meat-and-potatoes or english meat-and-two-veg, is 국밥, or soup-and-rice (and the elided 3-12 side dishes). that's how korean peeps eat in the korean mind (they really did eat that way almost 100% of meals from 800-the 1990s). kbbq is fusion and export. this is highly compatible w weekday eatin. don't have portion sizes like peeps of joseon tho (  )
bob dobbs is dead fucked around with this message at 04:18 on Sep 12, 2021 |
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Sep 12, 2021 04:16
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Ellie Trashcakes posted:I will never not find it hilarious that pickle juice is the secret ingredient it means that but also an idealized type of meal
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Sep 12, 2021 05:25
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echinopsis posted:I honestly try to avoid cooking onions and garlic because I don’t want to risk smelling like i’ve been cooking or eating onions how can one peep be so rigorously and systematically wrong on absolutely everything
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Sep 16, 2021 01:39
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that one is just sugar and rice wine but its actually quite a distinct minority of uses of mirin where the quality matters a lot
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Sep 16, 2021 02:03
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there are some mirin forward simmer dealios where its worthwhile. but the lovely stuff is good enough for most teriyaki, forex
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Sep 16, 2021 02:50
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15 mins is a deec upper limit. baking soda is gods own tenderizer but if you leave it on for too long things get inedibly metallic
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Sep 16, 2021 05:07
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posted on same day. absolute lol
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Sep 24, 2021 08:07
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eat more rice. good for diabetes (good for gettin diabetes. gettin diabetes harder, in your case)
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Sep 24, 2021 09:09
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twice cooked pork samgyeopsal (plain slicin and grillin) idiosyncratic bacons (i like mala bacon) lechon kawali
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Sep 26, 2021 23:36
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this is the one who can't endure onions in his food?
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Oct 5, 2021 09:51
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the diner down the road used to do these onion dealios which were onions chopped to a rough chop, battered then deep fried which were pretty ideal for avoiding the batter-flaying action you get with an incompetently battered onion ring (or one with inadequate onions for the task, which i find is more common). that configuration always seemed pretty ideal for industrial production to me. too bad the diner got whacked by the roni
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Oct 5, 2021 23:47
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Jonny 290 posted:conde nast sucks but watching brad ferment things and bro out on bone app the teeth is awesome too bad the bon appetit management is a buncha racist little fucks
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Oct 6, 2021 17:17
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tastes good, melts not-like-complete-rear end, cheap. pick two for vegan cheeses
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Oct 12, 2021 06:07
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highly dry cheese like mature cheddar and parmesan: give up. also give up on cream cheese on the ither hand theres like 5 very good quesos on the market
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Oct 12, 2021 06:08
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maybe he thinks this is reddit or something echi this isnt reddit be less of a goddamn waste of space
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Oct 13, 2021 04:32
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its cognate to la1mian4
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Oct 13, 2021 05:51
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my usual postin enemy on my group chat moved back to korea so the time zones dont work well anymore
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Oct 13, 2021 17:12
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Kenny Logins posted:*squints* zero out of 7 huh thats "hell" in the background in korean. jiok
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Oct 16, 2021 23:28
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only its handwritten but not actually calligraphic and its got the advertising firm half-practiced fake spontanaeity to it which is, im guessing, why the writing could be interpreted as pronouncing "guh-ok", which is a tad obscure term for a really big house
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Oct 17, 2021 00:00
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thailand is the most autocondimentin place ive ever been to. archchancellor ridicully would be proud
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Oct 20, 2021 00:58
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i went to the chinese barber by my house and told the barber dude to use his best judgement and he showed me a photo of pangzai and another photo of some other chinese dude as two possible haircuts i could get i was p sure i wouldn't get my moneys worth for a haircut if i chose pangzais haircut so i chose the other dude but lol
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Nov 4, 2021 04:41
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| # ¿ May 13, 2024 10:53 |
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yospos is all one thread. let's talk about pittsburgh.
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Nov 4, 2021 04:48
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