Posts by OahuAmateurChef

I can never understand how people can tell a swine flu from any other kind of flu just by a quick glance. It boggles the mind. Such inexpensive advertising for those that are profiting from this all. It's amazing how a few motivated...

I like the meat mixed with minced lemongrass, shallots, garlic, fish sauce, and a little bit of minced Thai chiles. Cooked medium, with a dollop of Sriracha and wrapped in a piece of lettuce. Spicy and so juicy this way.

Squalene (shark liver oil). That doesn't make it sound so bad, kinda like fish oil. Omega 3s right? I've heard bad things about squalene--controversy about it causing autoimmune disorder, sterility, and death due to cytokine storm. It...

Thanks for creating this thread. I've been wondering what to do with that tiny vial of saffron my parents sent to me when they went over seas. BDL's chicken marinade sounds like a great idea. I'm also considering some kind of frozen...

I could be wrong, but I get the impression that the OP was only interested in promoting her website and sharing this recipe wasn't particularly sincere. Anyone know where I can buy escabeche.jpg (43004 bytes)?

Keep the stone away from water unless it is completely, 100% at room temperature. I've cracked two that way. EDIT: Son of a gun the OP hasn't posted in over 3 years!:mad:

Which place makes your favorite green curry now? I really like the green curry at the Thai place in the Pearl Highlands food court. If only they'd serve something other than chicken. I'm willing to bet 99% of all Thai places here use...

My girlfriend just missed out on a sale on dragon fruit in Chinatown at $1.99 per pound. We went back the next day with $$$ to load up, but the sale was done and gone.:cry: I also wonder about the taste of Kiwanos. I see them year...

Wow, I don't think I've ever heard it put so accurate, yet to the point before.

The technique I use to make scrambled eggs is to first start off with the intention of making an omelet. Somehow ruin it and then be too embarrassed to serve it that way. . . then it's just a matter of doing the scrambling.:talk: