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Posts by phatch

A vietnamese cold noodle dish, something in the bun thit style sort of, though more wrapped than slurped.   Marinade of garlic, lemon grass, green onion (bottom ends, save the tops for the table), ginger, fish sauce, soy sauce and a little sesame oil         Marinate then grill some thin pork chops and skewers of shrimp       Cut the pork thinly, serve over rice vermicelli, slice vegetables, thai basil, min, cilantro and with lettuce leaves for wrapping as...
For 6 whites, you want about 1.5-2 cups bechamel Plus the volume added by the cheese you use. Melt the cheese into the bechamel.    Ricotta would need a strong cheese helper to make it worth adding to the souffle. There's just not enough flavor to it. And where it's not a great melting cheese, it might settle out during cooking of a souffle. Remember, you're combining this with pretty bland things and then adding air. The cheese is the primary flavor.    The egg yolks...
As noted, they don't soften. toast and grind them as finely as you can. Dedicate a pepper grinder to them perhaps. 
This is my favorite wok right now.  http://www.amazon.com/IMUSA-Non-Coated-Chinese-Wood-Handles/dp/B00HZ0LP7U/ref=sr_1_8?ie=UTF8&qid=1401755825&sr=8-8&keywords=imusa+carbon+steel+14+wok   Walmart sells a cheaper version with plastic/resin handles. You can get the wooden one at Smiths, at least the one at the top of 33rd south. Not sure about the downtown one. 
There's a couple of possible reasons. But the most likely is you're trying to stir fry on a western  style stove. When meat sticks, it's usually because it's not done cooking. When it's done, it will release pretty much by itself.    The reason this matters for a stir fry on a western stove is that home stoves in the West don't have the heat output of the traditional cooking methods, or what you see in cooking shows or youtube videos. So you have to let the meat sit...
  Rolling goi cuon with some  Char Sui. The rice paper trays make things simple. 
The paste does restrict motion some. And you can sand with loose sand. But it's more efficient in more structured formats. The past provides some structure, but it's more a slow refining thing than aggressive.
I'll definitely have to try that place out.
It's a classic ramen broth and a similar broth is used for some of the fancier soups and hot pot type dishes in China. 
The diamonds don't wear out, but they come unbonded from the substrate. A diamond free to move will not benefit you in sharpening. 
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