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  1. #106
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    Holy frack I love Pho. There's a place by me where if you aren't asian you get treated like shit. Which is kind of refreshing in a way. Could kill for some Tom Yum.
    I'm so adjective, I verb nouns!

  2. #107
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    Quote Originally Posted by GnipGnop View Post
    Holy frack I love Pho. There's a place by me where if you aren't asian you get treated like shit. Which is kind of refreshing in a way. Could kill for some Tom Yum.
    thats how most legit asian places are. thats why you always got to know a guy who knows the owners. then they treat you like one of their own.


    as for the tri tip just cook at a lower temp then blast the heat at the end to give it a nice coating. also let the meat sit out before you start cooking it. if you put it in right out of the fridge the internal temp will be alot cooler (obviously)

    pictures coming.

  3. #108
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    started off by making my own seafood stock. fish heads/parts + one of the seafood medleys.


    look how sexy that stock is...also note the eyeball. i ate that bitch. andrew zimmern would be proud.


    various goods.


    the sides prepared. and the seafood eagerly awaiting the boiling stock which i strained several times with cheese cloth.

  4. #109
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    close up of the seafood. epic find.


    cant have it, without it. the baby approves.




    boom

  5. #110
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    When I eat it the entire top of my bowl is covered in cilantro.. I fracking love it.
    I'm so adjective, I verb nouns!

  6. #111
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    yea those weren't mine. mine is always covered with a solid canopy of vegetation.

  7. #112
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    I read this entire thread on an empty stomach. Bad choice.

  8. #113
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    I can't wait until ILL starts his own thread like this. I'd rep him if he fab'd some carbon plates.
    I'm so adjective, I verb nouns!

  9. #114
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    Shit I want those to begin with.

  10. #115
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    a complete CF dinning set would be sick haha.

  11. #116
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    Complete with red carbon utensils for increased speed.

  12. #117
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    dont forget stickers too. +5 hp.

  13. #118
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    +5hp per sticker
    Don't bro me if you don't know me.

  14. #119
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    Not including handle cut-outs. You just turbocharged a fork.

  15. #120
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    His beer mug would have a blow-off valve.
    I'm so adjective, I verb nouns!

  16. #121
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    His dishwasher would have vtec.

  17. #122
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    My dishwasher runs a 9 flat in the quarter.
    Don't bro me if you don't know me.

  18. #123
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    Quote Originally Posted by penguinofsleep View Post
    cool thanks. just dont want to do something thatd ruin the taste or w/e.

    omelets sound good right now. pretty much made the traditional ones before, think im going to try a crab meat one sometime. any advice anyone?
    Yeah, ditch the yolks, and add bleu cheese. Also works with leftover crawfish.
    There's a good chance you've handled my ass-pennies. That gives me the edge.

  19. #124
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    now craving pho with no way of getting any... thanks.

    i love seafood and i really like pho, but just personally for me they are two things that i dont know if i would ever want served together. just something about having to have that beef broth for me.

    btw, you probably already know this, but when you cook the noodles, did you make sure the water never boiled? two of my co-workers are older vietnamese guys, one of which really enjoys cooking, and they've explained many of the intricacies of pho to me that i would have never known about or even figured out otherwise, even though ive been enjoying the occasional pho for a very long time now. the biggest thing he stressed was making sure you cook it so the water NEVER boils and the second it gets too hot, you put in cool water like crazy. i forget the exact process to make the perfect noodle right now though...
    even amongst most vietnamese or other south-eastern asians, most of them will acknowledge that making the noodles the right way is unbelievably difficult. go to any good pho restaurant in a place with a lot of vietnamese people (ie garden grove in CA) and the main guy/master cooking the noodles just right the those places almost always get a BIG paycheck.

    also i dont use fish oil, sriracha, or hoisin with my pho, but i definitely use those for the other food that i will often get with my pho. i do add this 1 type of pepper paste/oil to my pho sometimes though. ideally when i eat pho i have two little bowls, 1 thats more or less plain with just some of the little sprigs and pepper paste in it and another one with just a little bit of lime.

  20. #125
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    ohhhh i never new about this thread!

    well since one of my new years resolutions is to find the best carne asada burrito in sd, ima post some dank ones on here and rate them. haha.

  21. #126
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    I've never had Pho but there are a few guys in my office who are Pho phanatics. They eat that shit 4 times per week.

    On a side note, the lady cooked up some stuffed peppers last night. I heart me some stuffed peppers!
    When Obama took office, you were only paying $1.95 per gallon of gas...

  22. #127
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    ^four times a week would give you the most horrendous runs if you aren't used to it.

    as for the tri tip just cook at a lower temp then blast the heat at the end to give it a nice coating. also let the meat sit out before you start cooking it. if you put it in right out of the fridge the internal temp will be alot cooler (obviously)
    Will do, I was supposed to cook this last night but ended up working late. I'll try it tonight.
    Don't lose your dinosaur.

  23. #128
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    Quote Originally Posted by cramikid View Post
    ^four times a week would give you the most horrendous runs if you aren't used to it.



    Will do, I was supposed to cook this last night but ended up working late. I'll try it tonight.
    When it comes to meat, low and slow. And, of equal importance, always give it a 15 minute rest before hacking into it.
    There's a good chance you've handled my ass-pennies. That gives me the edge.

  24. #129
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    Mind if I share? Herb and yogurt marinated stuffed pork loin:







    There's a good chance you've handled my ass-pennies. That gives me the edge.

  25. #130
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    excellent work fellas.

    i thought i was doing good working at an italian restaurant but sadly that's where my expertise stops.
    for that pizza on the first page, you working with two stones or one?

    a second stone is worth the investment.
    No. I am fracking chill.

  26. #131
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    holy shit how'd i miss the pork loin!? looks epic.

  27. #132
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    Quote Originally Posted by sealice aka lone ranger View Post
    just the pizza, pasta, and rabbit.

    ok so my car is broken down and im stuck at home so lunch got interesting...

    homemade ch-ch-chicken fried steak and a roux based gravy made from bacon fat and chicken stock.



    w/ cheesy garlic mash taters
    fracking nom

  28. #133
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    bump to next page

  29. #134
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    fracking bump for christ sake

  30. #135
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    hurry the frack up i have new pictures

  31. #136
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    fffuuuuuuuu

  32. #137
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    Bump assist
    formerly sdstateskim

  33. #138
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    Ftw
    formerly sdstateskim

  34. #139
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    theres like a million posts on this page wtf

  35. #140
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    ....

 

 

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