Cooking a Good Everything Else - Page 281 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Thanks, I'll try to get some of the baby shoots and see if they'll work

I make thai fried rice in a similar way: I'll start with some garlic in a hot pan with some oil (sometimes coconut oil) then I throw in an egg or two and then add day old rice, some golden mountain sauce, palm sugar, MSG & white pepper

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04-16-2017 , 03:29 PM

#7002

amoeba

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Join Date: Sep 2004 Posts: 20,431

What does that golden mountain sauce taste like?

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04-16-2017 , 03:35 PM

#7003

yimyammer

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Join Date: Aug 2004 Posts: 7,213

I'm all out so I cant give you a fresh impression but IIRC, its kind of a thicker soy sauce with some sweetness to it

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04-16-2017 , 03:44 PM

#7004

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Golden mountain is kinda like maggi plus dark soy to me.

Really super good in this recipe.

http://shesimmers.com/2009/04/burmes...tew-maybe.html

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04-17-2017 , 07:25 AM

#7005

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Making mojo pork and 5 racks of ribs for my birthday thing on Tuesday. I recently gifted a friend of mine with the blackstone pizza oven and I'm gonna use it to finish the pork in it. Will give a thorough review and hopefully pictures that night.

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04-17-2017 , 07:34 AM

#7006

joejoe1337

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Join Date: Jun 2007 Posts: 16,215

Anyone have experience with toasting dried pasta before boiling it? Read it in an article today but hadn't come across it before. Recommended?

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04-17-2017 , 11:55 AM

#7007

amoeba

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I only do that if I am making Fideua. Never tried it with regular pasta dishes.

https://thehappyfoodie.co.uk/recipes...lla-with-pasta

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04-17-2017 , 12:01 PM

#7008

Da_Nit

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I'm thinking amoeba should have his own thread, he's at a whole other level.

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04-17-2017 , 01:29 PM

#7009

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by joejoe1337

Anyone have experience with toasting dried pasta before boiling it? Read it in an article today but hadn't come across it before. Recommended?

Yeah I do this when I make rice a roni.

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04-17-2017 , 01:32 PM

#7010

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

There are a whole bunch of people here who are better than me. I just do pretty simple comfort food.

I do have a good memory though.

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04-17-2017 , 03:05 PM

#7011

joejoe1337

Carpal \'Tunnel

Join Date: Jun 2007 Posts: 16,215

So I thought that I'd give it a bash in the name of science.

Find a recipe of sorts that recommended drizzling a small amount of olive oil on spaghetti before coating and baking for about 10 mins.

After about 10 it started to smell ****ing delightful and started to harden and brown sightly.

I then cooked it normally, noticing that it stuck together far less than usual dried spaghetti. Upon finishing it looked pretty normal.

All in all it makes a noticeable difference. Still worse than fresh pasta but better than dried.

Excuse the presentation.

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04-17-2017 , 10:34 PM

#7012

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Rice fans,

I fried some...

It's no amoeba fare, but very tasty!

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04-18-2017 , 12:35 AM

#7013

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by El Diablo

Rice fans,

I fried some...

It's no amoeba fare, but very tasty!

This looks awesome!

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04-18-2017 , 12:55 AM

#7014

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Very very nice, what is the meat? Beef?

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04-18-2017 , 01:02 AM

#7015

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by El Diablo

Rice fans,

I fried some...

It's no amoeba fare, but very tasty!

What kind of rice did you use doesn't look like your typical jasmine. Any details on ingredients and prep would be appreciated.

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04-18-2017 , 01:03 AM

#7016

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Amoeba,

Yeah, some leftover short rib.

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04-18-2017 , 01:07 AM

#7017

amoeba

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Join Date: Sep 2004 Posts: 20,431

Haha, that's almost not fair.

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04-18-2017 , 06:31 PM

#7018

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

Sansaire owners, have any of you noticed warping on the unit body, particularly where the removable piece is? I took mine out of its container the other day to clean it, and saw that the back hatch bulges and no longer sits flush against the unit, and the filter on the base can fall out quite easily now. Fwiw i often do long cooks at high temps.

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04-18-2017 , 07:19 PM

#7019

El Diablo

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Join Date: Sep 2002 Posts: 70,770

DW,

Everyone has Anovas, bro!

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04-18-2017 , 07:37 PM

#7020

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

I actually just bought the Joule, I was cleaning mine to sell it! I bought the Sansaire at the time when the Anova, Sansaire and Nomiku all had just cleared their crowdfunding campaigns and it wasn't clear which was the superior choice (but that it prob wasn't the Nomiku), i def would have gone Anova if i had the chance back then again!

Some people def have Sansaires too though!

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04-18-2017 , 07:39 PM

#7021

samuri8

veteran

Join Date: Feb 2013 Posts: 2,061

I think Nomiku was the one on Shark Tank? I think the episode aired in '15 and I was surprised watching the rerun that none of the sharks had any clue what sous vide was. I'm pretty sure they secured an investment too.

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04-18-2017 , 07:41 PM

#7022

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

DW,

Quote:

Originally Posted by Daddy Warbucks

I actually just bought the Joule

Well played, sick comeback!

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04-18-2017 , 07:41 PM

#7023

yimyammer

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Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by Daddy Warbucks

please give us a review of the Joule once you've put it through its paces

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04-18-2017 , 08:16 PM

#7024

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,470

Well i not DW but i've got a lot of hours on my OG annova. Bought my GF the Joule for her birthday in march and im pretty impressed. It heats super quick, stores easily, and I really like the magnet on the bottom for smaller baths. I havent tried it on a big 4-5 gallon bath yet, but it really purrs in the smaller vessels

Im not a huge fan of having to get your phone out whenever you need to set it, but thats probably my ancient 35 year old brain shaking its fist at technology.

My annova has gotten louder and has a bit of a wobble so when it finally dies i will probably get a joule.

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04-18-2017 , 08:22 PM

#7025

yimyammer

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Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by Hoagie

Thx, I'll take all the reviews I can get. I'm curious about the joule but wonder how it will work on a plastic container I use to sous vide since there is nothing for the magnet to adhere to

I have the original Annova and it works like a champ, the only issue I have with it is the power connection is tough to attach and then seems unstable. My unit actually stopped working altogether and although I was well out of warranty, I shot Annova an email to see what they'd say and they snap replaced it (with a rebuilt unit but it works like a champ)

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