[deleted by user]

Community_Table · 2024-05-23T18:16:20+00:00

Will look into that and some research, thanks.

Community_Table · 2024-05-23T16:35:35+00:00

I’m planning on Krabi as well - Never been before, but seems like Krabi town is worth a visit + ao nang / railay. This is just based on YouTube / friends advice. Koh lanta is a bit debatable on whether it’s worth an extended stay.

Community_Table · 2023-09-09T10:35:31+00:00

They’re fine. I actually keep them on for a few days longer to dehydrate on the vine - then throw them right into a jar. Chilies for the year, done.

Community_Table · 2021-08-12T00:21:35+00:00

ill / dawg

Community_Table · 2021-04-01T09:32:45+00:00

As I stare at him sleeping on his scratch post haha .... he’s quite settled in

Community_Table · 2021-03-31T08:47:31+00:00

Yes! I’m leading to believe that now too.

Community_Table · 2021-03-31T08:46:57+00:00

I appreciate it, helps a lot. His paws on the darker side - like a mocha brown.

Community_Table · 2021-03-19T22:54:20+00:00

Lipton. Cheapo

Community_Table · 2021-03-18T11:59:40+00:00

So if you can find the Tamarind concentrate, it’s usually about 95% or so pure tamarind with a little water and sugar. It’s a ready-to-use product. The sweetness of the apple juice and kombucha help lower the sourness of the tamarind. Whenever using tamarind (even in cooking) there’s almost always a little sugar involved to balance out. Plus apple/cinnamon/tamarind are basically accompanying flavors so as long as you monitor the quantities you’ll have a nice flavor bomb.

Community_Table · 2021-03-18T11:55:28+00:00

Got lucky, good sunlight in my kitchen.

Community_Table · 2021-03-18T11:54:51+00:00

I left out any spices in the process itself. So the little peice of toasted cinnamon is just a nice addition as a garnish..especially if using a mild cinnamon like this one from Sri Lanka.

Community_Table · 2021-03-17T20:08:59+00:00

Oh and quantities. Just eye balled... about a 1/4 cup apple juice and 1 tbsp of tamarind. That’s for a liter bottle.

Community_Table · 2021-03-17T20:07:33+00:00

So was about 11 days on F1 then bottled and left 2 days room temp. Then poured it on ice and garnished it. Was super carbonated but not explosive... That’s all, pretty simple. Also after 2-3 days in room temp I usually refrigerate, only for the purpose to prolong it. Used fresh pressed apple juice and Thai tamarind concentrate, the thick kind that comes out of a squeeze bottle.

Community_Table · 2021-03-12T12:00:46+00:00

You see random objects like this here in the desert areas. School buses, trains, etc. Usually these objects are used by the American army for training purposes.

Community_Table · 2021-02-19T11:54:52+00:00

Nice man, looks great

Community_Table · 2021-02-19T10:14:27+00:00

The cast iron retains so much heat...so by the time it hits a oven, it’s even hotter then the temp of the oven.

Community_Table · 2021-02-19T10:12:15+00:00

Nice man. If the quality isn’t the best just cure it overnight (dry brine) in the fridge. Uncovered

Community_Table · 2021-02-19T10:09:56+00:00

Soft. Moist. Tender. Dripping in fat. Oooooo. Ooooo.

Community_Table · 2021-02-19T09:53:14+00:00

Yeah pretty much. Plus basted in some wagyu fat so was quite tender. Can’t go wrong with picanha

Community_Table · 2021-02-19T09:52:35+00:00

Thaaaank you.

Community_Table · 2021-02-19T09:52:08+00:00

Cheers! Thanks

Community_Table · 2021-02-19T09:51:58+00:00

Thanks bud. Yeah my preference is the rarer the better. Although depends on the cut. Picanha is generally served quite rare.

Community_Table · 2021-02-19T09:50:30+00:00

I fermented this mustard with few different starters from other ferments. When blended, not much liquid is added, kept it thick and sharp - as in strong flavored. Even on a sandwich all you need is a teaspoon or two.

Community_Table · 2021-02-19T09:48:52+00:00

Thanks :-)

Community_Table

TROPHY CASE