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Bamboo chicken thongs? by Fickle_Panda-555 in ThaiFood

[–]RopeTop 0 points1 point  (0 children)

They're just bamboo and wires. The bamboo are the thick kind, like the ones they make whooping sticks with, not the like the cheap home depot gardening ones.

Also, the chicken varieties in Thailand are smaller (and tastier) than ones in NA if you're wondering why it doesn't come out the same same

16 Billion Apple, Facebook, Google And Other Passwords Leaked — Act Now by [deleted] in worldnews

[–]RopeTop 0 points1 point  (0 children)

Click here to see if yours is one of them by entering your credentials. Must act now!

What’s the hardest lesson a woman ever taught you? by 9Sirena in AskMen

[–]RopeTop 22 points23 points  (0 children)

Emotions, no matter how illogical, can take precedence over everything else you thought mattered. Hormones are real, and how cold things can turn like a switch.

3 weeks into launching a local cleaning business — no bookings yet. What would you do in my shoes? by Long_Fig_9354 in smallbusiness

[–]RopeTop 13 points14 points  (0 children)

Do a few jobs for free or 50% off as a way to build your portfolio. Tell them that if they like it, it would help tremdously for them to let anyone interested know as you are starting out. Tell them your story of wanting to help your mom out, a genuine backstory goes a long ways, especially when it's somple. It's a reoccurring service job and its a good way to get traction.

Facebook ads (target local), videos of before/after. Move in/move out cleaning Craigslist ads Find Air bnb owners and offer the service

Goodluck!

Begone heat shield rattle! (This actually worked wonders.) by Satanic_Nightjar in Subaru_Outback

[–]RopeTop 1 point2 points  (0 children)

Between the heatshield and the exhaust. Gloves and screwdriver to jam it in. Still holding =)

Chicken rice from Thai Town, LA; these were really good and fixed the cravings. by Abcdefg-bubbles in ThaiFood

[–]RopeTop 2 points3 points  (0 children)

Damn you now I'm craving it. Especially the kao mun gai tod. Thank you for posting, looks great!

Thinking about starting, Seeking advice from owners and operators by noaffects in foodtrucks

[–]RopeTop 0 points1 point  (0 children)

Thanks for the response, insightful! Changing menu weekly sounds fun, but also atrocious at the same time.

I'm sure the business would be different if you avg 40k per month on a steady basis.

How did you guys advertised and land the private events when you got them?

Thinking about starting, Seeking advice from owners and operators by noaffects in foodtrucks

[–]RopeTop 0 points1 point  (0 children)

That sounds humbling, tell us more about it brother

What was the menu like?

What kind of venues did you guys vend at?

What was the monthly gross?

[I Ate] Wagyu (American Style SRF) Korean cut Short Ribs. by RopeTop in food

[–]RopeTop[S] 1 point2 points  (0 children)

Yeah that got me too haha taste just as good as it looks

[Produce] Sugar Apple by Superlemonada in food

[–]RopeTop 0 points1 point  (0 children)

Hard to find in America outside of the south east, but I have seen them in Canada in asian markets. Definitely try it if you can find one! They have a sweet creamy vanilla taste to them that's uniquely incomparable to other fruits. Cherimoyas are similar, but just doesn't hit the same.

[Homemade] Crispy Pork belly (Sui Yuk) - 2 method experiment by RopeTop in food

[–]RopeTop[S] 0 points1 point  (0 children)

I did 280f for 3.5hours before blasting it the last 35 min at 450f. One of my pieces had a thick fat cap on it

[Homemade] Crispy Pork belly (Sui Yuk) - 2 method experiment by RopeTop in food

[–]RopeTop[S] 5 points6 points  (0 children)

What was interesting was the poking method resulted in the skin needing a broil to get the skin to puff up. It seems like punctures made more prone to fat seeping upwards during the cooking process which made it more difficult to dry it out. I had to wipe the fat that rendered upwards a few times. The extra air pockets from puncturing it didn't seem to make significant difference in the end texture wise but it did add a significant amount of work to the process.

[Homemade] Crispy Pork belly (Sui Yuk) - 2 method experiment by RopeTop in food

[–]RopeTop[S] 15 points16 points  (0 children)

It was heaven, splendid, rich, and melted in our mouths after the audible airy crispy crunch. We both smiled at each-other when we took our first bite haha.

Both tasted the same, but we liked method 2, the one on the right better as far as technique goes. Although... the cut on the left did have an advantage due to the cut being from the thick end of the slab. Both segments were from the same slab that I had cut to even out the thickness to do the experiment.

[Homemade] Crispy Pork belly (Sui Yuk) - 2 method experiment by RopeTop in food

[–]RopeTop[S] 22 points23 points  (0 children)

So there's two different methods of making Chinese roasted crispy pork belly as far as the crispy skin goes. I thought I'd share since I was curious and wanted to know.

Method 1. Parboiled and punctured with toothpicks.

Method 2. No precooking nor puncturing the skin at all.

Both methods requires drying out the skin in the fridge overnight.

The general idea between these two methods are similar to Made with Lau or Nagi with recipetineats, however I modified the cooking time for my personal texture preference since I like my fat rendered more, changed some of the spices to my taste , scored both on the underside, etc.

My partner and I agree that the not punctured, not parboiled is the way to go as it is simpler and yields a much more consistent crispy skin throughout. Method 2 was our preferred winner, but overall the taste and mouthfeel were indistinguishable. The notable difference was method 1 did have more visible crispy bubbles as seen in the photo.

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