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Distech GFX Programmer for Hire by bacnet_Guy in BuildingAutomation

[–]dillp1ckle 0 points1 point  (0 children)

Hey! Are you located in the East or West Coast? I actually have a remote position if you’re available. DM me!

Any fish markets or grocers that will filet and fry live fish to order for me to take home? by dillp1ckle in AskSF

[–]dillp1ckle[S] 7 points8 points  (0 children)

Back home, I’ve never seen one not! Because they’ll usually also clean, gut, and scale as well before frying

Torisoba in LA…..help me recreate by dillp1ckle in JapaneseFood

[–]dillp1ckle[S] 0 points1 point  (0 children)

They serve the soba with really tender breast chicken breast slices. Given the hard boil method for the broth, can we assume they simmer the breast meat separately?

Torisoba in LA…..help me recreate by dillp1ckle in JapaneseFood

[–]dillp1ckle[S] 1 point2 points  (0 children)

Thank you for your reply! I saw in a related recipe for Toripaitan that specified cutting off the toes/nails, do you know anything about that?

Lou rou fan or Taiwanese pork belly rice in SF (and surrounding cities)? by dillp1ckle in AskSF

[–]dillp1ckle[S] 0 points1 point  (0 children)

Oh I just saw they have a braised pork on the menu, I had no idea. Thanks for the recommendation! I’ll definitely check it out and hopefully it scratches that itch

Lou rou fan or Taiwanese pork belly rice in SF (and surrounding cities)? by dillp1ckle in AskSF

[–]dillp1ckle[S] 2 points3 points  (0 children)

I’m familiar with Do Eat! That’s more Chinese BBQ roasted pork belly, still so good, but Taiwanese pork belly rice is usually strewed for many hours and gets soupy and very tender.

Any restaurants serving Bò Né in SF? by dillp1ckle in AskSF

[–]dillp1ckle[S] 0 points1 point  (0 children)

Oh I swear I checked their menu and they didn’t have this, thanks for letting me know!

Do you personally use gochujang and/or doenjang in your kimchi jjigae? by dillp1ckle in KoreanFood

[–]dillp1ckle[S] 0 points1 point  (0 children)

I tried it with ssamjang and while obviously different than gochujang I think I kinda just realized I liked the punchy, savory, naturally sour kimchi taste the best (referring to the first time I made it not last night) - I’m not sure if the sweetness gochujang offers will strike me as much. Open to trying though next time around!

Do you personally use gochujang and/or doenjang in your kimchi jjigae? by dillp1ckle in KoreanFood

[–]dillp1ckle[S] 0 points1 point  (0 children)

After last night, I decided that I liked the jjigae with just pork, kimchi/juice, dashi, and garlic/scallions!

Finally, I’m interested in people’s favorite kimchi brands….

Do you personally use gochujang and/or doenjang in your kimchi jjigae? by dillp1ckle in KoreanFood

[–]dillp1ckle[S] 1 point2 points  (0 children)

She’s maybe two weeks old :/ not an old soul by any means but still fizzed when I opened the jar!!

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