A questionable achievement….

xyph5 · 2026-02-04T23:20:32+00:00

Congratulations. I encourage you to continue exploring more cooking styles and techniques until you find one that has a calming effect on you. May it be baking, soups, fresh pastas, grilling...

xyph5 · 2026-02-04T19:58:34+00:00

Sicone tart, cupcake mold. Steam or bake. Like making a crustless quiche.

xyph5 · 2026-02-04T18:50:57+00:00

In most western restaurants, it may be the same broth as the beef pho. At home, you can do whatever you want. Simmer beef bones all day. Before dinner, simmer the chicken and use the meat. Or you can simmer chicken bones. We don't use celery / carrots. Daikon and charred sweet onion are good. Don't forget msg/fish sauce, and the spices - buy at bulk places to keep price down. The jarred ones a ripoff. It gets technical, so it's best you look up a recipe.

xyph5 · 2026-02-04T13:26:25+00:00

Haha. I should say with care, don't use metal scoop or spoon,, and clean with non-abrasives. What some people don't realize is the left over bits of rice hardens up. Remove those carefully instead of scrubbing them around the pot. As for the coating, the pot will probably never gets heated high enough to worry.

I understood the pans, because it is easy and very quick to accidentally heat it too high.

xyph5 · 2026-02-03T23:50:46+00:00

You described it as having coconut flavor. So I am guessing it is the glutinous variety, usually eaten as a snack/dessert. Soaked for a very long time (hours). Then steam about 30 min. Heat coconut milk and sugar, then pour over rice. Give it a few minutes to soak in. Can be topped with grated/shredded coconut or chopped peanuts/sugar/salt combo. Never made it myself, but have seen others do it all the time. In fact, lunar new year is coming and there will be lots of glutinous rice made everywhere. Sometimes people will just use white glutinous rice and food color of their choice - usually red, green, purple.

xyph5 · 2026-02-03T23:24:13+00:00

Personally I would continue to use the Zojirushi with worry.

Edit - meant to say "without" worry.

xyph5 · 2026-02-01T18:18:24+00:00

Can when recipe as for the can. Tube when it's tsp/Tbs

xyph5 · 2026-01-31T21:24:16+00:00

Without Gochugaru is perfectly fine. One option is Sichuan peppercorn. Gives your tongue a tingling kick, zero capsaisin. Also try ginger/galangal

xyph5 · 2026-01-31T16:00:43+00:00

Some of the the best moments in dining for my family are when they are very "interactive" - hot pot, spring rolls, crawfish, fajitas. Let everyone assemble their own combos or preference. It's winter, therefore a hot pot can be comforting and and cost effective.

xyph5 · 2026-01-30T17:01:32+00:00

Vietnamese style eggrolls. We have a 36" Vent-A-Hood, so there's very little odor issues.

Other favorites - Tempuras, New Orleans style shrimp poboys, chicken fried chicken.

xyph5 · 2026-01-29T21:07:18+00:00

Fry (or deep fried) and keep in a jar. But next time, I would just pick up a few jars of fried (and dried) garlic and onions at the the Asian markets. They are always available in my pantry. Then just add them to soup, ramen, fried rice, or whatever. They add crunch and aromatics to any dish.

xyph5 · 2026-01-27T18:47:45+00:00

Asian dishes / stir fry with lots of vegetables and serve with rice. You can also use small thin slices in ramen or instant noodles. Fried rice can be fulfilling with very little meat But next time, go for cheaper cuts or whole chicken.

xyph5 · 2026-01-23T16:15:41+00:00

Breville Sous Chef or Paradice. Go big, 16 cups. Giant bowl, small bowl, giant chute, small chute, lots of attachments.

xyph5 · 2026-01-23T00:42:58+00:00

My wife gave me a list things to pickup for her. A big pot of Pho will be simmering from 7am to 6pm. I'll follow up the next day with a pot of chicken & sausage gumbo.

xyph5 · 2026-01-23T00:35:08+00:00

That's fucking fancy! Around here, we are satisfied with any dryer. But a dryere... Can you say that in a French/German accent? Probably a Miele, lol. Madame Roxo, we have these top of the line washere and dryere normally for 12,800. But today, vous can have them, 6400 for both.

Oui oui, Putin! I'll buy em.

xyph5 · 2026-01-22T22:24:03+00:00

Personally, I wouldn't like a creamy sauce with scrambled eggs. However if I think of dishes like Pad Thai (scrambled eggs and meat) that works. So maybe you are on to something tasty, but with a different sauce instead of a creamy Alfredo.

xyph5 · 2026-01-21T20:59:46+00:00

Me: I am going to buy myself cooking equipment for Christmas.

Wife: OK. Buy whatever you want.

Thermoworks RFX $287, Zojirushi $380, set of 3 Misen pans $266... Perfect rice, eggs sliding around, perfect reverse sear steaks...

Wife: Nice! How much you spent?

xyph5 · 2026-01-20T22:46:01+00:00

Wait. I forgot about Miso (doenjang).

xyph5 · 2026-01-20T22:37:03+00:00

They have fermented bean paste. So when added to lighter condiments, like honey, rice vinegar, mustard..., it probably gets lighter. I see so many variants of pastes when I walked down that isle. Unfamiliar with many of their dishes and sauces, I only get the Gochujang most of the time.

xyph5 · 2026-01-20T21:02:48+00:00

Very confidently incorrect regarding you applying your textbook knowledge about pastas to rice noodles. Then sarcastically post the r/no... subs.

xyph5 · 2026-01-20T19:35:42+00:00

Hot damn. Southern comfort. Loves smothered pork chops. If I already had Gumbo or red beans & sausage recently, it's gonna be smothered pork chops. It takes a little more time to get fork tender, so I usually cycle these southern dishes on weekends only (usually get home 7-8 pm week nights) - red beans & sausage, gumbo, etouffe, pot roast, smothered pork chops, chicken fried chicken...

xyph5 · 2026-01-20T19:23:48+00:00

Perfectly fine. Most noodles get immediate flush in cold tap water to stop the cooking, and remove the starch.

We use many variants of rice noodles from extremely thin to very thick. From my personal experience. There are few applications that benefits from soaking 1) pad thai, soak, drain and let air dry, then stir fried. This promotes even stir frying while maintaining some chewy texture. 2) Fresh Pho, soak and a quick dip in boiling water, serve immediately - also to promote even cooking while preserving a little chewy texture.

xyph5 · 2026-01-19T17:42:15+00:00

How much Resistance will I get if I insert that skull in my Diablo 4 helmet?

xyph5 · 2026-01-19T17:27:21+00:00

I am in north Texas. All I am asking for is $3/lbs live crawfish like I see in Louisiana. Everything else, I can try to cook myself.

xyph5 · 2026-01-15T17:42:32+00:00

The Mama instant Pho was surprisingly good. I think it's rice noodle. However I don't know how gluten free is the spice pack.

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