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Last Active
  • Re: OT - In Your Opinion, What's the Best Live Music Record of all Time?

  • Re: Joe Tisserie

    Hi there! One of the Reprobates here! So far, direct only, but at wildly different temps to achieve different results. Haven't see the need for indirect. Would be difficult to set up as well.
  • Re: Chicken Parmesan

    That looks incredibly good! Have to give that one a try. Thanks for sharing.
  • Re: If you could design your own Blackstone

    Better burners (to prevent burn through - I think it's just a matter of time), with a better design to get more even coverage of center cooking area with slight gap towards each edge (so you can easily bank cooked product). Slightly thicker plate steel. Size: No clue. Probably a bit bigger than the existing size in each direction, so 42"x 24" minimum. A slightly larger trough in front to catch drippings. Stopper at the end beyond the hole.
  • Re: Chinese shouldn't be intimidating.. Simple meal with pictures for those interested.

    HeavyG said:
    SoCalWJS said:
    SoCalWJS said:
    SoCalWJS said:
    Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

    My apologies, I spelled that incorrectly.  It's Sambal Oelek.  Stuff is the chronic!  

    Image result for sambal oelek

    Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

    You could probably get by with that, but this has no garlic.  You could hold back on the garlic some if using that.  
    I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?
    Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic :) ).

    That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step  =) )
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