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Posts posted by SmokeyTheBear
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Delete thread, ban user. Didn't realize there was another high thread.
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Welp, I just made another then
http://www.surlyhorns.com/board/index.php?/topic/664-high-2-the-mary-ja-wanna-chronicles/
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Here we can talk about marijuana and marijuana accessories.
What's your favorite strain? Tools of the trade? Tips and tricks. Or come say hi while high.
High!
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I'll start one
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Oh, high
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There is no right or wrong, just fun and boring. -Eugene "The Plague" Belford
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What the shit is going on here?
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4 minutes ago, Mack Tripper said:
This is a good list. I assume you mean kaffir lime leaves. I would add lemongrass (can be kept in freezer), gochugang, Thai shrimp paste, tapioca flour, Kewpie mayo.
Yes.
And good addition of lemongrass in freezer. Didn't think of that one in the freezer for some reason. Though it keeps a while in the fridge as well.
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4 minutes ago, Grandioso said:
^^^ I can't even.
Start deducting wall funds from the disability checks of the rust belt cucks that actually bought Trump's "Mexico will pay for it" bullshit.
His voters welcome self-immolation because they are depending on the libcuck tears to extinguish the flames. #4dchessbro
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And here I thought she looked exhausted from creating the milk for the butter.
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My allergists told me to shove this up my nose
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Deschutes downtown
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If you are doing chicken pho, I usually brown a whole quartered chicken in a pressure cooker, throw in the other ingredients, fill with water to the max line, and cook for 35 minutes. Strain, pick the meat off the bones and serve.
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If you want to add an extra layer to your homemade cocktails, I use a smoke gun to infuse different types of wood into the whiskey. My preference is cherrywood.
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Also part 2
I love this recipe to highlight fish sauce.
Some friends, wife and I took a cooking class from Jam from Thai-Fresh (highly recommend). I can't find her recipe but it was my favourite dish and something I make regularly. She added equal parts shrimp to the pork to this recipe and went heavy on the fish sauce. Use shallots instead of scallions. It's amazing.
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Also, I recommend using Vietnamese over Thai fish sauces. Especially if it's new to you. It's more balanced and a bit sweeter. Thai is somewhat saltier.
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1 hour ago, F250 said:
What are some of the ingredients y'all keep in the pantry? I have experimented with some sauces and pastes. Fish sauce isn't as bad as it sounds but it can get funky if too much is used.
Fish sauce, various Thai curries, chili oil, sesame oil, roasted sesame oil, various Asian vinegars, furikake, palm sugar, couple types of rice, rice flour, lots of coconut cream and milk, soy sauce, oyster sauce, hoisin sauce, sriracha. .
In the freezer I keep ginger, galanagal, lime leaf, and Thai chilies.
I also enjoy going to the Asian markets up at 183 and Lamar and just grab random stuff (roasted garlic/shallots/onions, noodles, sauces, etc).
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35 minutes ago, The Other White Meat said:
Pok pok wings any good or is it all hype?
Legit. Get them at Pok Pok's bar across the street, Whiskey Soda Lounge, and order some drinking vinegars.
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I don't create and write down recipes typically as I like to wing things to my tastes. A great Asian recipe site I reference from time to time is: Rasa Malaysia
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So......is the Earth flat or what?
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Subscribed. I love cooking asian food at home and focus heavily on Thai, Vietnamese, and Japanese. I don't know that I can offer tips but I'm definitely going to follow along.
I will say that Pho with a pressure cooker is suuuuuper easy. To the point that if I have all the stuff, I have no problem making it at home on a weekday after work.
Donald Trump 2018
in Cloak Room
Posted
It's kind of funny. For some reason I didn't know she just had a baby. So yeah, that joke took an inception level turn.