![Sad :(](./images/smilies/icon_sad.gif)
I do want one, though
![Popcorn :pop:](./images/smilies/popcorn.gif)
http://lifehacker.com/5350455/build-a-b ... r-under-50" onclick="window.open(this.href);return false;mac5155 wrote:I do not have a smoker![]()
I do want one, though
Yeah, I normally grill all my chicken, so I'm sure that's not the preferred method for thighs.count2infinity wrote:chicken thighs are my favorite piece of the chicken (on par with wings if done correctly)
Totally agree. I pretty much exclusively buy chicken thighs when I’m buying chicken. They’re richer and tastier than breasts. Cheaper too. They’re easier to grill if de-boned, but they are perfectly capable good results when grilled; in fact, I believe thighs are better on the grill than breasts because the richer meat is likely to dry out from the dry heat.count2infinity wrote:chicken thighs are my favorite piece of the chicken (on par with wings if done correctly)
Shyster, if you don't mind me asking; where do you get your Asian ingredients? I have a strong preference for the flavors of Southeast Asia and the Malay and Indo regions. (I actually had phở Chín Nạm Gầu Gân Sác for lunch today.) However, markets - even here in Los Angeles - are hard to find. I know of a few great Japanese markets, a couple so-so Vietnamese markets, a couple Thai markets, and.......... that's about it. I'd love to be able to get more than one or two brands of sambal, for example.Shyster wrote:My last batch of boneless thighs was marinated southeast-Asian style in a marinade comprising fish sauce, oyster sauce, medium-sweet Indonesian soy sauce (kecap manis sedang), garlic, and onion. Very tasty. I served it with steamed short-grain rice, grilled onions, and kimchi.
Sorry, but I actually bought the stuff at a local pan-Asian market that opened on the McKnight Road corridor here in Pittsburgh about a year ago. It’s creatively named “Oriental Market.” Based on my admitted incomplete knowledge of Asian-Pacific sauces and ingredients, I do believe it has a decent selection. For example, there’s an entire aisle of soy, oyster, fish, and shrimp sauces and pastes from more than half a dozen countries. I have no idea what half of the stuff is, let alone what to do with it. Every time I go in I try to buy at least one mystery item with no English on the label. It’s the only place I know of where I can get kimchi by the half-gallon jar.tifosi77 wrote:Shyster, if you don't mind me asking; where do you get your Asian ingredients? I have a strong preference for the flavors of Southeast Asia and the Malay and Indo regions. (I actually had phở Chín Nạm Gầu Gân Sác for lunch today.) However, markets - even here in Los Angeles - are hard to find. I know of a few great Japanese markets, a couple so-so Vietnamese markets, a couple Thai markets, and.......... that's about it. I'd love to be able to get more than one or two brands of sambal, for example.
there is never a bad time for scallops.shmenguin wrote:just cooked scallops for the first time...got 9 medium sized ones, dried them, salted them, dropped them in the stainless steel pan medium high heat with olive oil, flipped them after 1-2 minutes, lowered the heat, added some butter and basted them for another 1-2 minutes.
good freaking lord were they delicious. i'm pretty sure scallops are made of sugar. there's no other explanation how they can taste like they do. it should be a crime to deep fry those things.
Wrapped in Bacon on the grill is my current favorite but iI may try the method outlined above.canaan wrote:there is never a bad time for scallops.shmenguin wrote:just cooked scallops for the first time...got 9 medium sized ones, dried them, salted them, dropped them in the stainless steel pan medium high heat with olive oil, flipped them after 1-2 minutes, lowered the heat, added some butter and basted them for another 1-2 minutes.
good freaking lord were they delicious. i'm pretty sure scallops are made of sugar. there's no other explanation how they can taste like they do. it should be a crime to deep fry those things.