Smoked pork ribs tonight!
Smoked pork ribs tonight!
Food Paradise of Asia and the World, Singapore.
it is a coconut curry broth based noodle dish from South East Asia from countries like Malaysia and Singapore. It can be as spicy as you want it. The spicier the better.
The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soybeans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts
Stingray wing in a sambal chilli sauce barbequed in Banana Leaf, the unsung hero when talking about Singapore's cuisine. Forget Chilli Crab and get a sambal stingray.
Ok so my diets going to be on hold for a little bit after viewing this thread...
Welcome to Jersey!
Grease Truck sandwiches:
(I assume the Fat Beach was originally called Fat Bitch)
Fried Kool Aid:
(Not listed: Cheese Tits)
New Jersey is apparently one of the least obese states in the nation, so I'm curious what everyone else is shoveling into their pie-holes.
By the way, Hurricane Sandy might make some of that ungodly fried food diffuclt to find. The sandwiches are available wherever sandwiches are made, though.
Literally inhale your food as restaurant serves tastable gas
If you think a device that lets you inhale chocolate is strange, then here's some more strangeness for you. The concept of "inhaling food" is catching on, particularly with diners in Europe, and now one Canadian restaurant serves gases that "taste" like food, but without those pesky carbs, fats or calories.
This bit of kitchen alchemy comes courtesy of a device called the Le Whaf, created by French scientist and Harvard professor David Edwards, who was inspired by the aforementioned inhalable chocolate device. The Le Whaf is a large glass carafe with an ultrasound device at the bottom. When a liquid is introduced — like a consommé — the ultrasound waves agitates the liquid hard and fast enough it turns the liquid into gas. It's this gas that diners are encouraged to inhale through a straw.
Diners describe it as having a taste or flavor sensation without having the actual food itself. Chef Norman Aitken offers the gastronomic experience to diners at his Ottowa restaurant; he described it to the CBC:
"When you're smelling wine, same premise. Instead you're going to smell it. You're going to, essentially, inhale it leaving you with flavour on your sinus and palate," said Aitken.
Aitken's kitchen is using Le Whaf as a treat to diners along with their regular meals. The device is also reportedly popular in Europe, where customers describe having their mouths flooded with flavor as a way to ease the feeling of hunger leading to eating less.
Who knows? Perhaps Le Whaf and the inhalable food sensation it provides could be a solution in the battle with obesity. Diners can curb cravings and stay on top of portion control after getting a satisfying whiff of flavor — that's as long as people remember they actually do have to eat nutritious, real, chewable food at some point.
Then wtf does your link have to do with food?
And if you're talking about dangerous food, it's because it's dangerous, tastes good and sometimes intoxicating.
Ok, back on track then, it's time for BBQ.
I have two of these Kamado Pots(These aren't mine but are almost identical):
They are good for smoking turkeys etc, but i wanna have more room to do more ribs and brisket.
With the tiered racks i can do a half dozen full pork rib racks, but it's a hassle and it's hard to get them even.
So i'm looking at either purchasing a small prebuilt smoker/pit or building one of my own.
I've been looking around and i really like this size and design for my purposes:
Any thoughts, especially from members in our our BBQ states would be much appreciated.