or Connect
New Posts  All Forums:

Posts by jc9394

Super hot charcoal with apple wood to add a bit of smoky taste.
 You are correct, I saw a few in mint condition in Ginza last year around 150,000 Yen but decided not yo get it because the additional lens will cost me in the future.  I better stick with Nikon and Fuji for now until digital medium format back come down in price.
 This is still my dream camera...
Did you tried this with tilapia?   http://www.mamawangskitchen.com/sichuan-spicy-fish/
Tung Sol BGRP 6SN7GT single tube (around 100 hours) - $150
It is Cantonese fish dish, that is usually my go to way of cooking fresh fish. Try to slice some shiitake mushroom and small amount of ground pork and put it on top of fish.
Yeah, cooking in rental kitchen is very hard. Sous Vide helps a lot and make it much easier. That was one meal for first night for 10 adults and 6 kids. The rest of meals goes downhill pretty fast, I think I have at least few liquid meals.
Did some easy meals last week during skiing trip.
They do slice that steak like butter, think money is well spend compare to vintage tubes.
New Posts  All Forums: