- May 23, 2005
- 63,609
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- Aug 23, 2019
- 4,723
- 12,989
chicken adobo
- Oct 13, 2001
- 160,821
- 142,664
Get them fried hard / extra crispy especially since they have to travel in a container that encourages sogginess.
What is YOUR method in making Adobo?
chicken adobo
- May 23, 2005
- 63,609
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excellent placement of the edible garnish
chicken adobo
lawdog1
Supporter
- Sep 14, 2000
- 60,147
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This what I got going...
View attachment 2561576 View attachment 2561590
Sort of Caprese salad, Vegetable Chowder and Garlic Bread.
- Oct 13, 2001
- 160,821
- 142,664
Were you good in Geometry?
lawdog1
Supporter
- Sep 14, 2000
- 60,147
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- Apr 30, 2010
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Since ya'll brought up cheese and korean food there's this spot named bbq21 in fairfax,va that sells korean bbq ribs and cheese. Saw the rave reviews then got it and wondered what folks were on about. Trash *** combo, ribs were more ketchupy than bbq. My girl was not thrilled because we were hongry.
*not my pic
*not my pic
- May 23, 2005
- 63,609
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no i cheated my way through that class
actually proud of the way i did it too
helped a couple my friends get through that class as well
- May 19, 2016
- 18,846
- 18,039
My man!
- May 23, 2005
- 63,609
- 50,740
clean the bottom of ur ovenI’ll
- Aug 23, 2019
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I'm usually tweaking the recipe and methodology since i don't make it often but i think it came out good this time
i marinated thighs (bone in) overnight in 3/4 cup rice vinegar, 1/2 cup soy sauce, 2T olive oil, garlic, diced chiles, 2T black peppercorns, 2T brown sugar, oregano
used a dutch oven and seared the thighs for a few mins in olive oil, then added the marinade + 1/2 cup of water. brought it to a boil then reduced heat and simmered covered for however long
i'll simmer uncovered next time because my dutch oven retains too much liquid. i had to take the chicken out and cook the sauce down towards the end
this was my first time making it with rice vinegar instead of white. it didn't have the zing of white but the flavor was good. i may try a 50/50 blend next time of white/rice
- May 23, 2005
- 63,609
- 50,740
wrong thread
- May 25, 2004
- 30,328
- 40,854
- May 23, 2005
- 63,609
- 50,740
burger looks good
minus the pickles
but why is the burger served in a bowl???
a metal bowl at that
and im a need to see
more done-ness to that bacon
- May 25, 2004
- 30,328
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yeah pickles were falling off.
it’s in a metal bowl because all our real dishes are in storage from corona.
Bacon is in there to flavor the greens, it would be better with smoked turkey IMO, but I’m not the chef.
- May 23, 2005
- 63,609
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did they cook the bacon first
then cook the greens and stuff in the grease after????
- May 23, 2005
- 63,609
- 50,740
hold up
i KNOW that aint american cheese???
my guy really going out like that???
i KNOW that aint american cheese???
my guy really going out like that???
- May 25, 2004
- 30,328
- 40,854
No, you just boil the greens with the bacon.
- May 25, 2004
- 30,328
- 40,854
hold up
i KNOW that aint american cheese???
my guy really going out like that???
why are you so bougie with the cheese?
American cheese is made for burgers. Au cheval uses American cheese god damn it.
lawdog1
Supporter
- Sep 14, 2000
- 60,147
- 72,626
Preach, brother.
- May 23, 2005
- 63,609
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- May 25, 2004
- 30,328
- 40,854
What cheese would you use in a burger?
- May 23, 2005
- 63,609
- 50,740
depends
on the meat im using
bun
and condiments
if just regular beef burger
2 slices of cheddar
- Mar 31, 2011
- 72,959
- 117,171
Def gotta cook off the bacon first and then throw the greens in the grease.
