Thank you kindly for the recipe.
I always get an 18 kilo bag of Cambodian jasmine rice. Lasts me a while and the quality is perfect. We have a large distributor for the EU near our village that imports a large variety of Asian foods.
For orzo I mostly buy Italian brands. We eat it a lot, as flavored 'rice' or for instance in chorba, so there are a few bags in the cupboard all the time. Can be stored for a good while too.
Minced meat comes out puffy and great when you know your airfryer. I prefer airfryer over a grill pan. I like to use Orzo instead of long grained rice, but that looks perfect. How did you spice the meat if a may ask?
No, I like kbin.earth just fine.
Why? I am done in five seconds. Must be all the olive oil. Takes longer to wipe…
I call it...
Charcoal salmon with very good looking veggies and rice sprinkled with more charcoal stuff. I don't want to insult.
First of all, salmon skin on with some salt in a cold pan with a bit of preffered oil, heat it till you got a bit of coloration (turning white) on the side, turn it, leave it for a minute and if the browning on the skin is not to your likings (you can scrape with a knife to hear if the skin is crispy),...turn it again and leave it for 30 seconds on medium heat...and that is it, fish don't need much cooking. You had your pan on a too high temp imo.
Fuck...I just had a delicious dinner that wants to come out.
In the name of the holy spirit, George Carlin.
Snotty lovely snooty tooty