MKader17

Why not butter? And I forgot about garlic mmmmmm

Shrimp and scallops are the easiest to me. They have such good flavor they need very little.

K, maybe not all the burners on yours. Is that a searing burner on the right?

I would do the following. Only cook the shrimp big enough to not fall through the grate. Dry the off diligently. Dredge through a butter, salt, pepper, cayenne mixture. Throw them on a high heat grill for a couple minutes per side. To get the grill to high heat turn all the burners on, close the lid and leave it like that for 10 minutes. While cooking, don't go play with your tigers, stand by the grill. Make sure your beer is in hand and more than half full because you are not leaving. Do NOT let them overcook! Pull them and eat? You could put a wee bit more butter on them or something. If you don't over cook they will be awesome.

I'll have to follow it. I think the last screen shot is your best so far You have a good layout that would cater well to Android's material design

I assume I can also get green

The tofu will be REALLY plain without the sauce as I didn't tell you how to season it. But texturally it will be nice. I would bet you can get this locally: https://thrivemarket.com/thai-kitchen-green-curry-paste?fee=1&fep=1686&utm_source=google&utm_medium=pla&utm_campaign=Default%20Category%2CFood%2CFood%20%3E%20Meal%20Ingredients%2CFood%20%3E%20Meal%20Ingredients%20%3E%20International&utm_content=737628004003-Green%20Curry%20Paste&gclid=CjwKEAjwluetBRD98L639p35p0QSJACC8BlKIKUSzmZZWpBoz4lL2_P2tRXrrjU4ikv04hSZY7ZyMBoCCF_w_wcB It is actually an okay product. Considering how much other stuff I have you do that is an acceptable shortcut. Btw, most Thai restaurants are too lazy to make their own. It surely kicks it up a notch and can be much better, but there are a lot of steps already. On that note, I always also put Kaffir lime leaves in mine. I left those out as I know you can't get them where you are. I've only seen them one place locally, but they are always in my freezer. Kaffir lime juice is better than normal as well, but good luck with that, lol. I'd also use Thai Basil over normal...but don't expect you can get that and normal is a reasonable substitute. That's what we can get for red curry paste

The guy that I work with that has the same 2.0T Santa Fe as me just blew his engine with 82K..... EEEEEEEKKKKK

Never heard of galangal and I'm pretty sure we can't get lemon grass around here I may be able to get it if I go to the farmers market 45 min away as there is a larger asian presence. Otherwise, it sounds good. I may do the tofu one here, just to try tofu and see if I can get my wife to do tofu. It's not that she or I are against it, but I don't know how to normally prepare it so I'm not going to pick it up just because.

<---- This kind. But I'm willing to do that too.

What kind of loser doesn't make his own curry paste?!?!?!

Agreed, but I was on the internet, so I could be rude. The meal does sounds good, care to share the curry recipe?

Make her a salad and the rest of the fam something elseThat would be mean.Seriosly? I would have never thought that you would say that. Why? That is ridiculous.It is someone's birthday and you invite them over for dinner and then serve them a side dish as a main course? Insanely rude. You didn't say it was her birthday!

Make her a salad and the rest of the fam something else

He's talking about Sean fixed his bootable usb problem

Any woodworking router recommendations?

Dude, you're an idiot. If you buy a fire arm then your house loses its gun free zoning and criminals will be able to bring a gun on your property.You're better off not getting one so they know its a gun free zone and only bring something more manageable, like a knife.

I might have to grab something like that for the MIL

takes less time to sharpen than to go to the storeDon't have a grinder though

Since i'm in a question asking mood. I'm looking to sharpen/replace my lawnmower blade. I've been told by a couple of people that it is easier to buy new than waste time sharpening. Is whatever pops up on Amazon good enough? Going on a 21" Troy Bilt that has been a bad ass it's whole life.

Would I loose any ability to perfect my browning by using thinner cuts of steak? I realize it's much easier to overcook the center, but it would give me more surface area to practice on per dollar.

Holy shot snacks I need a stoker.That's GD brilliant. 10 seconds at 800? just flip it a bunch so it only heats the exterior. Butter bath first helps. That is how I use the egg... Flip it a bunch? Not just twice? Butter bath? Like melt some butter and dredge your steak through it? Shouldn't butter burn when you throw it on a 800°+ grill?

Would love to do that but want to master the browning first. If the egg is 105, at what temp would you pull the meat?

So even if it is a nice fatty steak I should use an oil? Any particular oil? Is it worth perfecting the open air sear or should I be putting the pan in the egg and doing a pan sear? Should I still use oil with a pan sear? Also, I was considering grabbing a stainless pan that I don't mind thrashing to do searing instead of a cast iron since the BGE can produce so much heat. any fat. I sold don't bother with a pan. Fixed?

Also, I'm looking for a soldering station, any suggestions? My former boss uses a Aoyue brand in his shop. He said it's cheap and really good. It hold temp, which is nice.