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Cooking with 12oz

Discussion in 'Lifestyle' started by Are2, Feb 19, 2002.

  1. One Man Banned

    One Man Banned Dirty Dozen Crew

    Joined: Jan 9, 2013 Messages: 13,796 Likes Received: 2,581
    Yup, looks like what comes from a typical NYC food cart. I know what you're going for though, have a nice Afghani restaurant near me that serves up good stuff with good presentation and the rice is amazing. They do pumpkin puree on the side instead of the lettuce/white sauce mix.

    Ignoring the fact that it looks like the pot that went in the oven has a plastic top (?!) I see what you mean there. Fruit/nuts missing. I would just skip the oven and pretty much follow your recipe in the rice cooker or stove top, throw everything in together or add across cooking time depending on how much you want flavors to mix and how crunchy you want your nuts (yeah I said that). Also feel like I've seen before where the rice is made with stock, maybe in lieu of cooking it with meat in it? I love adding stock or other ingredients to rice as it cooks to make it more flavorful.

    So are you starting up your own food truck? A little Calighanistan style? Or would that be Afghanifornia?
  2. simon_kenton

    simon_kenton New Jack

    Joined: Oct 1, 2008 Messages: 74 Likes Received: 3
    does any one want to talk bbq .
    i work as a smoke chef
    so i smoke alot
  3. Hua Guofang

    Hua Guofang Dirty Dozen Crew

    Joined: Oct 29, 2013 Messages: 1,943 Likes Received: 463
    I have a decent shed out back that could fit a nice little meat smoker/curing room. Wife loves cured meats too....