rotuts

@JoNorvelleWalker thank you so much. I mean it Ill have Phantasmagoric Nightmares tonight for sure Crispy this Crispy that. how much oil do you use , and what do you do with the oil after a Fry ? that's my " Out "

@KennethT thank you for your insight Ill have to go back and try those cans again. Ill look into the U-T site thanks

to be fair , I was asking Google the wrong question Ive found some sites that were helpful to me so id though id save you some time if you are interested in this topic : https://www.templeofthai.com/cooking/about_thai_curry.php you can click on their links and get even more depth https://en.wikipedia.org/wiki/Thai_curry nice intoduction

another BTW ; as a sign of the times : when ever I google this sort of thing all I get ia mostly AMZN wanting me to buy the stuff. that's why Ive asked for help.

BTW in case you've never got a " Tub " of Thai Paste : this is what's inside :

In my town there is a new , outstanding Thai Restaurant https://www.ricenoodlethaieatery.com so Ive been interested in the various pastes curry pastes and chilli pastes available to me Maesri is a brand that I can get in Alston , Ranch 88 , near BOS. nice parking on Sunday morning http://www.maesribrand.com/Tubs.html and http://www.maesribrand.com/Glassjars.html I do know there is May Ploy and Mae Anong etc which is better or the best is not my concern I do know that the " Tubs " are much better than the little cans as its possible the little cans get heated to a higher temp etc so here is my question : Id likie to find a reliable site on the web that fairly discusses the different curry types and chili types I do have " Thai Food " https://www.amazon.com/Thai-Food-David-Thompson/dp/1580084621 I might dust it off ! Id like to learn a bit about the different types , independently of the brand I have , as there will be Masaman , Kaeng etc thanks for your help and BTW : this is what I have to work with so far : and Im looking foreword to it with your help

Mortadella no pistachios , please ! good quality Swiss ( nutty ) melted the egg and the sea weed wrap Im just mentioning it just in case

and Mortadella USA , not italian Italian has pistachios in it " God's Bologna [ USA vs ] ""

no , not no salt the salt is a variable that can vary. potato , not so much. and Im guessing you could fry a PC and have very little oil left on the chip

interesting. what are the nutritional facts for a truly home made potato chip ? thin cut from a fresh russet , skin still on, please ? deep fried , but with care ? before the Dose of Salt ? you would have potato , and some oil. with in reason , that can't be that bad, can it ?

And ill say so myself : if bulk perfectly cooked eggs are on your agenda : the result , as you have paid very careful attention to time and temp : has been pre-peeled !

a P.S.: I just thought of @Shelby and The Hunters Fowl or Venison : a doz eggs this way probably at lower temps to get the eggs perfect would make PotatoSalad Egg Salad Sands. for the Hunt and etc. very very interesting.

Outstanding ! I love it ! Id add this would work for PS or EggSalad for a day or so keeping the cooked eggs cold. for longer refrigerator life do your 18 eggs in the shell iPot or Steamed rapidly iced , dried off and put back in the refrigerator they last in their original casing for Some Time. not forever !

@TicTac I agree with you completely. this is about Tech of sorts making something then creating a Market for it w PC Hype , and HyperHype via the Thumb Typing Ultra Fast Media. UltraInvestors , not really betting their own money see a need for continued massive profits , as a continuations of their HedgeFund profits more for me now , possibly a bit for your in a bit. for me Im interested in the taste and the economics I think many things that seem complicated are not : I might recite the roster , but will not. what to eat less beef for 1 (#R^#@R% 2 ) $T)%T&#%R&#@ well , eat less beef ! synthetic beef will reach a steady point and only supply the Out to Brunch , as long as their are Ferns , and Large Green Potted Plant those that order an Egg White Omelette . but so interesting to follow

if only I could make smaller portions ! say 1/4 of an Rx. I do have a scale to weigh out the dry ingredients .....

for a small apartment with less say very limited space and appliances and no more that two mouths to feed exp Companioinns looks like the A2 + CSO would be very complementary.

and BTW , once the curiosity is satisfied its back to counting those Beans. FF is a very low margin business , and very sensitive to both price and traffic flows in the ' restaurants ' McD is testing this , I think , w an eye to keeping traffic in its establishments as high as possible.

""" We read that BM costs more than fast food beef "" BM costs more that mighty fine 85 % fresh ground beef , that's both delicious and of the quality that Im comfortable to cook rare at home : $ 11 USD // lb vs $ 7.50 // lbs. RocheBro's meat service counter , almost ground to order Beef is cut to order. this is the Achilles heel of processed plant fake beef. its cost. this is my personal data , collected over on the Beyond Meat thread.

does the box broil ?

no one has suggested that you couldn't get those calamari after the single bite of PLT apiece , w photo documentation to cleanse the palate. an Ice Cold Beer would be included w the calamari and perhaps fome jasmine or herbal tea.

Id look at it this way : if the LunchLadies go w a ' very sharp knife " cut the PLT in 1/2 , that's only 1/2 of a hit for each LL. of course , they would be given full credit each for a full hit. why not ?

my thinking that these are fresh , then added to the dish. they are not pickled. and have a crunch to them. and are very peppery. that's different than Hot as in chili peppers , such as thai birds. a few at a time are delicious and very noticeable

@kayb cured meats are going to cause problems consider making a salad , even potato salad. add an avocado ?

""" McDonald’s will test a new plant-based burger from Beyond Meat in 28 restaurants in Southwestern Ontario on Sept. 30, according to Reuters. The burger has a clever name: the P.L.T. (plant, lettuce and tomato). """ that's the GTA , right ? maybe the LunchLadies will take a hit for The Team ?

my though it that you pre-heat the CSO on " steam " temp = ? then so many minutes RoomTemp eggs vs refrigerator eggs \ then remove , possible in a shallow basket and then plunge into cold water. avoiding burning yourself.