CHINESEGOLD

am I crazy, or does this recipe you guys are talking about (http://imgur.com/wa9aBED,K2lAwNq#0) not even tell you what to do with the tea?

The second image (white tea broth) specifies at which point you steep the tea. The first one doesn't but I'd assume it'd be after you reduce the chicken stock.

and thanks, I'm gonna try that

the regular trailer was posted 4 years ago and the audio was copyright claimed

the anarchy trench looks like something for a school shooter

DELETE

https://www.youtube.com/watch?v=QQvL6yliwEo&t=250

Also, re: tea sauces/broths, both of these were in the Quay cookbook 

 

http://imgur.com/wa9aBED,K2lAwNq#0

ty

When we make purees at work we use a vitamix and it works fine, especially since the vegetables are usually warm as is.

what I've heard/experience that if a vitamix runs for 3+ mins it heats up the contents of the container.

I just bought the Relae cookbook and the vast majority of the time when it requires something to blended it calls for a Thermomix, was just wondering if someone can confirm that either one works since it takes very little time to puree something smooth anyways. I know the thermomix doesn't heat up when blending since I've ran it for like 8 minutes straight before

I don't think you should roast any nuts for hours....

aren't those just the flight pants from last season tho?

Anyone have any idea on how to make a green tea reduction/sauce for duck?

I had it at Atera. The menu just list the dish as "Duck, Green Tea, Cucurbita Morschata"

A cook at work suggested making a mother sauce like a veloute or bechamel, steeping green tea in it, blitzing it with a little bit of parsley for color then pushing it through a sieve.

From what I remember of the sauce though, it was fairly liquid and the texture didn't really suggest the usage of flour or cream.

Thanks.

I don't remember liking/really watching FOTB but the Munchies videos where he's in China are good

the opposite of a boner 

delete

edit: fuck, Iran