perc-o-prince
Well-known member
Last week, Rich made some delish salmon! Lemon, EVOO and some Szechuan pepper to start-
Friday dinner!
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perc-o-prince
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What's that???
perc-o-prince
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Broil King goodness!
perc-o-prince
Well-known member
Dinner is served! Don't adjust your set- it's the steam from the rice!
perc-o-prince
Well-known member
Last night I made an Asian-inspired chop (marinated in a little fish sauce and 5-spice) with bok choy. The bok choy was wokked with a little dark sesame oil, garlic, scallion, and hoisin. Used some white wine and OJ to release the fond from the chop pan and simmered it down to a glaze. And we love jasmine rice just as it is!
I have one of those cookers--bought from a yard sale-how does it work?Like the results.
perc-o-prince
Well-known member
Sorry Rex. Didn't see your question until just now.
That was its maiden voyage and I have to say it was pretty good! I'll probably still use the grill for steaks and such, but this would probably do a nice job on those as well! We lined the bottom with foil for easier clean-up, and the element assembly comes off for cleaning as well! Good design, I'd say.
Chuck
That was its maiden voyage and I have to say it was pretty good! I'll probably still use the grill for steaks and such, but this would probably do a nice job on those as well! We lined the bottom with foil for easier clean-up, and the element assembly comes off for cleaning as well! Good design, I'd say.
Chuck
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