Any hobbies? How about breaking a record?
Thank you so much for your patience. IDK what happened but I couldn’t post on imgur either.
Anyway, I was able to post on [email protected] just now:
https://lemmy.myserv.one/post/19466673
I ended up downloading another app… it rhymes with sarcastic
…with carrots, mushrooms and onions and marinated in sake before cooking. Served over plain rice. Delicious even though the mushrooms got stuck under the skin.
c/Philippines
It was a screenshot of a news article, was able to post on community minus screenshot (had to use mobile DDG >myserv).
How do I upload it somewhere? Email? Thanks for your prompt response.
LMAO!😂 I was thinking the same d@mn thing. Thank you, you made my day!
Edit: should’ve wiped the steam off the camera but I was getting Hangry
Never heard of it but I’m definitely curious especially when it states: “This website doesn’t use cookies.” I bookmarked your post; thank you for sharing.
cross-posted from: https://lemmy.myserv.one/post/19433619
ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.
Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.
Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.
Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?
Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130
ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.
Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.
Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.
Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?
Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130
Oh, I miss longganisa and rice. Now I’m hungry…
cross-posted from: https://lemmy.myserv.one/post/19408154
The Calamansi…
The citrusy calamansi is native to the Philippines and parts of Asia. This particular calamansi plant has been thriving in the eastern US for decades and even bears fruit in the winter. How so? It’s in a pot next to a big window and never leaves home past September. It’s flowers have an intoxicating aroma reminiscent of another Philippine native- the sampaguita.
Currently, this beautiful plant is on vacation at my friend’s front porch as I repaint my living room walls. In exchange for caring for the calamansi plant, my friend was gifted with fruits and made her own calamansi juice albeit heavy-handed with the sugar. She has used it to top off her pancit and received many likes on her social media accounts for the calamansi photos she posted.
If you would like to learn more about the calamansi plant, Wikipedia has a page dedicated to this Philippine native.
Don’t be… I’m still laughing. Thanks for the warm welcome.
As long as there’s a server there’s a place for us, right? I’m new here and never had an account at the other place that rhymes with edit so I guess I’m not going anywhere.
I love potatoes!
😂ROTFLMAO! Now I’m embarrassed! Thanks for the laugh 😁
The Calamansi…
The citrusy calamansi is native to the Philippines and parts of Asia. This particular calamansi plant has been thriving in the eastern US for decades and even bears fruit in the winter. How so? It’s in a pot next to a big window and never leaves home past September. It’s flowers have an intoxicating aroma reminiscent of another Philippine native- the sampaguita.
Currently, this beautiful plant is on vacation at my friend’s front porch as I repaint my living room walls. In exchange for caring for the calamansi plant, my friend was gifted with fruits and made her own calamansi juice albeit heavy-handed with the sugar. She has used it to top off her pancit and received many likes on her social media accounts for the calamansi photos she posted.
If you would like to learn more about the calamansi plant, Wikipedia has a page dedicated to this Philippine native.
I had to look up wine cans. Lol Learned something new today.