Quote:
Originally Posted by alhajibabasheri
you cook like that??? nice!!
I think you're doing the right thing, the blending stuff is a lil bit outdated and the result is always bland and undefined, you basically get the same result with little or no special flavors and recognition of the individual ingredients. It gets too liquidy too, fish/meat swimming in gallons of liquid is unappetizing and a turn off.
long time I know, I see you're doing it big. you visited your girl (nk) up north?? I'm still in Southern Cali. clue me in per the periperi cook out..post pics if possible.
alhaji
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ahhhhhhhhhhh I just saw dis! lol.
I no get camera oh!
and yes u were kinda late w/ d recipes but its all good cuz i WILL be gettin on them. I'm certified "keeping ma husband" w/ the stuff i've been learning from u. granted, i think i already got him hooked w/ ma coconut pineapple shrimp fried rice (thai style w/ tomatoes in it) dat i did d other day. and i'm gettin on ma igbo soup cookng too so dese hands are insured.
btw, d "gizzard+beef" combo in ma spaghetti sauce concoction was YUM! sorry i no get pix.