Vox

4y

@boruto_dad would you hit me with the pots and pans suggestions one more time

My bad, last time I was in mad upheaval and didn't write anything now but now that I've got the apartment I can start buying stuff

Also I got your SW anthem

i am sasuke

4y

I will tn

Saxophone

4y

Cafe de Casa in South SF, I ate some of the yucca fingers on the way to my hotel 🤤

i am sasuke

4y

I will tn

Vox

4y

I'm mad tired so I'm going to sleep soon so I'll hit you back on any suggestions tomorrow and wanted to thank you again in advance

I also PMd you a question/link

i am sasuke

4y

-a castiron skillet. castiron is pretty nonstick as long as u season it when u get it. it lasts long and u can deep fry in it and bake w it. ive made brownies in em, shakshouka, fried eggs, etc etc. theyre rly good for searing too if u preheat the pan
-a cheap cheap nonstick pan (nonstick pans do not stay nonstick very long)--a small one just so u can make scrambled eggs n stuff. i find castirons to be rly heavy and resultingly a little more effort to work w if my goal is just to scramble an egg or something, so i tend to reach for the small lightweight thing over the heavy thing when possible.... aka i use my small nonstick pan over my castiron skillet for eggs

• i like stainless steel cookware, a small stainless steel pot is good for boiling pasta/veg, making soup, etc and u can stick it in the oven if needed. if you like the prospect of having stews n whatnot in 30 min id get a stovetop pressure cooker instead (or one of those multicooker things). also rly good for searing as long as u preheat the s*** out the pan
• i think ppl suggested castiron griddle and i think its good if u wanna griddle stuff, make pizzas, etc. they can bake in the oven fine and all
• i deeply love my ricecooker but if u dont plan to make rice often u shldnt get it. again, you can also get a multicooker and just have pressur cooking + rice cooking in one appliance lol
• i enjoy this pan i have,.. its called a saute pan or a deep fry pan??? idk i like making stir fries in it. sometimes make stews in it 2

id also recommend a baking sheet or a hotel pan or something. amazon sells baking sheets that r like the sheet, a wire rack , and a silpat thing which is cool

if the ways i mention u can use the pot/pan dont sound like anything u wld want to do, dont get the thing
if u rly do need it u will realize later and can get it later.

Vox

4y

Preciate this heavy

Could you check the pots/pans link I PMd you, I really like them but I'm shook because of some of the reviews on the nonstick coming off and some saying they're great

Is that just people not being careful?

i am sasuke

4y

No I expect a nonstick pan to only stay nonstick for less than half a year if u use it a lot lol

But also don’t use it under super high heat or with metal utensils

Saxophone

4y

Cafe de Casa in South SF, I ate some of the yucca fingers on the way to my hotel 🤤

proper

4y

gonna try to get some shihan ful and some tibsy tsebhi sga next week @Vox

what else should I eventually try (pref non vegetarian but if it’s a fire vegetarian dish then rec that s***)

also how is day old injera? Cause ppl saying portions are big at the spot I’m going to so will most likely have leftovers.

edit: actually nvm ima just eat the injera dish for lunch then reheat the shihan for dinner since bread should be fine till dinner.

proper

4y

What’s that fried chicken skin looking s*** on there?

Vox

4y

Eggplant

Vox

4y

Eggplant

proper

4y

gonna try to get some shihan ful and some tibsy tsebhi sga next week @Vox

what else should I eventually try (pref non vegetarian but if it’s a fire vegetarian dish then rec that s***)

also how is day old injera? Cause ppl saying portions are big at the spot I’m going to so will most likely have leftovers.

edit: actually nvm ima just eat the injera dish for lunch then reheat the shihan for dinner since bread should be fine till dinner.

Vox

4y

When I first glanced at my phone I didn't recognize the first dish (never had it, might be more of an Ethiopian thing so you'll have to tell me about it, gonna ask my mom about it later lol) I thought you were telling me about Korean dishes you were finna have and I was like damn the boy eats galbi once and this how he getting treated

So injera's greatest strength to me is the variety of flavors that you can get on one plate and with that thinking since you're already set on having one meat dish with it I'd pair it with a vegetarian option

And to me that HAS to be shiro

I often think about warmth as a flavor (not only in temperature but how fulfilling, nutritious, etc something is) and few things even come close to shiro for that for me

make sure they pair the shiro with a lettuce, tomatoes and jalapenos (having this in a piece of injera with shiro is one of my favorite eats ever)

Alternating between that and the tibsy

And yeah, you made the right call on what to eat first

Injera doesn't keep well as leftovers unless the injera is kept and stored separate from the 'toppings' but if you do that it's fine

If you don't end up finishing up the injera you can also mash everything up and heat it up as fit fit the next day (GOAT lazy day food)

I feel like if you gotta have another meat dish you personally gotta try doro wot since you brought it up itt (I know you're not the biggest on messy foods so if you ask for this you might want to ask them to take the meat off the bone for you before you get it and to be fair I always asked my mom to do that growing up )

Don't know the name of it but if you're up for it and see it on the menu I'd also highly suggest any lentil dishes, will pair great with the beef dish

proper

4y

“Shahan ful is a traditional Eritrean dish that is typically served for breakfast.”

well I’m eating for dinner

Vox

4y

When I first glanced at my phone I didn't recognize the first dish (never had it, might be more of an Ethiopian thing so you'll have to tell me about it, gonna ask my mom about it later lol) I thought you were telling me about Korean dishes you were finna have and I was like damn the boy eats galbi once and this how he getting treated

So injera's greatest strength to me is the variety of flavors that you can get on one plate and with that thinking since you're already set on having one meat dish with it I'd pair it with a vegetarian option

And to me that HAS to be shiro

I often think about warmth as a flavor (not only in temperature but how fulfilling, nutritious, etc something is) and few things even come close to shiro for that for me

make sure they pair the shiro with a lettuce, tomatoes and jalapenos (having this in a piece of injera with shiro is one of my favorite eats ever)

Alternating between that and the tibsy

And yeah, you made the right call on what to eat first

Injera doesn't keep well as leftovers unless the injera is kept and stored separate from the 'toppings' but if you do that it's fine

If you don't end up finishing up the injera you can also mash everything up and heat it up as fit fit the next day (GOAT lazy day food)

I feel like if you gotta have another meat dish you personally gotta try doro wot since you brought it up itt (I know you're not the biggest on messy foods so if you ask for this you might want to ask them to take the meat off the bone for you before you get it and to be fair I always asked my mom to do that growing up )

Don't know the name of it but if you're up for it and see it on the menu I'd also highly suggest any lentil dishes, will pair great with the beef dish