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Recent content by nlife

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  1. N

    Not smoking related so posting here. First time making pot stickers

    I really like potstickers, but I've found that I don't have the patience to make proper ones that are nicely folded. I've since taken to simply spreading a dollop of the filling on the dough and frying it on both sides. Or spreading it on half and folding it mini-taco style before fying on both...
  2. N

    Kitchen Aid Pasta Maker

    I'd suggest ensuring that you're working with warm, relaxed dough to start with. Slightly rolled helps too.
  3. N

    Kitchen Aid Pasta Maker

    We bought a set of these shortly after we picked up our KA from costco around 15 years ago. Unfortunately we've moved three times since then and they've been stored away in a box ever since. Out of sight, out of mind I guess. We have one more move coming up, but this should be the last as we're...
  4. N

    Grinding spices

    I have a magic bullet from when they first came out in the early 2000's. That thing is a beast! It's a fair amount bigger than the magic bullets that came after it. It's great for marinade prep. The issue I'm having is the blender plate is starting to leak a tad. The base is still chugging along...
  5. N

    Talk, to, me about Insta pots, please.

    You can get the Instapot with an air fryer attachment now too if that's something that tickles your fancy.
  6. N

    Talk, to, me about Insta pots, please.

    We've had the Instant Pot 6 Qt DUO for a few years now. We initially held off on buying it until it was on sale. I think we picked it up for $60CAD. The 6 Qt suites our family of three quite well. Not too big, not too small. We primarily use it for roasts, stews and my all time favourite Ramen...
  7. N

    What is the best pellet grill for smoking salmon?

    I agree with @02ebz06. You're likely going to have issues finding a pellet smoker that can go low enough. I have a traeger and the lowest setting is 180f, with a +/-20f temp swing on either side. I'd second the vertical electric smokers since you have the ability to run them a much lower...
  8. N

    Beef Pho

    Vancouver has a number of good ramen houses. I make sure to stop by Ramen Gojiro every time I'm there. Unfortunately the Pho in my northern neck of the woods is rather lacking.
  9. N

    Beef Pho

    I love Pho and have never made it at home since I've never had the beef bones. I did pick up some soup bones and was looking for ideas on marrow, but now that I think about it, Pho could be a good use of bones after they've been roasted
  10. N

    Making your own sausages?

    Lots of good advice here. I'd also recommend buying some regular ground pork and mixing a few bulk batches of breakfast sausages and see how you like it. There are plenty of recipes out there for these too. Just a matter of finding one that you like. Our favourite is Duncan Henry's Country style...
  11. N

    Kewpie mayo, what's your favorite use?

    Ah yes, Baby Mayo, as we call it. My son likes it with fries. I like a drizzle of it when we make chili garlic noodles, or any of the dry-er ramen packs like the various Buldak ones. It gives a bit of a creamy taste.
  12. N

    What is so Special About a Tomahawk?

    I like it for the ridiculousness factor. Now granted, I've never had one since beef prices went crazy, but on my birthday I tend to request silly things that I would never do on a regular basis. Usually it's a crazy thick T-bone cut that our little family of 3 eats and we still have leftovers...
  13. N

    True Dry Cured Bacon.

    Looks amazing to me!
  14. N

    JOKES ???

    I like dad jokes and jokes that make you groan. I also appreciate the fact that when I come here I can primarily see posts about smoking meat since that is the focus of the forum. I visit other forums and in some cases there's a dedicated thread to Jokes That Make you Groan. I've contributed...
  15. N

    English Sausages

    I'm a big fan of the cheddar jalapeno smokies that Duncan Henry makes. The recipe and video can be found on his youtube page. Since my 13 year old son can't take much for heat, I tend to leave the jalapeno's out and add them to mine after the fact.
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