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作者 huskyching 在 PTT [ cookclub ] 看板的留言(推文), 共81則

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Re: [問題] 皮蛋的由來

[ cookclub ]27 留言, 推噓總分: +11

作者: wumimeow - 發表於 2011/08/27 23:53(13年前)

14^F推huskyching:恩阿國外明明也有用波菜染的東西08/28 07:48

[食材] 酥炸大肚魚

[ cookclub ]13 留言, 推噓總分: +11

作者: sasaya1 - 發表於 2011/07/20 18:10(13年前)

10^F推huskyching:菜市場有時候會賣07/22 10:56

[問題] 壽司飯醋飯

[ cookclub ]10 留言, 推噓總分: +2

作者: pineapplela - 發表於 2011/04/01 20:32(13年前)

1^F推huskyching:兩種醋味道差很多吧04/01 20:43

[問題] 消耗酒釀的方法?

[ cookclub ]26 留言, 推噓總分: +12

作者: wendyru - 發表於 2011/03/23 02:55(13年前)

3^F推huskyching:不喜歡的人怎麼弄都不會喜歡吧03/23 04:00

4^F→huskyching:酒釀有一種味道03/23 04:00

5^F→huskyching:最好的方法就是送給五樓五樓幫忙吃 A_A03/23 04:01

9^F推huskyching:美國鄉下耶那裡酒釀好珍貴的吧 @@!!!03/23 07:39

[問題] 鮭魚頭處理魚頭要注意的事項

[ cookclub ]22 留言, 推噓總分: +13

作者: j589745 - 發表於 2011/03/19 06:27(13年前)

1^F推huskyching:紅燒好吃 A_A03/19 06:50

[問題] 有"九層塔"不能吃的說法嗎?

[ cookclub ]33 留言, 推噓總分: +18

作者: virulous - 發表於 2011/03/04 16:24(13年前)

24^F推huskyching:低血鈉症之前會先撐死 QQ03/05 00:03

[問題] 脆梅的保存防腐延長?

[ cookclub ]20 留言, 推噓總分: +7

作者: tomex - 發表於 2011/02/21 23:16(13年前)

9^F推huskyching:放冰箱就可以放好久啦@@02/21 23:44

[問題] 用去骨雞腿肉燉雞湯會不會不適合?

[ cookclub ]12 留言, 推噓總分: +6

作者: dearjoyce - 發表於 2011/02/13 00:24(13年前)

12^F推huskyching:去買雞骨頭煮完湯撈了丟掉就好02/13 07:13

[問題] 活的海參該怎麼處理

[ cookclub ]17 留言, 推噓總分: +1

作者: huskyching - 發表於 2010/10/20 22:56(13年前)

3^F→huskyching:可是...燙一下燙完清內臟時他也跟牛皮一樣硬10/20 23:11

4^F→huskyching:重頭硬到尾耶囧a10/20 23:11

5^F→huskyching:講錯了是燙完洗乾淨的時候好硬 QQ10/20 23:12

7^F→huskyching:我有拍照我找找 @@10/20 23:16

8^F→huskyching:http://www.badongo.com/pic/1081355110/20 23:23

9^F→huskyching:沒有比例尺 T_T 那個水桶很大10/20 23:24

12^F→huskyching:好下次有機會蒸看看 QQ10/21 02:27

13^F→huskyching:我放冰箱泡他第一天有放小蘇打可能是冰水的關係吧10/21 02:27

[食材] 奇異果大家都怎麼剝皮呢

[ cookclub ]56 留言, 推噓總分: +31

作者: DrunkInDream - 發表於 2010/10/20 22:01(13年前)

16^F→huskyching:皮用菜瓜布搓搓就不毛了 @@10/20 23:14

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