not FTC level… even if it’s your site LoL
An Instant Pot is a superior tool for braising meat and hard-cooking eggs.
Instant Pot steamer function for soft-boiled eggs is a miracle of modern science.
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It’s fine, just a different process than braising.
Is there an actual button (function) for this? We’ve been using the air fryer. 12 minutes at 270 degrees and the eggs come out beautifully “soft boiled”. The yolk could be a little more creamy but easier than boiling. I’d be interested to compare soft boiled eggs in the IP.
Went last night solo and crushed the Khao Soi, Gang Hang Lay, and minced meat dish that was wrapped in a leaf? Sounded like Ep Mu? This was my first time trying northern Thai… some of the best food I’ve had period. The Khao Soi was so damn good, not to mentioned insane QPR.
Tried some of the jackfruit salad which was also excellent.
This is a must visit, will be in high rotation for me.
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I think the physics are the same. The flavor and texture of meat I cook in the Instant Pot is the same as that of meat I’ve braised with good results in the oven or on the stove. And I always get good results.
Not on mine. Put a cup of water in the pot, put in the rack, put eggs on the rack, steam on manual for 4 minutes, release pressure manually, put eggs in cold water.
You crushed all that food by yourself? You are joining the @PorkyBelly @J_L ranks
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Have you tried Lotus of Siam in Las Vegas? Anyone have thoughts on how they compare apples to apples?
@tailbacku big time crushed, nothing left in the bowls…could have eaten more but had a date right after 
$25 (with rice and a coke)… tipped $5
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Went last night and we had 8-9? dishes I dont remember because we ordered so much they kept giving us samples of new stuff to try. Overall it’s very good, I’m not too familiar with Chang Mai style flavor profiles as I am with Isaan food but I do think certain dishes were some of the best iterations I’ve had in LA.
The laab came to mind being that they really did use every organ and offcut they had and minced it up which really made the flavors more diverse than a typical mince meat only ones you see at other Thai restaurants. The tamaraind nam prik, they sent a sample of was really good. I appreciate the fact they fry their own pork rinds which most places will just buy Mexican chicharrons. Also I appreciate the fact they served the sai oua sausage with raw cabbage but the nam prik noom (green chile dip) with boiled cabbage. Those little details show me they care to do it properly or as they would have if cooking for themselves.
Definitely want to go back and try all the interesting stuff, we mostly ordered off steam table but there was some interesting dishes on the window menu.
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WHAT?! We ordered 9 things and got no samples!
We got the exact same plate of raw cabbage & cucumber crudites as the one served with the sai ua.
saw you guys, I was the dude in the corner 
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Tried it today and looking forward to going back to try some other items. Not everything was a homerun though.
Pork larb was maybe the best I’ve had. Love that they use offal in this dish to add funk.
Thai sausage was OK for me. It was too herby, and I know it’s supposed to be heavy on the lemongrass so I think this dish is just not for me.
Khao soi was incredible
Papaya salad was good that it wasn’t overly sweet but it lacked something that I can’t put my finger on it. Tasted almost bland to me.
Chicken wings were really good though would probably be better freshly fried. Needed more crisp but it was 2:30pm when I went so who knows how long its been sitting there.
I ordered all this by myself and finished maybe 25%. LOL. I can’t eat like some of you guys but I just wanted to try a bunch of things. QPR is very high compared to other Thai joints in the area.
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yall need to be telling me to meet up over there and grub
You just need to call the following toll free #:
1-800-rent-a-porkybelly
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That line is always busy.
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I’m taking calls snifsnif
In all seriousness chances of a meetup are slim lol
downhill alert…
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