WAYET
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@Alex we do nuoc cham wings a lot in my house. I like to just grill those. My favorite wing place here is atypical in that they too grill.
Smoking and then grilling over high heat is another favorite technique but not with nuoc cham. We also like to mix buffalo with a red bbq sauce. A dry rub of a Cajun or adobo lime variety is also great.
We also do teriyaki and buffalo teriyaki sometimes.
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@mclaincausey that sounds good. I'm talking more like this sort of vibe, though (just the sweet fish sauce part)
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Got it. Ours is very heavy on lemongrass and kinda like this: https://hot-thai-kitchen.com/lemongrass-chicken/
We have found that over marinating it versus what seems reasonable works well, like 48 hours.
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Dosa is rare in Denver, but Spice Room Arvada, which is perhaps the best Indian food I’ve had outside of India, has started making them. This place has mastery of cuisine from Kashmir to Goa.
I go with Mysore masala.
Thali plate is pretty damn good too.
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Mmmmm…hope I get to try them sometime. They look tasty @endo .
