Dammit!

Can you feed tortilla shells into it?

Chicken and udon

i bet that's tasty, Dan! what's the full recipe? i have some left over roast chicken, from a pretty nice bird i made over the weekend, and plenty of udon, so i'd be interested in making this.

Shallots, garlic, sesame, lemon juice, and ponzu

Seems pretty shy on both the chicken and the udon fronts.

yah, it's amazing what slight of hand can do to dress up a dish

what's your guac recipe, Shelly?

 

It depends what I have around.  This time I did avocado, kosher salt, fresh ground pepper, crushed garlic, lime juice, sriacha, and roasted green chilis (unfortunately canned not homemade).  Sometimes I use Fredericksburg Roasted Tomatillo Pepper Sauce (it's awesome) instead of green chilis.  I often put in fresh cilantro and/or tomatoes.  

 

Edited May 16, 201313 yr by shellylh

I often put cilantro and tomato, they are very good. I haven't ever tried shallot though, will try and have mind blown.  

cillantro is also in my chicken udon above, forgot about that.

Poached (via sous vide) troll caught halibut and roasted brussels sprouts.

I approve of the brussel sprouts  

 

 

 

 

 

 

 

 

.... although they do look a bit on the brown side. 

Edited May 17, 201313 yr by shellylh

I have found that I only approve of sprouts when my sister makes them - I need to watch her sometime - they are on the super good scale - when I make them - not so much...

fax machine is out of paper

(squints)

 

Why does fax machine need paper if you're doing the transmitting?

(squints)

 

Why does fax machine need paper if you're doing the transmitting?

 

Very good point!

i always require a delivery report.

Very nice backpedal.

for the same reason HP printers won't print a black and white document if you're out of magenta ink?

Half pound Kobe burger, 2.5 hours sous vide at 136F with Squid brand fish sauce in the bag, on a toasted onion roll.  I was hoping for a bit more of an umami bomb, but it was still pretty great.  I really need to start grinding my own meat though.

Edited May 19, 201313 yr by cetoole

A Temperanillo would go with that................just sayin'

What does the fish sauce do?

 

No, seriously, I didn't even know what umami is before now, not sure I know now.  But will do further research.

 

(puts fish sauce on shopping list for tomorrow)

 

I do love me some fish sauce.  Even someone I know who is allergic to fish likes fish sauce (specifically, that Thai beef salad that doesn't taste right without fish sauce).

Aye, I figured it out, just thought you'd enjoy my mental image of your statement.  Fish sauce on left, cabinet on right.

DIY! This is the cooking thread after all.

 

I never thought I'd say these words, but "where would you find the meat"?

 

No, seriously, I didn't even know what umami is before now, not sure I know now.  But will do further research.

 

(puts fish sauce on shopping list for tomorrow)

 

I do love me some fish sauce.  Even someone I know who is allergic to fish likes fish sauce (specifically, that Thai beef salad that doesn't taste right without fish sauce).

 

Dusty, I recommend "Mind of a Chef" on PBS. Excellent show, and they regularly explain Umami.

I like barbacoa.

Sounds delish.  Chipotle advertises one of their meats as barbacoa -- are you saying that's not the real thing?