Definitely not Naaman, but now that you've traced it to Texas it's an even stranger set of circumstances.

Congrat on the new phone.

The website says Texarkana. Definitely not our Naaman, which is why I thought it was remarkable.

Chicken schnitzel becomes chicken tonkatsu with rice and broccoli.

Improvise.. 

I left out the middle pivot that you participated in -- chicken cutlet sandwiches on baguette at the Sound Summit!

You say, 'schnitzel',
I say, 'tonkatsu',
Let's call the whole thing off...

On 9/20/2016 at 6:39 AM, Dusty Chalk said:

You say, 'schnitzel',
I say, 'tonkatsu',
Let's call the whole thing off...

Let's call the whole thing delicious. 

Let's call the whole thing gone and in mah belleh!

I wish.

Linguini made with tomato oil, copious garlic, toasted pine nuts, fresh basil, spinach, and parsley, sundried tomatoes, gorgonzola, cream, parm, and linguini.  This was earlier tonight.  

Edited September 23, 20169 yr by EdipisReks1

I like the sound of that.

Brisket in the bath for Monday and ribs just about done.



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Honey Cornbread.




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It was yesterday, but kimchi pressure-cooker risotto (made with miso broth that included kimchi juice and parmesan rinds, with sautéed kimchi, garlic, and shallot, with ajikiri and sake replacing the normal white wine) and roasted butternut squash soup.  Nice early autumn meal.

Edited October 3, 20169 yr by EdipisReks1

That sounds awesome!

Brownie Toffee bars.



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Oooh Mike!

You're a bad, bad man!

48 minutes ago, Hopstretch said:

That sounds awesome!

It's pretty easy.  I follow the serious eats pressure cooker risotto recipe, more or less.  Make 3 cups of miso whatever is your normal way (I use paste, bonito flake [this is not strictly vegetarian, and of course traditional kimchi has shrimp fry included] and a pressure cooker), and add some kimchi juice to it (I like the whole cabbage style, and I squeeze some dry, and capture the juice; you need to add 1 cup of kimchi juice to the 3 cups of miso).  I had some parmesan rinds, so I tossed them in.  You then just sauté the dry kimchi, with a finely sliced shallot and 3-4 minced garlic cloves.  Replace the wine with ajikiri and/or sake (I did 1/4 cup ajikiri to a 1/2 cup dry sake), or even beer.  Add a nob of butter and some additional parm at the end, before serving.  I find that, with my pressure cookers (and I've been using a Fissler, of late), that I need to add a couple minutes to Kenji's timing.  the 10 PSI setting is definitely the one you want to use, for al dente rice.

The soup is super simple.  Roast two medium sized squashes, toast the seeds (reserve), roast a bulb of garlic. add roasted squash flesh, after it cools, to Vitamix or similar blender (I use an Oster Versa 1400).  Add 3 cups vegetable broth.  Add roasted garlic.  Salt and pepper to taste.  Add olive oil to taste.  Crank blender to high until the soup is extremely creamy and hot.  Serve immediately, top with a drizzle of olive oil and the reserved toasted seeds.

Edited October 3, 20169 yr by EdipisReks1

Coconut chocolate chip biscotti.




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Want.

Currently nibbling on Pumpkin, Pecan biscotti. Store bought, and undoubtedly not as good as Chef Nate's creations, but still pretty decent.

cace e pepe

No pics but we had 129 deg 4 hour porterhouse seared in a grill pan and kale salad for dinner. It was awesome.

31 minutes ago, Dreadhead said:

No pics but we had 129 deg 4 hour porterhouse seared in a grill pan and kale salad for dinner. It was awesome.

129?  Blech, shoe leather.