did anyone said scallion kimchi? If it was socially acceptable I would drape myself in kimchi.  

6 minutes ago, CD44hi said:

did anyone said scallion kimchi? If it was socially acceptable I would drape myself in kimchi.  

Probably more socially acceptable than velvet.

Citrus Salad

That looks damned tasty, Al!

https://cooking.nytimes.com/recipes/1018551-sicilian-style-citrus-salad

Thanks!

Leg of lamb and cheesy cauliflower.  I made a pan sauce with some of the wine from earlier too, but that took a few minutes more and I couldn't wait.

Edited February 3, 20179 yr by cetoole

Happy?

You don't eat a lamb that delicious all at once.

Cuban sammich.  18 hr sous vide pork roast, + ham, pickle, mustard, and swiss, unfortunately on a sub roll instead of cuban bread which I haven't found here yet.

make your own: http://www.tasteofcuba.com/pancubano.html

Have a couple great bread shops in town next time you're here, Dan.

**BRENT**

Carnitas tacos last night 

ramen with ramen eggs and crispy tofu.  garlic miso based broth.  some carrots and spicy chinese pickles tossed in at the end.

What do you do for noodles? Sun?

2 hours ago, cetoole said:

What do you do for noodles? Sun?

Yeah. I've tried making my own, and it was a disaster. Sun is good. Also less than half the price at the local Asian supermarket than they are on Amazon. 

Edited February 15, 20179 yr by EdipisReks1

Orange beef (ribeye) and bok choy with oyster sauce. Last minute pic before consumption.

Everything looks great, but that bok choy looks delightful!

Thanks Reks. Simple recipe but I really like the rice vinegar bite in this oyster sauce

https://cooking.nytimes.com/recipes/1017698-baby-bok-choy-with-oyster-sauce

I'll have to make that.  I have no qualms consuming oyster sauce.

42 minutes ago, Voltron said:

Orange beef (ribeye) and bok choy with oyster sauce. Last minute pic before consumption.

I've been making a lot of orange beef lately, always interested in variations, would be interested in what recipe you use.  I'm not a fan of ginger, so usually eschew, but I know most people find it traditional.

Ginger included but I guess you could skip. Not sure why because it is so awesome.

https://cooking.nytimes.com/recipes/1017697-orange-beef

First of all thanks for the link.

1 minute ago, Voltron said:

Ginger included but I guess you could skip. Not sure why because it is so awesome.

It is awesome, I love the flavour.  I just can't handle a lot of it, and it's easier to use none at all than a little.  I don't know what happened.  Back when I worked at Voice of America, I always had a delicious ginger ale or ginger beer (I forget which) that they had there at the cafeteria, and one day -- it was very abrupt  -- I think I just hit a saturation point, and I couldn't finish the bottle I was drinking and never had it again.  Every once in a while, I will run into a recipe at a Chinese restaurant that I like, but can't consume large quantities of, and one of the common ingredients is ginger.  Which is sad, because it's used in a lot of Chinese and Thai dishes.

I can handle pickled ginger just fine, though.  The kind that comes with sushi.

Ginger gives me heartburn.  I wish I could eat more of it, because I love ginger.  I drink a Moscow Mule at my own peril.

11 minutes ago, Dusty Chalk said:

I can handle pickled ginger just fine, though.  The kind that comes with sushi.

Perhaps protein/(s) that give you trouble are denatured by the acidity, but aren't denatured by the temperatures usually applied. 

Perhaps protein/(s) that give you trouble are denatured by the acidity, but aren't denatured by the temperatures usually applied. 

¯\_(ツ)_/¯

Sure, let's go with that.

Sent from my mind using id, ego, or superego...