CD44hi Posted February 2, 2017 Report Posted February 2, 2017 did anyone said scallion kimchi? If it was socially acceptable I would drape myself in kimchi. 1 Quote
EdipisReks1 Posted February 2, 2017 Report Posted February 2, 2017 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. Quote
EdipisReks1 Posted February 2, 2017 Report Posted February 2, 2017 That looks damned tasty, Al! 1 Quote
Voltron Posted February 2, 2017 Report Posted February 2, 2017 https://cooking.nytimes.com/recipes/1018551-sicilian-style-citrus-salad 2 Quote
cetoole Posted February 3, 2017 Report Posted February 3, 2017 (edited) 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, 2017 by cetoole 7 Quote
EdipisReks1 Posted February 3, 2017 Report Posted February 3, 2017 You don't eat a lamb that delicious all at once. 2 Quote
grawk Posted February 3, 2017 Report Posted February 3, 2017 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. 6 Quote
EdipisReks1 Posted February 3, 2017 Report Posted February 3, 2017 make your own: http://www.tasteofcuba.com/pancubano.html Quote
MexicanDragon Posted February 5, 2017 Report Posted February 5, 2017 Have a couple great bread shops in town next time you're here, Dan. **BRENT** Quote
EdipisReks1 Posted February 14, 2017 Report Posted February 14, 2017 ramen with ramen eggs and crispy tofu. garlic miso based broth. some carrots and spicy chinese pickles tossed in at the end. 4 Quote
cetoole Posted February 15, 2017 Report Posted February 15, 2017 What do you do for noodles? Sun? Quote
EdipisReks1 Posted February 15, 2017 Report Posted February 15, 2017 (edited) 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, 2017 by EdipisReks1 Quote
Voltron Posted February 15, 2017 Report Posted February 15, 2017 Orange beef (ribeye) and bok choy with oyster sauce. Last minute pic before consumption. 8 Quote
EdipisReks1 Posted February 15, 2017 Report Posted February 15, 2017 Everything looks great, but that bok choy looks delightful! Quote
Voltron Posted February 15, 2017 Report Posted February 15, 2017 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 Quote
EdipisReks1 Posted February 15, 2017 Report Posted February 15, 2017 I'll have to make that. I have no qualms consuming oyster sauce. Quote
Dusty Chalk Posted February 15, 2017 Report Posted February 15, 2017 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. Quote
Voltron Posted February 15, 2017 Report Posted February 15, 2017 Ginger included but I guess you could skip. Not sure why because it is so awesome. https://cooking.nytimes.com/recipes/1017697-orange-beef 1 Quote
Dusty Chalk Posted February 15, 2017 Report Posted February 15, 2017 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. Quote
EdipisReks1 Posted February 15, 2017 Report Posted February 15, 2017 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. 1 Quote
Dusty Chalk Posted February 15, 2017 Report Posted February 15, 2017 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... Quote
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