Which Cooking Are You?

[CD44hi]

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

[EdipisReks1]

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.

[Voltron]

Citrus Salad

[EdipisReks1]

That looks damned tasty, Al!

[Voltron]

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

[EdipisReks1]

Thanks!

[cetoole]

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

[swt61]

Happy?

[EdipisReks1]

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

[grawk]

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.

[EdipisReks1]

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

[MexicanDragon]

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

**BRENT**

[cetoole]

Carnitas tacos last night 

[EdipisReks1]

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

[cetoole]

What do you do for noodles? Sun?

[EdipisReks1]

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

[Voltron]

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

[EdipisReks1]

Everything looks great, but that bok choy looks delightful!

[Voltron]

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

[EdipisReks1]

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

[Dusty Chalk]

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.

[Voltron]

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

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

[Dusty Chalk]

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.

[EdipisReks1]

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. 

[Dusty Chalk]

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...