I think one has toasted rice powder, the other doesn’t. I love them both, but I haven’t really met a Thai dish I don’t like 
After watching a cooking show on Japanese TV, I have been trying Nikujaga: beef, potato and vegetable soup, also trying sukiyaki.
Sukiyaki was prepared for/by visitors as a social thing, as well as nourishment inspired by the tv show.
Cooking these almost weekly, trying to find the seasoning I like.
Might be a $40 investment in ingredients: sake, dashi, soy sauce, mirin, sugar. carrots, daikon, shirataki noodles, Yukon potatoes, tofu, green onions,
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Come to think of it, I think the dish I mentioned is spelled Neau Nam Tok (?). It does toasted and coarsely ground rice. Lettuce, seasoned strips of beef, herbs–delish!
There is one Thai dish I have yet to like, and rather scandalously, it’s a Thai national favorite: Papaya Salad. I have nothing against the ingredients, and I’ve only tried it maybe three times. I suspect I’ve just never come across a well prepared version…
Ribeye tacos, kind of a thing in LA. Seen them in the Bay Area but not as much. Could do burritos too. Not too complicated, the toppings, salsa, onion and cilantro. I was kind of skeptical but they are good. Grilled over charcoal would be outstanding.
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Som tam is a favorite in our household, even if it’s akin to choosing one’s favorite pet 
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Save the trims and bones!
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Roast it up and invite us all over?
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I bought two rib roasts on deep sale this year, both well marbled after much searching through what was in the meat cases. I like to have them cut into nice 1 1/4 inch steaks with bone still in, but the stores where I am no longer will cut them into steaks for you (at that sale price). So for one I ordered meat blades for my sawzall and cut it into 7 steaks myself. Interesting process. Froze four of them, ate one then and there, and wrapped a couple in plastic wrap and put them in the frig. Ate one of those already. For the other roast I took off its store wrapping, wrapped it in a towel, and placed it in the frig whole – I have had success aging these things myself in the past, so we’ll see how this one turns out in a month or more of home aging.
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Definitely. I kept the bones from the 3 steaks so far, then removed the other 4 from the uncooked roast, leaving a lot of meat on them. These I roasted with 4 largish marrow bones (uncut).
The 11 bones went into the instant pot for 6 hours. I defatted the liquid, split the marrow bones with my hand axe (a macabre scene, I’m sure, but there are no remaining witnesses) and everything went back in for another 2 hours.
Then we made pho essentially following Nagi at Recipe Tin Eats, except that I made the beefy parts separately and used more ribeye instead of the brisket (all the brisket I have on hand, I’ve already cured for pastrami).
It made it worth it to get out the meat slicer. I had about 2.5 pounds of cap and 7 pounds of the center. Took forever getting these down to no fat/no membranes (because pho) but the slicing went pretty well. Got enough for the pho, some stir fry (as yet unspecified, but lots of wonderful salad ideas above), still have yet to make bulgogi, and my wife requested Philly Cheesesteaks, so maybe she was looking over @ipsedixit’s shoulder, and that may be tonight’s dinner.
I’ve been rendering down the hard fat in a low oven, then washing it by simmering with salt water (not sure the salt has any magic, but that was the reco, and it’s darned cheap).
It didn’t show as well as I’d like in the photo, but the one on the left has a lot more color and was washed twice, compared to the one on the right which was washed 4 times. I did the extra washing because when using it to cook beef or pork, no problem, but I did scrambled eggs one time and got the complaint that they tasted like hamburgers. The cleaner one has almost no scent and one of my daughters wants to try to make some cosmetic or moisturizer from it.
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Wow, I cannot begin to imagine how great your house smelled while you were making that pho!
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Tacos!
Always tacos.
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Still does! Although it’s finally starting to fade this afternoon.
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Happy wife, happy life. 
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