[tries to somehow onomatopoetically recreate a snobby French oh ho ho, fails terribly]
1 Like
PB et J, non?
1 Like
Ouais ….
Well green salad. salad greens, but if I guess fancy radicchios would I be wrong?
Nope. Not a salad. Two different cabbages.
Ah-- napa and ? And then cooked?
Napa & bok choy. It’s going into a hot pot aka Chinese fondue 
2 Likes
Chicken Pot Pie??
Yes, you got it! It will have peas in it, also will be double crusted. Good job!
4 Likes
Beat me to it!!
1 Like
Posole?
Wrong continent 
Adobo, baby!
1 Like
Ding ding ding we have a winner!!!
The garlic and bay were the giveaways. So many ways to make adobo - never seen it done with the meat already browned!
I went with this recipe (tripling it, tho, as we have 6 lbs of pork), but I always, always brown meat before braising. So much more flavor.
My SOP for adobo - either chicken or pork - is to marinate in the soy/garlic/bay/pepper mixture for a good long time (a couple hours minimum, overnight if possible), pat dry and brown, then braise in the marinade. Yours looks like it was browned first, then to be braised?
ETA: I guess I could read the recipe. Duh!
3 Likes
