Absolutely adore stir-fried pea shoots, but am with your companions on the century egg. Eh.
I don’t think there’s anything you can do to an egg that I won’t like. Except get bacon all over it, or something.
How 'bout straight outta the shell?
Quail egg on top of sushi, no problem. So probably.
Nope, as is. No accoutrements, no fancy base. And a quail egg is cheating.
A raw chicken egg. I personally would not be able to get it down, and used to watch the marines trying to show off doing so with a mix of disgust and pity.
I would be able to get it down. But that’s stunt eating, and proving my macho bona fides is not really my thing.
I didn’t think it was.
, warm maple syrup and blueberries, for health!
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Porky Pero strikes again! Breakfast of kings.
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The gift that keeps on giving: @MunchkinRedux’s inspo for lohikeitto, 3rd take. How have I never made this before???
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@linguafood and @MunchkinRedux do either of you have a recipe to share? It’s soup season and I’ve only made chowder with clams.
OINK!! 
I posted a link to the recipe I based mine on in the Dec WFD thread, but here it is again. I did not use carrot bc fuck carrots with salmon, plus I had fennel to use up. Maybe @MunchkinRedux has a different/better recipe to share?
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That’ll do, pig, that’ll do 
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I use a version from The View From Great Island, to which I was introduced by another HO community member on the WFD thread (can’t recall who).
I’m OK with the carrots in it, and sometimes will even add peas. 
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See, peas I could see. I just don’t see carrots and salmon together.
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Is that that rib thing they’ve been advertising ad nauseam?
yup
After months without the oven because it was broken, the stove is now out of commission because recently the burners flared up and hissed, so until the repairman comes to have a look, gas is shut off. I had been looking into portable burners before this happened, and now I’ve acquired one that will hopefully arrive in no more than a week’s time.
I grilled chicken and sweet potatoes yesterday while today I decided to play with sous vide potato salad.
I discarded any recipes below 194° because I can’t imagine they’d produce anything satisfactory.
Most recipes bag and cook as is, but I think those people must enjoy overly firm potatoes far more than I do. Chef Steps has the right idea with potatoes cooked at 203° and some water added to the bag. I eventually went ahead and added water to get potatoes I was satisfied with and lunch is potato salad with leftover barbecue chicken.
Just thought I’d share in case anyone ever wants to play around with sous vide potatoes.
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