Some of their recipes are totally intended to be takeout style though, so if that’s not the vibe you want for the dish YMMV. If it was this one, they say it was based on the recipe from their parents’ restaurant. I tend to think that if you apply enough chile peppers or hot chile oil to anything you can fix a variety of woes. Perhaps the Thai bird peppers were just feeling shy on the first night?
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I like your theory. Maybe they were still recovering from the arctic cold I’d subjected them to before they landed in the dish 
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I had the same! Love that stuff.
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A dream! I’ve never made these !
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Persian bean and noodle soup (ash reshteh, thick with lentils, kidney beans and garbanzos and spinach), from the Middle East Market here. Garnished with slices of smoked duck sausage, feta, and a new Terry Pratchett book.
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Dungeness crab tostadas - tostada shell, Kewpie mayo, crab, pickled red onions, avocado, salt and pepper, and hot sauce.
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I love ash reshteh - it’s kind of a pain to make, though.
I’m happy to let Middle East Market make it for me.
Fresh ramen with sous-vide poached salmon and shrimp, snap peas, asparagus, avocado in a Penzy’s broth seasoned with fines herbes, black pepper, and vadouvan, with a swirl of toasted olive oil. I mentioned this in the 2023 favorites topic , and I make it about once a week (need those omega 3s!).
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Our traditional Friday lunch: 2 Cajun shrimp tacos, one beef barbacoa. The shrimp tacos were inhaled promptly, so there’s only photographic evidence of the latter. Fantastic as ever.
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One of my favorite recipes from last year:
This baked chicken and rice is so simple and so delicious every time.
We ate it before I could photograph it. 
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Crab fat! Yer killing me!
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Today’s take out lunch was a hot chicken sandwich from a nearby diner. I am now suffering from an inferiority complex compared to everyone else’s lunches 
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exactly how I feel when I view this and other threads, including your lunches/dinners/etc. !!
Classic lunch event at my house with my friend over:
Me: are you hungry? I’m going to make a turkey sandwich.
Friend: oh yeah, sure! Can I have one??
Me: here you go.
Friend: what is this??
Me: a turkey sandwich. Bread, turkey, bread.
Friend: … nothing else?
Me. It’s a turkey sandwich.
Friend: it’s ok, I’m not hungry.
(yes, I can make more extravagant sandwiches, and food in general, I just tend to eat very plain sometimes for my liver illness I’ve presumably been both with)
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Snow day!
More of my homemade potato-leek soup, but I took the time to make some garlicky sourdough croutons first. Drizzle of pom molasses. Delish!
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After seeing the NYT white bean and shrimp stew recommended, I decided it would be perfect since I have nice crusty bread in the freezer.
I used two cans of white beans because one didn’t seem enough and the comments said as much. I added a little baking soda to the shrimp because I actually don’t mind it for improving texture in shrimp.
I don’t always like smoked paprika as a flavor in some dishes, so used sweet and then added smoked to taste later on.
I also used more broth and mashed a few of the beans to get a nice creamy consistency.
I don’t think I used quite all the butter called for.
The supermarkets have been pretty bare I’m guessing due to the holidays, so no lemons available and I only had 3/4 of one in the fridge. I don’t like limes as a substitute for lemons in a lot of stuff because they’re more astringent to my tastes. Thankfully I remembered the sour oranges that can always be found in our fridge and those work perfectly with this. In fact, I could probably substitute lemons completely with sour oranges in this dish.
This was indeed delicious and so quick. A definite keeper!
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Snow Day here as well! I’m taking a picture every hour (it started around noon)
Not your typical snow day lunch, but I had a bunch of salad leftover from last night’s dinner. Held up well.
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Tell me about shrimp and baking soda.
