Looks great - the speck in particular!
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I do know. What I don’t know, apparently, is not to leave the oven light on for hours and hours.
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Spice crusted salmon using my batch of Konkani Style Koli Masala with basmati rice and a quick cucumber pickle.
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Likewise guilty.
Leftover chicken and rice from last night and a small, nicely baked potato for me. Butter, sour cream, salt & pepper. Skin was nice and crunchy…just what the doctor ordered! No pictures but I did enjoy it.
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Love those Kuner’s seasoned black beans - can’t find them in my local grocery stores anymore so I order them from Amazon in large quantities but we do plow through them. I’m going to try your chili - thanks. I mash them into browned ground beef and make beef and bean burritos with them.
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My mouth reconstructions have paid for a lot of things, I’m sure. In my humble experience (last crown and root canal resulted from me chewing on a piece of my own cucumber salad - I shed half a bicuspid) a time like this cries out for Food Indulgences Prepared by Other People!
But think where we’d be without the anesthetic. Or don’t, actually.
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Pork fried noodles. Pork tenderloin marinated in hoisin, gochujang, tamari, seared and roasted. Stir fried onion, red bell, garlic, bok choy, mushrooms then the noodles I had precooked. Added the pork, veg, marinade to the noodles. Served with green onions and a cuke, pickled daikon, carrot, red chile salad with pickled daikon juice & oo dressing. There was a rum, pineapple concentrate & tonic cocktail, garnished with lime and a cherry.
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Sounds pungent.
Prime ribeye on the grill. First-of-the-season fresh garden spinach, creamed with some of last season’s shallots.
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How did you like it? My experience of Koli food has generally been mouth-on-fire 
. (There’s an annual Koli food festival in Mumbai that celebrates the fishing community and showcases food that can’t be found in any restaurant — I’ve never been, but my sis and her friends went a few times.)
As always, in awe of your unfettered exploration of regional Indian cooking! (If you need any obscure or elusive ingredients, I’d be happy to procure them while I’m here and mail them to you when I’m back.)
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I want to dive into the screen! (With some potatoes!)
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It’s not, it’s rice vinegar and sugar.
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When I keep daikon pickles in my fridge for a few days they become insanely strong smelling, no matter the brine.
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Green chile turkey burgers with pickles and veggies alongside. Yawn.
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That entire meal is simply gorgeous! 
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The plan last night was to have the last two chicken skewers in the freezer but I had some mushrooms left from the ramen I had earlier this week. Since mushrooms are perishable I decided to leave the chicken in the freezer and have some sauteed mushrooms and onions served over fettuccine.
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Thank you! It was delicous. 
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When I first made it, it was quiet fire-y, but it’s mellowed over a few months in the fridge (no space in the freezer and I didn’t want to just put it in the pantry). I really like the complexity of it, but I think the fennel is very dominant (not a bad thing, but there’s 18 other ingredients that are also trying to contribute!). That being said, it was great as a crust on the salmon. I also sprinkled on a little amchur (and salt) as part of the seasoning. I want to make some other spice blends, but i have limited space (and they compete with some simple syrups and a quart of peanut-chile oil in the back of a shelf ).
I am very much enjoying my exploration of regional Indian cooking! I will absolutely remember to reach out if I think of anything. I am hoping to get back down to the shops on Moody Street to see if either of them carry fresh methi leaves. That’s on my current list of new things to try.
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