I made it a while back, and am always curious what others like eating with it (my favorite is the ginger scallion sauce, though I don’t need the lettuce wrap - a bit of rice is good for me; in the restaurant he also served scallion pancakes / crepes which were nice).
I actually bought some pork shoulder yesterday after more than a year and was mulling over whether to use porchetta seasoning, mojo-style marinade, or go with bo ssam. Now I’m wondering if your post is a sign…
Sorry about your colleague.
In all my years of travel to the west coast, never did I have any colleagues or clients adventurous enough to venture out with me to get crab, so lucky you!
Btw I know nothing about Dungeness other than what I read here and elsewhere. My familiarity is with the mud crabs back home, which are usually smaller and deliciously sweet. This was a good crab, though — full of meat and good flavor, but not as sweet as the ones I’m used to.
Last night we had dinner with friends at their place. She pivoted last minute to making sous vide pork tenderloins that she pre-rubbed with salt, white pepper, and garlic powder, seared after SV, and sliced and topped with hoisin sauce. Surprisingly good! Sides were Korean short grain rice, a Brussels slaw with peanuts, and I brought asparagus that I sauteed until tendercrisp and dressed with cubed butter, sesame oil and seeds, a schoch of black vinegar, and sweet soy. I also made oatmeal scotchies from Sally’s Baking Addiction (and broke my OXO cookie scoop on 2nd use!
).
Tonight my DH and I collaborated on Cooks’ Country’s cider-braised pork roast with apples. I didn’t have enough apples and we didn’t bother with defatting the sauce, only straining. Made entirely on the stovetop in a PC - about 40 min at high PSI for a sliceable, moist boneless shoulder roast. I used rendered bacon for frying the apples and a little Better than Bouillon to balance the sweet. Good and easy - would make again. Served with broccoli roasted with oil and seasoned salt. Simples.
That’s awful, but they used to have great customer service, so they will likely replace it if you call them.
I emailed 
They have been great in the past so 
I had forgotten I had Spain On A Fork bookmarked until @mariacarmen mentioned it. I found a great recipe for tuna salad, Ensalada de San Isidro. Toasted baguette with garlic butter and Manchego cheese. There was a G&T and Cuarenta y Tres sangria.
I think we talked about the garlic crabs I had in mumbai, were those mud crabs? they were delicious! My client had to pull me away from the table 
at least half my colleagues were asian, so I had great guides throughout my journey.
DH manning both the grill and the deep fryer tonight. A USDA-prime, 2-lb. bone-in rib-eye with reverse sear. Russet potato chips. My contribution included tossed salad greens, a pie made of garden sour cherries (stonefruit from frozen which I put up last season), and homemade vanilla ice cream.
About six months ago, I was challenged that I never ate leftovers. This was ridiculous as I consider leftover Chinese and pizza to be cherished snacks. But as for homecooked leftovers, apparently I let them go to waste.
Several times I made jokes, saying, “Here, let me wrap that up so we can throw it out in three days”.
Everyone else stepped up, so I figured to do my part. Some dishes do not reheat well. At least this brisket was still amazing.
Meatless Monday (is that still a thing?) homemade flatbread pizzas. One with ricotta, broccoli, and garlic. The other had roasted zucchini, mushrooms, and onion.
If we can have Meatless Monday, we can certainly have Martini Monday.
I forgot how much fun it is. I remember the first time I used it. I borrowed it from work as I was going to be teaching a pasta making class using the Philips and wanted to try it out. We were very surprised at how easy it is and quick. I wasn’t paying attention when the pasta started extruding long before the timing suggested by the manual. I’ve rearranged my storage for better access.
I didn’t see anything in your post except this. 
You guys are killing me with the crab. When I was a kid it wasn’t unusual to have crab here. In fact, my mother recalls me being two years old and cracking and picking through crabs by myself with a rock I had. 
Now if I mention crab everyone here acts as if it’s an impossibility to obtain some. I know a lot of our seafood goes to tourists by way of all the resorts, plus restaurants in the capital, but it still seems it shouldn’t be so difficult to procure some. All I want is a crab empanada. 
lol, I grew up in a fishing community where one could catch a huge bucket of crabs in about 45 minutes. over time the waters became overfished and polluted, not sure if anyone still crabs there. People set crab lines not far from our place in Florida but apparently, they share the space with alligators so I’ve never given it a try, despite my wife’s someone constant urging
There are very few dishes where I actually look forward to the leftovers. I can count them on one hand.
Ironically, this topic came up in the first epi of David Chang’s new cooking show, Dinner Time Live with David Chang. Nobody was fond of leftovers.
My rule is, if it’s alliterative, it’s a real thing.
Although personally, it’s possible that I might die if I went a day without meat.
Nice pies!
WFD: the Endless Mississippi roast, part trois – that is, in the form of tacos. Crisped up the meat a little, fried up the tortillas, added fixins (diced onion, cilantro, herdez avo salsa, lime, pickled jalapeños, avocado). We each had two, and there still is roast left!
My PIC made his killer margaritas. I had two. He may have been ever so slightly disappointed about the difference between art and reality, however #IYKYK
I’m kind of the opposite, as long as you’ll accept “like them about as well as original” for “look forward to”. That’s to say, I generally like most leftovers. But on a strict reading of “look forward to”, like as in, “ooh, great, I get to have this again”, it is a fairly short list.
Mostly soups, stews, chili - things that tend to have flavors enhanced with a bit of time (I fairly often make these a day in advance and refrigerate on purpose). And any kind of beef, pork, or lamb. But not chicken, with one exception that fried chicken leftover and eaten cold, picnic style, is fine.
