That looks very good.
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Bangers and mash with onion gravy, inspired (loosely) by a NYT recipe (gift link).
I used Uli’s mild Italian sausages, along with Yukon and Satina spuds from our garden surplus. The gravy was the star, however, with caramelized onions, thyme, brandy and cider vinegar. Served with baby garden peas (from frozen – not mushy) and optional Heinz beans (blue can).
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Happy Lunar New Year. I made pork noodle soup. Broth was chicken broth, dashi, miso, tamari. Roasted pork tenderloin that had been marinaded in gochujang and hoisin. Topped with sbe and green onions. Pickled daikon, cuke, red onion salad in a chile paste, rice vinegar dressing.
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We enjoyed another outstanding dinner at Cafe Panache in Ramsey, NJ, including fork tender molasses and Guinness braised short ribs with polenta and citrus gremolata; panko crusted halibut with forbidden rice and wasabi; crab cake and octopus with eggplant caponata. The appetizers were thoughtfully split for us, which is why you see a half portion of each in the picture. For dessert we had coconut cake. It all went great with an excellent Chateauneuf Du Pape and Zinfandel.
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Leftover Ethiopian for dinner — lamb stew (yebeg alicha), chickpea tofu “salad” (buticha), and rice, because I had no energy to make even faux injera crepes.
Got home after walking off this encounter (I would pick today of all days to visit the Picasso exhibit). Then cooked my contributions for tomorrow’s Super Bowl gathering because I needed to stay busy.
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What a great picture of the cats!!
So peaceful…
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That’s one of my favorite cheat marinades too, though I don’t add toum (which my store is currently sold out of courtesy the nyt).
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Thats what I did during the pandemic too, when I couldn’t get lemongrass and some of the other components, that’s why I was curious.
(DC = dear… cousin?)
Yes to roti canai and parathas and all the good sauce-mopping stuff!
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Weird and simple dinner. Steamed broccoli with peanut/silken tofu sauce (a winner!), tuna/egg salad (always a winner!).
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Oven baked . Im calling it goulash . Local chicken Boudin sausage , cabbage , shallots , bacon , garlic , red potatoes . Added grey poupon mustard , red wine vinegar , butter and olive oil, smoked paprika. Cheers.
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Hopefully this ends up in the correct place, still noobish here.
I just had the best steak I can remember. From Lidi, about $12. 100% grass fed Angus beef NY 10 oz strip steak. I put some Lowry’s seasoning salt and steakhouse seasoning. Put in my mini convection oven for 450F for 10 minutes flipped and then 3 mins. Turned out perfect! Yummy! 
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"After several minutes of intense research"
I feel like that’s more a gringo taco salad bowl than a true tostada. I’m sure it’s tasty tho.
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Welcome to the WFD thread, @SouperDog! Your steak dinner sounds great…any sides? (And don’t you love the convection toaster ovens?)
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Dining companions 
All my cousins live out-of-province. 
I send them shelf-stable food in the mail! Interestingly, my cousin in Los Gatos found out last week that her post office hadn’t given her the parcel that I sent that arrived Dec 26th. We had presumed it was lost in the mail, and it had been sitting in the Los Gatos post office for 6 weeks. Fruitcake in February 
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I mean…if our silly state store can get it, I don’t see how you couldn’t - assuming you live in a state with less inane liquor laws.
That chicken looks gorgeous, and the marinade sounds right down my alley!
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I can’t take any credit for the spectacular array of ELEVEN dishes our gracious host prepared for all us Lunar Year party dwellers - I just consider myself incredibly lucky to have friends who are such amazing cooks. A fellow musician and his belly dancer wife were invited, so we also had the pleasure of watching her dance to a few songs. Soon, other enthusiastic onlookers joined her on the dance floor, and even with that smashed toe of mine I was able to participate…very, very carefully, and making sure nobody stepped on my bare feet 
It was a fun party with rivers of bubbly, white, G&Ts, scotch, and the spread below 
Chicken meatballs.
Glass noodz with tofu.
Fall apart tender 5 spice beef.
Sesame oil shrimp. Delish.
Moar noodz with lily buds and firm tofu.
Ginger scallion salmon. One of my faves last night.
Ground beef Macao nimchee (sp.?). Savory!
Ginger garlic scallion chicken. Probz my favorite dish. The chicken was tender, juicy and flavorful
Pork shoulder with Chinese kimchi. NOM.
Pork tonkatsu with chili sauce.
There was also a plate of gai lan with shiitake I somehow managed to miss when I was taking pics that was also very good - one of my favorite dishes to order out.
Tonight’s dinner of leftover Detroit pizza (from Tuesday’s band practice 
) and a chipotle corn chowder from the local farmers market won’t be nearly as exciting…
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Wow That was some mouth watering spread!
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He is incredible. I wouldn’t be able to make more than even 2 or 3 dishes like that (for a party of roughly 30 peeps!), and I’d be losing my ish attempting it for sure.
We are truly lucky 
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