I missed Banana Bread Day (Feb. 23).
I will attempt my enchiladas recipe this week. Its a two day ordeal. Seven bone chuck is on sale, so we gotta pick one up, first. At least three meals come out of this adventure: beef enchiladas, shredded beef for tacos or burritos and beef soup dinner. 
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Stunning!
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you did everything except come over and cook the dish 
This video has a lot of great information about how to handle the noodles, everything from separating/storing if they’re not to be used right away to massaging them apart to how to cook them in the pan. If I’m to be honest, while my wife liked them, I thought they missed some wok hei otoh, I used very little oil so the end result was far less greasy than one would find in a Chinese restaurant.
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Yummers!
I love tomato chutney, but for some reason never make it. (But @shrinkrap does 
)
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Mom’s first birthday celebration was at home (we’ll go out in the next couple of days, she wanted to relax with us all at home today bec we just got in) — fam favorite Chinese hits.
We got dim sum (har gow, chicken & prawn shumai, and truffle edamame dumplings), sweet corn soup, and young chow fried rice from the (fancy) Chinese place, and I wanted indian chinese too, so the rest came from that — Hakka noodles, Chicken Manchurian, and Szechuan Chicken Lollipops.
So so good. The har gow is better than what I get in nyc, as is the sweet corn soup.
And two birthday cakes (so far — my friends aren’t done yet, I think there are some more coming in a couple of days): the refined sugar-free eggless one we ordered (ridiculously tasty) and the regular chocolate truffle cake friends sent. Plus a few bouquets — half of them assassin lilies sent to kill me with their deathly pollen 
.
(My parents were always so welcoming, hospitable, friendly, and kind to all our friends when we were kids, it’s a blessing for that affection and kindness to be returned now, because most of their own close friends are sadly long gone.)
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I made this with Canned Tomato(second time doing this).
Worked really well and was fairly easy. Definitely quicker and easier than Coconut since it processes so much easier.
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Is there a recipe you follow (even if loosely)?
Sure.
2 Large Tomatoes(I used 6 canned Plum Tomatoes)
1 C Peanuts skinned
3 Cloves Garlic peeled and split
2 Kashmiri and 2 Red Chili Peppers
For the Tadka
2 teaspoon Mustard Seeds
1 tablespoon Urad Dal
6-8 Curry Leaves
Hing
1/4 Tsp. Turmeric
Sautee the Tomato till pulpy reserve
In Coconut or Sesame Oil (Coconut makes it taste Kerala-y) Fry Garlic, Chilies and Peanuts
Add to Tomatoes and process till smooth.
Make Tadka and pour over
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Yeah your in PA right. I think you would have to go to NJ for Indian
NFJ? NEVER!
I’m sure there are good Indian restos in Philly, which we visit frequently (and where we will be living this fall 
), but other cuisines also not available to us in our podunk town tend to take priority. Of course, 3 months will give me more time to explore than 3 nights 
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Where are you now? I can’t keep up!
Wow, what a feast! Did all that come from the same restaurant?
For that wok hei, I use a blowtorch. It helps a lot.
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Happy Birthday to your mom! Dinner looks very good.
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kenji mentions that in the article I linked to in my post, he calls it “torch hei” but in all honestly, I don’t feel entirely comfortable having a blowtorch in our apt within easy reach of my wife.
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I procured a blow torch many moons ago to recreate a favorite nigiri (basically a torched slice of salmon atop a head of green asparagus). I’ve yet to use it for that purpose, but recently rediscovered it in a cabinet I had to clear out, it works wonderfully!
I hadn’t considered using it as a weapon.
Yet.
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“He brought back two different kinds of bacon”…He’s a KEEPER!
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Chicken thigh- dill -cream cheese - sautéed cherry tomato - sautéed shepherd pepper and spaetzle in a skillet, broccoli with olive oil and lemon.
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Ottolenghi’s Shrimp And Orzo With Feta, adapted from - https://www.theguardian.com/food/2018/sep/01/easy-does-it-seven-simple-yotam-ottolenghi-recipes (scroll down a bit to the recipe). I skipped marinating the feta and added all the fennel seed and chile flakes to the tomato as it cooked. I also added a chopped fennel bulb and garnished with the fronds instead of basil. A household favorite and there will be leftovers for dinner tomorrow!
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