Neither do I, usually, but my darling ain’t too hep on the salmon ‘scenting’ our digs, so keeping it in the oven cuts down on that vs. the frying pan.
2 Likes
I wonder why Kenji didn’t mention using a nonstick pan.
I was accused 
of forcing Autumn with last night’s meal on a FB food group. Hmmm…so let me push the envelope even more. 
Roast chicken with an herbed gravy, roasted red potatoes (instead of mashed), and buttered peas and corn. Didn’t get the chicken skin as crispy brown as I’d have liked, but OMG, it was soooo good!
Wine.
I’m ready for Autumn meals. I don’t care what she says. 
20 Likes
Its raining here today . Turning the oven on for the first time in months.
3 Likes
I never do.
We’ve not had measurable rain in the Boston area for (I think?) 24 days. While we’re loving it, I think a bit of rain overnight would be nice.
2 Likes
I use my well seasoned carbon steel pan(9") with great results, but have used older non stick pans as well.
We enjoyed some excellent takeout from Bloom in Verona, NJ, including outstanding spicy gochujang glazed pork belly bao buns with pickled cucumber, lettuce, gochujang aioli; crispy pork dumplings; fantastic smash burger with caramelized miso onions, zesty Bloom sauce, soy pickled jalapeños and cucumbers. It all went great with an excellent Shiraz.
14 Likes
Whoa, what a meal!
2 Likes
Revisted Feijoada de Lulas (Bean Stew with Squid and Sausage). We flirted with more cool temps last week and even though we’re climbing back toward the 80s, I had it in my head to make this. It should feed us for a few more meals after today, too. Carolina Gold rice to accompany.
18 Likes
They do a great Korean American fusion.
2 Likes
If you use a nonstick skillet, you don’t need any fat in the pan to “pan fry” salmon - it will release enough of its own. I like to start it in a cold pan, skin side down, turn the heat to medium and cook until it’s about 3/4 of the way done. The fat will render, leaving you with super crispy skin and just enough fat in the pan to briefly brown the other side.
10 Likes
Pork tenderloin (overcooked by about 5 minutes); spinach and ricotta ravioli sautéed with butter, garlic, and ‘shrooms; cucumber, tomato, and red onion salad; focaccia that kid brought home from the farmers market.
18 Likes
We made fairly good time on our drive back and stopped by the SEA market to pick up 2 packages each of the Lao and the Filipino sausages (@tcamp, I believe that’s what the other sausage was), another ginormous container of som tam & a couple of beef skewers from a different stand for dinner tonight. Unfortunately, the Phillies game had just let out, so getting away from the sportsing complex was a bit of a bitch.
Then we had to make several trips from the garage to Bldg A to take the elevator to the 4th floor, and walk up the remaining flights to the 6th floor in Bldg C. Can’t wait till they fix that GD elevator 
Chonky was super-happy to see us & wouldn’t shut up about it for at least a half hour 
. We even brought one of his perches back bc he is one spoiled mofo.
We froze most of the sausages, save for one package of the Filipino sausages. 2 of those plus the 2 beef skewers and som tam were a very welcome, easy dinner, although we didn’t like the som tam as much as last week’s. We’ll have to try some of the other stands next weekend.
The meat had more gristle than the skewers from last week.
The sausages had a savory-sweet taste to them. While I prefer the Lao lemongrass sausages, these were also quite good 
Nice to be back in the city.
15 Likes
Looks so beautiful plated.
1 Like
22 Likes
Thank you!
7 Likes
A repeat of the NYT Lemony shrimp and bean stew. Toasted baguette and butter, little gem wedgies, asiago peppercorn dressing, green onion, radishes.
19 Likes
