Fish Ambotik, a Goan hot and sour fish curry, from Thali by Maunika Gowardhan. I wrote this up for the current (and concluding) Cuisine of the Quarter, South Indian. I used local fluke for this. Looking forward to the leftovers tomorrow!
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Take-out samosas, dal tarka, chicken biryani and lamb korma from Manna Cuisine in London, ON, baguette from La Boulangerie on Dundas W in Toronto, and home-made apple crisp featuring local Honeycrisp, McIntosh and Rave apples.
I wanted to try some of Manna Cuisine’s Keralan dishes. They have about a dozen Keralan chicken dishes (such as Chicken Varutharachathu, Chicken Kadai, Kuttanadan Chicken Curry, Chicken Porichadu, Kandari Chicken, Thattukada Chicken Fry ), and a handful of beef and mutton dishes. I will spend a little more time, figuring out which to order next time.
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Have had some black garlic in my fridge for at least a year. Wasn’t cheap at my local farmer’s market so I figured I’d best use it.
Found this recipe on the NYT Cooking link and liked it. Made it without the Creole seasoning (used black pepper) and subbed goat cheese for the cream cheese. So yeah, definitely a different flavor than the original recipe, but it was good! (Third pic is about 6-7 cloves of black garlic mixed with the goat cheese, Parm, and parsley.)
Baked Herbs de Provence chicken and peas alongside, as well as wine.
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I enjoyed some excellent takeout from Jinya Ramen Bar, a newly opened restaurant chain in Totowa, NJ. I enjoyed Takoyaki- Octopus balls (not real testicles 
) Battered octopus over egg tartar topped with mayonnaise, okonomiyaki sauce, fresh cut green onion and smoked bonito flakes. Crispy rice with spicy tuna- crispy grilled sushi rice topped with spicy tuna garnished with sliced Serrano pepper. Jinya bao bun- Steamed bun stuffed with slow braised pork chashu, cucumber and baby mixed greens served with JINYA’s original bun sauce and mayonnaise. Spicy creamy shrimp tempura- crispy shrimp tempura tossed in JINYA’s original spicy mayonnaise done in the classic ebi-mayo style (sauce not pictured). It all went great with an excellent merlot.
Please excuse the pictures, since this was takeout, and not very glamorous (but delicious all the same).
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Me thinks that would be pretty, pretty tiny testes 
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After stuffing ourselves silly with friends at the SEA market for lunch, not much dinner was needed: a cup each of sherry-I-mean-lobster bisque 
— my dood was rather generous with the ‘splash’ I instructed him to add, a couple slices of that fab seedy sourdough with cream cheese, and a bowl of salad with gem lettuce, celery, radishes, campari tomatoes, cuke, and peppercorn asiago dressing. The avo I wanted to add had gone bad, unfortunately.
Didn’t miss it.
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Old school ground meat tacos (chicken, pork, and onion, with taco seasonings). Tillamook cheddar. A seasoned chopped pico with toms, scallions, and avo. Tabasco and ranch. Shredded lettuce.
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(post deleted by author)
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Dinner was leftover rainbow trout with roasted peppers and cherry tomatoes drizzled with evoo and balsamic vinegar and mint.
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that sounds great, i love black garlic, haven’t seen it around here lately.
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that is gorgeous! looks perfectly done - so juicy!
Ten days of delicious eats in St. Louis at my niece’s house and along the Katy Trail, a bike trail from Kansas City to St. Louis. Tonight, short rib & mushroom ragu (me), fettuccine (niece #2), and caprese salad (niece #3). Buffalo Trace Bourbon Cream for dessert
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some how i deleted my post above, was trying to edit.
Made Woks of Life Gai Pad Krapow tonight with tons of Thai basil and bird chilies. Good and spicy! Crispy bits of both fried eggs pour moi. Coconut rice underneath.
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First time visit to Barberio Osteria https://www.barberiosf.com/ and as a solo diner the kitchen counter seat was perfect to see the action in the kitchen. Pork belly appetizer, fresh pasta entrees and panna cotta were excellent. The fried olives were good but the braised oxtail filling hardly noticeable. Will be back with the family to try out more dishes soon.
Bread
Ascolane - fried olives filled with red wine braised oxtails, caramelized onions , parmigiano, rosemary
Pork belly - grilled Stemple Creek pork belly, Dirty Girl shelling beans, peppers, semi-dried tomatoes, capers, cherry tomatoes, anis hyssop, chili, bread crumps, Star Route mustard greens
Maccheroni alla Chitarra - Corvus Farm’s guinea fowls ragu, fennel, red onion, chili, neptella porcini, san marzano tomatoes, roasted sweet peppers, capers, taggiasca olives, parmigiano
Orange blossom panna cotta, Lonely Mountain syrah grapes, citrus granita, lemon agurmato
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VERY mild on the garlic flavor. When I tasted it on my fingers after removing the cloves from their paper covering, it was mild then as well. I’ll finish off the remaining cloves in some manner and then be done with them. But at least I can say I tried black garlic. 
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Looks great, MariaCarmen
My bestie sent me a care package when I was going through my cancer shit, and it included black garlic.
I’ve only used it once for a stir-fry & wasn’t all that impressed. I guess that stuff lasts forever?
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