Yes, but I assumed that the celery had been flavored with it somehow given the name.
Oh, right, okay. But it’s not an ingredient in kombu celery, counter-intuitively, unless there’s some in the furikake (and probably not).
I guess I could try making dashi and then standing cut celery in it so that the celery draws it up.
I was more curious why it was named for an ingredient that it doesn’t include, but I see that it’s a restaurant dish.
Thank you!! If the cooking instructions are easy to summarize yes, otherwise I’ll figure it out!
1 Like
Gern geschehen.
It creates a sort of silky coating which I like the mouthfeel of. It also helps the Sauce cling to the Meatball which improves the Eating and the Appearance.
It does thicken the Broth a bit but not enough for the finished dish and that isn’t really the intent.
1 Like
Oh no - I would never ask someone to do something they are uncomfortable with. I am so sorry my ask came off that way. I don’t watch much TV and wouldn’t pay attention to adds for Xmas lights as I don’t celebrate the holiday.
I see these are those projection lights that seem to be all the rage lately. Enjoy your lights and the upcoming holiday season
3 Likes
I know one of the bartenders at Goto - I’ll ask her next time I see her.
1 Like
Simple dinner: chicken and (CSA) bok choy stir fry. Kinda meh, but it filled the belly.
A very small glass of wine with dinner.
16 Likes
I went on a bit of a cooking tear this afternoon. Dear friends are coming in for the week but I’m gone most of the time they’re here, so I’m taking dinner over tonight when they arrive after a 10+ drive.
Menu:
Spicy vegetable potstickers
Chicken gyoza
Scallion pancakes
Soy sauce chicken cooked sous vide
Sichuan tofu
Broccoli in white sauce
Charred green beans with garlic
Rice
and Scallion oil noodles
We’ll get ice cream for dessert - had planned to bake brownies but now I’m winded.
ETA: After that, I decided we needed a noodle, so I peeled myself off the couch and made scallion oil noodles.
23 Likes
You are probably the bestest friend ever! Looks amazing!
7 Likes
Leftover tri-tip. Baked potatoes with the works. Heinz baked beans for those who wanted. Salad greens in vinaigrette.
18 Likes
Wow, holy cow! How thoughtful.
4 Likes
Pork pozole verde. Sauteed pork tenderloin seasoned with chile powder, s&P, oregano, cumin and coriander, onion, garlic, poblano pepper then added homemade salsa verde, chicken broth and let simmer. Just before serving I added golden hominy to heat and finished with radishes, avocado and cilantro. Slightly charred quesadilla with pepper jack, sharp cheddar and pickled jalapenos.
18 Likes
A big thank you to @PedroPero for sharing his technique for his baked pork tenderloin and orzo. The plan was to make a close variation but because I had to make a couple of substitutions, most notably ditalini for orzo - mine ended up close in spirit but not so close in execution. Besides the pasta exchange I had some kale to use up so threw that in when everything was just about cooked. All that being said, the meal came together easily, I can see this lending itself to other variations, and the family loved it. A win.
21 Likes
(post deleted by author)
We enjoyed another sensational dinner at The Farmer’s Daughter, in Newton, NJ, including rack of venison with bourbon cherry compote, fried winter squash, and herb mashed potatoes; lobster cannoli; American wagyu carpaccio; Ahi tuna stack; grilled eggplant roll. It all went great with an excellent cabernet and red Zinfandel.
10 Likes
Lucky friends!
3 Likes
By popular demand - lol!
Heinz baked beans in the blue can. I didn’t grow up with these, but DH did. They remain a nostalgic treat for him, especially at the holidays. 
8 Likes
