Great news! Great looking dinner!
It’s the best for sick days. Feel better!
I try not to complain about weather but this weather is an exception! Hot and sour soup is a favorite and think you gave me a dinner idea.
No problem eating or drinking ginseng.
Almost anything is better than spring onions and leeks.
This was my dinner on the 1st. I had been feeling rather not well and didn’t want to eat a full (and too spicy) meal. Picked up some stuff from the steam bun specialist at the market and ate it in my room.
My order is being steamed. I got 2 of each kind.
Unfortunately there’s too much onions and scallions in all of them so I didn’t eat it all. The biggest buns had sweet bean filling, this I could eat.
The other place from the other day was much better.
.
5 Likes
Highly recommended, i was really happy with just how quick and tasty it was! The leftovers reheated well in the microwave for lunch although the veg got a bit softer than my ideal which wasn’t a dealbreaker. It says makes enough for six but that’s a joke. More like two very generous portions and an appetizer mug worth for me…
Today was all about sausage. We processed about 6 lbs of Merguez and 5 lbs of Kielbasa sausage. Dinner was a shakshuka with some of the Merguez sausage as a base. In the past, well once, I have made this dish, which is evidently traditional in Morocco, using a Bobby Flay riff. Not so successful. Southwest USA and Southwest Mediterranean are just NOT the same.
Yesterday, I made some Harissa. I pulled the Urfa peppers I had brought back from Turkey our of the freezer. Oh my. What a lovely pepper this was compared to what I buy locally. It had a deep red color, and had an almost floral smell. I then processed a leg of lamb and four shoulder chops from last year’s animal. Seasoned the meat chunks with herbs, spices and the harissa and that hung out in the fridge overnight to “marry.”
Today, we ground and then emulsified. Here is the lamb partitioned and then ready to go into the Magic Freezer.
I used the recipe from The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents by Sameh Wadi. Create a simple tomato sauce, pour over the cooked sausage and then poach an egg inside the sauce. Delicious! In my opinion, he has you cook the egg for too long. Next time, I will pull them more quickly.
The pot and one serving:
10 Likes
You’re my hero.
::blushing::
1 Like
Orange food. I never like yams or sweet potatoes whatever your supposed to call them. My friend left one last month at my house. I baked it until it is oozed. 400 degrees . Salt and butter. Freaking delicious. Boiled carrots. Sauteed off in a little butter. Leftover chicken heated up. Splash of Frank’s Red Hot Sauce. Good to go. Wine to drink. Cheers
5 Likes
Well, many great foods around New Year. I had a lot of wonderful meals in San Francisco and Los Angeles. I did make mushroom with fish maw (along with green onion and ginger…etc in the fish) (冬菇燴花膠).
8 Likes
Nice to see you here, Chem!
The other night we went to an area full of restaurants in another part of town. I think there used to be 1 or 2 restaurants serving the same dish then it somehow got popular and now all the restaurants on the same block switched to serving the exact same dish.
I was expecting pig’s ear strips but these were not.
Tiny salted shrimp again.
(Boiled) pork belly.
Milky broth.
The meal.
We never touch these 2 things: scallions or garlic chives, and raw garlic/onion. I have tried dipping the green chillies in chilli sauce like how Koreans do it. The chillies are not so hot. Besides, there are always several kinds of sauces containing a lot of chillies and garlic.
Some photos on our way out.
Preparing the broth for take-away meal.
Not a fan of milky broth but I did eat some.
Kitchen.
Final night in Busan. Moving on to Seoul tomorrow.
7 Likes
Green onion/scallion is a canonical Korean ingredient so it’s tough to avoid.
1 Like
Cool. Let us know how you like Busan vs Seoul. Is Busan cold now? In some of your previous photo from the other post,… somehow I get the sense that it is cold there.
Oh yeah… photo like this one suggests that it is cold - a person wears tons in front of a stove…
It’s cold here, 34F at the moment, but always several degrees colder in farther north Seoul (25F).
Yes it’s in everything but I couldn’t remove any chopped onions in the dumplings. My partner ate them for me.
Got the big one filled with bean paste for the train ride today.
Worked most of the day at home doing invoicing for our clients while watching the blizzard intensify. Got done around 3pm when I started the Guinness Beef Stew. Was pretty good with boiled potatoes and carrots. A little bit of leftover Guinness before and with dinner.
My complex roads have only been plowed out once and driveways not at all! They had better coming back later to take care of the rest of the snow that’s fallen/drifted. Otherwise I’m working from home tomorrow as well.
Thankfully, the power has remained on, so the boyz and I remain warm and comfy.
9 Likes
Snowed in here today! We didn’t actually get that much, maybe 6 inches, but the high winds and cold temps made it quite the event. I am still recovering from the flu, so I stayed home anyway. I hit the grocery store for some basics yesterday, thankfully. Tonight was mapo tofu with lots of spice and fresh ginger for the stuffy nose, served over steamed broccoli. Hit the spot for sure!
5 Likes
Tonight’s dinner preparations began yesterday. I broke down some Boston butt, grinding, seasoning, grinding a second time, emulsifying and then stuffing some Polish Kielbasa. To say I was not in control of the stuffer would be an understatement. Turns out I should have cut the casings to the length that I wanted and not allowed the casings to decide how long those links would be. Lesson Learned.
Here are the prepped sausages tied to the smoker rack. Total spaghetti code.
The sausages smoked for 4 hours with some hickory and cherry wood.
The sausages then went into the sous vide to finish their journey to 165º.
Tonight, I made some of the Omas Braised Green Cabbage and another batch of pretzels. My baking soda water must have been “off.” They just didn’t brown, nor did I get the crust I had expected in the first batch. The second batch was a bit better. Obviously, some of the water had boiled away by then.
I may just have to get over my fear of lye.
17 Likes
My office was one of the few that was open today in this crazy snow storm…! Since i live in manhattan and subway was fine we worked a full day and just left “early” a bit after 5pm.
I had some of my kimchi for dinner!! I am SO excited about how crazy delicious it is! I snacked on a bunch and slurped the tasty liquid while making a hot real meal to eat since it’s really cold. I baked some extra firm tofu with soy sauce and sesame oil as well as some broccoli and radishes tossed in the same mix. Boiled a few veggie gyoza from the freezer and made a bowl style meal with everything topped with sesame seeds, chopped scallions and a bunch of the chopped kimchi. Mug of hot and sour soup a la carte (i had already eaten all the tofu out of it so mostly broth).
It was waaaay too much food because i can’t seem to cook for one meal but i’ll bring leftovers for lunch tomorrow with the kimchi seperate.
You can see from the photo my stuffing and wrapping technique needs some serious practice…!
10 Likes
25 likes . Bravo ,
2 Likes
