Nice. Stuffed with?
Store bought meat .
1 Like
Tonight, I made chu hou beef brisket & tendons. It’s comfort food at its best and a somewhat tricky dish to nail.
To make it, I got both drop flank and tendons. Contrary to the name, this dish is traditionally made with drop flank rather than brisket. It’s a cut just outside the flank and is used in pho (and called crunchy brisket).
Besides that, the sauce consists of chu hou paste, nam yu, shaoxing, soy and the usual braising aromatics and spices.
The hardest part is timing. Tendons take hours to soften, so it’s a balancing act of parcooking both the beef and the tendons, so that when they are combined, they finish at about the same time.
The dish usually is paired with daikon (white radish), but WF didn’t have any, so I settled for carrots.
16 Likes
That is one advanced recipe! Just EATING tendons seems advanced. When I’m showing off, talking about eating pho, I always emphasize the tendons.
Good ole’ Ranch Market!
We don’t have one here, but we have (shout out!) Country Square Market.
Their website doesn’t reflect it, which is weird, but it seems quite similar.
Maybe in the meat section, or the produce section. .
Okay, maybe all the sections except the main page.
No Whole Foods here, but Country Square has all manner of radish.
1 Like
Exactly!
13 Likes
I spy some egyptian walking onions on that book cover! I’m growing that variety as a perennial in lieu of scallions.
1 Like
Nice! I want to see!
I didn’t grow walking onions, but I grew shallots, and folks here helped me make kimchi from the greens!
PS I can’t find anything about the cover photo. Phooey!
12 Likes
Hash - tin of corned beef, spuds, onions. Fried. Big dollop of HP Brown Sauce.
Gavascon for afters!
12 Likes
That was my brother’s favorite breakfast growing up. I thought it was disgusting, but now I love it… extra crispy w/an egg.
2 Likes
I sometimes prepare a White Bean Hummus however, I only use Beans soaked overnight, never a tin or plastic packaging. I purchase Ecological Alubias Blancas (Navy or Northern Beans in English). Cannelli are Delicious too in a Hummus once in awhile …
3 Likes
Mexican Beer, New England Lobster Rolls & Corn Salad w/Tomato Scallions Avocado Jalapeño Lime & Olive Oil
Hello, my name is TheCookie and I like Mayo.
Sprouts Market just opened in our neighborhood. Everything is on sale. I bought raw, wild-caught, N. Atlantic lobster tails (prev. frozen) for $6.99. Steamed, chopped & added Mayo, Lemon, Cracked Black Pepper, pinch of Celery Powder, Paprika sprinkled on top for color. I was worried how previously frozen would taste. Not as good as live, but still nice & tender. I went a little gourmet and nixed the hot dog buns for Brioche Buns. I couldn’t help it. They were there staring at me from the shelf! Oh, and I griddled them with unsalted butter.
20 Likes
Very nice. Yes, I’m a bean lover and cook them a lot in the winter, low & slow. This was a quickie meal with what we call “earthquake food” (canned foods). 
One of my local restaurants offers this as either a starter or main course, topped with a poached egg in the case of the main course. And they make their own Brown Sauce.
1 Like
I could eat a ‘simple’ dinner like that every night 
2 Likes
I like tendons a lot, never attempt to make it at home though.
Reading that while having my first cup of coffee to clear a fuzzy brain resulted in an endless mental loop of:
3 Likes
We got one a few years ago. For my area I find their produce has the most variety at the best price. Quality is always very good. Most of the rest of the store I just shop the sale items.
1 Like
spectacular! must look up Nigel’s tomatoes!
1 Like
Hi TheCookie, I like mayo too. 
2 Likes
