Sounds great. I’m going to look for a place in my ‘hood that serves it so I can get the flavor profile down.
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Thanks @ChristinaM!
Aside from burning my foot, I suppose I could have eaten off it. 
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I’m wondering if you’ve come across or what you think about fondue with KBBQ? It seems to be a new trend - one I was refusing to indulge in. It just seemed wrong. 
But I dipped a grilled shroom in it last time… pretty darn good!
I am Chinese, husband ( rip) was not. However, he had a sign at our front door , using a very ornate victorian plaque that was gold leafed and later gold plated, , this was what was inscribed. “LIBERATE YOUR FEET , WIGGLE YOUR TOES”
It did not matter who came to visit, be it a senator, a judge , he request everyone to take off their shoes. I have a copper pan filled with Asian slippers of all sizes.
Well, my son does not agree, the sign was taken out after my husband passed away. I adopted 2 Pomeranians who I love despite the fact that they shed like crazy. I do not care because they are everything to me nowadays.
I change to slippers whenever I am inside the house, but my son and his guests does not.
I vacuum twice a day bec of hair as well as cobwebs in my area, the worst according to my husband’s aunt who came to visit once.
I have the 3 second rule for myself.
Oh, while we are on the subject, I never did vegetable gardening but for the first time, my son did. He had been very successful with tomatoes, different bell peppers, French beans, shishito peppers, sweet peppers and early on zucchini and cucumbers. Last 2 years, he just planed a few thing but the squirrels , rabbit and groundhog had a feast. This year, he changed his strategy, planting them in fabric bags on my porch , automatic sprinkler. using organic planting mix and fertilizer, spraying with ,ilk and vinegar and some ant bait on the window sills. We had tons and tons of tomatoes I had to give away or freeze so I just purchased a dehydrator but upon arrival, the tomatoes are getting scarce. So, for his first attempt, it was quite successful. Tomato pies were requested by friends. They were very sweet as compared to friend’s
tomato harvest, so they claim. I specially like the cherry tomatoes which I cook using the bursting tomato method. You can find them and the pictures on Hungry onion. Hope this helps.
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I have not used my ground chicken breast yet
Will cook them tonight, ground chicken I place of ground pork with shrimp to make shrimp in lobster sauce.
Our grocery store does not seem to carry these products you show.
Anyway, I purchased a food grinder 2 years ago when my supplier for venison had a heart attack and I find that most of the supplier ( forbidden to sell venison in Maryland ) sells venison not fit for human consumption but fit for animals. So, I purchased an SRX -3000 with Kubbe and sausage stuffer to grind my beef, usually eye round for my poms. Since I had the sausage stuffer, I wanted to be more creative, bought different sausage making ingredients, and lo and behold, got diagnosed with alpha gal.
No, alpha gal is not a female super hero but a disease which is secondary to bite from a lone star tick ) tick with a white mark) . The tick bite a 4 legged animal with hoofs( deer, cow, pig, lamb, etc) and transfer a carbohydrate compound called alpha galactose on their saliva from these animals to the victim that they bite. As a result, the poor fellow that was bitten develop an allergy, ( anaphylaxis can happen)about 4-6 hours after consuming red meat from these 4 legged animals with hoofs. It is a very painful ordeal esp for someone who loves pork. It is not just the meat, but I am lucky I am one fo those who can eat ice cream and drink milk ( only use 2% for coffee) but I may be allergic to other products such as sausage casings and gelatin.
It is cumbersome to have the meat attachment to a kitchen aid as I had one. I gave that away.
If you do hunt or h ave pets, it is best to grind. your meat esp when I buy organic grass fed ground beef for them . They love duck, chicken , cheese for treats but nowadays, raw beef for breakfast and ORIJEN kibble for dinner is what they eat .
This saves me a lot of money .
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Wow! I’ve never heard of such a thing. That’s intense. Did you get it from a bite?
I may buy the attachment, but it’s not high on the list. It’s on the maybe I’ll start grinding my own meat when I retire list. As far as grinding pet food? I have cats. 
But curious, why do you say it’s better to grind meat from hunted animals?
What’s your take on the banchan issue? 
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We live really close to Koreatown (same zip actually). There’s a place called Soban, known for seafood, dolsot bibimbap (stone hot pot rice) & their banchan. They have rows and rows of big clear containers filled with every conceivable delicacy - ferment-y things, pickled things, braised things, raw things. It’s unbelievable. We’re rarely served the same thing. If you even nod or smile about a particular dish they bring you more immediately. Our Soban motto is go for the banchan and stay for the meal.
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My favorite is burdock root.
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A few things I’ve made this week…
Spaghetti Amatriciana. Used Bianco di Napoli tomatoes and think they’re a keeper.
Lamb Kebabs with Lemon Rice
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I’ve riffed from it many times. In place of the soy sauce I’ve used salsa, Dijon mustard, and many other things. My Dad loved it with the salsa and it became “his” recipe. The mayo still transforms and makes it magic!
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The rule changes - now based on decibel of the scream!
I’d be interested in a dedicated ground chicken thread! I have not had good results so tend to use ground turkey instead. I’d love to try some tried and true recipes and techniques from others!
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Sometimes the combinations that seem the oddest turn out to be really good! I’ll often order a dish just because it is a mix that would never occur to me. That’s why I initially tried the Russian Salmon recipe. I no longer tell people what it is until after they have tasted it and loved it. Now it is one of my favorite quick and easy recipes.
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Oh the possibilities! 
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Okay, I’ll put it together and post some stuff soon!
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Some local bluefin poke…literally the best I’ve had in many years. I got lucky today! It was on special.
Blackened swordfish…another winner. I went two for two
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Whoa. Yum! Where???
