I see you’re not following advice.
Not being able to get out of bed would be a heavenly glass half full to me - Books, TV, Food Talking! Snuggly Cats…
I see you’re not following advice.
Not being able to get out of bed would be a heavenly glass half full to me - Books, TV, Food Talking! Snuggly Cats…
@LindaWhit - I’ve made it with chicken feet before - definitely a difference, much more gelatinous, so a richer stock. I was more referring to these farmers’ market feet - presumably organic chickens, local, etc. - as opposed to the feet I get from the Asian mart, which are much cheaper.
i feel like the taste this time was a bit “cleaner” but just as rich. the chicken feet from my local Asian supermarket yield a stock that is rich and delicious but has a slight funk. not bad in any way, just different.
i also have been making stock with whole thighs, skin/bone/all meat, and pulling them out, cooling slightly, and picking the meat off after about half an hour, then putting the bones back in. I use the boiled chicken in other preps, and the stock is super rich!
yep, these simmered in the IP for a good 4.5 hours.
and yes, agree - much more gelatinous, rich stock from the feet. better for us because i rarely cook a whole chicken for us anymore.
This is what I do, but with legs. TJ’s organic, free-range legs are a bargain, and make a great PC stock. I get the meat out a short while in so it doesn’t get stringy, and return the bones and skin to the PC and keep going. Wings would be a great addition for more gelatin, but they are overpriced because of demand.
Sincere kudos to @klyeoh for inspiring me to dive into SE Asian cooking. Thank you, Peter.
Our Wok did a Stir Fry tonight. Sauced with Sesame Oil, Dark Soy Sauce and Oyster Sauce. Just Terrific.
Mrs. P made delicious sugar pumpkin, delicata squash, spicy Andouille sausage, and crispy fried sage over pappardelle. It was inspired from a recipe in the NY Daily News. Mrs. P added the delicata squash, white wine, extra garlic and onions, and some sun dried tomato paste instead of canned tomatoes (since she is not a fan of tomato sauce). It was sweet, savory, and spicy
My kiddo is sick so dinner for me was a quickie on the fly: black bean burger on sourdough with avo, mayo, ketchup, and Sriracha. Likely a fitful night of sleep ahead.
A day.
A week.
A month.
And we’re only 8 days in. Yaaaasss. Just great.
I went simple for dinner tonite…a b/s chickie boobie marinated in a combo of orange juice, honey, rice wine vinegar and sriracha with a couple of sprigs of rosemary. The chicken was pan-seared and finished in the oven with the reduced marinade.
Sides were Israeli Couscous and sauteed spinach with toasted almonds, as I didn’t have any pine nuts.
Oh, you can be assured there was wine.
All good thoughts to puny kiddo. Bounce back soon!
More backyard fuyu, this time with sweet lime and purslane. Tangerine/evoo/cumin dressing.
Shanghai noodles
That looks great. Wish I didn’t have a random allergy to persimmon!
Oh @PHREDDY too funny but something that didn’t even cross my mind! With all due respect, (and I mean this sincerely) to vegans, they would certainly starve to death if they had to survive on native Arctic foods. I might die too, couldn’t do it!
That looks absolutely delicious @paryzer! I’ll be saving that recipe along with Mrs. P’s modifications.
Since we’ve already touched on some delicate issues regarding your recovery, I will say that a comfort height toilet and bidet would really improve your life right now. Assuming of course that you don’t already have either.
I gotta get me some persimmons! I haven’t had a single one yet this season… travesty.
Gorgeous sear
Quick recovery! And hope that they solved your pain.
I cut one of the sweet limes - still tart, but nice flavor. Zested it first and mixed with sugar for the beginnings of a possible shrub.
Snacky dinner - some leftovers from my long flight a week back, that I had frozen - cheese sandwiches that turned into perfect grilled cheese, and pan-fried “dumplings” called Muthiya - literally, “fists” - bec they’re shaped by closing the hand into a fist. Still hungry, so soft scrambled eggs inspired by that thread.
Did you make those noodles too? Jealous!
No way. I live 10 minutes walk from Clement Street and fresh Chinese, Japanese, Viet (rice) noodles.
Plus wrappers of all kinds. And veggies…