Now I’ve an idea, torch to cook rather than a finishing touch! LOL!
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Thank you. No, she used a garlic herb pappardelle from Al Dente Pasta. It cooks in 3 minutes.
https://www.aldentepasta.com/shop/garlic-herb-pappardelle.html
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May’s last meals:
Friday happy hour!
Galette ham butter and egg
Take out on Saturday night, Petit Cambodge
Bo bun with beef and shrimps
Nataing - Cambodian style red pork, a creamy ground pork dish cooked in coconut milk, served with rice
Spring rolls with pork and shrimped. Lettuces, mint and soy beans (not showed on photo) to make your own wrap.
Another takeout on Sunday, this time from a bistrot in Paris. The transport ruined the plating.
Sea bream tartare with a lemon condiment, pea and salad - we thought there was some avocat in it. A pleasant bitter touch with the lemon condiment. (no idea what that was)
Smoky iberian pork belly, pak choi and potato mousse - pork was ultra tender, and the smoky taste!
Dessert was almond cream with almond cake with Moissac cherries
H bought some pastries from another shop…
Chocolate éclaire
Saint honoré with vanilla and caramel and caramel tart
Lemon pie meringue
Spicy curry fried rice with mussels and prawns
Posting June meals instantly…
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Oh damn - that looks heavenly!
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After a couple weeks of frustrating grocery delivery experiences I decided this is something I can’t live without and am going to local butcher shops every couple of weeks.
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What I wouldn’t give right now to go someplace and watch the occasional truck go by. 
One man’s misery…
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My absolute favorite way to eat. Is that uni pasta in the middle?
Fabulous!
It’s on our SF Trip list… hopefully September. 
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We haven’t visited a real butcher shop or butcher within a super since sequester. But the time is approaching when I will. Crap meat is, after all, crap meat. Man does not live by bread alone.
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FWIW, I have been going to the butcher shop about once a month. I call ahead so that they can package the order. They’d even vacuum pack upon request, but I don’t need that service for the small amount we buy.
Also I ask when their least busy time tends to be, because I want to get and and out fast.
Not cheap, but I can rely on the quality.
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Rib cap
mmmmmmmm!
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The fire pit chickens took roughly 2.5 hrs because of their size and it was crowded by other contributions, like a large section of foil wrapped potatoes and Its own heavy tin foil treatment but once unwrapped and given time to crisp up the skin came together. The avocado oil, garlic and thyme flavored the bird as I hoped. Once pulled apart of meat was worked into a large bread salad and also served with garlic smashed potatoes. Unfortunately, I wasn’t taking photos while cooking. Next time, I’m going to cut the chickens into 4 parts and wrap each to save time. Well worth making the roasted, softened garlic cloves ahead of time.
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3 posts were merged into an existing topic: What’s For Dinner #58 - the Uncertain Certain Summertime Edition -June 2020
Thanks for this info @Rooster - all good to know. It may turn into summer here one of these days, but not here yet. We’ll give your method a try.
Yes, I do.
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A post was merged into an existing topic: What’s For Dinner #58 - the Uncertain Certain Summertime Edition -June 2020
If I did not give you props then, I want to give it now. Trying this.
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