Color and marbling almost look like beef. Can’t wait to see the finished product!
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@emglow101 That pork looks nice, and that was an amazing deal!
I had some from Heritage ,
My butchering was a bit sketchy, and with the left over pieces I made…
Larb!
Omsom! @mariacarmen
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That looks delicious! I have to comment on your beautiful wok. I have one exactly like that - I bought in the early 80’s. Flat bottom, carbon steel and so well-seasoned - I can’t imagine being without it.
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I’ve been going back to basics recently. I think I was getting overconfident with my cooking. Bechamel, potato salad (forever thankful @mariacarmen), pizza, etc, just reevaluating every step.
In this case, I was always suspicious of stir frying the paste and coconut cream (that forms on top of the coconut milk can.) I felt like I was burning the paste, especially the times I made my own paste, so I sauteed (low heat) the paste and aromatics instead. I didn’t fry/sautee the coconut milk at all, just simmered it. Also, I was adding too many fresh aromatics (lime leaf, garlic, chilies), too much fish sauce, too much palm sugar, etc. I just dialed everything way back, used regular sugar and mostly salt, tasted tasted tasted. The flavors were brighter and more balanced. I garnished with a lot more fresh herbs, as well.
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Looks good! (but I’m ignoring the Swiss chard… 
)
I was surprised at the britani recipe in Persiana because my recollection (from reading about the origins of biryani) is that Persian biryani is very lightly spiced - more like what we would call a pulao. But then I read the guardian article and she credits Asma Khan, which makes much more sense! (Except for the part where SG says “authentic” biryani doesn’t have chillies… hahahahahaha)
A delicious outcome for leftover lamb!
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Tonight’s dinner was a simple pantry meal, a result of continuing to clean and organize bit by bit.
A bottled pasta sauce was doctored in the PC while the pasta boiled. A can of cannelini beans, the sauce, and a generous addition of calabrian chile sauce, and some leftover spinach, plus the pasta and some pasta water to finish.
Very tasty for not a lot of work. And also aligned with my desire for a few meat-free meals.
Earlier in the evening I had some Patra recovered from the freezer - colacasia leaves rolled with a spiced chickpea paste, steamed, and then shallow (or deep) fried. Sounds strange but very tasty.
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Hot night . Windows open . Fan blowing. The end result. That was one great cut of pork . Cucumber salad. Equal parts rice vinegar , white sugar , and water. 1/4 cup each . With carrot and cilantro. This was super delicious. Cheers.
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Me too! Though I learned that at a Thai cooking class, so I don’t know that I had any real reason to be… 
I know what you mean by fresh - my favorite green curry is from a pan-asian place nearby, and that’s exactly why: it tastes FRESH compared to all the others. I suspect that they add more cilantro to their base, but your point about frying paste the less sounds like it may be why.
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Of course I didn’t know how to get rid of the double pictures .lol
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Phenomenal News …
Oh my! What a specimen!!
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Stunning.
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Yum! I still have the sisig packet to try…
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I’ve been carbo-overloading today as if I was running a marathon tomorrow.
:::Anyone who knows me is hysterical laughing on the floor right now, hoping they don’t pee their pants:::
Elsa decided to show up this morning with a LOT of rain and wind. I dealt with some window leakage at work, other “stuff”, and decided the Friday Company Lunch for the 13 of us physically in the office was pizza and Caesar salad from Stachey’s in our complex. (Carbo Load #1)
I over ordered, so some Caesar salad came home tonight after work.
Had I taken anything out of the freezer for dinner? Of course not. So Rana’s Chicken and Roasted Garlic ravs to the rescue. (Carbo Load #2)
Made a quick roasted garlic sauce to put on top of the ravs, and put out some of the Caesar, and grabbed a piece of the fluffy, soft pita Stachey’s always serves with their salads. (Carbo Load #3).
Oh, there WAS wine. TGIF.
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Your sauce looks lovely! Bechamel with garlic?
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Tonight’s dinner courtesy procrastination - I’ve been planning to make this meal for a week at least.
But anyway better late than never - and YUM!
Spanish tortilla, chorizo with a bit of sherry, and sautéed spinach.
Meant to make fennel and orange salad, but I was on the phone the whole time I was cooking, and washed up the mandolin after the potatoes, so that’s for tomorrow.
I think this is the tastiest tortilla I’ve made to date. And the faux alioli didn’t hurt - it was deliciously garlicky.
Need to work on getting the tortilla not to stick - or at least paying attention while cooking it rather than absent-mindedly doing it while deep in conversation 
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