Laab Moo Tai Yai/Aromatic Minced Pork, Shan style, from Hot, Sour, Salty, Sweet, my go-to for Southeast Asian cuisine.
I started off thinking I would make a more traditional laab - I even went as far as toasting and grinding the rice, something I’d never bothered to do before, but I ended up switching midway through. I would have liked it with more herbs but it was still very good. I did use the rice instead of the sesame seeds called for since i had it.
Yes 
It wasn’t that big of a piece, especially when you take the bones out. I like red snapper since the bone is mainly in the center, and you can just eat around both sides.
I think I gave you the Artichoke Francaise recipe? Either way, it’s delicious. But yeah probably not going to travel well.
That’s ok. I’ll just keep toying with it. Using diff pans, diff consistency of sauces, fewer eggs or a bigger pan, until it works. In the meantime, at least the H isn’t unhappy. He prefers a solid yolk.
Thank you. We were out last night, hence the radishes 
The radish raita was almost better than cucumber!
Did you start with pretty hot sauce before adding the eggs? Also your pan might be too shallow. Try smaller and deeper?
Speaking of radishes. I had a radish sandwich for dinner two nights ago. It is a throwback from life on the farm. White bread with butter and sliced red radishes with salt/pepper. Pretty much a poverty dinner but tasty. (Should have dressed it up with alfalfa spouts. Lol)
I am asking for this title for my birthday!
I was thinking both of these things actually. The sauce may’ve not been hot enough because I cooked it first and then let it sit for a couple of hours. Did the eggs right before we ate and although it was bubbling, it was likely cooler than it had been. If I went with a deeper pan, the eggs would have been right on top of each other. But maybe that’s what is needed…
You sure did and it’s saved in my Paprika with the photo you posted. 
Someday soon…
@ChristinaM, as ever I am in awe of your imaginative meals. Your posts inspire me to think more creatively about what I can do with the ingredients we have in the house.
Because some days I just wanna say: “Here’s some bread. Here’s some cheese. Dinner is served.” 
Yeah, I get tired of my own cooking sometimes.
I hope you get it. And if not, buy it for yourself. You deserve it. It is one of my favorites.
I’ve never seen this in a store. Was it a regular grocery chain or a boutique grocery type store?
I would have to say boutique, but they might deny it.
It wasn’t what I put on the list, but it was good. Reminiscent of stuff from my childhood in Queens, except for the packaging. Here’s the brand.
We don’t have the store, and I don’t recognize the brand. Big sadness. Used to be when I visited socal more often, we had some Russian delis we frequented that did a good chicken pate. There are a couple of Russian stores here, but they only sell prefab stuff and don’t make anything on site. Pate isn’t among their offerings. I scratch the itch sometimes with Trader Joe goose liver and truffle pate.
This is what I was actually wanting. It’s a pretty good addition to a low carb (fat free for all) “diet”.
Is that easier to find? This store is the only one I can always find it, although Safeway et al might have it seasonally.
Those look like pork and duck. I’m good with the TJ’s duck. It’s the chicken that I miss. I will keep a lookout when we go out to eat again sometime in this lifetime if we are ever post-covid.
Here, buy yourself something nice.
They have a branch in the Essex Market, near my home in Manhattan. I don’t eat meat, so the only thing I’ve had from them is a Beyond bratwurst on a pretzel bun. I liked it a lot.
Nugget is the best. What section do you find pate in? Refrigerated near their cheeses?
My CEO brought in the last of his small tomatoes from his garden yesterday. So I took a baggie of them for dinner tonight.
Asparagus spears cut into 1" pieces and sauteed in butter with a pinch of s/p for several minutes over high heat and removed.
More butter into the skillet, and halved baby tomatoes were added to break down and juice up, adding a decent amount of dried basil and s/p, along with a Tbsp of tomato paste.
Simmered it down, adding a healthy sploosh of white wine, simmered it down, then a splash of heavy cream, and finally some feta crumbles to melt in.
Asparagus was added back in to reheat, along with some cooked spaghetti. Plated, added more feta, and it was dinner.
And there WAS wine.
