Nice yolk
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Ground beef tacos in the style of taco Supreme. A side of potato salad. Though a little different. It worked well. Cheers .
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This is life-changing! I didn’t know you could add a whole recipe to MFP!
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@Amandarama - I think you should have been able to add a recipe link, either by posting the plain-text URL on a separate line or by clicking the sideways figure 8 (fourth symbol from the left on the editing functions in the top of the reply box). Is this the recipe you used from Food and Wine?
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Char Siu Bao from Mooncakes and Milk Bread. This was a tasty and easy char siu pork, though I’ll use less 5-spice next time, as I’m not a big fan. And I’ll eat anything in a steamed bun. Very tender and easy dough to work with.
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Yum
Interesting, I don’t ever recall seeing that here for gardens. Do you mind me asking where you are located and how long a period it takes to grow?
Goodness, that looks incredible
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It’s a great feature. The only tricky part sometimes is estimating number of portions. I keep a kitchen scale and a small notepad like this at hand for recording quantities.
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I’m in the Pacific Northwest (USA). Zone 8b. I get the seeds from Territorial Seed, where it is marketed as Aspabroc.
According to the packet, 56 days. I find the plants last the full year, however, and sometimes longer if it is a mild winter. I’ve kept some as long as 18 months, others as few as 9 months. I tend to pick frequently, which I don’t think is conducive to growing thicker stalks. Typically I’ll plant 4 plants in the spring, and 4 in the fall for wintering over, which most years keeps us in broccolini to some extent year round.
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BF made Hoisin ground beef rice bowls, with Yu choi. Tasted great, but I felt mine needed a little salt, so I added a bit of MSG I’d forgotten we had. I had to keep adding more and more to taste a difference, maybe 3/4 of a tsp. to just my bowl. I remember it being much saltier as a child… it did eventually add more umami, to an already umami-rich dish.
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good save!
when i made chile rellenos, i was going to follow a Chef John recipe which actually does them in a casserole, but then swerved into just making them on the normal way. they’d taste amazing either way.
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+1 for the MSG. I use it frequently in Asian inspired dishes.
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Yes! I use my Brevelle oven for salmon too - I just turn on broil and it comes out perfect, so easy.
For years I have made them the lazy way, in a casserole. My first attempt at traditional, probably my last.
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aw, try it again with unfrozen peppers next time!
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Tonight I made Greek biftekia roasted over lemony potatoes, carrots, artichoke hearts, and fennel bulb. I subbed ground beef and chicken for the meats and par-cooked the veggies (and used canned potatoes) before roasting and broiling. Rather than pan frying, I briefly broiled the meatballs before proceeding. I used mostly lemon zest versus juice on the veggies and cooked everything on a sheet pan. Thanks @Phoenikia (I think?) for sharing the recipe.
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Last night had a chicken thigh seasoned with Greek seasoning and cooked in the air fryer, a steam-baked potato cooked in the Instant Pot and topped with some leftover queso, and chilled asparagus. It was so tasty.
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Ignore my request. I finally located where to remove my name. Don’t understand how it got there anyway. Hope it is gone when I post this. It is gone from my current post, but not the others. Is there anyway to remove it from all of my posts?
Sockeye salmon teriyaki, roasted parsnips, roasted Brussels sprouts.
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