Not sure boiled cabbage, French fries and skirt steak is a winning combo, but each individually tastes pretty darn freaking good on its own, especially the skirt steak.
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Okay, so I’m actually dying right now. I made chicken and broccoli in peanut sauce. Last time I did stir fry, I used three Thai red chilis and it wasn’t spicy enough. Tonight I used six, plus one more on top (raw) for garnish. Holy shit, I’m breathing fire. I can’t even tell you how this tasted but I loved every bite.
Tito’s and club with a lime wedge to drink.
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Actually dying? Pity. I could help with the eulogy. I wanted to give one at my Uncle Joe’s funeral but omg that two hour free open bar. I offer the parting glass. Mine is (and I feel like a traitor) a moscow mule in a cheap but insulated mug from lidl with ginger beer, ginger vodka and a nice squeeze of fresh lime. https://www.youtube.com/watch?v=2Sql9X4H0VY
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Thanks, I like it too, it’s a Riedel Nick and Nora.
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Swap you on weather - forecast is high 90’s to over 100 the next 3 days in MN.
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My guess is they used a mandoline for expediency.
Ummm…no. LOL I’m OK with the cooler weather. Just unexpected 2 days before summer starts.
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That would be the only reason I could think of.
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small h’s international salad bar buffet! Mushroom and sour cream salad (Finland), kimchi tuna salad (Korea), caprese salad with burrata (Italy), celtuce leaf oshitashi (Japan). Everything was good except for the oshitashi, which was bitter. I still don’t understand celtuce.
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If you like really hot food, have you tried this chili oil: https://twitter.com/digitalwineguy/status/324624586278842368
I am really addicted to it and no other chili oil/hot sauce/what-have-you will do.
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When we ate at Ramiro’s I wanted to order 8 scampi/langoustines. The waiter told me, “No, that would be too expensive.” But he let us have 6.
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Can’t believe I never thought of saving those flavorful corn cobs and doing the stock thing. I sure will do so from now on. Great idea.
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Same here. It is freaky…
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This is one of the reasons I came to HO. To read Harters as well as Linda Whit. We go through a lot of corn here. I have seen pics of beautiful corn with dinners and they are lovely but I know to wait. The way it works in this hood is corn peaks from mid July through at least Sept. Often, so often the farm stand I patronize has a corn delivery on a little tractor thingie directly from the fields a stone throw away while I am there loading the graphics on the tomatoes and zucchini. Then we have corn for dinner. I slap down some potato salad and maybe some chili, not too spicy as the chili is only a minor character. I used to eat six ears of corn at it’s peak but now only three. Always cook six or seven ears though. Cdc (constant dining companion) can manage four. Good thing we have a chest freezer as the frozen corn cobs take up a lot of real estate.
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We were swayed from Ramiro by people telling us about the interminable wait/lines (which we witnessed several times) and that the food was too touristy. Looks pretty damned good to this tourist.
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Dinner tonight is Thai style cashew chicken - https://hot-thai-kitchen.com/cashew-chicken/ . This was quick to make and very good!
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Back after a wonderful 2 week trip to the PNW where I walked bunches & did no damage. Returned home mid May & promptly stepped on a stone oddly causing a green fracture in a metatarsal. ~ 4.5 weeks done of 8 in a walking boot. Not doing much cooking and it shows. Completely misjudged the salt (way too much) in this Penne W/ Sausage & Spinach from Cooks Illustrated that @MunchkinRedux made at the tail end of April; appreciated the delayed addition of the dried tomatoes & using the spinach quantity. Good bones for a lazy night dinner.
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