Love that lemon sauce!
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Oh man, that eggplant looks so good, I’d have braved shards to eat it, too.
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Oh holy gods, that all looks so good-
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Tried the NYT gochujang butter noodles tonight - a total hit! i halved the recipe, more or less, and the only change I’d make is maybe add a little parm regg - i think it would work really well with the garlicky/tangy/sweet/spicy buttery noodles. We inhaled this - should have made the full pound of noodz! Pork belly slices marinated all day in gochujang, Korean rice syrup, garlic, gochugaru, soy, mirin, sake, and a splash of apple cider vinegar, and then quickly wokked. Really good! Cukes got a rice wine vinegar/mirin/sugar/gochugaru treatment.
Also made a slow cooked Japanese beef dashi stew that’ll be dinner another night this week.
And, last but not least, made garlic confit and then made aioli with some of it.
Felt good to spend most of the day in the kitchen!
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i don’t want to admit how long i’ve had this particular slab of tamarind paste! and I’ve used it in other recipes but usually just as part of a sauce, not as a marinade, so yeah, i think it was overkill, i would use less next time.
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gorgeous!
Pacific Northwest Grilled salmon… again…but this time with a side of roasted mushrooms; various artists.
I hope to make mushroom larb out of the leftover mushrooms.
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Oh, man. That looks and sounds soooo good!
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When I cleaned out my fridge last week I found a few condiment jars with 2017 expiration dates. They dated back to our time in DC and I was reluctant to trash them as there are no replacements available here.
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oh man, i had cans i threw out recently (mostly tinned seafoody things) that were at least 25 years old. i shit you not.
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thanks, it really was!
mushroom larb! do tell!
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Chicken legs on the Traeger. Barbecue sauce. Store bought potato salad and coleslaw. Tired of the lousy weather. Its dug in like a tick . What the heck. I want camping food. Cheers
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I found gyro meat from my favorite Turkish grocery store in the freezer and decided to make Iskender Kabob for dinner. This led Mr Bean and The Sprout make toum, the Lebanese garlic sauce. Served with toasted bread, spiced tomato sauce, tzatziki and tabouli.
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A few years ago my mom tried to give me an entire spice rack of matching jars that had been around since I was a little girl. The herbs were all faded to a soft gold… i gently refused.
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I like your wine glass. I have a framed Gilroy Garlic Festival poster from the 1970s. I can’t take a picture of it; it’s downstairs in my storage locker …
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Simple dinner for us tonight of Tomato Rice (one of many “official” varieties of Indian “fried rice”), with accompaniments of:
- Papad (specifically Khichiya, a rice variety from Gujarat made of rice flour and cumin)
- Baked-from-frozen breaded fish bites (that were a nice contrast of both spicy and crunchy)
- Vegetable and green moong soup (for sis and me)
- Yogurt for mom (which is actually the only accompaniment for tomato rice when she makes it
)
Rice passed muster with everyone (this is not a “me” dish but a “them” dish so that matters 
).
I also made idlis for mom’s breakfast (from the homemade batter I froze last week) while I was making dinner.
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That looks 
ly! I’ll have to find a way around the NYT paywall.
