That’s what I call the leftover liquid from a jar of Kimchi that I use to season my omurice. 
Ya know, I looked in the kimchi jar and it was too funky and mostly dried out for this use (but I’ve saved it for fried rice)… so then I was thinking, what to use? And I mixed up a soy-sesame-garlic dressing and added fermented calabrian chile paste. So… yep. “ish” 
2 Likes
Thanks for the link, I hadn’t seen it yet!
For this one I actually used TJ’s frozen Taiwanese scallion pancake (which I haven’t seen in the store for a while, but I found in the back of my freezer).
But yeah, roti rolls and kati rolls are jian bing’s first cousins 
2 Likes
Sous-vide ribs following this recipe:
12 hrs at 74C
I used store bought BBQ sauce (Stubb’s Hickory Bourbon). With potato salad and braised greens.
23 Likes
I love those and was thinking they would work well in that application. I wonder if they were discontinued?
We laughed until we cried when we learned that bougie in french means a candle.
1 Like
Or 1/2 and 1/2 topping in the same casserole dish. Would make it easier. I have one that doesn’t like cooked tomatoes, so often on a pizza, if I’m making at home, I’ll just do 1/4 without that on it. Maybe oil or pesto instead. You just have to mark it so it’s obvious after it’s cooked.
1 Like
It’s short for bourgeois tho, right?
3 Likes
The English slang version of it may be - because it indicates that someone or something is hoity toity. But a candle is just a candle. Then again, some people are very bougie with their bougies, and put them all over for that je ne sais quoi atmostphere. That’s what made us laugh!
2 Likes
Huh, and here I was thinking I was just calling everyone a candle when I referred to them as “bougie”.
You learn something new everyday.
1 Like
I hope not, but I’ll ask next time I go.
For Jian bing, TJs handmade flour tortillas might actually be better because they’re a lot thinner.
1 Like
Yes, since we’re all speaking and writing English
Lentil soup served with all the trimmings. This is how this soup, and others, was always served when Ma & Pa were still around. Fresh bread, Kalamata olives, cheese(always feta, but I subbed Parm Regg) pickled peppers and lemon for squeezing into the soup to add some brightness(Pops always liked vinegar) . Brings back some good memories
28 Likes
I made hamburgers on sesame brioche buns with Japanese sweet potato oven fries and bagged avo-ranch chopped salad. Tasty, although I find 80/20 ground beef too rich for burgers.
26 Likes
I could dive into that plate right now and I’m full.
3 Likes
Salad with gorgeous mixed leaves from the lettuce guy at the farmers market - only two weeks left. 
First of the year native-to-Maine Pinto Gold potato (my absolute favorite potato) and roasted chicken thigh.
25 Likes
Air fryer teriyaki chicken, steamed broccoli + cauliflower with butter and soy sauce, peanut scallion soba noodles. Tasty and well received by the hungry horde. Chicken would have been better with thighs but I am steadfastly working on the freezer stash so breasts it was
22 Likes
I prefer 85/15 myself.
2 Likes
Where do you get those pinto gold potatoes? Farmer’s Market?
Thanks…looks great btw.
2 Likes
All this talk of soup is making me crave some 
I will have to fix that. My fridge is bursting at the seams due to a bounty of veggies I am getting in my CSA. Only two more pick ups then I can work on reducing the amount of veggies I have.
Onto dinner tonight. I am now playing hookie since I was supposed to go to a film society screening but I’m exhausted So I just stayed at home and had a pasta arrabiata. Accompanied by a martini in a wine glass because I broke my martini glass again…
22 Likes
