What Are You Eating?

[VAGABOND]

Bo ssam pork shoulder after 6 hours at 300F.
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Covered with brown sugar and vinegar glaze, then glazed in 500F oven. The roast beast can sit out for an hour before finishing with glaze.
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Meanwhile making sauces, especially ginger scallion sauce.
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Break open and chop the roast, and make little lettuce tacos with rice,
Delicious!

Outstanding…….I just put on 5.75 lbs looking at the images. If I go back and read it again the Apple Pie will be missing!

 

[Brute]

Awesome…

 

[Brute]

Mapo Tofu…

 

[Mossback]

Mushroom risotto topped with braised short ribs...
Went with a Mencia.

 

[G_Smolt]

Last night's leftovers, repurposed as this morning's frittata.
Parsnips, Brussel sprouts, taters, and venison shanks, joined by chanterelles, shallots, garlic, feta, thyme, and parsley. Couple eggs to hold it all together and Bob's yer uncle.

 

[Peyton00]

Bowl of ice cream and sliced banana.

Not a bad Sunday.

 

[PhilR]

Albacore poke

 

[PhilR]

And chocolate chili flourless cake my daughter made. Perfect mix of sweet, bitter, and heat.

 

[Ronbow]

Just a simple repast at Ryokan in Izu-Kogen this morning, my birthday!

 

[troutstalker]

Just a simple repast at Ryokan in Izu-Kogen this morning, my birthday!

Happy Birthday! Looks like an amazing spread.

 

[Brute]

It’s my wife’s birthday today…and since she was born in Tennessee, I made her favorite breakfast…

 

[Brute]

 

[Buzzy]

Just a simple repast at Ryokan in Izu-Kogen this morning, my birthday!

How long will you be in Japan? Beautiful meal - breakfast?

 

[Matt B]

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Please tell me those aren’t canned biscuits.

 

[Matt B]

Roasted wapato, with a bit o’ salt and balsamic glaze.
Hand gathered from arm’s length deep in wetland mud.

 

[SteelHeadDave]

Roasted wapato, with a bit o’ salt and balsamic glaze.
Hand gathered from arm’s length deep in wetland mud. View attachment 38135View attachment 38136

I’ve always wanted to try wapato. How is it?

 

[Matt B]

I’ve always wanted to try wapato. How is it?

I think it's good. I've had it twice. First time it was boiled just a bit and had a bit of firmness to it, and it reminded me of a water chestnut. This time, roasted, it was much more potato-like, almost a creamy texture like a Yukon gold, but with a touch of slightly bitter funk, not unpleasant, and there was a crisp peel. I might have gone a little on the long side on the roast time.

 

[Ronbow]

How long will you be in Japan? Beautiful meal - breakfast?

Here for 10 days, Nikko onsen, Izu-Kogen Ryokan, and Shinagawa. Mostly visiting family and friends. No fishing this time. Return the 27th. Yes, breakfast. Diner night before was even much better, but came in three sets. Wagyu.......

 

[Brute]

Cold and rainy day on the lake…roasted tomato soup & Gruyère/applewood bacon grilled sandwiches…

 

[G_Smolt]

Snow in the forecast tonight.

That means it's officially "stick to yer ribs" cookin' season.

Pressure-cooker venison shanks in their own gravy (mounted with beurre manie, natch), with a side of roasted garden veggies. Made and enjoyed while consuming most of a bottle of semi-decent bordeaux.


Peace, y'all