What Are You Eating?

Brute said:
So...what's in your chimichurri...besides garlic, parsley & olive oil?
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It changes, depending on what's in the fridge. This one had the stuff you listed, plus some cilantro, grated shallot, some red pepper flakes bloomed in a bit of hot water, a finely chopped slice of preserved lemon, and some red wine vinegar.
 
G_Smolt said:
It changes, depending on what's in the fridge. This one had the stuff you listed, plus some cilantro, grated shallot, some red pepper flakes bloomed in a bit of hot water, a finely chopped slice of preserved lemon, and some red wine vinegar.
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I include all the usual suspects that you do…sometimes add mint… need to try preserved lemon…and usually fresh oregano & thyme…
 
Fresh thyme is the bomb, but I have an aversion to oregano. Much like the folks with the gene that makes cilantro taste like soap, to me, oregano tastes the same way mold/mildew smells. I avoid red sauce in Italian restaurants 😅
 
It has been a long time since I have had a steak, let alone beef. I did have some grass-fed hamburger in my cauliflower spaghetti lately. Dang, that does look awesome.
 
Have not been able to go fishing in too long now, so had to fall back on frozen king salmon from an outing a few weeks ago. Simple salt and pepper over a very hot cast iron, with browned onions and Tuscan bean salad. As for the missing corner, I used the same "trick" as @albula, somebody had to test it first!

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The boat on the can was owned by my friend Joe from Port Alexander.

When I first got to Juneau, one of our friends was a brewer for Geoff and Marcy, as they were just ramping up Alaskan Brewing from a garage operation to an actual brewery. Since there was no canning back then, and all the bottles were hand-filled, they had "reject fridays" wherein all the under/overfilled bottles could be taken home by employees for consumption, provided they returned the glass. For awhile while my brewer friend was living at my house, we had furniture made out of cases of Amber, covered in quilts a la dorm room chic.
I got so sick of that shit I can't even stand the smell of it anymore😅
 
돼지고기 김치찌개.
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If yer Korean is rusty, that's Kimchi Jjiggae with pork.
Fermented cabbage, fatty pork, gochujang, gochugaru, ginger, garlic, onions, mushrooms, Thai peppers, fresh cabbage, cilantro, and green onions, all in a hot bath of chicken stock with some soy sauce, fish sauce, and palm vinegar. Served over rice, hoovered up with several Kona Brewing "Big Wave" golden ales. Super-bitchin'.
 
G_Smolt said:
돼지고기 김치찌개.
View attachment 125270

If yer Korean is rusty, that's Kimchi Jjiggae with pork.
Fermented cabbage, fatty pork, gochujang, gochugaru, ginger, garlic, onions, mushrooms, Thai peppers, fresh cabbage, cilantro, and green onions, all in a hot bath of chicken stock with some soy sauce, fish sauce, and palm vinegar. Served over rice, hoovered up with several Kona Brewing "Big Wave" golden ales. Super-bitchin'.
Click to expand...
I’m old enough to remember that one of my high school buddy’s mom would not let him say bitchin. Because she thought it was a bad word. That sounds and looks super-bitchin.
 
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