What Are You Eating?
- Thread starter Brute
- Start date
To us American kitchen types, how is that different from fried chicken and rice?
First...the chicken is not fried, it is marinated in lime juice, garlic, ginger, white pepper & salt. It is seared both sides in ghee (basically clarified butter), removed from the pan, then minced garlic, ginger, a boatload of spices that make up a curry (cardamon, cloves, star anise, turmeric, ground chiles, fennel, coriander, cinnamon stick) are bloomed in the pan...then the chicken is added back and bathed in the spices, then braised in chicken stock and coconut milk.
Take the above spices and same minced garlic & ginger, and add to another pan with ghee until fragrant...add washed rice, grated carrot and finely chopped tomatoes, stir until coated, then add saffron, chicken stock and coconut milk and cook until the rice is done.
I do like fried chicken and rice though...Korean fried chicken and rice with furikake...but that's another story...
....but it still looks suspiciously like an air fried chicken leg on top of some Instantpot rice!
It sounds beyond delicious. One thing for sure, it ain't the Colonel.
I shoulda' known with you it wouldn't be something I recognize. Sounds like it'd be good though. I mean, anytime ingredients ". . . are bloomed in the pan . . ." I know it's gonna' be special! The only guy I know who cooks anywhere sorta' like you do is a professional chef. When I look at his menu I just point cuz I can't begin to pronounce the words he uses.
We knocked off 3 bottles...not boxes... of French Cote de Rhones..and had a nice salad with a Dijon vinagrette...and a nice French bread.
All things Salmo can't pronounce, therefore wouldn't eat...
It was well received by my family, who never had it before, but 3 bottles of wine probably makes a mini mart burrito seem good...
All things Salmo can't pronounce, therefore wouldn't eat...
It was well received by my family, who never had it before, but 3 bottles of wine probably makes a mini mart burrito seem good...
this week
-5 bean/3 pasta minestrone soup paired with Black Butte Porter bread
-grass fed beef stew paired with wife's so good 'flat' bisquits
-free range chicken pot pie with homemade pie crust
-line caught glazed salmon
-and every night a large loaded organic salad with three lettuces, nuts, kosher crumbled bagel chips, shredded carrots, red beans, artichoke hearts and ample virgin olive oil for a dressing
the worse lower respiratory flu we've had in decades kicked our asses for the past three weeks...we're just now able to pick up the power bands and weights again, get on the stationary bike, begin the grind back to the best fitness we can achieve in our mid 70's...
-5 bean/3 pasta minestrone soup paired with Black Butte Porter bread
-grass fed beef stew paired with wife's so good 'flat' bisquits
-free range chicken pot pie with homemade pie crust
-line caught glazed salmon
-and every night a large loaded organic salad with three lettuces, nuts, kosher crumbled bagel chips, shredded carrots, red beans, artichoke hearts and ample virgin olive oil for a dressing
the worse lower respiratory flu we've had in decades kicked our asses for the past three weeks...we're just now able to pick up the power bands and weights again, get on the stationary bike, begin the grind back to the best fitness we can achieve in our mid 70's...
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I made Dipsomania, my Mex style bean dip, the only vegetarian dish I know how to make. Even with no meat it is very hearty and filling. I have no idea if it's related to cassoulet or not.That's weird. I think Salmo assembled a cassoulet also this evening!
Three bottles is a good start to dinner around here. After that I open the box wine and no one notices that it's sub par by comparison.We knocked off 3 bottles...not boxes... of French Cote de Rhones..and had a nice salad with a Dijon vinagrette...and a nice French bread.
All things Salmo can't pronounce, therefore wouldn't eat...
It was well received by my family, who never had it before, but 3 bottles of wine probably makes a mini mart burrito seem good...
Homemade handcut steak fries.
I made Portuguese Bean Soup, using Linguica, a ham shank, cabbage, carrots, onions, garlic, crushed tomatoes, celery, small red beans and more. No photo because my attention got diverted when I picked up my prep towel that I had put down on top of my knife. I heard the knife hit the floor and thought, “I'm glad that missed me,” and finished wiping down the stovetop. After 60 years of cooking I should know to take better care of my tools.
Then I looked down to find the knife and WHOA! Part of my foot is numb from an old surgery. Center punched that! The footprints give a clue to what the bottom of my sock looked like.
I need to be put in a home.
Then I looked down to find the knife and WHOA! Part of my foot is numb from an old surgery. Center punched that! The footprints give a clue to what the bottom of my sock looked like.
I need to be put in a home.
After many years of working in professional kitchens I’ve developed an instinctual habit of jumping back when a knife is mistakenly dropped. That and I don’t go shoeless while cooking
Hope the wound heals up ok!
Kalbi Chicken
