What Are You Eating?

Brute said:
Chorizo, fennel, green bell pepper, tomatoes, herbs & garlic…prior to potatoes, wine, stock & pimenton dulce & Aleppo pepper…and clams
Click to expand...
In the beef stew? Or clams on the side? I've only had steamers served by themselves and in the shell. Seems like that would make the stew a bit crunchy.
 
Zak said:
I made a triple batch of this "fire chicken from a nyt recipe and it was delicious and made great leftovers. I've been eating it, with rice, for three days. I tried to attach a PDF of the recipe but I'm not sure that will work.
View attachment 135063
Click to expand...
Looks delicious! I haven't made that but I've made A LOT of Maangchi's recipes. Her YouTube videos are awesome
 
Dinner out

Raviolis...sausage and mushroom.

Nicks Grotto in Port Townsend.

Can recommend...the food is good.

Not as good as my stuff, but hey...
I cook for me, and it's always perfect.
;)

20241207_175638.jpg
 
Zak said:
I made a triple batch of this "fire chicken from a nyt recipe and it was delicious and made great leftovers. I've been eating it, with rice, for three days. I tried to attach a PDF of the recipe but I'm not sure that will work.
View attachment 135063
Click to expand...
That looks like a picture from a cookbook. For that matter, most of what you guys post here (on this thread) do also.
 
Roper said:
This is an adaptation of Tom Kha Gai, lime in place of makrut and ginger in place of galangal.
Click to expand...
Yes, I have to sub ginger for galangal due to availability also. Thus the lemongrass. As much as I enjoy Thai food I have for years kept a kaffir lime tree either in the tomato room during the summer or moved into the house during the coldest part of winter. The taste element it adds is hard to replicate without it. As slowly as it grows in this climate the leaves are treasured. The one I had outdoors in The Keys got to be about 12-15 feet tall in a couple years. Got spoiled.
 
If you've ever wondered what all the ingredients for a gallon of Chili Crisp looks like...wonder no more.
1000015457.jpg

Everything but the alliums combined in a big-ass mixing bowl.
1000015459.jpg

Next steps: fry the 2qts of shallots and 3 cups of garlic, then pour the 375° frying oil over everything and stir like hell.
 
G_Smolt said:
If you've ever wondered what all the ingredients for a gallon of Chili Crisp looks like...wonder no more.
View attachment 135221

Everything but the alliums combined in a big-ass mixing bowl.
View attachment 135220

Next steps: fry the 2qts of shallots and 3 cups of garlic, then pour the 375° frying oil over everything and stir like hell.
Click to expand...
Is that just for personal consumption?
 
You must log in or register to reply here.
Back
Top