What Are You Eating?

That looks good..
 
Mossback said:
That looks good..
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Thanks! It was one of the better things I've made in a while. We found a pretty awesome Greek market while exploring the city and got the ground lamb, a lamb seasoning mix, hummus, marinated mixed olives, GREAT goat milk feta, pickled peppers, and pita. The meal just called out to us while walking through the market.
 
I love shopping like that, going through and grabbing stuff and watch a meal come together.
I'm going to be over in civilization for a few days soon, Greek food is on the list of to do's.
 
Gary Knowels said:
Thanks! It was one of the better things I've made in a while. We found a pretty awesome Greek market while exploring the city and got the ground lamb, a lamb seasoning mix, hummus, marinated mixed olives, GREAT goat milk feta, pickled peppers, and pita. The meal just called out to us while walking through the market.
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Glad to see you found a good market. Have not really ever explored Pittsburgh, but given its history, I suspect there are a lot of really good "ethnic" neighborhood markets.
 
In Nagoya and was treated to hitsumabushi for a business lunch. Basically eating eel 3 ways, first you just eat some and rice, then eat some with condiments and last add dashi to make a soup. Then eat the rest via the style you like most. Really good.
Off to Beijing tomorrow for a packed week of meetings but 100% sure there’ll be some good stuff there too.

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Now in Beijing, who knew there was a Turkish district? I stopped by a joint for a beer and had Uighar lamb kebab and a ‘special’ the first was doused in cumin and while tasty iwas very chewy, the special was great, lamb tenderloin on a stick. I’d spied a peking duck joint and so hit that for dinner, it was superb. Also had roast duck bone and cabbage soup as I knew they’d have the stock. Also wonderful.

Dave
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Shu mai...
Been years, but used to eat them a lot.

I need to get out more
😂🤣😂
 
No pics, but I made this NYT chicken au poivre recipe this evening with egg noodles and a fresh loaf of crusty sourdough and it was good! Really good. Hard to go wrong with butter, lemon, and heavy cream.


Chicken au Poivre

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all that sauce. Tuck any leftovers into sandwich rolls with lettuce and tomato, or chop and toss with pasta and grated Parmesan for a quick lunch.

cooking.nytimes.com

Chicken au Poivre Recipe • 5★

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce.
cooking.nytimes.com cooking.nytimes.com
 
Lunch time in a Hunan restaurant, lots of wild shrooms, hot pot/soup/noodles and a surprising amount of chilli in a few dishes, they called the fish yellow fish, a type of of croaker I think. Very tasty,it was covered in a fermented.bean paste and ghee made from yak’s milk butter. A first for me if true.

They gave us a green cucumber/mint drink that was stellar too.

Dave

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