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@Paul Bacino now that the Food Pyramid ' has be righted [ sic ] ' Id love to dig into a couple of those steaks . Just two. Get back to an even keel , before the ship sinks.

Doew the bottle give any indicaton of where that "Shaoxing" wine is made? I've never seen anything like that and their website gives no information. I do see from your bottle that it's salted. Never a good sign.

Finally back from our Australia/ new Zealand trip--i get to cut into this 35 day dry aged prime rib covered in wagyu fat Thank u @haresfur and @sartoric--for your tips - we did a few excursions but trip was for a wedding.. Queenstwon was awesome btw

I started out with a nice fatty 3/4 lb skin-on belly filet. The filet was dusted with the spice blend then I added a couple of very thin slices of orange and lemon. The filet was covered with a mixture of 1/3 cup each of kosher salt and granulated sugar and vacuum bagged. The cure time was 48 hrs. Here's photo of the filet after the cure was washed off.

@Paul Bacino hopefully no added salt in that wine.

Mine were a bit heavy but they definitely weren't dry. Maybe baking them in the Rings made a difference.

( Hong Shao Rou ) Shanghai Style braised pork--from Woks of Life---I add shitake mushrooms too My Shaoxing Wine

I made these but for whatever reason, mine turned out heavy and dry, so not a success. I must have done something wrong but I have no idea what.

Pot roast with mashed cauliflower and roast gravy.

Bean w Bacon soup . Some sauted chorizo ( generic , USA ) knob of butter . window green onions. favorite soup . found they carry lower salt version , and its on sale this week !

Yeah And I've never heard that pronunciation anywhere but America. They are 180 degrees wrong.

most will understand you if you pronounce it BAY-zl in America. That's probably the only correct statement in the whole article. They'll understand it because that's the only way that I've heard it pronounced.

I have seldom read so much ignorant nonsense as this. The "writer" gets everything wrong. https://www.chefsresource.com/how-to-say-basil/

Steamed Pork Belly with Pickled Mustard Greens from “Phoenix Claws and Jade Trees” and Stir-Fried Water Spinach with Chile and Sichuan Pepper from “Land of Plenty” - pork belly is first parcooked in water, marinated with dark soy sauce and then the skin quickly deep fried. Afterwards, the sliced pork belly is steamed with meigan cai, garlic cloves, cooking wine, dark and regular soy sauce and sugar. The sauce is thickened at the end with tapioca starch. Ong choy is stir-fried with dried chilies and szechuan peppercorns and finished with toasted sesame oil. Served over rice

Chicken grand mere

Do you mean the curing involved the spices you named, or that's what came after the cure? More to the point...how did you cure that salmon? It looks delicious.

@YvetteMT, sometimes, nothing but a good beef chuck roast will do. And yours looks like just the ticket!

Home cured salmon with a spice blend from World Spice including Indian coriander, fennel seed, cumin, guajillo, cardamom seed, Indonesian cinnamon, turmeric, and cloves. Served over Kalamata olive bread and goat cheese.

I was craving a roast of red meat and since there are no elk/deer/moose roasts in the freezers.... I bought a beef chuck roast. And holy cow this hit the spot! Chuck roast, carrots, parsnips, potatoes, pearl onions and gravy.

I am fond of the pan. 😉 Thanks again @rotuts!

well it having been established as we all know : Fond (total ) = Fond ( pan ) + Fond ( stuff ) Q.E.D. Fond (pan ) gets ripped off of Fond ( stuff )

But no fond 😉

Tuna marinated in soy, pixian bean paste and miso, then seared. Served over package wavy noodles with avacado, cilantro and garlic crisps.

I'm certainly seeing what you mean about needing to make stuff in advance and then having it ready to go for...something. Today I made the Creamy Sesame-Ginger Dressing, then realized I didn't quite know what to do with it. By late afternoon, after I'd finished chores, I was hangry. Still didn't know what to do with that dressing! But I had a bunch of roasted vegetables, and put it over them. Quite good. More detail in the Salad topic.

I spent a little time today making a new-to-me salad dressing, and a lot of time shoveling snow and doing other outside chores, and when I came inside I was too hangry to think straight. Dinner was a sandwich with salami, turkey, and 2 kinds of cheese, griddled on my panini press, and a roasted vegetable salad described here. Unfussy. Easy. Appropriate for dinner when the time arrives and I haven't prepared. Interestingly enough, while I was looking for items with which to make a rice dish using those roasted vegetables and some kind of meat, I excavated packages of meat and fish that definitely will be making appearances here before too many more days. But none of them was thawed, and I needed quick and easy tonight.