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I’ve used Asian pear (kalbi) and papaya (terrible bbq as part of bbq team in my 20’s). As BTbyrd says it runs the risk of making meat mushy if used for a prolonged marinade. That said, it’s important to remember that enzymes themselves are protein catalysts. So they will themselves denature and stop working if exposed to heat, particularly high heat like grilling. Commercial products like premade kalbi marinade I buy probably have had the enzyme denatured by cooking before you get it. So it’s mostly experimentation i found a rather nice article, but I’m too dumb to know how to link it

Camera taped over.

Enzymes make it mushy. YMMV.

Crackers were the problem or the "in bed"?

One of the problems with CFS is tough meat and another is meat juices liberated by frying that destroy the breading/crust. Using precooked ground beef solves both, but leaves a texture problem. I've mostly dealt with it by slicing beef thin/pounding and precooking before breading and frying. What do CFS pros do?

I shall never again eat crackers in bed while attending a work telemeeting.

I received a new homogenizer this evening. Unlike my other, this one comes with a stand.

Tonight's dinner. Pork Belly with a fuji apple sauce and green beans with a sesame miso dressing. Recipes from the cookbook - Yoshoku Japanese food western style.

I know some of you have come across or even used dried shrimp in Chinese or other Asian dishes, but these are even better. Dried tiny fish and dried shrimp from Hunan. I tend just to fry them with a bit of of chilli flakes and eat them cold as a beer food snack. However they can be and usually are added to stir fries or other dishes as potent umami boosters. The fish are approx 4.5 cm / 1¾ inches long and the shrimp 2.5 cm / ¾ inch.

Sister!!!

I haven't used it myself, but it is common here in south China and SE Asia. However, not with steaks (which aren't a feature of most of the cuisines). I have elaborated on the Asian pears and their role in marinades in this topic.

Mention in another topic of the use of “Asian Pears” being used to marinate meats got me thinking. The term is a bit silly. There are many varieties of pear in Asia. They’ve been cultivated in China since 2000 BCE. However, in English the term refers to only two of the at least 74 types. These two are native to China. Pyrus pyrifolia, known in China as 沙梨 (shā lí, literally ‘sand pear’) is the more common one. These are native to southern China and northern Vietnam, and Laos, where I am but also now grown in many places, especially Japan and Korea. They do not have the classic pear shape, but are more apple-like in appearance. In fact, one of the many English names for the fruit include ’apple pear’. The large fragrant pears are usually served just as a table fruit, sliced and raw. They are much juicier than most pears. They are prone to bruising so are usually carefully wrapped for transit. They also keep well in the fridge for several weeks. These are the pears most commonly used as in marinades for beef, especially Korea where they are known as 배 (bae). They are considered essential by many in the Korean dish 불고기 (puɭɡoɡi), bulgogi. An enzyme in the pears are a natural tenderiser. Ground pears are also used as a natural sweetener. The pears are also pickled here in China. Pickled Sand Pears The other pear described as ‘Asian pear’ is Pyrus × bretschneideri, 鸭梨 (yā lí, literally ‘duck pear’). A common name English name is ‘Chinese white pear’. The Chinese name comes from the pears seeming to resemble mandarin ducks; I don't see it, myself. These are native to north China. Definitely pear-shaped, they are crisp and less sweet than most pears. Duck Pear These are eaten as a table fruit. I don’t think they are used for marinating meats.

As Elaine used to say, a "big salad!" Lettuce, farmer's market tomatoes, cucumber, radish. H/B eggs, Ortiz tuna, Pickle Guys' pickled beets and pickled turnips.

A lovely Basque rose. (France's Basque country)...https://chambersstwines.com/products/ilarria-2024-irouleguy-rose

Pasta al pesto a couple nights ago. Out laSt night, fried white wild shrimp, meatballs, gravy and fried potatoes. Pan con tomate.

@TdeV @ElsieD I'm sorry for the confusion... I put up the Airline meals (both ways) while still on the plane (flew there on July 1 (really late - so we didn't get our first meal until technically 7/2) and returned home July 12, again leaving really late so technically 7/13), and I linked to them while still really jetlagged.... The rest of the posts were written starting a day or so after getting home.... still really jetlagged! Here's the links to the flight over's meals: 1st meal on the flight to SIN 2nd meal on the flight to SIN Singapore to Jakarta Returning home: 1st meal flying SIN to NYC 2nd meal flying home Snack flying home Snack flying home just before landing

https://www.masterclass.com/articles/arrowroot-vs-cornstarch

@KennethT's first post of this diving and eating trip is dated July 18th. Read today (July 24) The "return trip" Airline Food starting post is dated July 12th! And I've already reacted to those airline posts. @ElsieD So I'm confused.

You did what I did - assumed the first post in this topic was the meal service on the way to the holiday when in fact it was a description of the meals on the return trip.

@ElsieD, rats!

For a creamy slaw, I just mix it into the mayo until it’s as zippy as I want and use that to dress the cabbage/veg mix. For a non-mayo slaw, I use a lemon or apple cider vinaigrette and add the yuzu hot sauce to the dressing to taste. I usually add celery seeds. Sometimes black sesame seeds, too. Salt if needed.

I will never again......make blueberry muffins using my precious hoard of wild blueberries and forgetting to put all the flour into the batter. While I'm at it, i will never again.....put breakfast pastries to bake and find, upon completion that they are fish fillets.

@KennethT, I can't find your photos on the airline trip home . . .

What a delight your posts are, @KennethT !

The grill functions at 450F with the rack in the top position. The Air fryer temperature range is 350F to 450F, default is 400F. The air fryer basket goes into the top position.