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Garlic-black bean pan-fried monkfish: Coating was chopped cilantro stems, ginger, a head of garlic, fermented black beans, dark soy sauce, Shaoxing wine, cayenne, black pepper, and a little sugar. Fry monkfish fillets and remove. Stir-fry the coating, remove half, add the fish, and then slather with the remaining coating, turning once. A long-time favorite. Finish with cilantro. Jasmine rice to go with. Mrs. C has developed a serious muhammara addiction, and made another batch. Friend made a beet dip, which was very good. Sliced cucumbers and oasted naan to go with. Friend also brought dessert: it was like flan in a puff pastry crust, baked in the air fryer. No pics

I edited my original post to include an "almost" image of my rolling butcher block island.

There are some nice-looking islands in there. I still have the drop-leaf butcher block rolling cart I used as an island, way back before we remodeled our kitchen and put in a full island. However, the manufacturer of my cart seems to be out of business now.

My pork tenderloin went a few minutes too long on the grill. Still tasted good, had been marinating in chipotle overnight. Side was leftover white bean, tomato salad in pesto with homemade croutons. Cherry-chipotle dipping sauce. The tail end was very thin and it was over-cooked. We sliced off the thicker end for lunch; will simmer the other pieces in bbq sauce for sandwiches later in week.

If you wanted to be "authentically" Xinjiang, I would suggest using your honey, but as I said, there is zero reason not to use maple syrup.

Those Boos islands are nice. One might be able to customize them as well: https://butcherblockco.com/product/cowota?product_id=120&gad_source=1&gad_campaignid=17347491098&gbraid=0AAAAADyvdXfTW1QIpvTZTAqRYm4idBKZ6&gclid=EAIaIQobChMIv8Wtt8vljgMVZDcIBR1MTgrVEAQYASABEgINcPD_BwE

Oh, I understand that. I just have no idea where I'd find maltitol syrup, and right now I'm on a "use stuff on hand" kick that may not last long. As you note, honey is also a possibility. This NYTimes recipe for energy bars looks like it might be a good starting point, based strictly on appearance. The recipe should be unlocked.

Mr. Max ((see avatar) even at 12 and with his dental challenges) loves a minced chicken heart, but I doubt that would make much of a dent in your giblet supply.

They make a great sauce for pasta… https://www.pastagrammar.com/post/fettuccine-with-chicken-giblets-authentic-italian-pasta-recipe

I should say that maple syrup is unknown in Xinjiang or anywhere else in China. It is uber-North American. That's not to say you shouldn't use it should you find a recipe. It is nearly al produced in Canada and the USA and used there, although limited amounts are exported to Europe. I've never had it, ever.

Rotisserie Chicken Tikka Masala When I saw this video ( https://youtu.be/blIoTNj-dN0?t=468 ), I was blown away. I've been looking for ideas for tasty and innovative meals that could be made quickly and easily. I've also been reading recipes and watching videos to get ideas for a full-blown Chicken Tikka Masala, so this was like manna from heaven, a two birds with one stone kind of thing. Well, one bird: A Costco rotisserie chicken. All the ingredients were on hand, and the meal came together this morning while doing other things. The red pepper flakes in the recipe were replaced with a blend of Aleppo, Kashmiri, and Smokey Piment d'Ville. I added ground cardamom and cashew nuts. The paprika was replaced with a smoked version. Instead of regular crushed tomatoes, Bianco DiNapoli fire roasted tomatoes were used, and the sugar was turbinado. Then the sauce was given an E ride in the Vitamix. The smooth and somewhat smokey sauce went back into the pot for final tasting and adjustments and some crushed fenugreek leaves were added. Without marinating the chicken some depth of flavor is lost, but if you want a quick, inexpensive meal to put on your weeknight table, this is worth considering. The rice over which the chicken was place was an aged, extra long grain Basmati from Kohinoor. Lovely rice. The way it was prepared, the sauce was a little thicker than desired, but a little chicken stock or dairy would fix that in a jiffy. There's enough sauce and chicken left over for two or three more meals.

No. That's about a different type of cake. Not the ones I showed. Ba Bao (8 Treasures) is a very common term in Chinese, especially in food names - not only cakes and not only those 8 ingredients. Ba bao soup, ba bao congee, ba bao tea, ba bao beef, ba bao rice, ba bao vegetables, ba bao pickles .... The list is endless.

Years ago, when I used to do "fancy cooking" I did a take on a dish we had at Atelier Robuchon - it was a cabbage roll (using savoy cabbage) stuffed with sous vide squab breast and foie gras. While I mostly focus on SE Asian stuff now, sometimes I think back to those days rather fondly...

I dutifully made cabbage rolls a couple of times a year in the fall and winter. They truly are a labour of love. The last time I made them, my husband said "they're good - I've just never been a fan of cabbage rolls." We have been together for 38 years! Thanks for letting me know - jeez!

@Duvel Nice !did you run out of D.C. linguini ? just asking.

There were a couple of leftovers from the veal shank. I took them out, chopped them up finely (including all the glorious congealed juices) and tuned them into the most wonderful, rich and flavorful Bolognese ragu … Served (mostly) with De Cecco spaghetti and grated Parmigiano … No complaints 🤗

I'd give it a try. If the ingredients are just mangoes, then by weight it should be the same as my frozen chunks that I pureed myself. If there is any added water you might want to try reducing the water added in this recipe, hard to say by how much though.

I can but frozen mango puree with nothing added. Do you think that would work?

Hah - and I always thought, the US is ahead of us (and the Swedish, as usually Germans encounter hot dogs at IKEA) … Upper left, then clockwise: pickles cucumbers, deep-fried crispy onions, spicy Bolognese sauce (see next post), grated cheese. Sauces: ketchup, kewpie mayo, green tabasco, Develey hot dogs sauce (mix of mayo, yellow mustard and sugar) and Joppie sauce. “Classic“ refers to bun, sausage, mayo plus mustard, pickles and fired onions. The IKEA dog, basically …

I cannot edit my previous post with the mango sorbet recipe scaled to the Deluxe, but I just spun it on Sorbet mode and it came out well.

I'd devil the offally bits and use the rest for stock Half a shallot, finely diced Thinly sliced mushrooms 1 chopped clove of garlic Tsp of white wine vinegar Pinch of cayenne (to taste) Pinch of paprika, smoked or sweet whichever you prefer S & P Knob of butter About 30ml double cream Handful of chopped parsley Two thick slices of good bread Season and fry off the goodies for a couple of minutes, add vinegar towards the end to deglaze a bit, remove to a bowl Fry the shallot for a minute or two, add the mushrooms and garlic and cook until soft, add your spices and your chicken bits and warm gently while you toast your bread. Add the butter and cream, and further spices such as chilli flakes to taste Once hot, slap on toast, top with parsley and gorge thyself

My neighbour made me cabbage rolls a couple of years back and I *crave* them now. I tried them in a restaurant but was seriously disappointed.

I was alcohol-free for 2 weeks prior to a recent surgery. Making up for it now. This was a better than average Pinot Noir.

@Smithy if you don't like eating them ' as is ' I generally don't saute to brown , then iPot w stock , HP 1 hr , any release you like blitz w stick blender , cool , and freeze for future use as an addition to gravy season at the final stage only. 2 -3 Tbs of this , plus fresh pan drippings makes a very fine gravy for a roast chicken.

*mega-bump* I have 2 pints of chicken giblets, collected by a friend who saves them but whose wife won't touch them. I've finally gotten round to thawing one of the containers, and now I'm wondering what to do with them. I love fried chicken hearts...but am not likely to fry anything, any time soon. Up here @ChefCrash mentions chopping the gizzards finely, sauteeing with oil and butter, then braising in their own liquid until they're tender. That has some promise. Another idea is to stir-fry some or all of the giblets, along with some red bell pepper, onion and broccoli. But with what sort of sauce? What should I do with this stuff, now that I've committed to cooking it? I'm reasonably sure that a sheet pan roast in the oven is the wrong way to go. I'm also reasonably sure that I won't go to the trouble right now of wrapping the firmer giblets (hearts and gizzards) in bacon and then grilling them. Maybe next time around, with the second pint. Ideas, please.