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Shoyu Chicken over Ginger-Garlic Rice with Bok Choy

To my surprise, as I generally prefer my oysters au naturel, I'm rather partial to these on occasion.

Would you consider adding sliced/diced peaches in the filling? Peach can an elusive flavor so a concentrated syrup can help boost the flavor. I'd suggest a judicious use of spice though; you don't want to overpower the peach so maybe cinnamon in only one element? Maybe in the feuilletine? Possibly infuse some thyme into the peach syrup with allspice?

Ok, so for a little over a year, I’ve been working on a recipe. A very peach-forward cake. I haven’t been able to focus too much on it this summer, due to family losses, but I haven’t given up on the idea. These are the components: 1. A classic French Genoise sponge forms the base. Whether it will be composed of two layers, or one sponge sliced in two, I haven’t decided yet. 2. the filling is a French pastry cream, flavored with peach purée and cognac. I’ve made a test-run of this just today, and am waiting for it to cool to taste it. 3. frosting is stabilized whipped cream, with some being mixed with raspberry purée to make a criss-cross pattern on top. 4. A crunchy feullitine, flavored with cinnamon and all-spice. Maybe crushed into medium sized chunks and spread around half-way up the sides. 5. Now we come to the difficult part. It’s Genoise so it needs a flavoring liquid soak. Classic Genoise is mostly tasteless, serving as a vehicle for the flavoring liquid. I have two potential options. One is a simple homemade peach liquor. This is a classic. But a part of me wants to do something different. I found a recipe for a tippel called a Peach shrub. I would like to flavor it with some cinnamon and all-spice. The original recipe calls for ginger, but I replaced it with all-spice. This really appeals to me as a soaking liquid for some reason. I’d love to hear you guys thoughts on this idea. Is there anything I’m missing? Any advice?

Yes. In Mandarin Chinese, they are 大葱 (dà cōng), literally 'big onion' but often translated as leeks. They are also known as Japanese leeks. As a kid growing up in East Scotland* they were known as sybows but pronounced sybies in my local dialect. The history of the names is interesting. First known reference and from 1362 is as 'chibols'. This is derived from a Northern French dialect name, chiboule. The Scots sybow was a 16th century adaptation of chibol. * Wikipedia claims incorrectly that this name is from the west of Scotland. No, it ain't. In the west of Scotland they are referred to as 'spring onions'. There are many other names used in different places.

Had dinner at one of my son’s home. They cooked salmon, mashed potato and 3 greens - broccolini, beans and peas. The salmon was lightly marinated in honey and soy with a few chilli flakes and red peppers. It was very good.

@Pete Fred OK. you have a lot of work to do . take it slowly . change very little each Bake . Ill take all the remainders .

Fergus Henderson's Apple and Calvados Cake has been sitting in my to-do folder for literally years. Instead of watching my apples rot on the ground, I decided today was the day to finally cross it off the list. Rather than make his comically giant version, I scaled things down somewhat and made a couple of 10 cm (4-inch) ones... It was pleasant, reminding me of other French apple cakes which are mostly apple bound by a small amount of batter, although this was a bit more more cakey. The apples kept it nice and moist, but the dominant flavour was the spicing (cinnamon and cloves). In the restaurant, they give it a cider and Calvados soak, so maybe that's what I was missing.

Fission chips. 6/10. Perfectly OK. I'm at the Queen's Medical Centre in Nottingham. A few years ago I was at a medics pub quiz and the best team name was The Queen's Gynaecologists.

Grilled bangers, mash and (unmushy) peas. I like to remove skin and flatten banger into patties. Made a red wine and bacon gravy. Solid comfort food for mi esposo who returned from a solo trip to US first time since his femur fracture and surgery. We were told at his age (73) it would be a year to full recovery, and that he might never fully recover. He's pretty much at 100% now, 8 months post ORIF surgery (internal metal brace secured to femur with screws and wires).

Sounds like an excellent veg & seafood combo. I have one marked to try called Mussels and Brussels 🙃

Sprouts and shrimp Last night was BLTs that I've shared(and eaten!) a lot this summer.

to conclude : this is the CkMarrow pic'd from the first phase of the CkJell iPot . 1 X note that it did not melt . there may be some CkMarrow flavor in the pot , but Id guess not much. the flavor is earthy , but not like mushrooms are earthy . the flavor is not rich and delicate . no more CkBone chopping for me. there might be hints of Iron ( from the RBC's ) . so , there is a reason CkMarrow is not mentioned ( to my knowledge ) in Julia Child's tomes or served at 5 ***** FR restaurants . its work to get , and adds , if anything , nothing very delicious . but is for sure , a nutritional powerhouse.

Yesterday, I neglected to share this roasted asparagus with feta, almonds and mint from Sami Tamimi's new book, Boustany. I'll call out those little greenish red, pear-shaped tomatoes, kinda like mini-Kumatos They looked so dull compared to the brilliant red, orange and yellow varieties at the farmers market that I felt sorry for them and bought a basket. They turned out to be sweet, tangy and very flavorful. Today, I’m having leftovers from yesterday’s lunch. I went out with a group of friends to a local waffle place called Honey & Herb (full menu here.) I ordered something called “Salmon I used to know” which their menu describes as “A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions for a burst of flavor,” with a salad as my side. I brought home 2 of the trio. I disassembled them, stored the components separately in the fridge then toasted the waffle to crisp it up and reassembled.

addendum : CkMarrow , https://forums.egullet.org/topic/168147-bone-marrow-chicken/#comment-2458735

I remembered to look unto CkMarrow , personally a CkLg from the IDS https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/12/#comment-2458890 I needed a tool to extract the CkMarrow for a taste test then it came to me : that tool is called a ' Metz ' its a Metzenbaum scissors https://www.entandaudiologynews.com/features/history-of-ent/post/not-just-the-scissors-the-story-of-myron-metzenbaum every kitchen need several , in different lengths taste test : from refrigerated , not salted : neither here nor there . not bad , not like CkFat . not scrumptious . but its there , ans Ill cut the bones when making CkJell.

Big week for me : 1 ) current COVID Vax Monday 2 ) Stop&Shop has chicken legs on sale again I bought two trays , 10 lbs , 19 legs. Im not sure why , but S&S has significantly plumper generic chicken than MarketBasket and they sell it at a lower price , on sale or not. and the CkLegs are very nicely trimmed , and ready to serve your purposes w no extra work. ready for the IDS. Right out of the tray. I chose 180 F , plan for 2 hours , then rotate once , 2 more hours . most of these will be iPot'd for stock one or two will be held back for MC [ The Cat ] , he plants himself in the kitchen when there are Ck aromas of any kind. two hours , top tray . the bottom tray was looking a little anemic , so I went w 185 F from then on . 4 hours 180F 2 H , 185 F 2 H . note that color . although there might be some pic issues w the color , they were more or less like this. very plump. I did not temp them , as Ive learned an important lesson : at these low temps , the skin // meat dries out a bit , and form a shell . that keeps the meat juices in the meat not in the pan, as the meat contracts as the temp goes up. as they cool , the juice stays in the meat . something happened w the second set , the smoke stopped , indicated on the IDS front panel . no idea why . brief panic . would I have to buy 2 more IDS ? a la CSO ? as this tool has become quite important for the cooking I now do . but it got sorted out some how thus the second set looks a little different took a sample when cool . MC insisted . I tasted the meat . it was delicious . and on the rare side . if there were no tendons , and sliced thin when cool this would make your antipasto tray and be a nice complement to Serrano // Prosciutto ham. this now moves over to the iPot thread , as this is going to be 3 X stock , later today . tomorrow Im back @ S&S for two more trays. one of my projects was going to be ' Smoked Turkey Legs ' the kind you eat at room temp or cold . it's looking like it's going to be S&S baby turkey AKA grande chicken legs. Ill cook them longer , but w a low temp start , to ' seal in the juices ' we have heard ' seal in the juices ' before , haven't we ? in this case it might be true.

scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

Ive posted this before , but its Sooooooooo good , it deserved another look Tj's green chili chicken enchiladas [ Fz ] , fontina cheese , green window onions . Superb. next time Ill remember to add some pico de gallo l home made or Tj's refrigerated . TJ's refrigerated items that are similar to Tj's jared are significantly tastier. this is on the regular rotation for sure. green chili enchiladas are one of my favorite Mex-Tex dishes . Ive had versions that are a cut above this , but that's a long trip to TX to those hole-in-the-wall spots. nothing locally comes even close to this .

I get them at my local H-Mart which calls them "Korean Leeks"

Mine is now on the way.

Does it need to be food donations or could he raise money (which is usually better for the organisation)? Maybe he and his friends could get pledges for the number of times up the wall in a certain amount of time

How do you say "Punt minus a half ?"

Smoked bluefish pate from Delish was excellent. Eggplant took too long to cook.

Burmese inspired dinner with Burmese Chicken from Milk Street and Okra-Shallot Stir-Fry from “Burma” by Naomi Duguid - the diced chicken thighs are cooked in a spice paste made from tomatoes, turmeric, red pepper flakes, lemon grass, shallots, ginger and garlic. Finished with some lime juice and cilantro. The okra and shallots are simply stir-fried in the wok with some turmeric, ginger, jalapeno and fish sauce. Served over rice