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We needed some seafood after having meat loaf on the weekend. Thai prawns with beans, onion and carrots. Sauce was lemon grass, coconut milk, fish sauce, sriracha, soy sauce, stock powder, garlic, cornflower and water.

I have nothing to add to what I said years ago. Although LKK are said to have invented the stuff, others have certainly improved it. The brands I could recommend are probably not availabe in the USA. I don't have any oyster sauce at the moment; like most people in China, I seldom use it, but I do have this which is a fine alternative. Again it may not be available where you are. No connection to HP Sauce.

I found this old thread this evening while doing some more searching for oyster sauce as I was cleaning out the fridge and realized that the sauce within needed replacement. Since I started this thread 10 years ago, I felt I should bookend it. Megachef is pretty darned good, and has become one of my go-to sauces. Koon Chun, which I found at the local Ranch 99 Asian market, is also quite good, and I will be looking for another bottle of that briny elixir on this coming week's trip to the market. It's definitely better, to my taste, than LKK. I'll take a look at Dragonfly when next I visit Berkeley Bowl, but my inclination is to avoid it as just this evening I watched a test and review of oyster sauces on Pailin's Hot Thai Kitchen and she was very disappointed with the product. Maekrua didn't fare well, either. Over the past ear or so, I've found that I tend to agree with her taste assessments more than not.

Variation on Yassa from Senegal - chicken stew with caramelized onions. Chicken thighs are marinated in a mixture of oil, dijon mustard, lemon juice and salt and then seared. Larger batch of onions gets slowly cooked down until caramelized and then braised with the seared chicken thighs, marinade, serrano chili, garlic and chicken broth. Finished with some more lemon juice and mixed with the cooked rice. Served with some blanched spinach finished with olive oil and lemon juice.

I made 4 meatloaves on Saturday. One for us with the others for my sons and their families and I forgot to take a photo. This lunch of minestrone soup contains the remains of our loaf along with vegetables, butter beans and orzo…. Plenty of Parmesan on top

It was the sauce that accompanied the octopus at the particular restaurant - sort of a cross between teriyaki and hot sauce. We have had pulpo a couple of times in Mexico that was beyond being able to chew! Octopus is not something that I can easily source around here, otherwise I would be happy to experiment with it.

https://arstechnica.com/health/2024/05/new-research-shows-gas-stove-emissions-contribute-to-19000-deaths-annually/ I love induction. But I don't think this will change much any time soon.

Val, co-owner of the Cake Collective, along with her sister Maria - is as much of a gadget person as I am. I happened to notice that she had a big old homogenizer sitting on the counter (she had picked it up at an auction a few years back). I had brought a jar of MEC hazelnut paste that was about half oil and half rock solid nut material. Required a bit of work with the homogenizer - but once done - had a lovely runny nut paste that Val was able to make use of for a cake that required it and they are thinking about using it to emulsify their vegan caramel sauce that seriously needs emulsification.

As promised, a photo of the candied orange peel and ginger. We temporarily ran out of glucose and used some very old glucose that the Cake Collective provided and this glucose was brown instead of clear. We suspect that the brown glucose changed the color of the candied items. When Elizabeth makes this product at her shop, the orange peel retains it's orange color. No worries, this batch is very tasty and candied peels, candied ginger, and the candying syrup made its way home with quite a few of the participants.

We have Amazing sponsors. One of our first is Renee Drolet of Chocolat-chocolat. not only has she supported us every year, but, she is one awesome, friendly and generous woman!! She brought enough molds to allow a drawing where every participant received a mold but she also brought several for us to use during the workshop. Now that my friends is Amazing. thank You Renee

Wonderful dinner tonight at Ngoc Yen in Mississauga! Wish we had gone here as a group so that I could sample more of the menu. I had the shrimp and pork salad rolls and the lotus root salad. Far too much food but leftovers will make for a delicious breakfast. Beautiful restaurant inside. This place is located in an industrial park and was full of diners. The weather was lovely so some chose to eat outdoors.

Pizza night! Pesto, Castelvetrano olives, artichoke hearts, fresh mozzarella, pine nuts and arugula with lemon dressing Pepperoni, Vidalia onion and mushrooms Tried Ooni's quick pizza dough, not bad. Mine usually takes 3-4 days, but this was good.

Red wine braised short rib with peppadew peppers

PDF of Daniel's recipes. Daniel Stubbe biorecipes 2024-05-17.pdf

It is nearly impossible to get badly grilled octopus in Mexico. Even corner taco stands know how to do it. It remains a popular item for both of us.

Should be OK in your carry on I suspect.

Looking for a cocktail to bring to a Cinco de Mayo party hosted by the cookbook club I am a member of, I spotted this intriguing cocktail with mezcal and Benedictine which seemed like a good way to celebrate this Franco-Mexican event . It was in one of the books we were cooking from, Oaxaca (eG-friendly Amazon.com link). Lovely long, refreshing drink where the mezcal comes through and the Benedictine adds some interesting base notes. I also liked the fact that it is pretty diluted but still packed full of flavor. I need to play with Benedictine more often, it's great with tropical flavors (in a ying and yang sort of way).

That would be great. My husband did make it once but apparently it "wasn't the same."

Reading the exchange below in the Dinner thread made me think it'd be fun to start a thread about "American" food in France. As in, American food viewed through the lens of the French. It reminded me of this little series by David Lebovitz where he reviews the "American" offerings at Picard, the French frozen food store (here is their current line up). Being a French native living in the US, I find it silly, entertaining, and horrifying as well. You have to wonder what goes through the head of the people conceiving or consuming these products which are both familiar and strange (a version of hachis parmentier with pulled pork and mashed sweet potatoes representing American cuisine? ok...). I am sure things have evolved since the unfortunate days of the Indiana Café which, 30 years or so ago, introduced Parisians to "tex-mex" cuisine. Or have they? (a quick google search revealed that Indiana Café is alive and well with 10+ different locations, serving nachos and burgers...).

This pavlova turned out a little bigger than I anticipated... Not exactly dainty. It was mango and passion fruit, with a tonka mascarpone chantilly... The leftovers went into an Eton Mess... I mixed some Korean red pepper flakes with the fruit, and sprinkled over a pinch of sumac. (I was looking for inspiration and saw a Mary Berry Eton Mess where she uses her own-brand mango, chilli, lime dressing, and Ottolenghi sometimes does the sumac thing on desserts.) I didn't add enough of either to make much difference, unfortunately. I'm unlikely to make another one, so should've gone all-in this time. (Although mango, passion fruit, tonka, lime, chilli, sumac is probably a bit much!)

Warm salmon salad. A quasi Nicoise minus the olives (could not find any good ones this week in our corner of MX).

How saliva changes the flavor of food

This is one of the easiest cured products to make at home. I'm planning on doing some in the near future and will post the procedure and results.

Chorizo, roasted Poblano, and green bean breakfast tacos with tomato, onion, feta, and cilantro. Tapatio salsa

Does anyone know if I am allowed to bring the dipping fork on the plane? Anyone in the us brought it in their carry on before? I would hate to toss it away if it's not allowed, because we aren't checking bags. I didn't even think about that when I got it.