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I've been collecting and experimenting with this noodle dish since just before leaving NYC for Cali., in 1967, when I first sampled the dish at Shorty Tang's place. There are about thirty variations in the collection and roughly one third to one half of them have both peanut butter and sesame paste. The dish goes by a variety of names and descriptions: Take-out Noodles, Dan Dan Noodles, Tan Tan Noodles, Sesame Noodles, and more. It's never seemed strange to me having both sesame paste and peanut butter in the dish.

Nice fusion of German and Mexican influences - Sauerkraut stew with white beans, fresh chorizo, chipotle in adobo, onion, garlic, bay leaves and cilantro. Served with some sour cream

I had the same notion before we started looking harder at them. We try very hard to eat what we hunt and this lion was not on the exception list! Mountain lion is highly regarded as some of the best game one can eat. The one thing one to be aware of is that they (and bears) are known for carrying Trich so handling of raw meat and cooking to temp is important. Fwiw, the texture is very similar to pork, the odor when raw is not unpleasant, no gamey odor. (The animal itself stinks!) We also eat black bear and it's delicious as well.

Not a lot. It's not that common, but Skippy is available and there are Chinese brands, too. It is used in noodles sometimes, yes. However, the most common use here is in SE Asian style saté sauce and is used as a dip. More here. Here is a screen shot of a peanut and sesame sauce (with computer translation) from my local delivery app. First time I've seen it!

And the grandkids are much taller...http://www.shortytang.com/

I do - it's the cook's treat!

Thanks, @Shel_B for that. I grew up on the upper west side and my parents never ventured any further for Chinese food, so Tang is unknown to me. But the recipe sounds strange, to mix peanut butter with sesame paste. I've always had one or the other: sesame noodles or noodles with peanut sauce. Regular old American peanut butter shows up in all sorts of ersatz recipes for Americanized Chinese noodle dishes. And they never specify using natural peanut butter, so I have always assumed that people used Jif or Skippy, which have lots of sugar. Maybe @liuzhou has something to say about the use of peanut butter in Chinese food. There's a man who is never at a loss for words!

I love Hank Shaw's website and tips, and this looks good. I'm surprised, though, at mountain lion! I had some idea that apex predators weren't generally good to eat. Am I wrong about that?

Not Pork chile verde. (Protein is mountain lion) Chile verde is from a Hank Shaw recipe and is the best version of chile verde I've made.

What is the seasoning on the chicken?

that recipe calls for two 20cm pans - the depth is not given. I would not recommend baking the entire batch in one 20cm pan - i.e. twice as 'thick' the center of the pan will take much longer to bake at double depth - which will likely over-bake-to-dry the edges. it calls for springform pans - those with a removable bottom - and greased paper on the bottom. indicates to me the baked cake is quite fragile the "sides" of a springform pan "comes off" - allows you to get the entire layer 'out of the pan' without breaking it.

Eat Your Books shows it in the 1975 Sixth Edition and the 2006 75th Anniversary Edition

Looks great! Do you roast the chicken neck? That’s new to me.

Which edition JoC, please? I don't find this in the book in my kitchen (1997) but I have at least 3 others readily accessible.

chicken tacos

@weinoo very nice.

It's a thing of beauty!

For @rotuts - last night's roast chicken (Marcella style) dinner (with cole slaw). Might be the last time the big oven gets used until later this year.

What a fun packed life I live! Today I bought a new wok brush. The Present Its handle is a different shape from the ones I've being buying for decades! I'd better go lie down before I get over-excited. The Past

Chicken, green onion, cilantro, pepper jack and green Cholula quesadilla with spinach, cucumber, tomato and olive salad. Served with a Propellor Brewing Summit Cold Brewed IPA.

I have never cooked anything myself in my life before... but i am going to learn it as soon as possible ... i like how everything is nicely done in this thread with pictures and all ... so these are all the usual ingredients that one needs when cooking ... @Kerala I am from kerala too ... so its nice to meet you ... i am going to take this thread as a guide you have explained everything nicely with pictures ... Thanks

Thanks for the tip. I'll see if it's on the shelf at BB when next I visit. It would be nice to have a fallback. I usually make my own peanut sauce based on Shorty Tang's version. He was the chef/owner of Hwa Yuan Szechuan Inn, one of NYC Chinatown’s first Szechuan restaurants, back in the 1960s. If you care to know more about Shorty Tang and his noodle creation, here's a link to more information, including Sam Sifton's version which is considered to be a fairly accurate rendition of Shorty's: https://ny.eater.com/2011/11/2/6639857/a-family-history-of-shorty-tangs-cold-sesame-noodles

No pictures. We were in London and Paris and I only took one picture the whole trip, and it was of a floor board pattern at Versailles. Primarily because I have pictures from the last trip and things look the same (and the weather was better on that trip).

If you like spicy peanut noodles you should try using Jade All Natural Sichuan Peanut Sauce. It's delicious! I make peanut noodles with it and also use it in stir-fry with chicken. It is indeed spicy. You can pick it up at the Bowl.

@billyhill your bacon looks delicious. what are the 4 smaller pieces ?