HungryChris

I first heard the term when chicken exports to China was being discussed. I thought it was unusual, but catchy. That is how they were labeled in the store, so i went with it. HC

I was inspired by @Shelby when she posted her chicken paws in the instant pot for stock. I was intent on recreating the Hakata ramen from Menchanko-Tei that we used to enjoy in Manhattan, before they closed. I know the broth is pork bone based , but pigs feet were the only pork bones I could find. I chose to add chicken paws as well. I roasted them both in the oven at 425 F for an hour and cooked the broth down at a very low simmer, based on what I have read. A minimal amount of salt , seasoned by the last minute addition of garlic and onion got the job done. Dried ramen clusters that were simmered into submission, black fungus (tree ears, that had been soaked in hot water and sliced), turnip greens that had been simmered in the broth, just because I wanted some greens and the last minute addition of half & half to give the characteristic white sheen of tonkotsu broth, three slices of tender roast pork in each bowl finished off by the little pile of red pickled ginger garnish along with some chopped green onion. We were both happy with a visit to the past! Oh, and I opened a bottle of "two buck chuck", just for the occasion. HC

What customer, I ask you, is going to want to frequent a restaurant where the chef freely admits that he hates all his patrons? HC

Another sushi fix. HC

@rotutsI am fond of the TJ's shrimp pot stickers as well, but I like them with a dip composed of soy (Kikkoman), minced green onion, a splash of rice wine vinegar and sesame oil. If I can muster up a side of ginger and garlic stir fried baby bok choy, all the better! HC

I left the restaurant business after 7 years because I did not want to grow old in the profession, did not like getting home at 3 am and did not like being only able to to hang with others in the same profession. We, all of us, accepted the shortcomings of the business, which are inherently, many. Sounds like you should have left too. HC

@rotuts No, the green things are not bell peppers. They are cubanelles, much like an Italian sweet frying pepper. The TJ's red curry is something I always have on hand for a quick red curry meal that, I think, has some great flavor. HC

Pork in red curry made with sous vide country ribs, cubanelles, red pepper and onions on jasmine rice. The TJ's red curry has a great flavor, but lacks the heat I want, hence the chili oil. Just about a teaspoon adds the heat I like. HC

@suzilightningI have struggled with scalloped potatoes for years and have finally gotten to the point where I can bang them out with not too much fat and little waste. Thanks for your compliments, Suz!! HC

Veal piccata, scalloped potatoes and peas. HC

Dirty water kimchi dog with onions and ball park mustard. HC

When you have scrapple, the sun is always shining! HC

OK, so I broke a yolk when I flipped these over easy eggs, still...no regrets. HC

Shrimp cocktail and wedge salads tonight. HC

Well, since you have asked, bottom round roasts were on sale for $1.99 pp recently at Shoprite near here. So I decided to try my hand at corned beef. I picked a few of them with decent marble and froze all but 1, which is brining as I type. As with the beef tongue I do, when I find it on sale, I mix up a batch of Morton Tender Quick ( 1 1/2 cups in 6 cups of water), inject it well into the beef, add spices (bay leaves, garlic, peppercorns and rosemary) and let it brine in the fridge for 2 weeks. It has been only one week so far. The first one I plan to do in the Instant Pot, but if that works out well, I will try the others in SV. I will report with results on the first one. HC

Poached eggs on toast, home fries and fresh salsa. Rather than trudge out to the wood pile, I tossed in a few bio bricks I keep on hand for such an occasion. HC

Green Giant was recently acquired by B&G Foods (Symbol BGS) and is a stock I hold in an income portfolio so I like to read about how they are doing. When I read about these products it did peak my interest and I will be listening to the earnings call on Feb 23 for any news on how these products are doing. Frankly, I am skeptical, however. HC

Reuben sandwich, of sorts. Leftover kielbasa slices, sauerkraut and Swiss cheese, grilled on Tuscan bread. HC

sei il benvenuto e il benvenuto qui We all look forward to your contributions here! HC

And in my opinion, getting the job done and being comfortable with the process, covers this issue. HC

OK, my 2 cents: it's one thing if you are setting up your mis and rocking through a dozen onions or so, the standard technique gets it done. It's quite different, in my opinion, if you are just cutting up half an onion to make a small batch of pico de gallo for dinner and you want to save the remaining half onion for another day. Knife skills vary from task to task. What is important is that you are comfortable with the knife, handle it safely, get the job done and are comfortable with the process. Unless you are under the watchful eye of a critique, who is in the position to ruin your career, who cares about anything else? HC

OK, I got to say it: How sweetly does the fat lady sing!!!!!!!!! HC

Being a Pats fan, half time was not the rowdy meal I had hoped for, but we will carry on! Here is the spread we did. U-16 shrimp cocktail Korean BBQ wings (from the freezer) The last of the TJ's shrimp puffs (also from the freezer) Chorizo stuffed littleneck clams. HC

I use them in quite a few things. Piccata sauces , tuna salad or just sprinkled on a salad. I will add them to bruschetta as well. I very much like them with smoked salmon, cream cheese and chopped Bermuda onion on a small roll. HC

I had one last zucchini in the fridge, so before I put away the fry cooking oil from last night, I fried up some zucchini fries. Yesterday I took a hunk of Christmas ham out of the freezer and it all came together. I believe I will be skipping lunch today. HC