Eatmywords

A few recent dishes inspired by various cuisines. (We mix it up, a lot. Cuisine ADHD, if you will, I'm sure many can relate, esp during these times : ) Risotto, parm, grill shrimp (bath of evoo, lem juice, fresh ground seafood seasoning (in a gifted pepper mill), roast garlic. Pulled pork taco w that stuff - cilantro garlic sc elevated it nicely (w mayo, lime juice, wh vinegr, evoo, cumin, onion) Poor/lazy man's Korean pancakes - scallion, fake crab, bumble bee smoked oysters (yes, imagine w the fresh stuff but people bring stuff here and stock needs to be rotated!) Still, pretty good. Side of house made kimchi (5 day room temp ferment before fridge, nice funk)

I'll guess they allow seconds once everyone has gotten firsts. (It's 2am there now so might have to wait a bit for CCST to respond : ) The lamb looks great too. Depressing, it's not more widely accepted here.

Pumpkin??!! This is getting gourmet! He is a trooper taking these pics. Risking some major chop busting if he gets caught I'd think 🤪

At first sight I thought giant freeze dried finger tip 🔪 May I ask where in Queensland you and or the mine is? (fun to map stuff, esp half way around the globe : ) We were in Brisbane, Gold Coast and Nimbin (-a story in itself) many years ago. Lovely people and places.

Yes, I can report daily on the chef's inspiration. (Especially motivated since I can't yet justify the cost of solar).

I was worried on that first one with what looked like a brownie covered in over thickened packet gravy but that vindaloo and the other dishes look fine. Did they call it 'vindaloo'? If so they're much more open minded than I would've thought. Curious for more, keepum coming! Thx!

I'd have to ask my SO who it was from but our last online frozen chicken came packed in dry ice for temp control. Are above purveyors not doing the same?

I checked out a few of their videos and and watched in full; 'How to stir fry any veg - 3 basics' and 'Cantonese fried eggs'. Nicely produced, very easy to follow. I like them. From the About Us, the woman, from Shunde, China, executes the recipes while the American b-friend narrates and sometimes cooks. Safe to say it's pretty traditional/authentic. Of course some may have other opinions.

A few 'cooked' rolls as requested by the adventurous little one. (One of these days I'll locate some raw sushi grade but it's challenging up here. One less thing to worry about and she doesn't know) Teriyaki salmon - cuke Tempura cat fish - avo, cuke (for no other reason than she likes cats) Tempura shrimp - avo, cuke, lemon Tuna for searing - s&p, TJ's nori komi fuikake seasoning Tuna roll in action Sushi - wasabi, spicy mayo

Apparently, the most challenging thing about bucatini is finding it. https://www.grubstreet.com/2020/12/2020-bucatini-shortage-investigation.html?fbclid=IwAR3hRyUFyL8WGdezNXtIbwIkSnCnn8HupmfITiMB4pyyhhJHTmDFhNPdSXY

As we are always on the lookout for odd/peculiar, my SO shared these w me earlier. Thought they'd go perfect w the spamurger. Creme brulee or machi milk tea?

Now, is that a fare request? Who wants that flavor memory? I do give them props for being curious and having brave palates. I know people who won't, and will never, eat fish or salad.

It all looks great but the cheese, amazing!

Thank you! Bananas? Wow, better ripe or green?

Can you share the recipe? Thanks!

thanks, one more thing I can't unsee.

Italy incontra Poland - cheese tortellini, kielbasa, spinach, shallots, dijon, heavy cream, chick broth. Rich but worth it.

Yes, I'm not trying to make it to code (which I have). Does incorping a non traditional condiment or sauce make it no longer 'Chinese' and just 'fried rice'? Debatable, like every thing else. I didn't coin "Angry Lady". I imagine someone came up with it to identify the products when there was little or no English on the label years ago. Nice to know the translation, thx!

For the record our crappy take outs call it Young Chow fried rice. Is that acceptable or just another offensive lazy American translation? I cook the egg first, scrambled w a bit of soy, ribbon/slice, add back at the end. I've tried the other way and its ruined the dish making it gloppy. As for sc, never tried oyster (doesn't sound appealing) but soy, ponzu, sweet or non sweet chili sc, fish sc, teriyaki, whatever we're feeling. For a little kick love the Laoganma (aka Angry Lady) chili oil products. There's no wrong way at home.

My wife made some pretty white ones earlier. The stars are stuffed w coconut. She used the Ghirardelli line for both.

Completely agree. Never cared for double stuff or limited editions. The 'white fudge dipped' recently made its way to the pantry. I tried one and wished for the original. My wife is the nostalgic sucker for the occasional old school snacks as in Yodels, coffee cakes, devil dogs and the like . These are the latest (I might have one)

Venison lo mein udon hoisin sc - cubed loin, corn starch/h20 bath, seared in peanut oil, set aside, saute veg, incorp hoisin sc (soy, rice vgr, peanut butter, honey, ses oil, garlic), add back cubes, toss w room temp noodles. Easy peasy.

Pretty dish. How did you cook the loin? The sauce seems a bit sweet. Was it? (I have several loins [did one in a lomein last night that I'll post in Dinner] but have been lazy about trying new recipes so this is inspiring, thanks!)

Nice pics! How did you treat the eggs and how/what do you eat them with?

NIce, your process is pretty much the same as mine. I've played with alcohol cook time depending on how prominent you want the booze. I imagine w a nice port you want less than a spirit. I've seen recipes with nuts, which we have in abundance, so I might do pistachios or walnuts. We'll see. Thanks again!