Eatmywords

Who am I to turn away a national delicacy?

Don't be too jealous, it's over 10yrs now. Everyone should get there once in their life. My herbs are covered in snow including the mint w grows wild around the house. The pups and kids make indoor herb growing a real challenge. Have to figure that out.

Thx Ken, sorry I meant vermicelli instead of rice noodles. We would've included more typical ingreds if I wasn't so lazy to go to the store (had lemon, no lime, had cilantro, no mint or other herbs, fresh chilies, etc). The southern style is what we were going for. We spent a month in Vietnam so I totally hear you. 👍

I like everything mentioned above and can't think of anything (properly executed) I don't like. I've heard fermented shark is vile but w love to try it. My wife despises sauerkraut too. (She has other silly aversions like sour cream, cream cheese, mushrooms, balsamic and a few others that cause great strife but she'll eat any meat or offal w makes up for a lot of it). I quite like the sauerkraut from time to time but could see it off putting on any regular basis. Did you move to Costa Rica to get away from it?

We took a crack at Vietnamese spring summer rolls. The wrappers were sticky and not the easiest to handle but we got the hang - shrimp, rice noodles, romaine carrot, cilantro w Nuoc cham sweet fish sc (as opposed to the typical peanut sc) - fish sc, rice vinegar, garlic, sweet chili sc, lemon juice, water, sugar, carrot. The roll is a bit bland on it's own. The sweet and savory of the sc really makes it work. Viet influenced Turmeric thighs. Marinated a few hrs with turmeric, garlic, cilantro, ginger, 5 spice, lemon juice, sugar, fish sauce, peanut oil and cooked on a cast iron grill pan. Seriously good and tender. Almond cookies w a dark drizzle. As good as they looked. @shainI think we have the same countertops - caesarstone pebble?

No doubt. Though the scene takes place in a middle eastern restaurant so either way you're off the hook 🐵 🔨

Right, googling and seeing both but Summer I think has only the one meaning whereas spring can be the deep fried so..... https://cooking.nytimes.com/recipes/11573-vietnamese-summer-rolls

Those are SUMMER rolls! We just made the wknd coincidentally. Came out pretty good! I'll post in Dinner.

It's on Youtube (I had to watch it. I didn't have a choice, ok?!! : ) You can tell it was staged so maybe not the worst thing you can't unwatch. The dialogue is lol funny though.

Any mention takes me to the Faces of Death scene where they put a small monkey inside the middle of customized table with only it's head sticking out. Everyone gets a hammer and well, fresh monkey brains for all. Still haunted. 🙈

My sister was just rec'ng the show yesterday. I'll chk it out (with low expectations thx to Weinoo). Having been starved for travel for so long I like to think I'll be happy to have anything new to watch. As for Tony, I still have a really hard time accepting he's no longer with us let alone by his own doing. Miss him.

It's so admirable you're already thinking about telling stories through your food. Great chefs have been doing this for a long time. I don't think I have much to offer but I do remember a fantastic Chef's Table episode with Alex Atala that if you haven't seen I highly recommend (if you can access it) . His quest to incorp local and obscure ingredients (even to Brazilians) was/is so inspiring and educational. trailer https://www.youtube.com/watch?v=i7jtbVNRsyk Interview https://www.youtube.com/watch?v=3RdKiPxPiUY

Omg, major flashback! We had several too! Fantastic you still have them!

Sometimes we'll split a beer with dinner (so we have room for more, less heavy, alcohol after). They're the perfect size.

We grew up on Amora and though I've never done a heat test w several I've sampled from the above list, I remember it having that extra kick. Not a dijon but I quite like the all purpose Alstertor Dusseldorf german style. (Don't ask how many mugs I have. I can't bring myself to throw them out : )

I find the east coast/west coast condiments on offer surprising. Wonder how that happened. I could never live in Cali now knowing duck sc is not available. And ketchup, why? Besides mustard, our packet options include soy and hot sc (as in tabasco) w I don't use.

Hmm, a lot of naked foot. Maybe this mining thing isn't so tough and dangerous after all? 👣🔥

Bit a surf and turf for m'lady on Valentine's. Our local med box Italian grocer had some pretty fillets. Just a little s&p for 20min until room. 3 min sear one side, 2 the other, add butter, garlic, baste, repeat then oven 2min @400. Brandy cream sc w pepper corns and shallots. W baked shrimp tempura, roasted wedges, arugula w goat cheese stuffed baby peppers. Not picd, for dessert, she made marzipan brownies, warmed w a scoop of vanilla ice cream. A brownie game changer.

This is torture. Please, no more.

Swiss chard in these parts too. Everything above looks good save maybe the roast beef. Pretty sure I would have enjoyed the sneaky asshole's eggplant.

Our town just got a Popeye's. It' been the talk (ahh the burbs). The endless line (covid result no doubt) since opening 2mos ago, trails off to the main road causing a dangerous situation. I haven't been yet but a friend braved the chaos and gifted us a couple of the famous chicken sandwiches that people trample each other for. I've never had one before and I must say it was damn good. From the qlty and seasoning of the breast, spicy mayo sauce and soft brioche like buttered bun, it was the best fast food chick sandwich I've ever had. Gastro pub like even. I get the insanity.

Nothing burnt on those legs but really that plate is so cool!

Yea, happy anniversary @weinoo!! Our's was yesterday too (only 11yrs but feels like 23). Seeing what a big deal you make of it, next year we can be over for that steak and risoto! Lets add a tin of the Osetra w blinis! Sadly with all the snow and my recent molar extraction I couldn't muster up more than this asian influenced dark meat stir fry in a brown garlic sc w a dash of dry mustard powder for good measure. Added a nice dimension. Smart Cookie staying warm and dry!

C'mon Ronnie, don't be so cheap. The 4lb Jap wagyu is only $403 (down from $425).