C. sapidus

Chipotle, leftover chicken, and green bean tacos

For a quick light meal, a can of grocery store sardines drizzled with hot sauce hits the spot. Dogs appreciate licking fishy oil from the empty container. Everyone wins, except the sardines. Canned anchovies are lovely as is. With regard to the article, I chose not click on the bait.

Glass noodles are an interesting idea. Jasmine rice would be traditional, but we just spent 2 weeks pigging out on a cruise ship so I was aiming for healthy-ish.

Thom kha Maryland blue crab 😉 Coconut milk and chicken stock with a paste of garlic, ginger (sub for galangal), lemongrass, shallots, cilantro stems, and toasted white pepper. Simmered with bruised lemongrass, sliced ginger, and lime zest (sub for lime leaves), and fish sauce. Strained the soup, added the crab meat, and finished with chile jam, lime juice. and palm sugar. Mrs. C declared it the "best soup she had ever had.", but I disagree. Roasted green beans with garlic, ginger, and lime juice to go with.

Garlic, ginger, dou ban jian, spinach, cilantro, salmon, egg, and feta. Good to be home!

Chorizo and roasted Poblano chiles in tomato-cream sauce. Sauteed onions, garlic, and a Serrano chile for flavor, and then finished with a goodly amount of cilantro and a squeeze of lime. Last of the chorizo for a while . . .

Apparently Obrycki's closed their original location and relocated to BWI airport: Obrycki's at BWI (click)

Firstly, I am no expert on Baltimore restaurants. I expect you will get good food at the places you listed. But. If you want the local experience you want a crab joint where they will dump a bushel of steamed crabs onto the brown paper covering the table. Tell stories, drink beer, and pick crabs until you become a) full: b) tired of picking crabs; or c) in acute pain from Old Bay in cut fingers. Usual accompaniments include Maryland crab soup, coleslaw, hush puppies, etc. Or you could go to a nice restaurant and get some delicious crab cakes. But it just isn't the same. The closest I see to Inner Harbor are Faidley's, which has been around forever, or LP Steamers (never been). But usually crab joints are more out in the country. Hope you have a great time, whatever you decide.

Chorizo and Poblano chile with a sauce of dried pasilla and ancho chiles, sauteed white onion, roasted garlic, Mexican oregano, cilantro, and a little honey. Topped with diced white onion.

Yesterday’s farmers market bounty and breakfast

Thanks! As @heidih said, just playing with food. But here is the general gist: 1. Remove casing from a link of chorizo. Fry and crumble until just done and then set aside. Pour off excess sausage grease (or not, as you prefer). 2. Core an small head of Savoy cabbage. Slice cabbage and an onion cross-ways into thin strips. Saute onion and cabbage until soft. 3. Add minced garlic, minced Serrano chile, tomato paste, and ground cumin and sauté until the cabbage is significantly reduced. I might have also added black pepper and cayenne. 4. Whisk two eggs with a little half-and-half and S&P. Add to pan and stir until the eggs are nearly done. 5. Stir in cooked chorizo, chopped cilantro, Mexican oregano, and feta cheese until everything mooshes together. 6. Adjust seasoning to taste with lime juice and salt. I hope that helps And I like heidih's idea of adding potatoes.

Savoy cabbage with chorizo, egg, onion, Serrano chile, garlic, tomato paste, cumin, Mexican oregano, feta cheese, cilantro, and a squeeze of lime. Tasted much better than it looked.

Thin pasta with pesto, shrimp, chorizo, spinach, and fresh basil, topped with Parmesan cheese. Would make again if I could remember what I did.

As it should, and yours looks delicious. 😀 Mrs. C made a breakfast of eggs within a ring of feta cheese, topped with chorizo.

Pikesville is my favorite rye. Unfortunately I haven't been able to find it recently. Ice cubes, something something. 😉

Couple of things to consider: 1. For lab work concentrations are usually either weight:volume (diluting a solid into a solvent) or volume:volume (diluting a liquid into a liquid). Perhaps the food world does things differently than biomedical laboratories, though. 2. If the densities are around 1, there isn't a huge difference between weight:volume and volume:volume. 3. Typically you add the solute (measured by weight or volume) and then dilute to the final desired volume. Otherwise there will be slight errors due to volume changes when one thing dissolves into another. 4. If you are diluting weight:weight, density becomes relevant. For example, ethanol has a density of 0.79. Consequently, 100ml of ethanol will weigh 79 grams. So if the instructions are not clear on how the dilution is to be done, you may be off by 20% or more. I hope that helps.

More chorizo tacos, similar ingredients except added chicken stock, leftover Parmesan-crusted baby potatoes, and basil. Almost done with this batch of chorizo, but I picked up locally-made chorizo at the farmer's market yesterday.

Bounty from the fridge and farmer’s market: Chorizo with corn, green beans, and orange tomato, seasoned with onion, Serrano chile, garlic, and cilantro. Feta and reduced half-and-half to smooth it out a bit.

Yes, the veggie chorizo crumbles nicely. Mrs. C always keeps some in the freezer.

Chorizo tacos with tomato, Poblano and Serrano chilies, onion, garlic, epazote, cilantro, cumin, Mexican oregano, and feta cheese Good, but still not the crumbly chorizo of my dreams.

Venison sausage from BIL in Wisconsin steamed and served with stone-ground mustard. Delicious. Excellent corn. which I had with butter and Ancho chile powder. Ripe plantains fried in butter, and mushrooms with epazote, roasted Poblano chile, onion, garlic, and Serrano chiles. First time I ever recall finding epazote at the store, and I hope it is not the last. Joint cooking effort between Mrs. C (sausage, corn) and myself.

Yes we have that same brand in the local international market. Thanks again!

Firstly, thank you! Yes we can get palm sugar. I have tried it but found it a bit of a pain to work with. Plus, one more thing to cram into a cabinet. So my usual solution is to find brown sugar that is about the same color as palm sugar. Current batch of brown sugar is darker and I do notice some difference in flavor, so perhaps I will try palm sugar again. I will look out for the scoopable jars, thanks for the tip!

Jars of dried shrimp paste, also known as belacan, should be available in any well-stocked Asian market. To use it you make a foil packet with the shrimp paste inside, smush it flat, and then toast the packet over a low flame. Warning: make sure your kitchen fan is working well when you do this. 😧