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menuinprogress

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    San Diego, CA

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  1. menuinprogress

    Dinner 2018 (Part 1)

    Pad kra pao moo with a tomato cucumber salad.
  2. menuinprogress

    Breakfast! 2018

    Uttapam with some leftover Gujarati potato/zucchini curry and yogurt sauce (khudi).
  3. menuinprogress

    Dinner 2018 (Part 1)

    Chilli-lime chicken. We've been making this dish for years - based on a recipe from a British-Indonesian cookbook. A chicken, chopped into pieces, marinated in soy, black pepper and salt and then shallow-fried. The sauce is red chilli, lime and some sugar. We eat it with a bowl of rice and some greens (this time it was gai lan).
  4. menuinprogress

    Dinner 2018 (Part 1)

    Thai steak salad.
  5. menuinprogress

    Dinner 2018 (Part 1)

    Bay scallops with andouille and white corn.
  6. menuinprogress

    Breakfast! 2018

    Tomato and tofu soup with fish balls and noodles (the rice noodles are hiding at the bottom of the bowl).
  7. menuinprogress

    Dinner 2018 (Part 1)

    Our first go at making Khao Kha Moo (Thai pork leg rice). It is pork leg (with plenty of fat and skin) braised in a spiced broth, served with pickled mustard greens, a chili-vinegar sauce and egg. We fell in love with this dish at the famous "cowboy hat lady" Khao Kha Moo stand in Chiang Mai:
  8. menuinprogress

    Dinner 2018 (Part 1)

    Roast duck fried rice.
  9. menuinprogress

    Dinner 2018 (Part 1)

    Roast duck with asparagus, potatoes and mushrooms. After this picture was taken, it was drizzled with a sauce made from the drippings, which made it both more tasty and less photogenic.
  10. menuinprogress

    Dinner 2018 (Part 1)

    Warm white bean salad with opah belly and garlic crostini.
  11. menuinprogress

    The Soup Topic (2013–)

    Broccoli, carrot and onion soup. Fortified with some bacon fat and spices, and eaten with cheddar cheese toasts.
  12. menuinprogress

    Dinner 2018 (Part 1)

    Jambalaya with andouille, shrimp and bay scallops.
  13. menuinprogress

    St.Patrick , AKA CornedBeef 2018

    Sure: 2 T black pepper, crushed 2 T coriander seeds, crushed 2 t paprika 2 t garlic powder That is for around 3-4 lbs of corned beef. The spices get rubbed on after soaking the meat in water for about an hour, and then patting it dry. Then it sits in the fridge overnight before smoking.
  14. menuinprogress

    St.Patrick , AKA CornedBeef 2018

    It is pretty much the same process as making pastrami from scratch, but you can skip the brining stage since that has been done for you. Instead of using the spices that come with the packaged corned beef, you rub the meat with pastrami spices and cook it on a smoker. It is basically just a shortcut to making pastrami, and takes advantage of the inexpensive corned beef that is available this time of year.
  15. menuinprogress

    St.Patrick , AKA CornedBeef 2018

    We also take advantage of the St. Pat's Day sales to stock up on corned beef, but we use ours for making pastrami. We currently have two 3lb packages in the fridge waiting to be soaked, coated with spices, dried and smoked.
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