mgaretz

To me, this looks like a larger leaf version of the first one you posted, and is sold here in the Asian markets as Yu Choy or Yu Choy Sum. One of my favorites - steamed or stir-fried, but also sometimes in soup.

This what gets called green cabbage in the states.

Very interesting. Here in the SF Bay Area that would definitely be Napa Cabbage (not sure if that name comes from our Napa wine country), even in Asian markets. Great thread idea though - looking forward to more! ETA: It does not have anything to do with the wine country. According to Wikipedia: The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where nappa (菜っ葉) refers to the leaves of any vegetable, especially when used as food.

Another batch of Blasphemy Ribs, served with corn and salad.

Meatloaf casserole made with the leftover meatloaf, multi-color rottini noodles, peas and panko on top. Served with salad.

Meatloaf, served with peas and salad.

That sauce is recipe is OK - it has some of the ingredients that make your sauce at home taste like you get in an American Chinese restaurant (not claiming it's authentic Chinese). To get that flavor you also need to add a touch of red pepper flakes. Not enough so you feel the heat, but there's an undertone you need from them. As someone who doesn't like spicy hot things, I always left the pepper flakes out, but a cooking class taught me different. Sesame oil, garlic, fresh ginger and sugar are also key ingredients, but they are in that sauce recipe. I would probably omit the water and vegetable oil and up the sugar, but I also use cream sherry which also adds sweetness. FWIW, I haven't used oyster sauce in years - just soy. Bu then I usually also add Hoisin sauce because I like that flavor profile, and I don't have any issue with LKK's version.

Baked pork chop breaded with seasoned panko and tater tots, both done in the BSOA in air-fryer mode for 20 minutes at 365F, served with corn, salad and a glass of Lodi Zin.

Stir fry with noodles, bok choy, mushrooms, assorted other veggies and char siu.

Cabbage soup made in the IP, served with salad.

Because sometimes you need something quick and easy (and you need something to do with the leftover beans):

I have done 4 minutes high pressure, 4 minutes release, then ice water. Have done this 5 times with consistent results.

Yes, I have. That’s what search is for. Cook then broil.

Carnitas in the Instant Pot again, served with salad, refried beans and Spanish rice. The rice was from a pouch - Uncle Ben's Ready Rice and was very good considering it only took 90 seconds to make.

I wish there was a non-dairy (or lactose-free) alternative to the nonfat dried milk.

Sure. I took some panko, toasted it in a skillet until mostly golden. Mixed it with some seasonings (I cheated and used McCormick's Montreal Poultry Rub), salt and pepper. Put the moist pork chops in a baggie with the panko mixture and shake until well coated. Then I cooked them on a rack in my countertop convection oven at 350F with convection for 20 minutes. Didn't turn them. Serve.

Dinner tonight was pork chops, made like ShakeNBake, but I made my own breading out of pre-toasted panko, spices, salt and pepper. Served with white corn on the cob, made with the husk-on microwave method and salad.

Some recent meals: NY Steak, cooked SV then seared, served with sweet potato with butter, snap peas cooked ALV and salad. The second piece was part of my wife's that she had portioned down. BBQ-style chicken, cooked in the BSOA, that I burnt the skin on a little but it was excellent and really juicy, served with mashed cauliflower and chives, and salad. Prime sirloin I scored yesterday from Costco that wasn't out, but I asked the butcher if they had any whole pieces in the cryovac. He brought out a nice piece at just $5.49 a pound. I cut it into steaks, bagged and froze them. Cooked SV with dill seeds, then seared. Served with salad and glass of Lodi Old Vine Zin. (Excuse the ragged cut, my wife cut her piece off with the grain.)

I stand corrected. But I'd go into one of the parlors and ask to see the ingredient list. If they ask why, tell them food allergies.

Here is a link to the ingredients for some of their flavors. Note they are using vegetable fat, not butterfat, and also a lot of emulsifiers. http://www.kwality.ae/product/chocolate/

Beef stew in the IP. I put everything but the carrots in for 10 minutes on high pressure, quick release then added the carrots for another 6 minutes, natural release. Thickened with some InstaSperse. There was a whole, big russet in there, that was cut into about 1" cubes. It mostly disappeared. Next time I will add the potato in with the carrots.

Beef stew in the Instant Pot, served with salad.

I use parchment paper to separate the slices when freezing. I lay the pieces out on the paper with about an inch between them, then roll/fold the paper.

Cabbage soup made in the Instant Pot, served with salad.

Made char siu in the Instant Pot (and the BSOA). I cut pork shoulder into cubes and placed them in a zip lock bag with a generous amount of NOH char siu powder. Shake the bag to coat and let marinate in the fridge for 3-4 hours, turning the bag every hour or so. Then place in a steamer basket in the IP with two cups of water (I have the 8 qt, so maybe 1 cup will be enough for the 6 qt). Pressure cook on high for 15 minutes with a 12 minute release. Transfer the cubes to a rack with a sheet pan below. Brush honey on the cubes and place in the BSOA for 8 minutes or so at 450F on the air fry setting, until you just start to see some charring. Remove, turn the cubes and baste with more honey. Return to the BSOA for another 6-7 minutes until you get some more charring. If you don't have a BSOA, then a broiler will work with adjustments in the timing.