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  1. Dinner 2017 (Part 6)

    The side looks very nice. How did you cook that? Thanks
  2. Dinner 2017 (Part 6)

    Andrea, where do you live that it takes a 3-hour drive to the butcher's? It is really nice that you raise your meat.
  3. Dinner 2017 (Part 6)

    XinJiang yangrou chuanr - style lamb (the ubiquitous grilled lamb skewers you see all around China) with naan bread and kimchi (not shown). Since I live in an apartment, the lamb was grilled on the gas stove, without the nice chuanr, but the taste was nonetheless awesome. I used cumin, Sichuan peppercorns, hot pepper flakes and fennel for the meat.
  4. Dinner 2017 (Part 6)

    Cherry-smoked chicken with thyme. Placed whole in the COBB for about 4 hours.
  5. Dinner 2017 (Part 5)

    Tom Kha Gai with nam phrik pao. I don't like the sweet, white version, so I went yum goong on it, with chili paste and fish sauce & lime juice aplenty. Will make again
  6. Dinner 2017 (Part 5)

    how do you make the coconut chutney? looks good
  7. Dinner 2017 (Part 3)

    Yam Tuna using raw fish (or should I call it Poke with Thai salad dressing? )
  8. Dinner 2017 (Part 2)

    Fish & spinach tagine. I tried to replicate the super-recipe at Saveur du Poisson (a.k.a. Popeye) in Tangier, Morocco; used angler fish and home-made chermoula and harissa, as well as preserved lemons. Dish did not come out 100% like the original, but very close. If you like fish and want to try something other than fry or grill, this is a must-make.
  9. Dinner 2017 (Part 2)

    MaPo dofu and guotie (pot stickers) - not pictured here.
  10. Dinner 2017 (Part 1)

    Achari murgh (mustard oil / pickled chicken curry). Shine comes from yoghurt stirred in the gravy early on. I didn't have any coriander leaves
  11. Dinner 2017 (Part 1)

    Hi Norm, Amazing that Japan has its version of stuffed cabbage rolls. What type of cabbage did you use? Nappa / white - was it fresh or pickled? If fresh, did you boil it before-hand? The Turkish/Middle Eastern/East European versions of stuffed rolls all have rice inside, and most of them use tomato puree in the braise. Any link to the recipe (or at least the name it goes by in Japan) will be appreciated.
  12. Dinner 2017 (Part 1)

    SV lamb with wine-braised cabbage. Lamb was supposed to stay 20 hrs @ 61C but ended up 28 hours in the bath. The whole thing went in the oven for a couple of hours; big advantage is that the SV finishing step could be forgot - the meat got a very nice finishing from the oven.
  13. Bologna and Environs

    Many thanks for the wonderful tip
  14. Bologna and Environs

    @weinoo: how was it after all? I am headed for Bologna this month myself.
  15. Dinner 2016 (Part 6)

    Hangover smoked pork sour kimchi soup - for the horrible drunk within. Had a batch of kimchi that was terrorizing my fridge, my house and probably my neighbors (twas 9-10 months old), and had to do something about it. Was a bit hung over to even weigh the possibilities. So I threw it in the pressure cooker together with smoked pork ribs, couple of oyster mushrooms, pork stock, onion, bit of ginger and Korean chile flakes / gochukaru. Scores high up there with Tom Yum for booze-relieving broths.