c oliver

Off topic but we're going to SE Asia (Thailand, Laos, Cambodia, Vietnam) in the spring. Flying EVA Airlines and I understand one breakfast choice is congee. That's what I'LL be having Yours looks and sounds incredible - as usual.

Is it my imagination that when you 'stray' from Asian food that you head to Italian? Everything looks wonderful. BTW, got 'banned' from you know where. I think I "ran with scissors"

Did you just put the whole cloves in the bag with the meat? Sounds great.

We made short ribs for the first time recently and that's what we kept commenting on - the intensity of the flavor.

Tonight's dinner was leftover pork ribs, rice and gravy and fried okra (from Virginia Willis' Bon Apetit Y'all). Best fried okra ever...and I'm originally from the South.

Could you elaborate on the okra please?

Scoobie, I will admit that I closely questioned regarding the liver because I'm not a fan of all. I shared this with Bob in addition to the grilled octopus and the sweetbreads. It was a heavenly meal. We went back for lunch in Feb. and had an equally wonderful meal.

Thanks for elaborating. One of the best dishes I've ever had was a Babbo and had the beef cheek ravioli with crushed squab liver and shaved black truffles The latter part I'd have trouble sourcing or affording but I've said for years I need to do the ravioli. I even have the recipe after buying his Babbo cookbook.

Lucky you!

Just an fyi. I have wrapped fish filets tightly in plastic wrap and then FoodSavered. They were great a month later.

When I've made beef cheeks, they needed low and slow to get tender. How was the pork? We're soon going to have access to things like that so will be interest. TIA.

Is it okay to give a recipe here? Here's one from Batali for sweet potatoes that sounds good and easy - two of my favorite things

Pork ribs (found in the freezer, dated 11/11, FoodSavered, and no a hint of freezer burn), artichoke and spicy roasted cauliflower. PS: Once again, my photo was too big. I never have this problem on any other site. Oh well.

Oops, missed your salad comment.

Did you eat it as a salad or a taco? We fix 'tacos' regularly. I put that in quotes cause we add rice and/or beans so not really a taco. We frequently grill chicken for this. Or any leftover meat.

THANK YOU! Saved that. Now I have no excuse. Dagnabbit

Agreed. And we toast them up a bit on the grill. Some day I'm going to try making buns as what I find in the store is so subpar.

HAHAHA!!! I kinda 'squished' it and then nibbled around the edges Squished some more, nibbled some more. BTW, that's only a four ounce patty but it's our standard. Plenty for us.

Homeground pork burgers on a toasted English muffin spread with mayo with Hatch chiles, sweet onion, Cheddar cheese, avocado, lettuce and tomato.

What did you serve it with or on? I'm going to try to buy some here in the US. Pasteurized of course but should still be wonderful.

Did you bake it?

Just an fyi. If you put the taquitos "seam" side down, you don't need the toothpicks.

I actually prefer crustless quiche. Question: did you serve the quiche at room temp? We're going to a tailgating event in a few weeks and I was thinking quiche. TIA.

I wish I HAD taken it with my phone! I've tried a couple of other things. Let's see if I can paste it here. Nope. ANYWAY, I recently bought at Costco a large jar of whole, not marinated artichokes and that's what I used for this. I'd battered and fried them previously and they were really good. This was also...and, of course, MUCH healthier The ones I don't use right away, I wrap tightly in plastic and freeze in a zipping bag.

Babbo's oxtails with egg noodles and roasted artichoke hearts.. Photo is too large and I can't figure out why. Sorry about that.