BKEats

I'll tell you.. Because, i did a small shop and was waiting for them to get back in green papaya for papaya salad.. But yeh, i have a lot more shopping to do! I was supposed to go today but, couldn't If you do go, I should say, get these guys.. .I loved them, my wife, not so much. Coconut and Durian..

Honestly, I have no idea what I did... I think it was like 1/2 cup teff to two cups of water. Then added sugar, cinammon, vanilla and almond extract and salt to taste..

Plant based diet. I had a chu chee can of curry I purchased recently.. Actually, I went to a small Thai Market in Manhattan's Chinatown the other day. I purchased thai red chile, i purchased fresh kaffir lime leaves, fresh galangal and thai basil.. To the curry I added, coconut cream, thai pepper, then yucca, mushrooms, green beans, cherry tomatoes, broccoli and eggplant. Lime juice, brown sugar and finally some cornstarch. Prior to adding the veg, i had cooked the yucca in boiling water for 8 minutes, i blanched the broccoli, the green beans to ensure even cooking. Put the curry over rice noodles, chiffonade of kaffir lime and thai basil. Doesn't look like much but, it was so good. Kept the noodle separate as I will eat this for lunch in a couple of days with rice.

Still vegan... Had a busy day of walking around. Didnt eat all day and than had a few things between 5 and 10 tonight.. Firstly, made a pasta sauce with olives, capers, a little clove, some piri piri pepper, wine. Spicy and fun. Added some pea shoots. I wanted to make the ethiopian bread, injera but, purchased whole grain teff instead of the milled flour.. So, i made a porridge tonight for dessert.. Some whole grain teff, water, almond extract, vanilla, brown sugar, cinnamon, salt, oat milk.. top with a little shot of peanut butter... It was so delicious.

When you are right, you are right! I humbly stand corrected!

what i read was that callaloo is a dish and that there are several different greens that can be used to make this dish.. collard, taro greens, a few others were mentioned..

I did a shop today at a local Korean run grocery store.. Lots of fun things... For example: Tonight I made a simple daal.. Onion, ginger, mustard seed, garam masala, curry, cayenne, tomato paste a little sugar, a bit of clove.. I also cooked these greens I purchased mid week.. They were called callaloo but, i don't really see that as a real name.. It was a very good.. Cooked with garlic, wine, paprika, veg stock a little homemade pickled peppers and the red sorrel.

I am definitely making that for my son

Wow, looks like you went out to a fancy thai restaurant. That tablecloth looks awesome too, it all looks like you went to Pok Pok.

Exciting stuff in veggie land... Went to the local farmers market.. got there at 930... I may have show up at 6 o clock at night... place was mobbed.. i picked up asparagus and three lettuces from the same guy.. Beautiful stuff but, i was hoping for cauliflower to smoke and grill. Whatever.. This was 16 bucks. Just to give people a reference.. three heads of lettuce 4 servings and 5 servings of asparagus.. It's 2 bucks a portion. I made a ginger scallion sauce.. soy, rice wine vinegar, ginger, sesame, veg oil. The salad was the three lettuces, sorrel, pea shoots, red watercress, avocado, peeled carrots, raw asparagus sliced thin and long on an angle, with little tomato quarters.

Never... I have literally cooked with tofu less than 20 times in my life... We developed a spicy tofu bahn mi for the shop We press and then messed with the frying temps, lengths and the amount of times.. But, never froze. I will have to try it, thanks!

Egg cream Pretty "creamy", when the bubbles were added and I vigorously mixed.. i used a little glass, maybe 5 or 6 ounces. Lots of chocolate.

We are on a plant based diet.. And when I say diet, i mean, it's our diet, not a diet. Our diet does not include alcohol.. We will change that soon and maybe some shellfish in a couple of weeks but, plants for now. Well, plants and cubes of this stuff. I know, considering that beautiful pizza above, this grey block is a hard sell.. Firm tofu, hand pressed to drain, then set on a rack for the day. Made a chile oil with those red dried chile peppers at you see with general tso chicken.. Tianjin peppers, one serano sliced mixed with hot oil.. Browned the peppers and then let it cool.. In hot oil I added freshly ground sichuan peppercorns, then a little later ginger, garlic, then the sliced mushrooms, broccoli tops, (the large thick steams I cubed in large cubes and boiled in salt water before adding to the broccoli tops) some spicy bean paste, sugar, shaoshing cooking wine, that tiajin chile oil, a little sesame oil, corn starch, soy sauce and rice wine vinegar. Made a side of basmatic rice with a little ginger, salt and white pepper in it. This was really good, i will eat this again.

I rode a bike from Flatiron to my place in Brooklyn yesterday... It was like an hour ride and over the williamsburg bridge. It was a beautiful day... Stopped at the greenmarket in Union Square and purchased some beautiful vegetables.. broccoli picked that day, red sorrel and green sorrel, arugula flowers, red watercress pea shoots and a pretty lettuce. Biked 15 miles yesterday as well as today Here is the lettuce: Sliced the broccoli thin and kept it long... Add everything together minus the flowers and the red sorrel.. that needs to be cooked. made a miso ginger dressing... smashed ginger, add soy and sesame, a little vinegar, a little neutral oil. oh and this: Super healthy...

Aunts in isolation... We were invited over.. we brought the tiramisu, i made sichuan cucumber thing, we brought a cheese from Churchtown Dairy.. It was a really gooey camembert style cheese. We also brought croutons for cheese and also potato salad and beet salad ... More birthday celebration... The host threw the burgers on the grill and walked away, i flipped them after 4 minutes and my time on the grill began. They were small so we did 4 and 3.. They came back with about a minute left after the flip. The cheese was down and buns were toasting. A lot of meat consumption.. we are back in brooklyn and the wife and I during our ride home spoke of a no carb vegan, alcohol free diet. I think I am going on a three day fast tomorrow.. it's been a lot lately. Coming back to an empty fridge and no food in the house, outside of that huge freezer full of meat. Might be a good time to go vegan for a bit. The dogs were nathans. The other day i was driving around this small town trying to find my mother in law flowers for her birthday... three places in town, i parked in front of called and they had none.. So, i was just about to give up when i passed this place called, sour flower, or flowerkraut, or something like that.. Well, they have flowers and sourkraut.. so, i asked for the kraut that started it all and they suggested the original.. it has salt, cabbage and that's it.. Well, in addition to flowers, i purchased this.. we tried it on the hot dogs and it was fantastic.. really just salt and cabbage and it felt healthy and well fermented. Which reminds me I should have made my own kraut during the pandemic. My hot dog was topped with raw onions, mustard and kraut. I can't remember the last time I ate a hot dog.. it must have been at least 6 months. I was happy. thick cuts of this beautiful rye bread with lots of olive oil roasted at 400 for longer than you would think Golden beets... I essentially wrap in foil with a bit of olive oil. Then smoke and cook until a long skewer goes all the way through with just some resistance. I use to prick the beets when roasting hot in the oven but, i don't when cooking slow. We sat in the garden and then at this adorable table: put the boy up on the wall next to his mother: was slowing driving today and noticed a dear on the side of the road.. I stopped the car, rolled down the window, put it in park and sat there for like 5 minutes talking to it.. he was just staring at me, maybe 12 feet away..

Listen, im still willing to be friends just a long as we lay down parameters..

I personally hated raisins for years before I tried them in the less traditional way.. Someone who adds raising to oatmeal or rice pudding, or especially a bagel is a monster! 😆 I first came around to the idea of raisins by either Boulod or Jean Georges who mades this caper mustard raisin sauce for scallops.. I made this sauce and used it for many things... It was delicious.. Also, if you soak raisins or currants and use it in savory dishes or with pasta con sarde, or fennel in raisins.. were they have time to get plump and soak up a sauce, they can be quite enjoyable.. but, put them in dessert and i will pass...

the brand is mojave. you can go direct and they are like 4 or you can buy on amazon for 7..

So this was from the other day.. whats better than the smell of onions frying...well, you better say nothing, especially when I am frying up three whole onions (vidalia) in a kitchen with just a small charcoal filter fan in it.. 😅 The smartest thing I ever did was put a commercial hood in my house, a hood that vents directly outside. my house is landmarked and this took an extra 6 months for approval.. So, we literally lived without a kitchen in our house for about a year when we first moved in.. When I say without a kitchen, i mean we had two induction burners, a toaster oven stacked, by fed into one outlet that would constantly blow if more than two things were being operated, a bbq grill and a smoker.. the hard part was not having a kitchen sink.. But, i digress... The onions were from a local farm and well, it's early spring upstate considering it just snowed last week so, not a ton of products.. but, onions, are sweet and delicious. I had smoked a few last week and they were just so good. Onions frying, then sugar, then vinegar, i used a champagne while the sicilians use i think white wine vinegar.. i have never been to sicily but, had two cancelled trips due to unfortunate circumstances which make me not want to try a third time.. then those on the vine raisins. sugar and vinegar, the base of many sweet and sour or agrodolce dishes. I have never tried it but, i bet a little clove in here would be fun. and when I say a little, it's either a little clove or it's too much clove. you will have the whole dish tasting like purple.. (some times i taste things in colors and clove, all i can see is purple) Tuna: tuna: salt and flour: cook the tuna in a little oil... then cover with the vinegar onions... oh, i added some mint to the onions at the end.. i love this dish.. i love vinegar.. like, love vinegar.. this dish is best eaten, well, not best, but, i prefer, eaten cold the next day.. or not cold but, let this sit and get to room temp after cooking and eat it in a few hours.. or put in the fridge, take out, let get to room temp and eat it for lunch the next day.. which, i did and three days later may eat for lunch today. prior to this, i made a scampi.. tons of garlic, paprika, wine, chile, i think that's it. maybe a tomato or tomato paste. ok, looks like i used olive oil and butter: Ha! added some spaghetti to the pan when it was done and married it all together.. probably added some more wine and definitely pasta water.. maybe lemon, or lemon rind.

Which place

That is very nice of you! I too have enjoyed participating in this community. Everyone is really talented and supportive and i am so happy to see this part of egullet still active, for so long. I first learned how to cook on egullet 16 years ago and it’s nice to know others are learning too

Nachos: Chips fried.. Chorizo from the Churchtown Farm, i added some water and tomato paste to them... Added the chips, the chorizo, cheese, onions, did two layers... Made some quick guacamole, had sour cream... even young jax at these... yes, i packed my gratin and drove it up a 100 miles just on the possibility that someone would want nachos. I was going to make artichokes but, everyone was too full.. Plus I made tiramisu and well, what are you going to do:

Burgers around 3 o clock today.. First meal.. Went on a 5 mile run this morning and was still full when i finished... Went to a local dairy.. It's a gorgeous farm... i think it's passion project for a super wealthy person.. beautiful animals and beautiful facilities.. .the most beautiful accommodations for pigs I have ever seen.. a full concrete building that has arches and domes and is just to house pigs... Beautiful... I purchased some ground beef and was told all they have are dairy cows so, there is not a lot of marbling in their steaks.. but, the ground beef was marbled and beautiful.. Just in case, i did a james beard trick and added a bit of cream to the ground beef.. that and some salt and pepper. 5 6 0z patties = 30 ounces.. it was sold at 34 ounces... and i added cream... hmm 🤔 I want to say this was the best burger meat I have had in recent memory.. I am not a big burger maker but, damn, this was really good .. So I posted a few photos on instagram and a few people who I know are cooks asked me why I put dimples in the center of the patties.. Is this not a common thing? these beautiful cows:

those look great!

yesterday, we had 12 people over and we had a bit of a feast... 3, 3 lb steaks that I reversed seared... Essentially, cook at 225 until the internal temp hits 90... i was impatient so like 87.. then blast on the grill to print to temp... i took the steaks off at 118. I also grilled lobsters with a tarragon butter. It was the first time two 11 year old girls ate lobsters and well, they lost their minds... so, that was fun... one went from not wanting to try to eating 2.. So, sorry to the dad but, happy to introduce it to them. roasted more beets for another beet salad and crispy brussel sprouts with sriracha/honey dressing.. if you have not had them this way, i will find the recipe and i think everyone should make them.. my wife makes them. The steaks: No joke: Bone in, pretty.. Lobsters... there were a bunch.. initially i wanted 3 lbers but, the place we are could only get 2 lbs... oh well, we recovered quickly... i melted butter in a microwave then added cut up tarragon.. I butchered the lobster, split them in half, removed the claws.. poured the butter in the cavity and the tails of the lobsters... then i boiled the claws for 6 minutes... I cracked the claws in three places so people didn't have to do work.. i then poured the butter in the cracks of the claws.. Then I grilled the lobsters cut side down for 4 minutes and 2 minutes on the other side.. i was working with an extremely hot grill it was over 800 degrees.. like, i have no hair on right hand or arm. First batch goes on the grill.. I usually cut myself when dealing with lobsters.. I usually justify it as, well, that's their revenge... But, this time was completely seamless and pretty easy with zero mess.. Finished product platter one: claws off somewhere so, upsetting in that, i left the meat shots to someone at the table and well, they didn't really come through... i should explain that they are older, not on instagram and have no idea what egullet is, so, i dont think they understand the importance of the money shot! Haha, but, yeh, outside of that. i had photos and video of the cake being blown out, of the kids all laying together in one bed watching a movie, a photo of the birthday boy and some fun candid shots but, not one decent shot of the platter of 9 lbs of beef I cooked... Anyway, it was freaking delicious. roasted beet salad with tomatoes, feta and these awesome croutons. i resmoked the beats early in the day... and while the grill was on, i made pizza: it was from a 72 hour pizza dough that I mistreated.. the fermentation flavor was there, i just don't think i put in enough yeast: or something prevented it from rising.. but, i made like 4 pizzas so steak, perfect.. internal temp 117 off the grill my shot this is a three pound piece of meat mind you... There is there one an only shot.. And then this is someone else's photo: Anyway, it was on that huge plates, three steaks sliced, salted, bones arranged.. it was freaking beautiful... Don't worry, i have recovered and the birthday boy was shielded from the offense as to not have tarnished the event 🤣 We we just have to wait until he turns 81 to give it another try. cheese and pate before, key lime pie and homemade whipped cream to finish. Now, i go for run.