BKEats

tkeokbokki in the making It's a fairly straight forward.. the only tricky thing is you have to use anchoy broth or water they say is fine,.. I had some dried bonito so, I added that to boiling water.. boiled the rice cakes, then added carrots and cabbage, then mushrooms, then finally sprouts. It was all good.. you add the paste, soy, some sugar, let is cook down, that's it.. It was delicious. Better than most restaurants... I had trouble finding fish cakes so,i added mussels.

I followed serious eats spare rib recipe.. Except I used baby back ribs, I subbed sugar for honey and I think that was it.. I marinated for three days.. I think the problem and it was not a big problem was that three days for spareribs might be slightly different than baby back. 2 days may have been enough and though the ribs were absolutely fantastic and everything I wanted, if I were to get super picky, which I always do, i would say they were slightly too brined. But yeh, if I knew it would taste the way it did if I made it again, I would.. The 5 spice was a prominent flavor and well, star anise when its well balanced is a beautiful thing, Served with a simple jasmine rice with some sherry onions and an arugula salad with a dijon dressing. the best shot of the plate: <a

When I make mushroom risotta I usually cook down a few boxes of buttons... and then use a different sauteed mushroom to make in toward the end.

First and foremost, you are supposed to photograph them and put them on your IG.. Ramps are really strong.. I usually make a pesto, a butter, or pasta with them.. I made ramp, gnocchi last spring with chorizo that was really delicious.. I made a ramp ravioli with peas and ricotta last year... You can simple saute them but, i find them really strong.. Pickling is good too.

I made a chinese dish called, Liangfen. It's so easy and so delicious.. You take a starch, traditionally mung bean starch, i had potato starch.. you heat up and stir, then pour into a mold, let cool, slice and dress.. My dressing had toasted and ground sichuan peppercorns, the sichuan oil I made, sessame oil, fermented beans, some soy, vinegar, hoison... It usually has toasted peanuts and cilantro but, well, what are you going to do..

I keep a bag of frozen peas at home usually. It’s usually there to add a 1/4 handful into some rice dishes for color. I’ve also made pea and mint pasta filling in spring dishes but, primarily I’m not a fan. When I see English folks serving full on plates of the stuff, it makes men wish I liked them more

That looks and sounds great. I have to ask, Snakebite Sandwich, is this a popular or well known thing

I know people. 😀

The ribs looks like they were cooked very well.

I marinated skirt steak,.. I have a default one, or one that I use often as Alicia requests it. But it's lime juice, fish sauce, soy, brown sugar, garlic, oil, cilantro and I think that's it. Oh jalapenos. But, the quar has supplies all over the place.. I have been doing a pretty good job actually.. I haven't thrown anything out, nothing has gone rotten on me and well, my diet has been varied and rather delicious. Anyway, so I gathered my supplies to get started.. Brown, Fish Sauce, Soy all worked out.. Garlic, we are out. Cilantro, nope, lime, well, there is like a half a lime and some weird lime juice my daughter brought home from college that I am not messing with.. So, i added what lime I could, I added all the other ingredients and then I added Bull Head BBQ Sauce. It's my secret for good dumpling sauce.. it's that tin can with the red top... The main ingredient is brill fish.. But there is a lot of umami and there is some spice and well, let's do it.. I did it. I had made a dal the previous night.. It came out so well.. I fried tomatoes and onions with spices and added the lentil that I boiled for 10 minutes before straining and tossing into my onion tomato mixture.. I had gotten some fun spice packets from Kaluystan's about a month ago, so, everything was bright.. Let me see if i remember.. Mustard, cumin even though the garam had it, garam masala, west indian curry powder, then chopped ginger, garlic and onion. I had rice leftover that I just crisped in a single layer in a pan for like 15 minutes. 3.5 minutes per side.. that seems to be my default.. I think i nailed it: That was from the other piece: I marinaded the meat this morning. Right before dinner, I get a beer and lime delivery...So, i was able to make lime onions and also serve lime with the steak... The addition of the bull head bbq was intense. Where the thai marinade I am use to is a lot more lime, a lot of garlic, there is also the spice from the jalapeno.. This was just dark and rich and sugary and that fish umami.. It was so damn good.. And the hit of lime was just perfect.. So yeh, new marinade. Also, dal and steak, a wonderful combination.

Last night I made miso soup, added some bonito flakes, some mushrooms, some chile oil drank out of a mug... A small slice of pizza for lunch... some cheese and crackers and celery for a snack.. Woke up and ran 5 miles today... I had to put the breaks on before my clothes stopped fitting.

Simple dinner the other night.. It started one way and then, cocktails happened, then we forgot about dinner completely.. Then I was forced in to making the steak against my will and my better judgement.. but, it was delicious.. dry aged.. I wish it was thicker as it was only a pound and it was pretty big and there was a bone... I overcooked it slightly to my taste but, was still medium rare-ish to most people's eyes. But, i overcooked it like 30 seconds a side. Then simple potatoes...boiled and them smashed and cooked crispy with thyme and olive oil or butter, i don't remember... it was either two nights ago or three weeks ago.. i lost track There was also spinach that I just blanched.. And I know I composed a platter but, can't find evidence of this,.. Here is a slice of steak: I don't know, I that night was a doozy

I made them again yesterday!! I added thyme, black pepper and smoked paprika.. They are so good, I am addicted. The only thing I like to do with ritz crackers and I tend to do this christmas eve, I like to add melted butter and spices to rushed up ritz crackers and stuff them into lobsters... It was one of the first dishes I ever made, I think I copied Emeril Lagasse back in 1997 😍

Tell me how to make that, please.

I can also tell you, my crackers were much thinner than what was ultimately photographed on the recipe page... So, either I found a way to get my crackers much thinner than theirs, that's not an actual photo of the crackers, or, don't make them as thin as you can.. So, I guess you can mess with the thickness but, i liked it thin. But, I treated my crackers like I was rolling out a mini pizza. Wich, may be interesting to try.

https://pinchofyum.com/easy-homemade-flatbread-crackers As I have no idea how to bake, I followed the directions to the letter.. though, I added some fleur de sal

What to do when you want crackers and do not want to leave the house... Why, you make your own... And in like 30 minutes.. Better than any store bought cracker and I own a cheese shop..

You know, i have only used this sauce for hot pot dips and dumpling sauces.. I know there are a variety of uses.,. I have not explore these other uses. Reading some amazon reviews: The bulls head bbq sauce is actually sa cha sauce In terms of what you are thinking about, I kind of like the idea of a char siu better.. BUt, i don't really know how it would come out.. I am thinking it's like an umami anchovy sort of thing.. Like a fish sauce would.. i make a pretty good marinade with I think brown sugar, lime juice, fish sauce, soy sauce, oil, cilantro and garlic.. So, working on those flavors, where you have the acid (lime or chinese vinegar), the fish, the sweetness (sugar or hoison), maybe some heat (ginger/garlic) and the freshness of cilnatro, it could be really good...

Dim sum with chinese tea: Pork and crab dumplings: Some pork bao: I make a good dumpling sauce.. soy sauce, vinegar, sichuan pickled soy bean, srirracha, this other chinese chili pepper sauce, sesame oil, water and this bbq sauce. To me, the vinegar, the bbq sauce and the pickled or fermented soy are the most important flavors..

Self edit

peri peri shrimp.. marinade in wine, lemon, smoked paprika, evoo and peri peri peppers.. Cooked in butter, threw in thyme and small tomatoes, some more wine, lemon. the bride told me to tone down the heat. I said, it wont be peri peri shrimp then.. We will just have to use a different pepper next time. Made mussels with tomato sauce and egg pasta:

I live in Brooklyn New York.. This is important in terms of the shopping habits of places vary. Most people do not have a freezer chest, let alone a full size fridge and freezer. We do daily shopping for the most part. So, it's been a major adjustment for people to even have to think more than a day ahead. I can only imagine the waist. A lot of restaurant suppliers are now going direct to the people. Fish Suppliers, Baldor, Butchers even wholesale mushroom vendors are now working directly with customers. Wait times can be really long.. Usually about a week out. I stopped by a butcher today and one had a line maybe 1.5 hours long, the other one was opened but, not taking walk ins but, also, I couldn't call in an order as their phones were off for the day. Alcohol seems to be pretty easy to get. Chinese groceries impossible to get delivered. I went today to a chinese grocery store..Before entering, I was made to purchase a mask for a dollar.. I had seen an hour plus line the other day but, during a rainstorm today it was empty.. But, so were the shelves and most of the stock.. Oddly, all the workers there were hispanic and all the chinese fish guys and grocery store workers were gone.. That was odd. The fish section was empty, a lot of the frozen food was gone..

I’m Pennsylvania Dutch and my mother’s maiden name was Seltzer. I grew up eating summer sausage, aka Lebanon Bologna. I would eat it on buttered white bread with potato chips. My mother also use to roll them up with cream cheese.

Really interesting to add egg to a tomato sauce... It looks great! So happy you enjoyed.

As every day bleeds into the next and there are no real defined meals, I am going to add this meal from yesterday as dinner.. It started late in the afternoon and well it was delicious.. I deboned a game hen.. Well, left the wings and the little nub at the end of the drum stick but, for the most part, deboned the bird.. I think marinated it in white wine, lemon, garlic and this piri piri ground pepper I purchased.. Through it on some vintage cast iron comal. Served with a fennel carrot salad.. the salad had my fennel simple syrup mixed with olive oil, lemon and a hit of dijon A delicious meal... Well, I had half.. the addition of this pepper made all the difference.. i loved the spice, the simplicity of a perfectly cooked and marinated bird.. i am looking forward to eating this again.. i have two more birds in my freezer to last me another week...