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I have been eating dumplings. A lot of dumplings.

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Russian-style (with fried onions and cream on the side)

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The filling

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Flatfish roe from the fishmonger

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Sambal ulek for everything

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This place opened recently. Quite tasty but I had read that it was spicy and it definitely wasn't. Even their chili paste was mild - good flavor though

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Stir fried celery. I have to make this at home. Quite tasty.

 

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Beef and chive mono

 

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Chicken thenthuk

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3 hours ago, Paul Bacino said:

In your recipe for HomeMade buns  ( how long did u bake them ?  )

 

It says in the recipe I gave.

 

Quote

Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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On 8/23/2020 at 11:52 PM, shain said:

 

As in rosé. This is the term we use in Israel for what is better known as "vodka sauce". I guess it is derived from Italian "salsa rosa". However I'm pretty sure that Italians don't use this term for the sauce.

Google suggest "pasta al baffo" for a version with ham. I wonder what lead to it being named after "mustache" (baffo)...

Normally, salsa rosa is ketchup and mayonnaise mixed together in Italy. But I've seen the term used for pasta too. In fact my FIL used to make paccheri with shrimp and brandy in "salsa rosa" (and it was tomato with a splash of cream). 

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On 8/30/2020 at 3:37 PM, KennethT said:

This place opened recently. Quite tasty but I had read that it was spicy and it definitely wasn't. Even their chili paste was mild - good flavor though

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Stir fried celery. I have to make this at home. Quite tasty.

 

I thought, no, the place has been open for a while. Then I see they recently opened on 1st Avenue, so no schlepping to Jackson Heights. Except, I guess, if you want the real spice-level of the OG, not the level for the hipsters in the EV.

 

I really love stir-fried celery. If you're a celery fan, check out this super-easy recipe for celery, from Kenta at Bar Goto...

 

https://www.epicurious.com/recipes/food/views/kombu-celery

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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41 minutes ago, Margaret Pilgrim said:

Combining  last night's leftover grilled chicken and steamed rice, new egg, scallions, peas and scrap of bacon -> Fried Rice

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Snap!  I made almost an identical dinner last night.  I mixed my egg and seasonings (oyster sauce, soy sauce and sesame oil) with the rice.  I didn’t have enough rice so made a small bundle of cut up vermicelli noodles to add to the dish.  I added blanched carrot cubes, a few shrimp and chicken cubes.  Served with stir fried garden spinach.😃

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3 hours ago, Margaret Pilgrim said:

 

Nice shape.   Are they filled?  

Indeed - with that tuna mixed with mayo! And another one with some furikake - last minute thought otherwise I'd have had some filling at hand.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Introducing: the McFibrous ! A hefty slice of fried Lo Bak Go, topped with Manchego & cole slaw, a generous helping of Okonomiyaki sauce, served on a brioche bun. Contains a week’s requirement of dietary fibre, cleaning out both your gastrointestinal system AND your fridge ...

 

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16 hours ago, weinoo said:

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Lest anyone think that the perfect triangle of rice was produced by these hands, I could just pretend. But really...

 

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Some single use kitchen gadgets come in mighty handy, Alton.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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I made a Quiche. With Bacon, Onion & Cheese. 

Everyone knows that spring, when the temperature is rising above 30c again is the perfect time to dabble with melty melty shortcrust 🙄

 

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My first batch of onion turned green. Weird. I threw it out after some googling. 

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It was fine. I had some shrinkage as you can see. Base was a little under. I am a lazy cook, and I believe really good shortcrust requires speed to keep the butter cold. Speed I cannot be bothered to have on a lazy Sunday 😄

 

(Or a MTWTFS). 

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Happy days are here again. Turkish figs!

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And other things to eat with the figs

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Camembert wants to run away

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Dipped in Lindt 99%

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- - -

 

Mung bean noodles with (store-bought) deep-fried shallots and chilli oil

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DIY soup. North Sea shrimp shell broth with jarred tom yum paste.

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Brunch quickie hash brown casserole. 

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Hash brown patties in the bottom of a baking dish, chopped bacon, grated cheese, and eggs beaten with half and half over all. Baked 25 minutes at 350F on steam bake in the CSO.

 

Diced garden tomatoes on the side. 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@CantCookStillTry – lovely looking crust on that quiche.  Quiche is one of my very favorite foods and I hardly ever make it.

 

@BonVivant – I believe I got drunk looking at your gorgeous figs.

 

On Friday I was putting together casseroles for my in laws and a church friend and his mom (the doofus who went without his mask and exposed us to Covid so that we had to go back to serious quarantining for 2 weeks😠) and I realized at about 4pm that I hadn’t eaten all day.  So, it was yogurt and grape nuts for lunch (I guess it counts as lunch):

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