Dinner 2025

liuzhou · 2025-03-08T00:19:28Z

3 hours ago, C. sapidus said:

ETA: This is probably an ancient recipe since it uses white pepper rather than chiles for heat.

Not necessarily. East Asia, especially China, uses white pepper for heat to this day. Sichuan hot and sour soup, for example, is still made using the traditional white pepper rather than chillies. There are many other such dishes.

Edited yesterday at 02:45 AM by liuzhou (log)

C. sapidus · 2025-03-08T04:12:43Z

3 hours ago, liuzhou said:

Not necessarily. East Asia, especially China, uses white pepper for heat to this day. Sichuan hot and sour soup, for example, is still made using the traditional white pepper rather than chillies. There are many other such dishes.

Perhaps it would have been more clear to say that a Thai recipe using white peppercorns rather than chiles has ancient roots. Clearly, as you point out, such recipes persist.

In his chapter in 'Curry Cuisine', David Thompson writes, "The peppercorn is indigenous to this region and was the main spicing component before the arrival of the chili in the 16th century."

Edited yesterday at 04:13 AM by C. sapidus
Clarity (log)

liuzhou · 2025-03-08T04:24:23Z

10 minutes ago, C. sapidus said:

In his chapter in 'Curry Cuisine', David Thompson writes, "The peppercorn is indigenous to this region and was the main spicing component before the arrival of the chili in the 16th century."

Yes, but that doesn't mean it isn't still used, sometimes to the exclusion of chillies. That's all I'm saying.

weinoo · 2025-03-08T13:25:37Z

Chirashi (eG-friendly Amazon.com link) bowl last night. Seared Ahi tuna, avocado, ikura, gari, tomato. 70% milled rice from The Rice Factory. Side of oshinko.

gfweb · 2025-03-08T14:20:41Z

On 3/6/2025 at 7:36 AM, Maison Rustique said:

I'm going to horrify many of you with this. I had not had a fried Spam sandwich in decades, but suddenly had a craving so indulged myself. I have leftovers.

A splash of terriyaki helps spam a lot

@Shelby Wind chimes are a public nuisance 😉

**Shelby** · 2025-03-08T14:32:38Z

11 minutes ago, gfweb said:

A splash of terriyaki helps spam a lot

@Shelby Wind chimes are a public nuisance 😉

AGREED!!!!!

KennethT · 2025-03-08T14:33:17Z

@C. sapidus Lots of Viet dishes (especially in central Vietnam) use peppercorn rather than chilli. I remember eating banh canh (an udon-like noodle soup) in Hue in which the broth was mostly peppercorn, and there was a dish on the table with tons of ground peppercorn so you could add even more. I also remember in Saigon where it's common to make a paste out of salt/peppercorn/lime juice (although sometimes it's salt/chilli/lime juice) that's used for dipping fish/seafood but also common with fruit - fantastic with somewhat bland fruit like dragonfruit.

Neely · 2025-03-08T18:20:23Z

Dinners the previous 2 nights saw us having a late lunch / early dinner of a large bowl of dumplings in pork bone broth.

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The other dinner was stir fry vegetables and rice with a fried, crumbed pork fillet and which I now understand is being called a tonkatsu

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C. sapidus · 2025-03-09T01:19:03Z

Char siu pork, stir-fried baby bok choy, and coconut rice

House guest who used to own a bakery made carrot cake. Absolutely fabulous.

Edited 21 hours ago by C. sapidus
Whoops wrong pic (log)

KennethT · 2025-03-09T13:50:09Z

This was a first attempt at making nasi brongkos. Typically made with beef (shank or shin), instead, I made patties using ground bison. We loved this dish when we visited Jogjakarta but it took until now to finally want to make it at home. In my research, I was surprised to learn that it uses kluwak (buah keluak in Malaysian) which is the black nut paste which we had fallen inlove with. In this dish, the nut meat is mashed into the bumbu (spice paste) and fried before adding water (I used pork stock since I didn't have beef stock and since I was using ground meat that I wasn't cooking for a long time, wanted some extra mouthfeel) and coconut milk. We had originally thought that this dish used a few dried spices like cloves and cinnamon, but not one recipe/video of people making it used spices other than some ground coriander - although maybe 3/4 or the recipes used another unexpected ingredient - fresh kencur. Typically, this dish has a more soupy consistency but I decided to make mine thicker as I was nervous that the flavor would be too diluted. All in all, it was delicious, but I think it needs a little work to make it how we remembered it.

Edited 8 hours ago by KennethT (log)

gulfporter · 2025-03-09T16:01:59Z

Mi esposo lost 20 pounds after his femur fracture, subsequent open surgery and hospitalization. He didn't regain his appetite for a several weeks (we think due to pain meds).

He was thin to begin with, 6' 1" at 160 lbs. At 140 he looked positively emaciated. He's now at 146, wants to regain his weight slowly.

PT has helped his leg muscles regain strength (did you know that for every week you are bedridden or chair-bound that it takes a month to rebuild unused muscles?). He was bedridden 3 weeks and now is 2 1/2 months post surgery. His surgeon has gradually increased his weight-bearing and he's now at 50% but allowed 70% during PT. Mostly in a wheelchair (for speed around the house) and a walker. He started using a cane minimally this past week with his therapist along side.

Last night he was hungry and wanted a potato hash and his wish was my command.