Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Ribeye skewer pad Thai
W/thin egg garnish
Thai curry hot wings
Albondigas soup, with home made chorizo meatballs.
Hoisin Pork Shoulder Steaks with Locally Grown New York Gyuto.
little keto bbq chicken pizzas hitting the oven!
Waiting eagerly for your cookbook to be made available.
Ditmas - please PM me to let me know where you are cooking / trying to get to NY in late Jan and need to start planning my food run ... beautiful work as always.
Aww, you flatter me! I'm a home cook—used to have a little catering company years back doing small supper parties. Will message you, glad to make food recommendations for NYC and Hawai'i if you ever go to the islands.
i think what he meant was he wants you to host him for dinner. but he also secretly wants to fondle your knives. prolly slicing session with the heiji suji.
Panda ... please don't go all jealous on me plenty of knife fondling to go around! besides I have my Gengetsu suji so now "no more suji's" for me ... famous last words ...
haha yea right, you'll have 2 more suji inside of a year.
I was never that keen on making ramen at home due to how difficult, nearly impossible, it was to get quality noodles. Those days are over now. Slurp Ramen Joint in Copenhagen started selling their noodles for home use. They are bar none the best noodles I've ever had, so this was great news to me.
Lacinato kale—aka Tuscan kale, black kale. Last night's coleslaw. Kaleslaw. Dressing was—rice vinegar, olive oil, Demerara sugar, mirin, Ras el Hanout, Urfa biber, ajwain seeds, salt.
nice chiffonade ditmas!! :thumbsup:
Cheers! Sharpened the Maz just before tackling the kale.
Did you use the ajwain seeds whole or toast/grind them? ... 'slaw' looks very interesting BTW
Cheers! Ajwain seeds, toasted added whole, not to much they’re pretty strong tasting. Similar to caraway.
Smoke lamb leg for Christmas Eve
Made xmas dinner yesterday, so today was leftovers..
A little nigiri assortment as part of an omakase for 3 people.
Gluten free okonomiyaki with ika and bacon.
Christmas Night Supper. Spicy Korean Stew—with Lotus Root, Daikon, Enoki Mushroom, Bok Choi and Tofu.
Beautiful Ditmas, gorgeous colors and interesting ingredients. Is that a Ramen?
No, not a ramen, unless you put ramen noodles in it. It's a spicy stew/soup, I sometimes add clear potato starch noodles to bulk it up.
For Korean ramen, the classic is Budae Jjigae (Army Stew)—often made with cheap hotdogs, SPAM, etc.
It looks great! I am not sure I have ever seen lotus root before.
ditmas, try using soft tofu next time, it's such a great texture. and to do the broth fry ginger garlic onion beef & gochugaru in sesame oil then add mirin and chicken stock
The texture of soft tofu reminds me of raw brains. I’m good, thanks anyway.
Maybe you need to try raw brains (again?).
Nice one Larry. You first. LOL
I love soft tofu, I know a few places in NYC that make it fresh—unfortunately my wife hates soft tofu, along with meat from quadrupeds and fowl, cooked carrots, mayo, and eggplant in all forms.
Cheers for the soup method tip, will try that next time minus the meat products—unless making it for myself when my wife is traveling.
I spice mine up with both gochujang paste and gochugaro, been using sesame oil just at the end drizzling into the bowl to finish. Also add clam juice and dashi (the ones in teabags) to boost the umami—sometimes a little fermented beancurd if I want it a bit funky.
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