Michi
I dislike attempts to rewrite history
The green is definitely more versatile.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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Landjäger are just that ;-) (delicious)
Jovidah
I'll make you a sponsor offer you can't refuse...
Sometimes I wonder if Lars has his own library of stockphotos for when he remakes a similar meal. 
Sometimes I wonder if he'd adopt and feed a late forties former chef who he doesn't know.
I'd take you over a Dutch troll anytime..!
DitmasPork
Senior Member
Last night’s riff on Economy Bee Hoon, Singapore hawker style fried vermicelli, garnished with fried egg, vegan SPAM, fried tofu, lime, Israeli Zhug, chili-garlic sauce.
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Avocado salad.
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Avocado salad.
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DitmasPork
Senior Member
Nice crust on the spuds.
themobilesharpaner
Well-Known Member
Looks like cheese, yummy.
DitmasPork
Senior Member
Cheese/spuds a magical combo—like shoyu/raw fish, jam/clotted cream, steak/creamed spinach, pizza/pineapple, meat pies/ketchup.
Homemade Tekka Don
For the record I didn't make either of these, but I was definitely cracking up at the dichotomy of our kitchen today:
Special: Prosciutto wrapped shrimp, roasted red pepper risotto, basil oil
And what the dishwasher wanted for dinner:
Four fat slabs of cottage bacon, four slices of pepperjack, toasted bun, tartar sauce.
Shakin' my heckin head xD
Special: Prosciutto wrapped shrimp, roasted red pepper risotto, basil oil
And what the dishwasher wanted for dinner:
Four fat slabs of cottage bacon, four slices of pepperjack, toasted bun, tartar sauce.
Shakin' my heckin head xD
Got a little technical last night. Peanut butter and jelly on oat-nut bread
DitmasPork
Senior Member
Economy Bee Hoon, part 2. Second go at the popular Singaporean hawker noodles in as many nights. On my plate—economy bee hoon, fried egg, fried vegan SPAM, fried tofu, skillet charred Brussels sprouts with garlic, sautéed gailan with olive oil, lime, chili-garlic sauce, zhug (Israeli/Yemeni green sauce), scallion.
Red and green zhug is the combo for sure. That chili garlic sauce is the closest I've found to red zhug in the US.
Roasted bone marrow with beef cheek marmalade and roasted garlic confit. Definitely a riff on the Au Cheval dish. Theirs is better, but mine is closer.
Seared beef cheeks, pressure cooked them in beef stock and demi glace for an hour, and chilled them in their liquid. Defatted the stock, strained and reduced it before infusing with clove, star anise, and chili flake. I rethermed the cheeks in a circulator to make them easier to shred and pulled them apart with my fingers. They got seared in some beef fat before being glopped up with the gelatinous demi glace and Madeira reduction. Chives tossed through at the end.
Marrow toast with Fallot tarragon mustard, confit garlic, lemon zest, parsley, and Maldon salt.
Seared beef cheeks, pressure cooked them in beef stock and demi glace for an hour, and chilled them in their liquid. Defatted the stock, strained and reduced it before infusing with clove, star anise, and chili flake. I rethermed the cheeks in a circulator to make them easier to shred and pulled them apart with my fingers. They got seared in some beef fat before being glopped up with the gelatinous demi glace and Madeira reduction. Chives tossed through at the end.
Marrow toast with Fallot tarragon mustard, confit garlic, lemon zest, parsley, and Maldon salt.
I agree that a meal like that must be served on an end grain walnut board.
DitmasPork
Senior Member
I've made green zhug, though this one's store bought. Interested in trying out the red variety! My wife always complains that 3/4 of the 'fridge is occupied by condiments—I certainly have room in there for red zhug.
I've spent a few months living in the mid east and it's good stuff. Has a slightly different flavor profile from the typical SE Asian chili garlic sauce because of the addition of cumin, warming spices, and sometimes cilantro, but at least the SEA stuff gets the fruity, garlicky heat. If you make it yourself, fresno chili will get you the right color and some decent heat, but you could probably add red thai/birdseye if you wanna go hotter.
You can find recipes under skhug adom or zhug adom (or other transliterations), can also just search for red zhug. Examples:
https://www.epicurious.com/recipes/food/views/red-zhoug-ori-menashe-bavel
https://yummymideast.com/salads-and-dressings/red-zhug-recipe/
You'll see there's definitely variation in the ingredients. I'm sure different subregions and families all have their own take. Basic essence is red chilis, garlic, cumin, and some types of warming spice and herb.
The noodles look great! Could I ask who was the maker of the gyuto?
nipsy
Well-Known Member
Weinershnitzel (or however you spell it when you haven't drunk half a bottle of amarone) for our anniversary. Sadly no knifework required.
DitmasPork
Senior Member
Cheers! The gyuto is a Morihei Hisamoto, iron clad, w1.
