yakitori of deboned chicken drumettes, A5 rib eye cap, and grass fed beef filet.
all tare sauced, triple dipped..
all tare sauced, triple dipped..
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Michi
I dislike attempts to rewrite history
Chestnut velouté and chicken vesuvio.
this very much looks exacly like a meal i would cook myself, except for the overdressed salad
DitmasPork
Senior Member
parbaked
Senior Member
Lap Mei Fan aka waxed or preserved meat rice…
Served with celery scrambled eggs, hiyayakko tofu…
The preserved meats are Chinese sausage, pork belly and pressed duck
Served with celery scrambled eggs, hiyayakko tofu…
The preserved meats are Chinese sausage, pork belly and pressed duck
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maybe it's missing goose liver sausage? or is that more of a cantonese thing...
parbaked
Senior Member
In HK it usually comes with liver sausage (yun cheung).
I'm pretty sure it's made with duck liver and pork.
I don't like the texture, so I'd order it without...
i think goose liver sausage is the worst tasting in the chinese charcuterie repertoire. up there with hk red sausage aka chinese kielbasa..
Today I made ADHD oven-broiled duck confit, which is just like regular oven-broiled duck confit except instead of taking it out after two minutes you take it out when you suddenly see and smell the smoke coming from the kitchen.
And doro wat.
Knife used: Hinokuni Shirogami 1 210mm Santoku vs a dozen red onions, mince
And doro wat.
Knife used: Hinokuni Shirogami 1 210mm Santoku vs a dozen red onions, mince
DitmasPork
Senior Member
Gussied up instant ramen lunch—jerk chicken, cremini, Brussels sprout, butter, umami chili oil
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good old quiche;
Michi
I dislike attempts to rewrite history
Mushroom, spinach, and feta cheese quiche, with a good amount of Tete de Moine added.
breaking in the new pan with a rubia gallega ribeye
old spanish cows make the best beef..
old spanish cows make the best beef..
DitmasPork
Senior Member
Italian-Filipino.
Penne all’Arrabbiata with Pinoy Beef Adobo. These two distinctive Italian and Filipino dishes worked together nicely. Filipino Beef Adobo not dissimilar to the Italian dish Brasato all'Aceto del Vino (beef braised in vinegar).
Penne all’Arrabbiata with Pinoy Beef Adobo. These two distinctive Italian and Filipino dishes worked together nicely. Filipino Beef Adobo not dissimilar to the Italian dish Brasato all'Aceto del Vino (beef braised in vinegar).
Hong Kong diner style pork chop (sliced because the chops were ugly AF) with onions, garlic and ginger stir fried broccoli and rice.
Lamb roast, Parmesan polenta, steamed broccolini with butter
parbaked
Senior Member
Mapo tofu, yuzu kosho chicken and stir fried greens…
I was being mocked for the amount of sauce on my pasta, so I just hid it with cheese.
boomchakabowwow
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Not sure how to make this bowl of soup photogenic
Is a pork broth with Chinese Winter Melon.
My wife loves it.
Is a pork broth with Chinese Winter Melon.
My wife loves it.
breakfast. smoked threadfin and eggs.
Man I bet this was good. Bookmarked!
Been debating pulling the trigger on buying a full rib roast to cut myself and you just convinced me
just get it. but a warning, once you start getting used to the taste, all other breeds of cow become tasteless. this is one of the finest tasting things i have in my house. i wish i had an endless supply..
I have the boneless prime rib in my cart for SRF. Was debating the choice / prime / wagyu
oh i thought you were getting galician beef. if srf, black label is good enough.
