Carl Kotte
Senior Member
Ra(wo)men.
Well, that is very #BeigeLionAll upside down for your convenience.
I had wondered why they were on your bucket listI had posted these two in the wrong thread
okay. Fess up. Where did You get the bad ass dragon plate.?Southern Style Ribs.
Cantonese home cooking. Ribs simmered in soy sauce, red fermented bean curd, brown slab sugar, Shaoxing rice wine, cassia bark, star anise.
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Haha. Yup. I was googling studio photograph lighting the other day.I'm sad, it's so dark in my dining room now pretty much all the time . And it's only going to get worse for a few months.
Until I packed it away the other week, I was just using a 60cm/side LED lightbox cube. Not as good as a proper light tent with flashes, but WAY more convenient.Haha. Yup. I was googling studio photograph lighting the other day.
Okinawan Goya Chanpurū—stir fried bitter melon with pork, egg and tofu—seasoned with shoyu, sake, mirin, ginger, garlic, sesame oil, white pepper.
My riff on the Okinawan classic uses chicharrón and Cantonese simmered ribs for the pork component.
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You are VERY well equiped, too...I mean the BGE is. Just wonderful. Enjoy your time, man. I will PM you with questions.
Cheers! Thought it a clever and convenient way of working pork into the dish, since my wife doesn’t eat meat.I dig that twist on goya!
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