Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Michi
I dislike attempts to rewrite history
What is it? Pork? And what kind of bun? (It’s very pale.)
Only place i have been where they have literal pallets of spam in your small local grocer.
valgard
Stones Addict (terminal case)
Steamed buns, filling is lechon belly (pork belly in sort of a porchetta cooking method but stuffed with garlic and lemongrass. Lime, chilli's, soy sauce, Kewpie mayo, shrirasha, cilantro, and scallions on top.
Michi
I dislike attempts to rewrite history
That really sounds excellent, thanks!
valgard
Stones Addict (terminal case)
Doubled down on the steamed buns
First time making Falafel. To be honest I was stoked that they (mostly) held together although they did come out a little 'extra crispy'.
They were nice in a flatbread with veggies, Feta and Tahini sauce.
They were nice in a flatbread with veggies, Feta and Tahini sauce.
boomchakabowwow
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Steamed whole fish last night.
boomchakabowwow
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Had some leftover chili oil. Dug out a bag of wontons and kapow! Tad heavy on the Szechuan Peppercorns.
Potatoes au gratin-like. Replaced a lot of the cream with Thanksgiving ham stock! 
Seafood stew, quite easy and so delicious. Sauce was sautéed fennel in butter, white wine, tomato puree, and shrimp stock left over from last month's jambalaya. Critters were mussels, clams, shrimp, squid, halibut. Also fresh thyme, parsley, garlic, red pepper flakes, splash of lemon. I could have arranged the photo better but I was anxious to dig in.
Luftmensch
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Michi
I dislike attempts to rewrite history
You’ve inspired me to try this, thanks!
Yeah...Banitsa. The ingredients for the stuffing are not traditional (Bulgarian) indeed, but I am sure it tastes good.
You can try with caramelized onion and spinach, but best it would be with chopped caramelized leek. The other secret - cook it with refined lard.
Happy you prepared it so nice, @Luftmensch !
Michi
I dislike attempts to rewrite history
The lard suggestion sounds like the thing! There are not many things that don't get better when cooked with lard instead of oil
Michi
I dislike attempts to rewrite history
You can use lard for pretty much anything you would use oil or butter for. Use it for frying, as shortening, or as spread on bread. Try frying some potatoes in lard. It creates a nice mouth feel and flavour.
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Id assume I'd use it anywhere I'd use bacon fat. Particular favs are for fried mushrooms and when I roast potatoes
DitmasPork
Senior Member
Covid-Era Brooklyn Xmas Feast for Two.
Brief: Put together a low-budget menu, since I'm skint this year. SPAM, Spanish mackerel, tofu, spuds, Brussels sprouts all cheap stuff to work with.
Roast duck from a Cantonese joint, an excellent wine leftover from a pre-Covid supper party.
Raquin gyuto and Shihan petty my main drivers in the kitchen.
Happy Holidays y'all!
Brief: Put together a low-budget menu, since I'm skint this year. SPAM, Spanish mackerel, tofu, spuds, Brussels sprouts all cheap stuff to work with.
Roast duck from a Cantonese joint, an excellent wine leftover from a pre-Covid supper party.
Raquin gyuto and Shihan petty my main drivers in the kitchen.
Happy Holidays y'all!
YumYumSauce
Senior Member
An Xmas/Xmas Eve photo dump
All grilling was done over binchotan.
Lasanga
Pan Seared Scallops, Grilled Maitake, Romesco Sauce, Basil oil
Vegan Plate: Quinoa with Roasted Veggies, Romesco Sauce, Basil Oil
Reverse Grilled Prime NY's, Grilled Brocolini and Eryngi Mushrooms
Steamed Lobster with Herbed Butter
Mixed Green Salad, Yuzu Honey Vin, topped with Leftover Sliced Steak
Pan Seared Shrimp with Roasted Potatos, Shitake, Romesco Sauce, Basil Oil
All grilling was done over binchotan.
Lasanga
Pan Seared Scallops, Grilled Maitake, Romesco Sauce, Basil oil
Vegan Plate: Quinoa with Roasted Veggies, Romesco Sauce, Basil Oil
Reverse Grilled Prime NY's, Grilled Brocolini and Eryngi Mushrooms
Steamed Lobster with Herbed Butter
Mixed Green Salad, Yuzu Honey Vin, topped with Leftover Sliced Steak
Pan Seared Shrimp with Roasted Potatos, Shitake, Romesco Sauce, Basil Oil
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DitmasPork
Senior Member
Awesome looking feast!
Luftmensch
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This thread is very humbling. Awesome content every day!
Did you read the wiki article (the 'symbolism' section)? Banitsa are like giant fortune cookies for the family/table! We do a simplified version of kusmeti - origami baking paper envelopes with fortunes inside (I didn't get a photo of that). Bulgarians in our extended family introduced us to this tradition... it is a fun activity to share with the table.
Youre right... definitely not traditional. We also had Olivier... so maybe there was too much potato (if there is such a thing?). Mmmmm... caramelised leek and lard. I might have to give that a go!!
Thanks for the tips and encouragement!
You’ve inspired me to try this, thanks!
Did you read the wiki article (the 'symbolism' section)? Banitsa are like giant fortune cookies for the family/table! We do a simplified version of kusmeti - origami baking paper envelopes with fortunes inside (I didn't get a photo of that
). Bulgarians in our extended family introduced us to this tradition... it is a fun activity to share with the table.Youre right... definitely not traditional. We also had Olivier... so maybe there was too much potato (if there is such a thing?). Mmmmm... caramelised leek and lard. I might have to give that a go!!
Thanks for the tips and encouragement!
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Michi
I dislike attempts to rewrite history
Yes, I did. That's a nice custom!
YumYumSauce
Senior Member
Byphy
By
Hope everyone had a good Christmas
Sweater weather meal: Pork Loin Congee
Sweater weather meal: Pork Loin Congee
First time cooking a whole turkey, also first time cooking special on Christmas.
Michi
I dislike attempts to rewrite history
This turned out really nice. Was a hit with the family, too. Definitely going into the rotationYou’ve inspired me to try this, thanks!
Michi
I dislike attempts to rewrite history
Vermont sourdough with whole wheat.
