i kid you not. i have my Kalbi recipe saved as a photo on my phone. it is that important to me, and it comes in handy if i am at the store and think to myself, "mmmm...kalbi!!" and need to gather ingredients.We had a Korean guy that ran a restaurant here for a number of years that made the best Korean short ribs. They were great.
Me too! It’s kinda an all-terrain marinade, works with almost everything!man, i love that dish. i bash everything in a mortar and pestle for the marinade.
i love that salt, spice, sweet, savory flavor play of south east asian foods. love it so much.
Photo backed up to the cloud I hope.i kid you not. i have my Kalbi recipe saved as a photo on my phone. it is that important to me, and it comes in handy if i am at the store and think to myself, "mmmm...kalbi!!" and need to gather ingredients.
Yup. My wife and I went out to dinner with some very pleasant new neighbors, and the man ordered a full meal, but to our surprise didn’t eat it, rather took it “to go.” He was planning to consume the whole lot the next morning. Apparently, he had lost 30 kg by eating huge savory breakfasts and skipping dinner. His wife did eat some food as she didn’t need to lose weight. Anyway, we later indulged them with the big breakfast above, which they greatly appreciated.To be honest... I had to read that twice... I thought "what the **** is this new fad?? Eating only breakfast food now?"... then I googled it.... obviously intermittent fasting... then I read the rest of your paragraph and it was pretty clear
Yup. My wife and I went out to dinner with some very pleasant new neighbors, and the man ordered a full meal, but to our surprise didn’t eat it, rather took it “to go.” He was planning to consume the whole lot the next morning. Apparently, he had lost 30 kg by eating huge savory breakfasts and skipping dinner. His wife did eat some food as she didn’t need to lose weight. Anyway, we later indulged them with the big breakfast above, which they greatly appreciated.
Awesome. I'd devour that. Bitter melon is one of my fave ingredients—cook it up at least a couple times a month!here is tonight. I had to take a snap shot because it is RAINING.. hooray! we needed rain badly. I barely got my wok burner out of the rain!!
it is bitter melon stir fried with ground pork in a black bean garlic sauce. standard Cantonese flavor.
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Never heard of "Shrimp Louis salad" until @parbaked posted a handsome looking dinner spread with it and a chowder(and bread too).
Had a google and found out it's a shrimp salad with a mayo based dressing. Found a few recipes and decided to make a greedy version for dinner.
Romaine, cucumber, avocado, tomato, egg, shrimp and a dressing of mayo, ketchup, worcestershire sauce, dijon, tabasco, creme fraiche and lemon juice.
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I like to cook Texas Red fish like that. It comes out great. But I like tuna better. Nice piece of fish.
How do you get Mesquite wood in Hawaii? Thats a Texas wood.
Hake, saffron mashed taters and olive tapenade
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It has large flakes like cod, but more fat and a lot more flavour. I like it a lot.I have never heard of Hake fish. What's it like?
In the states it’s often called whiting—delicious, underrated, economical, sustainable. Sadly, sometimes suffers from a reputation as ‘poor people’s food.’I have never heard of Hake fish. What's it like?
What’s the sauce beneath the mash? Whole dish looks wonderful.Hake, saffron mashed taters and olive tapenade
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Thanks, I honestly don't know what to call it, so I'll just give you the recipe. I got it from Rick Stein.What’s the sauce beneath the mash? Whole dish looks wonderful.
Thanks, I honestly don't know what to call it, so I'll just give you the recipe. I got it from Rick Stein.
Make an olive oil mayo, just a straight up mayo with olive oil.
Fry carrot, onion, orange peel and red chili for 5 minutes. Add chopped tomato, white wine, fish stock and cook for 20 minutes. Season with salt and white pepper.
Strain the sauce. Add the mayo to a pan and slowly stir in the sauce. Cook on a low heat until it thickens just enough to coat the back of a spoon.
In the states it’s often called whiting—delicious, underrated, economical, sustainable. Sadly, sometimes suffers from a reputation as ‘poor people’s food.’
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That could pass for a riff on Shepherd’s Pie!Hard act to follow but I was at a Wine dinner last week and they made some wonderful mashed potatoes. So, I had to make mashed potatoes. I ended up putting bolognaise sauce on I made a while back. I like potatoes and tomatoes together.
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Your family must be damned thrilled when you visit!Last night's casual family supper for five people.
• Mesquite Grilled Ahi Belly
• Manila Clams with Basil and Wine
• Grilled Andouille Sausage
• Charred Bok Choi
• Local Starfruit Salsa with Backyard Scallion, Hawaiian Chili Pepper Water
• Broken Rice
• Fruit Platter
• Tossed Salad
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