Author Topic: What's Cooking  (Read 27527 times)

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Offline Cheese

  • Posts: 5151
Re: What's Cooking
« Reply #330 on: December 07, 2018, 12:49 AM »
And harkening back even further, here's the local selection of Akaushi beef. The rib eyes are to die for but the flank steak is the most tender and flavorful I've ever had. Also check out the marbling in the New York strips.


Offline Cheese

  • Posts: 5151
Re: What's Cooking
« Reply #331 on: December 07, 2018, 12:53 AM »
Oxtail bourguignon.

Not a fan of ox tails but they do look good, the sauce looks very rich and concentrated.

Offline Cheese

  • Posts: 5151
Re: What's Cooking
« Reply #332 on: Yesterday at 12:03 PM »
Hoisin Shrimp with Bok Choy, Shiitakes & Peppers:      Simple to make and delicious...healthy too. [cool]

Bok choy first.



Add peppers.



Add shiitakes.



Drizzle on sauce and sesame oil.



Roast @ 450º for 15 minutes.



Add shrimp for additional 5 minutes.



Plate over wide cellophane noodles, add sauce & some fresh basil.





Offline GoingMyWay

  • Posts: 670
Re: What's Cooking
« Reply #333 on: Yesterday at 12:10 PM »
That's an interesting cooking technique.  I'd normally think to always stir fry a dish like that.  Baking in the oven seems really easy and convenient.  I'd never have thought to bake it.

Saturday night we made Gamjatang (Korean Pork Neck Bone Soup).  Sunday morning my wife used the leftover rice to make a fried rice with XO sauce.











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Offline Gregor

  • Posts: 1065
Re: What's Cooking
« Reply #334 on: Yesterday at 03:16 PM »
Hoisin Shrimp ...healthy too.
Only when you skip the shrimp.
In case you want to stay blissful as you want to continue to eat them: don't research how they are farmed.

Offline Cheese

  • Posts: 5151
Re: What's Cooking
« Reply #335 on: Today at 12:08 AM »
Hoisin Shrimp ...healthy too.
Only when you skip the shrimp.
In case you want to stay blissful as you want to continue to eat them: don't research how they are farmed.

Yea, ain’t that the truth... [scared]

This reminds me of my first year in college when I needed to get a “good paying part time job” to help pay for the expenses. I hired on as a butcher and a smoker for a local sausage maker. One of the perks of the job was that every day I worked, I could go into the coolers and pick any meat product to cook for my dinner/lunch.

Unfortunately, after seeing how these ground meat products in casings were produced, I lost any interest in eating any of them.

It took 4-5 years after I quit before I mustered up the courage to actually, once again, eat a brat or a wiener.  Sometimes it’s just “too much information”.

50+ years later the single mention of “head cheese” still gives me the willy’s.