The Asian Cleaver? Man I love how that thing works! It has very quickly become the one I reach for most often..to the neglect of almost all my other styles. PS: I’ve given up on not having my pasta break apart. Gluten free is hopeless so I just snap it 3 times in advance and serve with a spoon instead of a fork.
boil it less (timewise) . It should be firm yet slightly flexible . It will continue to cook after draining the water. use a large pot and lots of water, two tablespoons salt per liter I'm part Sicilian btw. I know pasta
Steak stew with baby spuds, chickpeas and a 15 grain bread with 15 year old aged British white cheddar grilled cheese
Youngest is making fresh mashed potatoes and we're gonna reheat some smoked turkey from Christmas. Maybe some baked beans and sour dough bread too.
I love military surplus mess kits. I have a a stainless steel one but it’s not British. Very nice but if kit
Spanish rice toasting the dry rice and sautéing onions/celery/garlic in oil, with cumin, coriander, garlic powder, Himalayan pink salt, Kashmir chili powder, smoked Spanish paprika. Mixed together, Added a big can of fire roasted diced Roma tomatoes with juices. (Oh the horror... I put tomato's in my cast iron!) Mixed well, left to simmer for awhile so the rice could absorb all that lovely broth ended up with way too much rice - gave couple of my coworkers lunch today
This is what happens when I get bored with doing “normal” things. a practice run, just in case we want gourmet at the far edge of nowhere. he don’t care where it’s comes from, long as he gets to eat it. This looks more like something I would do eh? pretty sure I’m close to suffering banishment from the High Council at this point.. Well now, it’s just a simple Savory Chicken n Rice with Mushrooms idn’t it?
Ingredients yes. Good eyes man. I have my entire culinary gear collection in a room that was part of the house’s original garage. Prep bowls, knives, sauce pans, cast iron. Everything you need. I set the whole production up in there, label things so nothing gets forgotten or left out, then move it by tray or cart to where I need it to be.
My handwriting is so bad, if I did that, I'd spend most of the time trying to figure out what I wrote.
you and @Bushman5 have all the cool stuff great idea with the planning. “Those who fail to plan, plan to fail”.
I copied you and got a few metal trays, actually I just got one huge one at the thrift store. Only problem is that it’s way bigger than my sink! I’ll have to hose it off outside you’ve got the French Trinity- celery onion and carrots and garlic and green onion- great flavors
For tonight’s dinner, I worked in tandem with my girlfriend and we took our taste buds to the far East, to Japan. She made a Japanese curry. From what I understand, curry originated in India and made its way throughout Asia. I’ve always liked Thai curry growing up and then I enjoyed indian and Japanese curry. They’re all very different. My job was the deep fried pork lion, encrusted with panko bread crumbs. I fried up 6 of them so I experimented with different seasonings. The pork all had salt and pepper, but for some I added chicken powder or garlic powder. I used flour, egg, and panko for the crust. Fried up in peanut oil. I made a quick Japanese coleslaw. We made Japanese short grain rice to soak up all the curry goodness. Some pickled radish as a palate cleanser
@Bushcraft_Dave dude your stuff is balanced, it covers the flavor spectrum AND looks pretty on the plate. Awesome work up! I got both full size and 1/2 sheet commercial baking sheets off Amazon. The fulls get used to contain my disastrous attempts at baking and they end up being scrubbed in the bath/shower to get around the sink issue. (I’d kiss Expat right on the lips to get a full size restaurant sink!)
Seared and roasted halibut over blackened shallots & kale stems tossed with wilted kale greens. On the side is roasted yellow onion and marisaki sweet potato
Something easy to push the chill off. Pork Roast with Mushrooms. you’ll need a few spices.. and a little bit of pork.. a little bit of cast iron…
you’ll want a little touch of color… a little deglaze liquid… a little bit of heat… and a little bit of time. A little piece of sourdough would have been nice too, alas, it was delicious all the same.
My version of Afghan Kabuli Pulao Chuck roast chunks simmered low and slow in Spanish red wine , garlic, jalapeños, onions, bay leaves, coriander, cumin, oregano, sea salt, black pepper, garam masala, smoked paprika and rosemary the meat will be mixed with basmati rice and chickpeas, Afghan Kabuli Pulao style What really shocked me was how cheap meat is over there. They used 400 KG of meat. That would be almost $3500 - 4000 CAD here. Yet they sell a plate of meat & rice for less than $2.50 Cad . My Chuck meat was $25 for a small roast Meat ready to fall apart still need rice, I'll buy more today. Looking for a certain brand of long basmati pics