Yeah, +1 to this.

Chuck in a spoon of MSG too, then laugh at the health hippies.

I just prepped everything and then used the sauté setting to brown the chicken thighs, then removed them and deglazed with a little broth. Sautéed the veggies and garlic for a few minutes. Then added the rice and beans, jalapeño and chipotles, salsa, rest of broth and added the chicken back in on top.

Sealed it and set to pressure cook for 11 mins. Quick released when that time was up.

Was slightly too liquidy for me but just because I ate it right away. Today the leftovers were great.

Overall I chose an easy recipe for my first go round with the new gadget. So far so good though.

Going for authentic Chinese food today.

Cantonese Steamed Whole Fish

Take whole fish. Remove scales, innards, gills. Rinse very very well and pat dry inside and out. Make sure no traces of blood. Stuff cavity with rough cut scallion and ginger.



I also place slices of ginger underneath to prevent fish skin from sticking to plate.



Julienne scallions and cut ginger match sticks. Mix sauce of 2 tablespoon light soy, 1/2 teaspoon mirin, few drops of sake, tiny pinch of sugar.



I cook this .9 pound fish starting in a cold steamer for 10 minutes. I dont like to go over 1.5 pounds. The skin pulled back some. Rubbing the skin with some sake helps it not do that, I forgot. Notice the clear fish broth pooled at the bottom, that is liquid gold and is the reason why the fish must be absolutely pristine of any blood and organs prior to steaming.



I mix the broth with the soy mixture and spoon sauce back over fish. Top fish with ginger and scallions. In a separate pan, heat 1 tblspoon neutral oil and 1 teaspoon sesame oil until very hot (almost smoking). Place fish in front of guests. Pour hot oil in thin stream over on scallion and ginger and fish tableside so guests can hear sizzle. Do a quick mix of oil and sauce so you have small oil beads on sauce.

Save the cheekmeat for yourself.

amoeba that looks awesome!
Have you considered actually bringing the sesame+oil to smoking to get a little extra complexity?

That looks to be a variation on Nobu Matsuhisa's New Style Sashimi

https://www.google.com/amp/www.marth...-sashimi%3Famp

I usually heat the oil to just smoking or slightly before. I find the sesame oil to be too strong if I heat it too hot but its a personal preference thing.

Pad Thai

Jack, what do you use for the sauce?
Tamarind?

Tamarind palm sugar and fish sauce in roughly equal parts. I use tamarind concentrate for convenience.

Do you cook the 3 together separately?

Yes, in advance. It's shelf stable.

Decided to make chirashi today. Not skilled enough for nigiri and also i didnt really have access to great fish today so using mostly shellfish.

Octopus i bought cooked from whole foods. Snowcrab i just bought a cluster, removed meat by hand and placed in ice water, drained and pat dry. Scallops sous vide at 48 C. Garnish is yuzu kosho.



Ikura marinating in mirin, shiso, sake. This is to reduce salt and also add a bit of sweetness and complexity.



Final plating. Vinegared rice underneath.

That's beautiful amoeba

Thanks yimyammer.

Something pretty simple today.

Curry Katsu.



I thought i had carrots but I didnt. Used box curry mix but simmered in beef and onion stock instead of water.

Breading is standard flour, eggwash, panko 3 step except the outer layer is 1/3 grated parmesan, 2/3 panko.

Not the biggest fan of Cantonese food but that's one of my favorite ways to prep a fish and your pic looks delicious

Was drooling over the tagliatelle bolognese from a couple of weeks ago, but have since started making more fish instead of beef - so am now drooling over the fish!

Everything else on the page looks amazing as well - so many talented cooks in this thread

Katsu curry is GOAT, excellent choice. I like the S&B Golden Curry box stuff and I also use stock instead of water and also add some cumin.

how much quicker do we think a chicken thigh would cook at 150 if on a baking sheet vs the oven grates? intuition tells me not much but maybe 5-10 minutes.

Is anyone here in Vegas that can give us a review of the Impossible Burger*?

It just debuted in Vegas at Andreas in the Wynn. Its not available in Dallas yet and I'm dying to know how it tastes.

*In case you don't know, this is a vegetable burger that bleeds, supposedly 100 million invested in the company thats producing it

Instant Pot meal #2: Baby Back Ribs.

Obviously ribs are best cooked slow and low but am still breaking in my Instant Pot pressure cooker so figured I would try them.

Got a half slab from my local butcher. Today I made a dry rub with paprika, kosher salt, black pepper, brown sugar, ancho chile powder and cayenne and rubbed them up and let them sit for a few hours.

About 45 mins before i wanted to eat I put a cup of apple juice in the Instant Pot and added the trivet. Put in the ribs with two quarters of green cabbage and a yellow potato:



Set the pot for 22 mins at high pressure. Let it vent naturally for 8 mins and then vented it. Took out the ribs and added some BBQ sauce and put them under the broiler for about 4 mins.

Made a sauce for the veggies while the ribs rested: melted olive oil and butter and sautéed some shallots and garlic. Deglazed with some juice from the Instant Pot. Reduced and finished with lemon juice, sour cream and Dijon.



Ribs had some bite but came off the bone quite easily. Not the best ever but above average for a 45 min recipe. Cabbage was way overdone but edible. Potato was cooked perfectly.

Could only eat about half that and that was not all the ribs. So 2 decent sized meals for $7 of meat and cheap veggies.

Yammer,

I'll give it a try soon. It has been at a few places in SF for a while now and I've been curious, but these places all have awesome burgers so I never end up pulling the trigger. I'll grab a friend soon and go split a regular and impossible burger.

Edit: btw there are tons of very detailed reviews of the impossible burger out there in case you haven't read.

Sweet, looking forward to hearing your take on it. I've read several reviews, I just thought it would be interesting to hear from people here who I've gotten to know in way. I feel like if it doesn't hold up to this group, its probably how I'll feel as well.

Regardless, I'm trying it the first chance I get

Beautiful ribs. I should that that out in slowcooker.

Kjs: damn you, I almost bought an instapot a few months back but held off because I really don't like acquiring more stuff unless really necessary. But I'm gonna have to pull the trigger now.

Yammer: totally on same page with you re: reading reviews from people here!

Sexy breakfast sandwich time with some leftover ribeye.