Pineapple in stirfry is the work of Lucifer. I'm kind of stunned right now that El D would admit to planning such an abomination. Next you'll be telling me you put sultanas in your curries.

Chris,

This is not stir fry, basically it's sweet and sour chicken.

Sultanas in curry? No, but sultanas with some Indian chicken dishes for sure!

Sweet and sour is pretty gross anyway imo, so pineapple it to your hearts content

Pineapple is awesome but you need to add lots of chilli.

Pineapple is an absolutely essential ingredient in sweet & sour chicken, which is delicious. Maybe you aussies have never had good chinese-american cuisine?

Pineapple is pretty authentic.

Sweet and sour pork is basically the Cantonese dish gulaorou (ancient meat). The reason its called ancient meat is because of the double fry. Some do a double batter triple fry (2 deep fry cycles, one stir fry). Whether you do one or the other is dependent on how hard you like the shell.

If you want to fancy it up, grill your pineapple before stirfrying with other ingredients.

I don't mind sweet and sour but pineapple with chillies is awesome.

Hard to say since I don't really know what Chinese-American is. But Australia takes a ton of Chinese immigrants and Chinese is the most common non-European cuisine, probably occupies a similar role here as Mexican does in the US.

Not a fan of sweet and sour or of Chinese food in general. I have to be careful here because China is a huge place and "Chinese food" is not as monolithic as it's made out to be in the West. But the mostly Cantonese food you get most places is one step away from McDonald's imo. Oily, salty, unsubtle stuff, easily my least fave Asian cuisine. I spent a month in China (both Hong Kong and various places around the mainland) and my opinion of the cuisine was not improved.

And yeah, pineapple is an authentic ingredient in many Asian dishes, not just Chinese. It's in Thai chicken cashew nut, for instance. The authenticity doesn't make it any less obnoxious to me though.

Found a deal at Whole foods.



Wanted to cook Thai food so threw it on the grill and then made Tiger Cry. Sear is nothing to write home about so not posting in steak thread.

Made a ngoc cham with fish sauce, lime juice, thai bird chilis, sugar.



Also grilled a whole branzino with some lemon zest and capers.

I just can't believe the quality of food that pumps out of Amoebas kitchen on a regular basis, broken record but well done!

Amoeba,

What does your grocery bill look like?

About $500 to $600 a month for 2 people. Then another $800 to 900 for dining out.

So yeah, we spend a decent amount on food. No daily coffee for either of us though. Dont really drink either though we keep a semi stocked bar and wine rack in the house.

One of my acquaintances who made a mean gumbo had suddenly died earlier this week so to honor his memory, I made gumbo today with a small twist.



Grilled boudin as an appetizer.



Found some fantastic andouille.



Sausage and shrimp gumbo with some frog legs sauteed in garlic parsley butter.

Roux could have been darker but i was a bit scared of burning so added trinity when it was the color of dark cumin.

thats funny I just ordered some gumbo to be delivered, wish I could have yours but will have to settle for this:



whats your recipe?

That looks better than mine. Really nice color on roux.

I make a roux with flour and oil, i used avocado oil. Cook until desired color, stirring constantly. Really should whisk but i dont like to take a whisk to the Le Creuset.

Diced Trinity. Add trinity when roux is ready with some salt to sweat. Added cayenne. Cook in roux until softened. Add garlic.

Separately, i fried some andouille. Removed. Sauteed shrimp shells and some extra trinity in the oil. Added chicken stock. Reduce.

Once veggies in main pot is softened, i deglaze with beer. Didnt have dark beer so had to resort to Dos Equis. Darker beer preferable.

Evaporate alchohol, then add stock.

Added file powder, bay leaf, oregano, fresh thyme. Turn to medium low and simmer for 1 hour.

Add okra and andouille coins. Simmer for another 30min.

Add shrimp meat. Simmer 5 minutes. Adjust seasoning. Serve.

I need to try some gumbo recipes. IIRC, carmelizing the roux is what causes the rich color.

Still waiting on the delivery, I suspect the photo from their website above is better looking than what I get delivered

Guys,

Cook your roux in the oven it's a game changer.

Amoeba,

No steamed rice huh?

I have 5 types of rice in the house and none of them are the right one. Thought about buying some regular white long grain but don't know when I would use it again. Wish the store had some Carolina Gold rice.

Going to eat the rest of it with some jasmine tomorrow.

Thx, can you elaborate? What temp, kind of pan, how long, story or no stir, finished look?

I assume equal parts butter (fat) and flour?

never mind, I see the internet is littered with recipes

Getting jealous of all the amoeba attention so going to post a bunch of dishes I've made in the past 6 months or so



Grilled Octopus with some spicy mayo and grilled asparagus



Soy marinated beef tartar with sous vide egg yolk, sweet potato chips, and gochujang mayo



Gazpacho



Local white fish with spicy tomato water and shaved mushroom



8 hour roasted pork butt



Carnitas



Sous vide lagostine with curry spiced mango soup



Parmesan herb crusted rack of lamb with romesco and grilled spring onion



Lamb rump with chimichurri



Seared ham steak with dill potato salad and cooked red cabbage



Chilled sous vide tuna with quick pickle cucumber herb oil and avo puree



Emoji egg bacon and sprout hash



Creamy scrambled eggs



Duck with quick pickle mushroom



Cured salmon sashimi over dill mayo capers and crispy onion



Chicky chicky parm parm

Damn mrw, absolutely elite.

The langoustine dish I really want to steal.

Also gonna need your romesco recipe and pork butt recipe. The chicharron on that looks fantastic.

By the way, is that farofa served with the lamb rump?

damson.jpeg

damn