My bread is not raising and I have never had this happen before Soup without bread sounds like a sad prospect.

Your yeast is probably dead.

I think you are right. It's right at the end. I'm just going to chuck the rest and buy some new stuff.

After living in Asia for 8 years I find myself craving some Asian Chinese food sometimes. Don't take that orange chicken for granted!

The "American" Chinese Food that I had in 4 different cities in Spain were equally horrible. Everything was super bland flavor wise but the portions were huge.

when I travel to Spain my culinary goals are to eat Chinese food? WTF?

Four times, how long where you in Spain? Do you have a Chinese GF or something that kept taking you to eat Chinese?

I went on a ten day backpacking trip starting in Madrid -> Grenada -> Malaga -> Cadiz -> Malaga -> Madrid

We made the mistake of taking this trip on Holy week. Between the observence and the siesta it happened to be the only thing we could find for food before 8pm. The siesta was real! A few restaurants did not reopen until 8-9pm most nights on our trip. It was a mix of that and street food/tapas for the majority of the trip with a few restaurants mixed in. Everything else was delicious. The pork egg rolls from the Chinese restaurants we're delicious and comically large everywhere. It salvaged a few garbage meals.

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Ahh ok yeah I've only been to Spain once but yes the whole siesta deal was kinda lame, can't imagine throwing a Holy Week into the mix.

Was hoping you met a hot grad student at UNLV from Macau learning the ways of the gambool that paid for a trip to Spain but forced you to eat Chinese food.

Like a true pro

The salmon looks awesome - what was your cooking method?

Normally I think that I am a pretty good cook. But every time I read this thread it makes me see how much I can grow. Everything I do in the kitchen is so inferior to basically everything that is posted here.

And I have to learn to take better pictures of food.

Regarding my bread that didn't rise, I baked it anyway and then turned it into croutons. So it wasn't a total waste.

Non-pros,

Ok this first pic doesn't count. It's just Trader Joe's frozen Korean style short ribs. But wow this is so good for $10/20oz pack.



Roasted new potatoes and pearl onions. Just cut the potatoes in half, toss it all with olive oil, salt, pepper, and garlic powder. Roast for about 40 mins at 450, flipping them about halfway through. Just want them nice and browned all over. The onions turn into crispy pockets of sweet onion goodness.

Just a quick pan sear in oil.


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El D those potatoes look great. Also probably need to get some of those short ribs on my next TJ's run. Thinking of Korean TJ's I'm a fan of there frozen pajeon or whatever you call the veggie pancakes and the Bibimbap.

Have you guys seen the 18 min video of a craft butcher breaking down a side of beef? Really cool if you have the time. This is the type of skill that I want to learn after retiring from my real job.

https://youtu.be/WrOzwoMKzH4

Great video. Fascinating. I wasn't aware of some of those steaks like the ranch steak or the chuck ribeye or Denver steaks.

Kenji on Guys Grocery Games tonight

And just like that, I think I've settled on my next career.

Pretty basic stuff here, but I have access to an excellent farmer's market and have been trying to get into more seasonal/local ingredients when cooking.

This is basically Kenji's caprese salad, it's a little early for tomato season but they had some good looking cherry/heirloom varieties and this purple basil at the market (which was maybe slightly more savory than regular basil, but I didn't taste much difference). Mozz was from an old school Italian deli where the guy makes it fresh all day and that basically made the salad.



This I saw Sean Brock make on Mind of a Chef and it looked great, so I tried to re-create it when I had a vegetarian couple come over for dinner. He called it farro verde succotash. I used farro, romanesco, edamame, zucchini, yellow squash, green beans, asparagus, red onion, finished with parsley/cilantro, squash blossoms, radishes, lemon juice and a bit of butter and pecorino Romano.

I served it as a light dinner entree after some snacks, but I probably wouldn't do it again as a main course. Brock is adamant on the show that he didn't want to add pork to this in order to highlight the veggies, but while being very tasty, needed some more richness. It would've been better suited served under a pork chop or piece of salmon, but I would make it again as a side, especially to use up any leftover veggies in the fridge.

Very nice mullens. I like both dishes.

great stuff mullen.

If you want to keep it veggie and add richness doing a scoop of a herby yogurt or mayo would be perfect

Pretty basic dish but was really good! Simple Salt and Pepper grilled Wings with a Toasted Sesame Oil coating. Side salad with just olive oil, spices, cucumbers, tomatoes, onion, and avocado.




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Would smash.