Bbq pork. Roast duck. Roast pork crispy skin. Wonton noodles. Steamed fish. Ginger scallion lobster. Clams black bean sauce.

yep looks good.

results?

I just happened to be in the area so I didn't get to see the recommendations before I ordered but thanks for trying.

I got the roast duck and Szechuan beef

they gave me a sample of the crispy pork skin which was really good.

The duck was cold and the skin was soggy plus the 5-spice was a little overwhelming

For lack of a better description I find Chinese food kind of gross.

I would eat the hell out of what I've seen Amoeba make but I never see dishes like that when I eat Chinese. I guess I need to keep trying.

I didn't eat much of the duck so I am going to throw it in the oven and see if I can crisp the skin. I need to keep trying different dishes and see if I can find something I like.

Their menus are friggin' huge, I don't see how they execute so many different dishes

Simple summer supper of grilled chicken

I like that, KjS, did you grill the corn too?


Yim, if you liked the pork skin, try the pork next time.

Did not. Don't love how the grill dries it out. 90s in boiling water.

I also prefer fresh corn boiled.

I usually just wrap them in foil and put on the grill with butter/water wrapped in.

Keeping them in the (water-soaked) shucks and tossing them on the grill is expert play

I just boil it but I have never tried it on the grill. Actually steaming is the best option.

Leaving one layer on and tossing on the grill is the expert play.

Made some ratatouille gratin Americain (added bacon). Here's the base after sautéing but before the oven.



Finished and served with grilled grouper.

Nothing too complicated, but I make this a lot during Aug/Sept when tomatoes are in: Sourdough crostini broiled and rubbed in garlic, roasted garlic, tomato/basil/olive oil/s+p, goat cheese, and basil leaves. Really simple and really good. And the last of that horrid Chili's ribeye redone in the skillet...dog had most of that though.

Sous-viding corn has been the biggest improvement to any non-protein I've made. Difficult to get correct doneness boiling/steaming and sous-viding with butter in the bag took corn from good to great for me.

If you have a pressure cooker, kenjis corn soup is a really refreshing take on corn

I made the other corn soup recipe from serious eats this weekend (non pressure cooker) and it was very nice but extremely sweet, funnily enough. Was something different and would make again.

Anyone have a favorite chimichurri recipe? So many out there. Thanks

made stella's blackberry cake this weekend:

http://www.seriouseats.com/recipes/2...ke-recipe.html

Was delicious, can't wait to make again.

Chimichurri is kind of like salsa in that its really personal.

I think as long as you got good olive oil, fresh parsely, fresh young garlic, good salt, it wont be bad.

I like a healthy dose of red wine vinegar in mine but might be too acidic for some.

Yeah I winged it. Added a little cilantro too. Did go with red wine vinegar but it may have been too much. Gonna let it chill and see.

Don't love trying to get that last layer off a hot ear tho

Not sure if this is standard for boiling corn, but most recently did a recipe where you turn off the heat and let the corn cook in the now cooling water, turned out really well. Guess essentially an imprecise sous vide.

Thought about posting it in the Netflix thread but probably more interest here.

The documentary Foodies is pretty interesting.

Seeing some talk about corn. I've made this cornbread before and it's incredible.



It's a small amount of work to brown the corn but totally worth it.