Figured you guys would appreciate this. Went to the future in-laws and saw some cast iron in desperate need of some love. Boiled some water which smelled terrible, light steel wool, kosher salt/oil, season.

Nicely done, I've got a couple around my house, let me know the next time you're passing through Dallas

cross posted from the LV thread... this is our New Years spread.
we made everything... even the Mochi for the Ozuni soup.

The yellow fin was caught of baja... the santa maria style tri tip was brought from santa maria and cooked here... home made teriyaki sauce for the chicken... home rolled sushi... etc etc etc.

Happy Rooster 2017 to All Vegasonians... Japanese Style.

Oh lord...

MSchu18 puttin in work!

Whats in the last photo next to the sushi rolls?

Inari sushi...

I thought it was a shame to eat it off paper plates... but we're simple people.

thx, I was scratching my head wondering if it was a fried chicken wing

I've never had those before, they look good

Its been years since Ive made sticky rice but when I did, I remember adding this to the rice:



do you use this stuff?

If so, do you know what this seasoning is & why its added? Anyone?

When you're done there keep heading south and stop at my place in H-Town.

Nice work.

Sticky rice isnt a japanese thing.

For sushi, the kind we made, its rice vinegar and how you handle everything (temperature and proper rice prep)

Mschu this feast is incredible, respect.

Can you talk about the lotus root dish a little please?

cool, is that powder some cheap substitute? Seems like someone told me it was vinegar-like but its been so long since I've tried to make sushi rolls, I've forgotten

That powder is powdered vinegar with some other stuff (salt + sugar, I think). Bit of an easy shortcut that's probably frowned upon by sushi connoisseurs.

Anybody have a good suggestion for degreasing fried brussels sprouts? I made some for Christmas and they were really good, but I'd love to get a little more of the oil off of them. Too many nooks and crannies for them to drain well. Salad spinner? idk, open to ideas.

salad spinner sounds like the best idea.

I've been making fried brussels using this recipe:

Fried Brussels Sprouts with Fish Sauce Vinaigrette

The vinaigrette is great and compensates for the oil in the brussels by having no oil at all. I thought it was strange when I first made the vinaigrette but when I tossed it all together, it made sense.

You're in Dallas? I spend quite a bit of time there and in Houston for work. I'll shoot you a note next time I'm in the area and maybe we can grab some BBQ if you're up for it.

MS,

Damn!

Made some butter chicken the other day, pretty simple to make.



Dice chicken into cubes and add yoghurt and butter chicken paste. Let it marinate in the fridge for a few hours.



Slice up A LOT onions. When you think you have too many, dice up another one.



Throw a half cup of butter in a pot, dice up some ginger and garlic and fry off the onions.



When the onion mixture has sweated down, blend it to a soupy consistency.



Do the same with a bunch of tomatoes. I forgot to peel them and had peel in the finished product.



Fry off the chicken and add in the blended onions and tomatoes.



Add in a couple cups of chicken stock and cream, couple tablespoons of butter chicken paste. Bring to boil, cover and let simmer for an hour stirring frequently as it will burn if you don't.

Serve over rice and enjoy!

Yes sir, look me up and we can grab some grub

Whats butter chicken paste?

A thing white people buy at the store when they want to make Indian food at home.

(not saying that to clown on Adam; I've used it many times and it's fine, but that's what it is)

Ya, it's good enough for every day cooking for the kids etc.

A bit of a pain in the ass to buy 14 different spices that I'm never going to use except for specific Indian cooking.

I thought you were going to tell me it was a typo, didn't know this was actually a thing.

learn something new everyday

thx all

An admittedly low-brow effort here with a basic homemade pepperoni pizza, but it's really to highlight the GOAT cast iron pizza pan by Old Mountain. Produces an evenly cooked, delightfully crispy crust. I highly recommend checking it out.