Leggo with Diablo Chili:




After75ish, getting darker:


After 75ish more, darker still:


Not bad, would be good to bring to a football party:

Great baguettes, btc.

Those are good looking baguettes. Did you use a pre-ferment or direct dough for them?

Nice marble surface, too.

I’ve got a serious craving for this chili, looks great.

damn, does it taste as good as it looks?

Come on man! Are you a full time chef or a retired one?

Some random meals, lots of repeat dishes



Sauteed yu choy, roast rack of lamb (xinjiang spice), tofu balls with sticky rice + shrimp + pork, frozen pao de queijo from Costco


Homemade egg omelete and wonton soup



Left over tofu ball, claypot rice with lap cheong, steamed eggplant with XO sauce, young chicken + coconut soup



Claypot rice closeup




Braised then sauteed beef shank

Pretty excited about drinking this



Its a 12 year old bottle of Nu Er Hong, a high quality variety of shaoxing wine.

Sorry everyone but amoeba wins this thread.

My goodness amoeba.

I think there should be a thread for amoeba and a thread for all us plebs.

I picture him as the dad in Eat, Drink, Man, Woman

I have an idea Team OOT, that could end up being one of the greatest viral trolls, since well...... The last one in this video. I watched this mini documentary that gave me this idea



Amoeba's dishes are so magnificent that I know for a fact that we could pull this off. The key is getting a phone number that could be answered during scheduled hours and a website made around Amoeba's classic dishes. I work in internet marketing so I could spin up a few websites and menus in probably 2 hours of time as well as get a burner phone for the number. More than anything it would be a tribute to the hands down ICON of this thread. It would be so easy for us to do unique reviews of the restaurant, with us all having unique IP's and some of us being outside of the U.S. I'm doing a monthly residency in Washington DC right now and this may be the perfect location for pulling this off.

With Amoeba's blessing and an opt in from you all, I would be honored to get the ball rolling. Who's with me?

Thanks for the positive feedback!

@Da_Nit - What's your take on Do-si-dos, thin mints, and smores? Those round out my top 5.

@zikzak - I used a beer-based starter. Foil over marble keeps everything clean and crumb free

@yim - Not a chef, but I am semi-retired

@amoeba - Might have to expand my palate, that's cookbook quality!

amoeba wins.

That all looks amazing amoeba! Damn, that is giving me a craving for real Chinese food. Where do you get the chicken?

Can’t say I would be excited about Shaoxing wine but I’ve never drank any other than tasting a bit of whatever cheap bottle I’m cooking with. How does a good huangjiu compare to a good baijiu?

Don't forget btc, I'd go eat at their restaurant early and often

Amazing stuff from amoeba as always, that beef shank looks particularly destroyable.

Thanks for the positive support guys. Most of the dishes are fairly everyday and I think it's just the earthenware that's making them seem awesome. The clay pot rice is technical though.

Brian, I got the chicken from hmart but something like Cornish game hen would also work.

Huang jiu has much less alcoholthan bai jiu, which is a liquor. Huang jiu tastes like a mix of sake and sherry.

Kind of a weird question but are you Asian? Or just really like Asian Foods? Most of the stuff you cook I’ve never heard of but it looks amazing.

Gave Kenji’s Foolproof Pan Pizza a shot for the first time.







Turned out very tasty and is a lot less trouble than his Sicilian.

Excellent pie's! Does it taste as good as it looks?

His sauce recipe on the other hand, meh. I'm also surprised he doesn't use some kind of sweetness in the sauce or crust with the all NY pizza love he spreads.

I like his Sicilian-style sauce a lot, but for these I used Don Pepino, spruced up with a little sauteed garlic, oregano and red pepper flakes.

I actually love his spicy sauce from the spicy spring prince st knock off. Spicy and punchy, great with knots