Oh damn, lol, completely missed that. Meant soy.

joejoe, also wow on the bolognese. BTC posted some really good looking blintzes, the kind you remember mom making as a kid, waiting by the stove for her to wrap up another batch.

Anyone tried whiskey barrel aged fish or soy sauce? Saw Edward Lee's film on Fermentation last night and he said in the Q&A that Bluegrass soy was GOAT. Made by some white guy in Louisville.

Been getting ahold of some live abalone recently.



2 different meals.

Once as part of a coconut with pasture chicken hotpot.





And once more japanese style in a dashi broth with some silken tofu.



Both times with my best culinary achievement this year, abalone liver sauce. This stuff is so damn good.

Thanks this is great info, as were other recs. It sounds like I need to skewer up some meats, poultries and skrimps and nuoc some cham. My go-to for potstickers sauce is a recipe I think I got here: 1 part rice vinegar, 3 parts soy, big squish of sriracha. Oh yeah.

I may jump on Kenji's spatchcock turkey this year, we'll see. Looks solid.

boneless pork shoulder split in half



same as above with liberal amounts of garlic powder, cayenne, paprika, and cracked black. didn't take a pic of all of the other liquid and spices listed above before they went in the pot, but you can use your imagination.



meat in the instant pot on top of the above mentioned liquid/spice broth



with a whole diced onion on top (except for the bit i save to top the tacos)



after 75 minutes of cook and cool down to self release...don't think it's quite there yet



initial shred confirms it needs more time



20 more minutes of pressure cook on high and this is what we get



shred some more and use a slotted spoon to drain the liquid and transfer this to another container



ready for some tacos, so tonite's meat goes in the pan



after the first flip, showing off that char



topped with salsa, onion, avacado, and cholula

nice work on the bolognese, hot pot, and carnitas.

wife has been buying stand mixer attachments and we are going to make our first forays into homemade pasta and ice cream soon. might make some ice cream today.

+



= great pot stickers dipping sauce

What kind of turkey do you get for Thanksgiving? Last year I got a kosher bird (I think the brand was Empire), which was nice because I didn't have to brine it. On the other hand, it didn't come with giblets for gravy.

I'm with Wookie on bucatini; it's an incredibly annoying/messy pasta to eat. Pappardelle ftw.

edit: DAMN those carnitas look great

Can anyone recommend a good recipe for Mei Cai Kou Rou? this is for the instant pot,does it look legit? https://nomnomprincess.com/2017/10/2...oy-pork-belly/

The recipe looks fine aside from me not knowing how long it should take in an instapot.

It really comes down to how good your mei cai and pork belly is. Much like the quality of a choucroute garni comes down to the quality of your sauerkraut and meats.

I am pretty surprised and impressed you want to make this, btc. Mei cai isnt that weird flavor wise.

Six and a half gallons of spaghetti sauce simmerin' away on the stove. House smells pretty damn fantastic aorn.

Solid troll.

Beautiful!

Have a free day tomorrow and planning to try to get my house in order and cooking a couple things at same time:

Nuoc Cham Chicken Thighs from Kenji

and

Modified Grandma's/Anne Burrell's Meatballs and Sauce

I mess around with the second one a little, but comes out pretty authentic. I do meatballs and sausage both and then have pascetti first night and subs and more pasta in the following days.

I was eyeing that thigh recipe myself, so I'm definitely curious what you think of it.

Got inspired and did some prep. Going to freeball it a little on the Kenji. Went boneless/skinless because the plan was to chop up browned/charred thighs on top of nuoc cham rice. I also don't have an oven, so may grill.

awaiting pics!



butternut squash soup






wife made pistachio bundt cake from Christina Tosi's All About Cake book for a friendsgiving dinner.



we have both Tosi books and I highly recommend her recipes. her stuff is like if regular dessert was injected with a mixture of fat and crack.

I want that cake in my mouth.

Is it broken or do you live in a hotel? I don't think I could make it without an oven. At least once a month, sometimes more, I look at new double ovens because one just isn't enough sometimes, lol.

We just renovated kitchen and new range has some oven/broiler issues. New parts going in next week, but until then only gas burners on top.

Coming along nicely. Refrigerating meatballs defiantly helped the cause when browning, as they fell apart less. Then everyone in the pool:





I also strongly suggest San Marzanos, it makes a difference. I get a huge can for 6.99 from Market Basket, where a small can usually goes for like 3.59 in a regular store:

Sweet and spicy gefilte fish balls. Great fried too, but that's for a different time.

amoeba, expanding my horizons a bit. Mei cai kou rou bao with some sides and and maybe nai wong bao for an upcoming get together. Would the dough be similar or would you sweeten the nai wong up a bit? Seems like if the filling is sweet enough I can use the same dough for both preparations. Might have answered my own question, but any suggestions are welcomed.

I think you can use the same dough for both. Are you making the regular custard buns or the salted duck yolk "Liu sha" version?