You should simply toast sticky rice. It's better with sticky and u need bigger grains than pure powder for texture

u need a mix of of regular corriander with ผักชีฝรั่ง

no sugar -> put a bit of msg
you can add a bit of white pepper if u want

in the end, you just taste everything constantly before adding the pork and decide if its YOUR flavor.


ground pork cooked in water



If you want to make namtok, same thin but u marinade fat pork :

5 garlic, 15g corriander root, white pepper
3 spoons of pork stock powder, 2 brown sugar or palm, 2 oyster, pinch msg, 1 table light soy, 1 table water or oil


im making namtok tonight

good timing, I just ate at a place in Dallas called Loro that makes a great salad and they said they sprinkled namtok spice on top but I cant figure out what that is. Do you know?

I'd like to make it myself if its just a combo of spices I already have

Great feedback thanks! Feels like I might miss the sweetness from the sugar. Will look for MSG at H-Mart on next trip. And sticky rice that I can toast myself.

I do cook the pork in water and use a bit of that.

Never thought to mix everything without the meat first. I mix the meat and herbs first and then dress it all.

you mix everything first to make sure the taste is great, then u taste again with the meat in because of the fat or water added(especially for namtok)



as far as namtok spices, it doesnt exist in thailand. It's probably pork stock/brown sugar/msg/white pepper or this?:
https://www.amazon.com/Lobo-Thai-Nam.../dp/B00MSV9S7U


can also mean adding a blood element to a soup

i just got both of kenji's books. Any recommendation for kenji recipes with chicken thighs? i have a whole pack from costco(bone in) that i'd like to get through.

thx, I ordered something similar off amazon. It was some kind of dry spice concoction, subtle with a bit of heat

Not Kenji but I love Dave Changs clay pot miso chicken

only thing I Chang(e) is I pull the chicken skins before putting them in the pot and keep them crispy in the oven, soggy skin is disgusting imo whereas crispy is the bomb:



I dont let this go to waste either and deglaze the sheet pan with chicken stock and pour it into the pot



result:

How’s my butt look? Momofuku bo ssam tonight

the most beautiful butt i've seen in several weeks
if you can consistently pull that result every time you're leading the pack for as long as you want

Looking good no matter which direction it is walking.

Agree with RED.

Tried that once and was utter failure. Any tear-down pics?

Came out great. Served it w ginger scallion sauce, rice, fried shallots, hoisin, and chili crisp.

I think the key was the overnight brine. Wrapped it up tight in plastic wrap.

gorgeous!

Lookin thicc and juicy dat butt there.

any mexican recipes with veggi /sides that uses short ribs? i still have 2 big ones.

I keep seeing amazing mexican chefs on topchef/iron chef/etc and i really have no access to any of these recipes but its my favorite food!

Doesnt help that we dont have fresnos in canada

Anyone seen the hmong episode? The thai eggplant thing he made, my wife's mom makes it for breakfast sometimes. It's amazing. We had a family friend that made all these hmong breakfasts, one of them looks like bolognese. Amazing stuff. Hmong food is basically Chiang Mai thai food.

I have(a lot of) one of the only crypto mooning(tone), i'll be back there soon i guess(with lots of picture and recipes). Not to far away to have enough cash to last me a few decades.

27, what went wrong with yours?

kenji flatbread and chipotle kebab

Solid.

Short rib machaca would be pretty decadent and if the kids like it is a quick breakfast burrito/taco in the morning. Also Chile Colorado.

https://thesaltymarshmallow.com/perfect-machaca-recipe/

like this or the dried version?

https://www.isabeleats.com/chile-colorado-recipe/

this one looks good? i dont have access to all those chilis, Arbol i can get for sure tho.

Mexican like Indian, you need to order a small staple of some exotic ingredients. Unless you want to make Tom Yum with ginger or something.

are those 2 pages good versions tho?

i only got some aguilo and japones dried chilis, couldnt find arbols this time. Should still be pretty good. I'lll make the colorado chili friday so i might have time to get some Arbol!

It was the first time i see japones

i gotta remember before going back to thailand to get some ají amarillo seeds from mexico or the US. Aint gonna be able to live without ají amarillo paste after having it!

You can make a serviceable chili colorado paste with any combination of various dried chiles as long as you have some mild, medium, and hot chiles in there to taste for spice. I can’t imagine most people telling the difference between árbol and japonés.

Dried is the traditional way but seems like a major pita and short rib probably isn't the best cut for it looking at the serious eats version.
If you don't have a local tortilleria, I would highly recommend making your own flour tortillas at least one time. Just so good. Personally I think animal fat (lard, duck fat, etc...) >>> Than oil but both are just so much better than grocery store bought and they freeze great.
And yeah, whatever Mexican dried Chiles you can get your hands on will be fine.
Short rib Colorado sounds so damn good.

got some bio fennel for 5.99 to do my first fennel recipe

ate a piece of the cellery looking part and it taste disgusting like liquorice candy.

fml