It's full of stars!
Random Food Thread.
- Thread starter jdcamb
- Start date
Soffrito... what's going to happen here?
You gonna make fresh pici to go with that?
@Banshee_Rider@73
so, we didn’t have cabbage for seared Ahi (tuna) tacos, so I used Bok Choy.
Fusion!
So damn good.
and yes, I saw the sticker on the lime.
so, we didn’t have cabbage for seared Ahi (tuna) tacos, so I used Bok Choy.
Fusion!
So damn good.
and yes, I saw the sticker on the lime.
Looks delicious
please share the recipe
I don’t really use recipes, per se.
Sear the tuna, lightly seasoned with Tajín and Togarashi
Fresh Salsa
Fresh Guac
Bok Choy cut into maybe 4mm cubes
cilantro
red or white onion
Fresh lime juice
habañero salsa
Fresh tortillas
Thats it!
Sear the tuna, lightly seasoned with Tajín and Togarashi
Fresh Salsa
Fresh Guac
Bok Choy cut into maybe 4mm cubes
cilantro
red or white onion
Fresh lime juice
habañero salsa
Fresh tortillas
Thats it!
Thanx
Da bomb on Vanilla Ice cream
Jeezus. Don't let @kidwoo know that it is artisianal.
Yeah, kinda lost me right about when it got to the "Corn Syrup" part.
Maybe just the collection is ‘Artisinal’….
What a weekend! I’m in retail so the weekend is really just Sunday.
Roasted a bottom round for beef on weck with homemade German potatoe salad.
smoked bacon after it’s 10 day dry brine.
lacto ferment Tabasco, cayenne and Fresno chiles.
Roasted a bottom round for beef on weck with homemade German potatoe salad.
smoked bacon after it’s 10 day dry brine.
lacto ferment Tabasco, cayenne and Fresno chiles.
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almost forgot about the chunk of guanciale I was gifted. Made a classic carbonara with guanciale, egg yolk, pecorino Romano, spaghetti, black pepper and pasta water. 
The guanciale was a bit too funky for me, I usually use pancetta. Next project is pancetta.
The guanciale was a bit too funky for me, I usually use pancetta. Next project is pancetta.
Roast garlic, butternut squash, and chickpeas. Ricotta, spinach. Chives. Grated soppressata and parmesan.
We had both the salads. The was a White Lightning, a Kurt Brussel, and a French Onion. One of our favorite spots.
Yeah, it's a lot for two people. Ordered intentionally for leftovers. Breakfast tomorrow and work dinner tomorrow night for me.
Yeah, it's a lot for two people. Ordered intentionally for leftovers. Breakfast tomorrow and work dinner tomorrow night for me.
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This speaks as if there are other kinds of guacamole?
You are Canadian, what would you know about it, eh? 
(yeah, got me there!)
That said, you can actually get quite good prepackaged ‘fresh’ guac out here at Albertsons, works fine in a pinch.
(yeah, got me there!)
That said, you can actually get quite good prepackaged ‘fresh’ guac out here at Albertsons, works fine in a pinch.
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There is also oxidized brown avocado goo-camoleThis speaks as if there are other kinds of guacamole?
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^^^^This^^^^
Guac, like ceviche, should be made just before serving.
Guac, like ceviche, should be made just before serving.
Nah, needs a few hours for the volatile flavor compounds to dissolve into the fat.
well, ok, fair, especially what the lime does. But there is a limited window before it starts to break down the fish negatively, IME.