Recently Consumed

So here's the latest of edition of stuff that I made at home....though as you'll soon see, some of it, I didn't eat.

Remember that suan cai we made? Well other than eating it raw....it turned out so well that the Missus just eats it raw, which is probably better for you. Anyway, here's some Chao Suan Cai.

Made this with lamb, mixed with a touch of wine, a tiny bit of grated ginger, and white pepper. Stir fried, with some of that flavor of the wok......this was very good.

Speaking of lamb, here's some Zi Ran Yang Rou I recently made. Notice that I forgot something?

Yep, I forgot to buy cilantro.....anyway, the key to this is letting the lamb marinate in your seasonings for at least 10 minutes before the stir fry. In spite of the missing herb, the Missus said this was the best I've made.

A couple of weeks back, the Missus had a pot luck at work. She organized it, with the theme being something from your ethnic heritage.....so She immediately has me make.....

Japchae?

And gravlax????

Does She have some other husband(s) stashed away somewhere??? Talk about an identity crisis....

And who rolls out of bed on a Sunday morning at 10am and tells you She wants something "Red Cooked"???

Or smoked chicken for that matter......

Well at least thighs are a rather quick solution either way.......

Man, I need a raise, or at least another beer.....

I hope you're having a great week! 

Comments

[bryantruitt]

hey there. where do you like to source your salmon in San Diego? I'm having some difficulty getting consistent quality. I want to try to make fermented gravlax, maybe with the help of some whey.

[kat]

She is sooo lucky to have you as head chef :)

[Kirk]

Hi Bryan - I usually get my salmon from Catalina Offshore - they often have good wild salmon, but I find it a bit too lean, so I usually get Scottish or Mt Cook Alpine. Good luck with your fermentation project, let me know how it turns out.

Thanks Kat!

[nhbilly]

Such a sucker! I can relate...LOL

[James]

Is that burrata on the asparagus?

[Kirk]

LOL Billy!

Hi James - No, those are some kinda ugly poached eggs....does kind of look like burrata though, doesn't it?

[Jinxi]

Bahaha I'm pretty sure I've rolled out bed on weekend mornings thinking about "red-cooked" pork belly. I've also been greeted in the morning with, "When are we eating steak?" =)

[Kirbie]

I'm trying to laugh really quietly right now. I always love these posts.

[Kyle]

That first pic looks like Kalua pig and cabbage.

[Kirk]

Well Jinxi, you need someone to make that for you then!

Hi Kirbie - Well, it does keep things interesting 'round these parts.

Hi Kyle - Man, you get quite a surprise if you thought that was kalua pork and cabbage (tho' it does kinda look like it) and had a bite!

[J.S. @ Sun Diego Eats]

The suan cai dish looks great! I love things that you can make like that in a large batch and then just have around forever and add to everything. I made pickled red onions for carnitas tacos then pickled daikon + carrots for banh mi and now love having those two big jars in my fridge to add to whatever I want. Haven't tried fermenting anything yet but I want to try, maybe starting with kimchi?

[Kirk]

Hi JS - Maybe start with sauerkraut like we did? Though I have to say, suan cai is even easier. We love our fermentation crock:

http://mmm-yoso.typepad.com/mmmyoso/2013/10/sunday-stuffs-hinotez-2-replacing-la-playita-bristol-farms-discounts-whats-fermenting-in-our-hallway.html

Good luck and hope to read about you fermentation adventures!

[Nhbilly]

I thought it was cheese on asparagu also. I guess runny eggs is probably good on anything.

[Kirk]

On just about anything Billy!