Jeff B wrote: ↑Thu Dec 03, 2020 12:45 am
I need to cook cauliflower more often, we get to hung up on Brussel spouts too often.
We have thighs quite often ourselves, one of my wife's favorites. Whenever we see them at the store now I tell my wife to grab them before "Ronnie" get's them!
LOL - and we need to cook brussels sprouts more often. We just always default to cauliflower because, at least around here, the quality is more consistent. And yes, I will cross state lines to buy chicken thighs!
Chappychap wrote: ↑Thu Dec 03, 2020 9:11 am
Ahh good shout, hadn't noticed they were Swiss. Seemed to be on Jknife shops everywhere so assumed Japanese. Yeah I can imagine they'd give a nasty cut. Still never forgot what another peeler did to my knuckle 15 years ago...
I was trying to imagine what a $4 Japanese peeler looked like and wondering why we'd never crossed paths.
In my case, the peeler somehow mistook my finger for a carrot! Go figure.
Chappychap wrote: ↑Thu Dec 03, 2020 4:17 pm
. . . Ended up with lemon, thyme and sardine with pasta.
Sounds delicious . . . and nicely resourceful.
d_rap wrote: ↑Thu Dec 03, 2020 7:29 pm
Just getting started here making borscht. Been thinking about my grandmother after a post the other day, and, well, here's to her!
I browned some meaty short ribs, now simmering with aromatics, and meanwhile I'm sauteing onions, carrots, tomatoes, garlic, and cabbage--beets too naturally, and then combining it all, broth, meat and saute, finishing with some diced yukon golds and then dill and green onion at the end.
The tomatoes and red onions are still from our garden, and the beets are from our friend's garden. Southern California has its downsides, but the climate just keeps on giving for the gardeners among us.
I know we all love the B2 hammered Anryu line, but this 240 AS is no slouch.
Btw, Chappy, you've got me shopping pettys.
Always the best inspiration and the dish sounds great. Have to agree with you on the pettys, too. I have a few I really like and I definitely need to use them more often.
Going back to the Thai curry pastes that Chappy first mentioned upthread, a big shout out for the Maesri
red curry paste. First time using it tonight. It's a very nice product and was the foundation of a great dinner, Thai-style red curry chicken . . .
Mise En Place & Sukenari Aogami Super Kiritsuke, 210mm
Palm sugar, Maesri red curry paste
(barely visible), serranos & kaffir lime leaves, peanut oil, zucchini, fish sauce, bamboo shoots, coconut milk, chicken thigh meat and gelatinous chicken stock (leftover from Thanksgiving). Not pictured but definitely included later were fresh basil leaves. At least I didn't forget them!
Stir Fried Bok Choy
Side dish with garlic, ginger and oyster sauce.
Plated Up
Thai-style red curry chicken with jasmine rice.
This one's a real keeper. We just loved the intensity and depth of flavor.