Cooked up these last night and will make tacos with the leftovers.
We pay under $2/lb here in Panama!
What did you cook today?
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mauichef
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Re: What did you cook today?
Love lengua!
Cooked up these last night and will make tacos with the leftovers.
We pay under $2/lb here in Panama!
Cooked up these last night and will make tacos with the leftovers.
We pay under $2/lb here in Panama!
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trancher
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Re: What did you cook today?
I'm in the process of getting jealous of not just the great cooking, but the fantastic prices there, Ray!
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ronnie_suburban
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Re: What did you cook today?
Shifting gears a bit from yesterday with a 'use what I have on-hand' riff on pad ka prao . . .
Mise En Place & Yu Kurosaki Kurouchi AS Gyuto, 210mm
Avocado oil, oyster sauce, fish sauce, ground bison, Thai birds eye chiles, Thai basil, carrot, fresh hand-chopped shiitakes, sweet soy sauce, soy sauce, Golden Mountain, garlic and shallots.
Was going to use some chicken but I guess I'd already used it because I couldn't find it. So, I chopped up the shiitakes and pulled a pound of ground bison out the freezer. Using the mortal & pestle, created a paste with the garlic/shallots/chiles and then just followed the standard roadmap for this. I've always wanted to try this dish using just mushrooms but I didn't think I had enough of them here to fully pull that off this time, so I added the bison.
Plated Up
Frizzled duck egg, leftover/reheated jasmine rice. Really loved the bison/shiitake combination. The leanness of the bison -- along with the absorption powers of the shiitakes -- actually led to a more intensely flavorful dish. If things had gone according to plan, I never would have even thought to try it. Now, I'm thinking this combo could permanently replace coarsely ground pork in this dish.
Happy Monday!
Mise En Place & Yu Kurosaki Kurouchi AS Gyuto, 210mm
Avocado oil, oyster sauce, fish sauce, ground bison, Thai birds eye chiles, Thai basil, carrot, fresh hand-chopped shiitakes, sweet soy sauce, soy sauce, Golden Mountain, garlic and shallots.
Was going to use some chicken but I guess I'd already used it because I couldn't find it. So, I chopped up the shiitakes and pulled a pound of ground bison out the freezer. Using the mortal & pestle, created a paste with the garlic/shallots/chiles and then just followed the standard roadmap for this. I've always wanted to try this dish using just mushrooms but I didn't think I had enough of them here to fully pull that off this time, so I added the bison.
Plated Up
Frizzled duck egg, leftover/reheated jasmine rice. Really loved the bison/shiitake combination. The leanness of the bison -- along with the absorption powers of the shiitakes -- actually led to a more intensely flavorful dish. If things had gone according to plan, I never would have even thought to try it. Now, I'm thinking this combo could permanently replace coarsely ground pork in this dish.
Happy Monday!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Kerneldrop
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Re: What did you cook today?
Very nicely done egg!
I eat egg on a lot of things.
The real real cajuns drop eggs in their gumbo. I don't, but i'd eat it for sure.
I eat egg on a lot of things.
The real real cajuns drop eggs in their gumbo. I don't, but i'd eat it for sure.
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ronnie_suburban
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Re: What did you cook today?
Thanks. I did spend a few years in NOLA back when I was a yoot but I never saw that. But yeah, I'd eat that for sure!Kerneldrop wrote: ↑Mon Apr 29, 2024 7:30 pm Very nicely done egg!
I eat egg on a lot of things.
The real real cajuns drop eggs in their gumbo. I don't, but i'd eat it for sure.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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mauichef
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Re: What did you cook today?
We came here for many reasons but definitely cost of living was one of them
Especially noticeable coming from Hawaii where a chicken sandwich from a truck costs over $25!!!!-
XexoX
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Re: What did you cook today?
You can blame Mr. Suburban for my being here. 
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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Kerneldrop
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taz575
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Re: What did you cook today?
It's a little bit tough, but it was cooked a lot today!
First damascus billet!
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Kerneldrop
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taz575
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Re: What did you cook today?
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billk1002
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Re: What did you cook today?
Now that is frickin’ awesome!!
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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Kerneldrop
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Re: What did you cook today?
That 4B looks massive.
It may take you just a few manual hammer swings to equal one 4B 450lbs swing. lol
It may take you just a few manual hammer swings to equal one 4B 450lbs swing. lol
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taz575
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Re: What did you cook today?
Yeah, the Nazel is a beast! Even the 50kg smaller one worked fast! 90 minutes from setting a weld to almost a 3' bar! It took me almost 2 hours to hand draw out a 1.3" x 1.7" x 1.5" bar into a knife billet...lol.
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ChefKnivesToGo
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ronnie_suburban
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Re: What did you cook today?
Kept it really simple tonight . . .
Pan Fried Morels
Pan Fried Morels
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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billk1002
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Re: What did you cook today?
Tonight was clean out the fridge night, found some wok veggies, blackened chicken and brown rice.
Threw it all in skillet, a perfect 1 pan 5minute dinner.
Happy pre-Friday
Threw it all in skillet, a perfect 1 pan 5minute dinner.
Happy pre-Friday
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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ronnie_suburban
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Re: What did you cook today?
Back to one tonight with our favorite protein. First up, some side-dishery . . .
Pepper Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm
Black pepper, yellow onion, assorted bell peppers, crushed garlic, rice vinegar, 12-year aged balsamic vinegar, white wine, dried oregano, salt and evoo.
Sauteed Peppers & Onions
Hot and fast, covered briefly near the end of the cook to impart some tenderness and balsamic drizzled once they were in the bowl.
Meanwhile, outside . . .
Charcoal-Grilled Chicken Thighs
~60F, sunny and no wind. Ideal conditions.
Plated Up
With (the end of) some leftover/reheated Mexican restaurant-style rice that we made last weekend.
Pepper Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm
Black pepper, yellow onion, assorted bell peppers, crushed garlic, rice vinegar, 12-year aged balsamic vinegar, white wine, dried oregano, salt and evoo.
Sauteed Peppers & Onions
Hot and fast, covered briefly near the end of the cook to impart some tenderness and balsamic drizzled once they were in the bowl.
Meanwhile, outside . . .
Charcoal-Grilled Chicken Thighs
~60F, sunny and no wind. Ideal conditions.
Plated Up
With (the end of) some leftover/reheated Mexican restaurant-style rice that we made last weekend.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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billk1002
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Re: What did you cook today?
I want that handle...ronnie_suburban wrote: ↑Fri May 03, 2024 7:26 pm Back to one tonight with our favorite protein. First up, some side-dishery . . .
Pepper Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm
Black pepper, yellow onion, assorted bell peppers, crushed garlic, rice vinegar, 12-year aged balsamic vinegar, white wine, dried oregano, salt and evoo.
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
Re: What did you cook today?
Herb Encrusted Lamb Loin Chop
Mashed Thyme, Rosemary, Mint and Meyer Lemon all from the garden with three garlic cloves and olive oil for the marinade.
Lamb Loin Chops roasted at 350 degrees for 10 minutes with Basmati rice and peas.
And for dessert: shaved organic Cacao paste on premium vanilla ice cream.
Mashed Thyme, Rosemary, Mint and Meyer Lemon all from the garden with three garlic cloves and olive oil for the marinade.
Lamb Loin Chops roasted at 350 degrees for 10 minutes with Basmati rice and peas.
And for dessert: shaved organic Cacao paste on premium vanilla ice cream.