What happens? Like the time my cousin in law put my 42 year old wok in the dishwasher?
(1) Freak out
(2) Freak out some more
(3) Cry
(4) Heat it, Oil it, repeat. But, it took a year to get back to its previous awesomness.
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We got a bunch of cast iron pots and iron pans... it's a matter of keeping them in shape. We got a chain maille thingie to clean it, but I will use a little bit of soapy water on them. Wife seems to stick when she does scramble eggs, daughter and I do not... must be the added butter. ;-)
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Rust never sleeps, but it tastes too metallic for me.
John Wayne's wives were Latin American. His last wife, Pilar was Mexican American and they lived in Newport Beach, CA.
I figure it'd be BBQs and good Mexican food at The Duke's backyard.
None of that fancy foreign Michelin stuff. Pffft... That's for the foo foo people up in Hollywood and New York, you know?
You know, down here, we're quite protective about John Wayne... our local airport is JWA and we had some morons who tried to change the name... like they did with Bob Hope up in Burbank..... Not us, no f^^ng way.. the got sent packing back up the freeway to LA. We got our John Wayne.. and he's buried just a few miles away.
Side note... it's a delightful thing, you know? Like walking at the Newark airport, with two gates siamesed... and asking LOUDLY,
"Howdy, where's John Wayne?".
Half the room thought I was crazy, the other half warmly welcomed me because we're in our little club and the rest are not.
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Michelin 🙄
I like the definition of Italian food. French food with ingredients taken out with one more🙂
I like the definition of Italian food. French food with ingredients taken out with one more🙂
Tony, back to your Sunday dinner for a moment. I used the almost-quotes for a reason. Around here every Vietnamese family has at least two of those burners and they are used a lot. Not so with the Japanese I know.
That metal grill is a staple in all Korean BBQ houses over the table burner. I am not familiar with any Japanese BBQ houses locally. Perhaps they have them too.
All I’m saying is what I see around here and what I associate those two items with. In fact we call our units the fondue burner or fondue stove.
Not too worry, I know you know what fondue I am speaking of but not everyone in this thread does.
That metal grill is a staple in all Korean BBQ houses over the table burner. I am not familiar with any Japanese BBQ houses locally. Perhaps they have them too.
All I’m saying is what I see around here and what I associate those two items with. In fact we call our units the fondue burner or fondue stove.
Not too worry, I know you know what fondue I am speaking of but not everyone in this thread does.
Cal- I was just teasing you.
The japanese and korean share a lot of things in cuisine. And when it comes to cooking on a grill top, just about every East Asian country does it.
We got two propane stoves and three (or more) pots and grills... sukiyaki, shabu shabu require their own... then two metal grills for broiling meats, and a few more for soups and stuff like yudofu. It amazes me how can Japanese have so many specialty dishes and live in such small places.
Did you know that Yakiniku started in Japan in the 1950s, an outgrowth of Korean BBQ?
Since we buy such kitchen stuff in Japanese supermarkets, it all has Japanese markings on them. They are well made... and they cost more.
We actually have one fondue set, or two? We've never used it. We keep thinking one of these days... it's been like decades...
The japanese and korean share a lot of things in cuisine. And when it comes to cooking on a grill top, just about every East Asian country does it.
We got two propane stoves and three (or more) pots and grills... sukiyaki, shabu shabu require their own... then two metal grills for broiling meats, and a few more for soups and stuff like yudofu. It amazes me how can Japanese have so many specialty dishes and live in such small places.
Did you know that Yakiniku started in Japan in the 1950s, an outgrowth of Korean BBQ?
Since we buy such kitchen stuff in Japanese supermarkets, it all has Japanese markings on them. They are well made... and they cost more.
We actually have one fondue set, or two? We've never used it. We keep thinking one of these days... it's been like decades...
It's been a while. 😴 Some recent stuff, from top to bottom:
- Pad thai, kind of. I had to sub garlic chive with scallions and some vegetables in there aren't correct (carrots...) or missing (preserved radish) but otherwise my recipe is improving. My little twist is to caramelize the shallots and garlic in palm sugar.
- Horse mackerels fillets marinated in soy sauce. A cheap, not very popular fish around here but I like it quite a bit. The carrots and pepperbells slices are sauted in honey and cilantro.
- Eggplant curry. Thick, greasy (though less than it appears on the pic) but so tasty.
If by set you mean it comes with little forks, that isn't the fondue I was speaking of. Nothing to do with cheese or chocolate or even forks for that matter.
Where I come from the cost of Oxtail prohibits that. Once something gains popularity, the price is soon to follow. We can buy boneless beef for less than half what oxtail costs. To make an average pot of soup would cost $30 to $40 just for the tail. Striploin (New York) costs the same.
All looking really good.
Speaking of the cost of cow and ox -- "tomahawk" steak popularity has increased so much that there is a surplus of somewhat mis-shapen "ribeye" steak -- they don't quite look like the "ribeye" sold by the butcher.
We had 6 grand-kids and their parents over two weekends ago -- the cost of the meat is about what I paid for apartment rental in NYC when I first started working and they hoovered it all!
We had 6 grand-kids and their parents over two weekends ago -- the cost of the meat is about what I paid for apartment rental in NYC when I first started working and they hoovered it all!
Oxtail used to be free from the butcher when you bought your Sunday evening roast.
Same with chicken wings, or pork neck bones.
You’ll note I didn’t suggest using boneless beef in the oxtail soup. Oxtail and Caper berries are the reason I like to visit Jamaica.
Same with chicken wings, or pork neck bones.
You’ll note I didn’t suggest using boneless beef in the oxtail soup. Oxtail and Caper berries are the reason I like to visit Jamaica.
"tomahawk" steak
Those are often a special order item here but it’s a lot of fun to tell your buddy he’s about to eat a new kind of lamb rack and watch his pupils dilate.
Those are often a special order item here but it’s a lot of fun to tell your buddy he’s about to eat a new kind of lamb rack and watch his pupils dilate.
This summer in Belgium, rising food costs were embodied by the sole fish. It is an emblematic dish of the Belgian seacoast but many restaurants had to drop it from their menu as it became too expensive for their clients.
Ironically, it was on sale yesterady at my local supermarket so here's last night's meal. Sole on tomato/parsley cream. And I really should have used a bigger plate.
Ironically, it was on sale yesterady at my local supermarket so here's last night's meal. Sole on tomato/parsley cream. And I really should have used a bigger plate.
Free stuff from the butcher ended so long ago that back then, lobster was what the poor people ate because they couldn’t afford chicken.
There are various stories from around 1860 of apprentices going on strike due to being fed salmon too much.
Next time I talk to my mother I'll ask her what the really cheap meat was. I am pleased she never tried to serve us tripe. That was the only thing that horrified my in the butchers shop. I do remember us eating offal a lot. Liver and kidney I loved, heart was less keen on. Rabbit I liked and as a kid Hare was too gamey for me. I cannot remember at what age I even saw my first lobster outside of a soup tin.
Next time I talk to my mother I'll ask her what the really cheap meat was. I am pleased she never tried to serve us tripe. That was the only thing that horrified my in the butchers shop. I do remember us eating offal a lot. Liver and kidney I loved, heart was less keen on. Rabbit I liked and as a kid Hare was too gamey for me. I cannot remember at what age I even saw my first lobster outside of a soup tin.
Reminds me of a movie which spoofed the late 1940's post war economic regime in the UK -- was it "Private Affair" -- the butcher got a black market pig (flesh was dyed green iirc) and was setting to have a communal feast.
Good question but it was never talked about. Besides, I'm not sure you could eat enough to create an attack. I think there are other triggers that might have cost too much for them.
My Mother's family was large and not well to do. The kids took lobster sandwiches to school while the better off ones had cold cuts.
Astonishing developments at system7 manor today!
My good friend Oleg offloaded a nutritous package to me this afternoon:
Whatever are we looking at here? I have never seen such things before.
To explain, Oleg works in a bar in Portsmouth, UK. It seems there was some overordering mess-up.
All staff members were sent home with huge bags of these stoopid things.
I thus now possess a one litre carton containing some sort of unnatural liquidised 20 egg supply.
I am not low on proper roundish eggs, as it goes, but whatever. Apparently the carton must be consumed in 3 days after opening. That is six eggs a day, I'll be bound!
Looks like eggs for breakfast, and always work best fried or scrambled in butter and milk, IMO. 😀
My good friend Oleg offloaded a nutritous package to me this afternoon:
Whatever are we looking at here? I have never seen such things before.
To explain, Oleg works in a bar in Portsmouth, UK. It seems there was some overordering mess-up.
All staff members were sent home with huge bags of these stoopid things.
I thus now possess a one litre carton containing some sort of unnatural liquidised 20 egg supply.
I am not low on proper roundish eggs, as it goes, but whatever. Apparently the carton must be consumed in 3 days after opening. That is six eggs a day, I'll be bound!
Looks like eggs for breakfast, and always work best fried or scrambled in butter and milk, IMO. 😀
Try egg bhurji, many recipes on line.
French Toast, egg nog.....
And see Indian egg recipes, also Spanish Omlette, and Cheese Omlette.
There is even a recipe in which eggs are beated and poured over nearly cooked mince curry.
Also Fuyong, Chinese style of cooking.
And Egg Fried Rice, perhaps the Chinese have not heard of it...
French Toast, egg nog.....
And see Indian egg recipes, also Spanish Omlette, and Cheese Omlette.
There is even a recipe in which eggs are beated and poured over nearly cooked mince curry.
Also Fuyong, Chinese style of cooking.
And Egg Fried Rice, perhaps the Chinese have not heard of it...