Hodo Yuba Cut into noodle.
Savoy Cabbage.
Prepared Black SoyBeans.
Wild Caught Tuna Ahi Steaks.
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Final day of the Feast of a Thousand Ottolenghis. Roast celeriac with a date bbq sauce, goats cheese and a spiced oil served as “tacos” in a blanched cabbage leaf.
As the description suggests this had quite a few steps. I’ve never cooked with celeriac before other than making remoulade, but the roast celeriac was a keeper. The date bbq sauce was great but overall the bits of the dish didn’t click together - we all enjoyed it but couldn’t get too excited about it. So while there were lots of great flavours they just weren’t intense enough. Maybe in a tortilla rather than cabbage leaves, and with some hot sauce?
I’m giving Ottolenghi some time off. Not because of this dish; just the need to mix it up a bit. Tonight will be take away and I’m already getting excited about beef rendang with mantou buns.
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New attempt at the smoked dill pickle chicken wings. Much better this time. Last time, they didn’t have much dill, garlic, or sour flavor. The smokiness dominated. This time, I soaked them overnight in the dill pickle juice. The result was a layered effect. The outside of the wings was still smoky - but when you bit into the inside, there was a nice sour-garlic-dill flavor. Crispy on the outside, tender on the inside. This version is a winner.
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Very cool flavor idea. Thanks
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Thank you. 
I am a proponent of “smoke all the things” and smoking meat usually involves a brine or rub. The pickle juice thing was an experiment based on “what do I have in the fridge” that worked out. 
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Crab cakes and cornbread for dinner, with some leftover to have as crab Benedict for breakfast on Sunday. I got myself a lovely Bamix hand blender and will use it for the hollandaise. So far it’s good at doing the things it’s advertised doing. Expensive but worth it.
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Crab cakes for breakfast! Totally.
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No pics, but finished the last of our garden veggies yesterday. Spaghetti squash with a sauce of our own brandywine tomatoes, roasted carrots, potatoes and parsnips, fresh basil and marjoram from the countertop garden, and some red wine for umami.
All topped with a good helping of Parmesan and mozzarella (not from the garden )
Like a plateful of sunshine.
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The heartburn must flow.
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assuredly, that is only the beginning of the “flow”
hard nope from me
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Chicken wing prices soar ahead of Super Bowl.
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Made a toasted orzo and bulgar pilaf with fines herbs and peas and bit of pecorino to finish it off. It went well with a nice flank steak I unfortunately overcooked by a few degrees.
I’m looking for a good brand of xiaoching wine (or however it’s spelled). I want to try red braising but I don’t want to discover I dislike it because I used Manischewitz instead of Bordeaux. Recommendations?
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I have never had any luck with Chinese cooking wine. But I can recommend a good cheap sake for cooking Sho Chikai Bai. It’s made in California but it’s inexpensive and lacks the nasty aftertaste of its domestic competitor Gekkigan
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What I do is go to the Asian markets and grab whatever brand the grandmas are buying.
When I can’t make it to H-Mart or whatever, I’ll substitute an aged rum. Seems to work better than the usual suggestions.
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Spam spam spam spam SPAM!
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panne cotta?
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