Wow! Great presentation. Now only if I could smell and taste these! Yum.
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Thanks Mark at Boing Boing for a shout out about this billboard conversation.
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Super secret from my mother in-law (She’s from Nara Prefecture), don’t use regular thin pork chops. Take a pork tenderloin, cut it into the same thickness as a pork chop (about 1" or so) and pound the pieces flat. The pieces are smaller, but cook fast, crisp up quicker and are sooooooo soft.
Its best served with shredded cabbage to absorb the oil and make you feel better about fried food.
Also if you can find it, Otafuku Tonkatsu sauce
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If you can’t find it the thing to realize is its a derivative of worcestershire sauce. Out of the wooster based sauces out there British/Irish brown sauce is most similar and makes a decent sub.
You can make a ketchup based clone if you can’t find either. But this recipe for American style steak sauce is better than most of those. If not particularly similar to real Tonkatsu.
American steak sauce being another relative, though a poor substitute.
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Does it need to be this particular brand? Tonkatsu sauce is available in every Asian grocery I’ve been to.
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Nope. Just a personal fave. I like the consistency the best. Not runny or too strong tasting.
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Clam Stew ( Its not a Chowder )
4 - 6.5oz Cans of Minced Clams.
1 - Bottle Clam Juice.
5 - Strips of thick Bacon cut to 1/2 inch .
1 - Cup of chopped Leeks.
2 - Peeled Russet potatoes and diced 1/2 inch.
1/2 - Cube unsalted Butter.
Salt and Cracked Black Pepper.
Cook Bacon in a pan until fat renders and slight browning but still soft.
Add Leeks and continue frying until Leeks start to get translucent.
Remove from pan and set aside.
~
Add Clam Juice drained from cans and add Bottled clam juice to same pan.
Add cubed Potatoes and simmer until a toothpick can easily stick in a Potato cube.
~
Add back bowl of Bacon and Leeks to pan.
Add Butter, turn off heat and stir in.
~
Salt and Cracked Black Pepper to taste.
~
Boney Appetite!
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We have a Breville Juice Fountain Elite juicer. You’d have to peel the fruit, but then it rips right through them for you. I’ve poured the lemon juice into ice cube trays and frozen, and then we’ve got lemon cubes in the freezer for winter.
(Parenthetically, this is an expensive juicer, but we’ve run it daily for long stretches for years. We’re actually on our third juicer, having burnt two out, but the manufacturer replaced the first one free and the second one for $99… if you have pricey kit in your kitchen, be sure to reach out to the manufacturer if you have any problems regardless of warranty status or length of ownership and they’re likely to help you out. Vitamix has done the same thing with our blender.)
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I recently bought a thermos so I could take a hot drink with me while I’m out on the river in MV Smol.
I’ve never owned a thermos before, and while I was aware of how they worked I didn’t realise quite how miraculous they are. Twelve hours on the river and still piping hot when I come home.
So, now I’ve got into the habit of loading it up with boiling water every morning and dropping in a single teabag and a bit of honey. That provides just enough perfectly-brewed tea for me to guzzle it all day, wherever I happen to be working on my property, without the hassle of boiling fresh water every time I want a cuppa.
Very happy with my purchase. 
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TIL the YR (Yorkshire relish) is Irish and made in Donegal. Can we trust anything from our youth?
I always assumed it was a British army thing.
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According to this it’s originally from Yorkshire, opened an Irish subsidiary to avoid Tarrifs in the 30’s. And that’s just kind of the only part of the brand that survived till now.
I really just know it as the one that’s not Chef, so didn’t even realize it stood for Yorkshire Relish.
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I ate two. Which turned out to be a bad idea. But they were goooooood. At some point cheese steaks are happening on that thing. I’ll need to get the butcher to slice some ribeye thin enough though. It’s a bit of a production to run the griddle, so it’s not really worth half assing things.
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oh that looks freakin’ awesome! thanks for posting your recipe. I will be trying this using fresh conch (Bahamian, from the fish market, as queen conch is a no-take in the Keys).
bacon, leeks, potatoes and conch sounds heavenly to me!
very exciting! boney appetite, indeed!
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Just found this topic (from the post), and I love to cook! Tonight we’re having grilled adobo pork chops, sticky rice and fresh garden salad. Do we post recipes? Hi everyone!
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Welcome! I’m fairly new to the topic too but Ive seen posts with recipes, pics, tips, and some great info on cuisine I’m unfamiliar with. I do very little of the cooking at our house, but this thread gives me great fodder for the chef. And i discovered Penzey’s spices here.
Tonight was minestrone. So many veggies in it! Tomatot, carrot, kale (added right at the end), beans, squash, zucchini, and just a bit of celery. The veggies were firm, the kale wasn’t slimy, and it didnt taste overwhelmingly of celery. So good.
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Sure, post recipes, food photos or just thoughts Please!
You are welcomed aboard.
Kkb
Shrimp shells and garlic to flavor a stock:
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Hello all, @frauenfelder queued me into this topic with his post. There is so much good stuff to catch up on and it’s exactly what I need right now: the lockdown has been making cooking feel like a plodding chore lately and finding out about new stuff and tricks always makes that funk go away! For now I come bearing a recipe: vegan butter chicken sauce that works pretty well with just about anything I’ve simmered in it, from tofu to seitan to cashews and bouef. This is not a traditional recipe (but neither is butter chicken itself) and was made by getting takeout from half of the amazing places in Sunnyvale and trying to figure out.
Ingredients (for ~2L yield):
- Mustard seeds - 5g
- Cumin seeds - 5g
- Fresh cilantro - 3 bunches
- Fresh ginger, grated - 7cm peeled thumb
- Turmeric - 3g
- Jalapenos / serranos / poblanos - 3-4, charred if you can, then diced
- Herbs de provence - 1g
- Good garam masala - 5g
- 2 medium yellow onions, diced
- 7 cloves garlic, smashed
- Coconut oil
- 700mL coconut cream (unsweetened)
I also use these ingredients, but they’re harder to find:
- Amchoor powder - 5g
- Fenugreek seeds - 3g
- Charnushka seeds - 3g
- Gochugaru - 4g
- Smoked paprika - 3g
- Guajillo chili powder - 2g
- Thai basil - 2 bunches
- Black garlic oil - 2mL
How to make:
- Homogenize all powders & 1/4 of the mixed seeds into a uniform blend. Using a mortar and pestle and banging it to the beat of Aces High by Mötörhead is recommended but not required.
- Toast the seeds on a dry low heat for a few minutes until they’re giving off smells.
- Add oil to the seeds and gently fry until the mustard seeds begin to pop.
- Throw in the onions, garlic, pepper, and ginger and turn up the heat. Sprinkle in some mixed powder spices. Keep going until the onions are sweaty and beginning to shine. Huff the fumes.
- Add in the rest of the spices and get them coated on all the barely-caramelized brassicas while stirring violently.
- Before the spices burn, begin adding coconut cream in little glurps and stirring it in. Throw in the cilantro and basil at this time if you have them. Scrape the bottom of the pan regularly. Add more and more coconut cream until everything is loose and floating.
- Plop in the immersion blender and homogenize on low heat or plop the mix in a blender and remember to hold the cap on with a dry towel lest it become a curry fountain and stain the ceiling.
- After homogenization, simmer for ~30 minutes on low heat. Add small spoon of fresh garam masala and the black garlic oil, stir to dissolve.
- If you don’t have cilantro haters, add some fresh cilantro at the end as well.
Serve with veggies, naan, bread, sour cheese, whatever floats your boat. Pairs a lot better with mint chutney than tamarind chutney. Great with a nice Belgian quad. Sauce can be stored in the fridge (might be better on the 2nd day) or frozen.
Note: either I am still bad at canning or this recipe does not can well, TBD.
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Welcome to this food topic.
Wow, great post. Very well documented, sounds and looks very yummy indeed.
Thanks for sharing this with us.
Kkb
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I look at a lot of food porn but don’t do it personally - so no photo’s. But adulterating 2 minute noodles is my norm - of course egg. Veg can include corn, peas and beans. I might add chopped up fish balls or chopped Thai fish cakes and I also like to quarter fried tofu cubes. Throw on some bean sprouts and you are good to go. Leftover fried rice too. If I am making a sea-foody noodle I will add in some seaweed, fish sauce, and canned tuna is really good. Of course I generally don’t chopstick my noodles. I crush 'em up and make it into a soup. If you want pics check out a couple of FB pages: https://www.facebook.com/groups/195915657797399/ and this one is very good https://www.facebook.com/groups/1089431354555062/ All ramen nuts.
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I cook often and learned how to make curry to court my boyfriend at the time - now my husband. I like to think this tried-and-true chicken tikka masala recipe helped cement our relationship.
I don’t bother with the skewers and I just dump the chicken and marinade onto a baking sheet and broil in the oven for a few minutes. This recipe is forgiving and flexible, and is easily tailored for vegetarian/vegan tastes. When I do a vegetarian version, I typically dice sweet potato and boil them until fork-tender in the spice mix that is used for marinating the chicken. Mushrooms are also a winning replacement for the chicken, or as an addition. I find that I also prefer using coconut milk rather than heavy cream, but that is entirely up to your individual tastes.
Pro tip: Fresh cilantro bunches and fresh ginger root freeze beautifully!
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