Nom nom nom - Food Thread

[sahomerrocks]

Past me is extremely proud of tonight's clear out the fridge meal. Mustard and thyme marinated pork tenderloin sous vide straight from the freezer. I usually split the two halves and freeze one. Mashed potatoes from a bag of Yukons that were getting a little soft. Some shredded red cabbage from a leftover quarter marinated in the last bit of soy vinaigrette in the back of the fridge. Pan sauce made from the sous vide bag liquid with some frozen mushrooms.

 

[AndySlash]

anybody got any good recommendations for a good wok my partner would love? she's asking for one and i know nothing.

 

[Nee Lewman]

anybody got any good recommendations for a good wok my partner would love? she's asking for one and i know nothing.

Go to your nearest Asian market and buy a carbon steel wok.

 

[Rip_City]

Kimchi Jjigae w/banchan for lunch a few days ago.



EDIT: spelling

 

[Kris]

anybody got any good recommendations for a good wok my partner would love? she's asking for one and i know nothing.

I always go with America's Test Kitchen's picks. They like the Taylor and Ng, but recommend all three.

 

[sahomerrocks]

anybody got any good recommendations for a good wok my partner would love? she's asking for one and i know nothing.

As a 2nd voice to what @Kris said I have the Joyce Chen flat bottom and have no issues

 

[kvetcha]

As a 2nd voice to what @Kris said I have the Joyce Chen flat bottom and have no issues

same

 

[sahomerrocks]

My own version of Mississippi pot roast. Sandwiched on a pretzel bun.

 

[Rip_City]

Late post of making mochi (餅; sweet glutinous rice cake) for New Year's treats.




Didn't wrap the mochi neatly around the clementine, so I just stuck to making just two of those. I cut the rest into strips and dusted with potato starch; still very good.

 

[RenegadeMonster]

Made this for lunch. OMG, it was to die for.

 

[RenegadeMonster]

Not as photo perfect as in the book but boy was it delicious