Today it’s homemade Italian sausage and red gravy over ravioli.
ETA: I didn’t make the sausage or ravioli, just the sauce.
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A long time ago…pho, pho away.
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We went to Loro - Tyson Cole (Uchi, Uchiko) and Aaron Franklin (Franklin Barbecue) new restaurant on Saturday, Jan. 4, 2025. It’s Jonathan’s birthday; we worked at NotHarvard/Powered 24 years ago but he’s an old friend.
The meal rocks my socks off. I had the beef choice and the salmon dip. 5 stars.
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So I have found myself in possession of a couple of nice ahi tuna steaks, I know how I like 'em but it’s been a while since I cooked any.
Yes, searing is the method, but what say yall about glaze/seasoning/side sauce type-stuff?
To paraphrase Moses Malone: pho pho pho pho
Looks like Thursday will be completely shitty and a perfect day to sit at the bar and eat soup.
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What about poke?
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That’s what I did with some good ones I got last year. No regrets.
Awesome. Kara and I love poke and were literally chatting about it Sunday afternoon.
Love poke, and that’s a great idea, but I’m a little short on seaweed though
Next time I’ll be prepared.
It is indeed. I recommended Bachan’s way upthread to Hudson to put on his grilled chicken. They’re a family owned company in Sonoma and the recipe is allegedly from the grandmother. Really great stuff.
This is a thread about food. Please keep your personal life personal.
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I like coating with toasted black/white sesame, but I like the sesame flavor.
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I have a bottle of Bachan’s but I haven’t been able to figure out what to do with it because I find it incredibly sweet.
That’s my plan so far, with a little hot honey + soy glaze
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Have you tried mixing chili paste or rice vinegar? Gochujang or Sriracha would be good options as well.
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Dammit!
I read the other day that sales of Gulf shrimp are reduced by something like 70%.Demand for cheap shrimp is driving Gulf shrimpers out of business : NPR
So tonight I did a smoked pork tenderloin with raspberry chipotle glaze. Grilled corns, salad.
Sitting around the fire pit. And I don’t care who you are or how old you are, s’mores are still the food of the gods.
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Smore’s are the food of the gods.
I’ve been making pasta. That was one of my New Year’s resolutions, and at least once a week this year I’ve made fresh pasta. Here is what I’ve learned.
Fuck authenticity. Mix the flour and eggs in the food processor.
Use a scale, and never make pasta with just semolina. Stick with mostly all purpose flour, with a wee bit of something else if needs must.
This is a good way to use up a wee bit at a time of all the weird flour in your pantry.
A tablespoon of olive oil works just fine in place of an extra egg yolk.
There is something therapeutic about handling dough, otherwise nobody would ever make pasta. You have to mix the dough, then kneed it, then let it sit, then roll it out through a machine which takes nigh on forever. If you start making pasta at 6 you will eat at 9. If you start at 4 you will eat at 7.
There is absolutely nothing that is not miraculous about dried pasta, but homemade pasta is steps above. Even at its simplest, which is where I’m at, it’s stunning.
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