Any benefit to reversing the order of operations here where you do the daikon after tenderizing the beef? Trying to imagine the daikon soaking in even more beef broth.
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probably not that much difference but hey why not give it a go?
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Thanks!! I have always wondered about the dried kind. Usually I just wait for a sale for Sun Noodles. Luckily they will be at Nijiya will be starting on the 10th.
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Stuffed farmers market squash blossoms.
Doesn’t look like much and they were pretty messy but they tasted great. Definitely need to work on my battering skills
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What do these taste like?
I went the simple route last night. Homemade fettucine, Homemade Fresh Pasta Recipe, with Marcella Hazan’s tomato and butter sauce, Best Tomato Sauce Recipe from Marcella Hazan - Easy Red Pasta Sauce. The seriouseats pasta recipe is the best I have found. It makes at least three times what my wife and I can eat in a meal, but it freezes beautifully. The tomato sauce used fresh end-of-the-season Roma and seconds from Tapia Bros. So good!
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So beautiful, simple, and elegant.
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Beautiful!
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Woww looks good! Did you add condensed milk?
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actually ran out, but I used quebec maple syrup instead 
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Quick dinner with polenta and eggplant ragu - polenta finished with plenty of parnesan and the ragu was just seared eggplant and diced tomatoes and afterwards cooked in tomato juice and water with oregano, garlic and basil
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Georgia (the country not the state - although the state has great food) IMHO has some of the best cuisine in eastern Europe. They have a version of soup dumplings,khinkali, wonderful pressed chicken, tabaka, and khachapuri.
Khachapuri is a bread and cheese dish. There are many variations. I have made two of them. Last night I made the most well known one, Adjaruli Khachapuri Recipe (Georgian Cheese Bread) | Saveur.
Very rich, but so good! I was able to get sulguni cheese from Pacific Coast Foods, a large eastern European market near the Burbank airport. The other Georgian cheese, Imeretian, has eluded me so I subbed the recommended alternate, an excellent feta.
It was delicious!
There are Armenian variations of this. I missed having @Nemroz around to advise me on Armenian cheeses as where I bought the feta they had numerous versions with regional names.
The pools of yellow are melting butter. Did I mention it is very rich? After taking the pastry stuffed with cheese and egg out you pile on butter to melt into the filling before mixing it all together. Can’t eat this very often but a wonderful dish!
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Looks amazing!! Great job!
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Wow!
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Wow that looks great!
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Fantastic @ebethsdad . I’m still around just busier.
You’ve endeavored something I haven’t with the Adjaruli Xachapuri! Adjaran is an armenian village in georgia where this originates. I dont know how much of the roots can be attributed to my people but we’re happy to let it be a Georgian dish from an heavily Armenian area. You now know more about their cheeses than i do, kudos.
Also just want to mention that their cuisine is so rich, to me richer than Armenian and allowed to not be influenced by constant crusades and conquests. Their stews and veg dishes are fantastic.
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Thanks for the information! Next time you are in town you should definitely hit up Pacific Coast Foods (it’s on Vanowen). Their butcher shop is outstanding and I know how you love to grill. Glad the new digs are working out.
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