Home Cooking 2024

Both Marcona’s and Huntington Meats in the Farmers Market also carries Taylor Pork Roll. You can also have it delivered from them on Mercato.


Mushroom ragu with rice noodles - ragu was made with brown button mushrooms, oyster mushrooms, king oyster mushrooms, carrots, shallots, garlic, seitan (only chorizo flavored was unfortunately available), smoked paprika, teriyaki sauce, cilantro, jalapeno, gochugaru and mushroom broth


is toasting bread considered cooking? asking for a friend.

was gifted some delicious fishwife conservas from @TheCookie.

paired the fishwife x fly by jing smoked salmon chili crisp with some toasted @losnooyado soba sourdough bread.

a bit smoky, spicy, fatty, not much crisp, but still so good. thanks again @TheCookie, thanks.


Hi @PorkyBelly

Yah, we’ll call it cooking. Impressive the way you got a big hunk neatly out of the can without it falling apart.:face_with_hand_over_mouth: Glad you enjoyed! Thanks.


Just ordered some!

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Quick stew with kielbasa, kidney and great northern beans, red and yellow peppers, potatoes, onion, garlic, scallions, jalapeño, sambal oelek and vegetable broth


Shepherd’s Pie - ground beef, carrots, peas, onion, garlic, tomato paste, thyme, Worcestershire sauce, flour, chicken broth and obviously topped with mashed potatoes made with russets, milk, egg and melted butter


Eclipse tri tip

Used the rubs we picked up from Franklin’s during our autumn trip to TX.

Smoked for 2 hours and wrapped in foil to rest for 1.5 hours.

The bark has a nice hit of heat, and we opened up a bottle of Franklin’s original BBQ sauce.


Stew with kale, pinto and great Northern beans, carrots, bacon, celery, onion, garlic, jalapeno, bay leaf, tomato paste, parsley, cider vinegar and vegetable broth. Served with avocado and sour cream.


Vietnamese turmeric cod/ cha ca thang long

Store bought noodles & duck, homemade broth, charsiu. Broth of pork neck, radish, and shiitake

Lemongrass pork, Meyer lemon Nucor cham & Thai lime leaf

Left: Meyer lemon harissa fennel, cumin pork skewer | right: the lemongrass pork

A really haram pork belly rendang- quite good but beef is better


Short rib rendang - much better than the pork belly

Fettucini a la bottarga pepperonicni style

Roasted cauliflower with a bagna cauda aioli

Hybrid of hong shao/3-cup pork belly


What amazing dishes!!! Can you please share your recipe/technique for the Tumeric Cod. It’s one of my absolute favorite dishes.

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I used 3 recipes I found on google as a reference:

Few things I’ve learned/adjusted from these recipes:

  • 3 tablespoons of fish sauce per 1 pound of fish - I used trader joes cod for this since it was convenient/I was already picking things up
  • I had galangal around so I used it as recommended by ravenous couple
  • Microplane the garlic, shallots, and galangal - good way to express the aromatics (also easy and lazy). If you want chunks, food processor/knife is great too
  • I’ve found 1-2 hours to be an appropriate time to marinate - any longer and you cure the fish and make the texture a little more dense (not necessarily a bad thing, but can be an unintentional consequence if it’s not to your taste). Any less and the fish may be bland
  • I would recommend a nonstick pan - if you’re using fish with skin, i think skin side down for 90% of the cook would be fantastic on any pan
  • If you’re worried about stickage, I often reserve a portion of onions and green onions to make a base layer/bed to deeply caramelize and minimize the contact points of the fish. This is avoided with a properly seasoned pan/non-stick though :slight_smile:
  • a touch of brown sugar is also nice since it helps with color & caramelization
  • i prefer 2 teaspoons of turmeric instead of 1 teaspoon
  • sliced sweet onions is really nice - good contrast and pop that you won’t get from exclusively green onions

Bonus Recipe:

If I have an excess of dill ($1 for a large tray at 99 ranch) and green onions, but for some reason don’t have vermicelli, I’ll make a turmeric fish sandwich

Greek Yogurt Ranch (Makes 1 Deli Container 32oz)

  1. 16 oz (half a container) of Non-Fat Greek Yogurt
  2. 4 oz of mayonaise (adding fat in, hence why going non-fat greek yogurt)
  3. 4 oz of thinly chopped green onions (1 bunch of green onions)
  4. 3 oz of coarsely chopped dill, including stems.
  5. (optional) 3 oz of coarsely chopped italian parsely (a nod to Houston’s/Hillstone coleslaw)
  6. 1 tablespoon of coarsely ground black pepper
  7. the zest and juice of 1 lemon
  8. 2 tablespoons sugar
  9. 2 tablespoons fish sauce
  10. 1 tablespoon of chinese hot mustard powder (adjust to taste, also a nod to Houston’s/Hillstone cole slaw)
  11. 1-2 garlic gloves, grated

I’m estimating all these measurements, but I feel like this is right! Haven’t actually measured it accurately myself. I typically keep this in my fridge since it’s super versatile - can eat with roasted veg, use as dressing, great with grilled middle eastern spiced meat too

Cha Ca Turmeric Fish sandwich

  1. cooked turmeric fish
  2. caramelized onions, scallions, and dill
  3. greek yogurt ranch
  4. brioche bun/potato roll/sausage roll, toasted
  5. vietnamese herbs
  6. raw/pickled onions
  7. I haven’t tried this yet, but will next time - some chunky peanut butter on the opposite side of the ranch :thinking:

Amazing! This is exactly how I cook. I use recipes as my guide and then learn from first prep and build out from there. Thanks so much! Looking forward to making this.


Chicken thighs tajine with dried apricots, diced tomatoes, onions, jalapeno, ginger, cinnamon, rosemary and basil. Served over couscous.


Korean-inspired tacos with red cabbage slaw - boneless country-style pork ribs were cooked in a glaze made from gochujang, garlic, ginger, scallions, chicken broth and corn starch. Topped with red cabbage slaw with snow peas, scallion greens, canola oil, rice vinegar and sugar


Not very appetizing looking but tasted great - Beef Rendang - beef chuck cooked in coconut milk and paste made from shallots, ginger, galangal, lemongrass, thai chili, garlic, makrut lime leaves, coriander, cumin and turmeric. Served over jasmine rice


Nice fusion of German and Mexican influences - Sauerkraut stew with white beans, fresh chorizo, chipotle in adobo, onion, garlic, bay leaves and cilantro. Served with some sour cream


Brussel Sprouts-Ricotta-Lemon-Tarte - Puff pastry tarte filled with sautéed Brussel sprouts, dried tomatoes, lemon zest, ricotta, eggs, nutmeg and topped with a gremolata made from pine nuts, olives and parsley



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