Nice. Is that one serving?
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yes one serving (just me). a “petite” breast according to the vendors. should probably check the breed next time.
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Potluck Local near me now stocks Meiji Tofu – even the jiggly regular and super soft kumidashi varieties. I celebrate this momentous development with cold kumidashi tofu, scallion, ginger, and Nijiya sudachi ponzu.
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Kofte with Potato and Asparagus Salad - one of those dishes which in the end tasted very good but had some issues when making it - in this case the kofte kept falling off (and apart) the skewers when on the grill and in the end we finished them in a pan (but still got some good smokiness from the grill). The kofte were made with ground beef, red onions, garlic, thyme, cumin, pul biber and olive oil. The potatoes were roasted in the oven with convection in a mix of olive oil, paprika, garlic, cumin, chili powder and cinnamon. Once they are done, they are mixed with pan-roasted green asparagus, capers, olive oil, lemon juice and parsley
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Stir-Fried Rice Cakes from “A Very Chinese Cookbook” by Pang & Pang - stir-fry with sliced rice cakes, thinly sliced pork chop (marinated in a mixture of soy sauce, shaoxing wine, toasted sesame oil, white pepper and cornstarch), garlic, shiitake mushrooms, carrots, snow peas and sauce with oyster sauce, soy sauce, dark soy sauce, chicken broth and toasted sesame oil
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Ahh I see yeah 64% on a 00 caputo feels pretty wet.
Looking good! I like mine to be a teeny bit darker (dark soy sauce) and balance the richness from the soy sauces with sugar (very common in Jiangsu preparations of this dish). Fuchsia Dunlop has a good one in Land of Fish and Rice; I often make this variation: https://thewoksoflife.com/shanghai-rice-cake-stir-fry-w-greens/
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White Poached Chicken with Napa Cabbage and Peanut Rayu from Ottolenghi’s “Comfort” - chicken breast gets poached in water and shredded. Rayu is made by slowly heating up canola oil with gochugaru and once hot you add chopped peanuts, sesame seeds and chopped garlic and cook for a few minutes. Off heat you add soy sauce, salt and sugar and let it cool down to rt. The chicken is mixed with thinly sliced napa cabbage, basil, ginger, scallions, shaoxing wine and the rayu. Finished with some lime juice
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Hoisin-Glazed Lamb Burger from “The Ultimate Burger” by ATK - patties are made with ground lamb, five-spice powder and hoisin sauce. After cooking the patties in the pan you brush them with some more hoisin sauce. Toppings are quickly marinated (in rice vinegar) carrots, cucumbers and scallions
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I mean really. 
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The only way I can 1up the Rancho Gordo crew @TheCookie @Dommy 
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I mean really!
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Roasted Butternut Squash Filled with Caramelized Puy Lentils and Feta from “Full of Flavor” by Maria Elia - butternut squash halfs get roasted in the oven with just some olive oil and scooped out. The squash flesh is cooked with caramelized onions, garlic, cooked puy lentils, feta, mint, parsley, pine nuts, cumin seeds & powder, paprika, sirarakhong chili powder and lemon juice, filled back into the butternut squash halves and baked in the oven. Normally you sprinkle pomegranate seeds before serving but they turned out to be bad
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Corn needs to be bigger for true Peruvian vibe!
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I do like Choclo but this was really all about the whole fish, the other stuff I wanted easy, delicious and somewhat nutritious! Also used sudachi (from Nijiya) and an Aji Chombo hot sauce i learned to make in Panama among other non authentic things about it.
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awesome…
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Short Ribs Braised with Mushrooms, Pearl Onions, and Bacon from “Simple to Spectacular” by Vongerichten - the short ribs are braised in a mixture of red wine, onions, carrots, celery, garlic, thyme, bay leaf and parsley. When it was braising you separately prepare the add-ins - crisped up bacon, sautéed button mushrooms and cooked pearl onions until lightly brown. Once the ribs are braised you strain out the vegetables and reheat the ribs with the bacon, mushrooms and pearl onions. Served with mashed potatoes and blanched snap peas finished with some toasted sesame oil
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New York ish. 61% hydration, some overnight poolish action, about 6% mix of whole wheat and rye. Using whatever organic flour from grocery outlet. The real test today was 5.5% sugar!! And I actually really enjoyed it…the sweetness was perceptible but not overpowering. I have my pizza steel lower closer to the electric heating element but that means it’s always really hard for me to get color but still really tasty! I used Trader Joe’s pasta sauce, whole milk mozzarella, thai basil and hormel cup n crisp.
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