thanks you steve..




well today made tenshindon, and jap mayo (kewpie)
https://www.diversivore.com/tenshindon-crab-omelette/

mon made Giardiniera https://www.spendwithpennies.com/giardiniera/ finally ready today. probably enough for 8 sandwiches





toasted hoagie lamb thinly sliced, provalone cheese topped with giardiniera

Damn, Chris! You have one hell of a variety of dishes.

mohenga soup

Nice!

The National Dish of Burma (well, Myanmar…)

Made a little different all over the country.

We love Northern Thai, and Burmese dishes…so much flavor

Looks good! How was it?

yes there were several recipe's on different ways for instance chicken pea flour or rice flower, and other different spices used. Not sure why I pick this particular one but I will tell you it was damn good very flavor full almost made me feel like I was eating there.

one thing I learned in the past I will not use lemon grass like that and make it in too a paste too much fiber that it wasnt good in some dish I made a few yrs ago. Instead I cut the ends off and about 3" from the end I'll slit it down the other end several times. Easier to grab it and toss it out.

you gotta give me some dish's to make. I just type in a country and say fish and get my ideas that way

Sew Mai Dumplings

Dang, Chris!

I took a stab at deboning chicken thighs today.... I figured 'how hard can it be?'.....
Yeah, its more difficult than it looks - the meat is pretty much attached to the bone - and after the third one your fingers are pretty much frosted.....

I thought it would be much easier --- now I know why the boneless/skinless cost twice as much.

Gonna grill/smoke them for teriyaki for the next couple of days.

It’s a little easier, if they sit out of fridge for a bit…


https://thewoksoflife.com/how-to-debone-chicken-thighs/

Yeah - my meat drawer keeps things just about at frost level.....
My real problem was that my 4" fillet knife wasn't sharp enuff at the tip.... nor was it stiff enuff for the task.... I switched to a paring knife that was sharp enuff but still lacking enuff stiffness. I'll be looking for an appropriate knife for this task. Honestly - I thought it was going to be easier than what it was. When I got done with five of them - enuff for a cook - I realized I would have been better off using one of my (wickedly sharp) pocket knives --- short-sharp-stiff.

That said..... having a boneless skin ON thigh was actually a treat!!! It has always been 'pick up an gnaw' on thighs, so it was nice to fork cut and swish in sauce. Looking forward to slicing and putting in salads or sammys!

And yes - those thigh bones went into the bone bag in the freezer for broth! I usually never save the thigh bones. Realizing you can be a bit sloppier with cutting the bones out as long as you use them and not feel too bad about it.

nice jb yes a sharp knife is always needed. I got into the habit of sharpening before I use it. And yes good broth stock with the left over bones and meat.




loco moco double rice double paddies and of course double sunny side up in gravy

Been a while since I've made homemade meatballs.

dang those are huge


well gonna make a bacon lettuce smoked cheese burger and egg with jap mayo

Smaller more practical ones are on the bottom rack.

These were the best meatballs I've ever made.

4# of 90% beef
2 cups of plain panko
1.5 large yellow onion
1 medium bunch of parsley
1/4 cup grated Parm
4 eggs
Garlic cloves to your taste
Salt pepper to taste

1 onion, cheese, garlic cloves and parsley in a food processor and process until the everything is mush.

In a bowl put panko in and then the mixture on top. Put other half of onion in the processor and chop to small pieces. Spoon into the bowl and mix everything well. Let sit for a few minutes.

After about 10-15 minutes stir again.

Large bowl crack in the eggs and add salt and pepper. Scramble. Then spoon the bread crumb mixture into large bowl and mix well. After mixed well put a about a half back into the bowl you used to soak the breadcrumbs.

Put meat on top of the mixture. Then spoon about half the reserved mixture onto the top.

With gloves mix everything together. Try not to over mix. Of you see that you need more green colors in your meatixture add more. I ended up tossing all but 2-3 tablespoons of the mixture in with my meat.

Don't over mix. Make balls whichever size you want.

Depending on how much you want to babysit your oven preheat from 350-425. Bake until done. I stopped around 140-150. Put some into my sauce and let simmer on low. The rest I let cool and then froze them.

After years of fine tuning my recipe this is the best it's gonna get.