What's Cooking (Take Four)

"It should be easy enough. I also plan to attempt it since I might not see this product again and I have all the components." The product is available, Jenise, from the company, Amazon, and others.

That sounds like a really good poke, Jenise. There are poke shops near my office; wonder whether they are any good?

It was great. I lightly smashed diced avocado and laid that in the bottom of a cylinder mold, then piled the poke on top. I served it with shards of Yehuda unsalted matzos, my favorite blank canvas for this kind of thing. I posted a pic on Facebook and a friend carped that matzohs aren't Hawaiian. Oh, REALLY?

Jenise. I love the Yehuda Matzos, as well, but mine are not a blank canvas as I use the toasted onion, gluten-free one. This morning I am enjoying part of the cracker smeared with a garlic herb cheese. Very tasty along with an orange from my tree. Very yummy. My only complaint about the crackers is that they break easily making it difficult to apply a cheese spread. Of course, I could take the spread out early to get to room temp!!!

"It should be easy enough. I also plan to attempt it since I might not see this product again and I have all the components." The product is available, Jenise, from the company, Amazon, and others.

I am still going to try, just because I'd rather not add to the dozens - hundreds? - of condiments we have. Tonight we're have grilled tuna with a soba side, I might try to make a (less goopy and more dressing-y) version for the noodles.
Rahsaan, I think the Fly by Jin Chile Crisp is one with Sichuan peppercorns. I think tonight I'll just use one of the crisps I have (Lao Gan Ma or Momofuko). If I like I might try adding sichuan peppercorns but start simpler.

Tonight, soon, will be a freebie steak for my BD at the restaurant where I play. Do I sound a year older?

"It should be easy enough. I also plan to attempt it since I might not see this product again and I have all the components." The product is available, Jenise, from the company, Amazon, and others.

I am still going to try, just because I'd rather not add to the dozens - hundreds? - of condiments we have. Tonight we're have grilled tuna with a soba side, I might try to make a (less goopy and more dressing-y) version for the noodles.
Rahsaan, I think the Fly by Jin Chile Crisp is one with Sichuan peppercorns. I think tonight I'll just use one of the crisps I have (Lao Gan Ma or Momofuko). If I like I might try adding sichuan peppercorns but start simpler.

My Chispy Chile vin arrives today. I can't wait to open it. I've already included it in my Saturday cooking for the week's menu.

[Jenise]

Trying to work down the freezer(s), so on the stovetop right now is a large hunk of veal that I bought from D'Artagnan back god knows when. It's simmering in chicken broth and vermouth seasoned with a lot of herbs d'Provence, plus onions and garlic. I have no clear idea in mind for what I'll serve it with, just a particular flavor. Will likely go on a crouton of bread, a favorite for me when there's a flavorful gravy.

Look forward to Karen's review.
W/o tasting the original I tried to recreate the vin. No real measuring, but I'd estimate 3 parts chili crisp, 3 parts black vinegar (we but the diluted), 2 parts mirin, 1 part sesame oil. I used mirin instead of sugar for the consistency I was looking for. No idea how it compares to the vin, but it was a tasty soba dressing.

Tonight I'm making a bean thread noodle soup garnished with chicken. The soup is a traditional broth with lots of aromatics (ginger, sichuan peppercorn, cinnamon, orange peel, black peppercorns) of the sort commonly used to braise meats. Softened mung bean thread noodles and shredded, reconstituted shiitake are then added. It has a bit of a Thai twist to it as there is also some fish sauce. The recipe calls for whole chicken breasts to be steamed, then shredded and served on top of the soup. In my case I'm going to use the meat from one of those wonderful Costco rotisserie chickens.

-Paul W.

The chile crisp vin is spicy and tangy, but not what I expected as it does not have the vinegar punch I hoped for. However, on the menu, today is a organic cut-up chicken that has been marinated in Harissa, tomato paste, honey, coriander, smoked paprika, garlic, red wine vinegar (a new try from Stonehouse which is awesome), and the addition of the chile crisp vin. The sauce turned out great. The chicken will be oven-cooked. A side dish off Farro, which will have EVOO, garlic, lemon juice, salt, pepper, and chicken stock. I am adding sauteed red Swiss chard and feta cheese to the dish. Also, a quick stir fry, of broccoli, leeks, carrots, purple onion, garlic and dressed with soy, black vinegar, and whatever else sounds good at the time. Maybe chile crisp vin...

Paul, I love those Costco chickens, best flavor ever. Have you managed to duplicate their recipe at home?

[Jenise]

Look forward to Karen's review.
W/o tasting the original I tried to recreate the vin. No real measuring, but I'd estimate 3 parts chili crisp, 3 parts black vinegar (we but the diluted), 2 parts mirin, 1 part sesame oil. I used mirin instead of sugar for the consistency I was looking for. No idea how it compares to the vin, but it was a tasty soba dressing.

Great idea using mirin. My description merely quoted from the back of the bottle. Did you puree it?

No, that was original plan, but decided just to whisk.

[Jenise]

The Jin Vin is pureed, the viscosity is nice.

Paul, I love those Costco chickens, best flavor ever. Have you managed to duplicate their recipe at home?

No. I think the rotisserie roasting makes a vital contribution to the flavor. I don't have a rotisserie at home. And you can't beat the price. I don't normally buy prepared dishes at supermarkets, but Costco rotisserie chicken is an exception.

-Paul W.

[Jenise]

I too like the chickens; I just wish they were less salty.

Trying to work down the freezer(s), so on the stovetop right now is a large hunk of veal that I bought from D'Artagnan back god knows when. It's simmering in chicken broth and vermouth seasoned with a lot of herbs d'Provence, plus onions and garlic. I have no clear idea in mind for what I'll serve it with, just a particular flavor. Will likely go on a crouton of bread, a favorite for me when there's a flavorful gravy.

Blanquette.

[Jenise]

Oui, Jeff.

Tonight we're going to an anti-inauguration dinner. I'm taking a zuccini, fontina and rosemary pizza for an appetizer.

[Jenise]

Last night's anti-inauguration dinner was wonderful fun. Everyone wore black. My pizza (a large rectangle cut Chicago style) went out first. The hostess made chicken in a mustard sauce, another guest brought a loaded cauliflower casserole and yet another brought a raw carrot salad. All delish and fit together seamlessly. After dinner was a bowl of mixed fresh berries and after that, we took turns hammering a foot high Callebaut chocolate teddy bear I'd bought earlier at a local chocolatier and named Donald J. Bear. Each turn of the hammer included a "Take that! This is for the Mexicans! (or women or LGBTQ or Dr. Fauci or Jack Smith or...you get the idea). And then we ate that, too.

Sounds like fun!

[Jenise]

I had eye surgery yesterday, both eyes. I can see but only just, and it's uncomfortable. Dinner won't be anything fancy.

Both? I thought they never do both at the same time.

We ate a meal kit to cook that had components in several plastic pouches. After every addition of a pouch of ingredients, the instructions warned, "Discard the pouch." Dang! The pouch is the best part.

Similar to don't eat the desiccant or oxygen absorber in some foods, meds, and supplements. And to think, I always threw away the jerky and ate the plastic capsule or paper envelope inside.

Puts some pucker in yer kisser, don't it?

Puts some pucker in yer kisser, don't it?

It's amazing that instructions have to be included to warn against eating the food container.