Diancecht

that bottom pic is: scallions, cilantro, cheese, sour cream. off to the side is a bottle of tabasco.

hubby lived in tx for a while when he was younger, so we had chile con carne tonight. and spinach salad with ranch dressing.

it’s going around 🙁 looks like hubby gave me his cold. yuck. anyway, today was: tomato rasam; coconut rice; vegetable and coconut stew; raita. it’s from a new south indian place that’s opened near me. could be worth your time if you ever find yourself in town.

you might be interested in the bread made by this company. their flour was awesome as a baking ingredient. you’d never have guessed it’s zero carbs. the cost is a downside, i will concede. 1 pack of 5 bagels is $15. 😬

congee with cruller

behold the most divisive restaurant in london: “Restaurants are not public benches,” he wrote on Instagram, chastising people for splitting entrees and singling out those who do not drink alcohol. “You are there to spend some money.”

lamb braised in red wine with carrots, parsnips, cinnamon, and prunes, served with mashed potatoes. arugula salad with grape tomatoes.

lol it was an order from a local restaurant

salmon sandwiches with arugula, tomato, mint, onion, and carrot. we couldn’t find any mackerel or sardines. 😞

vegetable khao soi this version has fried chicken skin and pickled jalapeño (from sai jai thai (771 o’farrell (larkin))

the broccoli rabe comes together in 15 minutes. simmer in water for 5 minutes, then blanch in ice water. squeeze dry, then chop coarsely. in a bowl, whisk together 2 tablespoons rice vinegar, 1/4 teaspoon japanese hot mustard, 1-2 tablespoons white miso, and 1/4 teaspoon usukuchi soy sauce. if the resulting sauce is too intense, thin with a little water. combine broccoli rabe with the sauce, then serve.

so one of my new year’s resolutions is to cook more japanese food… baked salmon, served with steamed rice, broccoli rabe with miso-mustard sauce (rice vinegar, hot mustard, white miso, usukuchi soy sauce), and daikon and garlic pickle. the pickle is just shredded daikon radish pickled in a mixture of usukuchi soy sauce, mirin, grated garlic, and rice vinegar. marinate the radish in a covered container in the fridge for 30 minutes before eating. edit: we also had daikon and carrot miso soup.

chicken soup with matzoh balls

probably not as good as your bubbe’s hubby isn’t a fan of schmaltz, so these were made with vegetable oil instead, along with eggs, matzoh meal, salt, pepper, nutmeg, chicken stock, and dill. they’re being simmered in lightly salted water before being transferred to the pot of soup.

hubby has a cold, so guess who is making matzoh ball soup

whoops, that was a show in 2013 under the wrong name 🤔 this is more like it. it was published 6 days ago. the podcast is andrew talks to chefs

yes - now in the form of podcasts like toqueland

off-topic, but did you know the nyt has a program where you can study how to review restaurants? the price tag is $6,990 not including fees. ———— This course will encourage students to deeply explore their own thoughts and ideas about food and food culture and to let their experiences inspire their own expressions via the lenses of contemporary food movements. In addition, students will meet the innovators, critics and observers of emerging trends in each of the fields that drive food conversation, and investigate how they are building their careers to succeed. This multidisciplinary approach to learning encourages students to sample different fields and employ critical thinking and creative problem-solving skills. The course is geared toward students eager to discover their passions and try something new. From site visits and excursions to lectures by expert practitioners, the course is curated to give students a newfound sense of direction for their future studies by examining a diverse selection of subject material.

turnip cakes, curry puffs they were from hang ah tea room (1 pagoda place (sacramento street)) in chinatown

pasta with broccoli, garlic, and anchovies

chicken with olives and raisins; cabbage braised in wine, with butter and saffron. we ran out of ground cumin, and rather than toast some cumin seeds and pound that in a mortar and pestle, i subbed some garam masala. uh-oh. hubby said, “this was not your best effort, although you had many successes lately” oh well

beef stew with portobello mushrooms, porcini, and red wine; roasted vegetables (cauliflower, carrots, celery, zucchini, onion) with extra-virgin olive oil and crimson grape vinegar. italian fruit salad for dessert.

oatmeal with cinnamon, cardamom, salt, butter, raisins, almonds, pine nuts, date molasses, and a splash of rose water.

i missed this january 2025 update of an article that was originally published in april 2024: This former food-hall stand serving fare from Kerala, a state on the southwestern coast of India, has found a larger home for its loud flavors, courtesy of the owners Margaret Pak and Vinod Kalathil. Everything here, down to the stainless-steel plates the food is served on, feels home style. Expect fish fries, yogurt rice and coconutty curries whose remnants you’ll eagerly sop up with appam, lacy domes made of rice and coconut. Even the more playful dishes, like Tater Tots dusted with chaat masala, feel like clever snacks devised in a pinch by an enterprising home cook.