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Leftovers sandwich for lunch: peppery pork tenderloin, a bit of gruyere, and roasted butternut and broccoli, with a grainy mustard on well-browned sourdough.

Except for panfried- or smoked- fish wraps, because wraps bore me, I had not made a sandwich since February 17, 2018, which my food diary records as avocado and bacon on unspecified bread.

Every sandwich I've had since then have been bahn mi, Chinese rou jia mo beef or pork burgers, barbecue/pastrami sandwiches on my own or chicken/turkey sandwiches with lovely spouse (though in August 2019 she shared a Maialino pork one),  and cafe egg sandwiches, none of them by my hand.

But I think I'm going to love making sandwiches. This one was great.

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Our last meal from someone other than me was this...     pizza from Scarr's.  Their pizza has actually gotten better, in my opinion, as they've worked the crust to near perfection for this style

Chicken in vin jaune, morels, asparagus, coucous

Yesterday was going to be outside, playing ping pong, loud music and grilled cheese burgers with beer.  With all the bad news we kicked up the burgers to wagyu burgers with onion jam, sauteed mushroom

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1 hour ago, Anthony Bonner said:

scallion pancakes are paratha/laminated bread dough.

Are they always?

KOREAN PANCAKES RECIPE WITH SCALLIONS AND DIPPING SAUCE (PAJEON OR PA JUN)

This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch.  The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.

INGREDIENTS

  1.  1 bunch scallions, washed, with the ends trimmed and cut in half lengthwise if thick
  2.  3/4 cup all-purpose flour
  3.  2 tablespoons cornstarch
  4.  1 clove garlic, minced
  5.  1/2 teaspoon salt
  6.  3/4 cup ice water
  7.  1 egg, lightly beaten, divided
  8.  4-6 tablespoons vegetable oIL

DIPPING SAUCE

  1.  1 tablespoon soy sauce
  2.  1 tablespoon water
  3.  1 teaspoon rice vinegar
  4.  1 teaspoon thinly sliced scallions
  5.  1 clove garlic, minced
  6.  1/2 teaspoon sesame oil
  7.  1/2 teaspoon sugar
  8.  1/4 teaspoon toasted sesame seeds
  9.  Pinch of red pepper flakes
  10.  Freshly ground black pepper

INSTRUCTIONS

PANCAKE

Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.  

In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water.  If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.  

Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe.  Immediately arrange half of the scallions on top of the batter in a single layer.  

Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.  

Repeat with remaining batter and ingredients, then serve hot with dipping sauce.

DIPPING SAUCE

Combine all of the ingredients for the dipping sauce in a small bowl and whisk together.  

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4 minutes ago, Anthony Bonner said:

its one of those things where if you f-it up, its still pretty good.  The failure mode for me is too thickly sliced veg tearing the dough

It's bread and it's fried. I mean. 

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7 hours ago, Orik said:

It's not that we sell out, but that we have to put the orders in with the farms early Tuesday morning, so all the local items are going to be off sale by ~9am. 

Yeah, I didn’t pay attention when it was explained to me. 

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We blanched the ramps which probably helped with not ripping the dough. I'm still really bad at dough. Why does dough always stick to the rolling pin? Do I just need to use much more flour on the mat and rolling pin? It's funny to measure the dough to the gram and then just throw a random handful on the silpat...

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53 minutes ago, Tubbs said:

We blanched the ramps which probably helped with not ripping the dough. I'm still really bad at dough. Why does dough always stick to the rolling pin? Do I just need to use much more flour on the mat and rolling pin? It's funny to measure the dough to the gram and then just throw a random handful on the silpat...

Think rice flour on the silpat, aka "bakers' teflon".   

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