Nom nom nom - Food Thread

I was going to go out and grab food things tonight. However, I figured since I went to not one but two grocery stores this weekend I should make a thing.

So I made tacos (duh!).

Cajun spice crawfish tacos with roasted corn, bell pepper, zucchini, and Thai chilis. Oh yeah and I added three different sauces just to fuck with my mouth nerves a bit.

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had a simple and wonderful dinner last night: pan seared prime ribeye (Alton Brown method), sliced and served over yogurt with zhoug (a Yemeni sauce that’s a bit like pesto but with cilantro and jalapeño). absolutely delicious, will certainly make again.
 
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Dtknuckles said:
I’ve been looking at those Milk Street add on FB and on the edge of getting a subscription. Seems like I’d get a bit more than my NYT cooking sub. Any thoughts?
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My wife loves our Milk Street cookbook.

They're mostly simple recipes, focused on cuisine outside of Europe/US. So in a way it sometimes feels like ATK: World Edition.

The reward to effort ratio on most of the recipes is pretty high.
 
gouis said:
My wife loves our Milk Street cookbook.

They're mostly simple recipes, focused on cuisine outside of Europe/US. So in a way it sometimes feels like ATK: World Edition.

The reward to effort ratio on most of the recipes is pretty high.
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I subscribed. Picked out 4 recipes for this week. Made the miso salmon last night. I think chorizo black bean chili tonight since my wife had her braces tightened yesterday.
 
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Roasted potatoes, roasted chicken, green beans, and bell peppers

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Made some shiro miso for breakfast. Why I don’t make more easy, quick soups first thing in the morning I shall never know.

Mmmmmmm
 
Tyr said:
It makes me miss traditional japanese breakfasts: rice, grilled fish, tamago, miso, and some pickled veg.

But that's just WAY too much work first thing in the morning. lol
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I'm lazy. I just simmer some hondashi, temper in a mix of red and white miso off-heat, sprinkle some dried chives, drink it from a mug.
 
Pro Tip: Leftover cheese grits, packed into patties, dredged in egg and bread crumbs, and fried in butter, cook into lovely little grit cakes, atop which you can deposit a perfectly fried egg.
 
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