Yeah, sorry about that. When I get to eating, I don't normally think to whip out the phone or camera. With 5 crib midgets, meal times can turn into a free-for-all to see who gets the last whatever. Pretty standard red beans and rice, grilled chicken that tasted almost like a Jamaican jerk chicken, but I forget the name. The lady who prepared it was from Haiti, so the food was pretty similar to Jamaican food, but with its own differences. The beef patty was great; spicy ground beef with some kind of curry, and a phyllo dough crust. At first it looked like baklava. The patties I normally get have more of a pot pie crust. The only empanada I've ever had that I didn't like was made with sweet taters.
Homemade seared black pepper tuna tatake with quick pickled daikon. There's sushi rice under there somewhere.
And since this thread needs more picture, kimchi fried rice The recipe we used for inspiration is at the bottom. Ended up way better than I imagined. Will definitely be doing this one again many times. http://www.npr.org/sections/thesalt...ses-kimchi-to-connect-to-the-world-and-beyond
Dam that looks good Slade. I'm a fan of kimchi, rice, egg, bacon and everything that's in your picture! lol
Haha--Artemisia vulgaris is the scientific name. Also known as sailor's tobacco, common wormwood, felon herb, St. John's herb, or moxa. It takes its common name from the fact that it used to be used as a flavoring in beer before hops came along and ousted it. It's technically an invasive in North America, and is native to Europe and Asia. Grows all over the damn place, so it's great that it's an excellent addition to white meat.
Hahaha--I'm just curious by nature and when I come across something I don't know much about, I ask questions and find the answers to them, come hell or high water. As long as you stay curious, you learn a lot of really nifty things.
Grilled porkchops, chorizos, and morcilla. The morcilla was already done when I took this pic. Porkchops were marinated in balsamic vinegar oil, cumin, ginger, nutmeg, onion, garlic, and lots of Thai chilis for about 5 days.
I'm the exact same way. I get called Google at work because I spend most of my downtime looking up information on plants or wildlife I see on the job while everyone else screws off on FB or plays games. Pursuing knowledge is almost religious for me.
I highly suspected 42Bldz was super smart when he wrote that thesis on knife sharpening complete with CAD drawings and regression analysis rather than saying, "The side that is like, wicked sharp and shiny--use that side to cut stuff".
Really just a handful of things that happen to grow right around the house. I'll dig up burdock roots and use 'em in stir fry or put some dandelion greens in a salad or somethin'. I don't really go out of my way to hunt stuff down. Mugwort is just all over the place here and after I discovered how great it smelled and I identified it as edible I jumped right on the stuff. It's almost like what you'd get if you crossed rosemary and lavender. Most references talk about using the leaves for culinary purposes (it's a traditional herb in German stuffed goose recipes, for instance) but the flower buds are more flavorful and not as bitter. It's sort of like broccoli in that it's best picked when it has buds, but not blossoms. Also has the side effect of giving you really vivid dreams because it has a chemical in it that inhibits deep-cycle sleep so you stay in the dream zone for longer periods than normal.
Cheesy polenta, chorizo and shrimp for dinner tonight. Surprise dinner for the wife who had to work late. The polenta got a little looser than I wanted because I expected all the cheese to be a binder but instead it made it more soupy when it was still piping hot. I blame the Dutch I got the cheddar from. Still delicious though.
