What We're Eating January 10 - 16

SilverSage

Resident Crone
Karen gave me a hankerin' for bao. Mine have sous vide then browned pork belly, hoisin, salt pickled carrot and daikon, pickled watermelon rind, cilantro, peanuts. With the watermelon, it's kind of east meets south.
20210112_202222.jpg
 

medtran49

Well-known member
Site Supporter
It's the same with us. Somebody makes something that reminds us of the same or a similar dish, and then we want it.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Beautiful Asian dishes, Peep and SS! Both look delicious!

Lee
 

medtran49

Well-known member
Site Supporter
Our breakfast/brunch, a salad. Put some garlic in to confit in EVOO last night, then used the cloves in the salad, rendered some bacon at a low temp, then used the fat to cook some shallots, made a dressing with balsamic, S and P, then dressed the arugula with the warm dressing, sprinkled with the bacon pieces and garlic pieces, placed a fried egg on top. Leftover mashies made potato cakes. Different, but good.
2021-01-13 10.54.33.jpg
 
Last edited:

Johnny West

Well-known member
Last night’s air fried tenderloins were good although they looked a bit pale. I neglected to get a picture.

A little after midnight power went out due to a windstorm which knocked down a tree over lines to my neighborhood. Power was off for 16 hours. Luckily we have a gas stove and wood burning stove. I kept the fore going all day. The wife fried bacon and burgers for dinner which hit the spot.
 

Sass Muffin

#coffeefreak
Gold Site Supporter
I got a sub sandwich from Chief supermarket deli.
This one has turkey, Colby cheese, bib lettuce, tomato, onion and cucumber slices.
I ate half and added some poppy seed dressing.
Instead of potato chips I had a few cocktail tomatoes.
The other half will be lunch tomorrow.

20210114_164309.jpg
20210114_165656.jpg
 
Top