The pickles are pretty much done, you can tell the brine has turned cloudy. Ill give them another day or two before refrigerating to stop the fermentation, so they can get dillier, and garlicier..
Some shots from some epic meals in Flushing
This brings tears.. of goodness and spice!!
L-R sliced fish with tofu in hot oil, CHONGQING CHICKEN (SICHUAN LA ZI JI) so good so spicy... you cant stop eating it...if you do the heat comes on strong... even with the Szechuan peppercorns (numbing), and cold cucumber salad... only the temp is cold ..
Hot Pot.. so good in cooler weather
