probably should have let it cool more before i cut out a slice :(

we still doing this!!???

here, SUNDAY GRAVY!!

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wow..my last two entries are both Italian food. didnt us chinese folk invent pasta? :D

Not sure if it is an authentic Japanese dish....

Negimaki.... I kicked it up a notch..... used Wagyu minute steaks and homemade teriyaki... and served again with some Hijiki/carrot/gobo/dofu salad...

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Hey, say more about that dish. What is it, how to make?

The Negimaki?

Just blanch some scallion for 30 sec....into an ice water bath... dry scallions on paper towels.

I splurged and used Wagyu..... no need to use ultra prime meat for this... Use flank steak, or sandwich steaks... pound till about 1/8 thick..try to shape the meat to rectangles

Place scallions with bulb end alternating at an edge of the steak and roll up

Tie with butchers string..... marinate in teriyaki

Grill or broil

rest, slice into rounds

drizzle with reduced teriyaki

enjoy

I just had an idea that you could substitute asparagus spears for scallions, and make a hollandaise sauce and have an alternate version

It's time for some:

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I have seen the pretty dismal offerings of a meat product that purports to be Canadian Bacon when shopping in US supermarkets. This is the real deal. We call it Peameal Bacon up here.

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The package calls it cured pork loin rolled in cornmeal. Cut it in 1/4" slabs & fry it. Serve on your favorite fresh buns.

Ian

All your dishes look great Tim, but how old is the stove? And if any of you guys can post some pics of any fancy/ antique kitchen gadgets you find indispensable in prep/ cooking would be cool too. I've made some good stuff lately but it always gets eaten too quick to post pics.SmileWavy

My stove is a 1941 Chambers Model 12B, purchased by my grandfather in May 1941. I bought the house I live in from my Grandmother about 20 years ago, have gutted and modernized the house, but kept the stove for some odd sentimental reason...another reason for keeping it is that the packing slip notes that the stove weighs almost 500#

Gramps paid $184.50 for the stove in 1941. I have rebuilt all the valves, and had some of the cabinet re porcelained.. Its a little incongruous seeing an antique stove in the middle of a kitchen where all the other appliances are modern high tech pieces.

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Very cool! It just seemed a bit odd since anyone who cooks on the level that you guys do always have Viking or some other commercial type range/ oven. I have an early 50's Gaffer and Sattler that works well but the oven temps can't be trusted.

Nice stove. My dream kitchen would have a vintage stove and a modern piece. Two! But I'm po and kitchen is small:(

I thought about getting a Viking, or commercial stove from a restaurant supply when I re did my Kitchen, but all that would accomplish is replacing what I already had in kind.

The Chambers was the Viking of its time, the whole top surface is on piece of cast iron, one of the burners has the heat output of a nuclear reactor, and one is capable of the slowest simmer. has a grill/griddle, a heated "well" that is super insulated

The oven used to be totally unreliable, but I found someone who rebuilt the ovens thermostatic gas control... install new capillary tubes etc.. Now the oven is accurate....

I wonder what drove my grandparent to buy this stove as they were very frugal people, and $184 represented a significant investment in 1941, (equals around $3000 in todays dollars)

[/tangent]

Breakfast with my wife in Xi'an, China..... look at all the effing peppers :eek: uber delish though.



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Tim . . . thank you.

Tegamaki

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It was a first attempt, so I struggled with cutting the strings (use bowties), portions were too big etc but it tasted great! I didn't marinate them. I just brushed them before grilling & served the (net recipe) homemade teriyaki sauce as a drizzle & a side. Very good.

Ian

First try with gnocchi. Fun!

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I had spagetti .....it was very good :)


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:D

Saw Sweeney Todd at the playhouse last night, so naturally

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Lol! Great pic

Shepard pie?

German Shepard pie?

Beef pie with mashed potatoes on top. I made a gluten free dough, which turned out rather fragile. So I couldn't make individual little pocket pies, which was the original plan.