Spaghetti al pesto.

Chopped basil, lots of crushed raw garlic, crushed pine nuts, equal quantities of finely grated pecorino and parmigiano-reggiano cheese, and olive oil. I usually like using spaghettini but couldn't get it this time, so I used no. 4 spaghetti cooked al dente. The pecorino was authentic Italian sheep's pecorino, also goes very nicely with plain crackers.

Side dish was a simple salad.

Gin & Tonic.

I made my classic chicken salad.

I had three chicken breasts, which I placed in a ziplock bag with a brine (equal parts salt/sugar, rosemary, turmeric, peppercorns) This stayed refrigerated for 2 hours.

I got a cast iron Le Creuset grill pan scorching hot, I love this pan for indoor grilling of burgers and steaks. The drained chicken breasts went on for some nice searing.

Diced white and red onions were on standby, as were some Miracle Whip.

^ Last night you did not!

After about 10 minutes the breasts were looking very succulent. I made sure they reached an internal temp of 160 F for sake of bacteria, but the brine bath it sat in made it retain much more of it's moisture.

A wonderful juicy breast, which I then fork shredded and combined with the minced onions and Miracle Whip. A bit of white pepper was added too because I felt like it.

Here is the finished tossed chicken salad. This will keep in the fridge for up to a week.

Snuden wrote:^ Last night you did not!

Yes I did, it is past midnight.

k

tylerdurden wrote:Spaghetti al pesto.

Chopped basil, lots of crushed raw garlic, crushed pine nuts, equal quantities of finely grated pecorino and parmigiano-reggiano cheese, and olive oil. I usually like using spaghettini but couldn't get it this time, so I used no. 4 spaghetti cooked al dente. The pecorino was authentic Italian sheep's pecorino, also goes very nicely with plain crackers.

Side dish was a simple salad.

Where do you shop for your cheese turden? I love a stinky nutty parmesan block.

I brought the cheese from Australia (where there are plenty of continental delis) but you can get pecorino from the Avocado Lady in Wulumuqi Lu. I've also obtained parmigiano-reggiano locally, but right now I can't remember where - maybe City Shop?

Spinach and Ricota ravioli with basil tomato sauce, added lots of extra chopped basil and shaved parmigiano.

Chili. It wasn't anything super special, but it was a pretty good batch. Just ate the rest of it for lunch.

tylerdurden wrote:I brought the cheese from Australia (where there are plenty of continental delis) but you can get pecorino from the Avocado Lady in Wulumuqi Lu. I've also obtained parmigiano-reggiano locally, but right now I can't remember where - maybe City Shop?

Yep - City Shop sells it.

Don't you find it very salty though?

Pan fried Australian Snapper with red oak leaf lettuce, organic baby tomatoes, Spanish onion, carrot,cucumber, avocado and my secret dressing :p

My wife surprised me last night with some excellent tex-mex style burritos. Good stuff. I don't eat like that very often in China.

farfalle pasta, garlic, smoked bacon, spinach and danish blue cheese. mmmm!

i usually use prosciutto (and gorgonzola), but it was still tasty. real comfort food.

beef and mushroom pie with puff pastry
mashed potato pea and gravy
and a bottle of red

well actually it was 2 days ago but I have a lingering sense of satisfaction and I froze a couple of the pies so a repeat bout is on the cards soon

I worked from home today. I made this for lunch. Into the ground meat was some diced onions, scallions, salt, pepper, mustard, and dash of worcestershire sauce. Medium rare, perfect.

Oven baked (home-made marinated) pork ribs, chili and herb potato wedges, salad and sweetcorn.

Kief, are you a chef, or do you just have a lot of time on your hands?

blondesands wrote:Kief, are you a chef, or do you just have a lot of time on your hands?

I think Kief is Handjobs

Same interest for technical details, more like a chemist cook
I liked the lesson about sous-vide coking (although I could never bother myself waiting for so long..)

Are we allowed to talk about desserts too ?
I am good at making chocolates...and pastries

I just made lagkage bunde for our kids birthday cake tomorrow...

the spicy and hot bean curd( ma po dou fu麻婆豆腐) and rice
http://en.wikipedia.org/wiki/Mapo_doufu

yuk

HaroldTheIronmonger wrote:I just made lagkage bunde for our kids birthday cake tomorrow...

You're such a great dad! Photos to brag? Happy birthday little Vic! 生日快乐!

Tuna lasagna.

Mr Totomolo wrote:

blondesands wrote:Kief, are you a chef, or do you just have a lot of time on your hands?

I think Kief is Handjobs

Same interest for technical details, more like a chemist cook
I liked the lesson about sous-vide coking (although I could never bother myself waiting for so long..)

Are we allowed to talk about desserts too ?
I am good at making chocolates...and pastries

Interesting combinations that chemist cooks come up with.

Mr. T, do you also add chocolate to dishes? I'm not keen on chocolate being added to meat dishes (or anything that isn't a dessert), but I recently saw a recipe for roast lamb and chocolate sauce.

krm9999 wrote:yuk

why? it's delicious!

WTF is Miracle Whip?

blondesands wrote:

HaroldTheIronmonger wrote:I just made lagkage bunde for our kids birthday cake tomorrow...

You're such a great dad! Photos to brag? Happy birthday little Vic! 生日快乐!

No pics until the cake is done.. let's see if it turns out ok or not...

Cheers Blondie

HaroldTheIronmonger wrote:

blondesands wrote:

HaroldTheIronmonger wrote:I just made lagkage bunde for our kids birthday cake tomorrow...

You're such a great dad! Photos to brag? Happy birthday little Vic! 生日快乐!

No pics until the cake is done.. let's see if it turns out ok or not...

Cheers Blondie

Are you going for something like these?