(Part 2) Best products from r/tonightsdinner

You can do either one, I form it into a ball and let it rise in a bowl. Then after it has doubled in size or so I punch it down a little and press it into a loaf pan. One like this, and let it rise until it is well over the top of the pan. Then I put it in the oven.

It is a great keyboard, I have one too. Link for the interested.

Broil King PCG-10

We've had it since christmas and so far are very happy with it.

I'm using a Lock & Lock similar to this one. I actually lost my divider somehow. But the one I got does come with one. Each of them has a lid and fit nicely into the bag with some room to spare (using 2 containers, not all 3).

To keep things separated I use either silicon cupcake cups or baran.

It's a piece of vinyl (2 ft x3 ft) with a photograph of aged wood printed on it. I can lay it on any table and place the dish I'm photographing on that. A little lighting and it adds a nice texture to the photo without annoying reflections. I have several different prints I use. Here is where I found them: http://www.amazon.com/Combination-Pack-Product-Backdrop-Woods/dp/B00FEJNJWS/ref=sr_1_14?s=electronics&ie=UTF8&qid=1421866450&sr=1-14&keywords=photo+backdrops&pebp=1421866467848&peasin=B00FEJNJWS

Recipe:
Curry

1/2 a box of Medium Hot Vermont Curry (I got mine at an asian super market, it's also on amazon)

3 Potatoes

1.5 Onion

4 Small Carrots

The curry is pretty magical, all you need is your vegetables, water to boil them in, and then at the very end you add the blocks of curry that give it flavor and thicken it (more detailed instructions are on the box too)!


Katsu

Pork Loin cut into 1cm thick slices

Ginger Powder

Pepper

Salt

Panko

Frying Oil

Egg

Flour

Corn Starch

Take the pork loin and cut into small pieces that are about 1cm thick. Season lightly with ginger powder, pepper, and salt. Then cover with a mixture of 30:70 Cornstarch to Flour. After covering in flour/cornstarch mix, cover in egg and then cover in panko. Then fry in oil until golden brown on each side.

It freezes well, I tend to make a big batch and freeze it in one of those silicone trays that makes for a nice sized frozen block. Stuff works well in chili, too.

My husband hates mushrooms and I love them. He's out at a business function this evening, so I made myself a mushroom-laden dinner.

I vacuum sealed a whole, skin-on chicken leg with a few tablespoons of duck fat (refrigerated so it was solid and therefore compatible with my vacuum sealer), chopped cremini mushrooms, and a sprig of thyme and sous vided it for 3 hours at 165°F (74°C). I removed it from the bag, put a tablespoon of the liquefied fat into a frying pan, heated it to smoking, and then seared the chicken leg. I took the leg out of the pan and let it rest while I lowered the pan temp slightly and dropped in the mushrooms, cooking them until browned.

For the risotto, I toasted 1/2c wild rice blend along with a minced spring onion and 1 tbsp of butter in a saucepan until the rice smelled aromatic and nutty. I added 2 cups of chicken stock, a splash of white wine, and some freshly ground pepper and simmered for an hour on low heat with the lid on. When the liquid was almost completely absorbed, I pan-seared maitake mushrooms with a little butter and stirred them into the risotto, letting it sit on very low heat while finishing the chicken.

Chicken leg served topped with the mushrooms and some partially-dried cilantro. Risotto topped with chopped scallions.

I was very happy with the quantity of mushrooms consumed this evening.

Edit: Whoops, I used 2c chicken stock, not 1. Fixed.

Honestly, I've never heard of thousand island dressing being called pink stuff. Around here pink stuff comes from a local pizza place, but you can buy it on Amazon, too.

http://www.amazon.com/Pizza-Shoppe-Creamy-Garlic-Dressing/dp/B0098BP2UK

I would suggest you get some of these types of noodles instead of the curly noodles which have such a meh texture to them. The soy sauce eggs look too good to be paired with that stuff!

This is the easiest recipe using this prepared Korean curry mix. Just add your protein and vegetables.

https://www.amazon.com/Ottogi-Vermont-Curry-Medium-3-53oz/dp/B00X52IPOS?th=1

I used recipes from Every Grain of Rice by Fuschia Dunlop for the pork, eggplant and tofu. I highly recommend the youtube channel Chinese Cooking Demystified though, they've covered red-braised pork and fish-fragrant eggplant.

This one: https://smile.amazon.com/T-fal-Filtration-3-5-Liter-Stainless-Immersion/dp/B00NQ7QFGM

And my wife already made me promise not to use it more than a couple times a month.

I will have to try it with kimchi!

Someone from r/ramen recommended that I use these types of noodles, so that's on my list of things to try next time I make ramen.

Marinade/Basting Garlic Soy sauce:

1/4 Cup Soy Sauce

8 cloves garlic. grated

1/4 cup olive oil

2 teaspoons of pepper

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Marinade fish for 20 minutes, flipping it 4 times.

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Avocado Wasabi Puree:

2 avocados cut into small pieces

1 tablespoon of wasabi

1 tablespoon of lime juice

1 tablespoon of salt

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On hot grill, add fish and cook for about 10-12 minutes, flipping it 4 times and basting it with the left over marinade sauce.

Fresh scallions to decorate and serve, you can also use chives.

I also grilled mushrooms and scallions as a side dish.

Both recipes from Japanese Grilling book:

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https://smile.amazon.com/Japanese-Grill-Classic-Yakitori-Vegetables/dp/158008737X/ref=sr_1_2?crid=2RS04RW6P57S1&keywords=japanese+grilling+cookbook&qid=1556916369&s=gateway&sprefix=japanese+grilli%2Caps%2C152&sr=8-2

Churrasco:

Preheat oven 350

3lbs Skirt Steak,
2 Large Bell Peppers diced (red, green, whatever),
1 large onion diced (red, yellow, white, whatever),
Garlic cloves minced (we use 5-7),
2 packets of Sazon

Place half the pepper/onion/garlic mixture on the bottom of large baking dish, season both sides of the skirt with sazon and cracked pepper. Place skirt in one layer on top of mixture, then cover with remaining veggies. Cook loosely covered with foil for 2 1/2 hours

Everyone has their own black bean recipe so I am not including it unless someone really wants it.

Get a stainless steel cast iron cleaner (I got this one). It works wonders.

It's called a Ronco Compact Showtime+ rotisserie & BBQ oven. I have an older model but here it is

https://www.amazon.com/dp/B006ZZPV4O/ref=cm_sw_r_cp_apa_QT6QybW92BCVA