What's cooking?

Now that I have a wide cooktop set up, I could steam fish on one hob, as well as having another wok, or two, going on at the same time. For this fish, I had hot oil going ready to poured over.

 

DUDE!!

 

For tonight, it was a simple dinner, sausages from Pino's dolce vita, one of the finest Italian butcher in town, griddle zucchini and mushroom, and mushy pumpkin.

 

I literally said "whoa" out loud.

love me some sausage. Cabbage & sausage, sausage in eggs, sausage gravy, sausage biscuit, just anything sausage

 

For Friday dinner this week, a steam fish again, but it was a maiden cook in my combi steam oven. Now I can cook a little big bigger fish easily as it is a fair bit more spacious in the oven compared with my cooktop steaming set up. Another dish is a simple twice cooked pork.

 

How do you avoid the bones in a whole fish like that?
Eat very carefully?

 

To tell you the truth, we don't. Basically we use chopstick, and take a small piece for each bite. Examine if there is any bone with mouth sensory, then take it out and put down with chopstick. Once steamed properly for the right kind of fish, flesh pretty much pops off the bones. Sucking flesh off the bones is part of the ritual.

 

Schanop, do you put some vinegar or citrus in the ragou to cut through the richness of the pork?

 

For that dish, there are so many recipe out there, I don't recall seeing vinegar in general. The main flavouring, besides porky flavour, are Sichuan chilli bean paste, dark soy, a touch of sugar, and Sichuan pepper corn.

 

Gotcha. Looks like something I would enjoy.

 

The fish looks great! Though I have to say, I'm a sucker for pork, and my mouth is watering!

 

Went to a friends house last night and waddled home after some great Paella! The fiance convinced me we need a paella pan It's always nice when they tell you that you need more toys!

 

I. Want. To. Dive. In.
! ! ! ! !

 

The pan was big enough you probably could

 

It does look rather large. How big was it?

 

I think it was around 3'

 

I would like to see the fire you cooked it on ;-) that's a great way to serve paella, a big pan enough to feed the whole village.

 

3' of goodness! Mmmm

 

Thai inspired salad for dinner tonight with tri tip marinated in fish sauce. Very tasty!

 

First cook in my new toy, 8qt Fissler pressure cooker: black bean garlic pork ribs. Looks at how all the meat have pulled out from the bones. Pressure cooker has done its magic.