Watcha cookin'?

[MakersTeleMark]

Buldak (Korean Fire Chicken). Thank you NYT cooking. Requested by Thing #2 (my roomie for the foreseeable future).

A child could do it, or an adult who often acts like one.... “Can you be my mom?”

[riser4]

What happened to propane? I’ve got two tanks low. Figured I’d be doing more roast anyway so wasn’t too worried but not sure how long this will go.

Also question for anyone. I cook a lot and I always cook fresh, so this has been an adventure. I got a pork shoulder vacuum sealed and the sell by date is like two weeks from now. But now second guessing myself, does that mean thawed or frozen? I bought it thawed.

Nothing happened to propane itself. I just like to be prepared, especially when words like quarantine, shelter in place, and lockdown are being tossed around. And going out to get more is just another chance to get infected. A roast will make a serious dent in a tank.

[::: :::]

Two Portland chefs with three James Beard Awards between them will offer live cooking tutorials on Instagram Live this week, starting with Gabriel Rucker, the chef behind two of Portland’s best-loved restaurants, Le Pigeon and Canard.
In between wrangling his three children, Rucker will show you how to make (relatively) simple miso cod rice bowls, a family favorite, starting at 6 p.m. Wednesday, March 25 (tonight). Expect helpful home cooking tips -- Rucker sometimes adds Hidden Valley Ranch mix to make “dad rice;" wife Hana’s “mom rice” has miso soup mix -- and a fun vibe, like an online version of what you might find at the Le Pigeon counter when Rucker is working the line.

Rucker, who closed his two Portland restaurants on Monday, March 16, plans to offer three cooking demos a week during the coronavirus pandemic. Take a look at the first episode’s miso cod rice bowl recipe below, and click here to watch.
Next up, Vitaly Paley of Paley’s Place, Imperial, Headwaters and Rosa Rosa, a James Beard Award winner himself and erstwhile mentor to Rucker, will debut his own Instagram Live show on Friday, March 27 around happy hour time. Details are still TBD, but the show is called AVA (Ask Vitaly Anything), with fan interaction encouraged.

https://www.oregonlive.com/coronavir...-pandemic.html

[MakersTeleMark]

Chicken milanase lime tacos with queso, fermented salsa verde, pickled onions, and crema.

[Cruiser]

Poke!

[MakersTeleMark]

I don't get it.

I made dashi miso with elk meatballs veg and cod. Threw in some leftover buccatini for carbs.

Nice bird, but poke? Maybe I'm missing something?

[Cruiser]

Hah! Shoulda said swine! It was a nice clearance pork sirloin roast rubbed with a Cuban style spice blend and gently simmered for 12h in the sous vide cooker before finishing under the ir burner on the Weber and getting chopped up into taco meat.

[oftpiste]

Little celebration last night.... sous vide to 125 then set on fire on the Tec.

[Cruiser]

Tec gets hawt!

[KQ]

Chicken enchiladas and a pitcher of sangria

[Core Shot]

PANGOLIN?

[MakersTeleMark]

Chicken enchiladas and a pitcher of sangria

Now that's a meal.

[oftpiste]

Chicken enchiladas and a pitcher of sangria

Is it summer there already?

[teletripper]

[QUOTE=KQ;5942672]Chicken enchiladas and a pitcher of sangria

Now I'm hungry, I think we'll have the same tonight but with a Pacifico or 12.

[KQ]

PANGOLIN?

<shudder>

Now that's a meal.

It really hit the spot. Served it with rice & beans topped with sour cream, toasted pepitas cilantro and a squeeze of lime.

Is it summer there already?

Yeah, you're right. Usually a summer combo for me but these are desperate times that call for rewriting the play book. Had Posole earlier in the week and that's usually a Fall dish for me. EVERYTHING IS UPSIDE DOWN!

Now I'm hungry, I think we'll have the same tonight but with a Pacifico or 12.

Just finished my morning mocha. I could easily start on the sangria now and I'm not a day drinker but as I said... these are desperate times.

[RootSkier]

I'm not a day drinker but as I said... these are desperate times.

I am a day drinker and yes. God damn.

[shroom]

[Cruiser]

That waffle is glorious!

Boneless thighs and veg sprinkled with salt and a dry yellow curry mix

[I Skied Bandini Mountain]

Breaking into the freezer

[m2711c]

i like my meat with a side of meat.... moar meat.

[teletripper]

Was going to make enchiladas but went with turkey thighs,green beans, and a salad. Oh yea multiple beers too.

[Flyoverland Captive]

Whipped up some gumbo; should last us a few nights.

[skaredshtles]

Get this. I'm out of fucking taters... and have been for two weeks.

[m2711c]

the irish nightmare.

[Mr. Mike]

Seafood paella.


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