The last four days I've been eating Asian food. Haven't had it in months and I hadn't realized what I've been missing. Monday went to Japanese restaurant had udon noodles and delicious California rolls. Washed it all down with a small bottle of Kirin, an excellent beer. HHad two different frruit trays. Tuesday went to a different Japanese restaurant. Had Sukiyaki, Miso soup and more California rolls. Washed it down with a large Kirin. I wanted a small quality saki but they had no small bottles of that saki and no one else out of the four of us wanted saki. Then wanted a small bottle of Kirin but they were out of the small bottles so I shared my large bottle with my wife and the husband of her girlfriend of 50 years who calls me brother. Miso is similar to Korean daen jang cheega. The cheega has a slightly different taste and has a little different flavor. The cheega has jalapenos, manila clams and some vegetables with zucchini coming to mind. Both come in clay pots but the miso is cool enough to eat right away. The cheega comes bubbling hot and you must wait for it to cool down. Both are delicious only the cheega is much more delicious. You add more rice to the cheega then the miso. Japanese side dish is pickled ginger while any Korean food comes with an assortment of different kimchis. My wife makes a Korean version of the California roll sushi called gim (geem) bop meaning seaweed rice. She puts a bed of rice on a sheet of paper like seaweed, then some strands of bachu (bachoo) kimchi made from Chinese cabbage or Nappa cabage and finally some strans of dried squid that has been mixed with soy sauce, rice wine vinegar and a small amount of dried and powdered cayenne pepper, just enough to slightly dampen the strands of squid. She rolls this into a log and slices it into small donut like structures. My "sister" madee me some mul (mool) kimchi, mool means water which is not hot but is fermented and in a watery base. I had that last night and tonight at home. Lately I've only been able to eat four or five bites before I was on the verge of tossing my cookies but the last four nights of Japanese/Korean food I've been able to wolf down 30 or 40 bites. Ate like a horse. No more going to bed hungry.
Finally after several months of not being able to eat enough to feed a hummingbird, I'm stuffed. All my other favorites make me nauseous the lone other food I like is the banana sandwich with an ice cold glass of milk. I think I could swallow some wagyu prime rib, medium rare with that great kosher salt derived crust, medium rare and some mashed potatoes with pan drippings brown gravy. I need a decent rotisserie for the prime rib or some roast chicken made with heirloom chicken, meaning can't be all white meat. I can only eat the breast if it's not overcooked. Same deal with turkey with both gravy and dressing having giblets. Whole berry ranberry sauce must have frozen orange juice mixed in.
My son smoked some salmon and trout for us and the smoked trout tastes just like the smoked salmon...a bit milder but we made California Rolls out of them with a slice of carrot...green onion..avocado.pickled daikon radish.Shitake mushrooms, .smoked trout and seaweed...I'm going to thaw a dozen frozen trout I have and have my son smoke them in his smoker so I can make sushi with it! Good stuff!
Preparing for my dinner party. We are having tomato galette, harissa chicken with couscous salad and roasted carrots, whole wheat pita, yogurt sauce, a bottle of Sauvignon Blanc and for dessert dark chocolate mousse with whipped cream, raspberry sauce and chocolate leaf
Oh, and Lanny, do you know hummingbirds eat constantly? They have to due to very high metabolism. In fact they go into semi hybernation overnight since otherwise they would starve to death
Yes I knew that hummingbirds and shrews eat constantly. I'm a useless trivia genius. I've been feeding hummingbirds for 30 years. We feed them with a sugar water solution that must be brought to a boil first so the complex sugar can be broken down to a simpler sugar which the hummingbird can digest, which is for others to learn since I'm certain you already know.
I accidentally left something out. The Japanese miso soup contains soft tofu cut into tiny cubes with about the volume of a lima bean. The Korean doenjang jjigae has much larger chunks of soft tofu cubes. They make a firm and a soft tofu but my wife only eats soft tofu and that's the only type of tofu I've ever been served in either a Korean or Japanese restaurant. doenjang jjigae these days only comes with beef but in years long gone it was only served with manila clams which I prefer, in fact I won't eat it with beef. I think we're going to try a new Korean restaurant on 170Th and TV Highway. I'll ask them to omit the beef in my doenjang jjigae. I like Korean Kalbi (Korean for rib) but they are usually the most expensive thing on a Korean menu. I'd like both but it's a lot of food and too much money. Doenjang https://en.wikipedia.org/wiki/Doenjang https://www.beyondkimchee.com/doenjang-jjigae/ Miso https://www.tasteofhome.com/article/what-is-miso-paste/ https://www.allrecipes.com/recipe/13107/miso-soup/
Cut up my chickens into parts. Either my knife is dull or chicken is old because it was a chore. Hope it's just my knife.
We've got a great set of German made Henkels included is a cleaver and kitchen shears. Of course we have two chef's knives. You are welcome to use any of our kitchen wear. Oh hell, mi casa es tu casa.
Your casa is a bit far from mine. I keep knives sharp. And they are very good quality. Maybe due for honing.
It was meant as a show of feelings. That's the way my family is. About 60 years ago my father wrote a check paid to my aunt and uncle in the amount of one Million dollars. He was a brick layer and never made that much money in his entire life. In the memo he wrote "The value of my feelings". I am very much like my father.
I will take the million dollars! Now that you can hold food, thinking of sending you a little something.
First shot at Detroit style pizza turned out well. I just did the King Arthur flour recipe online. Lots of potential with this style. Cheese on the left, bbq with leftover flank steak in the middle and mushrooms on the right. I ate some before I remembered to take a picture.
