What's that you're eating?

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I have a relatively new to the mainland Puerto Ricans neighbor. There's quite the inner family point involving the house...


But he brang me over a plate of authentic Puerto Rican food. Same noodles, same rice, and same chicken thigh. But with seasoning that has a pickle taste to the cheese noodles.


This is the second time he did this.


He's never had deep south home cooking. So ill set up cooking him a dinner.
 
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NWFRS said:
Good lord those colors!

Seriously! Some of ya’ll’s Asian food makes me feel like an uncultured swine, calling the sugary junk we eat Asian, or even Asian-inspired. 🤣
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Here's an easy recipe that we make all of the time. It's a big hit at parties.

Dan Dan Noodles

Ingredients:
• ½ cup peanut oil
• 1 cup roasted peanuts (unsalted)
• 2 small jalapeño, minced
• 2 small garlic cloves, halved
• One ½ inch slice of fresh ginger, peeled
• 5 tablespoons soy sauce
• 4 tablespoons water
• 3 tablespoons rice vinegar
• 2 tablespoons Sriracha chili sauce
• 1 teaspoon chili oil
• 2 tablespoons sugar (or honey, maple syrup)
• 1 tablespoon Asian sesame oil
• 4 tablespoons peanut butter
• Kosher salt
• 16 ounces Chow Mein noodles
• Cucumber matchsticks, sliced scallions, chopped cilantro, sesame seeds and lime halves, for garnish

Directions:
In a large skillet, heat the peanut oil. Add the peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly. Transfer the peanuts and oil to a food processor. Add the jalapeño, garlic and ginger and process until minced. Add the soy sauce, water, rice vinegar, Sriracha, sugar and sesame oil and process until smooth. Season generously with salt.

In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water; pat dry. Toss the noodles with the dressing and mound in serving bowls; top with the garnishes and serve.
 
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Smoker is on full duty today. Ever since getting a gravity fed charcoal grill, it's been so much more fun. Just set the temperature and let the smoker do it's thing. No more babysitting a Weber and being afraid of falling asleep during a long cook. Wireless thermometers makes it even easier to monitor a long cook overnight and temperature alarms let you know when things aren't where they should be.

Korean BBQ short ribs again and a pork shoulder.
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tokerblue said:
My eyes!!!
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We use Canadian maple syrup at home but to be honest I can’t taste much difference when we go out, and I know they’re serving corn syrup. The carbs and the sweetness are a glorious thing with a good cup of coffee.

We’re working on buttered rosemary toast with coffee this morning, and nibbling on that Carnation box-kit fudge. Very low-key morning. Still on-call, but it’s the first morning we’ve had to sit and relax together for fourteen days.

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It’s been an unusually long nineteen day stretch for the wife. I made some extra sales and really thought about waiting for a Dek1, but in the end bought the wife a card to her favorite spa. Healthcare has been tough these last few years.
 
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