What's that you're eating?

Synov said:
2 lb beef shank
1 yellow onion thinly sliced
1 jar kimchi chopped
5 cloves of garlic peeled
3 tbsp gochugaru (Korean red chili powder)
4 tbsp soy sauce
2 tbsp sugar
2 tbsp toasted sesame oil or perilla seed oil
1 bunch of asparagus cut into bite size pieces
24 oz papardelle or other wide pasta
Chopped parsley
Parmesan

Turn oven to 325F. Season the shanks with S&P and sear them in a large pot with oil until brown, then remove. Add onion, kimchi, garlic, seasoning, and 2 cups of water. I also added some leftover chianti from Saturday night, because why not? Mix and bring to a simmer, then add meat (remove string if your shanks are tied). Cover and braise in the oven until the meat is falling apart, about 3 hours. Remove bones but leave the marrow, and shred meat with tongs or forks. Add asparagus to the pot. Cook pasta until a few minutes before done and transfer directly to the pot. Stir for a few minutes until the sauce thickens. Serve with parsley and parmesan.
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I love this entire post!!!!!! 🤩
 
Bummer . . . :(

Went shopping for some dungeness crabs for NY Eve dinner at 2 Asian markets but struck out.

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There's currently a ban on commercial crab fishing along the CA coast which is going to be lifted on 1/5/2025 but the Asian markets are usually still able to get them from farther north but the tanks were empty. 😢

Oh well . . . going to be having some homemade Chinese oxtail soup for dinner instead. 🤷‍♂️
 
HAPPY NEW YEAR YA FILTHY ANIMALS
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Got my crab fix yesterday! 🤗

Crab season off the CA coast opened on Monday 1/5 & went to my local Asian market to buy a couple yesterday:

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Steamed both & ate 1 for dinner along with some corn on the cob, sourdough bread & a salt/ginger/oil sauce. It was delicious!

Saved the other one to eat later.
 
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