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Old 12-03-2018, 10:51 PM   #11
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I had just ground 7 1/4 lbs of beef, and after foodsavering 6 lbs of it, I figured that I'd do something with what was left. I remembered somebody on one of these daily dinner posts mentioning Thai basil beef, which made my mouth water when I read that! So, I made some tonight! This was the type made with ground, rather than sliced beef . The beef I ground was very low in fat - some london broil I got on sale, and almost all the fat was removed, which is unusual. It doesn't brown as easily with little fat, so I used my cast iron wok, well heated, with some coconut oil added and swirled around, then I crumbled the meat in gradually, which allowed the meat to get some char on it, instead of just steaming. Then, when totally browned, I made a well, added a little more coconut oil (the meat sucked up almost all of the original oil), then added 10 frozen red Thai peppers, sliced thin, and 6 large cloves of garlic, minced, and cooked about 30 sec. Then I added 2 tb fish sauce, and a tb of thick Thai soy sauce (the stuff with molasses), plus a tb of palm sugar, and stirred the meat in to mix with the seasonings. Here, since I was the only one eating it, I removed 2/3 of it for leftovers, then tossed in about 1/2 c Thai basil leaves, and that was it! Served on the rice/millet mix, described below. On the side, I had some SF asparagus, with some nam prik pao.

Years ago, I weaned myself off of eating plain jasmine rice with all that Thai food I made. I'd buy 25 lb bags at the Asian market, and that was almost entirely for just me! Brown jasmine and basmati don't have the flavors - that aroma is covered by other flavors. Most whole grains I tried it with did the same, until I tried millet, which is a sort of neutral flavored grain, and that lets the flavor of the jasmine rice come through. Takes a little longer to cook, but not much, so I soak it a little, while preparing other things, then combine the rinsed rice with the millet - 1 part rice to 2 parts millet, and 1 1/2 c water per cup of mix. I simmer for 20 min, maybe a little longer, then let sit with the lid on, until serving. Cooks up sticky, like plain jasmine rice.

This time I made a batch of coconut rice/millet, and tied a little batch of frozen lemongrass greens (saved from the harvest), to add some flavor.
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Old 12-04-2018, 12:07 AM   #12
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I had bought some baby bok choy nearly two weeks ago with plans of it being a side dish to chicken katsu. Finally got around to making katsu since so many of you kept posting it. We also had steamed broccoli and brown Basmati rice.
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Old 12-04-2018, 07:52 AM   #13
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Last Night's Air-Fried Chicken Thighs, Garlic Mash, Gravy and Buttered Corn... and the fresh Greens, of course, under Balsamic Vinaigrette



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Old 12-04-2018, 07:59 AM   #14
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My wife made cod in (sort of) persillade last night that was outstanding. The fish monger mentioned that it was fresh, not from frozen. Boy, was that noticeable.
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Old 12-04-2018, 08:44 AM   #15
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Skewered chicken thighs with a Hawaiian soy sauce and dug some yellow squash out of the freezer and made a squash casserole
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Old 12-04-2018, 04:12 PM   #16
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Quote:
Originally Posted by buckytom View Post
My wife made cod in (sort of) persillade last night that was outstanding. The fish monger mentioned that it was fresh, not from frozen. Boy, was that noticeable.
Looks so tender and delicious, Bucky.
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Old 12-04-2018, 04:38 PM   #17
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Thanks, Cheryl. Yes, it was. I don't think I've ever had a better cod dish in my life.

You know, my wife was never really into cooking. It was always more of an afterthought.

I, on the other hand, have been very interested in all things culinary, and spend a good amount of time learning, and talking about food.

Because of this, I've often talked to my wife about what she was cooking, and she's frequently asked me for recipes, or tips on a technique, or something that she knows that I've cooked fairly well before.

And then she makes whatever we talked about 100x better than I ever could, seemingly without effort.

I am a lowly Solieri to her Mozart.
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Old 12-04-2018, 06:37 PM   #18
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Sounds like she has the gift!
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