Dinner tonight - or last night.

I love the cooking arrogance in that post, jcboy, so good to read.

ha Osso, this whole cooking class has gone to his head, although I must admit he has learned quite a bit and has become a pretty good chef

I’m cooking tonight, Making breaded baked pork chops, wild rice and steamed broccoli.

Home fries, onions and peameal bacon. Horseradish sauce on the side.

Love that peameal.


My eyebrows have flown over the back of my head. I may have used a bit too much horseradish.

no such thing...

roasted lion chicken and asparagus tonight.

with the obligatory salad, of course...

I think my ears are sweating.

I'm jealous.

I think I miss the horseradish sauce part of prime rib as much as I do the beef...

Tonight we had din din downtown at Bella Brava. The place is always packed, mostly because they have great service, the food is just so so. Tonight I had the Pistachio crusted salmon. It wasn’t bad, it’s a hit and miss with this place.

http://www.bellabrava.com/dinner

Going to the grocery store to look for a nice roast. Cook some potatoes and carrots with it.

It’s going to be another cold night so cooking with the oven on will be nice.

I’m experimenting with my roast.

Cut up an onion, some celery and carrots. Placed the roast on top then placed the potatoes around the roast. A little A1 steak sauce on top. My cooking teacher said to just try different things so that’s what I’m doing.

Looks like a good start there.. and those carrots are going to be delicious.

I had some cooking adventures this week, playing with making potstickers. Right in the middle of it, my internet provider went flying off for a couple of days, so I didn't have the whole recipe in front of me. I had put most of the filling ingredients together, and so placed them in the refrigerator to wait for clues as I didn't remember what 'juice' went with the filling, what sauce measurements, nor the one good sounding recipe I had for making my own dough. (I have grown to despise those slimy grocery store packaged wonton wrappers, gah!)

Hadn't done that in.. decades, back when I made shiu mai from scratch, in the years before I got whacko about italian food.
So, next day I nosed around and saw I had put a couple of potsticker recipes saved on iWorks pages, so I pilfered from them, knowing the liquids were different from the recipe I could no longer dredge up from the web. Made some dough, but then went to read a book.

Another day I played with the new sort of collaged recipe, rolling out the dough, using my long owned special ravioli wheelie to cut the dumplings, revved up the boiling water and steam pan, throwing together the sauce...

made about seven of them and was suddenly starving. I tried them... wonderful. Way better than any potsticker/dumplings I've had around here in Abq, home of not that many asians.

So, the rest of the dough is still in the refrigerator. This time I'm going to try rolling it in my pasta macchina, to get a more even thickness - we'll see, as the dough I made tasted great though not perfectly even.

This is all more work than I almost ever feel like, but I'll get faster.. . . . and those dumplings were so great. And, lordie, so was the sauce.

Will post the recipe once I work it all out, but it's basically Har Gao, shrimp dumplings.

I'm working up plans to follow up with some pork sausage artichoke heart chipotle chile broccoli(?) kale(?) dumplings.. and call them ravioli.
This could take a while.

My roast came out fabulous! My little family is stuffing their faces

Pass me a plate..

We’re meeting Anthony and Jeff for din din downtown. If he’s done anything weird with that hair I will slap him silly!

Bitch please! Cry me a river!

Well that'll be a scene. (Hi, Anthony)

I hope you bring home leftovers.
I'm guessing you are not interested at all in leftovers. Some can be very useful.
Money for new stuff isn't the essence of cooking, look deeper.
On these matters, I look to european food uses, but that's a small place in a whole world of food.

Italians are nearly mad about fresh and they have every right to be, given the tumult they went through for years and years, and their food takes before all that.
There is a roving sociology of food, and italians are up there, with the Slow Food movement. (I have a gold snail pin.) On the other hand, the rest of us need to eat.

He had the waiter sit us in the back. He’s a stuck up little bitch!

I once went to the restaurant Spago and failed to be directed to the back, where the cogniscenti hovered, at least that year. Or maybe I got it wrong. Waves my hand. Puck is just an ad flame. Earlier, an m.d. I designed a lab for took me to Puck's first place, name I forget, in his Rolls, in thanks for the work. (I charged him the usual few dollars an hour). That was funny, it was a decrepit old rolls, which he enjoyed for the nonsense. Jolly lunch.

Osso it’s because Anthony looks like soome cheap whore when we go out. He looks like he’s ready to walk the streets like some cheap street walker.

And why wouldn't I? any decent restaurant you go in looking like some cheap slut and you will be seated in the back with all the other whores!