what's cooking? part 5: 2017-2027

Thanks, I will give that a try soon. I make the Spicy Momofuku Rice Cakes recipe, which uses Gochujang or Ssamsang (I forget which) and uses whipped silken tofu for the creaminess. I want to try this more explicitly "pasta" approach.

sleeve, those pork tacos were amazing

high five, my brother in tacos

sleeve, I am making those pork tacos again for Christmas.

<3

We were gonna make ham but some of the guests don't do pork, so it's gonna be prime rib

we are doing tacos w bbq pork carnitas & fixings - mr veg already smoked the pork shoulder last night so we can jazz it up later

Nice.

confession: i was initially resistant to this as xmas dinner bc of being personally caught up in anglocentric notions of “tradition” but now i’m super excited

Tacos are pretty festive.

red and green salsas!

red and green grilled peppers too!

Made my impossible sausage ragu in the slow cooker again yesterday. So satisfying I ended up falling asleep with my cat on my lap not even halfway into the commanders-buccaneers playoff game.

We have also started serving fresh and pickled veggies on their own “relish tray” in the middle of the table, which has been a great way to get everyone to eat more vegetables with barely any prep at all.

yummmm

now ya gotta start experimenting with different pickling spices for different veggies

I made khao soi last night and it was so good we forgot to add the fish sauce/lime juice/palm sugar at the end!

got an ice cream maker

^^ people who have figured out how to live

Making strawberry ice cream with berries I pick from our CSA is a highlight of my cooking year.

It still surprises me how much better the ice cream you can make at home is than stuff you buy in the store.

you just made me remember churning butter with my mom in the mid-70's, wow.

we also did the old school hand cranked ice & rock salt contraptions for ice cream, iirc there was no real difference between that and the "modern" ones which have been around for at least 20 years?

no real difference in flavor/quality, I mean, and yeah homemade rules

One of the Tupelo supermarkets finally started carrying fresh pork belly so I made rolled chashu pork to go with some good ramen — it turned out fantastic. And now that supermarket may not carry pork belly again, waaaahhh, there wasn't bin space for it when I went shopping yesterday.

we also did the old school hand cranked ice & rock salt contraptions for ice cream

Our neighbors did this at a block party when I was a kid. It was so cool!