Foodies BS Thread.

Leftover carne asada, black beans, jalapeno, green chiles, basic salsa, mexican 4 cheese blend, tomato, cilantro, avocado, sriracha and avocado/jalapeno salsa over a bag o' chips.

 

100% approved

 

Had a nacho craving.
Fried some tortillas and cut into chips. It filled the void.
Swiss, American and Colby cheese.

 

Made Japchae tonight. Love these sweet potato noodles! Great texture that hold up well to this type of dish with veggies and beef!

 

I just got to know. How do you say that,"Japchae."

 

To me, it sounds like Chaap-Chaae with my american ear.
Korean is complicated to me. It’s bad enough I’ve been trying Vietnamese for years.

 

I’m not sure completely sure - I pronounce it as it’s spelled, but I don’t know the language so I could be butchering it. But @NoOne has a good line it from my POV. Better than anything I could provide.

 

https://youtu.be/R9OePUXtriE

 

You know, I usually always watch a video or two of the cook I’m about to do, but I didn’t yesterday. I was gone all day and got home and just started cooking. This dish really is no different than any other stir fry other than the noodles I used.

But you nailed the pronunciation!

And…..she totally does what I do….how many teaspoons was that????? I’m trying to make two tablespoons and I lost count! Ha!

 

One of my go to resources for menu planning "Culinary Artistry" by Karen Page and Andrew Dornenburg, published in 1996 it has a loose collection of thoughts an ideas on menu planning from that time, but most importantly it has two very comprehensive lists of flavour pairings and accompaniments.

Look up an ingredient and there will be a list of pairing ingredients and flavours and just to leave no doubt in mind, the classic pairings are in bold. It is great for continuity from course to course or within a plate or even a single component to a plate.

$17 Culinary Artistry

https://www.amazon.com/Culinary-Art...fix=culiary+artistry,specialty-aps,147&sr=8-1

 

That looks good incredible

 

Meat salad

 

Thank you! It was amazing!

 

@Kilo Charlie

Thanks for the braided tenderloin idea.
I got major points from Mrs. SpruceMica.

 

Thanks for the recommendation, my daughter will likely find it helpful. Of course I’ll peruse it first and decide if it also belongs in my collection. I have a similar book for spices that she references occasionally. It helps with pairings from that angle. I’ll check back with that title. I actually have two spice books I love.

 

Just ordered it, looking forward to reading

 

Here are the Books I referenced… I also included a page view of what it offers:

 

LMAO… just realized same authors (Flavor Bible) as yours. They’re Husband/Wife… likely same/similar book.

 

First time making carbonara. Overall was happy but felt like I could have made it better

 

That looks awesome!! Glad you tried it and it was approved!!