Foodies BS Thread.

I cheated… Indian Buffet.

 

No dipping sauce for the pot stickers... blasphemy

 

Scooby snack

 

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...^^^... It took me a while to get to like it too ... but now I love it (cooked & seasoned properly).

I lived in Thailand for a while (still go there) and some of the stinky fish would give me an upset stomach when they cooked it.

 

Growing up on the west coast of BC, good salmon is in my blood. It is the one food I missed living in the Caribbean and Central America.

My favorite is crispy skin fillet then when serving smear some maple syrup on top and brule the top with a torch. Serve with rice that has been cooked with a bit of star anise and grilled asparagus.

 

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....^^^... I lived for a while in Canada (Montreal area) for work and traveled all over. IMO, The best salmon was in Vancouver, BC.

PS ... You gave me some good ideas for cooking salmon.

 

While everyone hates going to the office to work and rather WAH, I prefer going to downtown LA so I can order me some Howlin’ Ray’s

 

Lasagna with meat sauce and a Mornay sauce made with Parm and Mozz.

 

Portuguese

 

You win.

 

Both look delicious!
Sometimes we forget about other seafood options. I’m also a fan of the use of olives or capers in dishes. Personally I tend to use Queen Olives. It’s hidden in my empanadas, along with raisins.

 

I'm the worst (a) Mainer (b) New Englander (c) Rhode Islander (d) Sicilian. I am NOT a fan of fish.

I was with you until DTLA.



My commute is 1.5 miles, so it's glorified WFH, I like to keep work and home separate, and my commute is 5-10 minutes.

 

I am a complete sucker for castelvetrano olives. I put those things on everything

 

Sun dried black olives are a staple in my cooking. Anchovy stuffed olives are like candy to my 12 year old son.

Carbonara with sun dried black olives and anchovies added to the traditional dish are a must. Try pizza putanesca.

I also buy the bags of frozen mixed sea food to make a ragu with tomato sauce and a mixture of olives.

 

Near 8 pound pork shoulder headed for smoker today. Currently dry brining

 

Vancouver is one of our favorite cities. We had a memorable meal at Teahouse in Stanley Park on a trip from Seattle to Whistler

 

The Teahouse was a Vancouver institution. I was offered a job training there because the chef worshiped my chef mentor. At that time it was owned by the same group that owned Season's In the Park in Queen Elizabeth Park. My chef mentor had been chef there and cooked for the Reagan/Gorbachev dinner there. Would have been cool, training at the Teahouse but I didn't have a vehicle then and wandering out of Stanley Park at midnight wasn't something I wanted to do on a regular basis. My ski bum days I lived in a camper on the back of an old Jeep J10 in a parking lot at Whistler just as they were building the town centre on what used to be the garbage dump.

 

Reverse side pellicle formation after rinsing, massaging and patting dry

 

Any reason for not scoring the fat cap?

 

Thoughtlessness?