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Corona cuisine / Social distancing cooking
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  • Post #811 - June 16th, 2020, 11:21 am
    Post #811 - June 16th, 2020, 11:21 am Post #811 - June 16th, 2020, 11:21 am
    Intriguing spice profile from Park Packing:
    3F20852A-2916-4179-A2E6-7FF4B69FBAE8.jpeg In pursuit of joys untasted?
  • Post #812 - June 16th, 2020, 7:42 pm
    Post #812 - June 16th, 2020, 7:42 pm Post #812 - June 16th, 2020, 7:42 pm
    Bok Choy Jr wrote:Intriguing spice profile from Park Packing:

    Sounds like the batch between batches, lol. :D

    Meat and 3 over at Chez Suburban tonight . . .

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    NY Strip Steaks
    From Zier's in Wilmette. Dave Zier is truly a beef rockstar.

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    Weber One-Touch Performer
    My beloved workhorse, now 25 years old.

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    Grilling Indirect
    Very hot fire and enormous steaks, so I marked them over the coals for a few seconds on each side, then cooked them indirect (covered) for quite a while, probably around 13 minutes . . . until they reached about 115 F.

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    Meat +3
    Grilled Asparagus, Tomato-Shallot Salad and finally, the last of the spanakopita (huzzah!)

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    The Pay Off
    These delicious steaks were so huge that the three of us ended up eating about one and half, total. The leftovers should make for nice sandwiches sometime in the very near future. I'm not ruling out later this evening! :P

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #813 - June 16th, 2020, 7:56 pm
    Post #813 - June 16th, 2020, 7:56 pm Post #813 - June 16th, 2020, 7:56 pm
    ronnie_suburban wrote:These delicious steaks were so huge that the three of us ended up eating about one and half, total.

    Oh Dear Sweet Carol Channings Ghost, those steaks are incredible! Wow Wow Wow!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #814 - June 16th, 2020, 8:58 pm
    Post #814 - June 16th, 2020, 8:58 pm Post #814 - June 16th, 2020, 8:58 pm
    Dinner tonight was thin sliced short ribs from Tony's in Arlington Heights with a Vietnamese dressing over lettuce from the garden, grape tomatoes, cucumber and carrot (supermarket), basil (from here), makrut lime (here), oregano (here because I don't have mint) and cilantro (there).
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #815 - June 17th, 2020, 12:00 am
    Post #815 - June 17th, 2020, 12:00 am Post #815 - June 17th, 2020, 12:00 am
    Cathy2 wrote:On Saturday's tour of the south side, I bought a small almost four-pound pork shoulder picnic with the skin on. I ended up braising the pork in milk, because I had milk whose freshness date was June 4th. While it was nowhere near spoiled, it might be by the time we came closer to finishing it. Plus I could rework the leftovers a few ways, though I might just eat it as-is.

    Regards,
    Cathy2


    I made this dish this afternoon. It was simple to make and yielded a pork roast that was fork tender and very delicious.
  • Post #816 - June 17th, 2020, 9:30 am
    Post #816 - June 17th, 2020, 9:30 am Post #816 - June 17th, 2020, 9:30 am
    For whatever reason, I feel a desire to make some squid ink pasta. Has anyone seen squid ink jars at a store recently? Looks like Amazon has some, but seems to be overpriced.
  • Post #817 - June 17th, 2020, 8:02 pm
    Post #817 - June 17th, 2020, 8:02 pm Post #817 - June 17th, 2020, 8:02 pm
    My daughter doesn't like to eat meat every night (lasting effects of being a poor college student.) Tonight was grilled vegetable sandwiches on homemade sourdough focaccia. Indian eggplant, zucchini, yellow squash, red pepper, Vidalia onions, and baby Bella's were marinated in EVOO, white balsamic, salt, pepper, basil, oregano, and thyme. A bit of aioli on the bread, stacked with veggies; meat not missed.
    20200617_174119.jpg
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    20200617_172616_HDR.jpg
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #818 - June 18th, 2020, 11:12 am
    Post #818 - June 18th, 2020, 11:12 am Post #818 - June 18th, 2020, 11:12 am
    That's a beautiful sandwich Ms. Ingie!
    Logan: Come on, everybody, wang chung tonight! What? Everybody, wang chung tonight! Wang chung, or I'll kick your ass!
  • Post #819 - June 18th, 2020, 11:15 am
    Post #819 - June 18th, 2020, 11:15 am Post #819 - June 18th, 2020, 11:15 am
    bnowell724 wrote:That's a beautiful sandwich Ms. Ingie!

    Thank you. It was delicious.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #820 - June 18th, 2020, 12:40 pm
    Post #820 - June 18th, 2020, 12:40 pm Post #820 - June 18th, 2020, 12:40 pm
    bnowell724 wrote:That's a beautiful sandwich Ms. Ingie!

    I agree. While I do typically eat meat at dinner, I also really enjoy meat-free meals. This looks terrific. And how can you not love a sandwich with that much care and effort put into it? Beautiful. :)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #821 - June 18th, 2020, 10:38 pm
    Post #821 - June 18th, 2020, 10:38 pm Post #821 - June 18th, 2020, 10:38 pm
    Decided to give the Joshua Weissman-inspired Chicken Parmesan another shot, this time with much better results . . .

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    Sauce Mise
    Sliced garlic, Fresno chili, bacon.

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    Mise In Action
    Also here are some evoo and some red chili flakes. Once this all cooked up crispy, I removed it from the pan, minced it up, added a can of crushed San Marzano tomatoes to the pan, added the minced crispies back and simmered it for a bit to finish the sauce.

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    Crispies
    Before mincing. In the end, I probably won't include the bacon if I make this again in the future. Yes, I love bacon but I found the smoky note in the finished dish a distraction. I'd either leave the meat out entirely or use pancetta.

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    Cooker
    Carbon steel roaster, which worked out very well, and some peanut oil. I'm finally getting the hang of this vessel, which is relatively new. You have to be patient while the oil gets up to temperature. But if you go higher than medium-low on the flame, you'll overshoot the mark and get the oil way too hot. On this foray, my patience paid off. I was able to maintain a pretty steady 350F through the entire cook.

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    Three-Stage Breaded Chicken Thighs
    Last time I made an egregious error and used boneless, skinless breast meat. This time, it was boneless, skinless thighs which, unsurprisingly, worked out much better. They were moist and flavorful. Here, it was a fairly standard dry-wet-dry prep, with seasoned flour, seasoned eggwash and not-seasoned-enough panko bread crumbs.

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    Chicken Frying
    Coming along nicely . . . don't crowd that pan! With 12 pieces to cook, the temptation was great to do more than four at a time but I resisted.

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    Outliers
    I ran out of panko, so these last two pieces were coated in a seasoned bread crumb mixture I'd made a while back that I'd vacuum-sealed, and stored the freezer. While the texture wasn't quite as boldly crunchy as the panko, the flavor (with herbs, cheese, etc.) was actually better.

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    10 Crispy Thighs
    When you dial in the oil temperature correctly, the cooking is predictable. It goes fast and is drama-free.

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    Fried Eggwash
    I can't remember where I picked up this move but at the end of the frying session, I dumped the unused eggwash into the oil and let it cook up. Delicious!

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    Sauced And Cheesed
    I was lazy and used pre-grated cheeses. I hate hand-grating soft cheeses like mozzarella. Doing a straight broil, I didn't mind taking this shortcut, because the anti-caking agents (potato starch) on the cheese wouldn't have too much impact on the final product. If I were making a sauce, I would have had no choice but to grate it myself.

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    Finished Chicken Parmesan
    Just a couple of minutes, closely watched, under the broiler.

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    Plated Up
    With roasted broccoli and a sidecar of slaw from Carson's (the only item I really like there).

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #822 - June 19th, 2020, 1:30 pm
    Post #822 - June 19th, 2020, 1:30 pm Post #822 - June 19th, 2020, 1:30 pm
    One of our favorite dinners —the “BIG” salad (named after my favorite 90s loop lunch spot in the Hyatt on Wacker). Only problem is that every time I make it, the hubs says “we should have this once a week” to which I reply —NOOOOOO because it is absolutely the most labor intensive dish I make! But it is definitely delicious and so pretty...

    30445035-EDF7-4DA9-A9EB-4BBB2A8D3BDC.jpeg BIG salad—in no particular order: chopped avocado with lemon, fresh pickled radish, hard boiled egg, Gunthorp bacon, Smoking Goose City Ham, green onion, crispy fried onion, steamed asparagus, chopped cilantro, Chihuahua cheese, LaVergne farms grape tomatoes and diced celery over Romaine lettuce with homemade blue cheese & chive vinaigrette.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #823 - June 19th, 2020, 1:42 pm
    Post #823 - June 19th, 2020, 1:42 pm Post #823 - June 19th, 2020, 1:42 pm
    boudreaulicious wrote:One of our favorite dinners —the “BIG” salad (named after my favorite 90s loop lunch spot in the Hyatt on Wacker). Only problem is that every time I make it, the hubs says “we should have this once a week” to which I reply —NOOOOOO because it is absolutely the most labor intensive dish I make! But it is definitely delicious and so pretty...

    30445035-EDF7-4DA9-A9EB-4BBB2A8D3BDC.jpeg

    That looks amazing!
    -Mary
  • Post #824 - June 19th, 2020, 5:26 pm
    Post #824 - June 19th, 2020, 5:26 pm Post #824 - June 19th, 2020, 5:26 pm
    Bok Choy Jr wrote:Intriguing spice profile from Park Packing:
    3F20852A-2916-4179-A2E6-7FF4B69FBAE8.jpeg


    I bought a box of these just an hour ago. How did I never realize they had a retail space? For the last two years, I've literally driven by them three times a week. Anyhow, as of today, pork butt was $0.79/lb; picnic ham was $1.29/lb; pork spare ribs $1.49/lb; pork baby backs $1.99/lb; smoked hot links $0.99/lb, Mississippi hot sausage (fresh) $0.99/lb; fresh Polish sausage $1.59/lb. 10 lbs Eisenberg hot dogs, $5.99; 12 pack of Eisenberg buns, $1.49. These pork prices are just insane. And this is three miles east, almost directly, of where I live. How did I not realize they had a retail space until now?

    Anyhow, grill is going, I'll let you know how these various sausages are. Wish I had the smoker going, too, but not right now.
  • Post #825 - June 19th, 2020, 6:02 pm
    Post #825 - June 19th, 2020, 6:02 pm Post #825 - June 19th, 2020, 6:02 pm
    I'm liking all of these. I especially like the Mississippi sausage. Good punch of heat to it; would be great smoked. The 5lb for $2 special is hitting me mostly with bratwurst and jerk notes. I don't really catch much of the Italian, and I'm not sure I would be able to pick out the hot link, as it would blend in with the jerk a bit. I'm getting coriander, mace, allspice. Touch of heat. Fairly coarse ground with bits of solid fat in there. Smoked hot link I'm not quite as fond of cooked. Tough skin and the interior texture is a bit tight and dry to me. I had a few slices of it uncooked, and it tasted better to me that way. Polish is reasonable. Not as good as the ones I get at places like Dunajec, but reasonable. I'd like to try this one smoked, as well.

    So I'd definitely hit up that Mississippi hot sausage again, and I'm digging this Frankensausage, as well. Have to try their normal bratwurst, too.
  • Post #826 - June 19th, 2020, 7:27 pm
    Post #826 - June 19th, 2020, 7:27 pm Post #826 - June 19th, 2020, 7:27 pm
    The GP wrote:
    boudreaulicious wrote:One of our favorite dinners —the “BIG” salad (named after my favorite 90s loop lunch spot in the Hyatt on Wacker). Only problem is that every time I make it, the hubs says “we should have this once a week” to which I reply —NOOOOOO because it is absolutely the most labor intensive dish I make! But it is definitely delicious and so pretty...

    30445035-EDF7-4DA9-A9EB-4BBB2A8D3BDC.jpeg

    That looks amazing!


    Thanks!! It is a summer fave, no matter how labor intensive :)
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #827 - June 20th, 2020, 5:24 pm
    Post #827 - June 20th, 2020, 5:24 pm Post #827 - June 20th, 2020, 5:24 pm
    Fourth coronatime pass at mapo tofu and, per some of the discussion above, I think I finally have it dialed in . . .

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    Mapo Tofu w/$2.00 Pork :mrgreen:

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #828 - June 21st, 2020, 9:45 am
    Post #828 - June 21st, 2020, 9:45 am Post #828 - June 21st, 2020, 9:45 am
    Air chilled bone-in skin-on chicken thighs. Two-stage lump charcoal fire, BBQ rub, swipe of spicy homemade BBQ sauce at the last minute for me, plain for the bride. Corn, butter, Maldon = dinner.

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    Chicken Thighs, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #829 - June 21st, 2020, 10:16 am
    Post #829 - June 21st, 2020, 10:16 am Post #829 - June 21st, 2020, 10:16 am
    G Wiv wrote:Chicken Thighs, count me a Fan!

    Oh, my - those look awesome! Me too. :)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #830 - June 21st, 2020, 1:39 pm
    Post #830 - June 21st, 2020, 1:39 pm Post #830 - June 21st, 2020, 1:39 pm
    Inspired by a post on another forum I read, I found a nice use for my overly-baconed tomato sauce this morning . . .

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    Shakshuka w/Three Nichols Farm Eggs

    Baked the sauce for about 30 minutes to get it nice and hot. Dropped in the eggs, let it bake for about 6 more minutes, then broiled it for about 2 minutes to finish the eggs. Really satisfying and a great way to enjoy the rest of that homemade sauce.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #831 - June 21st, 2020, 1:45 pm
    Post #831 - June 21st, 2020, 1:45 pm Post #831 - June 21st, 2020, 1:45 pm
    ronnie_suburban wrote:Shakshuka w/Three Farm Eggs


    Yes Sir Senator !!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #832 - June 21st, 2020, 7:15 pm
    Post #832 - June 21st, 2020, 7:15 pm Post #832 - June 21st, 2020, 7:15 pm
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    Japanese Miyazaki Wagyu - Boneless A-5 Striploin
    A friend turned me on to a place called Regalis, which is where I sourced this glorious, 4.9-pound haunch. HQ'd in NY, until c-one-nine hit, they were essentially a purveyor to high-end restaurants. They've now pivoted and are selling directly to consumers. I and a few friends decided to get this and share it.

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    Sliced For Quick Searing
    This beast was slippery but I managed to slice it without destroying it.

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    Searing The Beef
    About one minute on each side, no additional fat added.

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    Shallots At The Ready
    Had a bunch that were just about to fade and figured they'd be the perfect accompaniment. I tossed them into the pan after the three slabs of beef had cooked and left behind their rendered fat.

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    Shallots
    I added a few tablespoons of homemade demiglace while they were cooking, just to amp them up a bit.

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    Morels
    Did I mention there were morels, also from Regalis? Lightly tossed in flour and fried in butter. This is the way my wife's father used to eat them growing up on the farm in southern Indiana. A really nice treat.

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    Plated Up
    With the never-ending purple cabbage. Simple luxury. A perfect dinner for Fathers Day.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #833 - June 21st, 2020, 7:32 pm
    Post #833 - June 21st, 2020, 7:32 pm Post #833 - June 21st, 2020, 7:32 pm
    HI,

    Long ago, I participated in a group purchase of wagyu briskets.

    I don't usually stop eating anything because it is too rich. The exception was this wagyu brisket, I felt uncomfortable from all the fat. I packed it up and put it to the freezer, where I never saw it again.*

    I hope you enjoyed your steak more than I did the brisket.

    Regards,
    Cathy2


    *Either somebody ate it or it was tossed during some cleaning, but I did not miss it.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #834 - June 21st, 2020, 7:35 pm
    Post #834 - June 21st, 2020, 7:35 pm Post #834 - June 21st, 2020, 7:35 pm
    Cathy2 wrote:I hope you enjoyed your steak more than I did the brisket.

    Definitely but a little goes a looong way. Everyone at the table was happy but no one was clamoring for another piece.

    The pastramis I make each December are (American) wagyu briskets, which seems to be a perfect application for them.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #835 - June 21st, 2020, 7:48 pm
    Post #835 - June 21st, 2020, 7:48 pm Post #835 - June 21st, 2020, 7:48 pm
    ronnie_suburban wrote:Japanese Miyazaki Wagyu - Boneless A-5 Striploin
    Ronnie, Stunning meal, simply stunning!

    C2, here is a pic of the Wagyu briskets. Good times.
    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #836 - June 22nd, 2020, 4:35 am
    Post #836 - June 22nd, 2020, 4:35 am Post #836 - June 22nd, 2020, 4:35 am
    I had not heard of this company and went to their web site. I could have spent an hour drooling over everything they offer. Just amazing.
  • Post #837 - June 22nd, 2020, 11:29 am
    Post #837 - June 22nd, 2020, 11:29 am Post #837 - June 22nd, 2020, 11:29 am
    lougord99 wrote:I had not heard of this company and went to their web site. I could have spent an hour drooling over everything they offer. Just amazing.

    Regalis Chicago has a lot of really cool items and the quality is exceptional. Some of their stuff is pricey and the minimum quantities can be a little daunting, so it's an ideal place for ordering with a friend or two. Obviously, this isn't on the weekly rotation but I do plan on trying to order from them regularly.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #838 - June 23rd, 2020, 6:57 pm
    Post #838 - June 23rd, 2020, 6:57 pm Post #838 - June 23rd, 2020, 6:57 pm
    Broke the seal on our most recent Sitka share this evening . . .

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    Shallots & CHII Bladeworks W2 Gyuto, 235mm
    These were for some planned business at the end.

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    Wild, Line-Caught Alaskan Halibut
    Lightly breaded in aggressively-seasoned panko. Cooking medium was a 75/25 mix of clarified butter and evoo.

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    Almost There
    Didn't take long. Turned it a couple of times and pulled it when the center of thinnest piece got into the upper 120's.

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    Shallots
    Fish came out, shallots went in, followed by the strained juice of one small, fresh lemon, a splash of heavy cream, a dollop of Fallot . . . and some mounted butter at the end.

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    Plated Up
    With steamed broccoli from Nichols Farm and some cremini mushrooms that were slow-roasted in the oven with red wine, beef stock and garlic. This was a very nice meal and the fish itself was especially awesome.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #839 - June 24th, 2020, 6:57 pm
    Post #839 - June 24th, 2020, 6:57 pm Post #839 - June 24th, 2020, 6:57 pm
    Got the crazy idea that I could use up a bunch of items by making stuffed cabbage rolls, which I'd never done before . . .

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    Filling
    Ground pork and beef, onion, garlic, assorted seasonings. Rendered the meat, then cooked the other ingredients until they were translucent and aromatic. Added some cooked rice. Beaten egg added later (and I should have used two).

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    Blanching The Napa Cabbage
    Once softened enough for rolling, they went from here into an ice water bath.

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    Rolling The Cabbage
    This worked out well, though, as I mentioned above, I should have probably used two eggs instead of just one. I could have blanched the cabbage a bit longer, too. It would have also been helpful if I'd blanched a few (or even several) extra cabbage leaves, in case of holes, breakage, user error, etc.

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    Cabbage Rolls
    They rolled up pretty cooperatively. Again, I should have had a few extra leaves ready to cover gaps, etc. But yeah, 11 rolls. Umm . . . I meant to do that. :P

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    In The Sauce
    After the filling had cooked, I deglazed the pot with some red wine and made a cooking medium, adding whole canned tomatoes, onion, garlic, a sprig of fresh oregano and a dash of sugar. Covered this and cooked them for an hour at 325F.

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    Plated Up
    A lot of steps but in the end, really worth it. All the steam made a decent picture difficult to acquire. These were delicious and I got rid of two pounds of ground meat, most of a napa cabbage, two onions, an open bottle of wine and a few other ingredients in the process.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #840 - June 24th, 2020, 9:02 pm
    Post #840 - June 24th, 2020, 9:02 pm Post #840 - June 24th, 2020, 9:02 pm
    Another week of cleaning out the pantry ...

    Last night was Elk burgers with Swiss cheese, crimini mushrooms and carmelized muffins. They were OK but the processor really needed to add more fat into the elk meat.

    I used the remainder of the elk meat in tonight's elk, macaroni and tomatoes which also used up the last of my jarred spaghetti sauces that had accumulated in my pantry.

    We actually received all the meat we ordered this week. I cut up a pork butt by removing the bone and freezing the pork in five 20-24 oz portions as there are a good variety of pork stew dishes that I will be cooking this month. The next pork dish will be Ginger-Coconut Pork with Butternut Squash.

    https://www.realsimple.com/food-recipes ... ash-recipe


    I opened up a container of palm sugar from Thailand. It is one solid brick and I have been unable to break past the surface. Any ideas besides chucking it??

    92 days and still cooking ...

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