Damn that looks good, especially those poppers. I’ll probably be red meatless until my BD steaks and lamb arrive.
Thanks Mike, just been working from the office the last year. Have to keep up the appearances of actually working… We also had a stretch of about six months without an off day and 11 hour days mandated.
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Great to see you active here again 
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It can be a lot of fun to play around with different techniques like this. Curious if you detected anything in the finished product that is better or otherwise different? For example, what was the texture of the pasta like?
Thanks, glad to have a couple of minutes to post something.
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Smoked duck stew, made with leftover smoked duck legs and gumbo base from Sunday. Tossed the leftover smoked duck legs into the pressure cooker along with homemade chicken stock, tomato paste, Spanish chorizo, kidney beans, and chopped onion, celery and carrots.
Separated the meat, removed the bones and skin, and then added the meat and leftover gumbo base back in and reduced it down. Served over brown rice.
The duck legs gave the stew a soft, smokey perfume. Nice complexity and texture.
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If I hadn’t made gumbo over the weekend I was going to make etoufee. I miss crawfish etoufee this time of year so bad!
Do you smoke the dry rice before cooking, or…?
It is a commercially available product. I think a product of India. I found using it by itself to be overpowering, but mixed about 30/70 it was nicely subtle.
Crawfish are like gold now, lobster is cheaper. Gonna be a bad year.
This was so simple, yet so good. I haven’t said, “oh my god” (to food) this many times in a long time.
Spicy pasta alla vodka
Guanciale until rendered and sort of browned
Add onions and sweat
Add garlic and I did a fresh Fresno pepper
Then add a whole lot of tomato paste and mix cook on med high for 10 minutes to brown it
Add vodka
Then heavy cream and Parmesan
Then some pasta water
Mix in pasta
Some fresh oregano on top
Lots of layers, smoky, spicy, cheesy so good.
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Best batch of my favorite chinese soup to date that I’ve been trying to replicate, made in the donabe. Great for this cold rainy weather. Thinly sliced ribeye, fermented bok choy and fennel (can’t find what they refer to as “mustard greens” to ferment but is some form of cabbage), black fungus mushrooms, enokis, serranos, mung bean vermicelli. Nailed the spicy/numb “mala” with the sichuan peppercorns which has been hit and miss.
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Lemon parsley spatchcocked chicken, roasted in a truly battered Valencian paella pan brought back some 40-50 years ago.
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If it is the Sichuan type of preserved mustard greens, Mala Market carries it:
If you like doubanjiang (chile bean paste), Mala Market sells a 3-y-o aged doubanjiang that’s really good.
Thanks. Any idea what that plant is actually called? I do my own fermenting and would love to get my hands on some raw stuff. I’ve tried with “american” mustard greens and it’s completely different.
I’ll try to remember to ask a friend who’s Chinese and a foodie and a plant biologist.
I wonder if komatsuna would work for your fermentation. I’m sure it’d be tasty.
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