this is true enlightenment
Some red beans and yellow rice with some broiled catfish. It was Monday after all. The beans were from a previous batch, vacuum bagged frozen. Yanked out of the freezer thrown in the circulator at 175.
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Fish or shrimp + beans is a magical combination!
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Damn right it is.
Your ham sandwich is missing mustard, which is scientifically proven to be an essential element on a ham sandwich!
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What goes in the cherry glaze? I looked it up and can’t figure out the pic. It so shiny and looks like (obviously isn’t) chocolate sauce. Is it bark with a cherry glaze applied to it at some point?
Glaze goes on after the bark is set, during the last hour of cooking.
The recipe was taken from “Praise the Lard,” which is the 17th St BBQ/Mike and Amy Mills book. Happy to send a pic of the recipe, but the TL DR is cherry soda (cane sugar), brown sugar, cherry preserves, sour cherries, franks hot sauce, rice wine vinegar, red vinegar and some herbs/rub that is reduced until it’s syrupy. I used some lizard cherry sauce, as I had a jar )minus the cherries) as well.
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Our Mac n Cheese was missing the essential ingredient, Hot Dogs. Not anymore! Dava likes to cut up hot dogs and add them to her Mac n Cheese. Yesterday she had a sore throat and wasn’t feeling great so I upgraded her mac n cheese game. Did the Kotowski version but added 3 cut up Miller Franks. Simple but satisfying.
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Haha, to each their own! I’ll give you a little mustard, but not too much. I just need the mayo for some moisture on the good bread.
Quick Pho Ga. No noodles used the chicken cilantro wontons from Bibigo. Homemade chicken stock from the freezer. Used the broiler to char the onions and ginger so I didn’t have to watch the pot and could continue prep. About 85% as good as the local viet place.
And all done in about an hour.
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Bubba or Forest?
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seasoned ground pork with white pepper, oyster sauce, Shaoxing wine, garlic and ginger. layered with napa cabbage, wonton wrappers and homemade chicken stock. Topped chili sauce and soy. With a delicious sake Kanto No Hana Junmai Daiginjo
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Cleaning out the fridge. 1/2 Parker Ranch hangar steak sliced thin at a hard bias, 1 slice of toasted bread, dijon, and sweated down some green onion, garlic, and green cabbage.
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Teriyaki chicken thighs, carrot daikon from the grocery, sautéed “spinach” can’t remember the Vietnamese word for it. Steamed broccoli and some sticky rice on the bottom. There some Serrano peppers in there as well.
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more beets …
Better composition of the same recipe pictured above:
.
And something more simple, too. 
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