Awesome, thanks for finding it. Too bad it's not in production anyone. It's a great sweater, Christmassy and Who-ey without being in your face about it.
Dustwin
joined 2 years ago
It already feels like four years and it's only the start of February 2025.
Ooooh this was a good one. Broth was made with veggie broth, coconut cream, fish sauce, soy sauce, Brown sugar, garlic, ginger, paprika, and gochujang.
Yeah they drench it, and it's amazing. There is a whole stance you take to eat it too keep clean.
From Pizzeria Due we enjoyed the 50/50 Chicago deep dish pizza! Great atmosphere in that little joint an that pizza was great.
Over the holidays we drove from Saskatchewan to Columbus, Ohio for a wedding. We spent Christmas in Chicago and got to enjoy wet hot Italian beef sandwiches. Wow, they were great! A big thanks to my wife who found the place, Al's #1Beef.
First off here is the recipe, https://www.joshuaweissman.com/post/fermented-hot-sauce
It's a great mild sauce, I added like 4 Thai peppers I had to this. I would definitely kick up the heat next time I make this. But, with that said it's a yummy sauce.
I made this spicy sweet BBQ sauce based off a Stefano Fiata recipe, https://www.tln.ca/tlnrecipes/spiced-baby-back-ribs-rhubarb-bbq-sauce/ Anyone else watch Stefano's cooking show on CBC like 10 years ago? He read great because he knew cooking was fun and provided ingredient alternatives. I used pineapple, more peppers - jalapeno and habenaro. I love this recipe is a great bear to make it your own.
I didn't have chicken but I had pork so I made these. It was amazing. Recipe https://khinskitchen.com/chinese-chicken-balls-with-sweet-and-sour-sauce/#recipe
One of these guys killed a teammate while drunk driving... One of these guys does not belong.
Awesome, I'm looking forward to eventually trying oxtail.
Mango Chef closed this year in #NorthBattleford and it made an amazing pork bulgogi dish. Finally found gochujang paste to make the dish at home. Loved it. It is pretty easy to put together and so yummy. I think it was just as good as the one from the restaurant at a fraction of the cost. I mostly used this recipe, https://chefchrischo.com/korean-spicy-pork-jeyuk-bokkeum/#recipe
This looks delicious. I never had ox tail what is it like taste and texture wise?
I just put the scraps in the pot, fill the pot with water add just a bit of salt then bring to a boil then let it simmer for a few hours.
Have we considered the snow fell in that pattern? ๐ฒ๐
Hahaha no naps, just like 20 glasses of water to quench that salt intake - worth it.
Ha, our forks had to scooch out of the way for the picture.
Hey! Yeah, for sure check it out it is in the bowl arena building. For a smaller place we have some great food options.
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Looks great do you have a picture of it cut with the fillings?