What was the last meal you cooked?
Replies
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9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.2 -
Dinner tonight was left over thai grilled chicken salad from this website. Super simple, very good and the mint was fresh from my garden (potted, because no one needs a field of mint).
Dinner tomorrow will probably be Burmese chicken curry and lunch will most likely be okonomiyaki.1 -
Mujaddara (lentil and bulgur Pilaf with lots and lots of caramelized onion, served with sides of plain yogurt, radish, green onions, and olives)
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9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
https://cooking.nytimes.com/recipes/1012588-thai-larb-gai-chicken-with-lime-chili-and-fresh-herbs
Looks delicious. Rather pleased it isn't raw. I just wouldn't be able to eat that. The smell of raw chicken alone is difficult enough.
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9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
Appreciate your correction, for I too would commit to clarifying any mishaps of anything reflective of my native cuisine. I'd read through the ingredients (chicken or beef as the optional meat choices), quickly skimmed over the preparatory method missing that it is cooked, having confused it with koi soi ->> larb lu ... Both of which I've not sampled either, but am open to try.
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Just finished breakfast/lunch (at 3pm)....of zucchini protein pancakes, spread with hazelnut/choc spread and peanut butter. Mixed berries on the side.1
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Grilled chicken breast, lettuce salad, and baked sweet potato. Nothing exciting but it was healthy.2
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Today's dinner is grilled tuna, grilled vegetables, beet salad, and fresh fruit with balsamic.1
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Dinner tonight ... BBQ pork loin and chicken wings. Used Sweet baby Ray's. Devilled eggs with avocado mayo + usual add ons. Spud mash. Garlic bread because I am not going to be able to eat it from tomorrow.
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Grilled chicken breast that I seasoned with Italian blend seasonings, and then topped with a TBSP of reduced fat Italian blend shredded cheese. Zuchini noodles with a Tbsp of Pesto, and 2 stuffed mushrooms that I brought prepared in Publix. I try to use a lot of different herbs and seasonings to up the flavor of things.3
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yellow split pea soup and baked sourdough no knead bread.1
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Crock pot salisbury steak, roasted cauliflower with a lovely McCormick veggie seasoning and sliced garden cucumbers my aunt dropped off this afternoon.1
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Wasn't a meal but I made cinnamon and sugar pretzels last night. They were divine.3
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Pesto chicken with rotini, red lettuce, pepperoni, blue cheese salad2
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"Cooked" is too big of a word. Thermos oatmeal.1
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charlotteliddell00 wrote: »
Lunch today, sounds so wrong but tastes so right
OMG I love Crumpets I bought at the English shop the other month and my (Swedish) daughter went mad for them. Just toasted and smeared in butter.
Seeing that I think I'm going to have to go and get some more. Mind you for the price I could probably fly over and get some myself
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Beef ragout with rosemary rotini2
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BBQ'd smoked pork chops, fresh beets, and grilled zucchini! Mmmm3
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shakshouka2
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