I Be Cookin' in the Kitchen

[Idaeo]

Grilled pork chops, toasted quinoa, bacon & balsamic brussel sprouts

grilled stuffed peppers, ground turkey, homemade tomatillo-pasilla chile sauce

korean bbq short ribs, jasmine brown rice, grilled tomatoes

Vietnamese noodle bowl - grilled pork, grilled shrimp, cilantro, vermicelli noodles, carrots, lettuce, homemade fish sauce

Vietnamese spring rolls

 

[Remote]

The Korean ribs one looks the most appetizing.

 

[SeveroDrgnfli]

Tonight I got bored. Ive had three days off work. That's too much. Three hours is too long. Good lawd, I don't know what to do with myself. I've been cooking a lot of Asian and Arabic food. I'm getting comfortable with making curried dishes.

For those of you who THINK getting comfortable with curry Indian and Arabic is easy when you have a western up bringing, you wylin'. I've never been in a kitchen where they allow the non curried food to be cooked alongside curried food because the addition of the wrong ingredients fukks the curry up. Whether it be the color or the flavor.

Anyway, I made an Indian curry rice with pinto beans and coconut milk sauce. Lol I know it's odd, it's all over the place. It's Asian, Indian, and American. This is my third night in a row eating it and I like it enough to charge someone for it. The creaminess of the coconut milk takes the heat and spice down in the curry rice and helps with the grainey squishy texture of the pinto bean.

The pinto beans I cooked in water, salt, and pork fat. Real simple. I call it a curry volcano because when I serve it there's steam coming out of the top because I pack the rice tightly and poke a hole in the top. I put spoon fulls of coconut milk I seasoned in the hole until it over flows. Then I add beans on top and around the sides to make it look like boulders or molten rock. The flavor is fukking spicy. I wore gloves while mixing the curry spices. Two pairs. Just in case. I eat it from the top down.

Excuse my shyt presentation:

 

[SeveroDrgnfli]

Just so you know I can present things well when I'm cooking for other people.
Candied garlic shyttake mushrooms. Annie's Mac. And Japanese cucumber salad. This is what I call a kid's meal.

Udon miso soup I made from scratch. Garnished wish orange zest, carrot, and parsley.

Homemade whipped vanilla cream. Baked peach halves with whole cloves in the center. Glazed with my super secret simple syrup, butter, and cinnamon. Garnished with powdered sugar, my simple syrup, and mint.

Fire roasted home made salsa, home made tortilla, cheese quesadilla, with a shredded carrot garnish.