Food and Blades

[ErocSD]

There's so many recipes out there to make your own too. My wife got me into it as she isn't Chinese and she prefers Northern and Western Chinese dishes over my Cantonese heritage's food. So I started learning how to make stuff like DanDan noodles for fun. At the end of the day though, I don't know if making the stuff by hand is worth the effort versus all of the delicious versions in stores.



That's funny, I guess VG10 can patina. I literally will cut anything with that tiny Baby Jess Horn. At first I didn't like that blade all that much but then it matched one that was gifted to me a few years back by a BF member (you know who) that has been in my brother's rotation for a while now. I bought one back but then sold that full size one again after it being too similar to a Caly 3. This little guy though changed my entire EDC collection. I got rid of all of my Milli's for example that were never carried. All of my tiny EDC's get used all the time though. Cuts anything from packaging to boxes to zip ties! But this reminds me, I probably do need to clean the blade every once in a while, lol.

Agreed, I've watched some awesome videos on how to make the stuff but I just buy it at the asian market for $5 and it's usually better than I can make. My wife is Cambodian and she has taught me many different recipes. Asia is an amazing place culinarily.

 

[WValtakis]

 

[ErocSD]

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looks awesome

 

[Horsewright]

Brother Bill, our ranch cook serving up breakfast last weekend for our fall works:

Used his Sonoran Hunter to split the biscuits for the biscuits and gravy.

His "chuck wagon":

Come on America:

There's cowboy sh*t to do!

Winding down. what's Brother Bill got for dinner? Lets see, ribeyes, and asparagus.

Potatoes au gratin and spicy shrimp:

Just right:

 

[Retired UPS Driver]

Happy Birthday @MrsR&T, although belated. That looked delicious. I hope you had an excellent and special day.

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That was for my birthday dinner with family

 

[Retired UPS Driver]

Some sweet peppers for the afternoons pork rib stew over rice.

 

[cchu518]

Agreed, I've watched some awesome videos on how to make the stuff but I just buy it at the asian market for $5 and it's usually better than I can make. My wife is Cambodian and she has taught me many different recipes. Asia is an amazing place culinarily.

Cambodian/Laotian food is amazing!

In NYC we have this place called Bo Ky that does regionally similar foods and soups. Soooo tasty even the oddball stuff like the mixed innards noodle soup! One of my best friends is Chinese Laotian.

I had to show a photo of my most favorite chili sauce of em all. Actually better yet here is a link to their photos on Yelp!

Bo Ky Restaurant

https://yelp.to/Iu0z5gPsZab

 

[Barman1]

Dug out the Rangerwood for wine opening duties.

 

[The_Knife_Man]

Pork shoulder

 

[barleywino]

Pork shoulder

Gotta love that crackly skin

 

[ErocSD]

 

[PeaceInOurTime]

The Spyderco ARK is a decent steak knife

 

[WValtakis]

 

[cchu518]

Over the stove mini hot pot Cantonese style

 

[barleywino]

Over the stove mini hot pot Cantonese style

What brand of fish ball do you use?

 

[cchu518]

What brand of fish ball do you use?

Lately it's been whatever fried fish balls that I can find. It's been slim pickings at the market since Covid. The old school brand that my family would buy is Shung Kee though. I had to look it up as I only know it by its packaging.

 

[cchu518]

I was being a fatty for lunch today lol

 

[Barman1]

I was being a fatty for lunch today lol

Nice, looks good!
I save my calorie loading for the weekends, might do some dogs, been a while.

 

[cchu518]

Nice, looks good!
I save my calorie loading for the weekends, might do some dogs, been a while.

That looks tasty too!

 

[Barman1]

That looks tasty too!

Just some chicken bone broth I made last week with some chicken and spinach thrown in.
Quick and healthy after trail riding and leaf clearing today.