Made this tonight for dinner. I used a pork shoulder. Really nice. And it was surprisingly easy, though I didn't realize I was supposed to marinate it overnight. But it tasted great without the extra marination. If you don't want to click the link, it's a chinese pork dish, the one you often see with a red color.

https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

Tomorrow I'm going to take the leftovers and make this pork fried rice...

https://thewoksoflife.com/classic-pork-fried-rice/

Inneresting. Just got a pork shoulder from our meat share last week

It was very tender, especially the thinner parts that ended up cooked perfectly. You might have to go to an asian store to get one or two of the ingredients. I used a dry sherry instead of the chinese wine since I couldn't get that in somerset county. I grabbed a few of the spices at a Giant near my parents outside Harrisburg.

Been cooking cheap cuts of steak in the air fryer. Salt and pepper and melted butter. Amazing.

head spinning

It's a game changer man

Look for the yellow clearance stickers in your grocer's fridger

Recipes from woks of life are legit. Dude's parents owned a Chinese American take out place and he basically grew up in it. I've made a few of those recipes...good stuff. Reminds me I have to pick up some Shaoxing wine next time I hit up the 99 Ranch.

Whoa, thanks for that.

The Dude wrote:Inneresting. Just got a pork shoulder from our meat share last week

I probably mentioned this before, but this is the best thing I've ever made (like a dozen times now) with pork shoulder. https://cooking.nytimes.com/recipes/121 ... us-bo-ssam

lethal wrote:Recipes from woks of life are legit. Dude's parents owned a Chinese American take out place and he basically grew up in it. I've made a few of those recipes...good stuff. Reminds me I have to pick up some Shaoxing wine next time I hit up the 99 Ranch.

Yeh, I've made a few other recipes and they're quite good. I took the leftover pork from the first recipe and used it to make pork fried rice today with the 2nd recipe. My kids have been annoyingly fussy over the last few weeks and they just gobbled it down. They're big rice fans though.

I still have half a pork shoulder that I'm going to use to make pulled pork tomorrow.

I'm going to grab some of the shaoxing wine when I visit the in-laws this week. The sherry worked ok, but it's not the same.

Turns out the wok of life guy has a youtube channel.

Haven't made risotto in awhile. Doing Roasted tomato, basil, and shrimp. Took an hour to roast to Roma's. Risotto just starting.

Also, pro tip. Use Shallots instead of onions. About half the amount. If something calls for an onion, use a shallot.

Unless it's a red onion.

We did (ok I did) the SE fried chicken sandwich and publican carrots the other night and man, they were so good. 100% recommend this carrot recipe. if you want to go full publican (a restaurant in chicago, pair it with their chicken)

https://www.chefspencil.com/recipe/the- ... e-carrots/

For using a combo of frozen and canned clams my clam chowder was delicious.

Maybe just an effect of not cooking much since going back to work.

Got a big ass ham and a couple bags of beans and made ham and bean soup with egg dumplings, just like the Amish do it (I've been told).

We ate like pigs and there was still a big container (two more meals for all four of us) for the fridge and two more similar containers for the freezer.

This air fryer chicken thighs recipe was amazing. Restaurant quality on 60-cent thighs and a few spices

https://jenniferbanz.com/air-fryer-chicken-thighs

Been real into chicken thighs recently. Did a recipe from NYT Cooking last night which I finally signed up for recently after being met with the paywall one too many times. Great fall meal with rice, black beans, tomatoes, peppers, and jalapeño. Cooked the thighs for a few minutes on each side and then the veggies and such separately, throw the thighs back on and into the oven for 40 mins at 375. Excellent

pro tip, start the chicken thighs skin down in a COLD pan. keeps the skin from shriveling and moving

jamiethekiller wrote:pro tip, start the chicken thighs skin down in a COLD pan. keeps the skin from shriveling and moving

I did actually see someone comment on the notes section that was a technique they saw from Jacques Pepin. Will take that into account next time