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Canh- Vietnamese pork meatball and watercress soup. Ground the pork from rib roasts; enough fat to stay moist and much leaner than shoulder. The broth was slow simmered chicken and the rib bones from the pork roast. The cress is essentially just wilted. This... is a winner in the Krinkle house.
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Solve all your doubts through question mode.
Bread made with what I think is all purpose flour and an unmeasured amount at that (no scales), pinch of yeast and salt, but I did leave it to stand for 30 hours and it's lovely and crunchy and pretty good!
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There used to be this sort of pan-Asian restaurant here. It was run by a lovely young couple who reportedly swam across the Mekong to freedom. Their years of moving from one country to another in Asia was reflected in their cooking as a dish was often not specifically Viet, or Lao or Thai. They made a dish they called simply "Spicy Thai fish soup" and it was curiously only listed in English. It was one of my favourite foods ever. They eventually sold the restaurant and Mrs. K and I haven't had it in over a decade. The other day there, after I made the canh I stumbled upon a recipe- canh chau. It's the soup! Mostly. Lien and Tang substituted some peculiar things. When they first moved here one could not get elephant ear stalks or paddy herbs. So here's our first try at this delicious blend of fish, tamarind, pineapple, tomatoes, loads of chiles and in L & T's local case...dill.
Solve all your doubts through question mode.
The cake of the day.
French Toast Casserole
What is in the casserole part?
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Retired from Fire/Rescue January 2019 with 30 years on the job
This looks delicious.
Originally Posted by Volgo
The cake of the day.
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Retired from Fire/Rescue January 2019 with 30 years on the job
Tried a new bread recipe yesterday; potato , sour cream and chive loaf. The bread was just barely sliceable and still steaming when I popped it in the toaster to make these BLTs. Truthfully they are HLTs, but whatevs.
The bread was delicious. One could clearly taste each of the elements of it and while the crumb was close the bread was surprisingly light and airy.
Solve all your doubts through question mode.
Nothing it's baked vs cooked in a pan. Ingredients basically identical to either method.
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