Last 3 nights have been fish fish and fish.
Wednesday night, my wife invited the widower of her first friend over. We had blackened sockeye salmon (Alaska as our stocks are depleted due to stupid decisions). Thursday was the rest of the salmon and I tried blackened red snapper which doesn't lend itself to blackening so Friday was just pan-fried meuniere style with browned butter.
Tonight will be the rest of the rack of lamb done, again, Chinese Uighur style (the Chinese contribution is adding SzeChuan "peppers").
Tomorrow night will be pizza, and I will try it with
honey extracted from a few of my hives (have 9, up from 2 a few months ago) a week ago. Not spiced though. My bees don't have access to field of flowering chillies.
Originally Posted by
StuckInYYZ
I thought that didn't start (again) until the last day or two... Kinda surprised that it took this long for the KTV cluster to be caught. That said, I don't think the ang ku kueh would last too long. IME, unless you've got a good fridge, things like AKK tend to spoil within two or three days.
Sounds vaguely SE Asia Chinese (FuJian in origin)? What the heck is it?