I feel or felt the same way until last week when I caved and fetched sushi carry out from our favorite local sushi restaurant. My spouse first introduced it to me in 2004. I assumed that I’d never return to a restaurant but I really cannot cook sushi.

but overall I feel that sushi is the exception and only weekly at the most. I see the huge savings of cash for cooking semi-gourmet groceries versus restaurants and I don’t want to return to restaurants. I love Chinese food and haven’t even cooked it and I still don’t want to get carryout Chinese, which isn’t always expensive in San Francisco. I’m just not yet even bothering with it. I know that I can just buy some sauce ingredients and cook Chinese food at home.

I definitely can't make nigiri sushi but I've been learning to make proper sushi rice and using that for musubi and hand roll. It's not world-class but it sure tastes amazing.

https://cimg8.ibsrv.net/gimg/www.fly...e6b0307143.jpg
Handroll
https://cimg9.ibsrv.net/gimg/www.fly...3546c0a45d.jpg
Sushi rice
https://cimg0.ibsrv.net/gimg/www.fly...7402284df.jpeg
Black pepper spam musubi

That looks so good. I'm one of the strange non-Hawaiians who loves Spam in just about any cooked form. But I'm rarely allowed to buy it :). After this pic, I really want this quarantine to be over so I can go back to Hawaii.

I bought a 12 pack "just to be safe" right when things started. I also finally bought a musubi press and that's 8 bucks well spent.

In Jakarta, I have eaten bat a couple of times. Beautika serves Manadonese food; the dish is called "paniki".

Grilled chicken wings.

yum - super fun. Thought they were stove fried :-)

I have to trim the brisket on Thursday to smoke on Friday or Saturday. I'm not sure if I'll go long smoke or "Hot and Fast".
I did get a 16-piece bag for $3.99 this week. It is a 5.5-6# of bird. They come in cardboard boxes from Tyson and I judged which I wanted to buy.
.
Yea, they look grilled, but did you either start to cook them on indirect heat or even smoke them on the top of a gas grill for 25 minutes if you are using gas? They don't look brown/charred enough for either. Not that they were undercooked, but what was the marinade or rub used?

QUICK EDIT: Regardless of how the brisket turns out on Saturday, on Sunday I have to do grill lamb again since Mom (aka Weezie) loves lamb and I have a roast from ALDI for her

😁😁😁
Am really happy these worked out for you. This is how Maangchi recommends you take these to the next level:
https://www.maangchi.com/recipe/cinnamon-rolls

Obviously, no need to use the syrup, cinnamon, dried fruit/nuts if you prefer toffee spread and chocolate pieces. Almost anything should work.
I still have jars of Christmas mince“meat” that were being given away for pennies in the shops this January. I add extra cinnamon and raisins and slather that on before rolling up the dough.

As yeast is still difficult to get hold of and the weather is getting warmer for many of us, I’d recommend shaving away just a little of the recommended yeast quantity from these milk rolls. Figure out, bit by bit, how much you actually need. It is also possible to make hybrid rolls combining some sourdough starter and less of the dried yeast to help eke out a diminishing supply. This doesn’t apply to gaobest this decade.

Rub was a smoked dried garlic. This is the result of 30 minutes, medium heat on a gas grill with lid open. After this picture was taken the wings were tossed in a medium spicy sauce and briefly tossed back on the grill to caramelize it.

Gotcha.
Personally, I would have top racked all of the wings and smoked them for 20+ minutes grill closed, before placing them directly on the grill offset the heat for 10 then over the heat for the last 2-5 to darken. I like the char! Also, drums need more time than flats, that's why I cut 'em.

And I happily say I like flats more than drums, I also have a millennial family "sister" who doesn't like ANY meat on the bone. That's my biggest pet peeve of everything.

Thanks. Good suggestions. It was my first effort cooking wings and am still experimenting.

I also prefer flats. One of my regular pub companions always ordered drums-only and I'd tell the server to bring me all of his flats to balance things out. :)

Mmmm... brisket...

Nice!

For a first effort, they look pretty good. How did they taste? That's what matters. I'd suggest leaving them on high heat longer -- I prefer at the beginning -- to get more char on the outside. You don't want black, but good crispy skin.

Flats are far superior. The wing tip does become an effective handle to rip the flat meat off if it is there. I just chop them off for to make stock.

I think it’s only fair to discuss the failures as well as the successes. Please look away if photos of ruined baked goods will disturb you.

My first mistake was trying to cook 4 crumpets right off the bat. I’d have wasted less batter if I’d tried a single test unit. Clearly my stovetop and the recipe disagree on “medium high”. I finally settled on 4.5-5 as the right setting.

I think my second mistake was using olive oil, especially too much olive oil instead of something with a more suitable cooking/burning temp. Suggested alternative?

My third mistake was not following an excellent suggestion that I broil the tops instead of flipping. Okay, fixable.

My fourth mistake was all the times. 8-10 minutes cook time was way too long, even at the 5 setting. I’m not sure if letting the yeast rise 2 hours made much difference, what with the addition of baking soda and second rise. And 45 minutes might have been too long for that. The recipe made 10, my batter produced 12 and could have made more.

My fifth mistake (we’re almost done her) was one I commonly make. I overfilled the forms. It might be wonderful for big-a$$ blueberry muffins. Thinner is better with crumpets.

I will make a second attempt when my 1lb bag of yeast arrives next week. I’ll get this right or make myself sick trying.

pictures of all 3 batches (coming).


https://cimg3.ibsrv.net/gimg/www.fly...262c3df5e.jpeg
https://cimg5.ibsrv.net/gimg/www.fly...c59c4398d.jpeg
https://cimg4.ibsrv.net/gimg/www.fly...e05fdd949.jpeg

Middle pic doesn't look bad. I see that you are handicapped by having to use an electric stove so I will cut you some slack.

Nat gas is not available in the community. It would be my preference, although I’ve been cooking on electric stoves most of my life. I don’t think I can blame that for my failings.

Here's what up from my Prime brisket thawed since last Thursday. I used a bathroom scale and it was 10.65 lbs.
One side after he bag was opened
https://cimg6.ibsrv.net/gimg/www.fly...78e93873aa.png

Other side
https://cimg5.ibsrv.net/gimg/www.fly...44da54c30b.png


After trimming...
https://cimg5.ibsrv.net/gimg/www.fly...b7030fe2ef.png

Yes that is a hill of fat/gristle on near upper right

oooh fun - I’ll try it. I love cinnamon rolls.
I’m so glad to have bought that extra 2-lb pack of yeast.

I also have a 1 or 2 pound bag of instant yeast and no idea how to use it.

I haven’t actually eaten a crumpet since the 80s despite temptation and I thought that these crumpets looked fine. Wouldn’t we just add butter and jam and then eat them?

I have sort of used electric stoves in travel condos but in general I only have had gas stoves. It never mattered because I never cooked enough until March.

what is rice syrup? Would maple syrup be too outrageous? I’ve never really heard of rice syrup or corn syrup but the idea of a sticky top is fun.

Well corn syrup is in just about every mass market sweet product in high fructose form.

Maple syrup would definitely work in this recipe.

I think of “high fructose corn syrup” but didn’t know how one would find rice syrup or corn syrup at Safeway. I’ve just never heard of it. I have corn starch, which probably isn’t great :-)

I’m going to make more rollppang on Saturday.

I responded with the link to the cinnamon roll page as a pointer towards how to incorporate chocolate pieces into your rollppang.

The main tip was about shaping the rollppang so that you can spread and/or sprinkle on your additions before rolling it all up. I wouldn’t get too hung up on rice syrup or anything else. As @MSYtoJFKagain mentions, rice syrup is similar to corn syrup (sweet, AKA HFCS), so, yes, you could use maple syrup or honey instead. If that’s a problem, just supersaturate some sugar in hot water and let it cool down and use that as a substitute sugar syrup. The real point is that it doesn’t matter. Use what you like, use what you have - you can use a fruit jam/jelly/conserve/marmalade (whatever you call it), loosen it with a spoonful of hot water if it’s too thick or stiff to spread thinly. Melt in a little butter too if you want a luxurious taste. Or do it with a chocolate or caramel spread. Or peanut butter. Add some chocolate chips. The contents of your pantry is the limit. Just forget about the corn (or potato) starch!
Spread it all out then roll it all up. Doesn’t have to have a hint of cinnamon. The tip was about style here not substance.

It's there. I have never bought a bottle in my life, although I vividly recall my mother ALWAYS having a bottle at home when I was growing up. I remember her telling me it was sweet and thinking it looked like the most disgusting thing ever. I have to admit, I've never seen a use for it, although I'm not much of a pastry chef so that may be my problem.

Pizza dough... Kitchn felt that Roberta’s recipe was the best! Other contenders were Alton, Bobby flay, and Martha!

https://www.thekitchn.com/pizza-doug...views-22931885

roberta recipe:
https://cooking.nytimes.com/recipes/...as-pizza-dough

thank you! I’m excited to use this technique. It sounds so fun :-)

so fun - I made the regular batch and did indeed try the “cinnamon roll” technique to just add chocolate chips and butterscotch in separate rolls. just so awesome.

I went to safeway on Friday and got a korean chili sauce and korean bbq sauce. Not sure what I’ll exactly do but...

@MSYtoJFKagain is a great person to get pointers from if you’re looking to incorporate more Korean flavours into your cooking 👍

thank you - I’m fine with Maangchi as well but it’s solely for me; my family doesn’t really eat korean so my personal standards are lower and I’ve never even bought kimchi for the house. all of my korean eating has been at restaurants or some carryout. I love korean food so much. I really don’t know when I’ll use the sauces :-)

My family loves the roll-ppang so much. Once we went to the sf korean restaurant that Anthony bourdain featured on his show with Chris “impossible burger” cosentino and I think it was too much for my spouse. My first time there, I saw chris cosentino there with his own family! In theory he’ll make a ton from the impossible burger work which is ironic since his main restaurant cooking specialty is animal, but every worker deserves as much as they can get.

5 words:

Grilled Cheese Sandwiches - WITH KIMCHI

I have to improve on getting better bark. I should have trimmed it a bit more too.
The cook time also used about 1/3 less hardwood briquettes than I expected.

https://cimg7.ibsrv.net/gimg/www.fly...6b7cb4c55f.jpg
https://cimg5.ibsrv.net/gimg/www.fly...f62aa6de54.jpg

That looks amazing!

I agree. And what he’s sliced looked surprisingly lean. :tu:

Looks beautiful and I bet it tastes even better. As far as the bark...did you pat it dry really well? I find that meats don't brown well unless I get them pretty dry. Or do you think it was something else...did you do a rub?

Out of the package on Thursday night, and patted dry and left more paper towels in roasting pan. Rub on Friday night and taken out, dried and a layer of rub an hour before I started the coals. Foiled for a "Texas Crutch" after 6.5 hours at about 230-235 for most of it. About 2 Tbls of beef broth in the foil for the 2 hours of the crutch and in the cooler for the final 75 minutes.

with roll-ppang??? :-)

Poached salmon - one recipe doesn’t require a special poaching pan.

what do you all think - can I poach a small piece of salmon in a regular scanpan with lid?
ive never poached. Guidance?
my spouse wants it for the upcoming birthday.

you don't need to buy a pan...skillet with sides and a lid will be fine . You can poach in water, broth, wine or even olive oil. Lots of recipes online. I think you just want to make sure fish is surrounded by liquid and don't let liquid boil.

Rollppang make superb burger buns, so, if your slicing skills are up to it, why not?

I just typed out an entire list of ingredients and uses and my browser crashed.

Here's the shorter version

Ingredients:
Gochujang - Red pepper paste, spicy, sweet, pungent. Only buy the Korean versions. Most US versions have way too much sugar and it doesn't taste right. Never buy a squeeze bottle either.
Gochujang - Red pepper flakes, gets bitter when cooked for too long, balanced with sugar. Order this online from Korea. Makes a huge difference.
Mirin - Same as Japanese version
Kimchi - Fermented things. Not just cabbage but mostly cabbage. The longer it ages, the more sour it gets. When cooking, the older it is, the less you need because it packs a punch.
Soy sauce - I use Japanese version but you can try the Korean ones, I hear they are sweeter/thicker
Fish sauce - I buy whatever's in the store, usually Vietnamese, this and the kimchi will add the "funk" to almost every korean jjigae (stew)
Doenjang - Korean miso, compare it to a lighter red miso. Same uses. Lasts FOREVER in the fridge.
Black bean paste - Paired with fresh noodles, it's a simple and delicious dish. Be sure to cook it through because it usually has a bitter finish out of the jar.
7up, lemon lime soda - This is Korean mom secrets right here. Add this to all your glazes and chicken dishes that finish in the oven (Buldaks etc) and it will add a sheen and texture that you literally can't find with any other ingredient. Use about 1/3 more than whatever the sweetener is.
Chili sauce - Get some from the Sriracha people.

There are other ingredients but they are easy to substitute for. It's usually noted in blogs/cookbooks.

Simple Korean recipes to start with are:

Buldak - Fire chicken - The only challenge is the marinade. The cooking and finishing is easy and it's a fantastic snack for a big game or party.
https://cimg5.ibsrv.net/gimg/www.fly...0dcfb65c7.jpeg

Kimchi scallion pancakes - Kimchijjeon

These looks daunting but they may be the simplest recipe ever.
cup:1 cup flour to water.
Add 8oz of chopped kimchi, tsp of salt, tbsp of sugar and as much scallions as you want.
Stir until gloopy.
Put one ladle of any size (start small) into a pan with 2 tbsps of hot oil or fat.
Fry until bubbles start popping on the top. Flip, raise pancake and get oil under.
Cook until the bottom looks like the top (4-5 minutes a side)
Remove and add scallions. Serve with any sauce you want.
You can add anything you want to this. I've put leftovers of meat, vegetables, sausages in.

Here's a picture:
https://cimg1.ibsrv.net/gimg/www.fly...d330a7f4b8.jpg

I'm not a Korean mom so I don't know all the secrets but I know a lot. Feel free to ask about any recipes you find. I spent the last 2-3 years learning about it.