Its been a long time since I�ve seen anything but New Zealand lamb. I have no idea how it compares. We only have it a couple times a year when I grill a boneless leg.

I shred mine through the food processor, simmer it in some water in a wok before adding corn starch and putting it in a vessel and then steaming it. Can't say I notice any offensive smell from doing this. Usually just have chinese sausage (available through the large discount supermarket but then they do own T&T) and rarely spring onions (never seem to have any around the house when I need it). I use chye poh for other stuff. I was watching a CGTN show a few weeks ago and there is one place that lets the stuff cure/age for 20 years(!)

Masala dosa to start. And then chicken biryani

Not so sure I would eat 20 year old chye poh... That's a bit extreme for me.. As for the lo bak koh, I usually have the windows open (and not make it during winter) so it's bearable. Then again, I don't make it often because of the effort. It's easier to go to the local chinese supermarket and buy a few pieces (although you control less of the ingredients). The only good thing about the pandemic is that I've broadened my recipe book by quite a bit and tried some twists I didn't think of before.

Broiled salmon
scalloped potatoes
roasted carrots

raw veggies

Otoro, Sf ca

shishito peppers
agadashi tofu
assorted sushi rolls

How will you ever empty your freezer? Looks like you only eat out the last couple of months.

Last night, visiting friends near the WI/IL border. They took us to the "armpit of Wisconsin" for dinner (I won't shame it by naming it), because the city has revitalized a couple blocks down town with nicer shops, bars, and restaurants. Actually quite pleasant as long as you don't leave those 2-3 blocks. Rooftop bar for an old fashioned before dinner, and then a trendy taco place across the street. 4 street size tacos for $15 - for me, one each of short rib, surf & turf (steak and shrimp), Korean beef, and fish. The short rib and Korean were delicious, the others were fine but not memorable.

Tonight we'll try the first halibut from our Sitka Shares box, probably sauteed in a lemon caper sauce. My wife is making a lasagna to freeze and bring to Michigan when we go back this week. Going to be hard to think about fish while Italian sausage is cooking...

Which place? I�ve been all over WI from Hayward/minong to Green Bay and below, and any WI armpit is still nicer than much of Chicago / San Francisco at our worst :-). The tacos sound great. Ultimately it�s the toppings that make an impact :-)
just the idea that it�s 4 tacos for $15 tells us that you�re in a great place. Usually tacos are $2 each when lucky. These are practically Tacolicious, SF prices.

(Bolding mine.) Speak for your own town, not mine! Vehemently disagree.

Taco fight! Taco Fight!

I wasn't limiting my objections to just tacos (but I'll pit Chicago's tacos against anywhere in the country).

A friend dropped off some homemade baked ziti yesterday which I didn't eat because I was already cooking branzino. But I get to have it tonight and it is delicious.

Well, he did say "at our worst."



Cacio e pepe

Flourless chocolate cake

Spaghetti with Italian sausage, onions and sauce.