Originally Posted by StuckInYYZ (Post 33071665)

...
I don't have a recipe per se, but it's really take a bunch of ginger to a grater (you could probably use a food processor, but I don't use one so it'd require some experimentation). Then chop a bunch of spring onions/scallions (roughly 1:1 ratio) into little 1/8ish inch bits (1/4-1/2 cm bits...)... then combine 3/4 cup of neutral oil into a wok (I use vegetable oil) or a smallish pot with the ginger and onions and warm for a few minutes. Salt to taste while the oil is warm.

I've never been strict following the recipe, but roughly 5 stalks of spring onions and the equivalent amount of ginger works for me (sometimes I put in less oil if it looks like it'll overwhelm the ginger and spring onions) and try to be sparing with the salt... went to a chinese roast meat stall once in a mall and they had probably put in 5x the amount of salt you should have and it just wrecked the sauce (and they had a big pot of it) This usually lasts me a while if refrigerated properly.

Originally Posted by gaobest (Post 33072093)

Thank you! I made screen shots and will pdf it to my recipe list. Dipping sauces are so nice. As much as I love Chinese food, I went decades without trying to cook it and only eating it or fetching it outside the house. Who knew that ft would teach me much more than how to optimize miles and money :-)

Originally Posted by StuckInYYZ (Post 33072333)

I just did a quick search.... here's a no-cook version that might help you as it gives specifics. Personally, I'd prefer at least warming the oil as it helps infuse the flavours into it.

https://thewoksoflife.com/raw-ginger-scallion-oil/

Originally Posted by ILuvParis (Post 33073261)

https://cimg6.ibsrv.net/gimg/www.fly...2dbc30f7d.jpeg
Savory potato tart. We had it with bacon wrapped pork tenderloin.

Originally Posted by gaobest (Post 33073174)

Calibur cheeseburger Carryout

Originally Posted by braslvr (Post 33073388)

I've seen you mention Calibur a few times, so I had a look at their website...
Looks really good actually. Their fries look fantastic, and grass fed 1/4 lb patties are the way to go. Any thicker is a no-no IMO.
Ooooh. and they have a burger sauce too! Huge plus!
It reminds me of several good burger joints in Humboldt county. I would try it if I was nearby.
Price seems normal for this type of burger.

Originally Posted by cblaisd (Post 33073401)

Grilled steak, grilled asparagus, biscuits (the frozen Pillsbury biscuits are surprisingly decent, although you won't confuse them with scratch ones), orange slices, baked potato, and a couple of Butterfinger bites for dessert.

Originally Posted by ILuvParis (Post 33073261)

https://cimg6.ibsrv.net/gimg/www.fly...2dbc30f7d.jpeg
Savory potato tart. We had it with bacon wrapped pork tenderloin.

Originally Posted by gaobest (Post 33073421)

My family loves Calibur - I last ate there on February 29, 2020 - and I probably had their grilled cheese & fries. I haven’t eaten their food since that time and just fetch carryout for my family. the food is great and I’m just not interested. I don’t know when I last had a cheeseburger - maybe late 2020? FT has spoiled me with my own cooking.

Originally Posted by corky (Post 33073425)

That tart could be on the cover of a food magazine ....beautiful crust.
Is it cheesy inside or what?

Originally Posted by ILuvParis (Post 33073502)

Merci. Crème fraîche, garlic, thyme, nutmeg, salt pepper. Yes, I was quite pleased with the crust.