When you cook daikon, it doesn't smell up the place? When I make carrot cake the whole house just reeks... of course it doesn't help that I add smelly ingredients into it as well...

My wife did it and she'll usually take offence long before I do. I make lo bak kon too and it doesn't smell, but then again I diligently avoid stuff such as dried shrimp (never acquired the taste for it) or salted fish (I'd like to say it's to avoid nasal cancer but I dislike the stuff too)..

We cooked lamb on Tuesday and it was a bust... Tossed it and headed to the pub. So I got a lamb kabob while at trivia to help scratch that itch.

It's the initial steaming that reeks. When I do the pan frying part it's not bad. I use dried shrimp and lup cheong in the initial mix. Sometimes shredded dried scallops as well. But the smell comes from the lo bak. Then stir fry some regular shrimps and chye po into the mix. Top it off with some chili oil and voila... Unfortunately a labour intensive treat.

I've never used salted fish in the mix but now that you have mentioned it, might try it. Thanks for the idea!

What went wrong? Only been making lamb burgers and rack of lamb/lamb chops from such. I have some boney lamb to make sup kambing. Second attempt years ago wasn't good due to incompleteness of the recipe. Still ate it as I will never throw anything away.

https://cimg7.ibsrv.net/gimg/www.fly...866c2d058d.jpg
angel hair with homemade pesto (from freezer).
I am still on soft food. Turns out that lots of soft foods are fattening ....pasta, ice cream, flan, risotto. :eek:

Seared yellowtail tuna, a fish that barely needs any seasoning at all, with garlicky kale and shallots.

We were at a classical guitar concert last night. The artist mentioned Brit Floyd - I’d never heard of them - and recommended their show. He said at this point they’d played far more concerts than the originals.

Broiled salmon and mashed potatoes tonight with a raw vegetable platter.

I think some of these Pink Floyd tribute bands have been around for 30 years. One even played FOR Pink Floyd during the 1989 closing party after the end of their tour :-)
new order / JD tribute bands also have played more than the originals. Mostly because these original bands just haven’t toured as much as one would assume :-)

I don't steam mine (just boil in a wok for lo bak koh) and my wife boiled cubed daikon for the mash. The daikon may be a Japanese cultivar.

It was a cut we hadn't had before -- maybe the equivalent of a rib eye -- that the butcher recommended and it was just too tough and fatty for my taste. (I know lamb is fatty but overall I prefer the leaner cuts of meat.) Mr CE really only cooks/eats lamb to humor me, and he was disappointed with it, too, so an easy decision to toss and head out to dinner.

It could be cooking methodology as well. I shred mine, take a half/third and pulse that even further.... then combine the two with the baby shrimp and chinese sausage. Then steam it (I did say labour intensive)... then when ready to eat, cut it into small chunks and stir fry with shrimp and chye poh... Sprinkle with spring onions and drizzle either chili oil or siracha... At least that's how I like mine if I have to make it myself (vs. the dim sum places). The steaming part is where it causes the whole house to smell. I suspect if I were to boil it, the smell might not be there or might not be too strong. But the texture would definitely be different..

We met extended family at the Wicked Weed brewpub (as opposed to their Funkatorium) for lunch. I had a burger, medium, with lettuce, tomato, onion, pickle and bacon. Fries and a light ale on the side. Dinner was freshly sliced cantaloupe.

Costco has delicious lamb chops and rack of lamb...never fatty or tough.

May also depend on where the lamb is from. We find regional lamb is fattier but has a milder taste (I like the flavour of lamb/mutton, not one to shy away because of it) but is fattier but Australian lamb is leaner but has a stronger taste. Unfortunately no Patagonian lamb where I am.