Tortellini and Cabernet tonight
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From a guy who used to work in a liquor store with a dedicated high end wine room. Josh is good stuff.
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That looks awesome mate
Forgot to post this last night. I made Nova Scotia Fish cakes. They are a bit of a pain to make since you have to chill them like 3 times throughout the process, but god damn they are good.
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I’m down with that, they look lush 
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Forgot to post this yesterday, but I technically did eat this today also for dinner. A vegetarian version of Lamen, with broccoli and shitake mushrooms and miso stock.
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Gonna put this here as this guy cracks me up, he’s from north of England and reviews local takeaways on his YouTube channel 
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Decided to try my hand at Japanese curry… and cooking with chopsticks… Let’s say I have a new found respect for those that are proficient at doing so and use them to cook often.
Either way, fairly simple and easy.
I did use brown rice and a red potato, both of which probably aren’t very typical to use, I would imagine.
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Chopsticks to cook is not easy. But they do help make some real good scrambled eggs
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Weather is supposed to be bad this weekend. Since I can’t cook outside, I decided to pull the trigger on an indoor Korean BBQ setup. I didn’t expect it until Sunday, so when my butane stove and grill pan arrived today I had no choice but to cook off some bacon:
Best rule I ever learned to cooking bacon:
“if the bacon is foamy, you’re done homey” - Chef John
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Follow up: I already had the butane cannisters for a torch attachment that I used to finish meat cooked in that sous vide tank in the pics above. Total cost on the stove and grill pan was around $53. I want to say I paid around $3-$4 per butane tank when I bought them and they seem to last a good while, and that included shipping. I’m tabbed out looking for asian supermarkets near me because i want to cook this way as often as I can
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Buddy does the “drain” hole on the skillet cause any issues?
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It’s designed to be used on an open flame like I have above. It hangs over the side so you can angle a dish or whatever you need to catch any drippings. You almost need this specific type stove to allow for that overhang vs. cooking on a normal stove, but there are lots of options without the drain. I was looking for something compatible with the tanks I had most of all.
Edit: i’m a caucasian Polish-American who gets a suburn in the shade, so I’m the furthest thing from an expert on the subject, so if there are better options I’d be open to them. I just love food and saw that this was a common way to replicate Korean BBQ at home. This was my first use with the setup and it’s got me excited for the potential uses
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I prefer cast iron to nonstick, once probably seasoned they’re awesome at holding heat and don’t stick they need to be correctly cleaned though ie no soap…the one I used above is probably too large for your stove it’s oblong and I use it on a conventional gas hob over 2 burners (a hot cooking end and a cooler holding end) Amazon have plenty of cast iron pans and skillets some with handles which might suit your use case 
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I’m probably more insane when it comes to cast iron than I am with headphones. I own just about all the boutique-ZMF equivalent pans, skillets, griddles, and carbon steel I can find and I’d only normally ever consider nonstick for an egg pan. This is 100% intended for the super sticky marinades and sauces KBBQ is known for without sticking and burning. Also reduces smoke too somehow.
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Would guess its the sugar that gets burnt. Korean BBQ is delighful, get the party started with that kim chee soup.
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