Now that we're into a couple weeks of Corvfefe what have you been creating in the kitchen?

A girl I work with just brought me steamed pork and chicken dumplings and I shit you not, that's the best dumplings I've ever had. Like next level Michelin star dumplings. She made a black vinegar chili oil sauce to dip them in. I'm gonna need a moment alone.
 
Mrs DCF is on a Thai lettuce wrap kick and I'm lovin it. She's made it twice in the last few weeks.

We had some leftovers from the last couple of days' dinners. So, last night we put pasta on top of a bed of lettuce and spinach and then topped it all off with the meat filling from the Thai wraps.
It was great.

The pasta is what I call Polish pasta because I'd never had it until I met her and her mom made it all of the time. It's a broad flat noodle with farmer's cottage cheese (the dry crumbly stuff, not the soupy stuff in a tub), and salt and pepper.

She also made a carrot cake from scratch the other day.

I'm not losing any weight.
 
Here's a lamb meatball curry I made a couple of weeks ago, was pretty decent.
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Ordered a weber mastertouch as my attempts at using my pizza oven for things it was not designed for have not been entirely satisfactory and my previous cheapo BBQ has disintegrated. Was thinking about a kamado oven but I wanted the portability of the weber. So I'll be smashing that for the foreseeable, and it looks like we might have a week or so of decent weather coming up
 
MonkeyZero said:
A girl I work with just brought me steamed pork and chicken dumplings and I shit you not, that's the best dumplings I've ever had. Like next level Michelin star dumplings. She made a black vinegar chili oil sauce to dip them in. I'm gonna need a moment alone.
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whether you’re already married or not, she’s a keeper
 
Boeuf bourguignon is a favorite, delicious and pretty easy. You just need plenty of time for it to simmer until all those onions break down into a thick, luscious sauce.

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Sidenote, it was delicious if a bit sweet. The recipe used ketchup, next time I'll use hoisin.

Nailed the beef though, Mrs JBJ loves this stuff for takeout but never quite manages to get it the right texture when she does it herself, I got my cleaver out and cut the beef super thin then fried that little bit longer and it was spot on.
 
Tonight I'm doing a beef shank braised with korean flavors with onion and carrot over rice noodles. We'll see if I remember to take pictures.
 
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Marinated the beef shank in Gochujang, soy sauce, sesame oil, mirin, garlic, ginger and oystersauce with some sugar. Seared it off. Sauteed celery, carrot and onion. Rehydrated some porcini mushrooms. Added them. Added the marinade to it and some water, placed the shank on top and braised for about an hour. Soaked the rice noodles in the mushroom water for 30 minutes and then flash boiled them to finish. Topped with Gochujang. Oh and I had 2 small potatoes laying around so I threw them in while it braised.
 
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