Bamaman
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Big slab of ham on the grill, fresh buttered corn, french green beans and potato salad.
My wife is a pretty good at baking cakes and pastries. Somehow we both manage to stay slim.
OK........I've attached two photos of recent bibimbap dishes we prepared. Both of them have an assortment of veggies from our garden........usually carrots, onion, kale or chard, red bell pepper, fresh sprouts, and mushrooms (we use oyster mushrooms that we pick wild). And if we have other veggies available (cucumbers, etc), we add those too, along with garlic and ginger. The meat in one of the photos is pork, I believe, and the other one is ribeye. And we add a farm egg to top it off. The egg is raw at first, but the stone bowls are hot, so when you mix up the ingredients at the table, the egg drops down onto the hot bowl and cooks quickly. Oh, and at the bottom of the bowl is sushi rice, which gets a little crispy when you heat the bowls up on top of the stove. If you like, you can add bibimbap sauce, which is made with gochugang (you can buy gochugang, but we usually make our own). Everyone in our family loves bibimbap.........great stuff!
Always better the next day!
Like seeing the Big Green Eggs mentioned a couple of times already. Have some chicken spiedies marinading in the fridge for tonight or tomorrow nights dinner.
So if you are a mushroom hunter, do you ever find and harvest boletus? We occasionally get dishes with them in Europe and the flavor is incredible! Saw fresh whole boletus in the markets there. Only see dried (porcini) in the US.OK........I've attached two photos of recent bibimbap dishes we prepared. Both of them have an assortment of veggies from our garden........usually carrots, onion, kale or chard, red bell pepper, fresh sprouts, and mushrooms (we use oyster mushrooms that we pick wild). And if we have other veggies available (cucumbers, etc), we add those too, along with garlic and ginger. The meat in one of the photos is pork, I believe, and the other one is ribeye. And we add a farm egg to top it off. The egg is raw at first, but the stone bowls are hot, so when you mix up the ingredients at the table, the egg drops down onto the hot bowl and cooks quickly. Oh, and at the bottom of the bowl is sushi rice, which gets a little crispy when you heat the bowls up on top of the stove. If you like, you can add bibimbap sauce, which is made with gochugang (you can buy gochugang, but we usually make our own). Everyone in our family loves bibimbap.........great stuff!
We subscribe to 4 cooking magazines.