What did you cook or eat today (February 2022)

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Steamed Halibut pieces with Stir fried greens
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I’ve seen 3 to 15 days brining time. I tried 3 days a couple times and found they were flavorless. I have settled on 7 days as it creates a nice ham like flavour and texture and is easy for me to remember. Every Thursday. Lol. These are cooled, cut and then fried.

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Morning Glory said:
Had to look that up - basically it seems its green tea poured over cooked rice (obviously various other savoury ingredients are added). I couldn't spot the rice in yours...what else is in the bowls?
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Basically, it's that -- but oh, so much more. The type of tea changes the flavor as does the rice and how your prepare it.

In the picture, that triangular bit of brown in the center is a broiler toasted onigiri (think rice pressed into a shape, sometimes stuffed with a filling, sometimes mixed with vegetables or brushed with a sauce) and around it are flaked chicken, the fat crisped bits you get when making tempura, and shredded nori with spring onion sprinked on top.

After pouring the green tea (but hojicha [roasted green tea] and genmaicha [green tea with toasted brown rice] work really well chicken) I added wasabi and toasted sesame.

It takes just five minutes to prepare when you have rice and chicken precooked, a super easy lunch.
 
madebyyouandi said:
Basically, it's that -- but oh, so much more. The type of tea changes the flavor as does the rice and how your prepare it.

In the picture, that triangular bit of brown in the center is a broiler toasted onigiri (think rice pressed into a shape, sometimes stuffed with a filling, sometimes mixed with vegetables or brushed with a sauce) and around it are flaked chicken, the fat crisped bits you get when making tempura, and shredded nori with spring onion sprinked on top.

After pouring the green tea (but hojicha [roasted green tea] and genmaicha [green tea with toasted brown rice] work really well chicken) I added wasabi and toasted sesame.

It takes just five minutes to prepare when you have rice and chicken precooked, a super easy lunch.
Click to expand...

Thank you for explaining. It really does sound very delicious.
 
Rocklobster said:
I’ve seen 3 to 15 days brining time. I tried 3 days a couple times and found they were flavorless. I have settled on 7 days as it creates a nice ham like flavour and texture and is easy for me to remember. Every Thursday. Lol. These are cooled, cut and then fried.

View attachment 80729
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Can we see photos of that plated?
That does look like some very gorgeous Hams!
 
kaneohegirlinaz said:
Can we see photos of that plated?
That does look like some very gorgeous Hams!
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They are not actually hams. They come from a different part of the pig. I'm thinking it is more like what we call back bacon or Canadian bacon, but cut thick???

I think what caught me off guard was when Rock referred to them as "chops." My brain was in a different place. It makes more sense to me now.

CD
 
caseydog said:
They are not actually hams. They come from a different part of the pig. I'm thinking it is more like what we call back bacon or Canadian bacon, but cut thick???

I think what caught me off guard was when Rock referred to them as "chops." My brain was in a different place. It makes more sense to me now.

CD
Click to expand...
Yes dear, but they look so beautiful, like a really nice Ham :porky:
 
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