What did you cook or eat today (November 2021)?

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Tuesday was much the same, only in the oven this time.

Wednesday, was last night which was a new recipe to us. Given the volume hubby bought of various vegetables (recipe says 2 collard green leaves) so he bought a twin pack of bok choy and a choy sum, the choy sum alone would actually have met a double recipe quantity without the bok choy (either of them) and given that he had not accounted for what was dying in the salad drawer, I decided to freelance...

I clearly still have a lot of work to do on his portion control. Luckily most of this Is brocolini, bok choy, choy sum and chopped tomatoes. the rest is tofu and sweet potato.

15 minute vegetable curry

15 minute vegetable curry

A quick but very tasty vegan 15 minute curry

it was very nice even if the recipe can only be considered to be a very, very, very very, very, ... rough guide as to what is actually in my version.
 
We went to the pub for drinks last night as they had a buy one get one free offer on - sent via text to locals.

They have an exceptional bistro run by a Korean chef. We had the charcoal roasted chilli marinated chicken thigh fillets topped with melted cheese and served on a sizzling plate.

The rice & sides are gratis and the sides/banchan are all you can eat.

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They provide you a single plastic glove to roll the rice into small balls to go with your meals. People can be amazing skilled at it. I am not.

The scissors are to cut up the chicken thighs into chopstick manageable bites.

The banchan are an intriguing pasta salad that includes quite chunky bits of red apple, pickled daikon, green salad & kimchi.

The rice is seasoned with furikake.

This is my 5th visit and 5th time with the same dish. We buy more dishes if there are a larger group of course but this is plenty for 2-3.
75402
 
Frizz1974 said:
We went to the pub for drinks last night as they had a buy one get one free offer on - sent via text to locals.

They have an exceptional bistro run by a Korean chef. We had the charcoal roasted chilli marinated chicken thigh fillets topped with melted cheese and served on a sizzling plate.

The rice & sides are gratis and the sides/banchan are all you can eat.

View attachment 75399
View attachment 75400
View attachment 75401

They provide you a single plastic glove to roll the rice into small balls to go with your meals. People can be amazing skilled at it. I am not.

The scissors are to cut up the chicken thighs into chopstick manageable bites.

The banchan are an intriguing pasta salad that includes quite chunky bits of red apple, pickled daikon, green salad & kimchi.

The rice is seasoned with furikake.

This is my 5th visit and 5th time with the same dish. We buy more dishes if there are a larger group of course but this is plenty for 2-3. View attachment 75402
Click to expand...

Looks great but the chicken dish doesn't sound or look very Korean. I have to say its the first time I've ever seen scissors as cutlery on a dining table!
 
Morning Glory said:
Looks great but the chicken dish doesn't sound or look very Korean. I have to say its the first time I've ever seen scissors as cutlery on a dining table!
Click to expand...
From the Korean cookery books I have, there is a very strong American influence on Korean street food, and cheese does appear quite often.
 
Morning Glory said:
Looks great but the chicken dish doesn't sound or look very Korean. I have to say its the first time I've ever seen scissors as cutlery on a dining table!
Click to expand...
I'm trying to imagine where the scissors go in a traditional place setting. :whistling:
 
Frizz1974 said:
We went to the pub for drinks last night as they had a buy one get one free offer on - sent via text to locals.

They have an exceptional bistro run by a Korean chef. We had the charcoal roasted chilli marinated chicken thigh fillets topped with melted cheese and served on a sizzling plate.

The rice & sides are gratis and the sides/banchan are all you can eat.

View attachment 75399
View attachment 75400
View attachment 75401

They provide you a single plastic glove to roll the rice into small balls to go with your meals. People can be amazing skilled at it. I am not.

The scissors are to cut up the chicken thighs into chopstick manageable bites.

The banchan are an intriguing pasta salad that includes quite chunky bits of red apple, pickled daikon, green salad & kimchi.

The rice is seasoned with furikake.

This is my 5th visit and 5th time with the same dish. We buy more dishes if there are a larger group of course but this is plenty for 2-3. View attachment 75402
Click to expand...
I saw the scissors and immediately thought "Korean restaurant" haha!
Looks like a delicious meal.
 
Morning Glory said:
Looks great but the chicken dish doesn't sound or look very Korean. I have to say its the first time I've ever seen scissors as cutlery on a dining table!
Click to expand...
Most Korean BBQ places that allow you to grill your own meat they will leave a pair of heavy duty scissors on the table for you to use. If they grill it for you, they will use a scissors and cut up the meat for you. It was funny to see the first time, but as I got used to it I had to admit that it makes so much sense. More people can use a pair of scissors fast, effectively, and safely compared to using a sharp knife and cutting board 😅
 
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