What's for dinner tonight ?

We just had some really basic Char siu and vegetables with steamed rice last night. But to spread the meal out we like to hard fry some eggs to go on top. Our whole family loves a really crispy undercarriage with a runny yolk. I enjoy doing them in a big pan, sunny side up, and adding a splash of water and a lid to just set the whites. High heat with plenty of oil. This was a really good batch. View attachment 99076
Those look perfect!
 
Visited an old Friend in Merritt while working up there this past week.
He owns & operates Custom Butchering from the store aptly named "The Local Butcher".
Had him cut me a couple HUGE 1.5 inch thick Ribeye steaks to take home.

Had one of them on the BarBeee just last night:

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Served up with twice baked taters, fresh corn and an uber fine Shiraz:

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Beyond Awesome!!

Cheers
 
With the cold weather and spending a couple days chasing waterfowl I was in need of a pick me up hearty soup. Turned duck leftovers into an udon noodle ginger soup with grouse stock base. Mixed in some garden kale, garlic, bock choy and a couple garden chili peppers for some heat it was a nice rich and salty broth. The base was ruffed grouse stock. If you take the time to pluck and roast your birds they make fantastic stock. Pic of said duck who graced the soup.
 

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