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I friggen love it. its easy, and easy. hard to overcook foods in steam. (okay, eggs - don't over cook eggs in steam). food comes out moist. you don't wipe out a kitchen and stove with splattering. I just made what my MIL calls "Chinese Meatloaf". basically a steamed meat cake. in...

Woke up hungry! Had a bag of frozen wontons, so a refrigerator dive was in order. Chicken/pork broth daikon wonton soup!

Tonight. I’m exhausted from two days in a row bass fishing from my kayak. So quick meal. Bahn Xeo!! Vietnamese crepe. Eaten w lettuce wraps. Like pancakes, the first one made is the ugliest:)

Here’s dinner! Steamed pork-ribs w Taro root in black bean and garlic sauce. White rice not shown! Haha

I am eating veggies more. I feel better. Maybe some small piece of fish, but very veggie heavy. I admit it feel better afterwards. Across the board. But meat is YUM! Not sure I could abandon meat. You?

I like raw kale in a salad. Not AS the salad. It needs to be sliced thin. The bitterness is nice juxtaposed with some sweet greens.

Had to many online meetings today to follow up with any kitchen inspirations. A quick green salad with some cheese Arepas.

Dang. I was gonna reach out to your family to see if there were any knives for sale! 🤣

Miso/Sake marinated grilled salmon collar.

cold pizza is fine, but I was asking :what if you want it warm?

I like cold pizza fine. but I was wondering about warming it.

I microwave it just a bit and then toast the slice on cast iron...you?

the pour spout is the part I am considering. looks like a pouring genius

hahaha...didnt realize it was cinco de Mayo. tacos, not Japanese chili pods.

looks like a fun pot, but I don't need one. but fun. I like how you can scoop with it. but my cooking for huge groups is not a thing anymore. any use one? maybe I am just watching too many Japanese cooking vids. hahah.

and since collars are not popular, my local fish monger sells it for $4 a pound. a steal!! my omega fatty stuff is probably okay this morning :D

My favorite part of a salmon is by far the collar. I grilled some last night. Rich, oily, hyper-flavored, unctuous meat. (And zero bones for the most part)

no pics. but I just made corned beef hash for breakfast. it tasted just regular, then I added a big pinch of Chinese 5-spice powder and blew it out of the water. it wasn't enough to slam it..just enough to add that tiny bit of complexity of the warming spices. my wife loved it.

Grilled fish South East Asian style. Basically veggie/herb wraps, with an explosive flavored tamarind dipping sauce.

kicking this to the top so I remember. I might hit that store this weekend.