u/Fabulous_Log844

Picture doesn't quite do it justice, but it was unbelievable. I saw this recipe the other day by the very entertaining and talented u/iamteddykim and I wasn't disappointed.

You salt bake the sweet potatoes, and in the meantime, you mix together ground pork, kimchi, onions, garlic, oyster sauce, soy sauce, and honey. After you add the mixture to the potatoes, top with sour cream and in my case I used green onions.

It was so tasty. But the true Test was my 16-year-old son getting home from cross-country practice and he is usually pretty dead to the world after practice, he kept commenting on how delicious this was.

https://www.reddit.com/r/cookingvideos/s/8fb6VKWUpX

Over the weekend, I did a long cook where I took short ribs, sprinkled them in a binder and Chinese five spice, smoked them for three hours and then into the sous vide for 26 hours in Bachan sauce. Had a fantastic dinner with them.

But for breakfast, leftover short rib, eggs, a tiny bit of cheese, and kimchi. All inside of a Rise n Puff tortilla.

Spectacular!

Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.

I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.

Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.

Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.

I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.

Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.

Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.

I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.

Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.

The shrimp that is in my sautéed green onion, shrimp scramble with salsa Verde has the look of regret… and the look was delicious.

I am so enjoying binge watching Law and Order. I watched it back when I was younger in the 90s and tried to watch every single episode that I could. I would say I have probably seen 97% of all episodes all the way to the very end of the original run. I was so disappointed when they canceled it and I couldn’t get into the reboot. So watching these episodes, seeing the new characters come on, etc. is very enjoyable.

But one of the things that makes me laugh so hard is that there is absolutely no warning or specifics about the picture they are about to show anyone they are questioning. They’re about to show a potential witness or the victims next of kin. They literally just walk up and say “is this your daughter?“ And it’s a dead body. I mean, even if it WASN’T their next of kin, wouldn’t that be jarring to see a picture of a dead person?

But what makes me laugh is that those people recoil, point out the fact that they’re looking at a dead person, and then Lenny is always there for an excellent quip.

My first ex-wife, yeah, I said it, got me for my birthday monthly delivery from Goldbelly who curates various popular and famous restaurant food from around the country and delivers it to your house.

This month Peter Luger Steak House Burgers. Prime Angus burgers. Sous vide for 2 hours, seared in a cast iron pan in avocado oil, Sargento American cheese, Peter Luger Steak House Steak Sauce, sauteed mushrooms and onions, all on a King’s Hawaiian Rolls.

The only pictures missing are of my son taking his first bite and him closing his eyes and and pounding on the table with tasty joy.

My first ex-wife, yeah, I said it, got me, for my birthday, monthly delivery from Goldbelly who curates various popular and famous restaurant food from around the country and delivers it to your house.

This month Peter Luger Steak House Burgers. Prime Angus burgers. Sous vide for 2 hours, seared in a cast iron pan in avocado oil, Sargento American cheese, Peter Luger Steak House Steak Sauce, sauteed mushrooms and onions, all on a King’s Hawaiian Rolls.

The only pictures missing are of my son taking his first bite and him closing his eyes and and pounding on the table with tasty joy.

I’m no stranger to the kitchen and I cook every single day and make normal and exotic meals. But I for some reason never made a barbecue chicken pizza. I love it, but I never thought I had the ingredients. But strangely, I did.

Please note this is a TOTAL bachelor, fast track, shortcut method to making pizza. I had a Boboli thin crust in the house for some reason, Tyson grilled diced chicken that my son and I use for quick salad prep, a bottle of very delicious sugar-free barbecue sauce, fresh red onion, and whole milk mozzarella. So many premade/processed foods in this recipe, more than I usually use, that my ex-wife is rolling over in her grave and she’s not even dead yet. But I went for it.

Threw it together, used the Hamilton Beach Pizza Maker that someone gave me years ago and it turned out seriously spectacular and delicious. I had one piece and I told my son and his friend to have as much as they wanted. I turned around and it was gone in minutes.

Happy Taco Tuesday! I smoked these short ribs dry (meaning I did not put any other sauce on them in the smoker) with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.

Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork. Please give me a little grace. I’m just using the sauce and I’m not the first person to do that with beef.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.

Tacos made with pinto beans, Fire Roasted
Green Salsa, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.

Happy Taco Tuesday! I smoked these short ribs dry with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican, spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.

Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork. Please give me a little grace. I’m just using the sauce and I’m not the first person to do that with beef.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.

Tacos made with pinto beans, Fire Roasted
Green Salsa, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.

Happy Taco Tuesday! I smoked these short ribs dry with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican, spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.

Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.

Tacos made with pinto beans, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.