Thanks!

I obscured the beef patty a little too much. It's a hamburger mixed with onion, oyster sauce, Worcestershire sauce, and panko, seared in a pan. Pan sauce with mushrooms, stock, wine, and soy.

Traditional loco moco is served with rice; we like it better with savory stone ground grits.

Topped (obviously) with a runny egg, and garnished with parsley.
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I'll be wanting to try my hand at that one day soon, looks and sounds killer
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It's a great meal. Mainly a breakfast dish over in Hawaii, but you can find versions of it on dinner menus, too. I usually garnish with green onion, but didn't have any.
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did you pressure cook legs, thighs, and wings whole? bones make stock. not flesh.

dammit man. you can have all the gadets, but ronco doesnt make you chef. i love your enthusiasm, but you dont know `how to cook.
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Never claimed to be a chef, just a better-than-average home cook who likes to play.

Since bones were used, it's stock, but not "pure stock," since meat was involved. Broths don't have the mouthfeel of stock because they don't get the gelatin from bones and joints. After refrigerating, this stuff sets up like meat Jell-O.

Most people making stock leave at least some meat on because you get better flavor. More meat, more robust flavor.

Don't be a douche. Most people use the terms interchangeably anyway.
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I made Ciopino last night for the fam. Clams, mussels, shrimp, and fish in a rich tomato broth made with leeks, celery, garlic, basil, olive oil, and diced maters. It was fantastic
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That looks really good! I love ciopino.
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Thanks, so do I. I usually make it with some crab legs and a half a lobster tail or two, but it's damned good like this and I made the entire pot for $48, which isn't bad.
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Turkey meatballs, spag and marinara last night. I changed the meatballs a little, which the family seemed to enjoyed.
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Did the panade work out, or did you have to scrap it?
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That's actually for my Swedish meatballs, so I haven't tried that yet.
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made some enchiladas with leftover smoked brisket. delish.
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Sausage fest today after hitting up the German neighborhood this morning. Couple German, Hungarian, and snack sausages along with some other goods.



Smoked em for around an hour at 200. Prost y'alles!


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Holy shit.
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My god man. That looks fucking glorious.
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