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Thank you :mug: Mine is something along these lines: http://www.myrecipes.com/recipe/spicy-thai-red-curry-beef Couple of changes: a.) I used skirt steak instead of tenderloin. b.) I routinely substitute Greek yogurt for coconut milk, which (IMHO) has slightly more saturated fat...

Thai-style beef and red curry. Previously I used to buy "stir-fry" beef for this dish, however recently discovered that it tastes WAY better if I get a skirt steak instead and just chop it into small pieces. The mouthfeel is a lot more "steak-ier" (for lack of a better word).

Thai food meets its Vietnamese counterpart! :mug: Tom Yum Goong and Vietnamese fresh rolls. Inside the fresh rolls, replaced rice vermicelli with uncooked soy (i usually parboil it for a minute or so) and it was awesome - crunchy, juicy and delicious.

You may want to remove some of the wort, boil it with the necessary amount of DME to bring the gravity up to your initial target, chill the wort and return it back to the fermenter.

Lovely-looking cider you got there!! :mug: How long did brett take to ferment it out?

Dry Belgian Ale yeast from The Yeast Bay routinely ferments out my saisons to 1.000.

Tandori chicken with saag paneer. Paneer was actually really easy to make - milk + lemon juice + cheese cloth; the final result really beats the store-bought type. No tandor in my house, so the chicken had to be oven-baked.

Baked a beef coulibiac, which SWMBO and I enjoyed with a cream of roasted pumpkin soup. When making the dough, I ran out of all-purpose flour, so had to substitute about 30% with rye flour, which gave the crust a nice rustic taste profile.

Kimchi chigae - quick and easy ;)

Awesome looking dish and beautifully photographed as well!:mug:

Talking about awesome!! delicious-looking stew :tank: (Had to Google "taters" :p)

Thank you :mug: Came out quite nice :ban:

Scallops stir-fried with asparagus and baby corn in black bean sauce.

I would personally use fresh yeast, considering it's a 2-3 month fermentation.

Smoked salmon & goat cheese quiche (pre- & post-baking).

Middle Eastern-spiced lamb stew in a tagine.

Baked pumpkin and zucchini, tossed with mustard and lemon juice dressing, served together with salmon. Sauce for the fish is made up of Greek yogurt, horseradish, garlic & dill.

Curry-marinated cod with tomato & olive salsa.

Sub'ed

Valentine's dinner at home. Hop & sour soup on the right (slightly lighter color than one would get at a restaurant). Steamed fish on the left, topped with pan-fried garlic and coriander, served with a gravy made of light soy sauce, Chinese cooking wine and a bit of rock sugar.