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Homemade gyoza! Both my wife and I like CRAZY amount of garlic & ginger in our gyoza - I am talking a head of garlic and a half a root of ginger in a couple of dozen of dumplings. It comes out really juicy compared to what you get in a Japanese restaurant. Beer & gyoza is indeed a match made...

Ramen with ginger pork meatballs.

Brought back cast-iron takoyaki maker from Japan - trying to make takoyaki balls for the first time. Kinpira burdock (a/k/a gobo) salad on the side.

Haven't posted here in a while... Over-baked chicken and tomatoes.

Love the separate rice "compartment" :mug: What kind of chillies are those?

Quick Monday night soba salad with spinach, kimchi & shrimp.

Light dinner - cumin-sprinkled peaches with a basil leaf, wrapped with prosciutto di Parma.

I should've been more specific - soy sauce, large knob of grated ginger, rice vinegar & finely chopper coriander.

Steak salad with Asian-flavored sauce.

Pasta with eggplant veg sauce.

Baked stuffed Japanese bell peppers with harusame salad on the side.

Homemade gyoza (with the store-bought skin though). Went down very well with HB'ed Kolsch :tank:

Gentlemen, Many thanks for your comments. Ye, the unit is somewhat unprotected if it were to fall; however I am usually fairly careful with my equipment. Will try to do a stability check on it soon; when I was purchasing it, I didn't think about probe replacement exercise. Given that it is a...

Using this guy, loving it: http://hannainst.com/hi11312-halo-bluetooth-ph-probe.html

Brewing a Dubbel: https://www.brewtoad.com/recipes/la-gargouille-dubbel

Korean dish; can't recall the name from the recipe, but it was somewhat akin to Bi Bim Bop.

Finishing the evening with HB'ed FES that was dry-choc'ed on 1lb. of cacao nibs, enjoyed with home-churned Belgian chocolate ice cream. Pure heaven :mug:

Pardon my ignorance, but what are those green hairy thingies next to your fly-fishing reel?

Chilli con carne for Cinco de Mayo :mug:

Ooo, nice!! :mug: I am a huge sucker for cabbage rolls myself, however I typically just stew them for about two hours. Just curious, what is your baking process like, temperature-wise & time-wise? do you also switch on the steam function in the oven?