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Steak salad with Asian-flavored dressing - concocted with soy sauce, sesame oil, rice vinegar, sliced ginger and a touch of chilli-garlic sauce. Crimini mushrooms were stir-fried separately and added to the salad.

Tom Yam Goong + Shrimp & Veggie rolls. I usually don't like eating Tom Yam outside, as you always get inedible bits in your mouth that are put there just for flavoring - kaffir leaves, galangal (a/k/a "blue ginger") & lemongrass. So I just bag them - like hops - and take the bag out once the...

I usually find them too sweet as well; however, that sweetness seems to play very nicely against copious amount of garlic that was used in this dish. :mug:

Sauteed garlic shrimp, red onions, lentils & cherry tomatoes served on top of spinach.

Thank you Temptd2! :mug: Cooked udon with minced pork, pan fried with miso & bird's-eye chillies. Served with an egg, scallions & sliced cucumbers.

Yikes... hope it heals soon. I was washing the dishes this weekend, turned around for a second to talk to SWMBO and almost hacked off my finger with the serrated blade from KitchenAid food processor. Blood all over the place..

When I did the starter, i just kept it in the oven for 2 days. Mine goes down to such low temperatures. Ran convection as well for more even heat distribution. I brew on a Braumeister, so just went into manual mode, set the temps to 100F and ran the pump for 24 hours.:mug:

Asian-style roasted pork belly marinated with miso, five-spice & soy sauce.

Was trying to brew this guy's recipe: http://www.homebrewersassociation.org/homebrew-recipe/matts-sour-brown/ Got the wort acidity down to pH of about 4.1 over 24 hours, which I understand is a bit on a higher side for a sour beer. See how it goes. :mug:

Cooked this "yummy-looking" sour starter based on Greek yogurt as a source of lacto. ;-)

Very impressive!! :mug:

Baked Russian-style salmon & onion buns in puff pastry called Rasstegai. The hole on top is part of the design; for extra dose of decadence, you drop in a small piece of butter in there after it's done baking.

Oven-baked porcini & portobello risotto from last night.

Seabass fish stew: a.) Mise en place, as the French would put it. b.) Sautee'ing the veggies. c.) Final product.

Baked lamb chops with salsa verde.

Brewing a Belgian Blonde with Dry Belgian Ale yeast from Yeast Bay. Haven't used it before, quite excited.

Amazing build. Sub'bed

http://cooking.nytimes.com/recipes/4304-spicy-sichuan-noodles

Sichuan spicy noodles (cooked after a 10.5 km / 6.5 mile run). Key ingredient is the sichuan pepper, which provides unique spicyness to the dish.

Lovely piece of meat! :mug: How long does the entire process take? Any recipes that you can recommend? :tank: