Ground chicken in peanut sauce on toast + upgraded in n out spread. Fun lunch. fell asleep for 3 hours afterwards.
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Can’t tell if this genius or an abomination. I’ll give you the benefit of the doubt.
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The chicken part is a very solid asian recipe. I usually have it on rice which is more standard, but its also great with creamy sriracha type sauce.
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You got the recipe for me? I’ll do it so help me God.
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From memory, i’m not great with quantities and play around with it:
Dice ginger, garlic and the white part of a green onion.
Stir fry for a bit
Add 1lbs ground chicken
Salt pepper
Let it crisp for a minute then break it down in the pan
When the chicken is fairly cooked add sauce ingredient straight to the pan:
1 loaded table spoon of peanut butter
2 spoons soy sauce
2 spoon vinegar
Chili flakes (if you like)
A bit of sugar
Stir it around and add water till you get the consistency you like. No more than 1/4 cup probably.
Chopped green onion on top.
Found the real recipe but it’s in Hebrew. Tons of pictures though of every stage (i mean its a very easy recipe obviously):
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Look great. Recipe? (Apologies if you linked it in one of the 1000 posts above.)
Thought I might have posted it before, but it would have been months ago:
Sub home made duck stock for the chicken stock in this instance.
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YouTube is good for showing techniques being done, which can be helpful, but it’s also really good at showing there are lots of ways to achieve the same dish, that for most things the number and amount of ingredients is really flexible. A lot of pre-internet cooking shows showed a counter top full of ingredients for every dish, making everything look over complicated. Watching 3 schlubs make the same dish using different tools and ingredients and having them all look good is pretty liberating.
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Could also trying making it a bone broth if you’ve never tried that before… or finished the whole project… 
I feel like I want some sesame oil in there somewhere, or to top it with toasted sesame seeds
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Tonight was a big hit, and really simple. Reverse seared a couple steaks, topped them with chimichurri (one of my favorite sauces/condiments). Also had a big bag of baby carrots, so I made a really simple and surprisingly good carrot slaw. The hardest part was the julienning.
Carrot slaw was carrots, Dijon mustard, olive oil, red wine vinegar, salt, pepper, and a few green onions.
Apologies for the ugly plates, we really need to run the dishwasher 
These are the backup set we got from my in-laws. Also feel free to make vicious fun of my tile countertops. They are hell to clean. So. Much. Grout.
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Made Indian for the first time in years. Tandoor style chicken (smoked instead of grilled, because we didn’t really have the grilling throughput), saag paneer, grilled naan from scratch.
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Yeah, thats one of the variations.
Other add-on i do with this recipe:
- Fish sauce with the peanut sauce ingredients because i use it with anything.
- Render some bacon before, using some of the fat to fry the vegetables and chicken and crumble the crispy bacon with the chicken
- Chicken stock instead of water to build the sauce
I made it with ground beef but it was too heavy. Works with ground pork tho.
Goddamn Commie!
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this makes me sad and angry. Just lower the prices of the better cuts, fucking idiots
also, people, learn how to cook steaks. I posted that photo to facebook of the steak I made and had 4 people tell me they’d never heard of reverse sear
I made mojo pork sliders with homemade spicy honey and pickled cucumbers. Kings Hawaiian rolls obviously. Delicious.
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Wait…you can use King’s Hawaiian rolls for something other than eating an entire package plain?
Asking for a friend…
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Nadiya show on Netflix is great.
I don’t get the kings love. They are so sweet. It’s off putting in savoury contexts like burgers.