[Clayton SF]

I have the ingredients to make one of these. I don't know which one to make. I am leaning towards the Shaking Beef. What say ye?
 
Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing
 
or
 
Charles Phan's Shaking Beef at The Slanted Door in SF

 

[Pirakaphile]

I can cook when I put the energy forth and have the ingredients right then and there, but I don't often do it, and I'm still learning. Soon as I move out I'll be getting lots of practice.

 

[Clayton SF]

Lunch: Tater Tots smashed and cooked in a waffle iron served with ketchup. Very crispy!
 

 

[PalJoey]

Just back from a party hosted by a Norwegian friend of my dad's, and among the snacks was cured lamb. Chewy, but tasty. I think this is what it was: http://norwaysaga2010.blogspot.co.uk/2010/07/fenalar-better-than-prosciutto-if-you.html

 

[Eee Pee]

Shaking Beef looks great!  Do it.

 

[Pirakaphile]

  Lunch: Tater Tots smashed and cooked in a waffle iron served with ketchup. Very crispy!
 

Excuse me, but that's fecking awesome.

 

[Clayton SF]

  Shaking Beef looks great!  Do it.

 
Did it. Incredible dish. I made a few alterations because I don't have a volcanic wok.
 

 

[Eee Pee]

Looks great. I like how simple it is. And properly beefy. Always a plus when it's beefy.

 

[Tangster]

Breakfast.

 

[Nocturnal310]

have worked part time in kitchen and host dinners for friends and cook a lot for family and friends..
 
will post pics of some stuff i have cooked later.

 

[parbaked]

Did it. Incredible dish. I made a few alterations because I don't have a volcanic wok.


Very nice!
That's $32 at Slanted Door.
We're dining at chez Clayton instead for sure!!

 

[superjawes]

Well this thread looks both delicious and dangerous...subscribed!

(My wife has ~1 hour commute home, so I'm usually the one cooking dinner.)

 

[PalJoey]

Just started the marinade for a beef curry, made (roughly) to Colonel Kenney-Herbert's recipe from 1878, a cook recommended by.the great Elizabeth David.
 
As it is at the moment, it won't be all that hot, but I have some dried chillis I might add when i start the cooking, just to fire it up a tad, without overpowering the other flavours.

 

[lilfatty]

coming from an athletic training background... I've lost count of how many tons (yes tons) of chicken handled, prepared, cooked, and consumed by myself @_@ this doesn't even include what I've made for others. I actually got an interview from Tyson (chicken company) haha... my knowledge of poultry is that of a grandmaster at this point

 

[Pudu]

Dried chili chicken with renkon and bitter melon chips and a side of garlic kailan.