how many of you guys cook???

[ProtegeManiac]

Bravo!!

Also did cacio e pepe this week and I'm running out of Pecorino

 

[soundguyz]

i've been super into stir frying beef and broccoli recently. But normally meal prep giant batches

 

[ochildrift]

Yes, I do cook

 

[Green Golden Retriver]

Also did cacio e pepe this week and I'm running out of Pecorino

My brother just made similiar dish two nights ago but with fat pasta

 

[ProtegeManiac]

My brother just made similiar dish two nights ago but with fat pasta

I ran out of Spag #5 and Buccatini's even harder to come by, and my city's been under lockdown and relaxed lockdown measures for 200days this week.

Hell halfway there I started this year's batch of guanciale and I've almost eaten all of that, still no freaking buccatini in stores within a 10km radius.

 

[Green Golden Retriver]

I ran out of Spag #5 and Buccatini's even harder to come by, and my city's been under lockdown and relaxed lockdown measures for 200days this week.

Hell halfway there I started this year's batch of guanciale and I've almost eaten all of that, still no freaking buccatini in stores within a 10km radius.

I hope your lockdown situation get better soon

 

[ProtegeManiac]

I hope your lockdown situation get better soon

I hope so but I'm not getting my hopes up with the sort that 16,600,000 elected in 2016 and 2019.

They even just required contactless payments through public transpo and purchased the system from the pass card provided for the rail transport network...but made them do a new card that can't be used with the trains. Two new cards for two different modes of transport.

It's like nobody stopped to think this is the best time to consolidate everything into a single system what with contactless payment being the priority.

 

[Green Golden Retriver]

I hope so but I'm not getting my hopes up with the sort that 16,600,000 elected in 2016 and 2019.

They even just required contactless payments through public transpo and purchased the system from the pass card provided for the rail transport network...but made them do a new card that can't be used with the trains. Two new cards for two different modes of transport.

It's like nobody stopped to think this is the best time to consolidate everything into a single system what with contactless payment being the priority.

Thailand is not doing well too. Although we have less Covid cases but our economy is in a depression ><

 

[ProtegeManiac]

Another batch of guanciale.
https://www.instagram.com/p/CGHEZPeHTl1/?utm_source=ig_web_copy_link

Thailand is not doing well too. Although we have less Covid cases but our economy is in a depression ><

Ours is the worst performing right now and jobless rate I think has doubled. That's not even counting the underemployed who are on their basic salary but have to blow more money on still slow internet or really just had their income docked or can't make commissions off sales.

Pork prices have gone up 20% too, although at least I can still get what I need for now.

 

[ProtegeManiac]

Whipped up some Kitakata shoyu ramen

https://www.instagram.com/p/CGpdvTDHVWp/?utm_source=ig_web_copy_link

 

[ekfc63]

Family favorite Ginger Dungeness Crab with Noodles (the kids like it with lots of sauce to flavour the noodles). Maybe I could have wiped down the edges of the plate for optimal presentation!)

Miso Sablefish a la Nobu

Fancy dinner party appetizer of Crab and Scallops with Uni Sauce

Chicken Chasseur for a Dinner Party

Chinese comfort food - Red Braised Pork Belly. Usually eaten with lots of plain rice

Lobster Ravioli

Iles Flottantes

 

[Hubs77]

Also did cacio e pepe this week and I'm running out of Pecorino

Heck yea. This is such a simple dish but never fails to impress folks when I make it.

 

[gleanfont]

No doubt and no question - Guys cook the best!

 

[ProtegeManiac]

Made paella "Valenciana" last week.

https://www.instagram.com/p/CG7RTC6H9On/?utm_source=ig_web_copy_link

 

[ProtegeManiac]

Made carnitas for tomorrow but used spare tonkotsu paitan broth and niboshi shoyu tare to confit the pork shoulder chunks.