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All aspects of gemming for avoidance and "gemming for threat" have been covered in these forums by some of the best and brightest people.
EHP vs avoidance discussion should be dead already. We gear for EHP to take the hits that are NOT avoided. Our healers also follow this for healing. Healers do NOT wait for you to take a hit they just spam heals on you. It's the way things work right now.
Having said that i'd like to offer you a challenge. Gather your healers and tell them to only heal you when you need it because you are going to be gemming nothing but avoidance. If they are crazy enough to agree, go tank a a hard hitting boss like festergut in 25man. make sure that the amount that the healers healed you was as close to the amount of damage you took. Just about ANY tank here worth anything will pretty much guarantee that your survival will be in serious jeopardy.
Now if you just want to get farm bosses down faster, that i completely understandable. On tank tank swaping boss simply trade a tank for a dps. I.E. marrowgar use 2 well geared tanks gearing for EH; dreamwalker: have the dps get down the adds faster and have the rogues and hunters MD/ ToT the aboms to you.
As the above poster stated please use spell checker and proper grammer. It makes a big difference on your credibility.
In closing EHP has been proven to be the best by far.
http://www.tankspot.com/showthread.p...king-mechanics) Please read this thread.
All aspects of gemming for avoidance and "gemming for threat" have been covered in these forums by some of the best and brightest people.
You're right, at the 30% buff most of ICC is quite easy for some people, and it's pushed HP humbers to huge totals, making it "less necessary" to stack stam for some encounters. However, rather than regemming tank gear for strength, you could always substitute some DPS gear or trinkets if you're looking for a DPS/threat boost. You'll still want that tank gear gemmed up for stam when it comes to a progression fight, which is any encounter that your raid hasn't killed or has trouble with. Unless you've killed HM LK on 25 man, there are still difficult encounters left in the game for you, and gemming/gearing/enchnating for strength, defense, or avoidace will be less than optimal for these encounters.
Your "seat of the pants" observations about an endless rage flask having any noticeable effect on your threat is purely placebo effect. Yes, numerically it would have made a small difference, but nothing on the order of anything more than 1 or 2%. Even with the 30% buff to dps, which effects tank damage too, therefore also boosting tank threat by 30%, threat should not be any issue for a tank past the first few seconds of a pull. In those first few seconds if a DPS gets a crit streak while one or more of your attacks is parried/dodged or misses, there is a chance that dps will overtake you. We can make up for this in one of two ways, either have a hunter or rogue use their threat redirection abilites at the start, or have your DPS wait 5-10 seconds before starting to deal damage. The sustained TPS of a tank fully set up for EH and executing a good rotation is going to be higher than the sustained TPS of any dps who is making intelligent use of their threat reduction cooldowns. Assuming roughly equal levels of gear between the tank and dps, If threat is an issue it is due to a poorly executed rotation, not due to a lack of hit, expertise, or strength.
Now, if you outgear a "farm" encounter, wear whatever you like. I'm tanking many HM 10 and few HM 25s with some ret gear. Not because it's needed for threat, I'd be miles ahead anyway, I do it to increase my personal dps for something fun to do. However, when we get to encounters my raid still finds somewhat difficult like sindy or putricide on 25HM, I'm going to throw my proper tanking gear on, all gemmed and enchanted for EH. Our "progression" at this point is 25 man HM LK. Sure this boss has been killed long ago by "better" raids, some even with the buff turned off, but that doesn't mean it's not difficult for my raid. Given that LK can hit for 40K at the later stages of phase 1, stacking EH (stam and armor) is the only way to survive not being two-shot. There isn't enough avoidance stats available through gear, gems or enchants to get anwhere close to enough avoidance to remove the chances of multple hits in a row, nevemind trying to gear to make two in a row impossible.
Your initial post was very confrontational, some of your wording was confusing, leading to some being unsure of what you're trying to get at. I think we see now that you're basically saying "if I'm not worried abou dying why do I keep stacking stam, and why does the community keep telling tanks to stack stam". You have to realize that not every raid is your raid. Many people play this game at many skill levels. Even at a 30% buff, normal modes are challenging for some players/raids. When a "new" tank comes here and asks for advice because he's dying on Marrowgar, we're going to tell him how to gear for EH. Should it be necessary? No, but for his raid it may be. Guides written and advice given here are always with the assumption that the tank asking for advice or doing the research is having a problem with survivability, because they probably wouldn't be here looking/asking if they were facerolling their way through ICC. If you are clearing ICC with ease and your survival is never at issue, well that's good for you, gem and enchant how you like. For everyone else that comes here because they were dying to X boss while gemming for parry/dodge, and enchanting for defense when they're already well past uncrittable, we're going to educate them on the benefits of gearing for EH.
this is wrong.. i agree on hit and expertise to a degree.. but with a 30% buff, where dps can hit 17k on some fights, and 60k on trash, shield block value for a warrior, or str, or even crit gives a much greater advantage then an additional 15 stam.
as for your saying all aspects of jemming ahve been covered.. show me 1 forum that someone like whitetooth is discussing avoidance or threat post a 25% buff..
you cant compare icc with zero buff, and icc with a 30% buff thought the machaniccs are the same and the fights are challanging, its a completly different raid demographic.
I move to suggest that if threat is an issue it's because you don't have a rogue or hunter and your dps does a ton of damage. Also I suspect that a Flask of Endless Rage would make a pretty big effect on your threat, about as much as gaining 90 strength would.
Edit: I'm pretty sure just about everyone who has ever said "threat is a non issue" has been a person with a rogue in their raid comp. You probably have one too, and if you are having threat problems they probably suck at being a rogue. If you don't that's why you're probably seeing the threat problem that most people don't see.
this was a great post.. thankyou..
Im pretty sure the effect of the rage flask wasnt a placebo effect. you mention your a paladin. I dont need to go into the differences between spell threat and phyisical threat, but every threat gen ability i use is based on attackpower and scales even more so if I crit. with the way str and ap scale for prot warriors, I belive if you plug in the addition to one of the spreadsheets linked previously on this thread, you will see where im comming from. If i didnt have rage flask, tricks, misdirects, or vigilence, theres a good chance i would have lost aggro to a 15k dk on the surfang fight. Also, my rotation is exactly as directed by one of the spreedsheets here on tankspot, and I can say with confidence that i nail it all every fight. As someone who is team orriented, id much rather see tricks or histeria or any raid support possible go to someone other then myself for the sake of holding aggro. Personally, id like to be less raid dependent when it comes to aggro situations.
I sapose at the time i posted this thread, i was pretty upset. because though i can have this conversations here and make some sort of progress, that is not always the case in the general wow community. probily due in part to the fact that conversations like this rarly take place.
for the people reading this forum that really do put a LOT of time into providing us all with the finest information the game can offer, I wonder if it would be to much to ask for an updated review of icc conditions? Personally, id like to have a well "ballanced" tank set where my avoidence is inline with taking advantage of optimum deminishing returns, maxiumize threat output, and keep ehp within acceptable boundries by even the most avid ehp supporters. I think I might even make the attempt at doing so. This in my oppinion is a far more respectable approach then swaping in dps trinkets on a 25 bloodqueen fight
Last edited by praetoria; 08-15-2010 at 10:22 AM.
very possible... But at the same time, the top raid guilds I know of have dps hitting wild numbers when the right dps are getting full raid support instead of the tank. granted, in Hi threat situations, dk and paladin tanks are most often used but as a warrior im compeating with them if i want a spot on a solid raid team
I am used to 25man HM ICC and our tank gets exactly 1 MD at the start and has to do it with his Vigilance. Considering he is using a non-optimal threat rotation, the only person topping that is our Fury Warrior with Shadowmourne (spamming Heroic Strike for the DPS ofc).
Threat should not be an issue if you can useyour abilities correctly and DPS have a brain they use (other than for pressing 3 buttons over and over and over again)
Mists of Pandaria Protection Warrior SpreadsheetOriginally Posted by Ion
Warlords of Draenor One Minute Field Guides
You won't see an updated guide for 30% buff because it's just a static multiplier to everything. For a progression oriented guild stam is still the way to go. Avoidance is still good, and doing more threat is still good, but from a healer perspective it's just way easier on them if you have as big of a health pool as you can. Tricks was designed for tanks. It's nice to have the rogues doing a little tricks triangle for their dps increase, but it's not as valuable as the increase to threat that you get from it. Now, once you are well ahead of everyone (which is probably just one tricks cooldown if you have 2 rogues) they should be able to tricks each other just fine for probably most of the fight.
Keep in mind that a rogue that is doing 15k dps only actually sees about 500dps increased because of the uptime of tricks. If the warlock/mage/rogue/dpswarrior/anythingdps has to pause for a moment even because he's worried about pulling threat you just lost way more raid dps than you'd have gained by tricksing the other dps.
I belive everything your saying about your raid group, but in the same token we have had 2 or 3 ppl here say threat is the most common concern in current icc content. Again, i use the exact rotation suggested on one of the spreadsheets linked previously in this forum and im not sloppy with it.
I ran 25 yesterday with several hm's, and even teh paladin had to use a dps trinket on several fights. So i have to suggest that what your saying is generally inncorrect. Unless your tanks are getting more raid support then mentioned, which then the story holds up, but then also your missing the point of the thread at this point
I don't think so. I run 4 different gear sets right now, one being a trash threat set. It makes a difference simply because I can hit harder while changing targets. I can hold my targets off of fury warriors and paladins without issue.granted, in Hi threat situations, dk and paladin tanks are most often used but as a warrior im compeating with them if i want a spot on a solid raid team
Single target- nobody can touch my threat in my survival gear. It's all about knowing your rotation, how much threat your abilities do, and who needs vigilance.
If you don't have multiple gear sets in ICC, you aren't maximizing your threat/survivability. Some fights favour certain gear sets, and trash needs a threat set, especially when your DPS are hitting crazy numbers. This point has been beaten to death and is generally agreed on.
EH is the way to gear for progression content (content you have not done before), that is really all there is to say about it. Farm content you can gear however you want.
One thing I see is that you referred to a 'hard cap' for defence at 102.4% avoidance (which is NOT a hardcap). This is unattainable with current gear in ICC due to the Chill of the Throne debuff. It is not a hardcap, and requires an understanding of the combat table to know exactly what it means and how you gear for it. To get to 102.4% avoidance, you do not stack defense only, it is a very specific gear set, and a list of the pieces required can be found on the site.
RNGesus - Saving you unreliably since BC.
as for a trash set, i ahve one too.. very effective.. i pull 5-7k in heroic dungons and a little more on icc trash ( in multi target situations)
as for no one touching your threat in survival gear, I havent heard of warriors being in such command of threat since toc patch. I know my abilities. i use the standard rotations. i use vigilance. I would like a paladin or dk tank to link they're toon and confirm this. its the first im hearing of it, and other then hear on tankspot, no one i know in game between both servers i play in has ever suggested a warrior tops a dk on single target tps. maybe, just maybe a paladin if they are bad and your in a threat race for aggro for a sustained period of time without using taunts. but most situations dont allow for a threat fight to last that long.
as for the hard cap as it is most often refered to, Im aware of the icc debuff, but i didnt even know it was achivable with any gear set.. id like to see the set your refering to. spicificly, i was quoting that 102.4 % as a reference to give a better idea of what i was talking about. furthermore, I started this thread questioning the lack of use of support thresholds between the 540 soft cap, and the 102.4% cap. I never said hard cap was possible, i honestly had no idea it was. if i did i would have used that in the argurment of avoid vs ehp months ago. (LOL) I did make a reference for example to 9% miss. (or hit, which ever term u prefer) and could not understand why this isnt activly used as a benchmark given the current gear most tanks have axcess to


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Transfer from Ubud to South Bali with a private vehicle and English speaking guide.
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We've got a 10 man raid team with a prot and holy paladin on most nights. Our main trouble so far has been the length of fight, with us being unable to recover from a mistake late in the try. I've seen multiple posters here recommend starting the paladin team on Nezir and using divine protection to wipe the debuffs for the first ultimate. We did that, but they were concerned about Nezir's Sleet Storm lasting 15 seconds, well over the 8 second immunity bubble.
As a result, West platform's dps was coming over every time, including the first, to help eat that damage with the paladins. They would then return to West. We could get a lot more dps on Anshal if everyone stayed put for the first ultimate, but I'm unsure what Sleet Storm can do to 2 people without debuffs over 7-8 seconds.
Wowhead lists the ability as doing 28500 to 31500 every second for 15 seconds, divided amongst all targets. Can we safely keep dps burning on West for the first ultimate and speed this encounter along, or is it safest to split the damage everytime? Thanks for the clarification.


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I personaly think it's good certain classes have a small bonus in specific situations. It opens doors, aslong the other classes can still do it aswell.
I have seen a warrior being MT at 3D so what's the issue if DK's and Druids had it a little easier? No guild would replace a good warrior MT because he's less advisable in 1 or 2 encounters out of 50.
Where is the fun if regarldess of what class you play you can do exacly the same thing? Surely not all guilds may have the 4 tanking classes avaiable but that's why all classes are currently suitable to do the job, just one class is better here and another is better there.. but all can do it - maybe a bit more equalize is needed like you said. I like to play WoW because of the diversity it allows. I don't want to be «another tank».


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What are your holiday pet peeves? Post a comment in this story, comment on WTOP's Facebook Page or use #WTOP on Twitter.
WASHINGTON - The holiday season is associated with cheer, family and, of course, stress.
In a nationally representative survey, Consumer Reports asked 1,100 adults about their most dreaded holiday events.
Women in particular feared gaining weight - 47 percent compared with 34 percent of men for an average of 41 percent.
But weight gain wasn't at the top of the gripe list. It came in second. Crowds and long lines took the No. 1 slot. Aggressive, thoughtless drivers in parking lots came in third at 40 percent.
But, Consumer Reports says even with fears and annoyances, 64 percent said they liked the season and are in the spirit. They'd just like things to slow down.
Take a look at the full list:
- Crowds, long lines: 58 percent
- Weight gain: 41 percent
- Aggressive, thoughtless driving in parking lots: 40 percent
- Getting into debt: 30 percent
- Gift shopping: 20 percent
- Seasonal music: 14 percent
- Disappointing gifts: 13 percent
- Seeing certain relatives: 12 percent
- Traveling: 10 percent
- Having to attend holiday parties, gatherings or events: 9 percent
- Having to be nice: 4 percent
- Holiday tipping: 3 percent
Consumer Reports allowed those surveyed to offer more than one response, so the total exceeds 100 percent.
WTOP's David Burd contributed to this report. Follow @DavidBurdWTOP and @WTOP on Twitter.
(Copyright 2012 by WTOP. All Rights Reserved.)


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Written by Karen Gellender, firstname.lastname@example.com Friday, 15 March 2013 00:00
The turbulent redistricting process in Nassau County came to an end last week with a party line vote approving a map drawn up by the Republican majority, But the strong possibility of a lawsuit by those opposed to the new map looms.
Republican legislators were booed by members of the audience as they voted for the GOP map. Critics of the map had held out hope that Legislator Denise Ford, who had voted against a similar Republican map in 2011, would vote against her caucus, but she voted with the majority. The map passed 10-9.
Initially, the legislature planned to vote on the map on Feb. 26, but after a record-breaking 12-hour session, featuring hours of impassioned testimony from residents from all over the county who oppose the map, they instead pushed back the vote to March 5, the legal deadline.
During the interim, two changes residents had requested were made: the return of Legislator Dave Denenberg's house to his District 19 (though his neighbors on the same street, as he noted, are still left out), and the community of Jericho Gardens was returned to District Two. However, the primary criticism of the map—that it divides communities like the Five Towns, Roslyn, Elmont, and many more between multiple districts, and utilizes oddly-shaped, non-contiguous districts—were not addressed.
Denenberg was one of the most vocal in his disdain for the map. "It is clear this has been a desperate attempt to carve 12 Republican districts in a county that is no longer Republican; the result is a dilution of the minority community, the result is a District 14 like a snake with its head disjointed, a Five Towns which has become the 1.25 Towns, and in Roslyn, I defy anyone to know who their legislator will be," he said. He did, however, thank Ford for spearheading the effort to restore his house to his own district.
Democratic Legislator Wayne Wink, who was also not shy in voicing his disapproval, accused the Republicans of "Crocodile Tears" when several claimed they were voting for the map with some misgivings, but were not specific as to what those misgivings were and what they intended to do about them.
Now everyone's attention is focused on the legal battle that will likely begin shortly (barring a highly unlikely veto of the map from the County Executive.) Civil Rights attorney Fred Brewington, a frequent speaker at the hearings, has stated there are grounds for a lawsuit against the Republicans for several reasons: the map is non-contiguous, and may be in violation of both the Voting Rights Act and several Supreme Court decisions, including Reno Vs. Shaw. Other concerns raised by lawyers who spoke at the hearings included the fact that since no public workshop meetings of the Temporary Redistricting Advisory Commission were held, the county may be in violation of the Open Meetings Law. Commission Chair Frank Moroney's claim that there was no written communication between the Republican majority and Skyline Demographics, the company that created the map, has frequently been cited as an oddity in today's age of copious digital documentation, and could come under legal scrutiny.
In general, everyone present talked about a lawsuit against the Republican majority as a foregone conclusion, residents and legislators alike. Minority Leader Kevan Abrahams told those who were upset by the day's vote to gear up and get ready.
"Go home and eat your Wheaties, take your vitamins…this fight is not over."


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Interesting. I had never thought of Reckoning as actually increasing damage taken.
posted an interesting reply in the Tankadin thread, mentioning the increase in damage taken, because of Parries due to reckoning. Since I had some time on my hands, I decided to figure out increase in number of Parries.
There are two major subjective variables with this math: Avoidance and Weaponspeed. The first is important, because it dictates how often you get hit and therefore how often reckoning would Proc. The latter is important, because it's related to how many chances the boss has to parry and how many recokning charges get used. I have assumed, after looking around a few TC sites, that the chance to have an attack parried is 5% (I'm not confident about this number, if someone has some propper data, It'd be more than happy to change my equations).
For this, I'll be using my gears numbers. Against a level 73 boss, fully buffed, I have 45% avoidance, 55% block (after .6% has been removed from each due to the level difference). I'm also using [item]Continuum Blade[/item] which has a weaponspeed of 1.8s.
My avoidance gives me a 55% chance to take damage, and therefore a 5.5% chance for Reckoning to proc on each strike made by the boss. Most mobs have an attackspeed of 2.0s. This means, I'll have a reckoning proc, just over every 36s (2s/5.5%=36.36s). Since I'm using a relatively quick weapon, I'll use all 4 reckoning charges. Since there's a 5% chance to have an attack parried, I'll have one extra attack parried, on average, every 90seconds than if I didn't have Reckoning.
A general formula:
T is Time between Reckoning incudced Parries
A is Total Avoidance (Miss+Parry+Block, adjusted for a level 73mob)
W is your weapon's speed.
Important Note: if W<2, then assmue that (((W*4)-8)/W)=4
Just as a side note, this is pure therorycraft, and cannot be truely applied to any 'real' situation. It's merely insight into an ability, that we didn't have before. Also, I cannot give an actual damage increase value, as that relies upon how much the parry speeds up the attack (Yet to see any concrete numbers on this) and how much damage the boss actually does.
Interesting. I had never thought of Reckoning as actually increasing damage taken.
Hrm, i never realized that by tossing up more attacks against the boss, we increase their parry instances. So why is this new? Did reckoning get changed again?
Ahh, i gotcha. haste weapons are good for threat tools, but for mitigation of course they already are at a loss because of lack of tanking stats, let alone the fact it brings up more parries =P
I try to tell people this but they don't listen and dps from all over the mob lol. I just stop doing specials and let them aggro/die XD
If I was dps i'd reply: "but you're ass is so much better!"
;P oh, the fun we'd have if we were all on 1 server eh? ;P
Just as a note, I mentioned that this is purely TC and has no pratical application. This is true. It's also the reason why you can't rely on Avoidance to save you. Sure, with a large enough sample size, you'll get values extremely close to the ones provided by this math. And even then, the samples wouldn't be a static value, there would be times where a large period goes between Reckoning Induced Parries, or a very short period.
I'll go through and explain what I'm doing in each part of the equation.
It'll be easier if I change it into its indivdual parts, so the equation becomes:
'n' is the period between attacks. As far as I'm aware, bossmobs have a 2.0 attack speed. Also, bosses may have special attacks, but for the sake of simplicity, I left that out.
'x' is the probability that an attack will trigger a Reckoning proc. It's important to note, that 100%=1, not 100. So, 45% avoidance gives a value of .055, not 5.5.
'y' is the number of attacks needed to have an attack parried. As I said in my first post, I wasn't able to find stable numbers for Parry rate, so I used 5%. This value is y=1/[BossParry].
'z' is the average number of extra attacks generated by Reckoning. Just make sure that if (W*4)-8 is negative, you use the value z=4.
I hope that offered some extra insight into this.
Kinda off-topic (still relating to tanking and parries).
Death Knights. One of the things said about them is they can Dual Wield and tank. Thinking about it in the sense of parries, the more you attack the more the mob parries, etc. This would mean that for a tanking Death Knight, DWing would be a bad thing since it would mean a significant increase in the chance to be parried. In fact, since they can tank with a 2H which will be a slow attack speed, it stands to reason that 2H would be the best for tanking since it would minimize parries thus minimizing incoming damage increases from parrying. Minor note: This would be a mostly non-issue outside of raiding, due to the relatively minor increase in damage a parry or two would give, compared to the type of damage some raid bosses do.


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What Did You Cook Today? Part 2
- kattyeyes Dec 12, 2011 04:32 AM
The fun and photos continue from here http://chowhound.chow.com/topics/811917 to here! I'll get us started this time with last night's feast--new idea for me--beer-braised chicken with coarse-ground mustard mashed red potatoes. Damn, Abita's pecan harvest beer makes a FINE gravy! And how did I hit enter without the pic...brb! Meantime, what did YOU cook today?
re: kattyeyes
This also - DELICIOUS. LOL @ the crinkle cut carrots. :)
Powered by a couple of tasty Martinis, I rummaged around our pantry and 'fridge to come up with what I'll call a Bread And Beef Casserole. Browned up some ground beef, adding condensed Golden Mushroom soup to the mix at the end. Mixed up some Jiffy Mix as the platform for the beef. Stabilized the Jiffy Mix in the oven for about 12 minutes, then added the beef and topped the invention with sharp Cheddar and Mozz. This is how it turned out. Tasty and filling!
re: RedTop
It's a cold day where I am. This sounds perfect for today.
re: kattyeyes
Just the bacon, or some sugar/brown sugar as well?
re: inaplasticcup
I dredge in brown sugar first. You can add white pepper/black pepper whatever else if you wish, but I just like the SUGAH!
re: kattyeyes
I'm afraid my family would become addicted if I ever start them on that crack.
re: kattyeyes
oh man that looks good katty!! whenever i see canadian bacon here it's the round stuff, and with almost no fat! phooey on that.
re: mariacarmen
OOPS, both you and nomadchowwoman--your eyes are playin' tricks on you--that's Vermont bacon CANDIED...not Canadian. ;) I am all about original, fatty bacon! And this stuff from VT is deee-lish, deee-lightful!
re: kattyeyes
ohhhhhhhhhhhhhh! got it. looks it!
re: kattyeyes
Totally missed that that was Canadian bacon, ke. Looks so much better than the round stuff to which mc refers!
Now that changes things--b/c canadian bacon is good for us, right?
Nom nom indeed. : )
re: nomadchowwoman
See above. I'm not much a fan of the round stuff--unless it's pancetta, and that's another story!
Ok. So not exactly today, but a couple of choice meals from the past couple of weeks.
1) Pho tai (rare beef pho)
2) A spicy poke rice bowl with the addition of fresh uni from the farmers market
I love uni. So much. :)
re: inaplasticcup
Ah, yer killin' me! Pho tai is my fave pho. I always go out for it, however--have never made it at home as I have it in my head it would be a pain-in-the-ass endeavor. If it's not, tell me where I can find your recipe, please! Or if it's in a place you can't mention here, please message me. My addy is in my profile. Many thank yous! :) Oh, and as a bonus, you can have my portion of the uni. HA HA!
re: kattyeyes
Deal. I will keep that extra uni serving for myself!
Here's a cut and paste job from a little cookalong dealie I did over on G+ about a week ago. Made quite a few posts about the process, so I'll message those to you. :)
And now for the broth recipe...
PHO is basically prepared in three parts:
1) Preparation of the broth.
2) Preparation of the protein. (Which, depending on the type of pho, may also be partially handled in the first part.)
3) Preparation of the accompaniments and noodles.
The most time consuming part of the process is making a good broth. Traditionally, pho broth is made with roasted bone stock, which is simmered for hours before seasoning. But for this first Cookalong go around, I decided to take a happy medium approach between old school roasted bone stock and just using canned stock, by starting off with a quick chicken stock made of bone-in, skin-on chicken, (enhanced by a few of the rare beef steak trimmings) which still results in a flavorful and full-bodied stock to use as a base for the broth.
And don't let anyone tell you it's not "authentic" or that it's "never" done this way. Of course it's done this way by home cooks everywhere. We adapt to use what works or what's available, and there is certainly nothing inauthentic about using chicken stock in Vietnamese cuisine. Hell, my mom makes it with pork bones if that's what she's got handy.
And because I wanted to take a slightly quicker approach, I chose to make pho tai, or rare beef pho, because it doesn't involve the slow (and LONG) cooking process of using flank, tripe, or oxtail, all cuts of meat typically found in various styles of beef pho.
(Slightly Faster Than Your Average)
Serves 4
This part of the process takes about 2 hours total, but most of it is just wait time - waiting while the stock is simmering, and waiting while the aromatics roast. But the good news is they can be done simultaneously. :)
- 16 cups cold water
- 2.5 to 3 pounds bone-in, skin-on chicken (thighs or backs are good), rinsed
- 1 whole large white or yellow onion, UNpeeled, cut in half
- 1 whole head of garlic intact
- 1 4-inch segment of fresh ginger root
- 2 whole star anise
- 1 4-inch cinnamon stick
- ¼ cup fish sauce (I use Three Crabs or Tiparos)
- 1 Tablespoon sugar (plus more to adjust seasoning)
- 1 teaspoon kosher salt (plus more to adjust seasoning)
1) Put the chicken and 16 cups of water into a stock pot, uncovered on medium high heat and wait for the stock to come to a gentle boil. This should take 20 to 25 minutes. When the stock comes to a gentle boil, reduce the heat to low and let the stock simmer (you should see very little movement below the surface of the water) for 1 hour, uncovered.
2) While the stock is coming up to a boil, preheat your oven to 425F for at least 10 minutes, then place your onion, ginger, and garlic in a foil-lined oven safe dish, and roast for 40 minutes total. After 30 minutes, add in the star anise and cinnamon, and let them roast (or bloom) along with the other aromatics for 10 minutes. After the 40 minutes, remove all the aromatics from the oven and let them cool while you're waiting for the stock to finish.
3) After the stock has simmered for 1 hour on low, remove the chicken from the stockpot, and pour the stock through a china cap or strainer into another large pot or mixing bowl (if you only have one pot that will fit all the liquid).I f the strainer is really porous, you might want to line it with a single layer of paper towel to get a cleaner broth. At this point, your 16 cups of water should have reduced to about 12 cups of stock.
4) Put the strained stock back into a clean stock pot and add all the roasted aromatics along with ¼ cup fish sauce, 1 Tablespoon sugar, and 1 teaspoon of kosher salt. Bring the now seasoned broth to a gentle boil on medium high heat (this shouldn't take too long - maybe 5 to 7 minutes tops), and then reduce the heat to low and simmer for another 20 minutes or so. This is when your whole house starts smelling like a deliciously inviting bowl of pho...
5) At this point, you can adjust the seasoning. Maybe a little more salt if needed, probably a little more sugar - the onions aren't that sweet this time of year - and maybe a dash more fish sauce if you want a little more umami to the broth. Remember that while you don't want the broth to be salty, you do want to compensate for the fact that the noodles and the meat will dilute the salt levels ever so slightly. BUT, you also want to keep in mind that if you add sriracha and/or Hoisin, you'll ratchet the saltiness back up a bit.
And make sure when you taste the broth to adjust seasoning that it's lukewarm. It's hard to detect the levels of seasoning when the broth is really hot.
re: inaplasticcup
What cut of beef did you use in this pho, ina?
re: nomadchowwoman
Sirloin. :)
re: inaplasticcup
You rule! THANK YOU so much! And I love your thoughts on authenticity as well--agree 100 percent!
re: kattyeyes
+1. I've always been intimidated by pho, but this looks like something I may be able to manage.
re: nomadchowwoman
++1 (or is it +2?) Pho always seemed like it took so much work that every time I considered a recipe, I decided I was better to just go out to one of the many excellent pho places nearby. But this looks particularly manageable if I use the turkey stock I have in my freezer as a base and just add the roasted aromatics. I foresee making pho in the near future, just as soon as I can get to the Asian market (which should be very soon as I just ran out of sriracha...)
re: kattyeyes
I so badly want to make this.
re: inaplasticcup
I've copied your recipe to my file, don't know when I'll get to it but it's great that I have it. Thanks for posting. Photos are beautiful, as always.
re: L.Nightshade
Thanks, LN! :)
re: inaplasticcup
Wow. Gorgeous. Swooning . . .
re: nomadchowwoman
Thanks, ncw! Belated Happy New Year! :D
re: inaplasticcup
that poke bowl with uni - oh my.... it's just heavenly.
re: mariacarmen
Glad you like, mc. :)))
There's a simple and delicious dish in Vietnamese cuisine called Ga Hap, which is steamed chicken, served with nuoc cham (a fish sauce based sauce/dressing), some simple sweet and sour pickled vegetables, and steamed jasmine rice.
And that's what we wanted to eat tonight, only with crispy rather than steamed chicken skin, so I roasted the chicken instead, made a dressed up nuoc cham with added shallot, fresh chilies, finely julienned ginger (ginger is commonly served in the dipping sauce), lime zest, and chili garlic sauce.
On the side, other than the rice, quick pickled sweet and sour carrots and Daikon, and a salad of red cabbage, fresh mint and cilantro, fresh jalapeño, and green onion, lightly dressed with some more of that nuoc cham, and some extra lime juice and oil.
Hope y'all enjoyed your meals. :)
re: inaplasticcup
Your photos are just stunning! As I'm sure the meal was.
re: nomadchowwoman
Thanks, ncw. I'm so glad you like the pics!
re: kattyeyes
Mmmm. Share. :)
P.S. Just G+d you.
re: inaplasticcup
I'm thinking of adding "rags" of bourbon salted caramel this time. It's not in the spin cycle yet, tho'! Decisions, decisions.
ETA: Just +1'd ya on the other playground as I actually show up there more often. HRS with a hat.
re: kattyeyes
How'd that stracciatella turn out?
re: inaplasticcup
Oh, my! The bourbon caramel ribbon I was playing with this time just "washed" into the ice cream base as a whole...but the chocolate set up fine as usual. So it's a mildly boozy stracciatella with a whisper of caramel...not that there's anything wrong with that! Here are my goofy photos. Do you like my sweater?! :)
re: kattyeyes
Sounds yummy. And I LOVE the sweater!!! :P
Does doctored ramen count?
1/2 Shin Ramyun Black, 1/2 Sapporo Ichiban, poached eggs, cilantro, green onion, a squeeze of lemon, a few turns of black pepper, and a couple of dollops of chili garlic for me and the Man for lunch.
The cucumber bahnchan - now that's made from scratch. ;)
re: inaplasticcup
oh man does it count! you and eggs, you kill me! do you pickle the cuke the way you do carrots/daikon?
re: mariacarmen
It's pretty similar, except it's also got garlic and gochoogahroo. :)
re: inaplasticcup
i saw your post on FB - thanks for that!
re: inaplasticcup
You put "delight" in "doctored"--that's for damn sure! ;) I love an oozy egg. NOM!
re: kattyeyes
Oozy eggs is so delicious. :P
Dinner was a fridge cleanout meal of Schnitzel, Spaetzle, and Braised Red Cabbage using up the last third of that pork loin we bought two weeks ago and the last of that humongous head of red cabbage.
I used panko on the schnitzel, and also some of the beurre blanc from a meal the Man made about 3 weeks ago on the spaetzle, and that was pretty tasty.
A little splosh of spicy brown mustard for dipping the schnitzel was a great idea on the Man's part. And the braised cabbage was a delicious sweet/tart foil to the schnitzel and spaetzle in beurre blanc.
re: inaplasticcup
so FRICKEN' YUMMY LOOKING! crispy crunchy butter goodness.
re: mariacarmen
^^What she said!^^
Today was a slow cooking kid of day - chuck stew in one pot (and some skin-on White Rose mash), and Asian influenced stewed piggy trotters (soy, garlic, onion, ginger, rice wine, brown sugar) in another.
Nice to get a jump on dinner because I have a buttload of laundry to do this afternoon. :P
re: inaplasticcup
dammit! that's what i forgot to put in the pork shoulder marinade - rice wine! d'oh! tonight. it'll marinate another night, this time with the wine, for tomorrow's dinner.
re: mariacarmen
LOL. I used the rice wine because I still have tons of it left from that housewarming gift stash!
What did I cook today? Well, let's see. Dinner involves eggs, cheese and deli meat so I didn't want to blow my cholesterol up to heaven by having them for breakfast too. Set about making biscuits and gravy, said gravy being composed of Soyrizo. This was a furtive measure, as my daughter who is staying with me post-surgery HAAATES the stuff. Too bad, Sunshine - when you get up and cook, it's all about whatever YOU want, ok? Well, alongside a fruit salad, she gobbled it up without a word or a strange look. Clearly she only thinks she hates Soyrizo, because there was surely no mention of "what's this stuff?" YAY...(doing my little whitegirl cabbage patch...) She ate, and immediately took two more percocet and texted for about 7 and one half minutes before she was mouth-snoring on the couch. god I love that kid.
So. Lunch was rolling around and I looked in the fridge for inspiration and found - TREASURE! A half-pot of Mornay sauce!! Added brie, chedddar and parmesan to it, boiled pasta shells, made breadcrumbs from English Muffin crumbs and butter (best recommend, btw) and voila. Macaroni and cheese that I gobbled and she said rivaled Stouffer's!! We ate it with a bowl of cold pickled beets that I made last week. Yummy.
re: mamachef
sounds like a winner of a cooking-and-spending-time-with-lovely-daughter day!
re: RedTop
So what was it about the McCormick's you didn't like?
I made hummus today, more or less using the America's Test Kitchen method. I had to fight with my blender a bit to get those chickpeas to blend smoothly, but it turned out super creamy in the end.
I served it on very lightly toasted homemade sourdough for lunch, topped with a dab of tapenade made from my olives and a few slices of tomato. The tapenade, which was a bit bitter when I first made it, has really mellowed out after a few days in the fridge. Overall, a very satisfying lunch.
re: BananaBirkLarsen
that sounds so wonderful it inspired me to run to my kitchen and toast up some ciabatta and leftover sweet potato skordalia, with a little bit of thyme atop. Not exactly the same, but a close and good substitute!
re: mariacarmen
That skordalia looks so silky and velvety and delicious. :)
re: mariacarmen
Ooh, this looks wonderful too! I think I have just been re-inspired to re-create my hummus and tapenade lunch today.
re: BananaBirkLarsen
Hummus and tapenade both sound really good. I haven't made hummus in a couple of months - think I'm due!
What kinds of seasonings did you put in it, BBL?
re: inaplasticcup
I used fairly simple seasonings, this time. Cumin and coriander seed (freshly toasted and ground), some really stale cayenne that didn't do much good at all, and a pinch of the ground New Mexico chili I made with the chilies we picked up in Santa Fe over the holidays (some of the most potent chilies I've ever had). And meyer lemon juice, because that's what I had on hand.
re: kattyeyes
I LOVE matcha flavored things!!!! :D
Yesterday for lunch, I made arroz con pollo (chicken and rice cooked separate) with cebollas encurtidas (Ecuadorean style quick pickled red onions) and a simple salad of iceberg and tomatoes dressed with some leftover Balsamic vinaigrette on the side.
I love those onions with stewed things. :)
re: inaplasticcup
So pretty--love the purple and green. The pics make me want to try them!
re: inaplasticcup
What beautiful tomatoes - we never even see this beautiful of a tomato even 'home grown."
Wondering what you do to make an "Ecuadorean style 'quick' pickled red onion."
re: Rella
Here ya go, Rella. :)
- 1 small red onion, thinly sliced (I halve them and them cut them cross section)
- 1.5 cups boiling water
- 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
- the juice of one lime (about 3 Tablespoons)
- a few sprigs of cilantro, chopped (I used 7 or 8 today)
1) Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes.
2) Drain all the excess liquid and add the rest of the salt (1/2 teaspoon), the lime juice, and the cilantro, and toss thoroughly to season.
re: inaplasticcup
Just a quick pic of how I usually slice them because I find they pickle better in this shape than if they're cut vertically. :)
re: inaplasticcup
This pic goes into the file along with the recipe. You're so nice to include this.
How to cut an onion is always a mysterious thang :-))
re: inaplasticcup
My many thanks. Into my permanent red onion file, it goes.
I made some picadillo empanadas for the Man's work potluck yesterday, pastry and all. And then I made myself some cold kimchi noodles for lunch because that one empanada I put aside for myself wasn't cutting it. :P
re: inaplasticcup
oh my those eggs....
re: kattyeyes
what a beautiful spread!!
re: mariacarmen
Thank you! It was a fun meal for a rainy day. We always try to say "and it's so healthy" because of all the vegetables. Then I noticed how many papers separated all the cheese we ate when it was time to clean up...MOO.
re: jayt90
Here is a larger photo,
re: jayt90
Nice picture. Am wondering what the 3rd item is; someting grilled?
re: jayt90
Picture shows everything is scrumptious. Were the fillets thawed or fresh or frozen when you put into the pressure cooker. How many fillets, how much water? Thanks.
re: Rella
I placed a 1 lb fresh fillet over chopped kale in the pc, added 3 oz stock (chicken, as I forgot I had shrimp stock in the freezer!) and 8 oz cream. I think the fillet was cut from the front portion of a large Costco type fillet. Then I pressure cooked for 7 minutes after it reached pressure, and cooled it under tap water. Checked the temp (salmon 135 F), and thickened the liquid with insta-flour.
This is easy though critical, but next time I hope to have sorrel to see if that works.
I think chopped San Marzano's would be a good base as well, to eliminate dairy fat.
re: jayt90
Thanks. I love sorrel, but we haven't planted it for a few years now.
re: kattyeyes
That looks so good and I am envious because I intend to cut back on most fats starting today. Good lighting.
re: jayt90
I'm sorry and thank you! ;)
I made a Spaghetti Squash bake!
It's so pasta like, put back into the shell and then bake to finish with hot bubbly cheese
So simple and delicious!
I got the idea from Diners drive in and dives. Love that show
1 Spaghetti Squash cut lengthwise
4 oz Mozzarella + Parmesan shredded (I also used 2% sharp cheddar)
1 tsp Rosemary or basil
1/2 lb ground turkey (optional for vegetarians)
1 onion diced
3 cloves garlic minced
1 zucchini small
1 cup mushrooms sliced
1/2-1 can diced tomatoes (fire roasted)
4 tbsp tomato paste
2 tsp Rosemary or basil
1 tsp Oregano (or italian seasoning)
pepper + salt
Preheat oven 350F.
Slice squash in half, scrape out the seeds and place fleshside down in a baking dish
Add 1/4 inch water. Bake for 40-50 mins or until tender.
While that's baking, let's make the marinara sauce!
If you already have left over pasta sauce or if you're going to use ready made pasta sauce, then you can skip this step! Or jazz up bottled sauce with vegetables and meat if you like. I actually doubled the recipe here to make leftover sauce for future meals.
Dice your onions, mince the garlic, slice zucchini into half moons, slice mushrooms.
In a large skillet, saute garlic and onion in 1 tbsp of olive oil. Add the turkey if you're a meat eater and cook until just brown. Add zucchini, mushrooms and tomatoes and cook for another 5 mins. Add your seasoning herbs, pepper and salt to your liking.
I added tomato paste and let it simmer for about 8-10mins to make it more saucy.
Your spaghetti squash should be nice and soft. Careful because it is hot! You can scrape the strands inside and then transfer it to a bowl.
Using a fork, rake the flesh to create the "spaghetti" strands.
Mix in about 3/4 cup of the sauce, 1/2 of the cheese and remaining fresh rosemary.
Put it back into the squash shells, top it off with some extra sauce and remaining mozzarella and parmesan. Crack some fresh black pepper on top. Bake until the cheese begins to melt and bubble and create that lovely crust. About 10-11 mins.
all photos and instructions here
re: MDcooksfor2
That is a fine squash dish, and one that I'll do when my vines ripen in August.
Today my BBQ plans were squelched by rain, so instead I pressure-cooked my beef spare ribs for 50 minutes in brown stock. They were tasty, tender, and literally fell from the bones without being stringy. I picked a fresh salad outdoors, and enjoyed a simple but scrumptious meal.
I picked a fresh salad, too--here's my salad bouquet! :) Red oak and ruby red lettuce, nasturtiums and lime basil.
I also made a Buffalo cauliflower strata with mountain gorgonzola. It was hot and humid here today (NOT baking weather), but I had EXCELLENT leftover bread from Friday's dinner, and was determined to make the best of it. I made one 9-inch pan and a mini heart ramekin.
re: kattyeyes
Very nice. The salad is inspired!
I often check the location of a Chowhounder to compare growing conditions. I am amazed how far along your salad greens have progressed, although I doubt if cauliflower is ready yet! I should have interesting greens in two or three weeks, but nasturtiums will wait until late June. The basil is preparing for a June sprint. The mourning doves are finishing their second brood, and I'm hoping for two or three more after that.
re: jayt90
Thank you--I'm in Connecticut. No, no cauliflower yet (nor am I growing it--everything I have is in containers). The rule 'round here is usually to wait till Memorial Day (this weekend) to plant, but it was SO HOT and summerlike a month ago, I planted everything on Earth Day. I already have yellow pear tomatoes, too (not ripe, but I have fruit!). Two of my basil plants didn't make the cold snap, but I got lucky with everything else.
It's amazing how quickly the nasturtiums blossom. They start off looking like a goat head, then like Janice from The Muppet Show band (HA!), then a flower. Here are some pics to show you...see if you see what I see. :)
re: kattyeyes
Red snapper filets braised in chicken stock, chili bean paste, sugar, soy sauce, garlic, ginger, and black vinegar. Jasmine rice. The recipe (from the book Land of Plenty) is for a whole fish but this turned out very good. I use half the amount of pixian chili bean paste she suggests in her recipes, because it's such a strong flavor.
re: kattyeyes
Does look lIke Janice - that's awesome.
I made green curry fish cakes, following David Thompson's recipe for green curry. His book is short on helpful guidance IMO but still the dish came out great.
re: jayt90
Nice food porn--especially the sashimi! Mmmm!
re: Rella
This calls for a self stirring pot!
re: jayt90
I've seen this information re risotto in a pressure cooker. I did tackle risotto in a new fuzzy logic Zojirushi rice maker that touted making it; it was indeed a failure for me. I recall someone said to me "You really didn't expect it to work, did you?" I replied, "No."
This is the way I feel about trying risotto in my pc, although I am intrigued. I can't recall if it says to get it translucent or not previous to pressure cooking it. But its the getting to translucency that is my problem. I just can't get it there.
I've made congee, but risotto to me is much thicker than that, and similar to some rice puddings in thickness. Yes, I would say it is sticky.
re: Rella
I think that the sauté at the beginning of risotto is just to develop the flavor of the rice and to get rid of the raw taste of the onion or garlic (if any). I just sauté until the rice smells nutty. The goal is get the onion soft, the rice toasty, but don't brown them. Fifteen minutes is too long.
During the remaining process you should add hot stock in small increments - I add a quarter or half cup at a time when making it in a six inch pan for two. When I say hot, I mean the stock is at a high simmer on the adjacent burner. This makes a difference: you don't want to make steamed rice.
I do it this way, and it's not that hard, stir every minute or so and you have a one pot meal in 20 minutes, plus chopping ingredients. Any short grain rice is fine. The last time I made risotto I used a California rice with a Japanese brand name. It worked just as well as the Italian varieties. These days I like a bit of crunch in the rice but creamy and smooth on the outside. Others like it softer but if you end up with something like congee you have cooked it too long. It's very worthwhile to learn to do this well, so keep at it.
re: ChrisOfStumptown
You say
".Others like it softer but if you end up with something like congee you have cooked it too long."
To me, congee is slack.
re: jayt90
Thank you for your posting. Googling wikipedia I learned that it is a Jamaican National Dish, and it includes a fruit that I've never seen pictured or heard the name of, which I read there that it is known all around the world. Wow! It seems so delicate, do you get it fresh where you live?
What do you mean by '...in a jerk finish.'
re: Rella
Ackee fruit is available in cans, in most pan-Asian stores. The flavor is like canned peas and fermented pea vines, with the richness of avocado and the texture of scrambled eggs. It goes well with the assertive salt cod, but falls apart easily so I add it at the last minute.
The white beans were pc'd until almost done, then I added brown stock plus jerk seasoning, about 3 oz of Grace jerk marinade, and finished the beans.
At the moment, working on: A crockpot of pulled chicken and several pans of macaroni and cheese. Awhile ago: home-pickled beets, cucumbers and eggs, and set rolls to rise.
Made sesame seed crackers,
Made hummus using yesterday's homemade tahini.
Made Deborah Madison's cucumber easy recipe to set until tomorrow.
Made Jalapeno pickles.
Dinner tonight lettuce salad, with yesterday's l/o pressure cooked chicken breast in lemon and onions, Farmers Markets garden onions and radishes (my first radishes I've bought or eaten in maybe 10 years). Yesterday I cooked them in butter until almost melted - so so.) Also, marinated (by me) babyartichokes (jarred, plain),.
Perhaps I'll have yesterdays carrot salad from Homesick Texan recipe. And, a glass of wine.
re: kattyeyes
Bring the rest over. I have ice cream. :))))
re: inaplasticcup
On my way!
re: inaplasticcup
I have EXTREME BREAKFAST ENVY! I want to make that when I can pick the jalas and maters off my deck. YUM!!!
re: inaplasticcup
wow... that looks so delicious!! I'm with ke, extreme breakast envy!
re: kubasd
Thanks, kubasd! :)
Today I tried a pressure cooker technique on a plain risotto topped with shrimp, greens, saffron sauce.
Here is the guideline, http://www.finecooking.com/recipes/ri...
The rice takes six minutes in the pc, no stirring. It worked perfectly, slightly al dente calrose, and a sticky sauce. I'll definitely do this again.
re: jayt90
I've been waiting for someone to report on this - My thanks for the link.
Next time I make risotto, I'll be trying this one.
There was an interesting idea in www.ruhlman.com today, Chicken Ballotine.
Mine was a little different; loosely chopped meat, with garlic, parsnip, and Reggiano added, then stuffed into its skin, and suchered shut. Char-grilled instead of deep fried.
Nicely crisped, and juicy. A lot of work but worth it.
re: jayt90
Beautiful colors on the plate, jayt. Nice!
re: jayt90
Slice a couple of slices, put in a zip-lock, put in freezer.
Next time you want toast, put them in your toaster.
I know, you already know that!
Love your pics to show what you've been doing. Thanks.
Yesterday: Caprese...Bruschetta Caprese. Grape tomatoes and fresh mozzarella, half cinnamon basil, half lime basil, drizzled with lemon-infused EVOO, sprinkled liberally with Penzey's California Seasoned Pepper and salt, served on pan-toasted whole wheat ciabatta. Oh, decorated with "Janices" (nasturtiums), of course.
re: kattyeyes
Summer on a plate. And those different basils! Wow.
re: linguafood
Thanks! It's nice ('n easy) to have them all growing on the deck for sure.
re: kattyeyes
Seriously one of the prettiest salads I've seen in a long while, ke... :)
re: kattyeyes
gorgeous! i wish my sister's tomatoes would hurry up and come...
re: mariacarmen
Oh, mine aren't ripe yet, but when they get here, it's gonna be some sorta FEAST!
re: inaplasticcup
Love that salad idea...though you left coasters seem to get the nicer avos (jealous).
re: kattyeyes
Yeah. We live super close to the avocado capital of the Universe. :P
re: inaplasticcup
Lucky you! Shinae, the Ca Kho To looks wonderful and fresh
re: scubadoo97
Thanks, scuba! We are pretty lucky when it comes to the produce. :)
re: jayt90
What are ackees?
re: inaplasticcup
It's a fruit, originally from West Africa, but was brought to Jamaica. It's actually part of the Jamaican national dish, ackee and salt fish. As far as I know it's only available canned in the U.S., I think because the fruit is too delicate.... But I could definitely be wrong on the last parts.
re: kubasd
fruit scrambled into eggs? interesting! is the fruit very sweet? your dish looks great, so i'm sold....
re: mariacarmen
I had a can of ackee packed in water. Purchased at a crossover Asian store, with a Caribbean section. It is soft and bland, with a slightly fermented green pea flavor. Definitely worth trying.
re: kubasd
Thanks, kuba! Love learning about new ingredients.
A fridge cleanout pork stew using the last of the Man's poblano-habanero hot sludge, and some produce odds and ends including onions, red bell pepper, tomatoes, and garlic.
An avocado pico de gallo salad on the side.
re: jayt90
I love the looks of it all, but your potatoes looked quite delicious, too.
I've admired the scalloped edges of plates since I grew up on a farm with them in the late 30's early 40's. We were poor folks and they must've been handed down from relatives who worked in the mines, because they definitely were in poor condition.
Everytime I see them, I intend to continue a hunt for one that would content my heart, but there are so many choices, I just continue to admire and not buy.
Beautiful plating. Thanks for posting.
re: Rella
Thank you, Rella. The plate is a hand-me-down, and the only one that could take the half chicken.
The greens are a mesclun mix from the garden, just now ready after 3 weeks growing.
I got into a fried egg discussion on eG, so I had to back up my method with photos this morning.The pan goes under the broiler for a minute to cook the runny white on the yolk. Others prefer to separate the yolk and add it in, but that is too complicated for me!
re: jayt90
I'll have to mention this to DH. He likes eggs cooked over easy, but has taken lately to not over-easy'ing them.
What is eG?
re: Rella
It's www.egullet.com They have been around as long as Chow, and recently cleaned up their graphics and ease of attaching photos. They seem to have more hi tech, modern cooks or chefs than we amateurs here!
re: jayt90
Yes, I used to subscribe years ago. It was a hard forum to follow. It will fun to look in again. Thanks.
I made asian meatballs! I put this into a baguette with pickled daikon and carrots to make a pseudo banh mi for lunch.
Chicken Pork Meatballs with Sriracha Mayo Dip
Makes 15-20
1 pound meat (1/2 ground chicken and pork)
1/4 cup chopped cilantro
1/2 onion finely minced
1/2 tsp ginger minced
4 cloves garlic minced
3 stalks green onions finely chopped
1 tbsp fish sauce (or Youndoo)
1 tbsp hot sauce (sriracha or sambal)
1 tsp sesame seeds
2 tsp cornstarch
1 tsp pepper
1/2 tsp salt
Chili Mayo dipping
1 tbsp Sriracha
1.5 tbsp mayonnaise
Green onions chopped
In a large bowl, put the meat and all the minced up veggies. From cilantro to green onions.
Add in also all the sauce ingredients to the meat, from fish sauce to pepper and salt.
Mix it all up real good with a big spoon. Shape them into meatballs, like 1.5 inch diameter and place them onto a plate.
Heat up a huge frying pan. Add olive oil. Fry up the meatballs on medium-low heat. Takes about 5-8mins per side. You might need to fry up the sides as well.
Mix the Sriracha dipping sauce and you're good to nom nom nom!
pics http://mdcooksfor2.blogspot.com/2012/...
re: MDcooksfor2
I must say, Miss Mabel, those sound and LOOK quite delish! NOM NOM NOM for sure!
I made a fantastic tamale pie, with browned ground sirloin, minced onion and garlic, diced zucchini and corn cut off the cob, pinquito beans and sliced olives, tomato sauce, cumin and chile powder. I made a very stiff masa porridge and put quarter sized, overlapping spoonfuls on top of the filling, hoping that more edges would result in some lovely crunchy bits. And oh, did it ever work out. The leftovers will be even better. I served it with a green salad with pine nuts and a creamy cilantro dressing that I threw together, and dessert, which I did NOT make, was tres leches cake...
We had an early season garden meal. Caesar salad topped with stuffed zucchini blossoms. Romaine and zucch blossoms courtesy of our own Maryland sunshine and rain.
Yesterday, it was some Vietnamese Street Tacos filed with:
- Vietnamese Caramelized Pork
- red and green cabbage
- pickled carrots and daikon
- fresh cilantro
- a habanero/lime/garlic crema
Today, a leftovers redux banh mi (Vietnamese sub) using:
- the last of the pork pâté we got from Lee's Sandwiches last week,
- the last of the quick pickled carrots and daikon from yesterday's Vietnamese Street Tacos,
- some thinly sliced onion and jalapeño, and
- fresh cilantro
on some clearance rosemary focaccia from Fresh & Easy toasted and schmeared with a little bit of that leftover braising liquid from yesterday's caramelized pork on one side, mayo and sriracha on the other.
On the side, an easy slaw made with the leftover sliced cabbage from yesterday's tacos, a little bit of thinly sliced white onion, the last of the bunch of mint I bought last week, and some leftover soy-lime dressing I made a couple of weeks ago.
Happy Monday, all! :)
re: jayt90
Very nice! I've never made no-knead bread as wheat, but yours looks great (as does the rest of your snack). :)
re: kattyeyes
Thanks! Yes, I'd forgotten about that - pan-swearing. :D
re: jayt90
The heat wave continues, with just a few breaks. Yesterday I char-grilled a free range, grass-fed chicken (half) with an intense Portuguese marinade (garlic, red peppers, red wine and a lot of salt).
Funny story...When I pulled the bird off the grill for this photo, I removed the breast meat, perfectly done, but returned the rest to the grill as I figured there would be uncooked dark meat on the bone. I never found out if there was!
Went to check the grill after .5 hour, and the meat was gone! A neighborhood dog, I'm sure, so I'll have to watch more carefully!
re: jayt90
Oh, no!!! Dogs LOVE to steal poultry. My husky-cross (RIP) stole a turkey from the neighbors one holiday. What a funny story--"Look, someone grilled this JUST FOR ME!" :)
I made prosciutto and fresh Mozzarella with arugula yesterday--a riff on a favorite appetizer from a restaurant in my hometown. No cooking--just picking, cutting, folding and drizzling. Perfect starter for the ongoing waves of heat!
I made kimchi fried rice for lunch, but it was crazy gringa style because I used a smidge of leftover quinoa-rice pilaf instead of plain sticky rice. In addition to the kimchi, I have green onion, shiitake mushrooms, shredded Napa cabbage, mung bean sprouts and shrimp in there. Then, I garnished it with toasted nori strips, chopped green onion and sesame seeds and a drizzle of chili oil.
re: mariacarmen
Your Korean spicy pork sounds great! I'm glad to be able to provide entertainment. ;-)
Kind of a fricasee of rabbit with celery, leeks, and parsnips along with medium thin slices of Portuguese sausage similar to chorizo. Mostly butter and fat-free half & half made from milk (no corn syrup) for gravy. Seasoned with sgae, marjoram, dill and bay leaf. Served over brown rice.
Delish with a Coteaux Aix en Provence rosè
re: FrankJBN
Chicken scallopini with demiglace port reduction over polenta....bluberry cobbler with a nutmeg and vanilla bean biscuit topping for dessert...
re: encoretraiteur
Oh, my, NOM!


text:
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Old Mutual's Birthday ConcertsPosted 22 August 2010
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A sexy sci-fi adventure comic for adults. New pages every Saturday. Email the author.
If you can't make it down to SPX this weekend (table C6!), you can finally buy The Lost Temple of Ow and more in the Curvy store!
Sorry to the many people whose awesome comics I forgot.
First page ; ; Latest update.
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Gurudev, Buddhists say they do not believe in God. Even Lord Buddha said that we must not worship idols. Now He too was an enlightened being, so what did he mean by that?Lord Buddha never talked about God. He never really entertained any discussion on God. What He said was – the first thing is to realize that there is misery. People keep denying there is misery, many don't even recognize it. Many a time if you talk to a si ...
Gurudev, Was Prophet Muhammad a Nirguna Upasaka (follower of the formless)? If yes, then why was Vigraha Aradhana (idol worship) introduced?Everybody should progress from Saguna Upasana to Nirguna Upasana, i.e., the worship of the Divine as a form to the worship of the Divine as formless.
The Kaaba stone is also worshipped, isn't it? That is just like Saguna ...
Worship A Sign Of MaturityFor a flame to go up, you need space above. In the same way, for a man to rise up in his life, he needs an ideal, he needs something to adore and worship. Worship is the culmination of love and appreciation. Worship prevents love from turning into hatred ...
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