Best dish you have had in the last 30 days?

[X-Man]

Rainbow chirashi, super delicious.

[Gubbins]

Scirocco Fish Lab, Catania, Sicily.

A box crammed full of fried catch-of-the-day, caked in fresh lemon juice. Amazing street food. The place lived up to the reputation.

My home made pizza doughs are coming along quite well of late, too.

[BG318]

Plateau Fruits de Mer in St. Saveur. Snow crab is in season here. 

[gillmiller]

On 3/21/2025 at 3:45 AM, X-Man said:

Rainbow chirashi, super delicious.

What is that? Looks really cool. I've been experimenting with a 1350-calorie meal plan, and it's been working wonders for me. I found a detailed plan on BetterMe, which gave me great ideas for balanced meals throughout the day. It's a simple approach that helps me stay on track while still feeling satisfied. You can check out the full 1350-calorie meal plan here . It’s perfect for anyone looking to maintain a healthy weight without feeling deprived.

[CaptainQuintero]

First time having Ethiopian food; Shekla. Just a pile of lamb cooked different ways (Chops, Ribs, BBQ'd) tangy bread (the grey pancakes) and rice.

[X-Man]

14 hours ago, gillmiller said:

What is that? Looks really cool.

Variety of raw seafood over rice. Crab, prawn, uni, roe, fatty tuna, tamago etc…Best served with wasabi infused soy sauce, drizzled on top.

[westg]

Prawn linguine which was spectacular. Delicious crummed Whiting and some French goon to wash it down. Another enjoyable evening from the French girls.  

[hrs1]

It’s about that time 😎

[Chibearsv]

5 hours ago, hrs1 said:

It’s about that time 😎

Nice. Best with butter. I can taste it. I’ll have my next lobster roll at Saratoga this summer.

[hrs1]

Like your style  

[tbelle7]

El Gaucho Saigon

[El Hoze]

Thinly sliced filet mignon with yuzu, olive oil with infused garlic, and scallion. I believe it is something close to what the Japanese call gyu tataki. So good.  I got a meat slicer a couple of months ago, game changer!! 

[X-Man]

Taiwanese Braised Pork over Rice with over easy fried egg. 台湾卤肉饭加蛋

Served with white pepper powder

Plus Iced Star Fruit Juice 杨桃冰

In Ximending Taipei. 
Happy weekend FOH!

[SirVantes]

Spanish suckling pig

[usleepicreep]

Rice 'n peas, jerk pork, festivals and red stripe. Their homemade spicy bbq sauce was very delicious as well. Can’t wait to go back to Jamaica.


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[X-Man]

Fried stinky tofu from TongHua Night Market. 台北通化街炸臭豆腐

Super delicious. It’s really an acquired taste.

Pin-Du Skewer in Taipei. The skewers go to the fryer first, before being BBQd on the open flame grill. Served with sea salt and peppercorn powder. 台北品都串烧忠孝店

[El Hoze]

6 hours ago, usleepicreep said:

Rice 'n peas, jerk pork, festivals and red stripe. Their homemade spicy bbq sauce was very delicious as well. Can’t wait to go back to Jamaica

Funny, we are doing Jamaican-style oxtail tonight. I love the various flavors and crazy ingredients they use, high on my list of genres of food to improve on cooking as it is way outside my typical zone. My wife works closely with another company where everyone is Jamaican, she gets invited every year to their holiday party in Miami. It is a highlight of my year. They have a DJ blaring dub music, the whole gigantic warehouse vibrates, outrageously good food..the best Jamaican food I’ve ever had, and coolers full of Red Stripe and Becks as that is what the bossman drinks. I hit up all the women for their recipes. My wife is Dominican but we are clearly the only two “non Jamaican” people there, by now they know me but the first time I walked in it was like something out of a movie. Despite my lighter skin I actually fit right in with these guys now, years of practice…cough cough. 💨 

[99call]

4 hours ago, El Hoze said:

high on my list of genres of food to improve on cooking as it is way outside my typical zone

Secret ingredient time. Liberally seasoning your oxtail with "Bolsts Hot Curry powder" then browning them hard is the perfect start this dish. It's a really unusual curry powder that seams at first sight to be, very English and bastardised (heavy in tumeric etc), but whether it be goat, oxtail or chicken, Bolst's hot is the foundation. 

[El Hoze]

36 minutes ago, 99call said:

Secret ingredient time. Liberally seasoning your oxtail with "Bolsts Hot Curry powder" then browning them hard is the perfect start this dish. It's a really unusual curry powder that seams at first sight to be, very English and bastardised (heavy in tumeric etc), but whether it be goat, oxtail or chicken, Bolst's hot is the foundation.

I love the recommendation! I will try it. I rarely use “prepackaged” seasonings but I find with Jamaican cooking they can be key! I use this seasoning, it is great.  I feel like these recipes can include like curry, coca cola, Worcestershire, ketchup, and scotch bonnet peppers. It is wild. I’m usually a salt and pepper guy! Thanks for the recommendation! 

[usleepicreep]

5 hours ago, El Hoze said:

Funny, we are doing Jamaican-style oxtail tonight. I love the various flavors and crazy ingredients they use, high on my list of genres of food to improve on cooking as it is way outside my typical zone. My wife works closely with another company where everyone is Jamaican, she gets invited every year to their holiday party in Miami. It is a highlight of my year. They have a DJ blaring dub music, the whole gigantic warehouse vibrates, outrageously good food..the best Jamaican food I’ve ever had, and coolers full of Red Stripe and Becks as that is what the bossman drinks. I hit up all the women for their recipes. My wife is Dominican but we are clearly the only two “non Jamaican” people there, by now they know me but the first time I walked in it was like something out of a movie. Despite my lighter skin I actually fit right in with these guys now, years of practice…cough cough.  

Love me some oxtail!


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[99call]

33 minutes ago, El Hoze said:

I love the recommendation! I will try it. I rarely use “prepackaged” seasonings but I find with Jamaican cooking they can be key!

Yep, I know exactly what you mean. That said from some of the recipe's I've seen online, you can definitely tell the difference between stuff that's just lost the plot. The minute I see anyone using powdered garlic or powdered onion...no thanks, that's bullshit. 

The Windrush generation that I grew up with in the UK, had incorporated lots of stuff like you mentioned. i.e. gravy browning, etc. but they would never supplement a seasoning when there was no need...i.e.  why use powdered onion, when you can just use onion?

Try and find yourself some 'Pickapeppa Sauce'. It's like the first ever HP or brown sauce. Amixture of vinegar and allspice. Fabulous on a bacon sandwich, and a mean addition to Oxtail with Butterbeans. 

Also if your ever doing jerk, 'Walkerswood' is the brand I would recommend. Particularly on pork. It just seems to have something extra. More herbal/woody/deep/dark...oh and f***ing hot!!!. Even when marinading you can feel you hands burn. 

I would also invest in both Bisto beef and chicken gravy thickening powders. Old school british cooking, but works wonders finishing off West Indian dishes. 

[GotYaGoat]

Bologna and Rome drop 

[El Hoze]

On 5/3/2025 at 9:04 AM, 99call said:

Yep, I know exactly what you mean. That said from some of the recipe's I've seen online, you can definitely tell the difference between stuff that's just lost the plot. The minute I see anyone using powdered garlic or powdered onion...no thanks, that's bullshit. 

The Windrush generation that I grew up with in the UK, had incorporated lots of stuff like you mentioned. i.e. gravy browning, etc. but they would never supplement a seasoning when there was no need...i.e.  why use powdered onion, when you can just use onion?

Try and find yourself some 'Pickapeppa Sauce'. It's like the first ever HP or brown sauce. Amixture of vinegar and allspice. Fabulous on a bacon sandwich, and a mean addition to Oxtail with Butterbeans. 

Also if your ever doing jerk, 'Walkerswood' is the brand I would recommend. Particularly on pork. It just seems to have something extra. More herbal/woody/deep/dark...oh and f***ing hot!!!. Even when marinading you can feel you hands burn. 

I would also invest in both Bisto beef and chicken gravy thickening powders. Old school british cooking, but works wonders finishing off West Indian dishes.

I have used the Pickpeppa, it's very good! I will have to give the Walkerswood a try. I have not begun my jerk journey yet! 

[BrightonCorgi]

On 4/21/2025 at 3:37 AM, hrs1 said:

It’s about that time 😎

Where was that lobster roll from?

[chasy]

2 hours ago, El Hoze said:

I have used the Pickpeppa, very good! I will have to give the Walkerswood a try. I have not begun my jerk journey yet! 

Learning to jerk meat is a fun process