What are you cooking or baking today?

StarSong said:
Good point. Years ago, Chinese sweet and sour was quite popular in the US, but the style receded into the background as Mexican, Vietnamese, Indian, Japanese and other countries' cooking have risen in popularity.

That said, I quite like (modern) Hawaiian entrees that include lots of fruit. I might make the recipe @Pappy posted, but would skip the honey, use seared tofu in place of the chicken, and cook it in a skillet on the stove top.
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The multi-generational Chinese-American restaurants of the past century have morphed into something else completely today. While there might be some leftovers in major Chinatowns around the country, the vast majority of C-A restaurants are way different these days and not in a good way. I often joke the restaurants have been purchased by religious groups (Moonies, etc) to fund their activities.

Asian immigrants made a living the only way they could and sent their kids off to college to become drs, lawyers, and engineers. Koreans did the same, but they were store keepers, particularly inner city produce stores. The stores have been slowly fading away now too

In order to survive immigrants from new areas fall back on what they know, and can sell - their food.
 

RadishRose said:
I ate this once in San Fransisco and a few knock-offs here at home. I enjoyed them all. Only the SF dish had saffron in it.
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I was curious about the saffron.

Ina Garten - "The differences between cioppino and bouillabaisse are few. Cioppino is Italian in nature with a purely tomato-based broth where bouillabaisse is French, and has the addition of saffron to it’s fish stock-based broth with chopped tomatoes added in."
 
About 6.5 lbs turkey, buttered, salted (for crispy skin), added sage flakes and onion granules. Tea broth (1 teabag, 1 turkey bouillon cube and 1 pint boiling water).

In oven for an hour with back up. Will turn and cook for a further 30 minutes to get golden brown skin on top. Last 30 minutes loosely covered with foil to keep moisture and flavour in. No dry birds here, ever 😂😂😂

Last half hour, will steam broccoli florets and put the roasted potatoes in and the sage and onions stuffing.

There will be plenty of cranberry sauce and turkey gravy, made from the turkey juices. Last thing to cook will be the wee buns in the AirFryer.

Dessert! A frozen Galaxy Christmas Log. Lambrini to wash it all down 😆

Tea or coffee with dessert, of course!

Remaining days of the week, we'll be enjoying leftovers. Dinner will be ready for round 20:30. Yes, we love eating fashionably late, always!
 
Yesterday , I made chili con carne for today, so we had some of that, and now i am making a fiber cake for snacking later with some coffee (for my Sweetie Pie) and chicory drink for me. The wind is bitter out there today, at least for Alabama, so I am staying inside and wearing the warm and fuzzy pajama pants outfit today.
 
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It's time to ditch the three pounds I gained from holiday cookies, pizza, and other rich foods so yesterday's meals were a sharp right turn back to my non-holiday healthy WFPB eating plan.

Full disclosure: yes, I enjoyed a biscotti with my evening herbal tea. A gal's gotta live, you know!
 

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