Wandering Boston Eater

Cooking for myself and making nabe mille feuille. #fypシ

@Brenda Making oxtail bone broth was a 36 hour process. It’s a labor of love (aka being comfortable leaving the stove on for a hecka long time). I like making my broth unseasoned so Kimchi can enjoy bone broth, too, and I season my broth as I use it for cooking in my respective meals. The long cook time allows the collagen to be drawn out. Certain cuts of bone has more collagen, so when the broth is refrigerated, that’s why it becomes almost gelatinous until reheated. I like to also make my batches of bone broth with chicken feet, do we want to see that sometime?

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Love that there’s a Vietnamese coffee shop in Los Angeles!

Come with me to my hair appointment ✨ #newhair

Replying to @phuongie619 I made a miso fish sauce Caesar salad. I didn’t have Worcestershire so I substituted with miso, and I didn’t have anchovy paste so I substituted with fish sauce! I broiled little gem lettuce (but you know when hot grill summer returns I’m going to grill the lettuce), brushed on the dressing, shaved more Parmesan, and added truffle oil toasted breadcrumbs. Would you make this dressing?

I made chả trứng, which is Vietnamese steamed egg meatloaf. This is another staple meal I grew up eating, and I used my leftover filling from the stuffed cabbage the other night to make a new meal tonight. I still have a bit of filling left, do you want to see another dish that I make with it?