A question since this may be the best place to ask.
Does anyone use a griddle regularly? And what for?
I have one. I do burgers on it, and the occasional fried egg, but almost everything else I’d do moved elsewhere. Bacon in the oven, pork chops and steaks in cast iron and the oven (or a grill), most eggs in nonstick, etc.
Griddle has become my go to for stove top stuff.
I like having the flexability of a hot spot and a not as hot spot on the same surface or evenly hot if required.
Or like yesterday I did ground beef & potatoes for breakfast and I could work all of it quick & easy, then mix the meat & taters when they were both done to my liking.
Im totally enamored with the thing.
If you make it north to Monterrey at any point, don’t pass up the opportunity to try some clam chowder in a sourdough bowl. And calamari.
Probably a stretch to call this porn, but I was so happy with these Brussels sprouts, both before and after cooking.
This may be explained by my average daily calorie intake of 1300, but who’s counting.
The problem with this is that you can’t see flavor. Taters, lean ground & carmelized onions, with generous squirt of lemon juice, pepper & garlic.
Looks good!
I don’t know why I posted the sprouts last night - the rest of the dinner was jumbo shrimp on the grill and sautéed sole, with acorn squash and potato along with the Brussels sprouts.
OMFG it was good. There was no time to take a picture.
Yep! Thats why!
Edit: oops! Forgot the OMFG it was good!
Thats why!
I exclusively use a griddle on the grill or smoker for things that have trouble not falling through the grate. Otherwise it’s a pan and there are already plenty in the kitchen.
Some snacks for today. Not actually watching the game… 
Homemade slider buns, tortillas, refried beans, and cheesecake.
Chinese New Year dishes. Yellow croaker cooked two ways, turnip/radish cake, pork and shrimp dumplings, silkmelon, milk bread buns. (My wife made all of these.)
Pan-fried buns didn’t turn out but they’ll probably get a second attempt this week. (That was the only thing I was making…)
My favourite fish
Where did you find good yellowcroaker in the US?
It’s not a fish I’ve ever really looked for, but we got this at Fubonn in Portland.
This was frozen, but there’s probably somewhere nearby that also has it fresh. There are a lot of Vietnamese grocers in the area, and a few Chinese ones. Fubonn, Hong Phat, SF Supermarket, Asian Family Market (the best fish of those options, imo). There’s some other places with fresh tanks, but I rarely shop there and can’t remember the names.
Chain-wise in the US there’s 99 Ranch and Uwajimaya, which often have decent fish (Uwajimaya is more consistently better). There’s a Filipino chain, Seafood City too. It’s not in Portland, but they’re in Seattle and North Las Vegas.
Sablefish/black cod is my favorite fish. It can be hard to find.
My husband made his famous microwaved golden potatoes last night! When you wanna ratchet up the romance, there’s one sure-fire recipe!
As Ive often said, I like this guy! 
He knows what is good.
You two and your microwaved potatoes go find a room.
These are hardly sheng jian bao, but they were good. Turned out much better than the first attempt.
I was working from a poorly written recipe that required a fair amount of interpretation. The filling is supposed to be a bit more like xiao long bao / soup dumpling, which is the main reason this recipe intrigued me.
Seasoned pigs-feet gelatin is mixed in with the ground pork before it gets wrapped. Dough-to-filling proportions are off, lots of technique is off, but whatever.
