Homemade egg noodles with this recipe- the fold and cut is genius.
Lo mein roughly this recipe but we did a bunch of veggie in stead of chicken...so damn good.
Of course we used the chili crunch we had just made on this dish, the main reason for making it really.
Picked up some baby back ribs at Berkeley Bowl. Continuing on the slow cooked BBQ trend I've been on lately.
I mostly followed the methods used in this Franklin BBQ Ribs 2 part youtube series. This guy was on Chef Show a little while back and is super detail oriented.
Slow cooked at 265 for 2 hrs unwrapped and then 1.5 hrs wrapped in foil after basting in sauce. Sauce was a mix of a mustard bbq, standard bbq, and hot sauce. Wanted to make my own but was in a time crunch.
These came out really fantastic. I think just 1000% better than any crock pot type version, and certainly easier to maintain temp in the oven than a grill.
whipped up some slaw, corn on the cob and some pickles Anna made from her garden cucumbers.
Been wanting to try this for awhile. First attempt was good but two notable things I'd change:
-Not use ancho chiles, they are kind of chewy even when dried, not the best texture.
-Cook the shallots slightly less, I overdid them ever so slightly but it gives them a hint of burn flavor. not bad but definitely would do them less. The garlic was the right amount - see pics.
Roughly followed this recipe from Serious Eats
Used ingredients list more or less from the back of the momofuku chili crunch label, but only had chile de arbol and ancho chiles in the dried chili section of Berkeley Bowl - will try some others next time.
It took a solid 2 hours to make it all...lots of peeling and deseeding and slicing involved.
Definitely will do another batch with tweaks. Great stuff.
What I had:
-grapeseed oil
-chile de arbol
-chile ancho
-garlic
-shallot
-salt, pepper, little bit of red chili flake, cumin, paprika, sugar
