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What's Cooking? Show us Your Plated Food Photos!

Ravioli Femminile
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Just testing @Jimbob54
 
Shoyu ramen I ate for lunch yesterday at a small hidden restaurant near my office I just discovered…
 

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Caution: The following is for omnivores only:
*Instrumented, blind and A/B taste-testing particularly correlate that the culinary experience is heightened when there is a disconnect between high-quality and bargain-price.
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*No tongues were harmed during these tests.
 
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pseudoid said:
Caution: The following is for omnivores only:
*Instrumented, blind and A/B taste-testing particularly correlate that the culinary experience is heightened when there is a disconnect between high-quality and bargain-price.
View attachment 381872
*No tongues were harmed during these tests.
Click to expand...
I eat a lot of lamb loin chops. That's a great price!
 
These are lamb skewers (新疆烤串) from Xinjiang, China. Uyghurs are native to Xinjiang. They are Chinese Muslims of Turkish descent who are currently being "re-educated". Being so far inland, there are very few Xinjiang migrants outside China so their cuisine isn't as well known as other Chinese cuisines. Most Chinese migrants around the world are Cantonese (like myself). Even the most popular food in China (Sichuanese cuisine) isn't well known outside China. What you think of as "Chinese food" is actually Cantonese food. The cuisines are so different that it may as well be a different country.

Uyghurs are Muslims, and descended from traders from the ancient Silk Road. The food is a blend of Central Asian and Chinese influence. The lamb is heavily spiced with Cumin, and the Chinese influence comes from Sichuan peppercorns. If you haven't had Sichuan peppercorns, these are spicy, numbing, and intensely floral. The spice mix is generously poured over the meat because as the fat melts over the charcoal, some of the spice is lost. A lot of spice is needed. My first few attempts were a bit too light on the spice. This time I went crazy heavy with the spice rub and I nailed it.

I served it with Tiger Salad, which is another Xinjiang dish. The traditional way is to cut the onion into chunks. I opted for strips, which tones down the pungency of the raw onions by a lot! The salad should have a hint of sweetness, a lot of spiciness, some sour, and a lot of umami. The dressing was made with Chinese black rice vinegar, MSG, salt, sugar, and soy sauce. Note there is no oil in the dressing. Apart from all that salt, it's actually healthy.

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A Uyghur restaurant recently opened in the Washington, DC area. Your food description/ pics is definitely an alert that I need to try it sooner rather than later.
 
A store-bought pie from my local Whole Foods (50% off!). I liked how the sliced apples were laid out, but not the pale, undercooked appearance, so back at home I gave it additional baking time until I thought it looked properly browned. Much pleased with the result.
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