Another breakfast of the south, the Chang fen. Varying from 0.5 to 1$ , depending what you want on it (egg, meat+mushroom…).
Front in the 2d pic are the ingredients to make your seasoning yourself, a common practice for fried rice, Jiaoze, etc…
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Is that tofu?
No, wheat, like a steamed big pancake.
Or maybe rice I m confused now 
Yes, it was rice flour I guess.
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Interesting! My mother always made beets with spaghetti, and I consequently became probably the only kid in my elementary school who liked beets. But I never heard of it as a sauce.
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Grated beets in a pan with some oil and garlic (add some water if needed). Then add some soft cheese (we use robiola or stracchino) and mix or blend them together.
I added some lemon juice, parsley and chopped lemon skin.
It was a new recipe for me and my family. My wife and one daughter loved it. The other daughter (the younger one) didn’t, despite I was telling her it was “spaghetti Dracula” mixed with blood.
She liked the idea but not the taste. 
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I tried my hand in halvas nisiste. It’s more caramel and less golden in color irl, but my phone camera is notorious by now 
.
I avoided making it at home because it seems a hassle, although I love it. Also I miss my stove, cooking plate made caramel so much harder. 
Anyway,
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You’ve sent me down a very hunger-inducing rabbit hole…
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I think the color is truer in this one
Traditionally it’s served with cinnamon and roasted almonds, but since I always pick out the almonds anyway…
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The kimchi I tried making turned out really sour (I blame myself, since I forgot to add the cup of sugar that was in the recipe), so I’ve made kimchi jjigae, since that’s apparently what one does with sour kimchi.
The kimchi was extremely spicy as well, but in the end the stew turned out great! At first I was skeptical, but the longer it was left cooking, the better it became.
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After all the Thanksgiving posts, here’s my Christmas post. I made Beef Wellington for the first time, hell of a lot of work, but absolutely worth it in the end. We also accidentaly bought purple potatoes (Vitelotte noire), hence the potato mash in the background turned out purple (it almost went blue, but I remembered from @Lys’ blue cabbage pasta that I should add some acid to fix that!) …
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I also did a standing rib roast for Christmas. First time trying it smoked and it turned out pretty good. Also made cheesy potatoes, mashed potatoes, brussel sprouts, and carrots, also made some sauteed mushrooms and onions to go with the prime rib.
also had a nice matsui whisky. Kurayoshi 12 year
A little disappointed that at the lack of crust or bark (in bbq terms) on the standing rib roast. I will probably have to invest in a searing attachment on the smoker or incorporate a higher temp for a portion of the smoking. but it was smoked for a little over 5 hours at 225 F. (107 C) and after the first hour sprayed with a combo of apple cider vinegar, beef stock, and some beer every 30 min or so. for the rub I only used a generous coating of salt and pepper and then melted butter.
flavor was basic but good (I wanted to keep in simple since it the first time I was trying a rib roast on the smoker). Next time I will definitely add more herbs like rosemary, thyme, and garlic. But had a wonderful smoke flavor (used hickory, cherry wood, and oak).
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We had a Christmas duck made with leftover turkey rub. Stuffed its ass with grass. Haha. Carrots and parsnips added midway through cooking.
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Chicken pie
Under the steam there’s a stifado (see earlier entries).
Frikase is under way.
Whatever pie, I wanted to use up some fridge stuff.
I might have gone on a late night cooking spree. 
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There is a tradition here to bake a pie or a cake for the 1st of the year called Vasilopita (from saint Vasilios, the Greek version of Santa). We always go for the cake, though this time, I added almonds to it and it turned out a but untraditional 
Orange juice, milk, trimmed lemon, vanilla extract, lots of raisins, mastic liqueur, butter, flour, four eggs and various spices all tossed in. Quite an easy recipie. In a sense it is easier to make it, than clean up the cooking pots afterwards 
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What is mastic liquor?
“Various spices” Don’t jump the most interesting part, what did you use?
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If I were to guess mastic liquor is liquor made from mastic.
No Wikipedia for me but thanks I ll check that. In French mastic=the paste you use to fill the holes on the wall or to stick the glass in it’s frame, it was another thing.
Ah, yeah, sorry. I’ll copy the first two paragraphs:
Mastic (Greek: Μαστίχα) is a resin obtained from the mastic tree (Pistacia lentiscus). It is also known as tears of Chios, being traditionally produced on the island Chios, and, like other natural resins, is produced in “tears” or droplets.
Mastic is excreted by the resin glands of certain trees and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and cedar.
Also the bit on culinary use:
In the Eastern Mediterranean, Chios mastic is considered a spice for food. It is commonly used for baking and cooking, adding its aroma to foodstuffs such as brioches, ice cream and other desserts. It is especially known to the Greek, Cypriot, Syrian, and Lebanese cuisine, but recently mastic is also increasingly used in Japanese cuisine.
One of the earliest uses of mastic was as chewing gum; hence, the name. Mastic-flavored chewing gum is sold in Syria, Lebanon, Turkey, and Greece. Mastic is used in ice cream, sauces, and seasoning in Lebanon. In Egypt, mastic is used in vegetable preserves, in jams that have a gummy consistency and in soups. In savoury dishes Egyptian chicken, duck, rabbit and fish recipes often call for mastic, usually paired with cardamom. In Morocco, mastic is used in the preparation of smoked foods.
In Syria, mastic is added to booza (Syrian ice cream).
In Turkey, mastic is widely used in desserts such as Turkish delight and dondurma, in puddings such as sütlaç, salep, tavuk göğsü, mamelika, and in soft drinks. Mastic syrup is added to Turkish coffee on the Aegean coast.
In the Maghreb countries, mastic is used mainly in cakes, sweets, and pastries and as a stabilizer in meringue and nougat.
In Greece, mastic is used in liqueurs such as Mastika (or Mastichato), in a spoon sweet known as a “submarine” (Greek: υποβρύχιο, romanized: ypovríchio), in beverages, chewing gum, sweets, desserts, breads and cheese. It is also used to stabilise Turkish delight and ice cream.
Jordanian chewing gum company, Sharawi Bros. (علكة شعراوي اخوان) use the mastic of Pistacia lentiscus as one of the main ingredients (in addition to glucose) in their mastic-flavoured gums. They also distribute the gum to many deli stores worldwide, such as to Europe and Australia.
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