Food

3/4 C. sesame paste
1/2 C. boiling water
1/2 C. soy sauce (less is better)
1/2 C. veg. oil
1/3 C. wine vinegar (red)
5 cloves garlic crushed
2 T. honey
2 T. chili oil (or a bit more)
3 T. toasted sesame oil
2 lbs. noodles (mein)

1. Whisk sesame paste + boiling water.
2. Beat in soy sauce, vinegar, veg. oil, garlic, honey, chili oil, and 2 T. toasted sesame oil until smooth. Refrigerate until ready to serve.
3. Cook noodles, drain & rinse w cold water. Add 1 T. of toasted sesame oil. Toss.
4. Mix cold noodles with chilled sauce.
5. Garnish with grated carrot, slivered scallion, and mung bean sprouts. (we rarely do the garnish anymore)

This is an old recipe from the N.Y. Times magazine section. Sometime in the mid-80's?

This recipe looks delicious and I'm a big fan of pork tenderloin.


http://12tomatoes.com/sc-hasselback-pork-loin/?utm_source=12t-12t&utm_medium=social-fb&utm_term=20161004&utm_content=video&utm_campaign=sc-hasselback-pork-loin&origin=12t_12t_social_fb_video_sc-hasselback-pork-loin_20161004

It's a recipe for a slow cooker (dh take note)but can be done in the oven easy enough.

In general, 1 hour of simmering on the range or baking at 350°F in the oven is equal to 6-8 hours on low or 3-4 hours on high in a slow cooker.

From Dave and Randi

http://www.food.com/recipe/sullivan-street-bakery-no-knead-bread-316202

Dave says:

"Use bread flour and about 1/2 tspn of yeast."