I’d love to know what recipe you use.
Sure thing!
Kung Pao - https://youtu.be/9Qq76SDk2fE
Eggplant - https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
Pork/pepper - sorry this recipe is from a korean app… here is a close equivalent: https://www.chinasichuanfood.com/pork-and-pepper-stir-fry/. I replaced most soy sauce with oyster sauce, added spicy toban djan (chili bean paste https://www.amazon.com/Lee-Kum-Kee-Bundled-Silicone/dp/B07Z5CNLGW/ref=sr_1_3?dchild=1&), & replaced vegetable oil with sesame oil (for that more roasty taste). The amounts may not be perfect so you’ll have to tinker a bit
Good luck! 
EDIT: Oops you meant the pad thai. haha it’s just food network 
https://www.foodnetwork.com/recipes/pad-thai-7112938. I find that the tamarind paste is KEY. Also if you like a spicy kick, capsaicin powder adds the kick without changing the flavor (https://www.amazon.com/Korean-Food_Chungwoo_Capsaicin-Pepper-Powder_14-1oz-Dressing/dp/B07197TL86/ref=sr_1_3?d)
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Really nice looking u love thus dish. More peanut’s please and extra cilantro lol
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Oh this has me craaaaaving some frozen fish sticks!
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I obviously didn’t make this. Local chip shop at the park by the water. Overpriced but super tasty halibut & chips
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I remembered this thread just in time to share this fennel/chicken pea/feta/and more salad which turned out very good. From maybe the nicest cooking book I got, called crisis koken (crisis cooking). It was made during lockdown here and features relatively easy recipes from some of the most famous Dutch chefs using simple ingredients that many people already have in their homes. A really nice book, in an extremely simple design, as is this salad.
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Crisis Cooking. Love the name/concept
That looks delicious
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Omg…
…and I was gonna let u hold them…lol…I had bacon tonight too
14…16 and a half hands…big girl…just took her a couple hours from my house to get some retraining…shes there for 2 weeks…going Saturday for some training myself too…lol
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Thank you for sharing all of this in this and the other post. It’s all very fascinating.
This I’m familiar with. I don’t like giving people my name for the same reason. Names have power.
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A beef stew/soup hybrid. It has beef, carrots, mushrooms, celery, onions, shallots, and caramelized onions. Those rosemary sprigs were taken out after it was finished.
I’ll save beef and chicken bones in the freezer from when I cook other meals and when I have enough, they get simmered with vegetable leavings to make stock, then I make a big pot of soup. It can be a long process–especially when it comes to deboning the chicken after it’s simmered for a chicken soup–but it’s worth it so that nothing goes to waste and for a soup that I know exactly what’s in it.
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It’s possible l, we just don’t do it. No matter how annoying I think a lot of traditions are, I’m not taking the chances to get bad luck or catching a spell or a curse. I do know how to cast some though 
but I don’t do that either.
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It’s a fly mask…lol
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Perfect summer snack for a warm day. What we call Serbian cheese (basically white cheese from Balkan) crackers/biscuits, pickles, chilli corn and marmelade.
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I had baked beans and sausages yesterday too, I love it 
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ha ha love that 
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