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  Sprinkle 2 lb brisket with 4 tsp kosher salt and pepper  Heat dutch oven on medium high heat and add  2 Tbsp oil Once the oil is hot add 2 Tbsp minced fresh ginger 2 Tbsp minced garlic When fragrant, (fast, like 30 seconds !) add 2 whole star anise 1 cinnamon stick 1.5 Tbsp. brown sugar or agave  2 Tbsp. rice vinegar  2 Tbsp soy sauce the prepared brisket, above  Stir all that around for a few minutes and add  10 Cups water 1 Tbsp. hondashi at least 2 Tbsp gochujang i think its good to add some mild and some hot and you can add more if you taste. I want lots of flavor more than lots of heat You can also skip browning, put everything but meat into pot and taste for salt and then boil away. I like the garlic and ginger in the soup so if I was sauteing it first i would probably add raw after the water is in. In either case, once the water is in bring to boil and cook for at least 2 hours until brisket is done, you can cook longer and the beef will fal...

When thinking about the veggie here, this recipe works because iceberg lettuce and cabbage does not wilt too much and maintain their crunch. Make sauce: 2 cloves garlic, minced 1-2 small spicy chilies, minced (amount depends on desired heat) 2 Tbsp. fish sauce 2 Tbsp. soy sauce 1 Tbsp. rice vinegar 2 tsp honey/agave black pepper to taste  Reduce the 1 head iceberg lettuce or cabbage to leaves by cutting out the core. Put 2 Tbsp. vegetable oil  in sauté pan on medium high heat Add 1 head lettuce prepared as above, toss to coat in oil and once a little wilted add the sauce prepared above and sauté all together, about 5 minutes or less. You want the veggies a little charred. Can be side or served over rice this is a side for 3-4 Adapted from Chang and Krishna, Cooking at Home , p 296

 Adapted from the frustratingly vague hints in Chang and Krishna, p. 101 This presupposes you have brisket left from making brisket stock For each person,  a few slices of brisket 1 scallion 0.25 C thinly sliced red onion Several leaves of crunchy leafy vegetable (lettuce, romaine,  2 Tbsp. chopped peanuts And any other salad-y things you desire The dressing was vague as well. Haha you minx!  I tried  1 Tbsp. fish sauce 1 Tbsp. rice wine vinegar 2 tsp olive oil 1 tsp agave  1 tsp gochugaru (depends on spiciness) 0.5 tsp sesame oil Ideally you would combine everything except for the brisket, warm it in the microwave then toss it all together

Sauté      3 Tbsp. red curry paste (preferably Maesri) in a bit of vegetable oil until slightly brown but not sticking  Make the dressing as follows: combine cooked, sligthly cooled  curry paste with       1 cup plain whole-milk greek yogurt      3 Tbsp. fresh lime juice (3 limes)      2 tsp. honey or agave       0.5 tsp. kosher salt     0.33   cup finely chopped cilantro In another bowl mix       0.5 medium red onion, finely chopped      0.5 cup celery (1 stalk), finely chopped (or other crunchy vegie)      0.25 Cup chopped pickles sweet gherkins, chopped      1/3 cup coarsely chopped salted roasted peanuts      2 cups shredded chicken ( Poached chicken breasts are fine here, as is just torn rotisserie chicken with skin still on) serve on      2 heads of Little Gem lettuce or rom...

I increased the egg from one to two because I replaced the flour with almond flour.  Combine 0.5 cup veg oil 0.5 cup honey ( agave is easier to work with) 2 egg 1 tsp vanilla Then mix dry ingredients in a separate bowl  2 cup oats (regular like Quaker, neither quick nor steel cut) 3/4 cup almond flour 2 tsp cinnamon 1 tsp nutmeg  and maybe     1/2 tsp cloves  Once the dry ingredients are ready add 1/2 cup chopped walnuts 1/2 cup raisins 1/2 cup wheat germ This can also take and/or  1/2 cup sliced or slivered almonds 1/2 cup chocolate chips  add mixtures together. Pour into square pan. bake at 350 for 18-25 min