The color is normal for corned beef.
Corned meat is salt-cured, typically with nitrates (pink curing salts) which give it that bright pink color.

One of my favorites. I implement pho once a week into my diet.

It's a chili inspired by Italian tomato based meat sauce (Ragout/ragu/ragu alla Bolognese etc.) Call it whatever you want.

Finally a pho that actually look like pho.

YUM. You honestly can’t go wrong with some good sausage and some rice

Zucchini in Europe look like this, I would love to send you a picture next time I buy some ☺️

Whats Bolognese Style? You mean ragout?

Funny you mention that because I entered this in my first ever chili cook off and took home the trophy today!!

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Now this is some award-winning chili!!

We have a newish Korean chicken joint less than a block away, but I haven't tried any as neither my roomie nor I can handle hot spices and tend to be shy of new experiences. Also, vendors tend to undersell the spiciness of their food. Is Korean food ever hot and spicy?

I have a feeling we may have entered the "corned beef with every meal" era.

Is it normal for the meat to be so pink?

Indredients:

• 2 tbsp of Extra Virgin Olive Oil
• 8oz Pancetta
• 2lb Ground Beef
• 2 tbsp Chopped Calabrian Chili
• A pinch of Dry Calabrian Chili Flakes
• 2 tbsp Chopped Chipotle Adobo
• 1.5 teaspoons Chili Powder
• 2 Red Onions Roughly Chopped
• 3 Chopped Bell Peppers
• 5-6 Cloves of Minced Garlic
• 1 Can Tomato Paste
• 2 28 oz Cans of San Marzano Tomatoes
• 2 tbsp Chopped Fresh Basil
• 2 tbsp Chopped Italian Parsley
• 2 cans of Cannelini Beans
• 1 cup dry Italian Red Wine
• A Dash or Two of Tabasco Pepper Vinegar Based Hot Sauce
• Salt and Pepper To Taste

Heat a large pot on medium-high until hot then add the olive oil and pancetta. Sauté the pancetta until crispy and the fat has rendered into the pot. Remove the pancetta leaving the rendered fat and oil in the pot. Add the onions and saute until just translucent. Salt and pepper to taste and add the bell peppers. Once the bell peppers start to cook down add the chopped chili's and cook for about 3-5 minutes. Add the garlic and cook another minute or two until it just starts to take on a golden color. Add the can of tomato paste and mix together, and cook another few minutes until it takes on a rust color. Don't worry if it sticks to the pan that's flavor you can scrape up later. Add the pancetta back to the pot, add the San Marzano Tomatoes and chopped herbs. Salt and pepper to taste and add the chili powder. Bring to a boil and reduce heat to low. Simmer for 45 minutes. After 45 minutes heat a separate large frying pan on medium-high heat. Once hot add 1 tablespoon of olive oil and the ground beef. Brown the ground beef breaking it up into small pieces. Once browned add 1 cup of dry Italian Red Wine and turn the heat way up. Reducing the wine by half. Add the beef to the large pot. Mix together and simmer another 45 minutes. After 45 min rinse the cannellini beans and add them to the pot. Cook another 10 minutes. Enjoy.

How do you make this?

That looks yummy.

Damn looks delicious!!

wow, that's some scary stuff!

So jealous

Freakin yum!!!

Recipe courtesy of the legendary Brian Lagerstrom. I've made Korean fried chicken before with Joshua Weissman's and Maangchi's recipes. Brian's is by far the best, and includes a few techniques that I hadn't seen in any other recipes (mixing a cup of batter into the flour, painting the spicy sauce on).

The only unusual ingredient is the potato starch - but this greatly improved the final texture and browning so I wouldn't substitute it

Oh now that's new. I'm interested in the recipe.

I think I know what I bought in the store and then cooked

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😍🤤