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I've been cooking the odd spot of Chinese food just recently...       
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Jul 5, 2013 02:35
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| # ¿ Apr 27, 2024 17:13 |
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I baked some potato buns for sous vide burgs. Pan seared and topped with torched Swiss cheese and sauteed mushrooms.    
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Mar 30, 2014 04:05
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Abortion in a bowl: Which becomes bang bang chicken:  And some steamed eggs:  I also burged again the other night with home made potato buns: 
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Apr 3, 2014 18:29
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Apr 21, 2014 21:04
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Apr 30, 2014 02:56
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 I uh... rather like banging chicken.
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May 3, 2014 20:40
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Rurutia posted:I know everyone wants to know your recipes. But I want to know how the hell you stay skinny with how much you bake. You give away most of it to family, friends, and coworkers so they get fat instead 
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May 9, 2014 18:28
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 Fiddlin' 
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May 25, 2014 04:30
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 Mapo and a blanched/stir fried fiddlehead thing with ginger sauce. Pretty tasty; would fiddle again.
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May 27, 2014 16:48
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Jul 4, 2014 06:45
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            Also picked up some garlic...  
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Oct 17, 2014 03:24
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Burged with my doge assistant  
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Oct 27, 2014 03:29
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VelociBacon posted:Looks amazing - what did you add in terms of seasoning? Just salt and pepper on either side right before cooking. I fried the patties in bacon grease and added the cheese at the end to melt it. The sauce is a "pub-style" mayo sauce from CI: 3/4 cup mayo, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp chopped chives, 1 minced garlic glove, pepper. The buns are made with this recipe; I normally do potato buns, but these ones were so tasty for the amount of effort required I'll probably just be lazy and use them instead in the future.
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Oct 27, 2014 04:03
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DontAskKant posted:Did they envelope the candy from the bottom? The cookies are missing their tops in the before photo. You put a second disc of dough on top of the candy and pinch the edges shut.
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Nov 10, 2014 10:09
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I made congee for the first time today. Unfortunately I am a dumb and didn't realize I was out of century eggs, salted duck eggs, and green onions. I have been eating a huge pot of congee all day with basically everything I can get my hands on, though. I also tried chili oil, pickled mustard green, chopped zha cai, and lots of other good stuff. I never want congee again until the next time I make congee which will definitely not be tomorrow for sure.
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Nov 21, 2014 05:44
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| # ¿ Apr 27, 2024 17:13 |
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bosko posted:I made a very very cheesy pizza. Been experimenting with gluten-free crusts and the one behind the cheesy mass came out like cardboard. Onto the next one... Have you tried the CI/ATK gluten-free pizza crust? It looks pretty decent.  
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Nov 22, 2014 21:59
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