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Cocoa and honey sounds intriguing. I like it.
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Jun 3, 2019 15:06
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I do cocoa and honey as well, with some milled flax seed, sometimes I add banana, sometimes I add peanut butter, sometimes I add both.... just blend with almond milk and stir in oats after
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Jun 4, 2019 02:08
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It's tomato season, my dudes  BLT and a grilled zucchini walnut salad
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Jun 4, 2019 05:17
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BrianBoitano posted:It's tomato season, my dudes My vines are flowering like crazy and are reaching the 2nd rung of the cage, can't wait for this poo poo to be ready.
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Jun 4, 2019 18:11
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Hoi sin glazed cured pork belly strips with bao buns, pickled daikon/carrot/cucumber and rice flavoured with cardamom, lemon grass and pandan leaves.   
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Jun 5, 2019 16:55
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Raikiri posted:Hoi sin glazed cured pork belly strips with bao buns, pickled daikon/carrot/cucumber and rice flavoured with cardamom, lemon grass and pandan leaves.  That looks loving amazing. How was the pork belly done, just in the oven?
sterster fucked around with this message at 18:27 on Jun 5, 2019 |
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Jun 5, 2019 18:24
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Raikiri posted:Hoi sin glazed cured pork belly strips with bao buns, pickled daikon/carrot/cucumber and rice flavoured with cardamom, lemon grass and pandan leaves. god drat i tried making bao buns a few weeks ago and failed absolutely miserably. instead of soft, delicious buns of goodness i instead got rigid, crusty bullshit. i followed a recipe and have no idea if it was the recipe (probably not) or me (probably) may I ask how you properly make these little pillows from heaven?
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Jun 5, 2019 19:35
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sterster posted:
Thanks, yep, I cooked them for about 3 hours at the lowest setting on my oven (slow cook, below gas mark 1) in a covered dish. Took them out, drained, glaze then cook for 10 mins at gas mark 6 then repeated another 2 times. kumba posted:god drat I am awful for actually using recipes or weighing stuff and this was my first time making these but I'll give you roughly what I used. 250 - 275g plain flour (tipo 00 as this was all I had) 2 tsp sugar 1/2 tsp salt 2/3 tsp instant yeast 125ml water 30ml milk 2 tsp veg oil 1 tsp rice vinegar Mix the flour, salt, sugar and yeast. Mix the water, milk and 1 tsp oil. Add to together and form a slightly wet dough, add more flour or water as required. Add 1 tsp rice vinegar to the dough (I didn't add this earlier as I thought it might cause the milk to separate). Knead for 5-6 mins then rest in a covered bowl for 1 hour or so, depending on how warm the room is. After it has doubled in size knead again then roll out to around 1/3 inch/8mm thick. Add the last tsp oil on top and brush, cut with a 3.5-4 inch round (should get 6 ish). Fold over in half and roll out a little bit more, then rest again in the steamer. Steam for 12-13 mins, take off the heat but leave them in the steamer, covered for another 10 mins before serving.
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Jun 5, 2019 19:57
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 Empty the fridge udon. Miso marinated red snapper, big pile of miso butter shimeji mushrooms and some blanched yu choy.
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Jun 5, 2019 21:28
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 Pan-roasted cod with green garlic and snap pea risotto
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Jun 8, 2019 01:39
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 Matafan- a fancy French word for a giant pancake fried in bacon grease and butter and filled with bacon and onions and covered in cheese. And of course I grabbed the 425 degree handle of the fresh out of the oven skillet when I went to cut it.
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Jun 8, 2019 04:38
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Kaiser Schnitzel posted:
Worth it? Holy poo poo that looks good.
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Jun 8, 2019 04:48
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It’s pretty easy/simple really. Just don’t grab the hot skillet. I use this recipe and it’s good hot out of the oven and also good cold for lunch the next day. I used pancetta instead of bacon and threw the white parts of the green onions in after the pancetta has browned a bit to soften them. https://www.google.com/url?sa=i&sou...560053054118700
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Jun 8, 2019 05:11
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 I was going to get out the DSLR but then I ate the rice.
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Jun 11, 2019 19:38
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Jun 12, 2019 00:59
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Grilled cabbage with bacon? Anything else go into that? I always dig grilled veggies.
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Jun 12, 2019 03:58
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Totally Reasonable posted:
Omuriiiiice
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Jun 12, 2019 05:28
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ZombieCrew posted:Grilled cabbage with bacon? Anything else go into that? I always dig grilled veggies. Just a sprinkle of salt then some blue cheese dressing.
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Jun 12, 2019 12:41
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Just made pesto/Alfredo sauce since my basil is going nuts. A friend brought me a jar last summer and it was to die for so I thought I’d attempt it. Oh boy you should try it, I’d never heard of it. I went with about half and half of each. Heavenly.
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Jun 15, 2019 20:09
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 Bacon, lettuce, onion, avocado, tomato (BLOAT) with mayo and pickled hot pepper spread on toasted hearty white bread.
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Jun 16, 2019 03:23
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The Midniter posted:
A+
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Jun 16, 2019 03:52
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Gimme that sandwich
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Jun 16, 2019 09:34
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The Midniter posted:
Goddamn. Just goddamn.
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Jun 16, 2019 09:45
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The Midniter posted:
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Jun 16, 2019 13:15
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Nothing super impressive, but I liked how breakfast turned out this morning: Cracked some eggs into some hash browns, simple seasonings, melted some cheddar cheese on top, and couldn't decide on what sauce to top it with, so I did a different sauce for each egg. Ketchup on one, sambal oelek on another, and okonomi sauce with kewpie mayo on the last so there was a sour one, a spicy one, and a savory one. Spoiler: I expected the okonomi one to not work at all but it ended up being my favorite. It was all good though!
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Jun 16, 2019 14:11
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Framboise posted:Nothing super impressive, but I liked how breakfast turned out this morning: Why is it screaming?
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Jun 16, 2019 19:14
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you'd scream too if you were about to be devoured
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Jun 16, 2019 19:20
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Framboise posted:you'd scream too if you were about to be devoured goonmouth vore the eggs
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Jun 16, 2019 23:45
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Sauerbraten, spaetzle, rotkohl und gurkensalat Marinade (ended up marinating the beef for 8 days. It was actually amazing)  spaetzle maker!  always butter your spaetzle between batches 
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Jun 17, 2019 05:30
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For your future Spaetzle adventures, they are something you can easily freeze. The clean up is so annoying that I kept making around 2.5kg per batch and just froze it for future use. Goes really well with most of the meat/sauce combos from Europe (Voressen/Osso bucco/stoofvlees).
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Jun 17, 2019 06:20
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Ranter posted:Sauerbraten, spaetzle, rotkohl und gurkensalat I need that now. What did your marinade consist of?
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Jun 17, 2019 08:06
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Onion, carrot, celery, garlic, red wine vinegar, red wine, water, juniper berries, cloves, bay leaves.
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Jun 17, 2019 14:26
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Made some stuffed shells with vodka sauce. I burned the garlic in the stuffing. It's a shame because the vodka sauce was excellent but the dish as a whole just tasted like burned garlic.  My father loved it. Apparently he doesn't mind burned garlic.
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Jun 18, 2019 01:37
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Was going to make Pad Thai tonight but I forgot to grab bean sprouts on the ride home from work. Had some butternut squash ravioli in the freezer so I just whipped together a little sage and fig sauce to throw on top of it. 
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Jun 19, 2019 23:15
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Made Katsu Tuesday night.
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Jun 20, 2019 15:38
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Bad photo, amazing food. 36h sous vide pork ribs with miso-garlic-lime blistered green beans. The ribs were incredible, but the beans are about to become something I make at least twice a loving week holy poo poo. 
Wungus fucked around with this message at 15:40 on Jun 21, 2019 |
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Jun 21, 2019 15:04
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Whalley posted:Bad photo, amazing food. Ok that looks great so you have to post a recipe for the beans please.
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Jun 21, 2019 15:12
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That Works posted:Ok that looks great so you have to post a recipe for the beans please. They're so loving easy. 3 tablespoons white miso paste 3 cloves garlic, either minced or grated if you can find your microplane which I couldn't 2.5 tablespoons lime juice (which was what I got outta 1.5 limes, but next time I'm gunna drop down to 2 tablespoons) A bit over 1 tablespoon honey Whisk that together in a bowl, leave sit. Blister a pound of green beans in a bit of neutral oil for 10 minutes, then once done, turn off the heat and pour the miso sauce straight into the pan, along with a pinch of red pepper flakes and some salt and pepper. Toss to combine, then cut up about a third of a cup of cilantro or however much you wind up grabbing when you go to tear "some" cilantro out of the bunch, and toss that through. They're far too delicious for the amount of effort it takes.
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Jun 21, 2019 15:19
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Whalley posted:They're so loving easy. Awesome thanks. I have a few roast green bean variations I have tried but not one with miso yet. We are about to start getting a lot of long pole beans from the garden which will work great for this as well.
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Jun 21, 2019 15:21
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Whalley posted:They're so loving easy. Yes, thank you for this. I have a similar recipe that I came up with to try and imitate the green beans and ground pork dish that they sell at the deli counter at Kam Man, I'm going to adjust it now. Frying the beans right is the important part.
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Jun 21, 2019 15:31
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