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Paprikashed for the first time in a while.
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Nov 25, 2014 01:11
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| # ¿ Apr 24, 2024 12:58 |
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Jan 23, 2015 06:22
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Congin'  
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Jan 25, 2015 06:50
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franco posted:That's Dou Ban Yu (Lowtax's catchphrase), right you never tell us what things are! ? Ingredients and result look like it is, as far as I can tell, and it looks great! Yep, dou ban xian yu/豆瓣鲜鱼 from Fuchsia Dunlop's "Land of Plenty". It turned out okay except for grabbing it from the wok by the tail. I added warm tofu to the leftover sauce which was also awesome.
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Jan 27, 2015 03:45
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60°C pork chops    Also, banana bread  
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Mar 23, 2015 07:20
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Paper With Lines posted:holy poo poo recipe on the banana bread. Banana bread recipe here. Pay attention to the notes because it really does work better in an 8.5 x 4.5 pan. I don't do a whole lot of baking, but this is one of the only things people specifically ask me to bake. It's pretty tasty.
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Mar 23, 2015 17:45
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Apr 30, 2015 07:19
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Apr 28, 2016 06:33
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Thanks guys! It's choy sum, actually. I will devour a bag of Chinese greens like nothing else. Both are Fuchsia Dunlop recipes. The choy sum is blanched in a pot of water then chopped up and spun in a salad spinner to remove excess liquid. Fry up some minced garlic and ginger, then add the choy sum and some chopped red pepper and stir fry until hot, then add some chili oil and sesame oil at the end. Really easy and tasty 
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Apr 28, 2016 18:38
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Ribeye and aspergers for dinner last night. 130°F sous vide and finished on the Baking Steel. 
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Jun 5, 2016 20:20
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Burged  
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Jun 13, 2016 04:12
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Smashburg life  
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Jun 21, 2016 08:10
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| # ¿ Apr 24, 2024 12:58 |
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I always make a huge pot of sauce and freeze a bunch of portions when I do shakshuka. Just heat and add eggs and whatever else for a really quick meal. My favourite way to freeze sauces is in shallow containers and then transferred to food saver bags when solid.
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Jun 27, 2016 10:15
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