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Corky Romanovsky
Oct 1, 2006



Soiled Meat

Sesame Entry: a Simply Awkward Man's Entree

I saw that you guys were cooking with sesame and thought, "I've eaten a lot of sesame dishes; I can do that."

Trigger Warning: I lost a bunch of nicer looking dishes, etc., when I moved.

Drink: Tahini Infused Chai


Appetizer: Agedango with Black Tahini Anko


Main: Pork Cutlet with Sesame Inundated Sauce


Salad: Salad


Desert: Black Sesame Pudding






Method

Drink:
1/ Start chai per usual -- I use that goon's chai, it is good
2/ Add about one half teaspoon of tahini per serving
3/ Finish making chai


This worked out nicely. Adjust tahini content to taste.

Appetizer:

1/ make your dango dough, should be as soft as an earlobe (maybe even your earlobe)


2/ mix your anko with black tahini, here I used chunky anko but you can use smooth too

3/ divide, flatten, fill "step 1" with "step 2"

4/ roll in white sesame

5/ fry at a low temp for 3~4 minutes, too hot and they will crack, too long and they may explode


Use enough oil such that they float. All I had was olive oil, so I wussed out on oil level.
These are quite savory.

Main:
1/ mutilate your meat

2/ bread with flour, egg, bread crumbs
3/ deep or pan fry


4/ grind some white sesame to desired coarseness
5/ mix with sauce

6/ serve on a bed of shredded cabbage with some dressing

Diagonal cuts across the front and back, such that they cross each other, seems to work the best.
Traditional sauce is Worcestershire Sauce based.
I didn't monitor the oil temperature so I burnt the cutlets a bit.
Again, I wussed out on oil level.

Salad:
1/ make sous vide chicken


2/ make crispy chicken skin



3/ make salad
4/ combine

Here I used a sesame based dressing stopped with more white sesame.

Desert:
1/ mix gelatin with a little water

2/ mix sugar and black tahini


3/ start heating milk with "step 1"
4/ once dissolved, gradually add "step 2"
5/ stir and heat for a while

6/ pour into bowl through a sieve

7/ put bowl in ice bath and stir with a rubber spatula until it cools and thickens a bit
8/ transfer to dishes and refrigerate for about 3 hours


I recommend garnishing with something to add some contrast. Maybe some mint and whipped cream.
Yes, those are broken plastic chalices.



Chef's Note:
I am late for work, but I can post additional pictures later. Sorry.

Corky Romanovsky fucked around with this message at Oct 25, 2015 around 23:51

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Rurutia
Jun 11, 2009


Excellent looking food. Would love to get the full recipe for the app.

Drink and Fight
Feb 2, 2003

hoot, hoot, hoot, hoot hoot hoot hoot hoothoothoothoothoothoothoot hoooohootohtothotootothtoto, hoot


Yes, please update with recipes when you are off work! (You made the deadline, no worries.)

Corky Romanovsky
Oct 1, 2006



Soiled Meat

Appetizer:

Appetizer: Agedango with Black Tahini Anko


Ingredients for 5
50g of confectionery rice flour, shiratamako, may be Englished as Sweet or Glutinous
50~60 mls of water
~45g of tsubuan, or you can make your own
~5g of black tahini, mine came in a squeeze pack
white sesame
frying oil


1/ make your dango dough, should be as soft as an earlobe (maybe even your earlobe)


2/ mix your anko with black tahini, here I used chunky anko but you can use smooth too

3/ divide, flatten, fill "step 1" with "step 2"

4/ roll in white sesame

5/ fry at a low temp for 3~4 minutes, too hot and they will crack, too long and they may explode.
Use a lot more oil than I did, but at a similar activity level. Seriously, like actually deep fry them.

Corky Romanovsky fucked around with this message at Oct 27, 2015 around 04:22

Corky Romanovsky
Oct 1, 2006



Soiled Meat

Main: Pork Cutlet with Sesame Inundated Sauce


Ingredients
Pork
Flour with some Salt & Pepper added
Egg
Bread Crumbs, Panko preferred

Sauce
Bulldog Brand
-or-
0.5~0.75c ketchup
2.5T soy sauce
1.5T apple cider vinegar
1.5T sugar
0.5t garlic powder
0.5t ground ginger
and maybe some fruit puree like plum or apricot
Simmer for 20min

Main:
1/ mutilate your meat

2/ bread with flour, egg, bread crumbs
3/ deep or pan fry


4/ grind some white sesame to desired coarseness
5/ mix with sauce

6/ serve on a bed of shredded cabbage with some dressing

Diagonal cuts across the front and back, such that they cross each other, seems to work the best.
Traditional sauce is Worcestershire Sauce based.
I didn't monitor the oil temperature so I burnt the cutlets a bit.
Again, I wussed out on oil level.

Corky Romanovsky fucked around with this message at Oct 27, 2015 around 04:26

Corky Romanovsky
Oct 1, 2006



Soiled Meat

Desert: Black Sesame Pudding


Ingredients
8g gelatin
3T water
120g sugar
60g black tahini
450ml milk

Desert:
1/ mix gelatin with a little water

2/ mix sugar and black tahini


3/ start heating milk with "step 1"
4/ once dissolved, gradually add "step 2"
5/ stir and heat for a while

6/ pour into bowl through a sieve

7/ put bowl in ice bath and stir with a rubber spatula until it cools and thickens a bit
8/ transfer to dishes and refrigerate for about 3 hours


I recommend garnishing with something to add some contrast. Maybe some mint and whipped cream.
Yes, those are broken plastic chalices.

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Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


This was a very good entry! Anything that involves crispy chicken skin makes me stand up and pay attention.

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