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Spicy Miso Ramen—with jerk chicken, duck egg, vegetable gyoza, gailan, scallion, umami chili oil, sansho pepper, shichimi togarashi—for Tuesday’s lunch.
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No pizza oven yet, but I’m making do with a baking steel and my domestic oven.

Chorizo, basil and Zambian forest honey.

The honey is definitely what makes this combo so good; it’s heavy on the smoky, dark, and umami flavours. I think this is a common characteristic of forest honeys, but I’ve never tasted anything like this one before.

 
Within the red circles—red and black specs are shichimi togarashi; grayish-green specs are sansho (Japanese prickly ash), which is very similar to Sichuan pepper, can be used as a substitute, gives the same type of mouth numbing, citrusy taste. Both are bought ground, in little containers—will photograph the little containers when I’m in my kitchen.
 
DitmasPork said:
Within the red circles—red and black specs are shichimi togarashi; grayish-green specs are sansho (Japanese prickly ash), which is very similar to Sichuan pepper, can be used as a substitute, gives the same type of mouth numbing, citrusy taste. Both are bought ground, in little containers—will photograph the little containers when I’m in my kitchen.
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tip; buy whole peppers, if you can, lightly roast and grind fresh. When ground it looses a lot of flavor real quick.
 
MarcelNL said:
tip; buy whole peppers, if you can, lightly roast and grind fresh. When ground it looses a lot of flavor real quick.
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Cheers! 🥂 I’ve bought whole peppers and done just that, but sometimes I just like using a familiar brand. Also, making my own shichimi togarashi (seven spice) ends up costing me quite a bit more—and I’m left with a lot of extra dried yuzu, hemp seeds, etc.
I prefer homemade stuff, but my spice cabinet is already filled with many jars of fresh ground mixes—still working my way through last years garam masala and coffee-bbq rub.
For this weeks roast chicken, I used a paste centered around 'Bell's Seasoning,' a supermarket herb mix that's a lovely shortcut.
 
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cooking for cancer part VI;

she 'had a craving for meat' , likely to up the old Heamoglobin so I obliged....some Limousin side flank steak cooked in Duck fat to get a crispy outside (that wok burner is crazy, I LOVE that thing)

quick red wine porto and cream reduction, enhanced with some beef fond and green peppercorns, bake off sourdough baguette-ish bread on the side.

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MarcelNL said:
cooking for cancer part VI;

she 'had a craving for meat' , likely to up the old Heamoglobin so I obliged....some Limousin side flank steak cooked in Duck fat to get a crispy outside (that wok burner is crazy, I LOVE that thing)

quick red wine porto and cream reduction, enhanced with some beef fond and green peppercorns, bake off sourdough baguette-ish bread on the side.

View attachment 323569
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I honestly never even considered throwing my steak in duck fat... what difference does it make?
 
Jovidah said:
I honestly never even considered throwing my steak in duck fat... what difference does it make?
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it heats to far higher temp and coats the meat so it fries without losing moisture while at the same time crisping up the outside...just give it a go on a burner capable of high heat!
Butter, even ghee burns way before the temp this goes up in smoke.
 
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