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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Lunch egg salad but taramosalata
In place of mayo and more fish eggs
Pork neck, cabbage and miso stew, beats cold weather every time
I really shouldn’t look at this forum when I’m hungry!
Short ribs and wings for the tailgate this past Sunday.
Joshua Wiessman’s Japanese milk bread hamburger buns. Grass feed beef chuck, white cheddar, Hatch green chili. Oven roasted spuds.
Allow me to dial back the fancy.
fried eggs + steamed rice + nori flakes.
Dill pickled herring, smoked cod and roast pork All served on buttered rye bread.
A umami tsunami! Yum!
Thats my kind of breakfast
Thanks - it was my lunch, but whatever floats your boat!
Looks good! What did you layer yours with? I think it looks like you used a larger pan and rolled continuously, rather than the small square pans where you keep adding egg?
Just some Nori in the middle, this one had shrimp paste added for flavour. Yeah I dont have a tamagoyaki pan, I just used a round 8" Mineral B. Get to eat the cut off the ends as "chefs cuts"
Smoked BBQ ribs
Smoked turkey breast.
Belly, cabbage and hasselbackspotatis.
Not pretty but good cream of mushroom with steak and potatoes
Some wonderful inspiration in this thread - thank for sharing everyone.
Where's the steak?
Small cubes kind of sunk to the bottom. Doing the same tonight will improve presentation
Red wine sauce in another form.
there is sausage as well
Cha Siu and a Square slicer
What would be the best name? Non-liquid sauce?
Round meat and square knife. What a stylistic faux-pas
This looks bloody awesome!
gélatine de Bourgogne
Separate names with a comma.