Caleb Cox
Senior Member
Now make them kiss...
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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DamageInc
Idiot
Scallops and cod loin.
bahamaroot
Idiot Savant
Gotta give this a try Lars, my kind of eats.
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The oyster looks a tad on the small side, but good otherwise
From New Zealand, by any chance? I know they grow some of the really large varieties there.[/QUOTE]
I will go back to the store and ask tomorrow.
Xenif
Senior Member
Fanny Bay, British Columbia
In the middle, Wiley Point, Maine
Around, Kusshi, British Columbia
In the middle, Wiley Point, Maine
Around, Kusshi, British Columbia
Michi
I dislike attempts to rewrite history
My first shot at making sourdough baguette:
The crust came out really nice, very crispy. The crumb was a little too dense for a baguette, IMO:
I used 50% all-purpose flour, 33% bread flour, and 17% Atta (wholemeal) flour. I think I'll try with 100% AP flour next time. Hopefully, that'll lighten up the texture a bit.
The crust came out really nice, very crispy. The crumb was a little too dense for a baguette, IMO:
I used 50% all-purpose flour, 33% bread flour, and 17% Atta (wholemeal) flour. I think I'll try with 100% AP flour next time. Hopefully, that'll lighten up the texture a bit.
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I made Chiu Chow Chili Oil the other day and it's wonderfull. Not crazy hot, but with a great depth and fruitiness.
So today was all about coming up with an excuse to use it and I made a mock version of a mock asian dish - General Tso's Chicken!
Tasted nice and was a great alibi for drenching in chili oil.
So today was all about coming up with an excuse to use it and I made a mock version of a mock asian dish - General Tso's Chicken!
Tasted nice and was a great alibi for drenching in chili oil.
HSC /// Knives
KKF Supporting Craftsman
Poluet Marengo, I love the taste, and fairly easy to make, I used chicken thighs
My g/f is French and is personal friends with the author. I've met the author in LA and Paris.
I like her style in this book.
My plating is poor....but this dish is simply yummy,
My g/f is French and is personal friends with the author. I've met the author in LA and Paris.
I like her style in this book.
My plating is poor....but this dish is simply yummy,
boomchakabowwow
Senior Member
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Simple soy sauce noodles. Hong Kong comfort food.
Xenif
Senior Member
Dammit I should've looked for a Danish spouse
Sweet and sour pork ribs
Michi
I dislike attempts to rewrite history
That glaze looks awesome! Would you let us know how you made it?
DamageInc
Idiot
Braising pork cheeks in spicy smoked paprika sauce.
donegoofed
Active Member
Fortunately, I'm better at baking than sharpening..
10% rye. 80% ish hydration.
10% rye. 80% ish hydration.
The Fanny Bay Inn makes the most wonderful oyster burger going. Me and my friends would take our Harley’s and make a 200mile plus round trip just to have one of their Oyster burgers. The PNW (Pacific Northwest) generally has amazing oysters but the Fanny Bay oysters are definitely special. I understand that Harry and Meghan and Archie moved to Victoria just to be able to get Fanny Bay oysters. Too bad about that crown ... but you will sacrifice a lot for a Fanny Bay oyster.
Fortunately, I'm better at baking than sharpening..
10% rye. 80% ish hydration.
It would way better for my soup than the crackers lol !
Well done !!
Imraan
Active Member
Finally got a chance to try this. That's a really nice recipe. The spices work really well together, and the duck fat makes sure that the potatoes come out crispy.
Do you have an Indian background, by any chance? The spices are much like what is commonly used in Ayurvedic cooking…
Thanks again, I really enjoyed this a lot!
I added some homemade sausage and a bit of salad to turn this into a meal
View attachment 68721
That looks delicious @Michi, so glad you got to try it and liked it!
Works well with meat and salad eh?
It is an Indian recipe you're right
DamageInc
Idiot
I'll take a too wet risotto over a too dry risotto any day of the week.
Me too.
Hello Michi! I assume you are talking about the ribs and Thank you!
I first marinade the ribs in Chinese cooking wine, gingers, garlic and some salt and sugar overnight.
The next day I stir fry the ribs till brown then added more wine + soy sauce + Chinese vinegar + white sugar + brown sugar + salt.
I cooked it in low to mid heat for about 90min till I can poke through the ribs with chopsticks.
Michi
I dislike attempts to rewrite history
@Gjackson98 Thanks for that, much appreciate it!
My pleasure!
boomchakabowwow
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Yummy guys.
killing it!
killing it!
Caleb Cox
Senior Member
Looks so Yummy
