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chiffonodd

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Some recent home cook grub. Nothin fancy but definitely tasty.

"Crusty" mushroom pizza. Dough fermented in the fridge for a week so there was a lot of rise . . . maybe too much 🤣



Nashville hot chicken. The purists can tell me what I did wrong.





Yukon gold bacon hash w/ egg.

 

Nedfeister

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Singaporean Laksa, this is the first time I made Laksa. Using a recipe from My Mum's Homemade Laksa Recipe, plus a Cheat's Laksa apparently her mother's recipe! (Not mine)
If you can source some of the ingredients from an Asian supermarket its definitely worth it.

Image from my Instagram page @the_copper_pan_cook

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erickso1

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Pizza night. 1/2 pep and pineapple, 1/4 cheese, 1/4 sausage. The other one was an experiment. 48 hr cold ferment, 30% rye flour. Brushed the rim with olive oil, then sprinkled with parm on half, other half was everything bagel seasoning. Definitely a bit chewier, but pretty decent. Sausage and cheese topping.
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camochili

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DitmasPork

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Made an uber traditional Chinese dish. Herbal Black Chicken Soup. Called Silkie chickens, the skin, flesh and bones are black—very cool looking! Not much fat on them, so usually long simmered or steamed. When plated, looks like a chicken wearing a black leather jacket. It's a gamey tasting bird, texture reminds me a little of big frog.

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chiffonodd

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Made an uber traditional Chinese dish. Herbal Black Chicken Soup. Called Silkie chickens, the skin, flesh and bones are black—very cool looking! Not much fat on them, so usually long simmered or steamed. When plated, looks like a chicken wearing a black leather jacket. It's a gamey tasting bird, texture reminds me a little of big frog.

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i might be too much of [insert favorite expletive here] to try that, but man it looks legit
 

Xenif

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Made an uber traditional Chinese dish. Herbal Black Chicken Soup. Called Silkie chickens, the skin, flesh and bones are black—very cool looking! Not much fat on them, so usually long simmered or steamed. When plated, looks like a chicken wearing a black leather jacket. It's a gamey tasting bird, texture reminds me a little of big frog.

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believe it or not, this is my 6yr olds favorite chinese dish. "Dad can we have black chicken soup tonight?" (Looks outside, 36 °c) "No dear"
 

DitmasPork

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Roast Hoisin and Gochujang Pork Loin + Pan Sauce + Furikake Rice + Scallions for supper. 2.75 lb pork loin marinated 6-hours in: 2 tbsp hoisin; 1 tbsp gochujang; 1 tbsp oyster sauce; 1 tbsp shoyu; 1 tbsp laoganma chili crisp; 1 tbsp sesame oil; 2 tbsp shaoxing rice wine; 1 tsp five spice; 1 tsp white pepper; 1 tsp sugar; 1 scallion stalk, chopped; 3 garlic cloves, pulverized. Seasonings tasted great, though not as much penetration as I'd liked—a friend here suggested cutting the loin in half lenthwise, which I'll do next time.

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ptolemy

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Roast Hoisin and Gochujang Pork Loin + Pan Sauce + Furikake Rice + Scallions for supper. 2.75 lb pork loin marinated 6-hours in: 2 tbsp hoisin; 1 tbsp gochujang; 1 tbsp oyster sauce; 1 tbsp shoyu; 1 tbsp laoganma chili crisp; 1 tbsp sesame oil; 2 tbsp shaoxing rice wine; 1 tsp five spice; 1 tsp white pepper; 1 tsp sugar; 1 scallion stalk, chopped; 3 garlic cloves, pulverized. Seasonings tasted great, though not as much penetration as I'd liked—a friend here suggested cutting the loin in half lenthwise, which I'll do next time.

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looks great. do you use phone for pics? if so, what settings?:) I like the contrast on them!
 
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