boomchakabowwow
Senior Member
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Taiwan braised minced pork.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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Spicy Falafel with date hummus. Falafel look more like fishcake, but were good.
My "Rectangle March" contribution is my Wakui Nashiji
My "Rectangle March" contribution is my Wakui Nashiji
- Joined
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the early bird catches a worm;
biodynamic white asparagus, free range eggs, a la Flamand, taters baked in beef tailing, last bit of Mangalitsa smoked sausage;
biodynamic white asparagus, free range eggs, a la Flamand, taters baked in beef tailing, last bit of Mangalitsa smoked sausage;
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Hasselback sweetpotato with beetroot salsa
Yesterday was busy and no time to go shop. I wanted something I could cut up and make myself for dinner. Found some old carrots, bell peppers, onions. Stir fried up in some olive oil that I put some red pepper flakes and garlic in. Finished with some duck sauces. Got it done with the Wokshop #2 veggie ARM !
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pork chop (mangalitsa) with gnocci and a salad in the new wabi sabi bowl
parbaked
Senior Member
Shogayaki pork
Fried oysters aka kaki-fry
Eggs with radish tops and cucumber salad
And a can o’ sake…
Fried oysters aka kaki-fry
Eggs with radish tops and cucumber salad
And a can o’ sake…
DitmasPork
Senior Member
Roasted Scotch Tender with Turmeric Quinoa Pilau.
Seasoned with brisket rub, roasted at 225f, pulled at 125f.
Cooked up this piece of beef to start a patina on my knife—as good a reason as any.
Seasoned with brisket rub, roasted at 225f, pulled at 125f.
Cooked up this piece of beef to start a patina on my knife—as good a reason as any.
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Tacos, guac & entomatadas
Great example of 'simple' dishes executed well!
Looks very tasty!
sumis
Senior Member
gnocchi. put some spinach in the dough. cooked ‘em and threw them in a pan with whatever i found in the fridge, mushrooms and stuff.
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DitmasPork
Senior Member
Butter-Basted Scotch Tender with Turmeric Quinoa Pilau
[making use of leftover roast beef]
[making use of leftover roast beef]
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I envy that bread! looks like ultra high hydration..
Made some bagels for the first time.
Spring is arriving... Time again for Green Sauce...
DitmasPork
Senior Member
Spaghetti alle vongole—Spaghetti with Clam Sauce.
Canned clams, shredded cheese garnish (ignore purists); umami boosted with fish sauce; heat from homemade SA Pickled Bird’s Eye Pepper.
Riff on the suburban spaghetti ‘n’ clams of my youth.
Canned clams, shredded cheese garnish (ignore purists); umami boosted with fish sauce; heat from homemade SA Pickled Bird’s Eye Pepper.
Riff on the suburban spaghetti ‘n’ clams of my youth.
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Michi
I dislike attempts to rewrite history
Sülzfleischwurst (ham in aspic sausage).
This is made with cured pork that is cooked, together with some pork rind, in a strong vegetable stock. Once cooked, the meat is cubed and the pork rind with some onion put through a fine mincer plate. Then mix everything with a little bit of the stock, fill into casings, and blanch at 84 ºC for an hour. The collagen that gets extracted from the pork rind sets into a strong aspic. The whole thing is a little bit like pork brawn, but much, much better in flavour.
This is made with cured pork that is cooked, together with some pork rind, in a strong vegetable stock. Once cooked, the meat is cubed and the pork rind with some onion put through a fine mincer plate. Then mix everything with a little bit of the stock, fill into casings, and blanch at 84 ºC for an hour. The collagen that gets extracted from the pork rind sets into a strong aspic. The whole thing is a little bit like pork brawn, but much, much better in flavour.
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Michi
I dislike attempts to rewrite history
Irish soda bread.
This is the first time I made this. 520 g flour (50% wholemeal and 50% AP), mixed together with a teaspoon of salt, a teaspoon of baking soda, 30 g of cold butter rubbed into the flour, and one egg beaten into 370 g of buttermilk.
The taste is nice, and the texture turns out more like a biscuit (fairly crumbly) than a bread. I made this for someone who cannot eat yeast, but it's good enough to make occasionally as another bread to go into the rotation for variety.
This is the first time I made this. 520 g flour (50% wholemeal and 50% AP), mixed together with a teaspoon of salt, a teaspoon of baking soda, 30 g of cold butter rubbed into the flour, and one egg beaten into 370 g of buttermilk.
The taste is nice, and the texture turns out more like a biscuit (fairly crumbly) than a bread. I made this for someone who cannot eat yeast, but it's good enough to make occasionally as another bread to go into the rotation for variety.
Beautiful, but one naturally wonders how it looks after katsuramuki…
