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Pork cheeks braised in apple juice, onions, garlic and fresh apples. Served with pickled wild garlic buds, onion rings, roasted walnuts and mushrooms
Glacé at the bottom, cress on top
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I’ve had a lot of venison, but never venison ham. I’m intrigued!
It's nice. The closest thing I can think of is Italian Bresaola. The texture of this one is softer though, and it is ultra lean, without the marbling you find in Bresaola. The flavour is different, too; the deer aroma does come through.

Personally, I think it is delicious. And a most excellent low-fat protein source :)
 
Fork-and-knife cheeseburger.

300g patty draped in a massive wallop of three cheeses (domestic swiss, Emmental and extra sharp New Zealand cheddar, shot through with slow-stewed julienne of crimini.)

Condiment: mayo, dijon mustard, finely diced shallot and “secret ingredient:”
a dose of very hot salsa roja.

Note mug that holds 1.0 Foster’s. I like the green can.


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Lunch special from chicken karaage I made yesterday…

I refried the karaage to heat it up, turned out great. Making those yesterday was actually the first time I had deep fried anything at home (weird, yeah, just haven’t had a reason before, shallow frying is relatively common though).

I made a big batch from six whole chicken legs, will buy deboned thighs next time as the prep for those took quite a long time (haven’t deboned any in ages, woe slow me…).

Deep frying in a three quart stainless pot wasn’t that bad but a bit messy. Need to tinker with the process a bit to make the crust more fluffy (especially the parts that involve potato starch).

For recipe I more or less followed the ”all 1” from NHK’s ”Dining with the Chef”.

So yeah… might actually make the trip to the city center the next time I hanker for karaage, the one served at the restaurant in my local Muji is *excellent*. I used the same rice though ;)
 

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Beef Stroganoff (Keller’s short rib version, not my mom’s Campbell’s soup 70s special) and my new Erik Gullikson. Erik and I are also working on a special custom for early next year, but I couldn’t resist a Christmas knife from his recent drop. Absolute joy to use. Noticed that a few of Erik’s gyutos just hit MC — seems like a perfect Xmas gift to me!
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