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Since I didn't actually cook for for my wife's b-day last weekend I had to make up for it. Filet mignon, twice baked potato and corn along with an Aperol Spritz

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The least fanciest thing one can do, besides drinking water. Felt like having spam for breakfast, so I cooked some. I think for me, KEY is to cut it about 4mm thick. If it's thinner, it gets to be a cracker, if it's thicker, it has too much soft inside. But, about 4mm it's crispy, and meaty, but not soft...

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Hawaiian delicacy right there.
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Made fried rice. Day old basmati rice. it's 2 year old dry aged. I saw some restaurants are using 12 year old dry aged and claim it's amazing, but I can't find any to try :(

Fried rice is just garlic, msg, soy sauce and wostershire sauce. I usually don't like greens in mine or even eggs, but I often add peas and caramelized onion but I only had canned peas and when I tried 1, it was mushy, so I dumped it.

shrimp normal salted 20 min before cooking, then wiped dry, got my demeyere atlantis very hot and about 75 seconds per side (i added pepper before putting them in)

then finished all with freshly squeezed lemon juice.. I find it balances fried rice and adds lots of flavor to shrimp (almost acts like salt).

tasted very good to me, but nothing rally special, to be honest.. just very quick/basic one in non-stick skillet.

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Breakfast! Sourdough, avocado and chili crisp oil! Love this combo!

Why have I not thought of this, serious potential.. This is why I love this thread, so many ideas. When someone mentioned cheese on ramen I was not into it at all. Tried it, love it, have it all the time.

Staying topical. Noodles with shiitake, bok choy, ginger/garlic, pulled chicken, and green onion. Also pictured: the superior flatware shape (I’ll die on this hill)

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What’s in Würzfee? (cool name)
It's a vegetable stock powder. From the manufacturer's website:
Rock salt, dried vegetables in variable proportions by weight 21% (carrots, onions, parsnips, celery, leek, shiitake mushrooms, parsley root), corn flour, dried apples 5%, dried herbs in variable proportions by weight 4% (parsley, lovage), sunflower oil 1%, curcuma
All the ingredients are organic.
 
I need to start taking pics. I made a pecan-crusted chicken breast with a side of roasted sweet potatoes that was just basically dessert.

I'll see what I can do. I can't compete with a lot of you guys, but I think it would still be fun.
 
Chinese "BBQ" eggplant

Cut Eggplant in half, score the flesh, then steam for 20 min.

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Garnishing with Hardent
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Steamed eggplant

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Place eggplant into air fryer, smother with your favorite seasoning concoction.
(Peanut oil, Soy sauce, vinegar, five spice, cumin powder, hoisin sauce, sugar, garlic, green onion for mine). 400 F 10min. Adjust based on preference

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Final step: completely mess up taking picture of the final dish. Delish tho.
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I saw Pati Jinich make shrimp, bacon, and crispy chickpea tacos, so I gave it a try and they’re sooo good. I highly recommend making these 😋
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That looks great. So great, in fact, that I must make it. I found the recipe on line, but I have two points of confusion that I'm hoping you may be able to clear up.

Are canned chickpeas OK? I mean, I'd do my usual trick of pouring boiling water over and rinsing in cold water, to eliminate the "canned" flavor. But I'm wondering whether you used dried, and whether one really should.

Does the guajillo chile have to be fresh, or is she talking about dried?
 
That looks great. So great, in fact, that I must make it. I found the recipe on line, but I have two points of confusion that I'm hoping you may be able to clear up.

Are canned chickpeas OK? I mean, I'd do my usual trick of pouring boiling water over and rinsing in cold water, to eliminate the "canned" flavor. But I'm wondering whether you used dried, and whether one really should.

Does the guajillo chile have to be fresh, or is she talking about dried?
Dunno about the chickpeas. However the guajillos are almost certainly dried and rehydrated.

Cool hack: microwave the dried chiles (check them through the bag in store. Fresh dried ones are pliable. If they’re brittle, they’re no longer at their best.)
in ten-second increments until they are fragrant. So much quicker and easier than waking them up in a hot skillet.
I’ve rehydrated them the usual way in hot water — but have had excellent results soaking them overnight at room temperature.
 
That looks great. So great, in fact, that I must make it. I found the recipe on line, but I have two points of confusion that I'm hoping you may be able to clear up.

Are canned chickpeas OK? I mean, I'd do my usual trick of pouring boiling water over and rinsing in cold water, to eliminate the "canned" flavor. But I'm wondering whether you used dried, and whether one really should.

Does the guajillo chile have to be fresh, or is she talking about dried?
I used canned chickpeas. I just rinsed it off in a colander with cold water. And yes, the guajillos are dried.
 
First time making Filipino food over this past week. Sisig, sinangag(garlic fried rice) and adobo. Couldn’t source chicken liver or calamansi for the sisig so I will be doing that again once I can. Adobo was crazy good the next day. Almost went through a full bottle of Datu Pati vinegar between these two meals, insanity.

Also, first food photo on my brand new camera set up (Sony α7CR + 24-70 GM II for those curious). Hopefully the lighting isn’t messed up, still figuring out file management and the likes
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Was thinking I never have made fondant potatoes, so a first attempt....a bit underwhelming but for that fact it frees up time to do other stuff ;-)

Pork sirloin with sage wrapped in Schwarzwälder Schinken with a Port and Red wine and Stock plus some balsamic vinegar reduction, fondant potatoe and braised chicory.

Dalman Honyaki as weapon of choice, pic not showing the Muray river salt
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