OkayMode
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Your cooking is consistently some of the most aesthetic content on this forum, I wish my lunches were half as nice as yoursSpicy Miso Ramen—with jerk chicken, duck egg, vegetable gyoza, gailan, scallion, umami chili oil, sansho pepper, shichimi togarashi—for Tuesday’s lunch.
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Cheers! Appreciate the kind words!Your cooking is consistently some of the most aesthetic content on this forum, I wish my lunches were half as nice as yours
Spicy Miso Ramen—with jerk chicken, duck egg, vegetable gyoza, gailan, scallion, umami chili oil, sansho pepper, shichimi togarashi—for Tuesday’s lunch.
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tip; buy whole peppers, if you can, lightly roast and grind fresh. When ground it looses a lot of flavor real quick.Within the red circles—red and black specs are shichimi togarashi; grayish-green specs are sansho (Japanese prickly ash), which is very similar to Sichuan pepper, can be used as a substitute, gives the same type of mouth numbing, citrusy taste. Both are bought ground, in little containers—will photograph the little containers when I’m in my kitchen.
Cheers! I’ve bought whole peppers and done just that, but sometimes I just like using a familiar brand. Also, making my own shichimi togarashi (seven spice) ends up costing me quite a bit more—and I’m left with a lot of extra dried yuzu, hemp seeds, etc.tip; buy whole peppers, if you can, lightly roast and grind fresh. When ground it looses a lot of flavor real quick.
I honestly never even considered throwing my steak in duck fat... what difference does it make?cooking for cancer part VI;
she 'had a craving for meat' , likely to up the old Heamoglobin so I obliged....some Limousin side flank steak cooked in Duck fat to get a crispy outside (that wok burner is crazy, I LOVE that thing)
quick red wine porto and cream reduction, enhanced with some beef fond and green peppercorns, bake off sourdough baguette-ish bread on the side.
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it heats to far higher temp and coats the meat so it fries without losing moisture while at the same time crisping up the outside...just give it a go on a burner capable of high heat!I honestly never even considered throwing my steak in duck fat... what difference does it make?
@Carl KotteDwight Schrute’s fashion sense on a plate.. but it was pretty tasty at least
Was tempted as well, but decided to give a pass, chicken not beige enough.
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