DitmasPork
Senior Member
1 bunch scallions; 3 inch knob ginger; 2 cloves garlic; 1/3 c oil; 1 1/2 tsp kosher salt. Chop, mix; *pour smoking hot oil over ingredients in a heat safe bowl, sizzle, cool. Done. [*Extreme care taken with hot oil!]
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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1 bunch scallions; 3 inch knob ginger; 2 cloves garlic; 1/3 c oil; 1 1/2 tsp kosher salt. Chop, mix; *pour smoking hot oil over ingredients in a heat safe bowl, sizzle, cool. Done. [*Extreme care taken with hot oil!]
Byphy
By
Gonna give the wife some love here.
XO Noodz?
I may have worked as a cook, but she is a natural compared to me. She just whipped this up with whatever was in the fridge. Very comforting
XO Noodz?
I may have worked as a cook, but she is a natural compared to me. She just whipped this up with whatever was in the fridge. Very comforting
juice
Doesn't even buy knives
Needs a bit more ... well, you know.
Byphy
By
Heard her mumbling while looking in the fridge, “Now where did I put that beige?”
Breakfast throw down - Fall 2020
Breakfast Potatoes, Goetta, and Eggs
Breakfast Potatoes, Goetta, and Eggs
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dafox
Senior Member
Cool, thanks! What kind of oil do you prefer?
parbaked
Senior Member
I use hot grape seed oil followed by a splash of cold sesame oil after the scallions have softened...
Amateur nigiri, this was my 3rd-4th time making and it’s difficult to get decent saku here. Otoro, akami and tamago with various shoyu (and Yuzu shoyu).
DitmasPork
Senior Member
Neutral tasting oil with a high heat point—peanut, canola et al. This is sunflower with 10% olive oil.
DitmasPork
Senior Member
White cut chicken. Traditional Chinese Grandma cuisine. Chinese village cookery.
Easy peasy. Most traditional, rustic cuisines are easy to make, requiring rudimentary cooking skills, time, along with good kitchen sense—from sashimi to white cut chicken—just takes time and quality ingredients.
Old school style for this is just bring chicken to boil, turn off flame, cover lid with towel, let sit for an hour. I've abbreviated the method, since my kitchen is better than your average Chinese grandma's kitchen.
A whole chicken preferable, but these skinless breasts were on sale. Frugality a Chinese grandma trait.
Easy peasy. Most traditional, rustic cuisines are easy to make, requiring rudimentary cooking skills, time, along with good kitchen sense—from sashimi to white cut chicken—just takes time and quality ingredients.
Old school style for this is just bring chicken to boil, turn off flame, cover lid with towel, let sit for an hour. I've abbreviated the method, since my kitchen is better than your average Chinese grandma's kitchen.
A whole chicken preferable, but these skinless breasts were on sale. Frugality a Chinese grandma trait.
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DitmasPork
Senior Member
Cheers! That’s a 150mm Shihan, petty, in 52100 steel. He’s a maker based in Santa Fe, NM. I do need to do a family portrait sometime.
King prawns and some veggie stuff in a red curry
Chicken Stock
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We had our Thanksgiving with the kids and their significant others on Sunday. Put the grill to use as a second oven. High heat roast (500° F), no basting, and this 19 lb bird was done in 2.5 hours. This method produces very moist white meat, been doing all our roast chickens and turkeys like that for about 3 years now. It actually browned better on the grill than in the oven last year, plus no smoke in the house and no oven to clean!
boomchakabowwow
Senior Member
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awesome. that is my go-to camp dish. deer hunting with a bow.. it is an energy bomb. i love it. my doest look as well put together, and we eat it out of the pan.Gonna give the wife some love here.
XO Noodz?
View attachment 103859
I may have worked as a cook, but she is a natural compared to me. She just whipped this up with whatever was in the fridge. Very comforting
Byphy
By
Out of the pan is the way to go!awesome. that is my go-to camp dish. deer hunting with a bow.. it is an energy bomb. i love it. my doest look as well put together, and we eat it out of the pan.
tostadas
Hobbyist / Craftsman
Now that's the proper way to make eggs! 100% crispy
DitmasPork
Senior Member
Leftovers for lunch.
Cantonese style poached chicken + ginger-scallion sauce + sriracha/laoganma combo + Kishibori shoyu + 225 Kippington knife, 52100
Cantonese style poached chicken + ginger-scallion sauce + sriracha/laoganma combo + Kishibori shoyu + 225 Kippington knife, 52100
Byphy
By
So well executed
DitmasPork
Senior Member
Cheers! Will be having some again for supper. My wife's a pescatarian, so all chicken needs to be consumed by me.So well executed
tostadas
Hobbyist / Craftsman
Prettiest looking ginger scallion sauce I've ever seen. But it seems like you need at least maybe 10x more. I can eat that stuff by the bucketfull
DitmasPork
Senior Member
Sadly, don’t think I have the arm strength to do 10x the amount. Maybe I’ll try a big batch in the VitaPrep-3, probably freezes alright. It’s great on so many things, killer on fried eggs, grilled fish, etc.
Sautéed chicken livers in a sauce of shallots, reduced chicken stock, and port wine. Inexpensive and yummy. The key is to not over-cook the liver. The other key is to serve with mashed potatoes!
Rendered a little duck dat today.
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parbaked
Senior Member
Air fried tori katsu...
DamageInc
Idiot
Carbonara but with fatty smoked pork sausage.
very good variation. makes me want to try.
