tostadas
Hobbyist / Craftsman
Ez weeknight meal. Dim sum style black bean garlic spare ribs and some steamed greens.
That kaki fry looks absolutely delicious. And of course…. NattoStir fried lamb with celery, peppers and onions; kaki-fry aka panko fried oysters with Japanese tartar sauce; gai lan; hiyayakko tofu; miso soup and wifey’s natto…
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Made for pretty plates and was delicious. I'd make this again.I took a break from work over lunch and made something new-to-me. Here it is fresh out of the oven, Lottchen's Kirschkuchen (sunken lemon-cherry cake).
not at all, it came out of Luisa Weiss's "Classic German Baking" which I currently have out from the library. I had already snapped a pic because this is something I'll definitely be making again.@chefwp mind sharing the recipe for that cake?
That looks spectacular! I love the vibrant colours!Today I found in my fridge an over abundance of greens that needed to be used.
IME it's easily explained by a lack of skill and or interest in proper preparation....it took my GF about a year to unlearn the notion that you need to heat the heck out of all meat in order to 'sear it', not understanding that there is a real risk of ending up with a piece of shoe sole....she still struggles a bit but understands the difference.I can't understand why people don't like chicken breast
Here is a slow grown, free range one. Dry brined over night and cooked simply in a pan. Crispy skin and juicy meat with a deep chicken flavour.
With sautéed spuds, a herby salad and tzatziki it was a real treat..!
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Agreed and a good chicken doesn't hurt either..IME it's easily explained by a lack of skill and or interest in proper preparation....it took my GF about a year to unlearn the notion that you need to heat the heck out of all meat in order to 'sear it', not understanding that there is a real risk of ending up with a piece of shoe sole....she still struggles a bit but understands the difference.
Because it is truly awful when overcooked, as it usually is.I can't understand why people don't like chicken breast
Not overcooking it should be your plan then..!Because it is truly awful when overcooked, as it usually is.
Overcooking it is the easiest thing in the world, as with fish. You have to have a plan, in order to get a different outcome.
I use Serious Eats method for sous vide bone in chicken breast. Perfect every time.IME it's easily explained by a lack of skill and or interest in proper preparation....it took my GF about a year to unlearn the notion that you need to heat the heck out of all meat in order to 'sear it', not understanding that there is a real risk of ending up with a piece of shoe sole....she still struggles a bit but understands the difference.
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