Food
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- grafician0
- I’ve been to Mother’s in New Orleans.
Very good but a looong wait time.Ramanisky2
- I’ve been to Mother’s in New Orleans.
- eficks0
German style debreziner
- BuddhaHat5
Tonight's haul from the garden, going in some tasty chicken wraps.
- If you don't eat your meat, you can't have any pudding!skinny_puppy
- *slap!*skinny_puppy
- grafician-4
Most of chicked sold today in any supermarket is basically water...
- There are no butchers outside the supermarkets in Romania?OBBTKN
- I guess this is true if you don’t know what the word “most” means and you like to spread false information like a fucking dickwad cunt.monospaced
- At my supermarket, most of the chicken (meaning all of course) is just chicken and no added water. Mic drop.monospaced
- scarabin1
Drunk food i’m not proud of
Fried SpaghettiOs wontons with shitty canned nacho sauce
- eficks8
Adoboloco fiya fiya hollandaise on poached eggs with wilted garden spinach.
- Hell yeahscarabin
- wait... did you make the hollandaise yourself?pango
- Yeah, egg yolk, butter, tbs water, adobolocoeficks
- Looks fantasticRamanisky2
- Yes!!OBBTKN
- Looks delicious!Akagiyama
- Eggs Bendict - Jum jumislandbridge
- Top dish!canoe
- BuddhaHat0
Tonight's haul was Chinese broccoli aka Kailaan. Threw it in next to Kenji's basil beef with some Maggi seasoning. So good.
- garbage1
I'm about to have the house to myself for the week, and that's the time I go full kitchen lab and cook weird things. I get to freelance, make a giant mess and not worry about something bombing.
I don't normally follow recipes, but mostly pick and poke from some books and then forget everything, dick around.
Gonna check the butcher later on, but I've been writing out a recipe for a chicken heart arrabbiata.
Weird / favorite / complicated suggestions are welcome, because otherwise I'm probably stuffing offal into places where they don't belong.
- I would say charcoal some salted chicken hearts, Brazilian churrasco style!BuddhaHat
- Oh wow. I don't have a grill, but I do have a massive cast iron or two.. I have a feeling the smoke detector in the kitchen will be disconnected this week.garbage
- Thanks for the recgarbage
- https://i.imgur.com/…BuddhaHat
- ha, I wish.garbage
- grafician-3
Well known from each country in Europe
- Continuity2
I've been making my own non-fermented ajitsuke menma to use for garnishing ramen. That shit is fucking yummy and hyper-addictive. Also fast to make.
The recipe is kind of a kit-bash of several Japanese recipes I found using the translation function in Safari (yay!) and, I have to say, it's a keeper. It tastes really damned close to the store-bought stuff, minus the slight fermented funk and darker colouring.
Although now I'm thinking that the addition of nutritional yeast flakes might bring that funk to the party, along with even more umami.
(Normally, it should be made with pretty broad slices of bamboo, but I like the strips because they play better with ramen noodles.)
Recipe time.
Ajitsuke Menma (Seasoned Bamboo Shoots)
Ingredients:
330 g jar (drained: 175 g) Bamboo shoots in strips or slices, drained
200 ml Water
8 g Chicken bouillon powder
15 ml Sake
10 ml Soy sauce
10 ml Mirin
20 ml Sesame oilMethod:
Heat a frying pan over medium heat, and add 15 ml of the sesame oil.
Add drained bamboo shoots and sauté for about 5 min.
Add the water, chicken bouillon powder, sake, and soy sauce to the pan, and bring to the boil.
Once boiling, reduce the heat to maintain a steady simmer. Simmer until most of the water has evaporated.
Add mirin and remaining 5 ml of sesame oil, and continue simmer until all liquid has evaporated.
Optional: at the end of cooking, add a few drops of La-Yu (chilli oil) to the bamboo and stir.
Serve as a topping for ramen, or simply as a snack with lager.
- Oh, and for the boullion powder, I use the Ajinomoto stuff, because it doesn't have all the dehydrated veg and herbs (carrots, parsely, celery, etc) that ...Continuity
- ... Western powders do.Continuity
- I've got everything in the cupboard except the sake, I'm keen to give this a shot!BuddhaHat
- Do it! It's frightfully addictive, though, I warn you.Continuity
- Would this be better with Dashi?RumperChunk
- My first instinct would be to say no. Every Japanese recipe I read said to use chicken bouillon powder, and the ingredients list in the jarred stuff ...Continuity
- ... has nothing fishy or seafoody in it to speak of. But, I guess there's nothing stopping you from trying.Continuity
- You are, after all, the John Woo of your seasoned bamboo.Continuity
