Food
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- Danish1
Kalles
- BuddhaHat9
Had a leftover dough ball from last night so tried making super thin bar pie. Portnoy wouldn't have liked the crust, not a dark enough undercarriage, but still freaking delicious.
- Man, that looks good. Your dough must been gossamer thin before going in the oven.Continuity
- it was 60% hydration and stayed throwable even when it was really thin. Worth a try if you find it fun.BuddhaHat
- Damn looks delicious. What do you cook it in?koma_
- That looks great - I've recently started making my own bread, pizza dough isn't far away.stoplying
- Look Delishutopian
- This looks delicious. I love a thin pizza because eating two is acceptable.MrT
- @koma_ oven for this style, cranked to the max for at least an hour, with a pizza steelBuddhaHat
- Continuity8
skinny_puppy sent me some biltong, and it just arrived today.
Thanks, Pups!
- <3palimpsest
- 'Some' Biltong?!Nairn
- tight fit?utopian
- Corn is NOt supposed to look like that.cherub
- https://i.haasie.com…Continuity
- LOLpalimpsest
- Pup's meat on the frontpage!palimpsest
- You can't beat his meat.cherub
- he sent you a broken paddleArchitectofFate
- You could give someone a concussion with that thing, it looks like a koshBuddhaHat
- Continuity13
I just spent the day making Tokyo-style chintan ramen broth.
17 portions at 300 ml/bowl's worth, turns out.
- Good job! To freeze?OBBTKN
- Yup! I also have chashu portions in the freezer, three different tares in the fridge (shio, shoyu, and miso), as well as a couple of aroma oils.Continuity
- Do you deliver to Southern California?Krassy
- Recipe?robotinc
- ^ Yeah, WTF is this "no recipe" BS??
:)Akagiyama - It's as easy as it gets, I'll do another post.Continuity
- grafician-2
"For 2024, here are the top pizzerias around the world, according to the 50 Top Pizza Awards:
1. Una Pizza Napoletana (New York, USA)
2. (tie) Diego Vitagliano Pizzeria (Naples, Italy)
2. (tie) I Masanielli – Francesco Martucci (Caserta, Italy)
3. The Pizza Bar on 38th (Tokyo, Japan)
4. Confine (Milan, Italy)
5. Napoli on the Road (London, England)
6. Tony’s Pizza Napoletana (San Francisco, USA)
7. I Tigli (San Bonifacio, Italy)
8. Sartoria Panatieri (Barcelona, Spain)
9. 50 Kalò (Naples, Italy)
10. Seu Pizza Illuminati (Rome, Italy)"- Could eat pizza once a week if it's the nice thin stuff!canoe
- Ramanisky23
Beef Shoulder English roast ..
with potatoes, celery, carrots & onions
and a Beef Broth sauce.Slow cooked for 10 hrs.
Came out fantastic.
- Continuity2
As requested:
Continuity's Tokyo-style chintan ramen broth
(Adapted from Ramen Lord's recipe to make it more accessible and economical)Ingredients:
6 litres of water
4 kg of chicken parts (I went with a ratio of 2 kg skin-on/bone-in thighs and drumsticks, and 2 kg wings for maximum collagen extraction/gelatine conversion — this is essential to give the broth body)
1 large onion, halved (don't bother peeling)
10 cloves of garlic, smashed (also don't bother peeling)
5 cm piece of giner, sliced (4-5 mm or so — again, don't bother peeling)
20 g kombu
40 g katsuobushiMethod:
1. Add the chicken to a stockpot, cover with water.
2. Bring the soup up to a boil briefly, skim any scum. Hold here for 5-10 minutes, or until scum subsides.
3. Reduce heat back down to a gentle simmer (around 85°C or so). Simmer for 5 hours, topping up the water as needed to maintain the same level you started with.
4. Add onion, garlic, ginger, and kombu. Simmer for an additional 45 minutes.
5. In the last 10 minutes, add the katsuobushi and steep.
6. Strain the soup in a chinois or fine-mesh sieve, pressing down on the solids with a ladel to get as much liquid out of the chicken as possible.
8. Cool as rapidly as possible. Putting the vessel in which you strained the soup in an ice bath in the kitchen sink works wonders.
7. Refrigerate overnight, and remove the congealed layer of fat from the soup (hang on to it, though. You can use it as the base fat for ramen aroma oil, or use it elsewhere, like for roasting potatoes. Just stick it in a jar and keep it in the fridge, it'll be good for a few weeks.)
8. Divide into 300 ml portions, and freeze. You're done.
From these quantities, you can expect a yield of 16 to 18 portions, assuming you topped up your water over the whole cooking time to maintain the same level, and depending on how much liquid you were able to extract from straining and pressing.
Despite all the steps, this really is largely hands-off after you've skimmed the soup in the first 15-20 minutes or so. You just need to keep an eye on your water levels (which I did once an hour).
- *ginger
*ladle
FFSContinuity - Doing the Lord's work.palimpsest
- I forgot to mention to take the kombu out before adding the katsuobushi, It iwll have done its job and any longer in the water, and you risk imparting ...Continuity
- ... a bitter flavour into the soup.Continuity
- The timing of the ingredients is interesting. For a regular stock I just put everything in from the start.palimpsest
- Yeah, the thing with that is that you want the flavour to be predominantly chicken. That the aromatics, they only serve to accent that flavour, and if you leaveContinuity
- ... the katsuobushi to steep anylonger, you go from a hyper-umami chicken stock, to a pretty fishy one.Continuity
- *ginger
- BuddhaHat0
I asked ChatGPT for detailed instructions on making the closest thing I can get to a diner-style cheeseburger at home, even with the little white chunks of rehydrated onion and crunchy dill pickles. 3/10 photo cos I was dying to smash this 10/10 burger.
- Continuity22
Well, yeah.
That was worth all the time and the effort.
Of course it was, come on.
- 本当に素晴らしい！
Lol, looks tasty. Still no ramen season here, bon apetit!OBBTKN - ありがとう ございます !Continuity
- Yum!mort_
- beautiful!PonyBoy
- Looks good but eggs way too runny for me.sab
- I'll have sab's eggs then!MrT
- とてもお腹が空いたutopian
- Go for it Mr T! Ya can have the runny chook eggs! Needs to be more cooked for me.sab
- So when are you going to open your own restaurant?milfhunter
- 'too runny'
WAT
That's not possible. There's no such thing as a too-runny egg.Continuity - @milf never ... when a hobby becomes your job, it's just a chore. :\Continuity
- I would order mine with some extra naruto fish cakes onegaishemasu!stoplying
- 本当に素晴らしい！
- utopian4
- That 50 score sounds deliciousYakuZoku
- バカでデブなアメリカ人utopian
- Isn't getting "energy" from your food a good thing?dee-dubs
- hey Google maps, is there a Culver's nearby?Ramanisky2
- Mmmmmm, AI burgerstoemaas
- energy is in fact calories... Yesterday i ran for 40min and burn 510calories. Imagine a burger having 1200 calories.HAL9001
- It isn't hard to dopalimpsest
- Ok so what part of this is ai? All of it? The logos you can tell and some of the text and perhaps the burgers if ai knows the differences between each but_niko
- If this was all generated by a single prompt it’s quite impressive_niko
