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Hong Kong curry fish balls, delicious. I air fried the fish balls then fried minced onions, ginger paste and pressed garlic in the pan, after that I added chicken powder, pepper sauce and japanese curry paste. Didn't have any skewers so I used a broken cleaning rod for a rifle.
 

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High and a Winner said:
Made some teganites based on this video I saw yesterday. They were better than regular pancakes tbh.
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Max Miller is a genuinely delightful faggot and I'm curious to see what his new kitchen is going to be like. I hope it will have better counter space for prep and especially dough making. It would be cool if he started doing a lot more hand-kneaded dough-based recipes as a result.

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I cooked a stove-and-oven BBQ-style brisket yesterday because my husband has been having a lot of BBQ cravings. I finished it off in the top of the oven cranked all the way up after it slow cooked for a few hours. It took a little bit to get him to calm down when he saw that it came out looking like a lump of charcoal and he assumed it was ruined, because he'd already forgotten something I explained to him very recently about just that. I started slicing it after a long rest when the other food was ready and showed him that it was only the sugary, tomato-y goo left on the surface from the slow cook that was burned black. After tasting it, he understood why a thin layer of char is so popular on that kind of thing, though I did have to keep an eye out to make sure he didn't keep "sampling" it before the plates were dished up.

A cast iron-scalded onion, corn and bell pepper mix seems to be the perfect accent side for anything Mexican or American BBQ. You know what I mean?
 
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Nonconsentual Pronouns said:
Max Miller is a genuinely delightful faggot and I'm curious to see what his new kitchen is going to be like. I hope it will have better counter space for prep and especially dough making. It would be cool if he started doing a lot more hand-kneaded dough-based recipes as a result.

~
I cooked a stove-and-oven BBQ-style brisket yesterday because my husband has been having a lot of BBQ cravings. I finished it off in the top of the oven cranked all the way up after it slow cooked for a few hours. It took a little bit to get him to calm down when he saw that it came out looking like a lump of charcoal and he assumed it was ruined, because he'd already forgotten something I explained to him very recently about just that. I started slicing it after a long rest when the other food was ready and showed him that it was only the sugary, tomato-y goo left on the surface from the slow cook that was burned black. After tasting it, he understood why a thin layer of char is so popular on that kind of thing, though I did have to keep an eye out to make sure he didn't keep "sampling" it before the plates were dished up.

A cast iron-scalded onion, corn and bell pepper mix seems to be the perfect accent side for anything Mexican or American BBQ. You know what I mean?
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Miller's pumpion pie is one of my favorite winter desserts, I've made a lot of his recipes and he's introduced me to a couple new spices.
 
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Flavius Anthemius said:
If you make a lot of dishes from south east or east asia it really does help having a good wok, it's definitely made my cooking come out a whole lot better.
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I miss having gas. I don't even have a wok now because it would be useless on a glass stove-top anyway, and electric woks are garbage.
 
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i made poor man's enchiladas, why do i say poor man's? well because I basically took a few microwave burritos, then I smothered them in chili made with chunky Hormel chili, some canned chipotle peppers in brown adobo sauce, some crispy bacon bits, a packet of chili seasoning, some canned green chilie peppers, and just a few drops of Carolina reaper pepper sauce for heat and flavor, aka the hottest peppers known to man at over a million scovial units, and just a few spoons of mole (pronounced mole-ay) sauce. it was...actually pretty good but nothing compared to an authentic Enchilada in green mole sauce with rice.
 
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I made Buttermilk pie.

I usually stay away from Chef John because I can't stand the way he talks but this recipe was a winner.

It's not tangy like the buttermilk would suggest. After baking it's just a really nice custard basically.

8/10

Easy to make, cheap ingredients and pretty tasty. I did add a strawberry compote on top plus whipped cream but the pie alone is perfectly good.



Whipped cream makes everything better
 
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Sweet and Savoury said:
I usually stay away from Chef John because I can't stand the way he talks
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He’s an insufferable Scalfani-tier idiot which makes me sad when I find a recipe of his that slaps hard

Although my views on him are softening, one of my newer coworkers looks just like him and is a stand up guy and the association is helping lol
 
Sweet and Savoury said:
Buttermilk pie
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Is anyone else tickled at the notion of buttermilk pie being southern Americans' "poor man's food" when it's so similar to crème brûlée, since that's a food that the veblen crowd love huffing their own farts over?

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The leftover BBQ from yesterday's feast tasted even better today than it did yesterday, especially the brisket. There are some foods that are perfect for leftovers for a number of reasons; tastes better the day after, cheaper to buy components in bulk, same amount of effort to cook in bulk as for one meal, it's so good that it bears repeating for another meal or two the next day.

I got my first enameled cast-iron dutch oven a few days ago that I used for the brisket's braising phase since the cooking fluid was too acidic for my regular cast-iron. I'm really looking forward to using that 7-quart beast to make chili, because I'm sick to death of my stainless burning the bottom layer if I stop stirring for two goddamn minutes, and my Instant Pot just screams at me that it's burning my food even when I use the instructed settings. Like holy shit, I'm cooking some beans and meat in tomato paste and spices over a very low heat, not a half cup of pure, white, dry sugar over a jet engine. I know tomatoes have some sugar, but... fuck!
 
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Nonconsentual Pronouns said:
Is anyone else tickled at the notion of buttermilk pie being southern Americans' "poor man's food" when it's so similar to crème brûlée, since that's a food that the veblen crowd love huffing their own farts over?
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It shouldn't be at all surprising. A lot of peasant food gets elevated to haute cuisine. Look at cassoulet au confit de canard, for instance. On one level, this is basically just pork and beans except replace the pork with duck, and put in a fairly intense phase of poaching the thighs of the duck in duck fat.
 
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AnOminous said:
It shouldn't be at all surprising. A lot of peasant food gets elevated to haute cuisine. Look at cassoulet au confit de canard, for instance. On one level, this is basically just pork and beans except replace the pork with duck, and put in a fairly intense phase of poaching the thighs of the duck in duck fat.
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Lobster and monkfish both used to be considered peasant food that the middle and upper classes wouldn't be caught dead with. I resent the role-reversal prices on them, but I do appreciate when people get their heads out of their asses and recognize things as being as good as they actually are in stead of turning their snob noses up at it from baseless reputation alone.
 
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AnOminous said:
I miss having gas. I don't even have a wok now because it would be useless on a glass stove-top anyway, and electric woks are garbage.
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I use a portable induction stove I bought from a Chinese market.
I invert a wok ring so that the round bottomed wok sits snug inside and is close but not touching induction plate.
This way I can get wok red hot without overheating the induction because of the said air gap.
 
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Takayuki Yagami said:
How do people feel about gyutos? Thinking about changing my chef's knife.
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They make great chefs knives. Just make sure you get one that’s the right length for you. Some of them can be quite short if your used to a western chefs knife.
Make sure you get som Camellia oil or similar if you choose a high carbon one.
 
Usb2200a said:
They make great chefs knives. Just make sure you get one that’s the right length for you. Some of them can be quite short if your used to a western chefs knife.
Make sure you get som Camellia oil or similar if you choose a high carbon one.
Click to expand...
Any recommendations?
I’ve had this recommended to me.
and these people seem to have good stuff at remarkably good prices.

My gut says I’d prefer the weeb grip, but I’m looking for input.
 
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