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Buffalo and honey soy wings with blue cheese sauce.

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thejackal said:
what sort of flavor does that add? a bit of a sweet hint? I usually just go for a vampire beware amount of garlic with a good ratio of tahini to garbanzo. I love making hummus. It's so rewarding compared to buying the store crap.
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I cut the tahini a bit because I actually like topping it with tahini. My usual hummus is in a pita (or more often a tortilla because I have those), with something like a bit of tomato or other veggies, topped with tahini or tzatziki (or actually put the tzatziki in the hummus itself).
 
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I've been sort of fixated on coming up with novel pierogi fillings lately and the most recent I made was roast duck breast with baked apples and caramelized onions and topped with bacon, it was definitely the best of my experimental fillings thus far.

But I also made cabbage and mushroom ones and they will probably remain the undefeated champion, can't mess with a classic.
 
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TC-P said:
Thank you to everyone who gave tips for Sauerkraut. My first two attempts went strait into the trash. But once I master it I shall move onto Kimchi.

edited because of my grammer error.
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Green onion/scallion kimchi is very beginner friendly with no extra prep and ferments very well, I've had containers last for over a year. You don't have to pre-salt or anything, just alternate layers of onions and the kimchi paste.
 
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okonomiyaki, complete with bulldog sauce. thanks to the japanese woman I lived with in NYC for a time for introducing me to all the easy to make at home japanese stuff.

@Terrifying Organisms can you share that recipe. . that is IG chef ready looking and I'm sure it tastes great. We had a chef over for the superbowl and he did ghost pepper wings and sesame wings, just fucking amazing.
 
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thejackal said:
@Terrifying Organisms can you share that recipe. . that is IG chef ready looking and I'm sure it tastes great. We had a chef over for the superbowl and he did ghost pepper wings and sesame wings, just fucking amazing.
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Sure thing, friend. Its pretty basic really. I take the wings and toss them in equal parts corn flour, salt and baking powder and then let them dry on a cooling rack for a few hours (preferably somewhere with good air flow; I sit mine in front of the AC). Once youre sure they're dry you just bake them at about 220-250c until the skin is nice and crispy. The baking powder truly works wonders in that it blisters the skin on some microscopic level and allows them to really develop a good crunch, so you get awesome wings without having to deep fry them.

After that I just mince a tonne of garlic and cook it off a bit in a huge amount of butter. Add your favourite hot sauce to the butter/garlic and toss the wings, then garnish with spring onions or corriander. The honey soy ones are just honey, soy sauce, butter and sesame oil, with sesame seeds on top.
 
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I came across a recipe to make homemade "cinnamon toast crunch" cereal so my bored self decided to try it. I didn't roll the dough thin enough so it didn't get crispy, more like a thin cinnamon-y cookie but less sweet. Instead of cutting it into bite sized pieces I cut it into larger squares to snack on.

Experiments don't always work but this wasn't too bad I suppose.
 
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MerriedxReldnahc said:
Today would have been Christopher Lee's 100th birthday so that's a damn good excuse to make a cake. This is a sponge cake with whipped cream topping. It's from a cookbook focused on Chinese baking and so it's not American fatass sweet, but I do find myself wanting a little more sweetness. It's so pretty though!
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If I may, what's the book called? Cake is great, but 'American fatass sweet' can be a put-off sometimes; that sounds like it'd be great.
 
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Double Dee said:
If I may, what's the book called? Cake is great, but 'American fatass sweet' can be a put-off sometimes; that sounds like it'd be great.
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It's called Mooncakes and Milkbread! I love everything I've made from it so far, I haven't actually made the mooncakes OR the milkbread yet, lol, but I've made bao (steamed buns) several times as well as mo (like an english muffin, flat and toasted in a skillet).
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Had some venison in the freezer and a shitload of old limes, so I made some venison street tacos.

This might be one of the better venison dishes I've cooked. I had the meat marinating with the juiced limes, hulls and all, for almost a whole day along with a lot of garlic and some oil. The other taco components were cumin rice, sautéed onions (I just did those quickly in the leftover marinade to bring in more lime/garlic flavor) and topped them off with cotija cheese and cilantro. Next time I do these I'll add some chopped jalapenos as well.

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My amazing butcher gets local foraged food occasionally, and someone found him morels. I bought a pound. Tonight was a boneless turkey roast, brined, roasted and finished on the BBQ. I made roasted potatoes, and the best sauce I've ever made with several local mushrooms, Pino noir, Czech mushrooms, cream, and duck broth.
Tomorrow is the rest of the mushrooms in a risotto
 
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