FoodPorn

Had a go at making sourdough chocolate chip cookies a while ago. Here they are straight out of the oven. Cannot complain they were delicious.

"The bottom of it is really burnt" -Mrs Bizzle

Kimchi - homemade, delicious and thinking it's good for me!

#kimchi #korean #delicious #food

Braised lamb hindshank on Punjab coconut cream curry with cashew, apricot, kale, and peas. The lamb is from a local rancher. Coconut cream is what I had available, which was almost too rich. Oh, who am I kidding? Coconut cream was amazing!

I prefer soltanas for this kind of curry, but apricots are what I had; the substitution worked great. I seared and braised the shank in a little bit of lamb stock I made from another meal, then crisped it up under the broiler right before plating. The result was crispy, creamy, almost-fall-off-the-bone meat.

As a sidenote for anyone else trying to rein in their grocery bill but are tired of ground beef/chicken/pork, shanks + curries are my go-to when I want a hearty, satisfying dinner that makes great use of whatever is available. The disadvantage of this is that the leftover bones are not really suitable for stocks; too much of the minerals tend to leech out resulting in yucky metallic notes in the stock. Rice would stretch this out, but we're trying to bring our blood markers into normal range, so we've been scaling way back on the straight carbs.

Made these delicious rosemary infused polenta chips. The best glutenfree side ever!

Just made some easy ground beef tacos.

Brown your meat well, you want some of the ground beef to become slightly crispy. This adds to the flavor. Add your seasonings, I used salt, pepper, onion and garlic powder, paprika and thyme. I also used fresh tomato, onion and garlic. Once the flavors come together it's ready.

Dice the toppings and heat your tortillas. If you can use a comal(Spanish for griddle) and make it hot enough to quickly brown your tortillas without drying them.

You can add cheese, salsa and some crema if you'd like.

Broth base was a stock made from bones from a prime rib roast, turkey carcass, chicken carcass, pork bones, ham hock, reduced pastrami cooking liquor, kombu, and mirepoix. Not the traditional tantanmen base, but the results were worth the effort. Also, the single ham hock somehow initially overwhelmed the pastrami liquor. :D Had to tweak things a bit.

The tare was Japanese dark soy sauce, ground sesame, roasted tahini, peanut butter, leek, and homemade chili oil.

Toppings are pork shoulder "chashu" crisped up under the broiler before serving, seasoned ground pork, ajitsuke tamago, and roasted ground cashews.

Turned 5 chicken bodies / parts from the freezer into chicken and noodles, 6 cups extra broth to freeze, and between 2 and 3 cups of chicken salad. Also homemade noodles and mashed potatoes from potatoes.

My kitchen is now a complete and total mess.

also top sirloin filet and some broccoli with cheese.

What started off as an egg sandwich turned into a veggie sandwich with a fried egg in.

I bought a ton of veggies last night for a weekly salad and figured I’d add this and that and this is what I ended up with.

Picture of the interior

Ingredients: potato bread, mayo, sweet and spicy pickle slices, 2 eggs fried, lettuce, Roma tomato slices, red onion slice, alfalfa sprouts, and avocado slices.

And now that I write this, I realize I forgot my damn pickled beet slices!! Would’ve added some extra flavor. But they’re in my weekly salad along with olives.

Very tasty sandwich and good way to start my day!

First time making walnuts with honey and miso on grilled mochi and nori, very tasty.

We are right now in a "small" Jiaohe City (蛟河市) in Jilin Province in China. To around here millions of Koreans fled during WWII and had here a huge Korean Minority with Korean schools, Korean shops, etc. You didn't need to speak Chinese until you went to basically highschool.

Anyway here is a lot of Korean culture left and it shown in the food they serve, like this cold sour noodles we just ate.

Made a Beef Wellington for Christmas. I followed the Serious Eats recipe. https://www.seriouseats.com/the-ultimate-beef-wellington-recipe

Ethically raised and harvested by a local farmer and processor because that matters to me.

cross-posted from: https://discuss.tchncs.de/post/51457713

Cheeses are Ossau Irati and Brillat Savarin.

Bonus close up on Brillat Savarin with homemade fried kaki.

I just fuckin' love short ribs. Braised 2.5 hours in some Carmenere and beef stock with onion, garlic, and thyme and served on top of some pan fried asparagus.