Ben Zanin @gnomon@kitch.win
Joined Feb 2021
Ben Zanin
boosted
bagels
I've gotten way better at making the bagels I make even all the way around.
Also people are paying me for bagels now, which is ridiculous to think about. It's exciting, but also I'm sad that I can't eat these myself
@skelly@redroo.ml hey would you mind if I followed you?
Ben Zanin
boosted
food, fish
i’m not really good at taking pics of my food but holy shit this was good and i’m very proud of myself
alcohol
Standard Captain's Blood!
- 2 oz Jamaican rum
- 1 oz lime juice
- 0.75 oz falernum syrup
- 2-3 generous dashes of Angostura bitters
Shake hard for 30 seconds to chill, dilute, and generate ice chips; gate pour (don't strain) into a chilled coupe rimmed with lime juice; garnish with three dots of Angostura bitters (an eyedropper helps) and a wedge, wheel, or twist of lime.
Household favourite, this one.
It's Tuesday, so by now you definitely know the drill: salmon with lemon & dill, fingerling potats, cherry tomatoes with feta & basil, baked asparagus with lemon, garlic, and Parmesan.
I overdid the fish just ever so slightly, but everything else was great.
Man, I haven't cooked rice in just altogether too long. It's hard to work it into my meals and still hit the protein, calorie, and macronutrient targets my trainer and I have worked out.
But I really want to make mushroom bonito rice, and grilled and stuffed onigiri, and I've never made a proper Persian tahdig...
alcohol (margarita)
In case you were curious about the visual difference between a classic margarita that is gate poured versus one that's double strained, here you go!
This is a simple 2:1:1 ratio of tequila, Cointreau, and freshly squeezed lime juice, shaken hard for ~30 seconds and poured into a chilled coupe half rimmed with salt. Some recipes call for 2:1:0.5:0.5 ratio of tequila, lime juice, Cointreau, and simple syrup; for me that usually depends on what any particular batch of limes are bringing to the party. (In this case they were a little disappointingly lacking in tartness, unfortunately! Not exactly something that extra sweetener could help though.)
Ben Zanin
boosted
Brioche bun with cinnamon filling
Hooray! This is a success
I'd like to figure out a way to get the filling to spread more throughout the bun, maybe twisting and folding the dough before it rises the second time? But it's what I wanted: a rich plain bread with a little bit of cinnamon sugar
I'll post the recipe below, I really like this bread
Ben Zanin
boosted
Brioche buns
I've got images again! I overproved the dough, I think, because it was easily doubled in size and had some big air bubbles— I think the kitchen being 5° warmer today made a much bigger difference than I thought while I was at the laundromat, they've never risen so fast
Now to wait half an hour to cut into one
Ben Zanin
boosted
Chilean neighbor gave me some merquén to say thanks for a thing last week, and oh my god this is the best seasoning of my LIFE
Made a marinade of the merquén, olive oil, salt, pepper, lemon juice and zest. Marinated & baked chicken thighs, then mixed into a farro dish w/onions, grape tomatoes, garlic, spinach. Garnish w/ricotta & green onions.
Ben Zanin
boosted
Mussels in Moroccan style. Added green chili for spice, but it’s optional. Like the best dishes, served with bread for sopping up the sauce
Ben Zanin
boosted
food pics ( homemade 🍕 )
Orbit got a pizza stone for her birthday, and we finally debuted it.
On your left, a regular but excellent tomato sauce and pepperoni; on your right, Bravado Spice’s creamy herb & jalapeño lies under chorizo and fresh mozz, topped with smoked pepperjack mixed into shredded mozz.
Ben Zanin
boosted
Dinnertime
Clock times are fake!
Bleu cheese mashed potatoes, steak, sauteed king oyster mushrooms
Ben Zanin
boosted
food pic
tried a different egg poaching technique and it turned out great.
used a small but deep frypan, brought water to the boil, splashed in some apple cider vinegar (idk how much), turned it down to a simmer, poured in the egg, turned off the heat and put on the lid for four minutes and voilà!
Ben Zanin
boosted
Trying to save a failed sousvide recipe by throwing it in the pressure cooker has an powerful “there must be a better way” energy to it that I’m quite unhappy with.
Ben Zanin
boosted
I have acquired
a rutabaga
and I intend to roast it
and DEVOUR it
Ben Zanin
boosted
Steak & rice
I made chimichurri out of cilantro, it worked very well
Steak, chimichurri sauce, yellow rice with corn, pickled onions
Simplest possible dinner tonight: I put together a nice batch of dashi and brewed an entirely pleasant bowl of miso. Nothing adventurous, just sliced cremini mushrooms, thinly sliced scallions, white miso paste, a couple of scant dashes of mirin - just to add a slight hint of sweetness - and some wakame flakes.
Next time I'll put some more work into the dashi by letting my kombu soak for a few hours beforehand and by shaving my own katsuobushi, but that wasn't the shape of the evening tonight.
Joined Feb 2021
