Ben Zanin @gnomon@kitch.win
Joined Feb 2021
Ben Zanin
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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
@aviaaaaah this looks delicious but it also looks like a screenshot from DOOM 😂
Ben Zanin
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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.
@guysoft just because in my neighborhood it's easier to get good quality flour than good masa!
There is an excellent spot for masa just down the street, maybe about a 30 minute walk, but we're in a state of (municipal level) emergency lockdown right now so I cannot avail myself of their bounty at the moment. I'll be visiting them when I can, though.
I think this week I will make a first attempt at flour tortillas.
And also a far-from-first attempt at pickled onions.
Ben Zanin
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Do we have #coffee connoisseurs on the #fediverse that can recommend a good coffee machine? ☕
Ben Zanin
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Pork torta
Carnitas, pickled red onion, and cilantro, on a toasted pretzel bun 🍖🧅🌿🥨
Ben Zanin
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food pic
A huge slab of pork belly, devoid of its silver skin and hard fat, chopped into 2-in. cubes and marinating overnight in soy sauce, gochujang, sweet rice vinegar, mirin, sugar, gochugaru, a little fish sauce, a little extra MSG, a little of Bravado Spice’s Aka Miso, and water.
Ben Zanin
boosted
Pretzel buns
I used the brioche bun recipe I like (but don't love the plain egg wash finish), and the lye and pretzel salt from the pretzel recipe I like (but don't love the tough chewiness of the bread), so hopefully I've got something good here
Really I should have dipped the buns in the lye to get a nice even coat, but it's a very soft dough and I thought I'd ruin the rise that way, so I brushed it on with a silicone pastry brush 🥨
Following through on my intention to try out at least one new recipe a week! This time I'm digging into the green leafy options a bit, leaning on some common flavour combinations, and putting together a side dish for the protein I baked up earlier in the week.
Ingredients
- 6 baby bok choy, uh, plants?
- 5-6 cloves of garlic
- a knob of ginger about ¼-⅓ larger than the garlic cloves
- sesame seeds for toasting
- about a teaspoon more or less of red pepper flakes
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
Peel, tip, and tail the garlic, then smash it; peel the ginger, then slice very fine against the fibrous grain; then dice them both together, quite finely, to roughly the same consistency.
Chop the roots off the bok choy, wash thoroughly, then cut the green leafy parts away from the white stem parts. Cut the leaves large and set them aside to add later, since they cook so fast; chop the white parts smaller and keep them at hand, they'll go in soon.
Mix sesame oil, soy sauce, oyster sauce, and brown sugar very vigorously - aim to emulsify it all a bit. A small mason jar with a lid works well, or a high sided bowl and a fork.
Dry toast the sesame seeds. Add a bit of vegetable oil into a pan and fry the garlic and ginger until very fragrant and starting to brown a bit, then add in the white bok choy stems and mix until well heated. Add the red pepper flakes, the mixed sauces, the green leafy parts, and about ¾ of the toasted sesame seeds (set the rest aside for garnish); toss well and cook through.
Plate, and garnish with the extra sesame seeds!
(Next time I do this I think I'll try thickening the sauce a bit with just a touch of corn starch.)
Follow-up photos downthread!
Ben Zanin
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Finally, the result! Foolish me, I should have held back a little fresh cilantro to join the feta as garnish; but nevertheless I'm delighted with the results here. Can't wait to have some with breakfast tomorrow.
Ben Zanin
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...and then the long, slow cook, constantly stirred, with the gradual addition of all the lime juice and bean cooking liquid. The cilantro goes in near the end so it can contribute its aromatics without them being fully cooked off.
Ben Zanin
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Ben Zanin
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Ben Zanin
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Same recipe as upthread only I doubled the jalapeños and swapped out the pinto beans for black beans. (I'm still on the slow cooker method despite convincing advice to switch over to the pressure cooker because I want to finish developing this recipe fully before moving on to an entirely different method, since that usually involves a bunch of secondary adaptations.)
@guysoft oooooh, very nice!
Joined Feb 2021
