Ben Zanin @gnomon@kitch.win
Joined Feb 2021
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
boosted
Do we have #coffee connoisseurs on the #fediverse that can recommend a good coffee machine? ☕
Ben Zanin
boosted
Pork torta
Carnitas, pickled red onion, and cilantro, on a toasted pretzel bun 🍖🧅🌿🥨
Ben Zanin
boosted
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
boosted
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
boosted
...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
boosted
Ben Zanin
boosted
Ben Zanin
boosted
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.)
meat, fish
Standard Tuesday evening meal again, but I've been teaching myself how to pick fish with more discrimination and boy howdy has that effort been paying off in meal quality.
Ben Zanin
boosted
Hot sauce
I did it finally
I used roughly this recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/fermented-aji-garlic-hot-sauce/ but I had red Anaheim peppers rather than yellow ají ones, and I fermented a mix of the Anaheims with red sweet peppers because I have a low tolerance
It's good! Very hot for me, still, but the strong garlic flavor I wanted too 🌶🔥🧄
Ben Zanin
boosted
food pics, meat
sautéed up some brussel sprouts with bacon, apple, maple syrup, balsamic vinegar and garlic and it was pretty delicious. tonight i had it with mashed potato and crumbed chicken.
i think i will make this one again
Ben Zanin
boosted
meat, pork
Cremini mushrooms, Brussels sprouts with bacon, fresh tomatoes, beef disc. Mostly just using up stuff in the fridge, but it made a pretty delicious pair of dinners!
Hmm, I think those Brussels sprouts in the fridge are destined to become dinner tonight...
Ben Zanin
boosted
Ben Zanin
boosted
Valentine’s dinner, pic this time
Just to double down, added some smoked jalapeño and cheddar bratwurst on the side.
It’s the right smooth texture, with a decent, building kick; the pasta is on point; the sausage adds, obviously, heavy savor, and a more char-like smoke.
Happy Valentine’s Day, you fuckers.
Joined Feb 2021
