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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

meat 

Sunday lunch from sous vide.
Beef neck clod and short ribbs.
together in Sous Vide at 60C for 48 hours. Served with salad, mustard homade hot source and pickles (not in picture)

Polish-Jewish-Japanese fusion
Hamantash filled with Ube. AFAIK world's first

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Another counterintuitive one. Xiaolongbao (小笼包) or “soup dumplings” are full of soup, but how did it get there? The answer is that the filling is actually a type of aspic, i.e., soup that is actually solid at room temperature, but liquid when steamed with the dumplings.

Evening ramen, Lunch ramen.
Its fun cooking for people again now that some of us are vaccinated

Hebenero from the hydroponics, going on to brine to ferment anf become hot garlic source

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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

Lots of diffrent foods - HotPot 

Hot Pot at home!
So apparently because of corona the Asians stores stared to bring hotpot stuff here because people are staying at home. Which did not happen before on this scale. We met two of our vaccinated friends and made an amazing hopot.
I used the "Little Sheep Mushroom Soup Base" I managed to get in London around 2019. And used an instant pot as a hot pot. It worked pretty well. Played with the Sauté setting

eggs, NOT hummus, keto 

NOT hummus!
Posted yesterday in a keto group and I we thought we gotta try.

Surprisingly tastes pretty good, it does have the flavor of a good dip similar to hummus, would have not guessed it not hummus from a distance.

Keto NOT Hummus

Ingredients

  • 2 hard bolined eggs
  • 3 Tbp tahini
  • Two garlic cloves
  • Squeeze of lemon
  • Salt
  • A little water according to texture

Instructions

  • Combine in food processor
  • Garnish with paprika and olive oil

Got a new wok! Its carbon steel, so had to season it. Then gave it a test run with Morning Glory (water spinach).

This is why carbon steel: youtube.com/watch?v=8kJE4f4bgt

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A plate of homemade 水煮牛肉, "water-boiled beef," a staple of Sichuan cuisine, before garnishing. The dish itself exists in multiple variants, notably with fish.

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Hot sauce 

I did it finally

I used roughly this recipe: chilipeppermadness.com/chili-p 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 🌶🔥🧄

meat 

They had handmade frozen tocino (aka Philippine bacon) in the Asian store here.
Defrost and cook. Yummy but too sweet to my taste.

pork 

More ramen, this time tried the two main types - Shouyu ramen (the clear) and Miso ramen (the cloudy one). Like the Shoyu more, however haven't found a low-sugar replacement for the Mirin yet.

Both use the same soup which has:

  • shiitake mushrooms
  • Holy Thai basil from hydroponics
  • Stock from pork bones that were 2 hours on pressure cook (You can see them frozen)
  • black mushrooms
  • pork for topping

eggs 

Sabich!
We made matbukha so it made sense to make Sabich out of it: eggplant, egg, and Tahiti on top of matbukha and challah bread. Its also took a while to find this amazing tahini brand.

Its usually served in Pita bread, this was a nice twist.

Ok, this concludes all my old posts from the closed toomanycooks.social . Here start new posts!

meat 

Steak, entrecôte, not sure which part, we found this place that has amazing meat. And we are getting better making them.
Sensitive (Sept 24 2020)

fish, diy indoor smoker 

So I built a stove top smoker based on this video.
Internal and ambient probe.

Drilled a hole in to a stainless steel bowl for a knob I 3d printed, and another for the probes to go on.
The Wok did not take damage but will look for a dedicated one for long term so it won't accumulate.

It won't do a 7kg brisket cunk of meat, but it does work great for 2kg salmon.
Used traeger pellets for the smoke.

Produced about the same amount of smoke as searing steaks on a pan.

Salmon at 90-100C Internal temp at 64-66. Came out great.

beef, pork, fish 

First attempt at Ramen

#. Pork bones on pressure cook for 2 hours
#. Sous vide beef neck for two days
#. Holy Thai basil from the hydroponics
#. Fish balls
#. Black mushrooms
#. Shiitake mushrooms
#. Mirin and soy

Probably there is more to improve, would love input

meat, not visible 

Got a Traeger pellet smoker on loan to try it out. Newbie, short ribs first test. Any tips? (Dec 30 2020)
Actual - Temp should be around 100-110. Give it 3, the wrap in tin foil for another 6.

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