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

@gnomon Why not corn tortillas? Asking because those are rare here and I always want to make them, but its just too much work for crab for me.

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

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: https://www.youtube.com/watch?v=8kJE4f4bgtM

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

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

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.

@gnomon @Alamantus I don't think we have it here, because Mexican stuff is not common. We use a lot of Grana Padano. They are pretty close too.

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

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)

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.

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

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.