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Stovetop smoker I built, and an emulsion sausage, cherry pellets. Came out smokey amd wonderful.
Internal heat up to 60.


More wok goodness.
butcher was nice to give a mix of Angus and some beef. Stir fried that, then string beans with bell pepper.

Beef has been marinated with little olive oil salt and pepper, basically its a mini steaks.


Really enjoining this carbon steel wok.
Can give food this smokey street food flavor.
In the photo, string beans, cabbage, bacon bitsx sous vide leftovers, bell peppers, broccoli and chill paste.
The meat is all smokey

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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


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


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


  • 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:

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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: 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 🌶🔥🧄


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


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.

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