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Made my friend and I Japanese style breakfast since shes a weeb... salmon marinated in miso paste, sake, and brown sugar that I air fried... steamed bok choy, miso soup (made dashi from scratch !!), salad, rice, and some salmon roe. needless to say that it didn't last very long as soon as I put the plates on the table . served with genmaicha tea
Anyway, finally tried to make Garlic Chicken and it went a bit tits up; put too much white wine in and only had protein flour. Threw in some Thai chilis too, and it ended up with a thick white sauce instead of the barely there stuff I remember from my abroad study bar. Still tasty though!
I've gotten in a PB&J mood again recently and realized my two-year old, opened blueberry jam was probably past its prime. (N.B. writing the canning date is smart, writing the opened-on date would have saved me an alcoholy-fermented finger taste) I will admit Smuckers has me beat in the blueberry department but strawberry seemed like it would be better. 1lb fruit:2 cups sugar:1/8 cup lemon juice was the ratio I used. Bonus: strawberries are so much easier than blueberries. Get them up to 220F, cut heat to simmer, stir frequently, and you're done in less than 10 minutes from there. No constant stirring for a half hour. Just finished my first sandwich and Smuckers takes the L this time.
Minor complication: I only realized after I got home with groceries that I only had one mason jar left and I should've wound up with two-ish from a pound of strawberries. I made the executive decision that this was a sign not to even fuck with the canning setup and just work with a half-portion in one jar I'm immediately using. Bonus: the leftover strawberries got a nice chocolate coating that went easier than expected.
It's been raining nonstop and I had a rack of pork spareribs to use up over the weekend, so made them in the oven since the smoker was a no-go.
Split the rack into two halves, sprinkled my usual dry rub recipe (need to make another batch soon) on and let it sit in the fridge overnight, then made some foil pouches and added a mix of apple juice, tomato paste, Worcestershire, gochujang and liquid smoke to pour into the pouches as a braising liquid before sealing up and chucking into a 250F oven for about two hours. Opened the pouches, poured off most of the liquid before mopping with an over the counter barbecue sauce (Stubbs spicy) and putting them back in for another half hour to let the sauce tack up.
Stupid easy and great with roasted garlic and cheddar mashed potatoes and air fryer roasted broccolini. Had them for lunch and dinner the next day, too.
Also, I chilled the braising liquid, pulled the fat puck off the top and vacuum sealed and froze it. It'll make for a great barbecue sauce next time by just reducing it down and tinkering with it a bit.
I made milk bread yesterday and my family has already demolished the majority of the loaf, so good thing it was fairly easy to make!
Had a slice this morning toasted with butter, cinnimon, and sugar and it was delicious.
Anyway, finally tried to make Garlic Chicken and it went a bit tits up; put too much white wine in and only had protein flour. Threw in some Thai chilis too, and it ended up with a thick white sauce instead of the barely there stuff I remember from my abroad study bar. Still tasty though!
I made milk bread yesterday and my family has already demolished the majority of the loaf, so good thing it was fairly easy to make!
Had a slice this morning toasted with butter, cinnimon, and sugar and it was delicious. Ver archivo adjunto 9068446
Home made bread is the shit and its a crying shame people don't do it more often. Its so simple. Literally water, yeast, flour, sugar and salt. Mix, mold, bake, done. Prep work is 10 minutes. The longest time is just leaving it on the counter for a few hours to proof before baking. Which requires no effort on your part.
I made a speculoos birthday cake with biscoff buttercream and white chocolate ganache. I attempted to make it a drip cake with melted biscoff but it looked really bad so I scraped it off and covered with cookie crumbs.
I made milk bread yesterday and my family has already demolished the majority of the loaf, so good thing it was fairly easy to make!
Had a slice this morning toasted with butter, cinnimon, and sugar and it was delicious. Ver archivo adjunto 9068446
I always mix in kefir when making bread. Had really good luck the first time I made kefir bread. I swear it was almost like cheese pizza. If you let the kefir get old and really active, it will get the bread dough bubbling pretty good quickly.
Been tinkering with econo meatloaf recipes from the great depression. The latest I've tried works best if you substitute oats with bread crumbs and or cornbread stuffing mix amd instead of a ketchup glaze use BBQ sauce. Gives it a smoky seasoned BBQ flavor instead of the sweet ketchup taste the original recipe calls for.
Took another stab at sourdough discard brownies and they turned out much better. I did add a little almond extract. They are quite strong and definitely have a sour flavor, so on their own they're ehhh but with vanilla ice cream it's absolutely divine.
I had a hankerin for gyros and got lucky at the store, they had some lamb shoulder cuts for 6$ a lb. So I did a yogurt, salt pep garlic cumin coriander cinnamon marinade. and some homemade fries.
I slow roasted the lamb and it came out PERFECT BURNED TO SHIT. I then shredded and deboned what I could, cooked some red onion, warmed the pita, then assembled with: tzatziki, onion, lamb, tomato, cucumber, fries, and feta cheese.
Now if I didn't kill that dead lamb again, that would have been the absolute BEST gyro I had in my life.
So I look forward to discounted lamb again to actually make this perfect!
